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trépaïs
the new Limousin pastry
The heads of the Limousin’s three départements (the tré païs in Occitan): the Corrèze, the Creuse and the Haute Vienne decided it was high time to create a pastry that would be emblematic for the entire Limousin.
After long months of experiments, the trépaïs was the result: a shield-shaped pastry made with chestnut and dark chocolate mousse, built on a crunchy praline base with a hazelnut dacquoise on top, coated in a dark chocolate glaze, and decorated with a marron glacé and two green almond paste leaves.
Text © Dana Facaros
Image by Nokorom674 —Creative Commons License