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The puffed pastry

  • 5 g salt
  • 125 g water
  • 250 g flour
  • 180 g butter


01_ Dissolve the salt in fresh water. Pour the flour into a salad bowl and incorporate the salted water, regularly turning, without kneading the paste too much. Put this into a ball, cover it with a food-quality film and leave it to rest for 2 hours at cool temperature.


02_ Flour the working table. With a knife, incise the paste, drawing a cross and pulling both parts apart like the petals of a flower. Lower the paste with a pastry roll, leaving a dome at the centre. Keep spreading the paste to create a square with clean right angles. Put the softened butter at the centre and fold each corner of the paste over the butter to create a dough-roll. Delicately spread the dough-roll into a rectangle three times as long as it is wide: this is called the “tourage”.


03_ Fold the paste in three to form another rectangle: the first “tour” is finished. Turn the dough-roll 90°C and spread it again into a rectangle of the same size before folding it into three: this is the second “tour”. Leave to rest for at least one hour at cool temperature.


04_ Renew the tourage until you have achieved six steps, two at a time, leaving to rest for 2 hours at cool temperature each time. At each tourage, put a mark with your finger at the top of the paste to count the number of turns.

Finally, put the paste into the refrigerator.


05_ Spread the paste 2 mm thick. Cut two 21 cm circles and put them into 17 cm pie circles. Line the borders and cut the extras, then jab the paste with a fork. Put into the refrigerator.





The pecan nuts frangipane

  • 125 g cream butter
  • 100 g sugar
  • 50 g almond powder
  • 75 g pecan nuts powder
  • 2 eggs
  • 25 g flour
  • 4 apples (Jonagold)
  • Some apricot jelly
  • 10 caramelised pecan nuts
  • A few gold leaves


Mix your cream butter with the sugar. Add the almond powder and the pecan nuts powder. Incorporate your eggs one by one and finish with the flour. Set aside in the refrigerator for 2 hours.

With a pastry bag equipped with an even nozzle, spread the cream in both pie crusts. Peel the 4 apples and cut them in thin slices before laying them in the pie base.

Cook for 40 minutes at 180°C. Leave to cool before applying the jelly which will protect the fruits. Decorate with the caramelised pecan nuts and some gold leaves.







Caramelised pecan nuts

  • 100 g sugar
  • 35 g water
  • 30 g glucose (optional)
  • Ten pecan nuts or so


Caramelise 100 g of sugar with 35 g of water and 30 g of glucose. Once your caramel is golden, add your pecan nuts which you have previously put in the oven for 5 minutes at 150°C.

To finish, cover them with caramel and lay them on a cooking sheet or a Silpat then leave to cool, separating them carefully.







And to find out our last issue of Desserts magazine It’s here!


A recipe by Jean-Philippe Darcis


Photography of the recipe by Laurent Fau


Member author
Jean Philippe DARCIS

Combining tradition, creativity and a masterful know-how, Jean-Philippe Darcis reinvents matter to free subtle, rich, noble and exquisite fragrances to infinity. From fine dense and powerful chocolate pastry to delicious ice cream to melt-in-your-mouth like a ripe fruit sorbet, this master’s creat [...]

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