Cake Chat and more…
Cake Chat and more…
Tarte aux Citrons Galets de Cilaos et aux fruits de la passion
I just had to cook with passion fruit, they are in season right now in Reunion. I also had to experiment with the lovely “citrons galets de Cilaos” (it literally means rock lemon). This type of lemon grows in the mountains of the island on a rich volcanic soil. It is much more fragrant than the lemons that we find in our supermarkets. So, if you want this lovely fragrance to come out in your tart, I suggest that you use lime instead.
1 sweet shortcrust pastry (to cover a 24 to 25cm tin)
4 eggs/3 lemons/ zest of 2 lemons/ 3 passion fruits/175g caster sugar/250ml double cream
Set your oven to 200°C. Butter and flour a 24/25cm tin and roll out your pastry. Cover the top of your pastry with baking paper and pour some rice or cooking beans over it and pre-cook your pastry for 10 mns, take out the baking paper and cook for another 10mns until slightly brown. Or, you can do it my way, once your pastry is in your tin, stick it in the freezer for an hour or more, until completely frozen, then put it in the oven straight away for 20/25mns.
Lower your oven temperature to 100°C. For the filling, mix the eggs with the sugar without whisking. Take the lemon zest and keep aside. Juice the lemons and pour it into your egg mixture. Slice the passion fruit in half and take out the pulp (please don’t even try to take out the pip, they make the taste and the lovely looking tart), mix it with your egg mixture then pour the double cream and add the zest. Finally pour the entire mixture into your tart tin and cook for 40mns to an hour depending on your oven. You need a slight wobble at the top.
Leave your tart to cool completely before putting it into your fridge for a good hour or two.
Enjoy with a lovely glass of Pink Champagne!
La Crême Brulée: a classic of French Patisserie…
I had to make a crême brulée with the lovely vanilla I bought from the cooperative. It is in fact a very easy recipe, here is the one I use all the time.
400 ml double cream/ 100ml milk/ 1 vanilla pod/100g light brown sugar/ 6 eggs yolks/ 2 to 3 tbs light brown sugar for the topping.
Pre-heat your oven to 100°C. Whisk the sugar and egg yolks until light and creamy. Split your vanilla pod in half, with a knife take out the black seeds and mix them with the sugar and egg mixture and put the pod in the milk. Bring your milk and double cream to boiling point. Then slowly pour onto your egg mix whisking all the time (you can use a strainer at this point, I personnally don’t, the choice is yours).
Pour everything in your individual tins, this mix is enough for 4 to 6 pots.
Cook in a 100°C oven for 1 hour or put in a hot bain-marie and cook only for 35 mns. (it’s cooked when you have a slight wobble).
Once cooked, leave to cool and put in the fridge for at least three hours. Once completely cold sprinkle some light brown sugar on the top of your tins. You can either use a blow torch or the grill to caramelise the top.
How does it really work? Not just the vanilla option….
From Mexico to Reunion Island…
This is a visit that I did with my parents when I was ten years old, I still remember it today. So, I really wanted my two daughters Alice 10 and Juliette 8 to experience this wonderful place as well: La “Coopérative Provanille de Bras-Panon”, a cooperative that processes the vanilla of the island, where a 120 local producers come to sell their crop. As soon as you arrive you are hit with the powerful aroma of vanilla.
I just had to share this wonderful tradition with you.
Vanilla came to Reunion Island in the 17th century from Mexico. At the time, It was used as a decorative plant in the gardens of the rich and powerful until a 12 year old boy called Edmond Albius discovered how to pollenate the plant and what we now called “La Vanille Bourbon” was born.
Edmond was a slave, and one day he got so cross with his master that he crushed all the flowers of the vanilla vine. A few weeks later, he discovered that some of the flowers that he had crushed had developped into vanilla pods. This is how manual pollenation started. Edmond was made free in 1847 but was never recognised for his discovery during his lifetime, he actually died in poverty. A very ironic and unfortunate ending when a kilo of vanilla today can cost up to 3000 euros!
From a vine to a vanilla bean…
Vanilla starts as a vine that climbs on the “vacoa” and “chandelle” trees. After fours years, the vine starts flowering and produces a beautiful orchid (the only orchid in the world that produces a fruit). In Mexico, the flowers are naturally pollenated by the Mexican bee, but in Reunion this bee can’t survive, so pollenation has to be done manually.
When the flowers come out, farmers have to go very quickly to pollenate them as the flower lasts only one morning. One farmer can apparently pollenate 2000 flowers a day, the person in charge of this very skillful job is called “la marieuse” (the matchmaker). It is a very important process, if pollenation is not done properly the fruit will not grow. After pollenation it takes a month for the vanilla to come out. It looks like a fat runner bean. It will take another nine months for the bean to be ready to be harvested. At this point, farmers take their crops to the cooperative where the lovely scented vanilla that we find in our shops will be processed.
From a bean to a vanilla pod…
When the vanilla arrives at the cooperative, each pod is carefully checked for quality and maturity. A good pod has to have a yellow tip or the pods will not be processed. The pods are soaked into a 65°C water for three minutes. They are then put into wooden containers and covered with blankets, and will remain in those containers overnight. It is at this point that the pod takes the brown colour that we know. The vanilla is then stored onto wooden racks. The pods are dried outside 3 hours a day for a week. After that the pods remain onto their wooden racks inside for another month. They are then individually checked by hand to see if they’re dry. Skilled workers can feel which pods are properly dried by rolling the pods between their fingers. Once dried, they are stored into wooden boxes for two years before being sold. Special paper is used to ensure that the pods do not contact the wood or enzymes in the wood will destroy the vanilla. One point to bear in mind is also that during these two years, the wooden boxes will be emptied and checked monthly by hand, to make sure that the vanilla is not mouldy. One mouldy vanilla pod is enough to contaminate an entire container.
This is the basic process. Subtle changes allow different flavours and aromas to be produced. The highest quality vanilla will have needle like crystallised “suc” on its surface. These pods are sorted by the top quality restaurants in the world.
Bear it in mind next time you buy a vanilla pod it’s pricy for a reason. It takes two to three years from the vine to the pod for the vanilla to release its unique aroma………….
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