Marcillac SunTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:399.5 kcal
Proteins:4.3 g
Fats:24.3 g
Carbohydrate:43.4 g
Fibers:0.2 g
Sugar:43 g
Cholesterol:179.3 mg
Sodium:205.2 mg
Calcium:59.1 mg
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VIDEOS OF RECIPES
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classic dressing
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Mayonnaise 3 variations
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apple dressing
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Muffin part 2
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Pan Pizza Dough
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Rack of lamb part 2
Rack of lamb part 3
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Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
3
eggs
150
g
melted butter
250
g
sugar
1/2
package of baking powder
1
small container of crème fraîche
almonds (optional)
flour as much as needed
orange flower water
**To finish
12
almonds
egg white or milk
coarse or candy sugar
METHOD
- Combine the eggs, sugar, cream, melted butter, orange flower water and baking powder.
- Gradually blend in flour to form a soft supple dough.
- If desired, you can add a few slivered almonds to the dough.
SOMMELIER
Authentic "sun" comes only from the Marcillac valley!
CHEF'S NOTES
This "sun" is a type of sweet bread, or fouace, from the Aveyron department of southern France, made only in the Marcillac valley. It's a crisp pastry eaten at all times of the year.
Every Pentecost Monday, Marcillac celebrates the feast of St. Bourrou, a celebration dating back to pagan times at which the tradition of blessing the vine buds is carried on. In ancient times, everyone carried away with them wine and "sun."
The "sun" is unique in Aveyron, although there are several varieties. Bakers may, according to their personal taste and whim, vary the thickness or the texture.
On the other hand, there are two specific characteristics handed down from ancient times: a star in the center (called the ears), and cuts on the perimeter (called the toes). Almonds are used for decoration and the whole thing is sprinkled with sugar.
