Levure alsacienne

[Margaret Pilgrim]

To my husband's delight, I have found a recipe for la Galette au Sucre that he has enjoyed at fairs in the Bugey area of eastern France. However, the recipe calles for levure alsacienne. How does this differ from the sachets that are commonly called for? Or is this yeast?

Also, does anyone have instruction for making the other galette proposed in in this region, the Galette au Creme? I think that they both originate in Perouges.

[sharonb]

Levure alsacienne is just another name for levure chimique (i.e. baking powder) - though from my U.S. cake recipe experiments with levure chimique, I'm not sure the quantities are the same w/r/t baking powder.

Edited June 10, 2007 by sharonb (log)

[milkman]

If you Google for "galette au sucre" (include the quotation marks) you will find recipes which either use baking powder (levure chimique/alsacienne) or yeast (levure) - they'll give different results.

And if you Google for "galette a la creme" you will find recipes (in French). It rather depends what flavour of galette you want the filling to contain - frangipane, almonds, marron, hazelnut, lemon, coconut.....I don't know what the Perouges version contains.

[Margaret Pilgrim]

And if you Google for "galette a la creme" you will find recipes (in French). It rather depends what flavour of galette you want the filling to contain - frangipane, almonds, marron, hazelnut, lemon, coconut.....I don't know what the Perouges version contains.

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Thanks, milkman. The Bugey tart had a topping rather than a filling, much like a 14" rich crusted pizza with 1/4" slightly sweetened cream on top. Were I to wing it, I would probably make the "quick" raised crust and top it with sweetened creme fraiche.