This dessert contains rice, milk, sugar and cinnamon, it is teurgoule. Don't tell a Norman that teurgoule is rice pudding, you risk ending up at the bottom of the Channel in a bag weighted with lead. The Teurgoule is the teurgoule! And François-Régis Gaudry has unearthed one of the best versions there is in Granville, we are in the Manche -, at the end of the Bay of Mont-Saint-Michel. Léna Patier and Jules Le Fèvre founded Champs Libres in 2020, a very committed bakery where they make breads with old flours and sourdough, good snacks in every respect and a teurgoule that will give you goosebumps.
Lena and Charlène prepare this specialty on a daily basis, made according to the rules of the art, in the stoneware bowl with organic ingredients. it's a women's affair but it's above all a Norman women's affair. Jules, the husband of Breton origin, is not allowed to get involved. You can buy it whole in the bowl, provided you bring the container, or by weight, at the price of 15 euros per kilo.
Free Champs Bakery
3 rue Georges Clémenceau,
50400 Granville
Open Tuesday to Friday: 9 a.m. to 2 p.m. / 4 p.m. to 7 p.m.
and Saturday: 9 a.m.-4 p.m.
The Instagram account of Boulangerie Champs libres
Recipe for teurgoule from the Champs libre bakery in Granville
For a stoneware bowl of approximately 2 liters.
- 150 g the riz round
- 180 g de sucre
- 8 g of cinnamon
- 2 L whole milk
- 2 pinches of salt
In the bowl, mix the rice, sugar, cinnamon and salt. Add the milk.
There is no need to mix dry and liquid!
Cooking in an oven preheated to 180 degrees. In the bottom baker's oven, we cook for 2.5 hours, and continue cooking for 1 hour at falling heat, in the closed, turned off oven.
In a household oven, you should probably consider cooking for around 4 hours.
Teurgoule is eaten warm or at room temperature; If you eat it hot, you risk getting “writhed”!
