Mignon catalana
with Pristine Hulalà Classic
Ingredients
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Sablée
- Butter g 180
- Biscuit flour (W130) g 300
- Baking powder g 45
- Eggs g 60
- Salt g 3
- Icing sugar g 120
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Catalan cream
- Pristine Hulalà Classic g 2000
- Vanilla pod 2
- Granulated sugar g 400
- Stabiliser g 8
- Rice starch g 80
- Egg yolks g 140
- Gelatin powder g 20
- Water g 100
Preparation
- Sablée
In a stand mixer with flat beater, blend the butter with the biscuit flour and yeast, and add the eggs beaten with the salt and icing sugar. When the dough is ready, leave it to rest for approximately 12 hours at 4°C. Roll out the sablée to a thickness of 3 mm, and make 4 cm disks with a pasta cutter and bake for approximately 20 minutes at 165°C. - Catalan cream
Bring Hulalà Classic to the boil with the vanilla pod, and to one side blend the sugar with the stabiliser, rice starch, egg yolk and vanilla pulp. When the vegetable cream has started to boil, strain and pour it over the other mixture, then heat and cook at a temperature of 78°C. Add the dissolved gelatin and blend with a hand blender to make a smooth, glossy cream. Then pour approximately 22 g of cream into each silicone mould. Negative blast chill. - Assembly
When the Catalan cream is cold, take it out of the mould and add the sablée disk and decorate with redcurrants.
Trivia and tips
It would appear that "crema catalana", or Catalan cream, was invented in a convent of Catalan nuns when a bishop called to visit, but it was nonetheless the result of a mistake. They had intended to make a pudding, but it turned out to be too runny. So the nuns decided to add some caramelised sugar and serve it very quickly. And this is how the dessert that is still served today was created. And its name is also connected with its history. It seems that the caramel was boiling hot, and that the bishop shouted "crema!" which means "it burns!". This is the reason why this pudding also goes by the name of "crema cremada".
