Feuille à Feuille with Prunes and Wild Fennel | by Chef Lauriane

Method

Step one: prepare the tuile gavotte

• Preheat the oven to 170°C.
• Whisk the egg whites with the icing sugar, flour, and salt until the mixture is smooth.
• In a saucepan, bring the water and butter to a gentle boil, then add the egg white mixture. Stir and cook until slightly thickened.
• Spread the batter thinly on a baking sheet. Bake until it turns a light golden brown.
• Remove from the oven and cut into strips (3 cm wide, 12 cm long). Leave to cool completely.

Step two: make the diplomat cream

• Soak the gelatin in cold water until softened.
• Heat the milk with wild fennel flowers, allowing it to infuse for five minutes. Strain the milk.
• In a separate bowl, whisk the egg yolks with the sugar and cornstarch, then slowly pour in the infused milk.
• Return the mixture to the stove and cook on low heat until thickened. Off the heat, add the butter and drained gelatin until dissolved.
• Allow to cool, then fold in the whipped cream to create a light, airy texture.

Step three: prepare the plum caramel

• In a saucepan, melt the sugar with a small amount of water until it caramelises.
• Pour in the prune juice to deglaze, stirring until combined.
• Whisk in the butter to create a smooth, glossy finish.

Step four: make the prune compote

• Quarter the plums after removing their stones.
• Place the plums in a saucepan with the sugar and lemon juice. Cook on low heat for twenty to thirty minutes, being careful not to overcook or brown the mixture.
• Allow the compote to cool before use.

Step five: create the wild fennel granola

• Mix the oats, nuts, wild fennel seeds, olive oil, honey, and puffed buckwheat.
• Spread evenly on a baking sheet and bake at 160°C for fifteen to twenty minutes until crisp and lightly golden.

Assembly

• To assemble this dessert, start with a tuile layer, followed by a spoonful of diplomat cream, then a small portion of prune compote.
• Repeat the layers as desired, finishing with a drizzle of plum caramel and a sprinkle of wild fennel granola on top.
• The result? A visually striking dessert with layers of texture and flavour, perfect for any holiday in Provence or special gathering.

Each bite invites you to discover the nuances of Provence, from the subtle sweetness of plums to the aromatic fennel. Would you make this for your next holiday feast?