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vendredi 23 mars 2012

Hello friends...Un dessert bien de chez nous...A traditional dessert from our home...

Pastis landaisLe pastis landaisPastis 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

Ingrédients Pastis landais

  • 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".

Pastis landais bis Pastis landais ter
(Photos of the Net)


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