Ready to put on your apron? Come and discover a specialty of Touraine! A typical and traditional pastry proposed by Nicolas Gaulandeau, one of the great chefs of the region.
On the occasion of the 20th anniversary of the classification of the Loire as a UNESCO World Heritage Site, Nicolas Gaulandeau, chef at the Château du Rivau, offers us a special recipe. Ready to take up the challenge of the dessert with taped pears, saffron and nougat from Tours?
For a dessert circle 18cm in diameter and 5cm high.
The Nougat of Tours
The sweet dough:
- 140g of butter at room temperature
- 75g icing sugar
- 25g almond powder
- 1 pinch of salt
- 1 large egg
- 250g of T55 flour
Work the softened butter and icing sugar with a sheet, add the almond powder, the egg then the sifted flour.
As soon as the mixture is homogeneous, spread it finely between 2 sheets of baking paper.
Reserve a few hours in the refrigerator. Line the circle with a disc of dough 3 mm thick and 20 cm in diameter, refrigerate for half an hour while preparing the other elements of the dessert.
The filling of the pie shell:
- 150g diced pears
- 50g of medlar jam
Cut the diced pears, add the medlar jam and mix well.
- 70g almond powder
- 70g icing sugar
- 100g of egg whites
- 30g of caster sugar
Mix the icing sugar and the almond powder in a bowl. Whip the egg whites, gradually incorporating the caster sugar. Add them delicately to the spatula with almond powder and icing sugar. Put in pocket.
Assembly and cooking: cover the base with the sweet dough with the pear / medlar jam filling. Poach a thick layer of macaronade on top. Sprinkle with icing sugar and let stand for ten minutes. Powder a second time and bake at 180 ° for about 30min.
Let cool in the circle.
Bavarois with taped pears and saffron
Preparation of pears:
- 5 to 7 pears taped Rivarennes
- 500 ml of white wine or orange juice
- 800 ml of water
- 200 g caster sugar
- A generous pinch of Richelieu saffron
- 3-4 cardamom pods, lightly crushed
- 1 cinnamon stick
- Zest of a lemon
The day before, place the pears in a saucepan, pour all the ingredients over them and cover.
The next day, bring to the boil making sure that the fruits are still submerged, top up if necessary with the chosen liquid.
When boiling is reached, simmer for 20 to 30 minutes and then check that the rehydration is achieved through the heart using a spike, or even a knife tip. If this seems insufficient to you, let it simmer while monitoring the obtaining of this rehydration.
Preparation of the Bavarian cream:
- 10g gelatin sheets
- 550 ml of the syrup in which the pears were poached
- 300ml of 35% fat cream
Let the gelatin swell in 50 ml of the cooled pear syrup.
Pour the remaining pear syrup into a saucepan and heat over medium heat until just hot. Remove from the heat and add the swollen gelatin. Stir until completely dissolved. Let cool to room temperature.
Beat the very cold cream with an electric mixer, then incorporate it into the syrup cooled with a spatula.
Add the taped pears cut into small dice.
This cream should be firm before pouring it over the cake, so refrigerate if necessary, stirring frequently. When it begins to set, pour it over the Tours nougat then put in the freezer for 4 hours.
The caramel mirror glaze:
250 g sugar
250 g of liquid cream
- 10 g of gelatin
– Heat the cream.
– Caramelize the sugar in a large saucepan.
It is recommended that you do not pour everything in your pan at once, but go in three or four batches. Once the sugar caramelizes you can add more sugar and mix gently using a wooden spoon or a spatula.
Decompose the caramel with the cream. To do this, pour a drizzle of hot cream then mix, add a little more cream while continuing to mix.
If you pour your cream too quickly, or if it is not hot enough, your caramel will set and you will not obtain a liquid and smooth caramel.
Once your cream is fully incorporated into the caramel, remove the pan from the heat.
To know the exact amount of gelatin to use, you must weigh your caramel, because its weight varies depending on the amount of cream that evaporates during cooking. Count 10 g of gelatin for 500 g of caramel.
– Hydrate your gelatin for 10 minutes in a large bowl of cold water. Drain it then add it to your hot caramel and mix.
– The icing must reach 27 ° C to be used. Once at the right temperature, mix it with a hand blender to homogenize it and use it immediately.
– Place your dessert on a grid, itself on a dish that will allow you to collect the excess icing.
Lightly break the corners of the dessert (simply by running your finger to melt the mousse). This will prevent the icing from being cut by too sharp corners.
– Pour generously the icing continuously and quickly to coat all the dessert.
– Quickly and immediately, before it starts to set, a stroke of the spatula to remove the excess icing.
– Slide a spatula under the dessert then slide it on the grid to remove the flowing icing and place it on your dish.
– Once frozen, you can put your dessert back in the freezer if you wish, or let it thaw in the refrigerator.
– You can decorate the dessert with macaroons made with the rest of the macaronade as well as with taped pears.
► Find this recipe made for our program celebrating the 20th anniversary of the classification of the Loire Valley as a UNESCO World Heritage Site. France 3 Center-Val de Loire invites you to meet on Saturday January 30 at 11:30 am from the Château de Langeais with Laurent Debesse.