The “Chardon Bleu” pastry shop in Saint-Just Saint-Rambert is a historic business established in the Forézien village since the 50s. Successively run by 2 previous owners, the pastry shop is now managed by Olivier and Béatrice Buisson since 1992. Their son and their daughter-in-law Rémy and Julie joined the couple at the head of the family business. There are no products for resale or semi-processed here, the renowned artisans insist on making everything in their lab from raw materials.
- Ingredients -
Puff pastry:
– 200g of T55 flour
– 5 gr of fine salt
– 80 g of cold water
– 30 gr of butter
– 170 gr of creamed butter
Frangipane:
– 60 gr of soft butter
– 60 g of icing sugar
– 110 gr of almond powder
– 15 gr of T55 flour
– 60 gr of egg
– 150 gr of whole thick cream
Gilding:
– 50 gr of egg yolks
– 30 g of liquid cream
Syrup:
– 50 g of water
– 120 gr of powdered sugar
– 50 g of glucose syrup
- Recipes -
Puff pastry:
- Mix the flour, salt, water and 30 g of butter with a mixer at low speed,
- Form a ball, wrap and leave to rest for 2 hours in the fridge.
- Let the 170 g of soft butter soften and form a fairly thin square using parchment paper,
- Then make your puff pastry in the classic way in 5 single turns or 2 double turns and one single turn, making sure to leave it to rest between turns in the fridge.
It is best to do the turning the day before. - Let the dough rest.
- Spread the dough thinly and cut into 2 puff pastry discs measuring 24 cm in diameter.
Frangipane:
- Using the mixer, mix the soft butter with the blade so that it is smooth, add the icing sugar, almond powder and flour,
- Add the egg and bring the mixture up,
- Add the heavy cream and mix until smooth.
- Leave in the fridge.
Gilding:
- Mix all the ingredients together and set aside in a container with a brush.
Syrup:
- In a saucepan, bring all the ingredients to a boil.
- Keep the syrup hot to strain it at the end of cooking.
– Assembling the cake –
- On the first disk of puff pastry, pass a brush of cold water around the edges of the pancake, using a bag fitted with a plain nozzle No. 12, pipe the frangipane in a spiral up to 2 cm from the edge of the cake,
- Place your fever towards the edge of the cake,
- Delicately place the second disk of puff pastry. Gently pass your hand over it to release any air that might have gotten between the frangipane and the second disk of puff pastry,
- Seal the 2 discs delicately and using an upside-down knife, cut around the edge of the cake,
- Place in the freezer for 1 hour so that it is very cold.
- Turn your cake over, and apply your gilding with a brush,
- Scratch your pancake with a sharp knife or razor blade,
- Prick the pancake, trying to pass over a scratch mark.
- Cooking -
In an oven at 170°, cook the pancake for 25 minutes then halfway through cooking, take out the pancake and brush over the syrup, re-prick the pancake if it swells too much. Return to the oven for 25 minutes of cooking.
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