Home > Recipes > Pastry > Small cakes and verrines > Saveurs du Sud
Saveurs du Sud
New
Ingredients:
- Milk chocolate couverture Gianduja plaisir Lenôtre
- Pure Nut Pastes
- Mycryo® Cocoa Butter
- Milk origin couverture Papouasie
- Marie-José Snobinettes
Recipe for one plate of Marie José
Gianduja Biscuit
| Preparation | Ingredients |
| Smooth | 50 g butter
30 g sugar 20 g egg 40 g egg yolk 50 g melted Gianduja Plaisir Lenôtre 10 g Pure Nut paste |
| Add | 75 g egg yolk
45 g sugar |
| Whisk | 35 g white TPT
35 g flour |
Spread out and cook at 210°C, 6 minutes.
Rosemary sugar
| Preparation | Ingredients |
| Mix
|
100 g sugar
50 g fresh rosemary |
Tatin style rosemary candied apricot
Place apricot halves on Silpat, spread rosemary sugar and Mycryo® butter, caramelized at 160°C in the oven with open vents. Allow to cool.
Chocolate Banana Mousse
| Preparation | Ingredients |
| Dry | 40 g honey
280 g banana puree |
| Cover with a cling film, keep. | |
| Boil | 120 g cream |
| Pour over | 150 g Milk Chocolate
couverture Origine Papouasie 15 g Mycryo® butter |
| Add dried banana puree. | |
| Add | 350 g soft whipped cream |