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Our special recipes with Pineau des Charentes

Summer is coming, here are our special Pineau des Charentes recipes, to impress your guests, with the flagship product of the region.
You can also surprise your guests with original cocktails from Charente !

Here is the list of our special Pineau des Charentes recipes

The Mouclade

Ingredients :

  • 1 kg of Bouchot mussels
  • 4 shallots
  • 1 egg yolk
  • 50 g of fresh cream
  • 1 teaspoon of curry powder
  • 2 glasses of pineau des Charentes
  • salt, pepper

After cleaning the mussels, put them in the casserole and let them open. (Off the heat, remove the empty shell from each mussel - optional).

Filter some of the juice from the mussels.

Brown 4 shallots in olive oil, then pour in the pineau, crème fraîche, curry powder and filtered mussel juice.

Reduce by one third. Pour the reduction over the mussels.

Taste and check the seasoning, add chopped parsley.

Strawberry salad

Ingredients :

  • 500 gr of strawberries
  • 1 glass of Pineau des Charentes rosé
  • 1 sachet of vanilla sugar
  • Sugar if necessary
  • 1⁄2 glass of water

Wash the strawberries, remove strawberries leaves, cut them in half and put them in a bowl.

Pour over the sugar, Pineau and water.

Mix. Put in the refrigerator and let macerate for at least one hour. Add chopped mint (optional), enjoy well chilled.

Pineau des Charentes pie

Ingredients : For 6 to 8 people

  • 300 g of shortcrust pastry in a 30 cm diameter pie tin
  • 30 cm in diameter (with high sides and removable bottom if possible)
  • 4 egg yolks
  • 100 g powdered sugar
  • 2 level tablespoons of cornstarch
  • 20 to 30 cl of Pineau des Charentes
  • 20 cl of liquid cream
  • 4 egg whites

Heat the oven to 180° (th. 6).

Place the disk of dough in the pie thin, prick the bottom with a fork, put a sheet of baking paper on top, spread the dried beans inside and cook for 10 to 15 minutes.

Meanwhile, whisk the egg yolks and sugar until the mixture whitens and swells. Mix the cornstarch with the pineau, then the cream and mix with the egg yolks.

Whisk the egg whites until stiff and add them gently to the cream.

Take the pre-cooked pastry base out of the oven, remove the beans and the baking paper, pour the pineau cream over it and put it back in the oven for 15 to 20 minutes, keeping an eye on it.

When the cream is set and golden, remove from the oven and let cool before removing from the tin and serve.

These are special Pineau recipes, taken from the book Cuisine & Pineau, so chic and simple , by Françoise BARBIN-LECREVISSE (éditions Mines de Rien)

Last of the special Pineau recipes: The Charentais negroni

Serve and enjoy, bon appétit!

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