Île-de-France Tourbillon à l'Érable

The Île-de-France Tourbillon à l'Érable is a delightful dessert inspired by the rich history and culinary traditions of the Île-de-France region in France. Known for its elegant pastries and divine flavors, this dessert captures the essence of French patisserie with a twist of maple syrup sweetness.

History of Île-de-France Pastries

Île-de-France is renowned for its pastries, featuring classics such as the Paris-Brest, opera cake, and tarte Tatin. The region's desserts are characterized by flaky crusts, smooth creams, and sumptuous flavors. The Tourbillon à l'Érable takes inspiration from these traditional pastries, integrating the unique taste of maple syrup into its composition, merging French and Canadian culinary styles in a swirl of delight.

Ingredients

• All-Purpose Flour - 250g
• Unsalted Butter - 125g, chilled and cubed
• Granulated Sugar - 50g
• Egg - 1
• Water - 2 tablespoons, cold
• Heavy Cream - 250ml
• Maple Syrup - 100ml
• Gelatin Sheets - 3
• Vanilla Extract - 1 teaspoon
• Egg Yolks - 4

Preparation

Step 1: Making the Pastry

Begin by preparing the pastry shell. In a bowl, combine the flour and sugar. Add the butter and rub it into the flour mixture until it resembles breadcrumbs. Add the egg and water, and gently knead to form a dough. Wrap the dough in cling film and refrigerate for at least 30 minutes.

Step 2: Preparing the Maple Cream

While the pastry chills, prepare the filling. In a saucepan, bring the cream to a simmer. In a separate bowl, whisk together the egg yolks and sugar. Slowly pour the hot cream into the egg mixture, whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Add the gelatin sheets, previously soaked in cold water and squeezed, to the hot cream mixture to dissolve. Stir in the vanilla extract and maple syrup. Set aside to cool.

Cooking Process

Step 3: Baking the Pastry

Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface and line a tart pan with it. Trim the excess dough. Prick the bottom with a fork and line with parchment paper, then fill with baking beans. Bake the pastry shell "blind" for 15 minutes, remove the beans and paper, and bake for another 10 minutes until golden. Let it cool completely.

Step 4: Assembling the Dessert

Once the pastry shell has cooled, pour the cooled maple cream into the shell. Refrigerate for at least 3 hours or until the cream is set.

Serving Suggestions

Serve the Île-de-France Tourbillon à l'Érable with a dusting of icing sugar and a drizzle of additional maple syrup. It pairs wonderfully with a cup of coffee or a glass of champagne.

Cooking Time

The total preparation and cooking time takes about 4-5 hours, including chilling and setting times.

Enjoy this harmonization of classic French pastry technique with the sweet allure of maple syrup – a delightful treat for any dessert lover!