For this new pairing between gastronomy and cooperage, we’re not talking about barrels but rather staves—specifically, Oenosylva staves, 18 mm thickness and convection toasting: the Stave 18.
And since change never comes alone, this time I’ve chosen a dessert: a Finger Pear and Tonka. The parallel is simple: the precision of pastry-making on one hand, and the precision of convection toasting on the other. In fact, the oven used to toast the staves is nothing less than a large-format convection oven!
This dessert brings together multiple techniques and cooking methods. The base is a shortbread biscuit (baked in a convection oven, of course!), topped with a mascarpone cream infused with tonka bean. The warmth of the tonka evokes for many that comforting, slightly sweet aroma of staves fresh out of the oven. The pastry-like scents that fill our workshops remain a vivid memory for the clients who visit our site.
To complete the Finger, we delicately place pear pearls poached in a vanilla and orange blossom syrup on top of the cream. The final touch: a hint of pear confit and a few dabs of salted butter caramel.
This pairing between dessert and Oenosylva staves showcases expertise and precision. The work of the Oenosylva teams is as meticulous as that of a top pastry brigade!
Expertise and precision—two essential ingredients for success, whether in the kitchen or at Oenosylva. Since pairing wine with dessert is always a bit tricky, I’ve decided to think outside the box by suggesting a Cabernet Franc from the Loire Valley, in the Bourgueil appellation. Its fruit and smooth tannins will pair perfectly with this pear dessert!
Photography: Pierre Guillot
