Par Frédéric CASSEL
FOR THIS RECIPE
- Serves 6
- To begin the day before
1/ Orange flower custard cream
- 125 g whole fresh milk
- 125 g cream 35 % fat
- The zests of half an orange
- 60 g egg yolks
- 40 g caster sugar
- 10 g orange flower water
In a saucepan, bring the milk, the cream and the zests of orange to a boil. Mix the egg yolks and the caster sugar with a whisk.
Pour one-third of the liquid in the yolks and sugar. Mix and stir.
Put back in the pan and bake like a custard cream at a temperature of 82°C (17°F).
Sieve directly into a recipient and plunge the recipient in a vat filled with ice cubes to let cool the cream quickly.
You may now incorporate the orange flower.
2/ Dices of toasted brioche
Take a piece of Bordeaux brioche from the day before to use it for brioche pudding and cut in slices of approximately one centimetre. Then cut into cubes of one centimetre.
Toast the dices in the oven for a few minutes at 180°C (355°F).
3/ Almond milk foam
- 200 g custard cream
- 200 g almond milk
Mix the cream and the milk with a hand blender and pour the mix in a siphon.
Gas with three cartridges and store away for 2 hours in the refrigerator before using.
4/ Brioche pudding
- 1 Bordeaux brioche (of the day before)
- 500 g almond milk
- 2 whole eggs
- 80 g butter
- Some cinnamon spiced brown sugar (powder)
Cut away six slices of brioche approximately 2 cm thick.
Dip the slices generously in almond milk and in the two whole eggs, which you will have whipped previously.
Heat a pan and add 80 g of butter. Lay the slices of brioche and sprinkle with the cinnamon spiced brown sugar. Bake both sides making sure you reach a caramel.
With a pastry paddle, lay on absorbing paper before dressing.
- A few candied fruits to decorate
In a deep plate, lay 45 g of orange flower custard cream.
Add a few dices of toasted brioche and leave to rest for 1 hour in the refrigerator before tasting.
Add one coffee spoon of candied fruits before covering the deep plate with almond milk foam.
To finish, lay the slices of brioche pudding when they are still warm and a quenelle of vanilla ice cream.
You may savour… immediately!
OUR SMALL STEPS
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!