A match with IGP Charentais wines that has some oomph !
A marriage between sweet and sharp flavours suggest by the chef Florian Puglia.


Déguster un plat de crémeux au citron à accompagner d'un vin igp charentais, une recette de Florian Puglia
Paul Stefanaggi – Vins IGP Charentais

Serves six

Biscuit Joconde
125 g of icing sugar
• 35 g of flour
• 30 g of AOP Charentes-Poitou butter
• 5 eggs
• 120 g of ground almonds
• 4 egg whites
• 1 zest of lime
Lemon cream
60 g of pressed lemon juice
• 70 g of AOP Charentes-Poitou butter
• 1 zest of lemon
• 70 g of demerara sugar
• 2 eggs
1/2 sheet of gelatine
Cigarette tuile
30 g of Charentes-Poitou AOP butter
• 30 g of flour
• 30 g de sugar
• 1 zest of lemon


Biscuit Joconde

  1. Beat the eggs and add the icing sugar and the ground almonds slowly until a mousse is obtained.
  2. Whip the egg whites with a pinch of salt.
  3. Incorporate into the previous mixture, add the melted butter and lime zest.
  4. Cook at 180°C for 10 minutes in a fan oven on a plaque about 1cm thick.
  5. Arrange the biscuit at about 8cm long and 1cm wide.

Lemon cream

  1. Beat the eggs and sugar.
  2. Bring the lemon juice to boiling in a saucepan.
  3. Pour the mixture onto the beaten eggs.
  4. Cook until thickened.
  5. Away from the heat, add the butter and gelatine sheet, previously rehydrated.
  6. Place in a cold area for 2 hours.
  7. Once chilled, garnish in a piping bag with a 2cm nozzle.

Cigarette tuile

  1. Mix all the ingredients in a salad bowl until a supple paste is created
  2. Cook at 160°C in the oven for 8 minutes.
  3. Use a pastry-cutter or knife to shape the biscuit to the desired size (for the recipe 8cm x 1cm).
Glasses of white and red Charentais IGP wines

The sommelier’s pairing

Serve with a chilled, fruity white wine based on Chenin and Colombard varieties.
Colour: pale yellow with aniseed reflections.
Nose: floral, fruity notes with a point of minerality.
In the mouth: balanced in the mouth, honeyed notes (chenin) accompany the freshness of white flowers.
Suitability: this complex wine should be drunk within two years. It is an all-purpose wine that goes well with fish in sauce, apéritifs, cheeses and desserts.


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