With today’s fast-paced life, innovation and practicality are a must in every kitchen. Our recipes aim at inspiring every homebaker with tips and ideas that will make healthy eating easy, but also tasty and worth celebrating every day!
With today’s fast-paced life, innovation and practicality are a must in every kitchen. Our recipes aim at inspiring every homebaker with tips and ideas that will make healthy eating easy, but also tasty and worth celebrating every day!
For 25 tartlets
SWEET DOUGH:
125g butter
185g confectioner's sugar
1g salt
1g liquid vanilla from EUROVANILLE
25g Almond flour
210g flour
1g yeast
50g whole eggs
CHOCOLATE GANACHE:
400g cream
100g butter
40g glucose syrop
360g Cacao Barry 41.3% ALUNGA MILK CHOCOLATE
Mix the butter and the sugar, then add the salt, vanilla, almond powder, flour and yeast followed by the eggs.Roll out the pastry to 80 mm in diameter.Line the mould with a strip of Fiberpain. Bake at 165°C.
For the ganache, boil the cream butter and glucose syrup then when the temperature reaches 70 degrees add the Alunga Milk chocolate.
Assembly:
Spread the crystallised Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks.
For the Brookie
350g 65% dark chocolate from Cacao Barry
300g eggs
300g sugar
150g LAPED ITALIA inverted sugar 225g butter
225g flour
150g pecan nuts
For the cookie:
150g flour
150g SPANISH Almond flour
150g brown sugar
2g salt
FOR THE BROOKIE:
Melt the 65% chocolate with the butter. Beat the eggs, sugar and inverted sugar for 3 minutes at very high speed. Mix all the ingredients and then Slowly add the sifted flour and the pecan nuts.
FOR THE COOKIE:
Mix all the ingredients until you get chunky mix and keep cold.
Pour the brownie mixture into a pre buttered square pan. Sprinkle the cookie dough on top and bake in a preheated oven at 190 degrees for +/-20 minutes.
FOR THE CARAMEL TOPPING
6 tablespoons unsalted butter, melted
3/4 cup light-brown sugar
1/4 cup honey
1 1/4 cups sliced almonds, lightly toasted
FOR THE CAKE
1 1/4 cups cake flour (not self rising)
1/2 cup CACAO BARRY PURE 100% COCOA POWDER
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon EUROVANILLE pure vanilla extract
Prepare the topping: Butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.
Preheat oven to 350 degrees.
Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.
Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.
200g sugar
1/2 vanila pod, split lengthwise
6 canned BROVER MINI PEARS
150ml cream
200g 65% INAYA dark chocolate
1 litre Vanilla ice cream
100g flaked almonds, toasted, to serve
icing sugar, for dusting
Combine 1.5 litres water, the sugar and vanilla pod in a saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the pears to the simmering syrup and simmer for 15 minutes. Remove the pan from the heat and set aside for the pears to cool in the liquid.
Bring the cream to the boil in a small saucepan. Remove from the heat and stir in the chocolate until smooth. Set aside to cool a little.
Drain the pears and place in a bowl with one or two scoops of ice cream. Spoon a little chocolate sauce over the top, sprinkle with the toasted almonds and dust with icing sugar. Serve immediately.
For 4 crème brulées you will need:
5 egg yolks
50 cl liquid cream
60g pistachio paste trablit
30g powdered milk
60g sugar
1/2 gelatine sheets
Preheat your oven at 100 degrees and dip your gelatine sheets in cold water.
In a bowl mix the egg yolks, the pistachio paste and the powdered milk until you have a smooth texture.
Bring the cream and the sugar to boil. Pour a bit of the cream over the pistachio. Mix well and add the remaining cream slowly.
Bring this mixture to heat until it reaches 88 degrees.
With a hand mixer remove all the little chunks of pistachio paste.
Add you gelatine sheet and mix well.
Pour your crème brulée in small jars and put in your oven for an hour.
Let cool then refrigerate for the night. The next day sprinkle some sugar on top then with a blowtorch (chalumeau) burn all the surface of the crème brulée.
Let rest for 30minutes and then serve.
