Mickaël Lebert, pastry chef of the famous gourmet restaurant Le Georges, in Chartres, one star in the Michelin Guide, ensures that the recipe for the pilgrim cake is respected, completely revisited by Nathalie Jallerat, the owner of the place.
The success of this dish is illustrated both by its flavors and its presentation. “It’s a travel cake, very popular with travelers,” says Christophe Vuillard, who runs the gourmet boutique of the Grand Monarque, open since December 2 in the premises of Cours Gabriel, near the eponymous hotel restaurant, which houses the Georges.
Young people from the local Mission of Chartres made aware of eco-responsible consumption
He deciphers the patterns on the top of the dessert: “The design, made with icing sugar, represents the mysterious labyrinth of Chartres Cathedral. “
“Conviviality cake”
This softness is tasted more particularly for afternoon tea, with family or friends: “We are on a cake of conviviality. “
Faced with the success of the mellow, Christophe Vuillard is even out of stock – temporary – of the metal box, decorated with the labyrinth, in which it is sold.
The pastry chef of the Grand Monarque de Chartres, in the final of the French dessert championship
Products
For a pilgrim for six to eight people:
– 1 kg of flour
– 300 g of cornstarch
– 3 kg of icing sugar
– 800 g of almond powder
– 500 g of hazelnut powder
– 50 g of baking powder
– 3 kg of egg white
– 1.3 g of rapeseed oil
– 300 g of Beauce honey
– 800 g of heavy cream
– 40 g of vanilla paste.
Cooking: one hour.
Preparation: four hours.
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