AFTERNOON FOR FAIRIES
«As little girls all women were fairies.»
I am saying this in French with the most serious facial expression and my daughter’s friends group bursts out of laughter. 12, their age.
However I am continuing: «This is the reason why we called this afternoon «Breakfast for Fairies». You can meet up some similar creatures here.»
The laughter burns my back. I am leaving.
In the creative chaos that spreads all around in a while we find some beautiful aromas on the fairy’s high parfumery. The instruments are everywhere: porcelaine mortar with rose powder, rose water bottle, a bowl with parfume- all residues left.
Apparently, the fairies found my vintage porte-monnaie with dry roses and let their imagination guide them.
The bottle with the new parfume wears a little label with the name HANA. It comes from «hana→ flower» in Japanese. And I guess there is something with the general japan-isation among the young ladies last days.
Back on time- just to assist in cutting of «the Breakfast for Fairies Tart». Pears, Roquefort, wallnuts and rose petals are waiting for us!
I used the moment to share some interesting expressions with ‘pear’ and my favourite one in French: Entre la poire et le fromage /// Between the pear and the cheese _absolutely related to my tart_
«At the end of the dinner, with the satisfaction and the comfort from the shared delicious meals, we can take the liberty to speak freely.»
This very old expression comes from the time when at the end of the dinner and just before eating the cheese, people needed to rinse their mouth and for this reason they got used to eat a pear.
«Oh My Cheeeeese! Did you rinse your mouth with a slice of pear before eating it? »
There is no one piece of Roquefort left, happy I am. My favourite Roquefort: Roquefort Le Vieux Berger
«It was very refreshing to taste the story of the pear!»
As little girls all women were fairies, fairies, fai-ries, fai-r-ieies…
For the crust:
1 1/4 cups flour – 1/2 teaspoon fine sea salt – 2 tablespoons of sugar – 7 tablespoons of butter
For the pastry cream:
11/2 cup of hazelnut drink – 3 egg yolks – 3 to 4 tablespoons agave syrup – 1 cup of roasted and finely crushed walnuts – 1 whole pear – 120g Gorgonzola cheese – 1/2 tablespoon rice flour – 1 vanilla bean – 12g agar agar
For the Assemblage :
2 pears – 1 cup of roasted walnuts without the thin skin – 100g Roquefort- rose petals
Combine the flour, sugar and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers or a pastry cutter.
Work in the egg yolk until the mixture looks like fine meal, then use a fork to stir in ice water, one tablespoon at a time, until the dough can be gathered together and pressed into ball.
Shape and flatten the dough into a smooth disc shape, wrap in plastic and refrigerate for two hours or overnight.
In a large bowl, whisk together the egg yolks and agave syrup. Add in the flour and cornstarch until smooth; set aside.
In a saucepan, heat the hazelnut drink with vanilla bean almost to boiling. Remove the vanilla bean, then slowly and gradually whisk the hazelnut drink into the egg mixture.
Strain the mixture back into the saucepan and heat to a boil, whisking or stirring constantly while the mixture thickens and reaches a boil. Continue cooking for another half minute while stirring, then remove from the heat.
Peel the pear and cut it first into tiny slices and then into micro-sized pieces. Add all to the cream together with the agar agar powder and continue stirring.
Devide in 2 equal parts. With the help of a fork make from the Gorgonzola cheese a soft cream and add it to one part; continue stirring intensively.
Lay a piece of plastic film on the surface of the pastry cream and allow it to cool completely before using.
Assemble the tart:
Roll out the pastry and fit into a tart pan, trimming the excess dough.
Spread that first part of the pastry cream (that without the gorgonzola cheese) across the bottom of the pastry shell. Then repeat with the second par.
Arrange the pear slices in a pattern over the pastry cream, place the Roquefort pieces and the walnuts. Cover with rose petals.