The blanc manger of Jean-François Piège

Blanc Manger

For the recent opening of his Grand Restaurant on rue d’Aguesseau, the great Jean-François Piège has specially shared with Do It Girls the divine recipe of his blanc manger dessert. Quite simply exquisite.

Vanilla sauce:

Take a sauce pan, put cream, milk and scrape the vanilla beans from pods and add it to the cream. Add half the quantity of sugar (50 gms)

Mix egg yolks and 50 gms of sugar. Add the warm cream mixture to the egg yolk and put this mixture back in the sauce pan. Cook until the mixture reaches 81 C. Pass through a sieve and cool down.

Ring of caramel

Heat sugar, glucose and water in a sauce pan till caramel stage. Put the pan on a ice water bath to stop the cooking of the caramel. Cool down on a silpat and when it is cold, make a powder by putting it in the mixer.

With a thin sieve, dredge some of the powder on a silpat, with a stencil of 6cm diameter. Bake at 180 C for few seconds to make the caramel to melt again. Then you a get a disc of caramel. Store in an air tight container.

Blanc manger:

Take a ring of 5 cm and apply butter to the ring and coat with castor sugar.

Whip egg white with salt and add the sugar slowly. Pipe out the meringue on the base of the ring and take it above making a hollow centre. Put vanilla sauce inside the hollow part. Close the top part with meringue. Bake in oven at 120 c for 4 minutes and take out the ring after 5 minutes.

Serve garnished with the caramel ring and vanilla sauce by side.



Also discover the lemon meringue pie and the apple cake of Beatriz Gonzalez.

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for 4 people

Blanc manger

Egg white fresh  150 g

Sugar 50 g

Salt 1 pinch

Vanilla Anglaise

Milk  500 ml

Cream 270 g

Vanilla pods 3 nos

Sugar 100 g

Egg yolk 200 g

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