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Spring 2022

Discover Paris in the spring, Caen in Normandy and its marvellous markets plus Yvoire, a picturesque village on the edge of Lake Geneva in Haute-Savoie. Explore Saint-Omer, a historic city in the far north that's full of secrets and treasures, and Evian, where Frankenstein's monster stayed! Head with us to Metz in Lorraine to find out about its incredible past, La Couvertoirade, one of the prettiest villages in France, and the UNESCO heritage of Avignon. Guides, gorgeous photos, what's new in France, the best tours and delicious recipes from the legendary Le Nôtre bakery in Paris - and more.

Discover Paris in the spring, Caen in Normandy and its marvellous markets plus Yvoire, a picturesque village on the edge of Lake Geneva in Haute-Savoie. Explore Saint-Omer, a historic city in the far north that's full of secrets and treasures, and Evian, where Frankenstein's monster stayed! Head with us to Metz in Lorraine to find out about its incredible past, La Couvertoirade, one of the prettiest villages in France, and the UNESCO heritage of Avignon. Guides, gorgeous photos, what's new in France, the best tours and delicious recipes from the legendary Le Nôtre bakery in Paris - and more.

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Makes 2 desserts, each

serving 6

Active time: 15 minutes

Infusing time: 10 minutes

Cooking time: 50 minutes

EQUIPMENT

2 × 9-in. (23-cm) round porcelain baking

dishes, 1½ in. (4 cm) deep

Electric hand beater

Large baking pan for the bain-marie

INGREDIENTS

For the baking dishes

3 tbsp (1¾ oz./50 g) butter

2 tbsp (25 g) sugar

Custard

3 cups (750 ml) whole milk

1 Bourbon Madagascar vanilla bean,

split lengthwise

5 eggs (1 cup/250 g)

8 egg yolks (scant 2⁄3 cup/160 g)

1½ cups (10½ oz./300 g) Sugar

METHOD

1. Preheat the oven to 340°F (170°C/Gas

Mark 3). Grease the baking dishes with

the butter, then sprinkle with the sugar

until coated.

2. To prepare the custard, pour the milk into

a saucepan. Scrape in the vanilla seeds

and add the bean.

3. Bring to a simmer, then remove from the

heat. Cover and let infuse for 10 minutes.

Remove the bean.

4. Whisk the eggs, egg yolks, and sugar

together for 1 minute until frothy. Slowly

whisk in the warm milk on low speed.

5. To assemble the bread pudding, cut the

brioche into approximately ¾-in. (1.5-cm)

slices. If necessary, chop the dried and

candied fruit into smaller pieces, removing

any pits.

6. Line the bases of the baking dishes with

brioche slices, packing them tightly

together. Spoon the fruit over the brioche

slices. Cut the remaining brioche into

cubes, then scatter them over the fruit in a

single layer.

7. Divide the custard between the dishes.

Place them in the baking pan and pour

in enough hot water to come halfway up

the sides of the dishes. Carefully transfer

to the oven and bake for 50 minutes.

Cover with aluminum foil if the tops

brown too quickly. Remove from the oven

and let cool.

8. Serve at room temperature or chilled, with

vanilla custard sauce, chocolate sauce, or

apricot or raspberry fruit coulis.

To assemble

9 oz. (250 g) leftover day-old brioche

10½ oz. (300 g) assorted dried and candied

fruit (such as golden raisins, currants,

candied cherries)

To serve

Vanilla custard sauce, chocolate sauce or

apricot or raspberry coulis

Extracted from French Pastries and Desserts by

Lenôtre: 200 Classic Recipes Revised and Updated

(Flammarion, 2021).

The Good Life France | 113

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