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Recipe for :

Pea Pomponette

Chef Daniel BouludThis recipe has been reproduced with the kind permission of Chef Daniel Boulud. Born in France, he was raised on his family's farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother's inspiring home cooking . . . if you want to know more have a look at his biography page <click here>

To visit the web site of Daniel Boulud <click here>

This particular recipes comes from DB Bistro Moderne and Chef Daniel Boulud: Cooking in New York City

This particular recipes comes from The Food & Wine Magazine Classic at Aspen, June 2003


For the Pâte Brisée:
1 cup plus 3 tablespoons all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
Pinch of salt
1 large egg, lightly beaten

For the Pea Filling:
1/2 pound assorted fresh peas and beans, such as English peas, fava beans, sugar snap peas or snow peas
2 tablespoons heavy cream
1 large egg
1 large egg yolk
Salt and freshly ground pepper
1 ounce Parmesan cheese
8 chives, chopped


For the Pâte Brisée:

  • Put the flour, butter, and salt in a food processor and pulse until crumbly. Add the egg and pulse just until moist curds forms - don’t overprocess. Turn the dough out onto a work surface and knead it once or twice to pull it together. Flatten it into a disk, wrap in plastic wrap and refrigerate for at least 1 hour. (Wrapped airtight, the dough can be kept refrigerated for up to 2 days or frozen for up to a month.)
  • Butter and flour thirty 1 1/2-inch-round tartlet molds (if available use nonstick molds); set aside. On a clean lightly floured work surface, roll one disc of dough out to 1/8-inch thickness. Using a 2-inch round cutter, cut out 30 circles of dough. Press the dough into the bottom and against the sides of the molds. Using a small paring knife, trim away any excess dough. Place the molds on a baking sheet and refrigerate the tartlet shells for 30 minutes.
  • Center a rack in the oven and preheat the oven to 350°F.
  • Cut out thirty 2-inch rounds of parchment paper. Place the rounds inside each mold and fill with dried beans or pie weights. Bake for 10 to 12 minutes, rotating the pan halfway through the baking process. Do not allow the dough to color. Place on a wire rack, cool completely, and remove the beans or weights and parchment paper. Repeat the process with the remaining dough.

For the Pea Filling:

  • Shell the English peas and or fava beans if using. Thinly slice the sugar snap peas and or snow peas if using.
  • Center a rack in the oven and preheat the oven to 350°F.
  • Bring a medium pot of salted water to the boil. Cook the sugar snap peas and snow peas for 3 minutes. Add the English peas and cook for another 3 minutes. Put the fava beans in a strainer or colander and lower into the boiling water; cook for 2 minutes. Lift out the strainer; drain the remaining peas. Cool all the beans and peas under cold running water and drain again. Remove the skins of the fava beans.
  • Put the peas, fava beans and heavy cream in a blender and purée until smooth, using a rubber spatula to scrape down the sides as needed. Add the egg and yolk and mix until combined. Season with salt and pepper. Transfer to a 2-cup liquid measure or other vessel with a pour spout.
  • Using a vegetable peeler, shave the Parmesan into small strips and set aside.
  • Place the pre-baked tartlet shells on a parchment-lined baking sheet. Fill the tartlet shells with the pea filling. Bake until custard is just set, 6 to 8 minutes. Cool slightly on a wire rack. Sprinkle with the chopped chives and top with a piece of shaved Parmesan. Can also be garnished with oven-dried ham or sautéed Hon Shimeji or morel mushrooms. Serve warm.

Makes 60 hors d'oeuvres

Bon appetit . . . . .

Daniel Boulud
To visit his web site <click here>