DUO OF CHOUX BUNS

Home / Recipes / Sweet recipes / Duo of choux buns

For the All Saints’ Day holidays, make two recipes of choux buns at home:
a choux buns with white nougat and another with black nougat!

A recipe in collaboration with CUISINE MOI UN MOUTON

Preparation
40 minutes

Cooking time
40 minutes

Quantity
for around thirty choux buns

INGREDIENTS

FOR THE CHOUX BNS

For the choux dough

  • 45g butter
  • 55g flour
  • 50ml water
  • 50ml milk
  • 2 egges
  • 1 pinch salt
  • 1 pinch sugar

For the craquelin

  • 40g semi-salted butter
  • 50g flour
  • 50g brown sugar

 

FOR THE WHIPPED GANACHE AND TOPPING

Choux chocolat blanc/nougat noir

  • 150g white chocolate
  • 150ml full-fat single cream
  • 10g butter
  • 2 tbsp black nougat cream
  • black almond paste

White chocolate

  • 150g praline
  • 150ml full-fate single cream
  • 10g butter
  • 2 tbsp  white nougat cream
  • white almond paste
Preparing the ganache (the day before)

Pour the chocolate (or praline) and liquid cream into a heat-resistant bowl. Place in th heat over a caucepan filles with water. Melt the chocolate (or praline) in a bain-marie, mixing occasionally.

When the chocolate has melted, mix it with a whisk. Remve from the heat, add the butter in pieces and mix again.

Pour the ganache into a hollow dish, cover with plastic wrap and place it in the fridge at least 3-4 hours.

The next day

When the ganache is fully cooled, place it in a mixing bowl (or in your food processor’s bowl). Whisk at high speed. The ganache will become frothy and whip like a cream. The ganache is ready, and you can fill the choux buns.

For the craquelin

Put all the ingredients info a mixing bowl. Using your hands, knead the dough into a ball. Roll out the dough thinly (0.08 inch) between two sheets of parchment paper. Pre-cut 1/2 inch smaller at most than the size of your choux buns. Store in the freezer whilst prepraring the choux dough.

For the choux dough

Preheat the oven to 475°F. Pour the milk, water, butter cut into pieces, salt and siggar into a saucepan. Bring to a boil. Meanwhile, beat your 2 eggs energetically and slip them equally into 2 bowls. Remove from the heat, add all of the flour and mit to obtain a smooth dough. Place the saucepan back on a low heat.

Wait until the dough becomes dry. Transfer the dough into a mixing bowl and cool it, constantly mixing it using a whisk until it reaches 113°F. Add half pf the beaten eggs (1) and mix until you obtain a smooth mixture. Repeat with the other half of the beaten eggs.

Assembling

Put the dough in a piping bag, with a round tip. Form your choux buns on a baking tray covered with parchment paper. Remove the craquelin from the freezer and take out the pre-cut circles, placing them on each future choux buns.

Place in the oven and black for 10 minytes exactly. After 10 minues, switch the oven back on a and bake the choux buns at 320°F for approximalely 30 minutes.

Leaves the choux buns to cool completely. Fill them with ganache (that you will have whipped beforehand), and then with nougat cream using a pipping bag. Cut our circles of almond paste and place them on each choux bun.

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October 29, 2018
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CALISSON BUNDT CAKE

Home / Recipes / Sweet recipes / Calisson bundt cake

Spring is here so let’s put some colour on our plates.
The culinary blogger “Afternoon Tea” brings us a little sweet cake, perfect for all your gourmet breaks: a calisson cream bundt cake.

A recipe in collaboration with AFTERNOON TEA

Preparation
10 minutes

Cooking time
40 minutes

Quantity
about twelve bundt cakes

INGREDIENTS

  • 1 jar calisson cream
  • 3 eggs
  • 150 g sugar
  • 160 g flour
  • 1/3 sachet of baking powder
  • 140 g butter
  • 1 sachet vanilla sugar
  • 2 tbsp dark rum

For the icing

  • 200 g icing sugar
  • 1 egg white
  • 1/2 lemon (juice)
  • food colouring
DIRECTIONS
 .

Preheat your oven to 180°.

In your blender, beat the eggs and sugar.

Incorporate the flour and the baking powder, the melted butter and the rum. Pour into 4 moulds (or 1 large one) and bake in the oven for 40 minutes.

Turn out your Bundt cakes and make the icing. To do this, mix the egg white and icing sugar vigorously with a spatula.

