A dessert enhanced bythe red gold of Quercy

Crispy puffs with Quercy saffron cream

Hungry for a soft, creamy, crunchy dessert?

Then indulge in this sweet and saffrony recipe, suggested by chef Claude-Emmanuel Robin, La Maison du Safran in Cajarc! The subtle aroma of this noble spice, grown on the Cajarc causse, will delight even the most gourmand.

Ingredients

For 10 people

15 Quercy saffron stigmas
500 g liquid cream
100 g sugar
250 g mascarpone
3 eggs
85 g flour
60 g brown sugar
85 g butter + 50g kneaded butter
125 g water
125 g milk
2 pinches sugar and salt
Icing sugar

Saffron cream

Preparation

The day before, infuse 15 saffron stigmas in 5 tablespoons warm water.
Heat 500 g liquid cream with 100 g sugar, then add the Safran du Quercy juice with 250 g mascarpone.
Mix together. Leave to rest in the fridge before dressing the choux.

Crispy cabbage

Preparation

Make the cracker by mixing 60 g flour, 60 g brown sugar and 50 g softened butter, then roll out the dough thinly between two sheets of baking paper. Set aside in the freezer.
Prepare the choux pastry by bringing 125 g water, 125 g milk, 85 g butter, 2 pinches sugar and salt to the boil. Add 125 g flour and dry over low heat. Remove from the heat and gradually add 3 eggs to obtain a smooth paste.
Use a smooth piping bag to pipe 2 cm-diameter choux pastries. Place a cracker circle on each puff. Bake for 30 minutes at 170°C.