Contrary to what its name implies, the pastislandais is not an alcoholic drink! Also called pastisbourrit, this speciality is in fact a large brioche, in the shape of a sawn-off cone, made from spongey, golden raised dough. It has a particularly light, dense centre. Sometimes it is flavoured with vanilla or rum.
To make this, eggs, butter, milk, flour, sugar, salt and yeast are needed. It goes very well with jam or custard, whether for dessert or at teatime.
Probably created in the 19th century, pastislandais, originally a slightly rich bread dough, used to be served only on special occasions, like weddings or communion feasts.