½ LITER PELLORCE APRICOT PASTEURIZED FRUIT PUREE
330G WATER
215G SUGAR
65G GLUCOSE SYRUP
1. START BY PREPARING YOUR SYRUP BY WEIGHING YOUR INGREDIENTS. POUR THE WATER IN A CASSEROLE, SPRINKLE THE SUGAR OVER ADD THE GLUCOSE AND HEAT.
2. ONCE THE WATER IS BOILING KEEP IT FOR 3 OR 4 MINUTES ON THE HEAT UNTIL THE SUGAR IS WELL DISSOLVED.
3. TURN OFF THE HEAT AND LET COOL COMPLETELY.
4.MIX THE SYRUP WITH THE APRICOT PUREE AND PUT IN YOUR ICE CREAM MACHINE UNTIL YOU GET THE DESIRED TEXTURE.
5.FREEZE.
YOU WILL NEED :
1 cup water
4 cups of our mango purée
3/4 – 1 cup sugar
Heat the sugar and water in a small pot on the stove over low heat. (Or, heat water in the microwave, then stir in sugar until thoroughly dissolved.) Once dissolved, set aside to cool. Add the simple syrup to the pureed fruit, and blend to combine.
For an ice cream maker: Pour the fruit puree into the ice cream maker and churn for about twenty minutes, or according to manufacturer’s instructions.
For no ice cream maker: Pour the fruit puree into a shallow tray or baking dish and place in the freezer. Stir the mixture every 30 minutes for at least two hours, then transfer to a freezer-safe container and keep chilled until firm.
You will need :
340ml water
Juice of ½ a lemon
180g caster sugar
500ml of our Mandarine Purée !
In a saucepan, heat 160ml of the spring water until it reaches boiling point. Remove from the heat, add the lemon juice and stir in all but 2 tablespoons of the sugar until it dissolves. Let the syrup cool for 30 minutes.
Put the mandarin puree and the remaining water and sugar into a jug and whisk them together. Add the cooled syrup and whisk briefly again until thoroughly mixed.Put the whole mixture in the ice-cream maker !
This Brioche is one of the most famous Brioche in Lyon !
Weigh 250gr of brioche dough, roll out to a thickness of 5mm.
Add 150gr of Praline chips/pieces in the centre of the dough. Fold in the 4 corners, make a quarter turn and repeat. Turn and fold in again.
Set aside for 5 to10 minutes.
Fold in the 4 corners and make into ball. Leave to prove.
Pre-heat oven to 180°C. Bake for 40 mins.
INGREDIENTS FOR 8-10 PEOPLE
7 eggs-200g soft butter-200g sugar-290g flour-30g cornflour-10g cocoa powder-1 teaspoon of mixed spices-1 sachet of yeast-3 pinches of salt-30 g rum-1 grated orange.
Beat the butter together with the sugar, the grated orange, the spices and the rum. Add one egg at a time, while continuing to whisk, then add the sieved flour along with the cornflour, yeast, salt and cocoa powder. Mix and pour the mixture into the lightly buttered mould placed on a baking tray.
With the back of a spoon, level the cake’s surface and bake at 175 degrees for 37 minutes.
Remove the cake from the oven and turn it out onto a cake rack and leave it to cool.
Decorate with royal icing.
Eggs: 4
Vanilla Extract: 5cc
Sunflower Oil: 1 cup
Baking powder: 2 teaspoons
Sugar: 1 cup
All purpose flour: 2 cups
Melted Inaya Chocolate: 400g
Chocolate Drops by Cacaco Barry: 150g
On high speed beat the eggs. Add the sugar and continue beating until the mixture starts getting white. Add the oil. Melt the chocolate in the microwave and pour it over the sugar-eggs blend.
Sift the flour and baking powder, add them to the batter. Finally drop the chocolate chips over.
Grease a nice ovenproof 26 cm mould. Pour the batter and bake it for 40 minutes at 180°C.
This recipe will make 20-25 cupcakes
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, softened
¾ cup sugar
2 eggs
1 cup milk
5 cl vanilla essence
For the frosting
150g Laped quick fondant
300g butter
Material needed
Cupcake baking cups
Piping bag and tips for decoration
Preheat the oven to 375f or 150 celsius ; line the muffin cups with papers.
