This week, “Taste of Norman Encounters” takes pride of place in the bakery and pastry shop! Chef David Gallian
This week starred chef David Gallien left his kitchen at Fécamp in the Seine-Maritime to visit Elodie, a Burgundian who chose Normandy, its cliffs and its sea air to live her passion: baking.
Before the hands-on, Elodie offers David a trip to Cape Fagnet. It is the highest point on the Alabaster Coast and is where Elodie regularly comes to practice photography, her second passion.
The view here is wonderful, we dominate the town of Fécamp.
After this breath of fresh air, visit Elodie’s Bakery. We quickly realized that its establishment in the center of Fécamp town has little to do with a traditional bakery. Believe in him? Homemade, recipes from other places, raw materials from short circuit.
Here, everything is homemade and with local products. All its raw materials come from Normandy within a 30 kilometer radius of Fécamp. Besides, he will ask David will get organic eggs from his producer Guillaume.
What is striking about this atypical bakery is the absence of a counter and a window. Here, all of Elodie’s creations (breads, cakes, brioches, etc.) are simply laid out on a friendly table where everyone can feast their eyes on it.
Sweets that call for travel and discovery. Among his many specialties are his recipes small Brioche of Saint Lucia And the gingerbread that Elodie decided to share with our Michelin-starred chef from Normandy.
But at the bakery, we welcome customers during the day but we cook at night. So the appointment is made for David to prepare this gourmet breakfast in front of the bakery at 4am the next morning.
There are The Taste of Norman meeting is Saturday March 19, 2022 at 11:30 a.m. at France 3 Normandy or replay below.
Director: Cillian Murko
To make our ten little Saint Lucia buns, we need:
- 450 grams of flour
- 3 fresh eggs
- 180 grams semi-salted butter
- 13.5 cl of milk
- A few pistols of saffron
- 65 grams of sugar
- Baker’s yeast 15 grams
- 10 grams of salt
In a bowl, add flour, saffron-infused milk, salt, sugar, yeast and eggs.
Knead everything in a food processor for 20 minutes then cut the butter into chunks and add to the flour. Knead again for 10 minutes.
Leave to rest for 1 hour before refrigerating overnight.
The next day, roll out the dough and shape each portion into an S shape.
Leave to rest for 30 minutes then bake at 180° for 15 minutes.
Video Length: 01 min 24
Recipe for small brioches from Saint Lucia by Elodie
© Taste of Normandy Encounters
Comfort after effort! And what could be better than meeting friends at the foot of the mountain of Fécamp to taste this beautiful gourmet basket, as our friends do in this episode available on replay on france.tv