Honeyed whipped cream
Making the cigars
- sheets of brick pastry (SQ)
- 2 pounds 3 ounces 70% almond paste (1 kg)
- 7 ounces dates (200 g)
- 2 1/4 ounces bitter orange marmalade (60 g)
- mace powder (SQ)
- 2 tablespoons freshly grated ginger
- 8 teaspoons orange flower water (4 cl)
- egg whites (SQ)
- melted butter (SQ)
Finish and presentation
- 1 1/4 cups heavy cream (30 cl)
- 4 3/4 tablespoons liquid honey (7 cl)
- liquid honey (SQ)
Step 1: Making the cigars
Pit and chop the dates. Mix the almond paste together with all the listed ingredients. Separate the almond mixture into small balls and roll these out into long finger-like shapes, about 1/2 inch (1 cm) in diameter.
Brush each sheet of brick pastry with melted butter. Roll each almond paste “finger” in a pastry sheet, turning twice and gluing the edge down with some egg white. Let sit overnight.
Step 2: Finish and presentation
Beat the heavy cream. Start adding the liquid honey as soon as the cream starts to thicken. Continue beating without over-beating (runny consistency).
Deep fry the cigars at 350°F (180°C) until golden all over. Drain well on paper towels. Use a brush to glaze the cigars with liquid honey just before serving with honeyed whipped cream on the side.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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