Gimblette: A traditional cake with anise and citron flavors

Directions

1. Prepare all the ingredients: in a large bowl, mix the flour, yeast, anise, finely chopped clementine, and salt. ≈ 4 min
2. Soften the butter without melting it. ⏱ ≈ 7 min
3. Take the cream out of the refrigerator. ⏱ ≈ 2 hr
4. In a stand mixer, beat the eggs with the powdered sugar (for about 7-8 minutes on a low speed). ⏱ 8 min
5. The device should be light and airy. ≈ 3 min
6. Add half of the flour mixture to the spatula, then add the butter, cream, and pastis. ≈ 4 min
7. Finally, knead by hand to bring the mixture together, forming a ball. ≈ 10 min
8. On the work surface, without flour, flatten the dough to a uniform thickness of 1.5 cm. ≈ 3 min
9. Use a cookie cutter to cut out discs that are 6 to 7 cm in diameter. ≈ 8 min
10. Using the small cookie cutter, cut out the inside into 4 cm diameter discs. ≈ 3 min
11. Preheat the oven to 180 °C (350 °F) with a fan. ⏱ ≈ 10 min
12. I haven’t been able to put anything in the oven yet. ⏱ ≈ 35 min
13. Heat some water in a large pot. ⏱ ≈ 10 min
14. When the water starts to simmer, turn off the heat, and gently poach the quenelles by placing them carefully in the water (the quenelles should maintain their round shape). ⏱ ≈ 10 min
15. We typically manage to get about 4 at a time. ⏱ ≈ 10 min
16. When they surface with a skimmer, it’s important to quickly remove them (approximately 1 minute), making sure they don’t get stuck to the bottom of the pot. ⏱ 1 min
17. Place them on a torch. ≈ 3 min
18. Lightly grease a sheet of parchment paper, place it on a griddle, and then arrange the crowns on top. ≈ 3 min
19. Bake for 20 to 22 minutes, or until golden brown. ⏱ 22 min
20. The gourds will swell and become golden. ⏱ ≈ 7 min
21. Optional: After baking, brush with egg white, then roll in granulated sugar. ⏱ ≈ 35 min
22. This gives them a nice, appealing texture on the surface. ≈ 3 min