Croustade or Pastis Gascon

Traditional pastries that require a certain agility as its not everyone who can make a good croustade. Even if the recipe seems simple: flower,water, salt and egg yolks, making it is a different matter - it needs technique and know-how.

Grandmothers of old had the secret and they passed it on from generation to generation as it was only they who knew how to roll out the pastry until it became as thin and transparent as a sheet of paper.

You will find this dessert on most tables in Gascony and you will be able to discover the delicious smells that make up this dish: apples, prunes and depending on the recipe, Armagnac.