Fouée, also known as fouace, is an airy bread from western France (Touraine and Anjou region of the Loire Valley, Poitou, Charente). It looks somewhat similar to pita or bakpao. It is split and served with pork rillettes, salted butter and mogettes (white beans).[1]
It is distinct from another French culinary specialty, fouace or fouasse, from southern France (Rouergue, Aveyron and Haute-Auvergne). This is a traditional variety of brioche with a light-yellow crumb and a fine crust, often strewn with sugar grains. It is prepared from wheat flour, sourdough, butter, eggs, milk, sugar, orange flower water, and salt, is usually presented in the shape of a crown or bun and can be enjoyed for breakfast, aperitif or dessert.
References[edit]
- ^ Beyond Baguettes in France Lindsey Tramuta
External links[edit]
- French Wikipedia page for Fouée
- French Wikipedia page disambiguating this and related breads
- French Wikipedia page for Fouace
- Wiktionary page for Fouace