Fénétra, one of the essentials in the gastronomy of the city
Okay now you can't travel. It's okay that you miss it. But what you can do (instead of complaining) is one of the things you liked to do most when you traveled, read, try the typical dishes of your destinations. The change, for better or for worse, is that now it's your turn, in addition to eating it, cooking it. That which, We take you (virtually) to Toulouse and we (literally) put you to work preparing its most emblematic sweet, the fénétra.
Along with the famous Toulouse sausage, the cassoulet, the foie gras or the canard, la fénétra is one of the essentials in the gastronomy of the city. It's about a cake of roman origin, which began to prepare for the festival of the Fénétra, which is celebrated around the last weekend of June
It's made with a shortcrust pastry stuffed with apricot and candied lemon and topped with an almond sponge cake.
In House Pillon Y La Bonbonniere they make them canonically, as it was decades ago.
Instead, Sandyan, a pastry shop with a tea room, from the well-known cook and pastry chef Yannick Delpech, some updates are allowed. His will be, precisely, the recipe that we follow on this occasion to prepare the fénétra at home. And make you, like this, travel to the pink city.
INGREDIENTS FOR THE SHORT TREAD
- 150g of butter
- 135g sugar
- 20g egg yolk
- 1 sachet of vanilla sugar
- 270g of flour
- 1 pinch of salt
**INGREDIENTS FOR THE STUFFING **
- 250g apricot compote
- 100 g candied lemon
- 150g egg yolk
- 60g powdered sugar
- 50g of flour
- 75g almond powder
- 75g icing sugar
While we prepare all the ingredients We heat the oven to 180 °.
For the shortcrust pastry, you have to mix the softened butter well with the sugar, the vanilla sugar and the flour until forming a ball, which we let rest in a cool place while we continue with the filling.
Add the diced candied lemon to the apricot compote. Beat the egg whites until stiff, add the sugar and continue beating. Little by little, add the icing sugar, almond powder and flour, delicately, so as not to break the whipped egg whites.
Flatten the dough and place it in a mold previously greased with butter. Place the mixture of apricots and the candied lemon. We add the rigging based on egg whites flattening it to the edges with a spatula.
We bake for 30 minutes. Let cool before unmolding... And ready!