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twice risen brioche

Fallue oû temps de l'Avent.

This soft, sweet Norman brioche is so old its name comes from the Scandinavian falur (tube) and falle (stomach), which is a very odd name for a sweet bread, but sort of explains its odd-sounding name to the French (fallue means ‘fault’).

Unlike most other brioches, fallue contains crème fraîche as well as plenty of butter and eggs. It is left to rise twice, then put in a special high-sided fallue pan. The top is cut with scissors to give it a slightly crown-like appearance (before the galette des rois became popular, it was eaten on Epiphany). Then it is baked in a hot oven.

Besides the plain version, bakers also produce sweet and savoury versions (such as fallue with figs and foie gras). There is an annual Fallue baking contest in Houlgate.

It’s often served as a dessert with teurgoule.

Each corner of Normandy seems to have it own version of brioche: some others are Brioche de Moulins-la-Marche, brioche de Vast, Fouace de Caen, gâche de Normandie and brioche moulinoise.

Bread, pancakes, etc


Text © Dana Facaros

Image by Stardsen