On the menu today, three autumn fruits, rich in stories, flavors and symbols: Applejust waiting to be crunched, that of Eve, Snow White or Steve Jobs, the most modern of the three… The pearluscious and voluptuous, to the point that it once triggered the fury of some Churchmen, who accused it of being a devilish fruit…And then Quincewith perfect roundness and a sweet fragrance, a symbol of love and fertility in the countries around the Mediterranean, which gives one of the best jellies in the world!
They all have one thing in common: they can be cooked both savory and sweet.
Along with his guests, Nathalie Helal revisits these essential autumn fruits, to amaze us, have fun and of course cook.
Irwin Durand is the chef and associate at the restaurant The Little Retro in Paris, the pastry chef Raamin SamiyiIranian-American, is the owner of the new Parisian patisserie MomziPhilippe Blot, master craftsman and specialist in tapped pears, is at the head of the company Queens of Tourainein Rivarennes, in the Indre-et-Loire, and the lecturer Stéphane Gillet is the author of the delightful Dictionary of gourmet expressions, published by Vendémiaire.
To give us a hand in the dough, Nathalie Helal entrusts us with one of her recipes, that of easy pear and caramel cake.
Easy pear and caramel cake from Nathalie Helal
Ingredients: 10 sugar cubes, 1 tablespoon water, 150 g flour, 150 g soft butter, 75 g caster sugar, 1 sachet of vanilla sugar, 2 eggs, 5 Conference pears.
Make a caramel in a springform pan with the water and the sugar cubes. Arrange the peeled and quartered pears in a rosette on top. Separately, whisk together all the other ingredients (add half a packet of yeast). Pour the batter over the pears. Bake for a maximum of 30 minutes at 160 degrees.