Preparing the macerated prunes
- 2 pounds 3 ounces prunes (1 kg)
- 2 quarts Armagnac liqueur (2 liters)
Preparing the Armagnac ice cream
- 1 quart milk (1 liter)
- 4 1/2 ounces granulated sugar (125 g)
- 1 3/4 ounces egg yolks (50 g)
- 4 2/3 ounces butter (130 g)
- 2 1/3 ounces atomized glucose (65 g)
- 1/2 cup Armagnac liqueur (12.5 cl)
- 1/4 ounce) stabilizer (7 g)
- 3 1/2 ounces pitted prunes, macerated in Armagnac (100 g)
- 2 3/4 ounces powdered milk (80 g)
Making the dough
- 3 cups water (70 cl)
- 2 eggs
- 1 1/4 teaspoons fine salt (5 g)
- 2 2/3 ounces vegetable oil (75 g)
- all-purpose flour (SQ)
Assembling the torte
- butter (SQ)
- granulated sugar (SQ)
Instructions
I received this recipe thanks to my friendship with Alain Ducasse. I learned it from the mother of Michel Sarran, a true craftsman of Landes pies. One fine day at Juana, she taught me all of the subtleties involved in this recipe. In France, before the invention in the 17th century of the folding technique, puff pastry was made in this way. It is the method still used in Greece and the Eastern Mediterranean regions.
The macerated prunes can be replaced by quartered apples. In this case, do not macerate them in the Armagnac.
Step 1: Preparing the macerated prunes
Two or three days before making the pie, pit the prunes and macerate them in Armagnac.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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