{"id":8702,"date":"2026-10-27T13:27:31","date_gmt":"2026-10-27T04:27:31","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8702"},"modified":"2026-10-31T18:52:13","modified_gmt":"2026-10-31T09:52:13","slug":"gateau-creusois","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/gateau-creusois\/","title":{"rendered":"G\u00e2teau creusois"},"content":{"rendered":"\n

G\u00e2teau creusois is a baked hazelnut cake from the Creuse department in central France. Made with fragrant toasted nuts and butter, it is baked into a moist cake. Locally, it is also simply called \u201cle Creusois.\u201d<\/p>\n

Hazelnuts and Egg Whites<\/h2>\n

In a home recipe, toasted and crushed hazelnuts are combined with sugar, flour, whipped egg whites and melted butter. The roasted hazelnuts are at the heart of the aroma. Whipping the egg whites incorporates air into the batter, and the melted butter adds richness. This formula is one example presented for home baking.<\/p>\n

\"Example
Example of whipped egg whites and egg yolks. Location unknown. Photo: Nillerdk \/ Source<\/a> \/ CC BY 3.0<\/a>. Image used as distributed by the source; no alterations to the content after retrieval.<\/figcaption><\/figure>\n
\"Example
Example of unsifted flour. Location unknown. Photo: Ranveig \/ Source<\/a> \/ Public domain<\/a>. Image used as distributed by the source; no alterations to the content after retrieval.<\/figcaption><\/figure>\n
\"Example
Example of hazelnuts in the shell and shelled. Location unknown. Photo: Ivar Leidus \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Focus stack of 25 images. Image used as distributed by the source; no alterations to the content after retrieval.<\/figcaption><\/figure>\n

Even among pastry chefs who belong to the local artisans\u2019 association, each has their own way of baking the cake and handling the hazelnuts. One shop in Aubusson roasts the nuts thoroughly and leaves small pieces in them to give the cake some bite. That pastry chef\u2019s particular touch is to form a thin baked crust on the surface that contrasts with the soft interior.<\/p>\n

A Department Specialty Chosen by Pastry Chefs<\/h2>\n

According to one story, a recipe written on 15th-century parchment was discovered in an old monastery near Crocq. It is also said that the cake was baked in curved roof tiles. French pastry researcher Yukiko Omori has written about reserving and buying one baked in a tile while in the region. She notes that it was normally sold in a round shape. The Nouvelle-Aquitaine regional products guide describes the parchment story as a legend and explains that in the late 1960s a pastry chef, inspired by this story, revived the Creusois. Since neither the discovered original text nor the baking methods of the time can be verified, it cannot be said for certain that today\u2019s cake and the 15th-century cake had the same recipe.<\/p>\n

The commune of Crocq explains that Andr\u00e9 Lacombe, president of the department\u2019s pastry chefs\u2019 union, wanted to create a departmental specialty that every shop could make and that would keep well, and chose a hazelnut cake by Robert Langlade, a pastry chef in the town. As a cake made by pastry chefs in their own shops, it became known beyond the department as well.<\/p>\n

The commune\u2019s public newsletter also records an event honoring these two men, at which there were cake tastings and cake-making for children. Today\u2019s \u201cle Creusois\u201d is made by local pastry chefs, and apart from the recipes published for home baking, there is a recipe handed down within the artisans\u2019 association.<\/p>\n

Glossary<\/h2>\n

Andr\u00e9 Lacombe<\/strong>: President of the pastry chefs\u2019 union of the Creuse department, who conceived the idea of a departmental specialty cake.<\/p>

Robert Langlade<\/strong>: A pastry chef in Crocq who made the hazelnut cake chosen as the department\u2019s specialty.<\/p>

Le Creusois<\/strong>: The name of the hazelnut cake of the Creuse department, also used for the cakes made by local pastry chefs.<\/p>\n","protected":false},"excerpt":{"rendered":"

G\u00e2teau creusois is a baked hazelnut cake from the Creuse department in central France. Made with fragrant toasted nuts and butter, it is baked into a moist cake. Locally, it is also simply called \u201cle Creusois.\u201d<\/p>\n","protected":false},"featured_media":7987,"menu_order":473,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"G\u00e2teau creusois","subtitle":"G\u00e2teau Creusois: Ingredients and Preparation","topics":"A batter of hazelnuts and egg whites \/ A moist bake \/ Pieces of nut and the texture of the surface","country":"Creuse department, France","show_toc":true,"ingredients":["nuts","butter","egg"],"texture":[],"occasion":[],"method":["baked"],"season":[]},"footnotes":""},"sweetlore_category":[154],"class_list":["post-8702","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t