Bouchon de Bordeaux
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Get ready to be transported to the heart of Bordeaux with a truly unique and sophisticated delicacy - the Bouchon De Bordeaux. This exquisite treat is a perfect fusion of macerated grapes infused with the finest Bordeaux grape brandy, and a delectable almond paste enveloping a delicate pastry cigarette cookie. Originally crafted in 1976 by the talented Chef Jacques Pouquet, this elegant confection has stood the test of time and continues to captivate the palates of connoisseurs around the world. Having had the honor of working closely with Chef Jacques Pouquet in the 90s, I can attest to the artistry and precision that goes into creating the perfect Bouchon De Bordeaux. The rich flavors of the macerated grapes, the subtle hint of the grape brandy, and the nutty undertones of the almond paste come together to create a symphony of taste that is both luxurious and comforting.
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A sophisticated delicacy
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Langue De Chat
- Make one langue de chat recipe and turned into ≈6 doz cylinders. Process some leftover cookies into breadcrumbs for bouchon's last touch up.
Almond Filling
- This step can be done days or even weeks in advance, allowing the flavors to intensify and meld together over time. Meanwhile, lightly toast blanched almonds in a preheated fan oven at 330ºF/160ºC for approximately 6 minutes until they are fragrant and golden brown. Once toasted, allow the almonds to cool before processing them in a food processor. While the almonds are being processed, it's time to prepare the syrup that will bind the ingredients together. Cook together the sugar, water, and glucose to precisely 240ºF/116ºC. Incorporate the hot syrup into the almond meal in a stand mixer fitted with the paddle attachment on low speed for about 5 minutes. As the mixture cools and thickens, it's time to introduce the trimoline, dark rum, and vanilla. Finally, the star of the show, add the macerated raisins soaked in cognac.
Bouchon
- Use almond filling lukewarm still when piping cookies. Seal bouchons ends with the langue de chat breadcrumbs.
Storage
- Bouchons de Bordeaux can be wrapped in clear candy wrapper. Store in sealed containers in the refrigerator for up to 2 weeks or keep frozen for up to 3 months.
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