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.
Denise Bongard, a member of the Fribourg association of countrywomen, represents the "Au Bricelet d’Or" ("Golden Waffle") group, which brings together eight ladies from the region, who are masters in the art of making this highly symbolic biscuit.
“As we are all countrywomen, we use our own cream, which we skim and leave to rest for 2 or 3 days", explains Denise Bongard. In preparing the dough, a bricelet specialist uses a little less flour than indicated (700 to 800 g), in order to produce quite a fine dough and also prefers to mix the wine with water.
At first sight, the recipe may appear to be child’s play, but do not be fooled! The rolling out stage is very delicate. With the aid of her waffle iron, Denise Bongard demonstrates her expertise. The biscuit is peeled off and then wound directly around the bricelet wand, which gives it its distinctive shape. The preparation of the dough is quite simple, but the rolling technique is precise and takes considerable expertise. In the end, you have a light, airy delicacy, a real delight.
Sweet or salty?
Denise Bongard’s bricelets also come in savoury flavours. The recipe differs a little and the biscuit is not rolled out. With sesame, caraway or poppy seeds, or simply salted, these bricelets are not yet as widespread as their rolled equivalents. However, they are gaining in popularity, since, as Denise Bongard concludes, "served with an apéritif, they are really delicious"