Marie Gachet’s Pillow
Anne Daguin gets her inspiration from old cookbooks and manuscripts. This puffy tea pastry comes from the recipe book of Marie Gachet, whose father was Vincent van Gogh’s friend and physician. Daguin, daughter of the chef-hotelier Andre Daguin, who became an unofficial ambasaor for Gascony in the 70's, first started selling sweets and savories at Petit Duc in St. Remy de Provence. Now you'll find her selling berry jams, savory cookies, sugared almonds, crystallized flower petals, gells and nougat at La Grande Duchess, 13 Rue de Castellane near the Madeleine deom 2 to 7:30 pm every day except Sunday and Monday.
Click here to read Pride of Gascony, my story about the Daguin family, from Food Arts, March, 1998
¾ cup all-purpose flour
¾ cup mascarpone (about 6 ounces)
2 to 3 T raw brown sugar (see note)
1. In a medium bowl, stir the flour into the mascarpone. Turn the dough onto a work surface and knead just until smooth. Pat the dough into a 6-inch square and transfer to a plate; cover and refrigerate until cold, 30 minutes to an hour.
2. Preheat the oven to 450. On a lightly floured surface, roll out the dough around the rolling pin and unroll onto a large baking sheet. Sprinkle evenly with the brown sugar. Bake for 10 to 12 minutes, or until the pastry is puffed and golden brown and the sugar is caramelized in places. Cut the pastry in half crosswise, then into wedges and serve hot from the oven.
Food & Wine printed this article in March 1998