Inspired by the generous roundness of the nice umbelliferous plant, these small angelica mousseline cream puffs will charm your eyes and your taste buds.
Une recette du Chef David Seguin,
ambassadeur Pamplie et Chef du restaurant L’Adress à Bessines (79)
Find out more about our collection of PDO (AOP) Charentes-Poitou and our semi-skimmed milk.
INGREDIENTS FOR 8 PUFFS
– 250 g of water
– 115 g of Pamplie unsalted butter
– 140 g of flour
– 5 eggs
– 5 g of salt
– 5 g of powdered sugar
For egg wash : 1 egg yolk and 10 g of water
Boil water, salt, powdered sugar and the butter cut in small pieces in a pan. When boiling, remove from heat and add the flour by mixing with a spatula.
Return the pan to the low heat so the water in the pastry will evaporate until an homogeneous ball is formed.
Remove the pan from heat and add eggs one by one, while stirring continuously.
Using a pastry bag fitted with a plain tip, form medium sized puffs.
Preheat oven at 160°C. Brush the puffs with the mix egg yolk and water. Put in the oven at 160°C for 40 minutes.
INGREDIENTS FOR THE ANGELICA PASTRY CREAM
– 500 g of Pamplie milk
– 50 g of Pamplie unsalted butter
– 100 g of powdered sugar
– 50 g of flour
– 3 egg yolks
– 100 g of puree of angelica
Boil milk in a pan.
In a bowl, whisk together the egg yolks, sugar until the mixture lightens. Add flour and mix.
Bring to the milk to a boil, and pour 1/3 in the mixture. Mix together well. When the mixture is homogenous, pour into the pan again and boil for 1.30 minute.
Remove the pan from the heat and ad the puree of angelica and the butter cut in small pieces. Whisk carefully and lay the pastry cream on a stainless steel plate, and cover with plastic foil.
Keep refrigerated 2 hours.
INGREDIENTS FOR THE ANGELICA MOUSSELINE CREAM
– 500 g of liquid cream
– 500 g of angelica pastry cream
Whip the liquid cream in Chantilly.
In a bowl, whip carefully the angelica pastry cream until smooth. Add little by little the chantilly cream to the pastry cream, by mixing carefully with a rubber spatula;
Finally, Using a pastry bag fitted with a star tip, garnish with the mixture the puffs.
FINISHING TOUCH
Cut puffs in half and and garnish with angelica mousseline cream. Add few sticks of crystallised angelica finely minced on the top of the cream. Close the puffs and sprinkle with icing sugar.
A recipe which requires a little bit more of technique, but so delicious that you will not regret to try it.