Préparation : 120 min

Ingrédients :
• 1 l de crème double ( épaisse et ayant 2 à 3 jours )
• 650g de sucre
• 7 dl de vin blanc ou 5 dl de vin blanc
• 2dl d'eau
• 1dl de kirsch
• environ 900g de farine
• 1 pincée de sel

Préparation :
Mélanger la crème, le vin et faire fondre le sucre en brassant. Ajouter le sel et la farine pour obtenir une pâte lisse. Laisser reposer la pâte 1 à 2 h. Ajouter le kirsch au dernier moment. Utiliser un fer à bricelets pour la cuisson et les rouler immédiatement. Laisser refroidir et conserver dans une boîte bien fermée.

Cuisine & traditions au Pays de Fribourg. Editions La Sarine.




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