Makes 4 to 6 servings,
The Quince Marmelada (quince paste) :
- 2 quinces
- sugar
Do this step at least the day before.
Peel and core the quinces, then cut into small pieces and put them in a pan, cover with water and 1 tbsp sugar, cook for 20 to 30 minutes.
When done, strain (keep some of the water), mix very finely in a blender, add a bit of the water if necessary.
Weigh this cooked quince flesh (I got about 250 gr), put back in the saucepan, add the sugar (about 80% of the weight of the quince flesh, I put 150 gr sugar)...
...and cook until very thick (I would say 15 to 20 minutes, stirring all the time). The more you cook the more it darkens and then the more it will be stiff when cold.
When done, pour in a container lined with plastic film. Leave to cool down and then reserve in the fridge.
The Crème Légère :
- 25 cl milk
- 2 egg yolks
- 50 gr sugar
- 35 gr flour
- 1 tsp vanilla flavor
- 50 gr butter
- 2,5 gelatin sheets
- pinch of salt
- 20 cl cream + 20 gr sugar
The crème légère (also called Diplomate, Tutti-Frutti...) is basically a pastry cream stuck with gelatin and delicately blended with a Chantilly.
Hydrate the gelatin sheets in cold water...
Prepare the pastry cream : put the milk in a sauce pan, heat it up until it starts to boil. Meanwhile, in a large bowl, beat the yolks with the sugar, then the flour, a pinch of salt and the vanilla flavor. Pour in the hot milk, mix well...
...put it back in the saucepan and cook until it thickens (2-3 minutes). Out of the heat add the gelatin previously drained and the butter cut in pieces. Mix until homogeneous. Leave to cool down until it reaches room temperature.
Notice that in the meantime you can prepare the choux pastry (see below)...
When the pastry cream is at room temperature, whip the cream very cold in a bowl cold as well, add the sugar when it begins to form peaks, keep whipping a bit longer, then fold it delicately into the pastry cream. Ready to be used...
The Choux Pastry :
- 100 gr flour
- 165 gr water
- 2,5 to 3 eggs
- 50 gr butter
- 1 level tsp salt
- 1 tsp sugar
When it's done shape rings with the help of a pastry bag (nozzle #10 to #15 according the size you want them) on the oven tray (covered with baking paper). Put in preheated oven for 35 minutes at 170°C/ 338°F. (you can bake door lightly ajar the last 10 minutes, it can help the choux paste to dry). Leave to cool down.
The Caramelized Walnuts :
- 50 gr sugar
- 25 gr salted butter
- 50 gr cream
- lemon juice drops
- water
- walnuts
Place the sugar in a small saucepan with a bit of water and the lemon juice drops. Cook until brown (but not too much brown or else it'll be bitter).
Then add the butter, let it melt then add the cream, stir until homogeneous. Mix some of this caramel sauce with walnuts. Leave to cool down.
The Assembly :
Slice the choux pastry crowns in 2. Place a bit of the crème légère in the bottom (with a pastry bag or a spoon). Then cut in small pieces the quince paste and arrange some of those pieces on the first layer of cream (sorry I forgot to take a picture of this step). Then cover it with another layer of cream.
Decorate the tops of the choux pastry crowns with caramelized walnuts and some caramel sauce. Place it over the cream. Reserve in the fridge for at least 1 hour.
Inside...
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