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Mauritian Pastries

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Their folkloric names leave a sweet taste in our mouth. These Mauritian pastries stood the test of time to the delight of our taste buds.

The Puits d’amour

This pastry owes its name to Vincent La Chapelle, a famous pastry chef of the 18th century. The creamy tartlet, made of mousseline cream and coconut, became a Mauritian favourite. At first, this dessert was not covered with pastry cream but with jam. Today, the Puits d’amour can be prepared with puff paste, Chiboust or pastry cream. The choice is yours!

 

Napolitain

Two shortbread biscuits, jam and a sweet pink icing are all it takes to have the famous Napolitain or rather the Napolitain Mauritian style! The generally 5-cms round-shaped biscuits are pasted together with jam and covered with icing. Mauritians across generations have enjoyed the Napolitain whether it is heart-shaped, covered with icings of different colours or whether they come in bitesize.

 

Gâteau coco

The coconut macaron or gâteau coco as it is called in Mauritius, is a delicious blend of coconut and tastes. This popular pastry has also survived several generations and is still a delicacy even if it is not as available as before. The gâteau coco can easily combine cocoa powder for chocolate lovers, rose water to add flavour to the colour, almond or vanilla essence for a touch of green or white. Just let your imagination wander!

 

Gâteau moutail

Known as gâteau moutail in towns and jalebi in villages, this Indian pastry remains a palatal delight for many Mauritians. Its preparation starts a day before it is actually cooked. How? By mixing wheat and rice flour together and adding in yogurt, saffron and water. The goal is to obtain a thick enough crepe dough that is then left to sit for 24 hours. The next day, with a pastry bag, draw spirals into the frying pan. Once fried, the gâteau moutail is dipped into a syrup made of water, sugar, saffron and rose water.