{"id":8713,"date":"2026-10-27T13:27:31","date_gmt":"2026-10-27T04:27:31","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8713"},"modified":"2026-10-31T18:52:20","modified_gmt":"2026-10-31T09:52:20","slug":"gateau-de-saint-genix","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/gateau-de-saint-genix\/","title":{"rendered":"G\u00e2teau de Saint-Genix"},"content":{"rendered":"\n

G\u00e2teau de Saint-Genix is a round brioche made in the Savoie region of France and studded with pralines roses. Pink pieces can be seen not only on the surface of the risen dough but also inside the dough when it is cut. The soft dough, made with butter and eggs, gains the sweetness and crunch of sugar-coated almonds.<\/p>\n

\"An
An example of almonds in and out of the shell. Location unknown. Photo: Koyaanis Qatsi (version adjusted by Ericd) \/ Source<\/a> \/ Public domain<\/a>. Image used as distributed by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n
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An example of the yolk and white of a raw egg. Location unknown. Photo: jefras (Jo\u0103o Est\u0119v\u0103o A. de Freitas) \/ Source<\/a> \/ Released into the public domain by the author<\/a>. Image used as distributed by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n
\"A
A Saint-Genix scattered with red sugar-coated almonds. Uploaded in 2007. Photo: \u00b2\u00b0\u00b9\u00b0\u00b0 \/ Source<\/a> \/ Public domain<\/a>. Reduced-size version from the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n

In a 2013 collection of methods published by a French bakers\u2019 organization, flour, eggs, sugar, sourdough starter or baker\u2019s yeast and other ingredients are kneaded together, and the butter is worked in over several additions. The dough is rested overnight and kneaded again the next morning, after which most of the pralines are worked into the dough. The rest are scattered over the surface before baking. The same collection specifies using at least 300 grams of pralines per 1 kilogram of flour. In this sweet, the pieces are not only a surface decoration but are also distributed generously throughout the dough. The collection also records, as a traditional method, placing the rising dough in a wooden mold called a copet and removing it from the mold before baking.<\/p>\n

Pralines roses are a sweet made of almonds coated in pink sugar. In Tarte \u00e0 la praline<\/a>, which also uses pralines roses, the crushed pieces are cooked with cream and poured into a tart. In Saint-Genix they are added to a yeast-leavened dough, so sweet pieces are dotted throughout the soft bread.<\/p>\n

The Labully family, who ran an inn in Saint-Genix-sur-Guiers, are tied to the history of this sweet. Regional sources record that Fran\u00e7oise and Pierre\u2019s g\u00e2teau was at first decorated with pralines on top of the brioche, and that their son Fran\u00e7ois later put them inside as well. On the other hand, an article in a trade publication for artisans credits the innovation to his father, Pierre. From the family\u2019s recipe, it spread to become the Saint-Genix made by bakers throughout the region.<\/p>\n

Glossary<\/h2>\n

Pralines roses<\/strong>: A sweet made of almonds coated in pink sugar.<\/p>

Copet<\/strong>: A wooden mold used for proofing Saint-Genix dough.<\/p>

Labully family<\/strong>: The family involved in making and selling the Saint-Genix sweet.<\/p>\n","protected":false},"excerpt":{"rendered":"

G\u00e2teau de Saint-Genix is a round brioche made in the Savoie region of France and studded with pralines roses. Pink pieces can be seen not only on the surface of the risen dough but also inside when it is cut. The soft dough, made with butter and eggs, gains the sweetness and crunch of sugar-coated almonds.<\/p>\n","protected":false},"featured_media":8009,"menu_order":484,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"G\u00e2teau de Saint-Genix","subtitle":"Ingredients and Method of G\u00e2teau de Saint-Genix","topics":"Red pieces scattered over brioche\uff0fSugar-coated almonds and soft dough\uff0fPralines baked right into the center","country":"Saint-Genix-sur-Guiers, Savoie, France","show_toc":true,"ingredients":["nuts","butter","egg"],"texture":[],"occasion":[],"method":["baked","fermented"],"season":[]},"footnotes":""},"sweetlore_category":[166],"class_list":["post-8713","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