We have a chocolate cake (brownie) recipe from France and calls for a packet of levure. We have been putting in yeast but not sure if it is wrong or right. Yeast, baking powder, other?
We metropolitan French distinguish "levure chimique" and "levure organique" (also called "levure de boulanger"). The first one is baking powder (the carbonated molecule), the latter is yeast (the fungi).
If there is only "levure" written, it generally means "levure chimique" (baking powder), as it is more readily available, rises faster, and doesn't need to be carefully kept alive.