- Mix all the ingredients together until you obtain a smooth dough (a bit sticky).
- Make little balls/mounds with the help of a small spoon.
- Put in the oven at 180°C for 20 mins (cooking time may vary according to the size of the balls)
Recipe created and kindly provided by La Laiterie du Périgord
Ingredients for the short crust pastry:
- 200 g of flour
- 100 g of butter
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla sugar
- 50 ml of water
For the filling:
- 1/2 litre of milk
- 60 g of flour
- 150 g of caster sugar
- 2 teaspoons of vanilla sugar
- 1 dessert spoon of prune kernel oil
- 1 pinch of salt
- 6 eggs
- Preheat the oven to 180 °C
- Prepare the shortcrust pastry. Roll the pastry out to a thickness of about 3 mm. Line a greased and floured flan tin. Prick the base several times with a fork. Cook the pastry blind for 15 minutes.
- In the meantime, mix the flour, caster sugar, vanilla sugar, eggs, salt and the dessert spoon of prune kernel oil in a large bowl.
- Heat the milk to around 70 °C and add to the mixture, mixing thoroughly.
- Fill the pastry case and cook the tart for 40 minutes.
For those food lovers who are watching their waistlines, you can still treat yourselves with a lighter version without pastry! For the light version, begin the recipe at step 3.
110 g of flour
90 g of sugar
500 ml of fresh cream
150 ml of milk
1 spoon of rum or Armagnac
1 pinch of salt
1 sachet of vanilla sugar
500 g of cherries
1 spoon of prune kernel oil
1. In a large bowl, mix the eggs, flour, salt and sugar.
2. Whisk the cream and milk together. Add to the mixture.
3. Pour in a spoonful of prune kernel oil and one of rum or Armagnac.
4. Pour the mixture into a greased baking tin and place the cherries on top.
5. Cook in the oven at 200 °C for 30 to 40 minutes.
Cook using whole cherries to keep their full flavour and aroma. If your clafoutis is to be eaten by small children, you can always stone the cherries before or after cooking!
Ingredients for the biscuit base:
200 g of any type of dry biscuit
100 g of butter
1 dessert spoon of virgin plum oil
1 dessert spoon of sugar
Ingredients for the clementine mousse:
3 dessert spoons of cornflour
4 dessert spoons of sugar
1 pinch of salt
Ingredients for the chocolate mousse:
200 g of dark chocolate
60 g of butter
1 dessert spoon of sugar
1/2 dessert spoon of virgin prune kernel oil
- Line the base of a small loose base tin (max 20 cm) with greaseproof paper.
- Crush the biscuits and mix with the melted butter, sugar and oil. Press this mixture firmly into the tin to create a uniform base. Leave to chill.
- Clementine mousse: To prepare the mousse, start by squeezing the clementines. Then separate the eggs. In a bowl, add the yolks to the sugar and clementine juice .
- Mix well. Over a low heat, gradually add the cornflour whilst stirring and increasing the heat. As soon as the cream gets to boiling point and thickens, lower the heat and let it cook for 1 minute.
- Whilst this is cooling, beat the egg whites until quite stiff. Fold the whites into the clementine mixture.
- Place a layer of this mixture over the biscuit base. Return to the fridge to chill.
- Chocolate mousse: melt the chocolate with the butter.
- Separate the eggs. Whisk the egg yolks in a bowl with the sugar and prune kernel oil.
- Beat the whites until quite stiff.
- Mix together the melted chocolate and butter and egg yolks.
- Fold into the egg whites.
- Layer this mousse over the clementine layer.
- Leave to chill for several hours. Carefully remove from the tin for serving.
To decorate, draw arabesques on the top of the mousse: it will harden quickly in the fridge and create an attractive effect for your dessert.
Accompaniment for all your dishes
Meat, starchy foods (pasta, potatoes…)
Ingredients for 6 people:
- 15 garlic cloves
- 80 g of whole shelled walnuts
- 300 ml of Perles de Gascogne walnut oil
- A few bits of flat leaf parsley
- Fine grain salt
- Freshly ground black pepper
1. Wash and finely chop the parsley
2. Peel the garlic
3. Grind the garlic and walnuts together using a pestle and mortar
4. Add a pinch of salt and a few grinds of black pepper
5. Pour in the walnut oil slowly in a thin stream whilst continuously turning the sauce in the same direction
6. Add the chopped parsley
A recipe by Chef Hervé Sauton
La Table des Sens gourmet restaurant
Aperitif, accompaniment to a cold starter
Ingredients for 4 people:
- 2 well matured avocados
- 1 finely chopped small shallot
- 1 pinch of Espelette chilli powder
- Prune Kernel Oil
- Mash the avocado with a fork, add the chopped shallot and the chilli powder. Mix well.
- Mix in the prune kernel oil, according to personal taste.
Serve as an accompaniment to a citrus Gambas Tartare
Recipe by Chef Eric Mariottat
Michelin starred Chef, French Master Restaurateur and Master Chef
Ingredients (4 people):
- Two Gascogne black pig’s trotters
- Two European lobsters
- Two carrots
- One pepper
- One stick of celery
- A small onion
- Two garlic cloves
- Mixed herbs
- Sea salt, pepper, ‘quatre épices’
For the stuffing:
- 2 chicken breasts
- 1 small egg
- 300 ml of fresh single cream
- Salt, pepper, grated nutmeg
- 1 pig caul fat
For the vegetables:
For the sauce:
- 200 ml of veal stock
- Garlic and parsley
- Perles de Gascogne hazelnut oil
- Begin by scorching and cleaning the pig’s trotters. Place them in a large pot of hot water. Bring to the boil and skim off carefully. Add the washed vegetables, sea salt, pepper and spices and leave to simmer for 4 hours.
- Cook the lobster for 8 minutes in a large pan of boiling salted water or steam for 10 minutes. Shell and put to one side.
- To prepare the stuffing: Clean the chicken breasts, remove the nerves, dice finely and add the lobster pincers and meat. Mix in the salt, pepper and pinch of nutmeg. Add the egg and then the cream. Put to one side.
- Boil the vegetables for a few minutes in a large pan of boiling water, keeping them crunchy, then drain and cool immediately under very cold water.
- Remove and bone the pig’s trotters (careful, as there are lots of tiny bones!). Flatten the trotter onto the caul fat, spread on a layer of stuffing and then the lobster tail, cover the lobster with stuffing and roll up in the caul fat. Roll this up in foil to get a long, cylindrical shape. Cook in the oven at 170°C for 20 minutes.
- To prepare the sauce: heat the hazelnut oil, garlic and parsley for 1 minute, add the reduced veal stock and cook for a further 2 minutes.
- Prepare your vegetable salad according to taste
- Cut the trotter into 5cm slices and dress with the sauce. Eat the sauce and trotters very hot with the cold salad…
Serve with a Côtes de Duras* white wine
*Too much alcohol can damage your health. Drink in moderation.
View the recipe on the website of the Mariottat Gourmet Restaurant in Agen.