Cream the butter and sugar till light and fluffy, beat in the eggs one at a time. add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla. divide evenly among pans and bake for 18 minutes. Let cool in pans.
Frosting
Mix together the Laped quick fondant with the butter. Flavor with vanilla extract.
You can also color the buttercream with the color you want.
Your favorite cake recipe
One box of cream cheese
2 or 3 teaspoons of chocolate spread
200g/300g of melted chocolate
1/2 cup of sprinkles or decorative sugar
Lollipop sticks
Baking paper
Line a baking sheet with baking paper; set aside
Crumble the cake with your hands until it looks like sand then add the cream cheese and the chocolate spread. You need to have a moist dough with no visible lumps.
Roll the dough with your hands to form small balls. insert the lollipop stick into each ball pointing upward. Place the balls on the baking paper and put them in the freezer until they are firm but not frozen. (30 minutes)
Remove the cake balls from the freezer. Dip them in the melted chocolate and directly roll them in the sprinkles or the decorative sugar you want to use.
Your Cake Pops are done !
This recipe will make 12 muffins
2 cups flour
4 tsp baking powder
1 cup Sugar
1 egg
1/4 cup oil
1 1/2 cups milk
1 tsp grated lemon rind
2 tsp lemon juice
1 1/2 cups of frozen ravifruit blueberries
Preheat oven to 200°C
Mix all ingredients together in a large bowl until just combined and moistened. Don’t over mix or the muffins will be tough and not rise evenly.
Spoon into well greased deep muffin tins. Bake for 15 – 18 minutes. Cool on a wire rack and dust with Icing Sugar to serve.
Note: Blueberries can be fresh or if using frozen, use them straight from the freezer. No need to thaw. Canned blueberries need to be well drained.
BON APPETIT !
375 ml (1 1/2 cup) almond flour
250 ml (1 cup) flour
125 ml (1/2 cup) sliced almonds
250 ml (1 cup) softened butter
500 ml (2 cups) icing sugar
Material needed
Baking paper
1. Preheat your oven at 180°C. (350°F). Cover your tray with baking paper
2. In a bowl mix the almond flour, the flour and the sliced almonds. Keep aside.
3. In your electric mixer, mix the butter and half a cup of icing sugar. Reduce the speed and add the almond flour mix.
4. Once well mixed, make small balls with the dough.
5. Bake for 15 minutes or until the biscuits have a nice golden color. Let cool for 5 minutes and roll them in the remaining 1 ½ cup of icing sugar. Let cool and roll them a second time in the sugar.
6. These biscuits can be kept up to 3 weeks in a well closed hermetic box. They can be frozen once rolled in the icing sugar.
Meringue:
4 egg whites
125g sugar
125g icing sugar
Whipped cream
50cl whipping cream
70g sugar
1 vanilla pod
10cl St James Rum
Chestnut cream:
250g chestnut purée
250g chestnut cream
2cl St James Rum
Candied chestnuts for decoration
Material Needed:
Macaron baking mat or baking paper
Piping bag
Spatula
Meringue
Preheat your oven at 130°C.
Beat the egg whites. Add progressively the sugar. Stop the beater and add the icing sugar. Mix with a spatula.
Make 4 cm diameter balls and put them on your macaron baking mat.
Bake for 15 minutes and lower the heat to 90°C. Bake for 10 additional minutes and let cool.
Chestnut cream
In a bowl, mix the chestnut purée and the chestnut cream. Add the rum and keep in the fridge.
Whipped cream
Heat ¼ of the cream with the sugar. Remove from heat. Put a vanilla pod to infuse in the cream. Let cool.
Add the vanilla infused cream to the remaining cream, add the rum. Refrigerate.
Once cooled, whip the cream with an electric mixer.
500 g of Morello Cherries
100g sugar
125g sifted flour
A pinch of salt
3 eggs
30cl Milk
Preheat your oven at 180 degrees.
Grease a 25cm pan. Mix the flour, the salt and the sugar. Beat the eggs and add them to the mixture. Add the milk. Dot the cherries on the base of the pan and pour over the batter until the cherries are covered. Place the pan in the oven for 35 minutes.
Dust your Clafoutis with icing sugar!