Gavottes Crepe dentelle

Product Information

Fortunately, I had very good friends with generous parents who treated us, and overnight I became a foodie. If you’d like to receive new recipes and the occasional newsletter, I’d love for you to sign up for my Inbox Pastry Chef.

You can visit the factory of the parent company, but the biscuiterie where the Gavottes are made isn’t open to the public. If you’re not in the US, I would suggest you go to the link I provide to Brave Tart’s recipe to make your own. But the demand for this Breton delicacy proved to be so high that the process had to be partially mechanised, allowing for high-volume production with no compromise on quality. It’s made of just a few simple ingredients, with a flour-sugar-butter base, but it delivers an irresistible combination of addictive flavour and outsized crunch.I was on a 30 plus year quest to find the little cookies they would place in your ice cream in Spain in the 70’s. For those of you who love a challenge, I’m here to tell you that making them is not hard, once you figure out the secret. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. uses is to mix it into tempered chocolate to just barely coat it, spread it out thinly on silpat, let cool, then break up and use like crispy chocolate tuiles. Usually only seen in the professional kitchen, paillete feuilletine (foo-ye-teen, more-or-less, from the French “feuille,” meaning “leaves”) tastes like crispy, thin little shards of sugar cone.

When I visit my family every summer in the states, I go to the factory boutique and get everyone their own box of Gavottes. I am personally always more comfortable around a bit of chaos and would love to sit and eat in the kitchen. Crêpes dentelles were traditionally made by hand, smearing the batter over a hot griddle so it’s extra thin, then rolling the still-warm, buttery batter quickly around a wooden tool to form them into shape. But what they lack in cheese-eating, they surely make up for with their consumption of butter, which shows up in all sorts of butter-drenched pastries, most notably in crazy-good kouign amann.The summer I was seven spending time with my grandparents at the beach, I remember seeing the ladies in black, with their tall white lace coifs, making the crepes dentelles on an angled griddle in the marketplace.