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Burgundy
‘Coming to the Mâconnais and not tasting gaufrettes mâconnaises is like visiting Paris without seeing the Eiffel Tower!’
Pastry or bakery speciality from Burgundy.
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The gaufrette mâconnaise is the direct descendant of the medieval oublie, an unconsecrated host made from buckwheat flour and water, heated in the embers between two irons. A little wheat flour or milk cream was sometimes added. It subsequently became a popular pastry, gradually enriched with crème fraîche, before taking on the cylindrical shape we know today.
In the past, across the Mâconnais, a family's standing was measured by its irons and its waffles, which were served at family celebrations. Even today, the gaufrette accompanies many local festivities in Mâcon.
In Mâcon, the Confrérie de la Gaufrette is very active. Its Grand Maître is Claude Poissonnet, a pastry chef for forty years whose name comes up whenever gaufrettes are mentioned in the town.
Appearance
Cylindrical rolled biscuit, lightly and evenly golden from baking.
Texture
Crisp.
Remove the waffle from the iron, cut it in half widthways and roll it around a small wooden stick.
Store the gaufrettes in a tin.
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The gaufrette is eaten plain, or accompanies ice cream, crème caramel, chocolate mousse and fruit coupes. In restaurants across the Mâconnais, it is also served with coffee to round off the meal: this is the Café-Gaufrette. In Mâcon, the tourist office shop sells them.
The gaufrette mâconnaise does not hold any official quality mark. Its tradition is upheld locally by the Confrérie de la Gaufrette mâconnaise, whose Grand Maître is pastry chef Claude Poissonnet.
No producer is listed for this product yet.