Craquelin - a cracking good cake! - The Lou Messugo Blog

Craquelin - a cracking good cake! - The Lou Messugo Blog

I love it when I come across a new local food speciality; one that I didn't know existed but has been around for the best part of a century delighting all who taste it. This particular discovery is called the Craquelin. It consists of an exquisitely light buttery brioche topped with crunchy caramelised whole almonds, infused with the taste of honey. I stumbled across it while showing a cousin from Australia around its home town Vence. We stopped for coffee and cake little realising as we ordered that we'd found a gastronomic treasure. In 1927 a baker named Joseph Palanque opened a patisserie in Vence, in the Alpes-Maritimes near Nice.

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