The pellets of Vichy bear the name of their city of origin: Vichy , in the department of Allier, in the Auvergne-Rhône-Alpes region .
The history of Vichy pellets
Jean-Pierre-Joseph d’Arcet , a Parisian chemist from the 18th-19th centuries, is the inventor of Vichy tablets. He was part of the Academy of Sciences and the Academy of Medicine . It is the first to discover the digestive power of sodium bicarbonate, the essential component of mineral waters of Vichy. Subsequently, the idea comes to transform and mix soda ash and gas escaped from Vichy waters to make baking soda.
He offers his idea to Pierre Batilliat , pharmacist of the region, who will create the first candies. These were made by farmers and Brosson brothers , to help digestion . After the patent filed in 1853, the “Compagnie fermière de Vichy” chooses an octagonal form to the pellet, to differentiate it from others on the market.
Vichy lozenges quickly become the specialty of the city and renowned throughout the country. The French appreciate their digestive benefits . These virtues are present thanks to the mineral salts (about 0.3%) coming from the mineral water of Vichy.
All you ever wanted to know about Vichy lozenges
- The pastilles are available in several flavors : mint, lemon and anise.
- A pellet weighs about 2.5g .
- They are made with salts extracted from mineral waters of Vichy .
- Vichy lozenges are also available in pharmacies .
- Since 2003, they belong to the Cadbury group and since 2010 to the Kraft Foods group (Mondelēz International) .
The millefeuille recipe with Vichy pastilles and Auvergne honey
| Ingredients for 4 persons :
– 150g of butter
– 100g of flour
– 60g of honey
– 10g of baking powder
– 4 eggs
For Vichy mousse and caramelized apples:
Start by separating the whites from the egg yolks. Mix the yolks with the honey on one side and whip the whites on the other. Then mix everything. Mix the flour and the yeast and incorporate the contents with the eggs. Spread the dough on the baking paper on the oven plate, shaped rectangle. Cook about 20 minutes.
Peel and cut the apples in 6 quarters. Heat the sugar in the pan until you get a caramel. Then return the apple quarters. Leave besides.
Preparation of the Vichy mousse: Heat the cream and Vichy pastilles to melt them. Whisk the egg yolks and sugar together to obtain a white foam. Prepare the custard, cooking in a bain-marie. Turn them while cooking. Then add the gelatin (softened with water and drained beforehand). Stir the butter into pieces. Add the whipped cream and let cool.
Preparing the sauce: Cook the sugar caramel. Stir in the cream and mix.
Cut the biscuit into several rectangles. Divide the gingham mousse over a biscuit and cover the second with the caramelized apple wedges. Then put the second biscuit on the foam of the first. Do the same thing for each millefeuille.
Decorate with a dash of caramel sauce on top, with a pastry of Vichy coated with caramel. To obtain a caramel: Melt 150g of sugar. Then pour immediately on the pellet. Let cool.