The stupidity of Cambrai is a little treat typical of the region Hauts-de-France. It bears the name of the city where it is made: Cambrai , between Lille and Saint-Quentin.
The story of the stupidity of Cambrai, a delightful mistake of an apprentice-confectioner
The origin of the stupidity of Cambrai dates back to the end of the 19th century , around 1850. A large market was held every 24th of the month in Cambrai. There was everything, including sugar candies that were cooked in front of passers-by. They were cut with scissors according to the request of the buyer. The market attracted a lot of people.
The apprentice confectioner Afchain had the idea to make more refined candies to please the inhabitants of the city. His idea is to add mint to the basic confection for a sweeter candy. Then, with caramelized sugar , it gives the appearance of scratches that we know today. However, during the preparation, it makes a mistake of handling by dosing the sugar and the mint badly. He would have blown air into the dough without doing it on purpose.
He was reprimanded by his parents for this “stupidity”. But his nonsense is selling like hotcakes and is becoming increasingly popular. The locals find their new sweet and refreshing sweet. The “stupidities of Cambrai” quickly became the specialty of the city, and since 1992, they appear in the inventory of the culinary heritage of Hauts – de – France . In 1994, the Bêtise de Cambrai joined the classification of the Intangible Cultural Heritage of Humanity of the French specialties of confectionery, chocolate, biscuit.
All you ever wanted to know about the stupidity of Cambrai
- The origins remain uncertain: two houses Afchain and Desponoy are still fighting for paternity.
- The original Cambrai stupidity is mint and striped with caramelized sugar .
- Several fragrances are available: Orange, Hazelnut, Violet, Raspberry, Apple, Tutti Frutti, Lemon
- The stupidity of Cambrai without sugar was created in 2008.
The recipe of crème brûlée with the stupidities of Cambrai and speculoos
– 50 cl of fresh cream
– 22 stupidities of Cambrai
– 50 g of speculoos
– 6 egg yolks
– 40 g of brown sugar (blond vergeoise)
– 4 tablespoons brown sugar
Heat the liquid cream over low heat. Add 10 Nonsense from Cambrai once she starts to shudder. Mix and let melt always on low heat. Preheat the oven to 150 ° C (or thermostat 5).
Meanwhile, mix the speculoos to obtain a powder. Then in another dish, mix the brown sugar with the egg yolks to whiten.
Once the nonsense dissolves, mix all with the powder of speculoos. Then add the first mixture of liquid cream to the eggs while whisking. Put the contents in ramekins. Then bake and cook for about 45 minutes.
Once cooled, place the ramekins in the refrigerator for about 2 hours. Using a rolling pin, crush 8 Bêtises de Cambrai in a cloth. Add 4 tablespoons brown sugar to the fragments of Cambrai’s Bêtises and mix well.
Remove the ramekins from the refrigerator. On the surface of each ramekin, spread the mixture obtained from Cambrai’s Bêtises with the brown sugar. Caramelize each surface. Finally, put a stupidity of Cambrai in the center of crème brûlées before serving.
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