Hello friends...Un dessert bien de chez nous...A traditional dessert from our home...
Le pastis landais
(with Agen prunes)
With raised dough, this moist cake is of yellow color gilded(bronzed), with a very dense light yellow crumb. Of regular consumption today, the pastis, because of the butter which it contains, was formerly reserved for the parties(holidays) (marriages, communions, local parties(holidays)).
The ingredients
- 450g flour - 125g butter - 20g butter to grease the tin -
150g stoned Agen prunes - 3 eggs - 125g caster suggar -
2 packages of vanilla sugar - 1 tablespoon of Armagnac -
15g of baker's yeast - 1 pinch of salt.
Did you understand why I spoke to you about Armagnac the last time?!...
Okay, now, at work ...
Put the flour in a bowl
Make a well in the flour
and add
the melted butter, the caster sugar,
the vanilla sugar, The 3 egg yolks,
the tablespoon of Armagnac
and the salt.
Add the yeast thoroughly dissoved
in warm water.
Whip the egg whites
fold them into the dough
and add the prunes and leave to rest.
When the dough has doubled in size,
half fill a buttered tin
and cook in a preheated oven for 45 minutes
at Th. 7
Serve with egg custard
Brig 1/2 litre milk to the boil
and add 1/2 a stick of vanilla.
In a separate bowl,
beat 3 egg yolks with 125g of caster sugar
and pour in the hot milk stirring continuously.
Pour into a saucepan
and stir over a low heat until it thickens.
Do not let it boil.
If you can not find Armagnac (what would be a pity) you can replace it with a rum old preferably.
Finally you must know that we usually do not put prunes in the "pastis landais",
but it's so good with...
My friends, in your aprons. And " Bon Appétit".