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« Vin cuit »

Estavayer-le-Lac/Payerne Tourisme
Rue de l'Hôtel de Ville 5
1470 Estavayer-le-Lac

+41 26 662 66 80

Chocolate colour and jam texture, « vin cuit » is a sweet regional speciality.

This is a reduction of pear or sweet apple juice, cooked over a wood fire for several hours. It is made into pies, served with vanilla ice cream, pancakes and used in the preparation of Bénichon mustard.

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Produits du Terroir du Pays de Fribourg
Route de Chantemerle 41
1763 Granges-Paccot

Recipe for the « Vin cuit » tart : for 6 people

Ingredients :
- 1 shortbread or puff pastry
- 20cl of « Vin cuit »
- 25cl of milk
- 100g of sugar
- 1 pinch of salt
- 50g white flour
- 1 whole egg
- Butter

Preparation: 20 minutes
Preheat the oven to 200°C. Roll out the dough into a round plate. Heat the butter and flour in a saucepan to make a roux. Add the milk and make a very frothy béchamel sauce, keeping a thick sauce. Slowly pour the « Vin cuit » into it. The colour obtained must be a brown. Stir in the sugar. Add the egg off the heat. Bind well and pour over the dough already ready. Bake for 30 minutes at 200°C.

Estavayer-le-Lac/Payerne Tourisme
Rue de l'Hôtel de Ville 5
1470 Estavayer-le-Lac

+41 26 662 66 80

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