Pastis landais is a brioche cake from southwest France studded with Agen prunes. Made with baker's yeast, whipped egg whites, baked 45 minutes at 210°C. Pitted prunes scatter through the dough. Serve warm with custard sauce.
Pastis landais serve 6 :Ingredients
In a well of flour, put the molten butter, the caster sugar, the sugar containing vanilla, the egg yolks, the rum and the salt. Add the yeast diluted well in some tepid water, and the egg whites, mix them in the dough, add prunes and let rest.
When the dough doubled its volume, fill(perform) a mould that is buttered and to cook in an oven preheated for45 minutes (Th 7). Serve with a custard.
Custard:
Boil 1/2 liter (2.1 qt) of milk and a half-stick of vanilla. In a salad bowl, beat 3 egg yolks with 125 g (4.4 oz) of caster sugar and pour the warm milk while mixing. Put back in the pan on slow fire until thickening. Do not boil.
It's a classic from the Landes region, where Agen prunes have reigned for centuries. You'll bake it mostly in autumn and winter, when dried prunes reveal their full sweet character. Pitted Agen prunes are the heart of it. Choose plump ones, not shriveled. The aged rum gives a warm note without overdoing it, just one tablespoon. Whipped egg whites bring airiness, which is why the dough doubles in volume during rest. The levure de boulanger does the heavy lifting here. For wine, think a mellow white, a Côtes de Duras or dry Jurançon. The acidity balances the prune sweetness. Hot coffee works beautifully too. Serve it warm with the custard sauce, of course, but you can also offer it alone at meal's end. It's a rich cake but not heavy.
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