recette apple pie revisitée avec ratafia champenois julien chopin près d'epernay et de Reims Non classé

Reinvented apple pie & ratafia champenois Julien Chopin

A simple and tasty recipe

Ingredients

220g of flour

110g of butter

A half glass of water

A pinch of salt

5 apples (pieces)

1 whole egg

A pinch of mix 4 spices 1 glass of water

Preparation

STEP 1 :  short-stuff pastry making-process

In the robot’s bowl, with the flat whisk, poor the flour, butter, half of a glass of water and a pinch of salt.

Mix well, in order to obtain a smooth dough.

Shape a ball, and wrap the dough with cling film, and keep it for 30 minutes in the fridge.

STEP 2 : caramelised apples

Peel and dice the apples.

Cook the apples in a frying pan with 1 glass of water, sugar and a pinch of the mix 4 spices, depending of your taste.

Apples must stewing.

When apples are stewed, remove from the heat, and sear it.

STEP 3 : Assembly and baking

Take back the dough from the fridge, and lay it with your rolling pin4

Cut a  first disc a bit larger than the diameter of the pastry dish you will use to bake your short puff pastry.

Put the first disc inside the pastry dish and roll up the edge.

Pinch the pastry with a fork

Then, fill the short-puff pastry with the stewed apples.

With the leftover pastry, re-shape a ball, and lay it with the rolling-pin.

Use a railway-rolling pin in order to make the pattern. If you don’t have one, you can use a cookie cutter, otherwise, you can put another disc of short puff pastry on the stewed apples.

With a pastry brush, apply an egg wash (egg yolk + a bit of water or milk) on the whole pastry.

Bake in the oven for 35 to 45 minutes at 200°

At the end, make syrup with 50g of sugar and 50g of water. Boil it, and apply with the pastry brush on the pie. It will gives to your pie a brighter and greedier look!

The ratafia champenois pairing

grandes années meunier ratafia champenois produced by champagne Julien Chopin in Monthelon

Discover the ratafia champenois Grandes Années Meunier

The food pairing of november from Champagne Julien Chopin Non classé

November : food pairing of the month

Walnut and blue cheese tartelet

Ingredients

For the short puff pastry

  • 200 g of flout
  • ¼ teaspoon of salt
  • 100g of cold butter
  • 1 whisked egg
  • 1 teaspoon of lemon juice
  • 1-2  tablespoon of very cold water

For the garnish

  • 200gr of blue cheese
  • 2 wholes eggs
  • 120gf of Crème fraiche
  • 130gr of grated cheese like Gruyère
  • Some kernels of walnut

Preparation

STEP N°1: making process for the short puff pastry

Pour the flour and the salt in the bowl of the robot.

Dice the butter and add it in the bowl

Mix in a low speed until the mix look like breadcrumbs

Add the egg, lemon juice and cold water.

Continue to knead until you obtain uniform dough.

Shape a ball and wrap it with cling film.

Keep the pastry in the fridge for 30 minutes

At the end of the time in the fridge, flour your working plan

Cut the pastry in circles, bigger than the diameter of your tin.

Dispose the pastry in the tin, remove the leftover and pinch with a fork the underside of the pastry

 

STEP N°2 Garnish

Beat the eggs in a omelette and add the Crème fraiche and the grated Gruyère

Dispose on the underside of the pastry , the blue cheese, and add the mix of eggs/cream and gruyere

To finish, dispose any kernels of walnut on the top, and bake in the oven for 25 minutes at 180°

The Orginelles Grand Millésime 2009 cuvée to pair with

Vintage champagne from Champagne Julien Chopin in Monthelon

The wood aromas of this champagne pairs so well with the walnut and the blue cheese.

Blowed-omelet with Chaource cheese and rosé champagne Non classé

October : food pairing of the month

Blowed-omelet with Chaource

Ingredient

  • 5 eggs
  • 1 tablespoon of cottage chesse
  • Salt and pepper
  • 1 piece of Chaource

Recipe

Separate white eggs and yolks

Mix the yolks with cottages cheese, season with salt and paper

Whisk the white eggs as a peak, but not too ferm

Gently incorporate to the previous preparation

Heat the oil in a frying and, and poor the preparation

Add some dices of Chaource

When the border starts to be gold, and the top of the top of the omelet is clot, stop the cooking, and fold the omelette in two

It’s ready to savour !

The Originelles Blanc de Rosé Brut for pairing

Blanc de Rosé champagne is produce by Champagne Julien Chopin in the originelles Julien Chopin range

Les Originelles Blanc de Rosé Multimillésimé Brut

Sea-beam ceviche with champagne blanc de blanc from Julien Chopin Non classé

July: food pairing of the month

Sea-bream Ceviche

Ingredients

  • 1 whole lime
  • 4 sea-bream filet
  • A half bunch of coriander
  • 1 grenade
  • 1 red onion
  • 1 avocado

Preperation

The day before, peel the avocado, and place to the fridge

Remove the skin from the filet form the sea bream, and cut it into stripes or in cube. Seasoned and marinate it for 5 minutes in olive oil, grated lime and half of the lemon

During this time, chop the coriander, keep the seeds from the grenade, and carve the red onion

Add all the ingredients to the marinated sea-bream

Then, with a cheese grater, grate the avocado on the top of the sea-bream.

