Merveilles, Fontimassous, or Fontimassons
If you had to pick one, this would be THE donut recipe of South-West France! They are quick and easy to make with the kids who’ll love getting to cut the dough with a pastry wheel.
Eggs, sugar, wheat flour, lemon, Charentes-Poitou AOP butter, a dash of rum, and a spoonful of patience. That’s all you need to make bugnes South-West style. They are crispier than their counterparts from Lyon.
Carnival Prune Tart
One small exception to Limousine’s traditional menu of donuts and other fried pastries. It can be made with puff pastry or brioche, which is more traditional in Limousine.
These are known as Craquelins, Cartelins or Carquelins. They are traditionally made in southern Poitou and Nord-Charente. They stand out from other carnival treats by being dry and crunchy.
Tourtisseaux de Niort
The Poitevin cousin of fontimassous, the difference is a dash of brandy. They make a delicious snack for kids, or a great dessert paired with L’angélique liqueur.
The Landes’ own donut also goes by the name of Crouchepette or Crespèt in the Béarnais, and it’s a very old recipe. It is a big, airy doughnut, with a texture similar to choux pastry.
Oreilles d’ours (Bear’s Ears)
Here’s a recipe from the Pyrenees whose name alone makes you want to try it! They are little fried cakes, and are very crunchy. Make sure you eat them straight away so they stay crispy!
So there you go! Now you know all there is to know about carnival cuisine in Nouvelle-Aquitaine... now you just need to find your perfect fancy-dress outfit and join the party!