Olivier Poels 5:40 p.m., May 23, 2022
Under the name of cracker and depending on the region in which you are, two different products will be offered to you.
In Upper Brittany, it is a dough which contains eggs, flour, water, sugar, yeast and which was soaked in boiling water before baking in the oven: the scalding.
The word cracker which appeared in France in the 13th century would come from the Dutch "Crakelinc", "crunchy biscuit"... This biscuit seduced Rabelais, Balzac and even Tolstoy, who praised it, and whose official recipe is not found in any book. before the 17th century.
It is the oral transmission which allows him to maintain his production in a zone which remains very restricted before extending then.
In the 19th, then in the 20th century, there are many crackers throughout the Rance valley, who sell these small dry biscuits on the markets.
The railway will then allow them to travel to Paris.
Note that this cookie is "neutral" since it does not contain sugar.
In Belgium and in the North, a cracker is a brioche studded with small pieces of sugar that crunch under the tooth.
Finally, in pastry, the cracker is a preparation that intervenes to make small puffs.
A thin layer made up of butter, sugar and flour which allows the cabbage to swell harmoniously and gives it a crispy side.
The cracker recipe
Ingredients :
500 g flour (wheat)
1 egg
25 cl of milk
100 g of butter
1 packet of dry yeast
1 pinch of salt
Heat the milk (it should just be lukewarm) and add the yeast
To melt the butter
Combine everything with the flour in a large bowl and mix
Leave to stand for 1 hour at room temperature
Knead again and roll out the dough
Cut circles 6 cm in diameter and plunge them into boiling water
As soon as they rise, plunge them into cold water and drain them on a cloth.
Arrange them on a baking sheet and prick the center with a fork.
Bake for 40 minutes at 200°C