Suisse Making process

The "Suisse" :

Shortbread man made with dairy butter candied orange peel which is shredded into the mixture and flavoured with the same ingredients as the "Pogne".

After kneeding, the pastry is cut into biscuits

Baking of the "Suisses" on an oven tray using convected

Recipe for the Valence "Suisse"

For 5 "Suisse" shortbread men werghing 1 kg each, you need 2,6 kg of plain flour, 750 g of butter, 800 g of sugar, 6 eggs, 20 g of bicarbonate, 250 g of candied orange peel shreds, 300 g of rum and orange blossom flavouring.

To kneed : take a large mixing bowl (a small electric one is even better).
Cream the butter and sugar together with the bicarbonate and candied peel. Add the eggs, one by one. When the mixture thickens and becomes creamy, add the flavouring. Finally, add the flour and stop kneeding as soon as you obtain a smooth pastry.

Wrap the 5 kg ball of pastry in a cloth and put it aside for a good half hour. Cut into sticks of 950g and keep the rest for decoration.

Shaping : Give each stick of pastry a cone shape with a bulge on one side. Then with a rolling pin, roll the pastry centre outwards to obtain an oval shape roughly 3 cm thick.

Cutting out and placing : with a small kitchen knife, cut into the pastry as follows:

Place the men on an oven tray, if possible on greaseproof paper.

Decoration : a semi-circle for the hat, two small balls for the nose and chin, a thin strip for the moustache and 2 coffee beans for the eyes. 4 strips of pastry to put on the arms, the body and feet and finally 12 buttons.

Before baking, glaze twice with beaten egg-yolk with a little melted honey added to it. Bake in a hot oven, 240° (Regulo 8) and remove as soon as golden coloured.

"Pogne" - "St Genix"

The "Suisse" : Shortbread man made with dairy butter candied orange peel which is shredded into the mixture and flavoured with the same ingredients as the "Pogne".

After kneeding, the pastry is cut into biscuits	Baking of the "Suisses" on an oven tray using convected

Recipe for the Valence "Suisse"

For 5 "Suisse" shortbread men werghing 1 kg each, you need 2,6 kg of plain flour, 750 g of butter, 800 g of sugar, 6 eggs, 20 g of bicarbonate, 250 g of candied orange peel shreds, 300 g of rum and orange blossom flavouring. To kneed : take a large mixing bowl (a small electric one is even better). Cream the butter and sugar together with the bicarbonate and candied peel. Add the eggs, one by one. When the mixture thickens and becomes creamy, add the flavouring. Finally, add the flour and stop kneeding as soon as you obtain a smooth pastry. Wrap the 5 kg ball of pastry in a cloth and put it aside for a good half hour. Cut into sticks of 950g and keep the rest for decoration. Shaping : Give each stick of pastry a cone shape with a bulge on one side. Then with a rolling pin, roll the pastry centre outwards to obtain an oval shape roughly 3 cm thick. Cutting out and placing : with a small kitchen knife, cut into the pastry as follows: Place the men on an oven tray, if possible on greaseproof paper. Decoration : a semi-circle for the hat, two small balls for the nose and chin, a thin strip for the moustache and 2 coffee beans for the eyes. 4 strips of pastry to put on the arms, the body and feet and finally 12 buttons. Before baking, glaze twice with beaten egg-yolk with a little melted honey added to it. Bake in a hot oven, 240° (Regulo 8) and remove as soon as golden coloured.
"Pogne" - "St Genix"