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!