Chocolate Sablé

Used products: Chocolate Sablé

Preparation: Chocolate Sablé

Cream together butter and icing sugar, and add salt and eggs.
Add flour, cocoa powder and almond powder. Mix into a paste.
Leave to rest for an hour and roll out.
Bake at 180°C for 12 minutes.

Walnut Dacquoise

Used products: Walnut Dacquoise

  • 225 g
    egg white
  • 60 g
  • 70 g
    icing sugar
  • 150 zest
    fine orange zest
  • 45 g
    all-purpose flour
  • 170 g
    walnut flour

Preparation: Walnut Dacquoise

Safe for sugar, mix together all dry ingredients.
Whip together egg whites and sugar, and combine with dry ingredients.
Bake at 180°C for 15 minutes.

Kumquat Compote

Used products: Kumquat Compote

  • 100 g
  • 8 g
  • 30 g
  • 10 g
    invert sugar
  • 1 g
    corn starch
  • 80 g
    Fruit'Purée Kumquat Capfruit

Preparation: Kumquat Compote

Cook together all ingredients for 3 minutes

Walnut and Chocolate Crémeux

Used products: Walnut and Chocolate Crémeux

Preparation: Walnut and Chocolate Crémeux

Mix together and heat cream, milk, sugar and walnut paste.
Add egg yolks.
Pour half of mixture over chocolate and gelatine, and emulsify.
Add other half of mixture and blend well.
Pour into a tray and leave to coo

Mandarin Chocolate

Used products: Mandarin Chocolate

Preparation: Mandarin Chocolate

Mix together and heat cream and Fruit'Purée Kumquat Capfruit.
Mix melted chocolate and eggs, and emulsify.
Mix together previous mixtures and pipe into chocolate tart.
Bake at 150°C for 8 minutes.

Chocolate Puff

Used products: Chocolate Puff

Preparation: Chocolate Puff

Boil together butter, water and sugar in large saucepan.
Add flour and salt.
Beat into smooth paste.
Beat eggs in gradually and pipe into silicone mould.
Bake at 180°C for 12 minutes.