Traditional Recipe of Piquenchâgne Bourbonnais, an Emblematic Dessert of the Bourbonnais with a Rustic and Fruity Character

General Identification

• Dish type: Dessert

• Service: Traditional restaurant / Brasserie / Catering / Collective

• Number of servings: 8

• Skill level: Intermediate

Origin and Status

• Country: France

• Region: Bourbonnais (Allier department)

• Official status: No label

• Inventor: Oral peasant tradition

• Codified recipe: Yes (modern version by the Confrérie Moulinoise du Piquenchâgne)

Official specifications (Confraternity version – summary)

• Mandatory fruits: Pears (Williams or authorized Bourbonnais varieties)

• Pastry: Butter and milk shortcrust pastry

• Prohibited: Margarine, baking powder

• Cream mixture: ≤ 20% of total volume

• Cooking method: Domestic oven or bread oven

• Presentation: Closed pie, fruits pressed into the dough

• Reference organization: Confrérie Moulinoise du Piquenchâgne

Culinary Characteristics

• Main cooking methods:

  • Traditional descending oven

  • Domestic oven (static or fan-assisted)

• Key techniques:

  • Sabler (rubbing butter into flour)

  • Fraiser (briefly kneading dough)

  • Foncer (lining the mold)

  • Poaching fruits

  • Hermetic closure of the pie

• Typical ingredients:

  • Pear (star ingredient)

  • Butter

  • Milk

  • Vanilla, rum (modern version)

• Technical note: Drain poached fruits carefully to prevent pastry from becoming soggy.

Necessary Tools and Professional Vocabulary

• Mixing bowl (cul-de-poule)

• Rolling pin

• Paring knife

• Peeler

• 24 cm diameter mold or ring

• Perforated baking tray

• Pastry brush

• Cooling rack

Quantities and Yield

• Professional quantities: g, kg

• Yield: 8 dessert portions

• Scaling: Multiply or divide each ingredient by (number of servings ÷ 8)

• Allowed variants: Apples or quinces (older version, outside the confraternity)

Timing

• Preparation: 30 min

• Cooking: 45–55 min

• Rest:

  • 30 min (shortcrust pastry)

  • 1 h (traditional leavened dough)

Preparation Steps

1. Mise en place

• Clean and organize the workstation

• Weigh all ingredients

• Prepare utensils

• Preheat oven to 170–180 °C (modern version)

2. Cutting and Preliminary Preparations

• Shortcrust pastry:

  • Rub flour and butter together

  • Add milk and salt

  • Briefly knead

  • Rest 30 min in the fridge

• Fruits:

  • Peel, core, and cut into even quarters

3. Cooking

• Poaching (modern version):

  • Poach pears 5–10 min in light syrup

  • Drain and cool

• Final baking:

  • Oven at 170–180 °C

  • 45–55 min until golden brown

4. Finishing and Plating

• Line the mold

• Fill with fruits

• Pour cream mixture around the fruits

• Press fruits into the dough (piquer en châgne)

• Close the pie and glaze

• Let rest 20 min before serving

Specific Methods

• Storage: 48 h refrigerated in a closed container

• Cold chain:

  • Rapid cooling if storing

  • Gentle reheating

• Core temperature: ≥ 85 °C

• Hygiene:

  • Fruits washed and peeled

  • Clean workstation, dedicated cutting board

Organization and Points of Attention

• Sensitive points:

  • Overly juicy fruits

  • Soggy pastry

• Common mistakes:

  • Excess cream mixture

  • Improper closure of pie

• Chef’s tip: Add a small knob of butter to the filling to promote caramelization

Plating and Presentation

• Style: Rustic to bistronomic

• Presentation:

  • Portions

  • On a plate

  • In individual molds (modern versions)

• Traditional garnishes:

  • Fruits alone (traditional)

  • Thick crème fraîche or vanilla ice cream (modern)

Beverage Pairing

• Wines:

  • Coteaux du Layon

  • Bonnezeaux

  • Monbazillac

  • Gewurztraminer Vendanges Tardives

  • Serving temperature: 8–10 °C

• Non-alcoholic:

  • Pear juice

  • Vanilla black tea

  • Floral infusions

Nutritional Values (per serving)

• Energy: 310 kcal

• Fat: 12 g

• Carbohydrates: 45 g

• Protein: 4 g

• Fiber: 5 g

Allergens

• Gluten

• Lactose

• Eggs (depending on enriched version)