William Leymergie SEASON 2022 - 2023 12:39 p.m., December 04, 2022
Every Sunday, William Leymergie makes you discover new places all over France.
Visit of the silver mines in Sainte Marie aux Mines (Haut-Rhin)
Price: €16 / adult – half price for children
www.noel.alsace/228002218-miners-and-gnomes-in-val-dargent/
Accommodation:
The Wistub hotel “At the silver mines”
At Sainte Marie aux Mines
From €68 for two
www.hotel-wistub.com
The Petitcollin toy factory in Etain (Meuse)
Visit at 2:15 p.m. during school holidays
Price: €7 for the factory and the museum
www.petitcollin.com
Accommodation:
Hotel – restaurant “The Mermaid”
A Tin
From 55€ for 2
www.la-sirene-hotel-restaurant.com
Maintenon Castle (Eure-et-Loir)
Open Tuesday to Friday from 2 p.m. to 6.30 p.m., Saturday Sunday and public holidays from 10.30 a.m. to 6.30 p.m.
Price: €8.50 for the castle and the gardens.
Add €1.50 for the guided tour
www.chateaudemaintenon.fr Catering:
Restaurant “Aux deux M”
In Maintenon
Menu from €18 during the week
www.facebook.com/auxdeuxm
Fabrice Mignot's Culinary Stroll – Le pithiviers
Pithiviers Fondant
Ingredients :
150g ground almonds
150g sugar
150g butter
3 eggs
180g icing sugar
candied fruits (bigarreaux and angelica)
a lemon
optional: a dash of rum, rice cream or cornflour
- Preheat the oven to 180°C.
- Mix the sugar and the ground almonds, the eggs (keeping a white aside for the glaze) and add the softened butter.
- Mix everything (with the optional ingredients).
- Bake at 160°C and cook for 30 to 35 minutes.
- For the glaze: emulsify the egg white, add the icing sugar and a zest of lemon.
Spread it over the pithiviers, wait for it to harden before decorating it with candied fruit.
Laminated Pithiviers
Ingredients
• 2 fresh puff pastry (2 times 200 g)
• 125g almond powder
• 125g icing sugar
• 100g softened butter
• 2 eggs
• 2 tablespoons of rum
• 1 teaspoon of bitter almond flavoring
- Pour the almond powder into a saucepan and heat over low heat, until the powder is slightly colored.
Remove the almonds from the heat, put everything in a bowl, let cool and add the sugar
- Soften your butter.
Put the soft butter in a bowl and work it with a spatula until its texture becomes soft.
Then add the ground almonds and sugar.
After, put the eggs, rum and bitter almond extract.
Mix everything together and you should have a magnificent frangipane!
- Roll out your first puff pastry and place your freshly made almond cream evenly over it, not completely covering the edges (leave 1 to 2 cm).
Then cover everything with your second puff pastry.
Connect the edges of the two pieces of dough and brush the top with an egg yolk then criss-cross everything with a knife.
- Bake your puff pastry Pithiviers for 30 minutes in your preheated oven Th 6 (180°C).
The pastry on top should be golden brown.
- Take out of the oven, wait 15 minutes before enjoying it slightly warm
Ride aboard the Napoleon Express between Pontivy and Lambel Camors (Morbihan)
www.cfcb.bzh
Playing cabbage in Normandy
Sunday December 4 from 2 p.m. in Manneville-sur-Risle
www.jeuxtradinormandie.fr
In Danielle Moreau's column: Bernard Werber takes us to Toulouse