Recipe | FEBRUARY 12, 2020

Rémy Martin x Jean-François Piège

In the spirit of our new campaign TEAM UP FOR EXCELLENCE, Rémy Martin is pursuing 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”

This collaboration gave birth to eight new food pairings, both savory and sweet, revealing the aromatic elegance of XO, Club and 1738 Accord Royal. To do this, Jean-François Piège and Baptiste Loiseau worked hand in hand, each dish signed by the Chef is also tasted and validated by our Cellar Master.

For one of the pairings, Jean-François Piège offers to pair the flavours of XO with his signature dessert, Le Blanc à Manger, awakening sweet and vanilla notes with subtlety.

“Jean-François Piège and 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

STEP 1
To make the caramel circles: mix the powdered sugar, glucose and water, then heat to make a caramel. Pour the mixture onto a silicone mat or a sheet of parchment paper and leave it to cool.

STEP 2
Preheat the oven to 400°F (180°C).

STEP 3
When the caramel has set hard, grind it into a fine powder. Using a small sieve, sift the powder onto a baking tray lined with parchment paper, onto stencils measuring 5 and 6cm in diameter. Bake in the oven for a few seconds to melt the caramel into circles. Remove from the oven and reduce the temperature to 200°F (90°C).

STEP 4
To make the blanc-mangers: grease eight circles of 5 to 6cm in diameter with butter and sprinkle with sugar. Whisk the egg whites until they form stiff peaks. Add the sugar. Take a piping bag and pipe the egg whites 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 and smooth over with a spatula.

STEP 5
Bake for 10 minutes, then remove the blancmanges from the oven and rest for 1 minute before gently removing them from their circles.

STEP 6
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 several hundreds eaux-de-vie.

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