Teurgoule revisited by a bistronomic chef

What if today you let yourself be tempted by the bistronomic revisitation of the teurgoule by chef Olivier Thery? Roll up your sleeves, get out the ingredients and revisit one of the emblematic desserts of Normandy with flavors from elsewhere.

Summary

• Ingredients
• The recipe revisited
• But who is chef Olivier Thery?
• Little gastronomic quiz

Autumn has been slowly setting in since the end of September. Temperatures are dropping, the air is gradually getting cooler and the sun's bright breaks are becoming increasingly rare. Since it's not always easy to keep your spirits up under a grey sky or in the rain, we invite you to experience a taste and culinary adventure directly from your stove with this new teurgoule recipe, straight out of the imagination of chef Olivier Thery.

Bring a touch of exotic freshness to our iconic teurgoule.

Easy to make, it is intended for 6 people and will bring comfort to everyone! Gourmands will have to be patient because teurgoule is a dessert that simmers for a long time and is cooked the day before to be enjoyed the next day.

Ingredients

• 1 liter of whole farm milk
• 150 g of round rice
• 50 g of semolina sugar
• 50 g brown sugar
• 250 g of raw thick cream
• 250 g of coconut milk
• 2 kaffir lime leaves (combava lemon)
• 1 cinnamon stick
• 2 cardamom seeds
• 500 g of firm-fleshed local apples
• 1 knob of semi-salted butter (50 g)
• 1 drop of Calvados

The recipe revisited

To do the night before

1. To start, pour the milk and sugar into a saucepan. While the mixture is heating (remember to stir from time to time), grab a stoneware dish, ideally a bowl, and place the rice in the bottom. As soon as the mixture starts to boil, pour it over the rice.

2. Place the bowl in the oven at 80 degrees, overnight. 

The next day

1. Open the oven, take out the bowl and let it cool.

2. In a saucepan, pour the cream and coconut milk, adding the kaffir lime leaves, cinnamon and cardamom and reduce the mixture by half. Filter the mixture using a strainer and set aside.

3. Take the bowl that has cooled down. Remove the skin that has formed on top of the rice and add the cream reduction that you have just filtered.

5. Dice the apples into small cubes. In a very hot frying pan, add the butter, brown the small apple cubes until they caramelize and flambé them with Calvados at the end of cooking.

Dressage

In a glass, place a generous spoonful of rice, topped with sautéed apples.

All you have to do is enjoy!

But who is chef Olivier Thery?

A passionate cook, Olivier Thery is the chef and owner of the bistronomic restaurant La Croisée des saveurs in Beaufour-Druval. Imaginative and creative, he concocts seasonal dishes and changes his menus every 3 days depending on what’s available.

Like many chefs, he has a love of the product and enjoys working with local producers such as the farm of a thousand streams et Desvoye Cider House to highlight local products.

If you are looking for creative and tasty cuisine, sprinkled with a little grain of rebellious madness, we invite you to eat there, twice rather than once!

Little gastronomic quiz

Have you been paying attention to the recipe? Do you think you know everything about teurgoule? Here is a gastronomic quiz that will challenge not your taste buds but your brain! No cheating, otherwise you will be deprived of dessert!

Question 1: The name teurgoule comes from the Norman term tordre la goule but why?

• In reference to the spices used, still little known to the Normans at the time
• Because of its thick consistency
• Because we can't help but enjoy it hot out of the oven.

Question 2: How long does it take to cook?

• About 2 hours
• Between 5 and 8 a.m.
• Minimum 12h

Question 3: How do you know when a teurghoul is well cooked?

• The preparation tripled in volume after cooking.
• The rice overflowed a little when it came out of the oven.
• There is a thick, dark golden crust on top of the rice

Question 4: Where can you buy the best teurghoul in the world?

• at the Bois Aulnay Farm
• Among our Breton neighbors

The answers:

Issue 1: Many curious people and historians have looked into the subject in vain! What is certain is that this delicious Norman dessert is a culinary tradition that is dear to us!

Question 2 : It takes between 5 and 8 hours, at low temperature, to allow the rice to absorb the milk and flavors.

Question 3 : The dark golden color is a guarantee of controlled cooking.

Issue 4: We have nothing against our friends the Bretons but it is the Bois Aulnay farm where the best teurghoul in the world is.