How to serve Veuve Clicquot Demi-Sec champagne paying homage to Madame Clicquot and that passion for dessert that never goes out of style
What to combine the dove that we have prepared with traditional dough and candied pear?
One champagne full of aromas of candied tropical fruits with hints of toast and brioche like Veuve Clicquot Demi-Sec. One of the Maison's most historic and most historic Cuvées that pays homage to the taste for the 19th century dessert. 50 different crus that make it perfect to be paired with pear tarts, apricot charlotte, Suzette crêpes and … our dove. Below we explain how to do it. In the next paragraph, why serve it with champagne in a carafe!
How to make a dove with candied pear at home
The ingredients: 350 g Manitoba flour, 130 g butter, 2 eggs, 15 g fresh brewer's yeast, 90 g fresh milk, 120 g sugar, a lemon zest, an orange zest, 1 vanilla bean, 120 g of candied pear, 5 g salt
For the glaze: 30 g of egg whites, 50 g of brown sugar, 80 g of almonds plus a handful, 20 g of corn flour
Procedure: Dissolve the yeast in 30 g of warm milk and add it to 50 g of Manitoba flour. Knead and leaven the dough covered with a sheet of foil in a hot oven at 100 ° and then turned off, for an hour, until it is doubled in volume. Put another 250 g of flour in the bowl of the mixer with the leaf hook mounted, add the zest of lemon and orange, the seeds of the vanilla bean, the sugar, an egg, half the butter cut into small pieces and start to knead. Change the leaf with the hook and also add the remaining milk. Knead and then leave the dough wrapped in plastic to rise for two hours. After this time, put the dough back into the mixer, add the remaining flour, salt, butter and egg. Knead and then add the candied pear. Remove the pasta from the planetary mixer, place it on a floured surface and then divide it into two parts. Divide one of the two loaves further into two and arrange everything in a mold for doves: the larger will be the body, the two smaller, the wings. Leave to rise again for two hours, until the dough has reached the edge of the mold. Now prepare the icing. Mix the sugar with the egg whites in the mixer. Combine the 80 g of previously chopped almonds and the cornmeal, spread the glaze over the leavened dove, using a spatula. Complete by decorating with whole almonds and bake at 160 ° in a static oven for 50-55 minutes. Once out of the oven, allow the dove to dry over a grate until it has cooled down.
The combination with Veuve Clicquot Demi-Sec in the carafe
Now that we have found the perfect champagne for our dove with candied pears, you just have to serve it well cooled with a fresh Veuve Clicquot Demi-Sec, better if brought to the ideal temperature of 8 ° C. The carafe that we kept in the refrigerator for a few hours was also cold, while the dove was still in the oven. But why the carafe? The vintage spirit of this champagne is in its sweet essence given by Meunier, balanced by the structure of Pinot Noir and the freshness of Chardonnay. A sweetness loved at the time of Madame Clicquot in which it was used to pour champagne in a carafe, previously chilled, a few minutes before serving it to allow the wine to reveal the roundness of its aroma and the splendor of its golden reflections.
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