Discover the cuvée to pair with this recipe

Blanc de blancs champagne vintage from Champagne Julien Chopin

Les Originelles Blanc de Blancs Premier cru Millésimé Brut

Mai recette du mois Champagne Julien Chopin à Monthelon Sardine chermoula et champagne carte noire brute nature Non classé

May : food pairing of the month

Chermoula sardine

Ingredients

  • 1 sardine in oil can
  • 200 g of bulgur
  • 1/2 bunch of cilantro
  • 1/2 red onion
  • 1 bunch of chives
  • 1/2 bunch of parsley
  • 1 lime

Preparation

Drain the sardine in oil and keep the oil for the next steps (keep the can for the plating)

Cook the bulgur and let it cool. Be sure to drain it well.

Add the chiselled herbs, the juice of half lime and the olive oil to the bulgur.

Serve it in the sardine can.

accord mets/vin d'avril du Champagne Julien Chopin, flan vanille et ratafia champenois Non classé

April : food pairing of the month

Vanilla Flan

By Katia au Pays des Gourmands

Ingredients

For the puff pastry

– 5gr of salt
– 125gr of water
– 250gr of flour
– 25gr of melted butter
– 200gr of butter

For the Vanilla flan

– 500gr of whole milk
– 100gr of sugar
– 2  whole eggs
– 30gr of flour
– 30g of maïzena,
– 1 vanilla pod
– 50gr of butter

Preparation

STEP N°1 : Puff pastry making process

In a mixing bowl, add the salt, the water, then the flour and the melted butter.

With a spatula, mix until obtaining a dough, but be careful to malax it too much !

Shape a ball.

With a knife, incise the paste into squares, and wrap it with cling film.

Place it for 20 minutes in the fridge.

During this time, roll your rolling pin on the butter, in order to have it softer, and shape a square.

Butter must be cold, but soft.

After the 20 minutes, take back the dough from the fridge, and lay it in a rectangle shape (2 times bigger than the butter)

Display the butter on it, fold the paste in order to keep the dough inside.

Flour your working plan and lay you’re your paste on 60 cm long and 25 cm large

Fold your pastry in 3 and turn the paste ¼ turn on your right.

Lay down once again, then fold in 3

At this step, wrap the paste, and keep it in the fridge for 30 minutes.

At the end of the time of rest, lay down once again your paste, and fold it in 3, and turn your paste ¼ on your right.

Lay down once again your paste, fold it in 3.

Wrap it and keep it in the fridge for 30 minutes.

At the end of this second time of rest, lay down once again and fold it in 3.

Wrap and keep to the fridge.

At this step, you just need to wait at least 30 minutes before using the puff pastry.

After this time, ypu can lay down your puff pastry with the rolling-pin.

Put the puff pastry in a 18 cm diameter – 6 cm high circle

Make a small edge on the top of the paste.

Remove the leftover of the paste, prick the paste with a fork and keep it to the freezer, while you prepare the flan dough.

 

STEP 2 : vanilla flan making process

Whisk the eggs with half of the sugar

Split the vanilla pod in two, and grab inside to have all the beans

Heat the milk with the other half of sugar with the vanilla beans

While the milk is heating, add the wisked eggs : the flour with maïzena and mix well.

Poor the hot milk on the preparation.

Mix well and put everything back on the saucepan

When the mix is thick, add the butter.

 

STEP 3 : assembly and baking

Take back from thefreezer, the puff pastry and garnish with the vanilla flan dough.

Make an eggwash with an eggyolk and milk.

With a pastrybrush , put the eggwash on the dough and bake in the oven for about 30 min at 190°.

Cool it down before serving.

We propose this recipe with our ratafia champenois Grandes Années Chardonnay

march receipe soft boiled eggs Champagne Julien Chopin Non classé

March : food pairing of the month

Soft-boiled egg and lard asparagus

Receipe by Katia au Pays des Gourmands

Ingredients

  • fresh eggs
  • asparagus
  • thin slices of bacon
  • black salt of Hawaï

Preparation

Boil eggs during 3 minutes.

Peel the asparagus, rinse it and cook it in a pressure-cooker. The asparagus have to stay al dente.

When they are cooked, roll them with the slices of bacon and cook them in a very hot pan.

For the tasting, put some black salt on the eggs.

We propose you our Grand Millésime with this receipe

Cuvée Carte noire Brut nature du Champagne Julien Chopin Non classé

Lights on Carte Noire

A nature champagne

Carte noire

The Carte Noire champagne is a brut nature champagne. It means that we don’t add any sugar during the disgorging.

Our cuvée Carte Noire is a 100% Meunier champagne which goes wonderfully with oysters, sea food and soft fish.

Don’t hesitate to check the tasting notes.

Dégustation de vins clair pour a création des champagnes au domaine Julien Chopin Non classé

Still wines tasting

A key time

The blending process at the heart of Champagne winemaking plays on the diversity of nature, combining wines from different crus (growths), different grape varieties and different years.
By combining wines with different sensory characteristics (colours, aromas, flavours) the Champagne maker looks to create a wine that is greater than the sum of its parts – one with a carefully balanced harmony of notes in which no one note is dominant. The ultimate objective is the same today as it has always been: to create a sense of balance that is not found naturally and could not exist without human intervention.