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The Vitréais: Reviving a Taste of Tradition in Brittany
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A beloved regional pastry, the Vitréais, is experiencing a resurgence in popularity thanks to a local entrepreneur resolute to honor its unique history and flavor. This delicate apple and almond biscuit represents a charming slice of culinary heritage in the town of Vitré, France.
A Sweet Challenge: The Birth of the Vitréais
The story of the Vitréais begins in 1989, when the Vitré tourist office sought to create a signature gourmet specialty. Bakers and pastry chefs were invited to participate in a competition,with two key criteria: the resulting creation had to be easily transportable and prominently feature apples. According to Cécile Huet, owner of the brand now championing the biscuit, “Everyone participated.” A professional jury ultimately selected the recipe submitted by Jules Gardan,a baker formerly located on rue de Brest,and the Vitréais was officially launched in the Leclerc centre gallery in early 1990.
Rediscovering a Forgotten Recipe
Huet’s dedication to the Vitréais stems from a desire to reclaim a piece of local history. She notes a discrepancy in the commonly accepted origin story, as another name occasionally appears on Wikipedia.”I met Jules Gardan,retired for around thirty years,and his wife who confirmed this title to me,” Huet explained.Jean Luc Vienne, a local culinary expert, provided insight into the biscuit’s planning, describing it as an almond sponge cake – often referred to as a “Mona Lisa biscuit” – layered with caramelized apples and flaked almonds.
The Art of Caramelized Apples and Almond Perfection
The recipe itself is a testament to simple, high-quality ingredients. The biscuit base requires eggs, sugar, flour, and almond powder, divided into two portions. One portion remains plain, while the other is enriched with flaked almonds. The star of the show, however, is the caramelized apple filling. Huet recommends using 250g of local Gala apples, favored for their ability to hold their shape during baking – similar to their use in classic tarte tatin. Gardan originally used Golden apples,but maintains that the Gala variety doesn’t significantly alter the final product. The caramelization process involves combining 50g of sugar, 40g of cream, and 25g of butter in a saucepan, traditionally cooked in the oven, according to Gardan. Huet emphasizes that the apples are not reduced to a compote, but retain a delightful chewiness.
Assembling the Vitréais: A Delicate Balance
The final assembly is straightforward: the caramelized apples are placed on the plain biscuit base, which is then topped with the almond-studded biscuit. Huet describes the finished product as “a light cake but it weighs its weight,” highlighting its satisfying texture and flavor. All ingredients,including potential allergens – egg,flour,and almond – are clearly listed on the packaging,adhering to legal requirements.Interestingly, a savory counterpart to the Vitréais, the Sévigné roulade, was also originally created.
A Taste of Vitré: Availability and Price
The Vitréais boasts a shelf life of seven days and is available for purchase both by the slice (€1.65) and as a six-slice cake (€
