Specialites Sucrees Du Limousin Specialites Sucrees Du Limousin
©Specialites Sucrees Du Limousin
Cultivate your sweet tooth in Haute-Vienne

Sweet specialties in Limousin

We already knew it, but in Haute-Vienne we don’t mess around when it comes to cooking; gourmandise is our middle name! You’re familiar with some of our savory specialties, but did you know there are sweet ones too? 🤔 Every part of Haute-Vienne has its own specialty! Let’s take you on a sweet tour of Limousin! 🥧
A quick of a view

1. The Arena

of Saint-Junien

This cake is named after its creator Paul ARENA, whose recipe won him the Grand Prix of the Concours National de Pâtisserie in Paris in 1908.

Made with almonds, egg whites, butter and sugar, it’s light, fluffy and melts in the mouth.

It’s the star of Saint-Juniauds!

2. The Pelaud

of Eymoutiers

A small cookie made from almond powder and iced with chocolate, the recipe dates back to the 1930s.

Its name recalls that of the inhabitants of Eymoutiers.

If you’re a chocolate lover, this Limousin speciality is for you! 🍫

3. The Massepain

of Saint-Léonard de Noblat

Originally from Saint-Léonard de Noblat, this delicacy is made from egg whites, almonds and sugar.

The secret recipe was created by pilgrims to Santiago de Compostela.

Its crunchy shell and melt-in-the-mouth interior… we’re salivating just to write it! 🤤

4. The Macaron du Dorat

of Le Dorat

The macaron du Dorat is a delicious almond-based delicacy.

Crunchy and melting, it will delight gourmets.

Legend has it that Catherine de Médicis brought it back from Italy.

5. The Madeleine

of Saint-Yrieix

The madeleine is not only made in Commercy, but in Haute-Vienne too!

Identified by its shell shape, it can be sweet or savoury, depending on the recipe!

6. The Burgou

Burgou is a soft, gingerbread-like cake made with honey, almonds and an emblematic Haute-Vienne product: chestnuts.

This cake has a rather special history: Jean Gourinchas, known as Burgou, was the leader of a gang of thieves who operated in the 19th century in the Limousin. Legend has it that Burgou was a “good guy” who stole from the rich to give to the poor.

7. The Treipaïs

the representative of the 3 flavors of Limousin

Treipaïs” is a Limousin pastry speciality created by a group of Limousin pastry chefs.

It is composed of two textures and two flavors, a subtle marriage of these elements giving rise to a chestnut mousse, a dark chocolate mousse, a hazelnut dacquoise* and a crunchy hazelnut praline.

It is original for its triangular, slightly rounded shape and for its name “Treipaïs”, which means “the three countries” in Limousin dialect.

* Definition of dacquoise: a cake made with two or three disks of almond meringue dough, separated by layers of variously flavored buttercream.

8. The Toinou

Patisserie offering numerous Limousin specialties such as soft cake, shortbread cookies, jam and gingerbread. All these products are made in Limousin from regional ingredients. Its origins go back to the families of the feuillardiers, whose uncle Antoine, known as “le toinou”, loved to devour Aunt Lucie’s cakes, which she made according to her imagination, mixing chestnuts, hazelnuts, walnuts and almonds to create moelleux.

Discover the different flavors of Toinou that will delight your taste buds.

9. The Limousin chestnut fondant

For chestnut lovers, we invite you to discover Limousin chestnut fondant. Flourless and gluten-free, this Limousin speciality is made from chestnut purée, eggs and butter. All covered with a chocolate coating. This creamy, melt-in-the-mouth cake can be eaten singly or in small batches.

Close
Filter search
Filter search
  • Espace tourisme
  • Espace pro / presse
Page types
  • All
  • Articles
  • Agenda
  • Lists
Aucun résultat