Tradition for Mardi Gras! Bottereaux, foutimassons, tourtisseaux, merveilles, carnival doughnuts... whatever you call them, these delicacies bring back memories of childhood!

In the Marais Breton Vendéen, the bottereaux are the traditional Mardi Gras cakes, a festive recipe associated with Carnival!



  • 1 kg flour  
  • 75 g sugar  
  • 150 g butter 
  • 4 eggs 
  • 1 sachet yeast 
  • Orange blossom
  • 10 cl milk 
  • Icing sugar
  • An oil bath for cooking


  • Place the flour in a large bowl and make a well.
  • Add the eggs, sugar, milk and orange blossom, mixing until the mixture forms a ball.
  • Cover the bowl with a tea towel and leave to stand for 2 hours at room temperature.
  • Roll out the pastry with a rolling pin and cut out rhombuses (or use cookie cutters for more originality).
  • Cook quickly in a hot oil bath, turning with a skimmer.
  • Once cooked, sprinkle generously with icing sugar.
  • Enjoy them hot or cold... even the next day, they're just as good!


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