The history of crème brûlée and our best addresses
A lightly crunchy caramelized surface, crème brûlée sometimes invites fantasy. Traditionally made with vanilla, Chefs are not lacking in imagination when it comes to offering multiple variations. Gault&Millau shares its history and the best addresses of the moment.
Its history lies somewhere between France and Spain, particularly in Catalonia, where traces of the famous Catalan cream can be found as early as 1324. But it seems to have been in France in the 17th century that caramelization was born. François Massialot, chef to the Duc d'Orléans, came up with the idea of heating cream by passing a hot iron over its surface, thus caramelizing the preparation and giving birth to crème brûlée. The basic ingredients are egg yolks, sugar, cream, milk, vanilla and brown sugar, then baked in a bain-marie.
Crème noisette brulée with muscovado and vinegar mâche by Cédric Perret
A contrasting crème brulée featuring hazelnut and muscovado sugar. " I wanted to combine the delicate flavors of hazelnut with the slightly licorice-like sweetness of muscovado. The vinegary mâche contrasts with the smooth, sweet cream," explains Cédric Perret, head pastry chef at Le Clair de la Plume in Grignan. A daring creation that invites discovery.
Charles Coulombeau's sweet potato crème brulée
Enhanced with spices, the sweet potato reveals more of itself, bringing creaminess and silkiness to the dish. " I wanted to offer a new experience while retaining the deliciousness of crème brulée. The sugar crust provides a textural contrast with the creaminess of the crème. The spices - cinnamon, nutmeg, ginger and vanilla - create an unexpected taste that appeals to guests. "A crème brûlée that invites you to travel to Nancy's La Maison dans le Parc.
Crunchy crème brulée with ultra-gourmand caramel by Steve Moracchini
The crème brûlée by Steve Moracchini, pastry chef at Hôtel Belles Rives, Juans-les-Pins, is a regressive celebration of tradition. Flavored with Madagascar vanilla and caramelized at the minute, it's ultra gourmet. " To add a touch of originality and play on contrasts, I added glazed parfait ingots and caramel fleur de sel. "
Crème brulée vanille de ma grand-mère by Rodolphe Regnauld
at L'Auberge du Pont, Pont-du-Château (Auvergne), " This dessert is simple, but it's also an expression of my childhood memories. I wanted to reproduce my grandmother's dessert, using free-range eggs, farmhouse cream and Tahitian vanilla. My aim with this ultra-regressive dessert, made in the family tradition, is to take the time to make it perfectly creamy. "explains Rodolphe Regnauld. An unmissable classic for afficionados of old-fashioned crème brûlée.
Crème brulée Italian-style cheesecake by Vincenzo Regine
Only the spirit of the crème brulée remains in this interpretation with international accents. " I worked with buffalo milk ricotta from my native Campania, and cheese cake-style mascarpone. To recall the caramelized sugar that traditionally covers crème brulée, I created a very crispy caramel opaline. "A unique creation to discover at Domaine des Andéols, Saint-Saturnin lès-Apt.
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Orleans vinegar
Created on the banks of the Loire, Orléans vinegar has long been known throughout France and on the tables of kings. In the 18th century, during its golden age, the city was home to several hundred artisan vinegar makers. Today, Maison Martin-Pouret is the only company to have maintained this tradition since 1797.
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