Recipe ideas
300g elderberries (or blueberries)
1handful minced hazelnut
20cl thick crème fraîche
Brown sugar
Honey
Preparing the recipe
Pass the berries through a vegetable grinder in order to save the juice and to remove the pips. Weigh the juice and add the same weight of brown sugar.
Cook just like jam until it becomes as thick as a coulis.
In a bowl, blend the crème fraîche with the honey. Add sugar if needed.
In the verrine, arrange layers of minced hazelnut, the coulis and the mixture made of crème fraîche so that they alternate. Serve chilled!
50cl liquid cream
75g sugar
3 gelatin sheets (to be soaked in cold water)
200g raspberry puree “Fruits Délice” (or pistachio paste LNG);
Preparing the recipe
Mix the cream and the sugar in a pan. Remove from the heat as soon as it just starts to bubble. Add the raspberry puree and stir. Add the gelatin sheets and mix.
Put into verrines and let cool.
Raspberry puree can be replaced by another puree of the taste you will please (mango, lemon, blackcurrant, strawberry, apricot, passion fruit,...)
Ingredients
1 tin of lychees
Rose petals, untreated
1 egg white
Caster sugar
The day before:
Drain the lychees. Beat the egg white until it becomes frothy. Dip the petals in the egg white and then in the sugar.
Place them on grill before putting them in a cool and dry place.
Ingredients for raspberry biscuit
125g egg white (about 4eggs)
100g icing sugar
75 raspberry puree “Fruits Délice”
125g butter
50g almond powder
50g flour
Melt the butter.
Sieve and mix the flour, icing sugar and almond powder.
Add gradually the egg white to the mixture with a hand mixer. And then the raspberry puree.
Pour the cooled butter in the mixture while blending.
Spread the dough on a baking tray covered with a baking sheet. Bake for 12 to 15mn in the oven, preheated to 210°.
Ingredients for rose cream
90g milk
70g egg yolk (about 3 eggs)
20g caster sugar
50g rose flavouring paste
Bring the milk with sugar to a boil. Remove from the heat and add the flavouring paste and then, the egg yolks one after the other. Stir until the cream gets cold and thick.
Ingredient for icing
65g egg white
75g icing sugar
50g raspberry puree FD
Beat the egg whites until firm. Add the sieved sugar, and then add the raspberry puree.
Decoration and completion
Keep 12 lychees aside. Chop the others. Add the chopped lychees to the rose cream and 150g of fresh raspberries and stir.
Cut 12 discs out in the raspberry biscuit. Stuff 6 of them with the rose and lychee cream and then cover with the 6 others.
Spread the raspberry icing. End by placing 3 raspberries, 3 lychees and some rose petals on the top.
Enjoy!
Ingredients (8 waffles)
280g flour
30g extra-thin white almond powder
60g brown sugar
1 pinch fleur de sel
12,5 cl semi-skimmed milk
25g baker’s yeast
2 eggs
200g butter
130g beaded sugar
Preparing the recipe
Mix the flour, the almond powder, the brown sugar and the fleur de sel.
Add the yeast, mixed in the milk, to the whole eggs and the room-temperature butter.
Stir carefully so that the dough becomes smooth and consistent.
Cover the dough with a cloth and let “rise” for 30mn at room temperature.
Add the beaded sugar, evenly distributed.
Reserve in the fridge for 2 hours.
Roll the dough out between 2 greaseproof paper sheets (thickness about 1cm).
Reserve in the fridge for another 30mn.
Cut out oval forms in the dough and let “rise” for 40mn.
Bake the waffles in an aluminium waffle iron until they look gold brown on the outside and creamy on the inside.
Topping suggestions: hot chocolate, almond/hazelnut praline LNG, Chantilly cream, sliced almonds, minced hazelnut, minced pistachio, grated coconut...
200g dark chocolate
100g butter + 1 knob for the moulds
4 eggs
150g brown sugar
50g flour + a little more for the moulds
1 teaspoon nuts praline LNG (pistachio, hazelnut, almond-hazelnut)according to your taste
1 pinch salt
Preparing the recipe
Preheat the oven at 180°. Melt the chocolate in micro-waves oven.
Melt the butter in micro-waves oven or a saucepan.
In a bowl, whisk the eggs and the sugar.
Add the melted butter. Whisk again.
Add the flour in its entirety and then the salt and the melted chocolate.
Pour half the mix in the buttered and floured moulds. Put a teaspoon of nuts praline in the middle of each cake and cover with the rest of the dough.
Put in the oven for 10 to 12mn.
Ready, set, eat!
Ingredients :
2 rolls of puff pastry
125g of softened butter
250g of LNG almond paste
250g of LNG praline powder
2 whole eggs + 1 egg yolk
Preparation of the recipe :
1/ Stir in the softened butter, the praline powder.
2/ Add the almond paste and 2 eggs, mix well.
3/ Drop the first puff pastry and put the preparation in the middle (witout forgetting the bean).
4/ Drop your 2nd puff pastry over the preparation.
5/ With a brush, glaze the puff pastry with an egg yolk.
6/ Put in the oven at 200°C during 25 min.
Enjoy!
Ingrédients:
3 egg whites
250g icing sugar
400g of almond powder
2 teaspoons of cinnamon powder
Préparation of the recipe :
Beat the egg whites firmly in the until they are stiff, add the icing sugar. Put 4 tablespoons aside for frosting.
Mix the almond powder and the cinnamon powder with the rest of the egg whites into a slightly sticky paste.
Between two food films spread the dough on 1cm thick. Cut with a [Star] punch, soaking in cold water at each cut.
Place the stars on the baking sheet covered with baking paper.
Place the egg white set aside on the stars [the best technique is with one’s finger]. Allow to dry for at least three hours.
Put in preheated oven at 150 degrees for 20 minutes.
3 eggs
100g caster sugar
110g flour
1 teaspoon yeast
90g butter
150g pistachio paste LNG
Preparing the recipe
Mix the butter and the sugar.
Add the flour and the yeast and stir.
Add the melted butter and then, the pistachio paste.
Put in a cool place for 45mn.
Preheat the oven at 220°.
Fill 2/3 of the madeleine trays.
Bake for 4mn at 200° and then for 7mn at 180°.
Let the madeleines cool. Then remove them from the mould.
