{"id":12397,"date":"2020-06-18T14:45:37","date_gmt":"2020-06-18T12:45:37","guid":{"rendered":"https:\/\/www.cognac-guillon-painturaud.fr\/?p=12397"},"modified":"2023-08-03T11:37:37","modified_gmt":"2023-08-03T09:37:37","slug":"nos-recettes-special-pineau","status":"publish","type":"post","link":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/nos-recettes-special-pineau\/","title":{"rendered":"Our special recipes with Pineau des Charentes"},"content":{"rendered":"<blockquote><p>Summer is coming, here are our special Pineau des Charentes recipes, to impress your guests, with the flagship product of the <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/notre-savoir-faire\/\">region<\/a>.<br \/>\nYou can also surprise your guests with <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/heure-cocktails\/\">original<\/a> cocktails from Charente !<\/p><\/blockquote>\n<h2>Here is the list of our special Pineau des Charentes recipes<\/h2>\n<h3>The Mouclade<\/h3>\n<h4><strong>Ingredients :<\/strong><\/h4>\n<ul>\n<li>1 kg of Bouchot mussels<\/li>\n<li>4 shallots<\/li>\n<li>1 egg yolk<\/li>\n<li>50 g of fresh cream<\/li>\n<li>1 teaspoon of curry powder<\/li>\n<li>2 glasses of pineau des Charentes<\/li>\n<li>salt, pepper<\/li>\n<\/ul>\n<p>After cleaning the mussels, put them in the casserole and let them open. (Off the heat, remove the empty shell from each mussel - optional).<\/p>\n<p>Filter some of the juice from the mussels.<\/p>\n<p>Brown 4 shallots in olive oil, then pour in the pineau, cr\u00e8me fra\u00eeche, curry powder and filtered mussel juice.<\/p>\n<p>Reduce by one third. Pour the reduction over the mussels.<\/p>\n<p>Taste and check the seasoning, add chopped parsley.<\/p>\n<h3>Strawberry salad<\/h3>\n<h4><strong>Ingredients :<\/strong><\/h4>\n<ul>\n<li>500 gr of strawberries<\/li>\n<li>1 glass of <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/product\/pineau-charentes-jeune-rose\/\">Pineau des Charentes<\/a> ros\u00e9<\/li>\n<li>1 sachet of vanilla sugar<\/li>\n<li>Sugar if necessary<\/li>\n<li>1\u20442 glass of water<\/li>\n<\/ul>\n<p>Wash the strawberries, remove strawberries leaves, cut them in half and put them in a bowl.<\/p>\n<p>Pour over the sugar, Pineau and water.<\/p>\n<p>Mix. Put in the refrigerator and let macerate for at least one hour. Add chopped mint (optional), enjoy well chilled.<\/p>\n<h3>Pineau des Charentes pie<\/h3>\n<h4><strong>Ingredients :<\/strong> For 6 to 8 people<\/h4>\n<ul>\n<li>300 g of shortcrust pastry in a 30 cm diameter pie tin<\/li>\n<li>30 cm in diameter (with high sides and removable bottom if possible)<\/li>\n<li>4 egg yolks<\/li>\n<li>100 g powdered sugar<\/li>\n<li>2 level tablespoons of cornstarch<\/li>\n<li>20 to 30 cl of Pineau des Charentes<\/li>\n<li>20 cl of liquid cream<\/li>\n<li>4 egg whites<\/li>\n<\/ul>\n<p>Heat the oven to 180\u00b0 (th. 6).<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Whisk the egg whites until stiff and add them gently to the cream.<\/p>\n<p>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.<\/p>\n<p>When the cream is set and golden, remove from the oven and let cool before removing from the tin and serve.<\/p>\n<p>These are special Pineau recipes, taken from the book <a href=\"https:\/\/www.amazon.fr\/Cuisine-Pineau-So-chic-simple\/dp\/2917848154\" target=\"_blank\" rel=\"noopener\">Cuisine &amp;\u00a0Pineau, so chic and simple<\/a> , by Fran\u00e7oise BARBIN-LECREVISSE (\u00e9ditions Mines de Rien)<\/p>\n<h3>Last of the special Pineau recipes: The Charentais negroni<\/h3>\n<ul>\n<li>4 cl of <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/pineau-charentes-jeune-blanc\/\">Pineau des Charentes<\/a> white<\/li>\n<li>An orange peel<\/li>\n<li>To be served with ice cubes and an orange peel.<\/li>\n<\/ul>\n<p>Serve and enjoy, bon app\u00e9tit!<\/p>","protected":false},"excerpt":{"rendered":"<p>L\u2019\u00e9t\u00e9 arrive, voici nos recettes sp\u00e9cial Pineau des Charentes, pour \u00e9pater vos convives, avec le produit phare de la r\u00e9gion. Vous pouvez \u00e9galement surprendre vos convives avec des cocktails originaux sp\u00e9cial Charente ! Voici la liste de nos recettes sp\u00e9cial Pineau des Charentes La Mouclade Ingr\u00e9dients : 1 kg de moules de Bouchot 4 \u00e9chalotes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":280215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"Recettes au Pineau des Charentes","_seopress_titles_desc":"Nos recettes sp\u00e9ciales Pineau des Charentes vous sont d\u00e9voil\u00e9es dans cet article. Des accords mets\/pineaux pour tous les go\u00fbts.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"recettes sp\u00e9cial Pineau","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[{"url":"","title":"","desc":"","thumbnail":"","duration":"","rating":"","view_count":"","tag":"","cat":""}],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_type":"none"}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-12397","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualite"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/posts\/12397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/comments?post=12397"}],"version-history":[{"count":0,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/posts\/12397\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/media\/280215"}],"wp:attachment":[{"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/media?parent=12397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/categories?post=12397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/tags?post=12397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}