Discover soft champagne, an artisanal cake with champagne brands and pink biscuits

Discover soft champagne, an artisanal cake with champagne brands and pink biscuits

Bakers and pastry chefs from the Epernay district have perfected the recipe for sweet champagne. Including marc de champagne and pink biscuits, since its inception, it has been a success.

It’s all round, all pink. Sweet champagne appeals to gourmets. She sells up to a thousand every week, in the Marne. A source of pride for Patrick Baillet, president of the bakers ‘and confectioners’ chamber in the Epernay district. The first champagne cakes were offered to cake lovers in June 2019.

In the beginning, it was about ten of them that produced it. Today, the success is such that 37 members of the Fédération de la Boulangerie de la Marne offer it to customers. “We wanted to do something to attract as many people as possible.Says Patrick Baillet, based in Ay-Champagne.

We do not want the sweetness of champagne to be taken over by the manufacturers. We want it to remain a craft cake, 100% homemade.

Patrick Baillet, president of the Epernay County bakers ‘and bakers’ union

One belonging to the Tradition Gourmande association had in mind Le Nantais, a delicacy created by a friend and containing rum. “The Goyard Distillery is 100 meters from Ay-Champagne. I had the idea to include marc de champagne in gentleness. Opportunity to display domestic production.

The story of this creation is associated with a tradition: every year, in Epiphany, these professionals will offer a galette des rois to the mayor, Franck Leroy. It was in the salons of the Hôtel de Ville in Epernay that the idea was launched. After enjoying the biscuit, during an exchange, Franck Leroy, who calls himself a gourmet by nature, made a suggestion.

It lacks a typical local pastry that tourists could take home. It can be a gastronomic emblem of the regionThe chosen one had in mind Le Creusois, a cake, holiday souvenir, made of hazelnut powder. Lured by the proposal, the craftsmen left determined to create a new symbol of champagne products. But it took time. It took several tests. passing by financiers and almond plates.

But, six months later, these professionals came to introduce Franck Leroy to 14 different cakes. After the desserts were tasted and appreciated, the bakers and pastry chefs left to rework the recipe. Then, a few months later, they came to present the results of their research. There were only three cakes left. The mayor of Epernay has elected. It is this cake that is now offered by professionals in the Marne.

There may be slight differences from one house to anothersays Patrick Baillet. The ingredients are the same for everyone. Butter, eggs, sugar, flour, ground almonds, champagne marshmallows and pink biscuits for decoration and crunch, are part of this cake. Once well mixed, bake in a pan coated with butter and flour.

Tourists should be able to take it home. “Can be stored safely, outdoors. She has undergone 11-day aging tests“, Further specifies Patrick Baillet.

If the production of this dessert took time, it is also because the packaging and logo had to be found. Finished, bakers and pastry chefs have submitted a statute to INPI including the recipe and packaging.

We do not want sweet champagne to be copied from manufacturers. We want it to remain a craft cake, 100% homemadeInsists the president of the bakers ‘and confectioners’ chamber in the Epernay district.

The cake labeled “Made in 51” pleases the mayor of Epernay. “It’s a nap for champagne. Depending on whether you eat it fresh or not, you may feel the taste of alcohol more or less. I had the idea, but 98% were the bakers who made it, and they can be proud of that“, he says.

Like the feast of bread, sweet champagne will have a week to honor, from June 27th to July 3rd. A week of bakery activities to mark the occasion and celebrate the third anniversary. Opportunity for dessert curiosities to discover this pastry.

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