The Catalan TableIngredients
Servings:
4
Ingredients
- 90 gbutter
- 90 gsugar
- 50 gegg yolk
- 5 gchemical leavening agent (Royal)
- 90 gall-purpose flour
- 20 gground hazelnuts
- 60 gbutter
- 60 groasted ground hazelnuts
- 60 gpowdered sugar
- 5 gcornstarch (or Maizena)
- 1 whole chicken
- Roasted peaches
- 2 diced vineyard peaches
- 10 gmuscovado sugar
- 2 fresh thyme
- Neutral shiny glaze
- 200 mlwater
- 120 gsugar
- 40 gpectin NH
- 3 glemon juice
- Estis necessaris
- Springform pan or a ring
Nutritional Information
Per Serving (Approx.)
Calories
901 kcal
Protein
17 g
Fat
49 g
Carbohydrates
109 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 180 °C for 10 minutes so that it reaches the right temperature when cooking the dish.
- Cut the vegetables into small, uniform cubes to ensure even cooking. Set them aside.
- In a large pan, heat two tablespoons of olive oil over medium-high heat for 2 minutes, until it is very hot.
- Add the chopped onion and sauté for 5 minutes, stirring occasionally, until it is tender and translucent.
- Add the reserved vegetables to the pan and sauté them for 7-8 minutes, stirring often, until they are lightly golden.
- Reduce the heat to medium and add the aromatic herbs and pepper. Cook for 1 more minute to release the aromas.
- Add the vegetable broth and bring to a boil. Once it starts boiling, reduce the heat and let it simmer for 15 minutes.
- Season to taste with salt and pepper before serving the dish hot.
Preparing the Breton Dough
- Beat the room temperature butter with the sugar until the mixture becomes creamy.
- Add the egg yolks one at a time, beating well after each addition until fully incorporated.
- Incorporate the sifted flour together with the leavening agent, and knead the dough until it is homogeneous and without lumps.
- Roll out the dough with a rolling pin to form a sheet 1 cm thick.
- Cover with plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
Preparing the Hazelnut Cream
- Beat the butter with the sugar until the mixture is smooth and creamy, for about 3-4 minutes using an electric mixer.
- Add the egg and continue beating until it is fully incorporated.
- Incorporate the cornstarch, powdered sugar, and ground hazelnuts. Knead until the dough is homogeneous, for about 2 minutes, ensuring that all ingredients are well mixed.
- Transfer the dough to a pastry bag with a plain nozzle and refrigerate it for at least 30 minutes to gain consistency.
Preparing the Roasted Peaches
- Carefully peel the peaches and cut them into uniform cubes to ensure even cooking.
- Place the peach cubes on an oven-safe tray, distributing them evenly. Sprinkle with sugar and add a few sprigs of thyme to enhance the flavor.
- Preheat the oven to 170ºC and then bake the peaches for 15 minutes, until they are golden and tender.
Preparing Neutral Shiny Glaze
- Mix the sugar with the pectin until well incorporated.
- Heat the water in a pot until it reaches 50°C and add the sugar and pectin mixture, stirring constantly.
- Use the hand blender to mix the liquid until it is homogeneous and without lumps.
- Add the lemon juice and stir well to integrate it.
- Bring the liquid to a boil, maintaining the boil for only one minute, then let it cool to room temperature. Note: If prepared in advance, gently heat it in the microwave before using.
Assembly and Baking of the Cake
- Line the base of the springform pan with baking paper to prevent the cake from sticking. A 16 mm Ø ring can be placed on the baking paper to ensure an even base.
- Carefully cut a disc of dough to the diameter of the pan to ensure it fits perfectly, and place it at the base of the pan, pressing lightly to adhere.
- Pour a generous and even layer of hazelnut cream over the dough, ensuring that it completely covers the surface of the dough.
- Evenly distribute the roasted peach cubes over the hazelnut cream layer, making sure to cover the entire area for uniform cooking.
- Bake at 180°C for 40-50 minutes, until the dough is golden and the filling is set. Check halfway through the baking time to ensure it is cooking evenly.
- Remove the cake from the oven and let it cool completely at room temperature to prevent it from breaking when unmolding.
- Once cooled, carefully unmold. Before serving, pour a shiny neutral glaze over it, using a spatula to spread it evenly.
Recommendations & Tricks
- Use 3 large egg yolks, lightly beaten to achieve the equivalent of 2.5 yolks.
- Note: If preparing the Breton in advance, slightly warm it in the microwave for 15-20 seconds on medium power before serving.
- Assembly and baking of the cake: Ensure all ingredients are at room temperature before starting.
- Line the base of the springform pan with parchment paper, ensuring the paper covers the edges well to prevent leakage.
- Note: If using a 16 mm Ø ring, place it on a sheet of parchment paper and trim the excess for a cleaner presentation.
- Cut a dough disc the diameter of the mold and place it at the base of the mold, pressing gently to smooth the surface.
- Pour a generous layer of hazelnut cream over the base, spreading it evenly.
- Add the roasted peach cubes on top of the cream, spreading them evenly to enhance flavor in each bite.
- Bake at 180°C for 40-50 minutes, until the surface is golden and firm to the touch.
- Let it cool completely before unmolding to ensure it maintains its shape.