I the morning I went from Paris to Saint Malo. After a short three hours train travel I felt the sea breeze, and I knew immediately why all the french people go to the sea in august. The recipe for the tart I choose because of the blue color, and I was happy to realize it as good as in a well known deli shop in Munich. But now something about Saint Malo which is at the border between Normandie and Bretagne. The first days it was a quite cold wind, but with the sun the next days swimming in the sea was a delight. It was a pleasure just to walk around, and so I discovered the best Crepe Restaurant ever. They make savory galettes with buckwheat flour, and specially here with a japanese twist. Great! As dessert I had a crepe with matcha ice-cream, and the second time a crepe suzette yuzu. Everything so inspiring for my cooking at home. And the region is also famous for their caramel with salted butter, and of course for oysters.
One day I went to Cancale, a gorgeous little village not far away from where you can see the famous St.Michaels Mount. What I found there was the most amazing spice shop. Smelling one you feel like you have never known the essence of a spice before. Of course I had a full shopping bag after..everything again for my cooking at home. At the seafront I enjoyed a chilled glass of white wine, and then I went back to Saint Malo.
Recipe
For the dough
- 200 g flour
- 3 g salt
- 8 g baking powder
- 130 g sugar
- 150 g soft butter
- 3 egg yolks
For the cream
- 500 ml milk
- 1 tsp vanilla extract
- 120 g sugar
- 2 eggs
- 40 g flour
Blueberries
First cream the butter with the sugar, then add the egg yolks one after one , and at the end stir in the flour with salt and baking powder. Leave in the fridge for one hour. Then flatten it quite thin on a baking paper and bake for 15 min. Now take a round baking form to help giving the dough the round shape.
For the cream heat the milk with half the sugar and vanilla extract. Meanwhile stir together the eggs with the flour and remaining sugar. Pour a little of the boiling milk to the egg mixture while stirring all the time, continue like this with the remaining milk. Put everything back in the pan and bring to a boil again. Stir until the mixture is thickening. Put in the fridge.
Put a thin layer of cream onto the dough and then the blueberries very regularly.
