Recipe | February 25, 2020

JEAN-FRANÇOIS PIÈGE X RÉMY MARTIN

In the spirit of collaboration, Rémy Martin pursues the quest for excellence by teaming up with the two-star French Chef Jean-François Piège.

RÉMY MARTIN XO PAIRED WITH
“LE BLANC À MANGER”

Eight new food pairings, both savory and sweet, were created revealing the aromatic elegance of XO, Club and 1738 Accord Royal. Jean-François Piège and Cellar Master Baptiste Loiseau worked hand in hand to taste the dishes and validate the food pairings.

For one of the pairings, Jean-François has paired the flavors of Rémy Martin XO with his signature dessert, Le Blanc à Manger, awakening sweet and vanilla notes with subtlety.

“Jean-François Piège and Cellar Master Baptiste Loiseau worked hand in hand”

FOOD PAIRING RECIPE

TRY IT YOURSELF

LE BLANC À MANGER
INGREDIENTS

Serves: 8
Preparation time: 1 hr
Cooking time: 25 mins

 

For the caramel circles:
– 1 1/2 cups powdered sugar (200g)
– 1/5 cup glucose (60g)
– 1 2/3 cups water (40cl)

 

For the blanc-mangers:
– butter for greasing
– 5 egg whites
– 1/2 cup powdered sugar (50g) + a little extra for the circles

Plus 3 tablespoons of crème anglaise per blanc-manger

FOOD PAIRING RECIPE

METHOD

To go with XO traditional french desert – his modern version.

STEP 1 – MAKE THE CARAMEL
Mix the powdered sugar, glucose and water, then heat gently in a pan while stirring. Pour the caramel onto a silicone mat or sheet of baking parchment and leave to cool.

STEP 2 – SET THE HEAT
Preheat the oven to 400°F (180°C).

STEP 3 – CREATE THE CIRCLES
When the caramel has set hard, grind it into a fine powder in a food processor or pestle and mortar. Use a small sieve to sift the powder into circular 5-6cm diameter stencils sitting on a lined baking tray. Place in the oven for a few seconds to melt the caramel into circles, remove and leave to cool. Reduce the oven temperature to 200°F (90°C).

STEP 4 – MAKE THE BLANC-MANGERS
Grease eight circles of 5-6cm in diameter with butter and sprinkle with sugar. Whisk the egg whites until they form stiff peaks, then add the powdered sugar. Put into a piping bag and pipe the egg white mixture in the middle of circles, and higher around the sides to form a well in the centre. Carefully place 1 tablespoon of crème anglaise in this well, then cover with more egg white mix and smooth over with a spatula.

STEP 5 – BAKE
Bake for 10 minutes, then remove the blanc-manges from the oven and rest for 1 minute before gently removing them from their circles.

STEP 6 – SERVE
Place a blanc-manger onto each plate and gently position a circle of caramel on the top.

discover cognac

Pairing cognac with food

Discover a world of new sensations and flavours when combining cognac with unexpected ingredients.

Collection

discover XO

XO is the signature of our Cellar Master who with his expertise blends up to 400 different eaux-de-vie.

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