Gâteau Nana
Fashioned after a traditional French gâteau Breton, the gâteau Basque and even (and maybe especially) the galette des rois — all cakes made of sweet or quick puff dough doubled up and filled with fruit or cream or nuts — this inspired version, uniquely Louisianan and lovingly called gâteau nana, takes inspiration from each. Filled with a pecan cream, this beautiful, simple yet rustic cake was adapted from one developed by Melissa Martin, who was inspired by Nancy Brewer’s version at The Kitchen Shop in Grand Coteau, La. Melissa M. Martin touches upon recipe inspiration in “Bayou” (Artisan, 2024): “Nostalgia drives those of us chasing a specific flavor. Nancy and I both believe in these little things that are so important to a season and a community and how to bake them into dough for celebration.” Lisa Donovan
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