THE THREE DRINKERS
Built on family relationships and a blend of tradition and innovation the iconic French brand along with “The Three Drinkers” hosts, Aidy Smith and Helena Nicklin, will immerse viewers in the very heart of the world-class spirit. This armchair series is packed with fun and memorable moments, helping viewers to create exactly what they see on screen, at home, while inspiring them to visit the region to see it firsthand. “The Three Drinkers in Cognac” will be available to stream on Amazon Prime soon, in 120 countries and territories and in 9 languages.
During the episode, viewers will meet those that make the House of Rémy Martin what it is today
Rémy Martin Cellar Master, Baptiste Loiseau, shares his passion for the universe of Cognac and its creation process, as the house continues to blaze new trails in its industry. Club Executive Chef, Romuald Feger, provides an inside look at how he enhances the aromatic richness of Rémy Martin cognacs through exceptional gastronomy, including his recipe for Apricot Frangipane Tart with fresh almond and lavender. And Maxime Pulci, International Brand Ambassador teaches us on how to make a Sidecar cocktail.
Apricot Frangipane Tart with fresh almond and lavender
INGREDIENTS
(8 servings)
FOR THE CRUST (lines two 26 cm tarts)
150 grams of unsalted butter
30 grams of almond powder
95 grams of icing sugar
60 grams of whole egg (1 egg)
250 grams of plain flour
2 pinches of salt
FOR THE FRANGIPANE CREAM
100 grams of unsalted butter, at room temperature
100 grams of caster sugar
2 large eggs, lightly beaten
100 grams of ground almonds
¼ teaspoon of almond extract
TO FINISH THE TART
12 apricots (not overly ripe -choose the ones with rosy cheeks!)
20 whole green almonds, peeled and halved
Fresh lavender
Icing sugar
STEP 1:
To make the frangipane cream:
Make the frangipane cream by beating the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs half by half, incorporating them into the cream after every addition. Add the ground almonds and almond extract and whisk a final time to combine. Wrap the bowl with clingfilm and chill for 45 minutes.
STEP 2
To finish the tart:
Halve the apricots and remove the stones. Cut each half in two wedges and set aside.
Spoon the chilled frangipane cream into the tart shell and spread it evenly.
Arrange the apricots on top and press them lightly to make them sink into the cream.
Set the tart on a rack in the middle of the oven and bake for about 35 to 40 minutes, or until the top looks airy, light brown and the cream is cooked through. Transfer to a rack and let cool to room temperature.
STEP 3
To plate and serve:
Finish the tart with the green almonds, the picked lavender flowers and dust with icing sugar.
You can serve and with honey ice cream and a glass of Rémy Martin Tercet.
Share your version with us 👉 Tag @remymartinus and use #TeamUpForExcellence
