Numerous delights are encompassed within the Bénichon meal, such as beignets, cuquettes, croquets, bricelets and pains d‘anis. Each more delicious than the one before, let us look for a moment at the preparation of bricelets, which requires particular expertise.

Ingredients:

1 litre double cream
650 g sugar
7 dl white wine or 5 dl white wine and 2 dl water
1 dl kirsch
around 900 g flour
pinch salt.

Mix the cream and wine together and dissolve the sugar by stirring into the mixture. Add the salt and flour and mix to a smooth paste. Allow to rest for 1 to 2 hours. Add the kirsch at the last moment. Use a waffle iron to cook and roll out immediately. Allow to cool and keep in a sealed box.