|Outstanding French Language Institute for all ages in Tours~|
the heart of the Loire Valley
|Anne of Touraine Silk Scarves|
|Here we are in the famed Touraine Wine region...|
the Garden of France~
|Wine villages dot the Loire River~|
Set amid astonishing cultural riches is the university town of Tours with its elite language school. The Institut de Touraine hosts 2,500 students each year, at every level and every age—and 40% less expensive than Paris or the Côte d'Azur. The Institute arranges everything for students in the city center within walking distance from the Institute.
As Victor Hugo wrote, "In this world, which is so plainly the antechamber of another...the true division of humanity is between those who live in light and those who live in darkness. Our aim must be to diminish the number of the latter and increase the number of the former. That is why we demand education and knowledge"...
A special summer recipe by Jacques Arrayet, chef at
Mixed Fruit Shortcakes~
Breton shortcake biscuit: 500g flour, 300g caster sugar, 15g baking powder, 150g egg yolk, 15g fine salt, 375g butter, 5cl rum.
Rhubarb jam: 1kg peeled rhubarb, 400g sugar, juice of 1 lemon.
Opaline with candied olives: 120g white fondant, 80g glucose, 150g pitted Greek black olives, 150g water, 90g sugar.
Strawberry juice with basil: 200g strawberries, 300g water, 125g sugar, 5 basil leaves.
Garnish to serve: 30 ‘Mara des bois’ strawberries, 20 raspberries, mascarpone.
The day before: Make the Breton shortcake dough. In a mixer bowl, work the softened butter, sugar and salt, add the room temperature egg yolk and the rum, then add the flour little by little, make into a ball, then cover with cling film and leave in a cool place.
Cut the rhubarb into 3cm pieces, then put into a thick-bottomed saucepan, add the sugar and lemon juice, leave to combine for 2 hours then cook on a low heat until it reduces to a pulp. After cooking, drain in a sieve then leave in a cool place.
Make a syrup with the water, sugar and basil leaves. As soon as it boils, take it off the heat then add the strawberries and leave to poach for 1 hour (off the heat), pass the whole mixture through a conical strainer to catch the juice, then leave in a cool place.
Place the fondant and the glucose in a saucepan, cook at 155° then pour out onto lightly-oiled greaseproof paper on a board. Leave to cool, then break into pieces and grind into powder in a blender. Put to one side in a dry, air-tight box.
Make a syrup with sugar and water, bring to the boil, put in the olives, previously rinsed in warm water and cut into a small dice, simmer very slowly for 2½ hours (ideally on an electric hotplate on setting 2 or 3).
Roll out the biscuit dough to a 4mm thickness and cut 4 circles 10cm in diameter. Cook in an oven set at 175° until well coloured.
Drain the candied olives, and take the powder to make the opalines. On a baking tray make 7 x 4cm rectangles and bake in a 240° oven for 1 min. Take out the opalines and place them on top of the pieces of candied olives.
On a plate, place the shortcakes in the centre, put the rhubarb jam on top, place the strawberries attractively along with a quenelle of mascarpone, and then the opaline, pour the coulis around the dish and place the raspberries.
Thank you so much for stopping by~ A short video tour of the Institute: (HERE). Happy Weekend...