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super buttery pastry from Calvados


Back in the 19th century, brasillés were made with bread dough and lard, bacon and coarse salt—a pastry for those too poor to afford butter. They were baked over embers, and had a burned ‘brazier’ look.

In 1970, baker Emile Roussel in Clinchamps-sur-Orne revived the recipe as a pâte feuilletée, now so laden with butter and a bit of sugar that it’s nicknamed the Beurré Normand or the Kouign-amann Normand; today you can pick up the real McCoy at the Boulangerie Le Brasillé.



Text © Dana Facaros

Image by cnoc