Preparation
Mix the double cream, wine (or water), and sugar. Stir until the sugar has dissolved.
Add the salt and flour to form a smooth batter.
Let the batter rest for 1 to 2 hours.
Add the kirsch just before baking.
Use a bricelet iron to bake and roll immediately after cooking.
Let cool and store in a tightly sealed container.
Recipe from Cuisine & Traditions au Pays de Fribourg, Éditions la Sarine.
For approx. 300 pieces
Preparation : 120 min
Ingrédients et produits
- 1 liter double cream (thick, aged 2–3 days)
- 650 g sugar
- 7 dl white wine (or 5 dl wine + 2 dl water)
- 1 dl kirsch
- 900 g flour
- 1 pinch of salt
