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The Brasillé is also called the “Beurré Normand.”
Its name comes from “brasier” because it had a burnt appearance at the beginning of the 20th century due to the cooking of sugar... in addition, this “very” buttery dough was baked over hot coals.
It can be eaten cold or warm, sprinkled with sugar... for breakfast or as a snack... but it’s a true delight known only to insiders! (Internet source)
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Le Brasillé est aussi appelé le « Beurré Normand »
Son nom vient de « brasier » car il avait un aspect au début du XXe siècle, qui était brûlé à cause de la cuisson du sucre…. en plus cette pâte à pain « très » beurrée était cuite à la braise.
On peut le manger froid où tiède, saupoudré de sucre … au petit déjeuner ou au goûter… mais c’est un vrai délice connu que des initiés !! (Internet source)
#richardexploring##normandie##nature##lifemoments##frenchfood##frenchcuisine##courseulles-sur-mer##frenchfood##franceexploring##france##courseulles-sur-mer#

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