On the Monday market in Mirande, in the Gers, a cake with golden leaves is almost as talked about as the bandas. In front of the stall, the shares follow one another, the plates are empty. The mystery plays out a few streets further.
This cake is the Armagnac croustade, an emblematic specialty of the department, also called Gascon pastis. On this summer market, it came close to going out of stock in just three hours, driven by its ultra-thin dough and a family recipe.
Gers Armagnac crisp
The croustade is like a light apple pie flavored with Armagnac, wrapped in an extremely fine pastry. The layered leaves cook until finely crispy and golden.
For some vacationers, the discovery is total. , tells a tourist to France 3 Occitanie. After the first bite, he changes his tone: , he confides.
In the Croustade Mirandaise workshop
Behind the stall, Croustade Mirandaise shapes this dessert all day long. In his bakery, baker-pastry chef Christophe Perez works with his son Baptiste on a jealously guarded recipe: , he explains.
It all starts with a piece of dough stretched to cover the table. , warns Christophe Perez, who then accelerates the drying with a fan. The dough is put into rosettes, cooked for about forty-five minutes, sprinkled with Armagnac syrup, then cut with scissors so as not to break the leaves.
Fine pastry and gourmet tourism in the Gers
In the middle of summer, this specialty weighs heavily in the life of the bakery. Christophe Perez prepares on average fifteen additional crisps per day, which represent around 30% of his annual turnover, he emphasizes.
In the Gers markets and during village festivals, Armagnac croustade has become an obligatory part of the holidays, shared warm with friends or family. The show even highlighted this ultra-fine dough and its artisanal know-how, confirming the status of this dessert as a gourmet emblem of Gascony.
What is an Armagnac du Gers croustade?
It is an apple pie wrapped in an ultra-thin pastry, flavored and topped with Armagnac after cooking.
Where to taste an Armagnac croustade in Mirande?
It is found in particular on the Monday market and at the Croustade Mirandaise bakery, in the city center.
How is Armagnac croustade traditionally eaten?
The artisans serve it rather lukewarm, topped with Armagnac syrup, then cut with scissors to preserve the leaves.
