It’s not too late… In many Alsatian kitchens, and a little elsewhere too, “Bredele” (pronounced “Brédeuleu”) are still being made on the eve of the holidays. The most gourmands started at the start of Advent at the end of November while others wait until they are gathered to do them together. It doesn’t matter, everyone has their own habits!
In Bas and Haut-Rhin (where they are called “Bredala”), also in certain corners of Moselle, this tradition of small cakes is not lost. “It’s part of the magic of Christmas,” summarizes Leïla Martin, culinary blogger at the head of the site jevaisvouscuisiner.com and author of several recipe books. “It’s really the spirit of Christmas in Alsace. We make them together, we share them here and there, we sometimes exchange them and there are hundreds of different ones because each family has its own customs. »
The most famous ? The simple “butterbredele”, with a good dose of butter as its name suggests; the “spritz”, S-shaped; “zimsterne”, cinnamon stars; “leckerlis”, these gingerbreads covered with sugar or even “anisbredele”, with anise. But the list could still be long, as well as the shapes chosen using the cookie cutters. Tree, star, heart, cathedral, little man etc.
“The Fun and Joy of Christmas”
“I make 11 kinds,” explains Jessica Heinrich, who sells them every year from Plobsheim, near Strasbourg. “I learned from family recipes and I find that bredeles represent the pleasure and joy of Christmas. I’ve been trying to share this with my customers for six years. It must be said that family manufacturing is still happening less and less. »
Or differently and perhaps not in as large quantities as before. “When I was little, it meant hours and hours in the kitchen for dozens of kilos. It must be said that we gave some to the teacher, to friends…”, smiles Marie-Laure. Next to her, Leïla Martin specifies: “I don’t think it will be lost because the traditions are strong in Alsace, like at the time of Mardi Gras with the donuts. People see them at the bakery so they say it’s time to make them too. With bredele, it’s the same and I would say that the new generation is more looking for new things. They like to customize them, giving them new shapes, flavors, with more sophisticated decorations. »
The former culinary columnist knows what she’s talking about: she has just published a digital book with ten new bredele recipes. With chestnut flour and kirsch, with peanut, caramel and salted butter “Snickers style”, with honey and almonds… There is something for everyone, with always the same advantages: elaborate or simple, they are always enough quick to make and keep for about a month in a metal box. Enough to extend the celebrations…