Tag: gateau battu

Deep dive to regional France cuisine to one of my anchor place

With this idea of deep dive to regional France cuisine to one of my anchor place, I am presenting you today with a specialy from the area of Somme and Pas de Calais. This is where I grew up.  I found this photo recently on my tablet, timely!  The regional France areas live a lot on the rythm of seasonal products. For example, in Australia, we have access to zuchinis (courgettes) all year long, well it is not so true over there, the season is in summer. During the courgette season you eat ratatouille or stuffed zuchini at least once a week!  The seasons were marked by their produce and by the (compusory) requirement to help harvesting berries, asparagus, beans when it was not removing nasty weeds in the fields.

Deep dive to regional France cuisine to one of my anchor place

This photo below is from my grandfather’s garden. My grandfather, when he was not reading, was often found in his garden.  As kids we were only allowed there with an adult in case we walked over crops and damaged the well formed alleys.  Only the rabbits managed to get under the wiring on one side to enjoy the goods! The garden contained a mix of fruits, vegies plans and flowers. There were many things: strawberries, raspberries, red current, black current, asperagus, apples, pears, courgettes, artichokes, potatoes, leeks, ….  It was manicured. It was magic. We loved going there!

my grandparents
My Grandfather, myself and other family members in my grandfather’s garden

Le gateau de Mamiche

My grandmother, Mamiche,  was an amazing person. While  I would not describe her as a person who loved cooking, she exceeled in eggs in jelly, beef tongue and this chocolate cake I am presenting today now called “le Gateau de Mamiche”. Le Gateau de Mamiche is a rich, dense and textured chocolate cake.  A bit like a mud cake, although not as heavy. Recipe HERE.

dense chocolate cake

 

Le gateau battu

gateau battu Picardie

Northern France cooking is generally known for its dairy based dishes: cream, milk, butter.

This cake is a bit like a brioche but contains much less butter.  Interestingly for a raised dough, it uses the eggwhites in snow.  Fresh, on the day, it is used in some areas to go with a glass of Champagne.  Else it is delicious toasted or not with a bit of jam. This is  what we did this time. The recipe is HERE.

gateau battu Picardie gateau battu et confiture

Gateau battu

The gateau battu is a local specialty from the Somme area. Apparently it originated from the township of Abbeville, a place not far from where I grew up.  My mother always said that it was a good cake to use the extra eggs you may have. Assuming you have hens and up and downs of egg supplies!

The gateau battu tastes a little bit like a brioche, not as sweet and not as buttery.  It is great for mid afternoon tea (especially for the kids!) or at breakfast, toasted or not with a little jam. This cake is much less work than a brioche and quite easy to do. You will need a special tin for it.

The cake’s name has been translated to “whipped cake”.  As you will see on my photos, I cut slices, while traditionally it is to be cut from top to bottom.

Preparation time: about 20 minutes, rising : up to 2 hours, cooking : 20 minutes

Ingredients:
  •  4 egg yolks
  • 1 egg white
  • 150 g flour
  • 25 g white caster sugar
  • 15 g of fresh yeast or 7 g of dry yeast
  • 100 g of butter
  • 1/4 glass of cognac (or milk)
Method:

If you have a dough mixer, use it, it is always easier. If not, use a large bowl.

  1. Place the flour in a bowl and make a well in the middle (i.e. a hole). If using dry yeast, add it and mix it to the flour now (then make the well).
  2. Add in the well, the melted butter, sugar, cognac or milk, and a pinch of salt (omit is using salted butter)
  3. Dilute the fresh yeast in warmlike water and add to the well.
  4. Add the egg yolks
  5. Mix the dough slightly for a minute or so.
  6. Beat the white to snow and add the eggwhite to the mix.  If using the dough mixer, mix until the dough forms a smooth dough and separate from the wall of the bowl.  If mixing by hand either use a “pull the dough and punch in the middle technique” or pour the dough on the work bench and knead it for about 10 minutes or until it forms a nice smooth dough which doesn’t stick to your fingers.
    Tip: it is quite a wet dough and will not have the strength a brioche dough would have.
  7. Butter and flour the tin.  Place the dough in it and allow to rise until it reaches the top (a bit more than double).
  8. Heat the oven to 170°C. Brush the top with egg yolk wash (a yolk beaten with a tablespoon of water).

gateau battu et confiture gateau battu Picardie gateau battu Picardiegateau battu Picardie gateau battu et confiture