One of the very popular specialities, not to be confused with fouace, is fouée de Touraine. At the origin of its creation, the fouée is a small pancake of bread dough that the baker put in the oven to check the temperature. The bread was then baked with a "whip". Fouée is eaten hot. It is usually served with rillettes or goat cheese. Potato pâté is cooked like a pie. The potatoes are cut into strips and covered with fresh cream. The Berry pie is a variant. In addition to potatoes and fresh cream, the pie is added with onions and parsley.
Fouace de Touraine is well known to gourmets. It is the ancestor of the brioche. Its recipe based on butter, spices and nuts dates back to the Middle Ages. Rabelais already spoke of the fouace in his Gargantua, which is why it is also called the fouace of Rabelais.
The puff pastry pithiviers filled with almond cream is very similar to the traditional galette des Rois. This delicious cake takes its name from the town of Pithiviers located in the Loiret department. The other delicacy of the Center region is Nançay shortbread. The small artisanal shortbread was born from a recipe error, which gives it a unique texture that has been much appreciated for more than 50 years. Tarte Tatin is also one of the culinary treasures from the region. The famous upside-down apple pie is said to have been invented here too by accident. Stéphanie and Caroline Tatin are behind the recipe that now bears their name. The two sisters then ran the Hôtel Tatin, which still exists in Lamotte-Beuvron in Sologne. Depending on the recipe, the tarte tatin dough can be puff, broken or shortbread. It is always served hot and accompanied by ice cream or fresh cream.
