The Gers pastry chef Philippe URRACA has traveled the world with its gourmet profiteroles. These recipes sublimate the excellent products of Gers agriculture and viticulture.

Honor to Armagnac right here !

The cracker

Ingredients :

  • 150 g butter
  • 130 g of semolina sugar
  • 150 g flour

Steps :

  • mix the softened butter with the sugar,
  • add the flour,
  • spread this very thin dough between 2 sheets of parchment paper and keep it in the refrigerator,
  • Then cut out 4 cm circles using a cookie cutter.

The puff pastry

Ingredients :

  • 150 g of water
  • 150 g of milk
  • 3 g salt
  • 150 g butter
  • 180 g flour
  • 6 eggs

Steps :

  • boil water, milk, salt and butter,
  • off the heat, add the flour and mix well,
  • return to the heat to dry out the paste then pour into a container,
  • add the eggs and mix quickly,
  • using a no. 8 piping bag, pipe balls of dough weighing around 10 g onto special baking paper,
  • Place a cracker disc directly on the choux pastry.

Cuisson:

  • preheat the thermostat oven to 220°,
  • put in the oven, leave the oven off for 10 minutes, then turn it back on at around 170° and cook for around 20 minutes without opening the oven door.

Chocolate sauce with Armagnac

Ingredients :

  • 110 g of milk
  • 80 g of water
  • 20 g sugar
  • 25 g butter
  • 200 g dark chocolate 70%
  • 50g Armagnac

Armagnac cream

Ingredients :

  • 250 g of milk
  • 1 gousse de vanille
  • 50 g brown sugar
  • 3 egg yolks
  • 25 g de maïzena
  • 75 g butter
  • 40g Armagnac
  • 100 g 30% liquid cream

Steps :

  • boil the milk with the split and scraped vanilla pod and leave to infuse for 15 minutes,
  • strain and return to the boil with the sugar,
  • mix the egg yolks with the cornflour and dilute with a little milk, then bring everything back to the boil, whisking constantly with a whisk,
  • off the heat, add the butter and the well-mixed Armagnac
  • pour into a bowl and cover with cling film, touching the cream so that it does not form a skin. Chill in the fridge for 2 hours.
  • Whip the liquid cream and mix it delicately with the pastry cream,
  • garnish the puffs using a piping bag,
  • add pieces of prune macerated in Armagnac,
  • add a little cream,
  • rest the top of the cabbage and coat with Armagnac chocolate sauce.

Thanks Philip!

Gastronomy

. Armagnac. pastry chef . dessert. Gastronomy. French gastronomy
spechcontal

Silvan

The 2 February 2022