The egg and sugar cream should be white. Add the food colouring with the tip of a knife. Add the juice and continue to beat fast for 10 seconds. Pour over your cakes.

When the icing is dry, place a teaspoon of calisson cream in the hole in the middle of the Bundt cake.

For an even more appetizing cake, add a little whipped cream and decorate!

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October 25, 2018
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CALISSON TIRAMISU

Home / Recipes / Sweet recipes / Calisson tiramisu

Tempted by a new version of tiramisu?
The culinary blogger “Helcuisine” reveals her appetizing and original recipe: calisson tiramisu.

A recipe in collaboration with HELCUISINE

Preparation
30 minutes

Standing time
2 hours

Quantity
6 people

INGREDIENTS

 

  • 120 g calisson cream
  • 50 g sugar
  • 3 eggs
  • 1 sachet vanilla sugar
  • 250 g mascarpone
  • petit-beurre biscuits
DIRECTIONS
 .

Separate the egg whites from the yolks.
Mix the yolks with the sugar and vanilla sugar and add the mascarpone and the calisson cream.
Whisk the egg whites until stiff and fold delicately into egg yolk mixture with a spatula.

Assembling: put crumbled pieces of one petit butter biscuit into a ramekin then a layer of cream, another petit butter and another layer of cream.

Place in fridge for at least 2 hours

 

WHAT YOU NEED

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October 25, 2018
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CALISSON ICE CREAM

Home / Recipes / Sweet recipes / Calisson ice cream

Summer is here and the culinary blogger “Turbigo gourmandises”
brings you a Provencal ice cream: homemade calisson ice cream.

A recipe from TURBIGO GOURMANDISES

Preparation
30minutes

Standing time
one night

Quantity
4 people

INGREDIENTS

 

DIRECTIONS
 .

The day before, stir the calisson cream, orange flower water and condensed milk together and place in fridge.
Cut the 3 calissons into little pieces.

Put the cream prepared the day before and the pieces of calisson into an ice cream maker.

Churn until the ice cream has set.
You can eat the ice cream straight away or keep in the freezer.

 

WHAT YOU NEED

 

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October 25, 2018
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TROPEZIENNE PIE WITH CALISSON

Home / Recipes / Sweet recipes / Tropezienne pie whith calisson

Do you, do you Saint … Provence !!
And today we bring you an appetizing Provencal version of the famous tarte tropézienne.

A recipe in collaboration with AFTERNOON TEA

Preparation
50 minutes

Cooking time
30 minutes

Quantity
around fifteen small tarts

INGREDIENTS
.

For the brioche
• 1 brioche dough
• 2 tablespoon pearl sugar
• 1 egg yolk

For the cream
• 1 brioche dough
• 300g custard
• 150g calisson cream
• 20cl single cream (35% fat)

For the custard
• 1 egg
• 1 egg yolk
• 1/2 litre milk
• 60g sugar
• 1/2 vanilla pod
• 45g corn flour

DIRECTIONS
 .

For the brioche & the cream

Knead the brioche dough a little and shape a 22 cm circle on a baking sheet lined with baking parchment. Leave it to rise for 1 hour at room temperature.

While it is rising, whip the cream until stiff. In a bowl, mix the custard with the calisson cream. Incorporate the whipped cream delicately. Put aside in a cool place.

Preheat your oven to 180°C.
Glaze the brioche with egg (lightly beaten with a little water and a pinch of salt). Sprinkle pearl sugar over the top and bake in oven for 30 minutes (if the brioche colours too fast, cover it with aluminium foil).

Leave the brioche to cool. Cut it in half and put your cream in the middle.
Eat straight away!

For the custard
Boil  3/4 of the milk with the vanilla pod split in two and the seeds scraped out with a knife.

In a saucepan, mix the sugar with the corn flour. Add the eggs and the rest of the milk. Stir well.
When the milk starts to boil, pour over the egg mixture, stirring all the time. Pour back into the saucepan and beat the mixture over medium heat until it thickens. Pour into a container and cover immediately with cling wrap. Put in fridge.

This will give you a little more than the quantity needed for your Tropézienne.
Make lovely small sized easy to eat tarts by shaping the brioches to the size of a large profiterole. Bake in oven for 10 minutes instead of 30 minutes and assemble in the same way.

WHAT YOU NEED

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October 25, 2018
In

WHITE NOUGAT MOUSSE

Home / Recipes / Sweet recipes / White nougat mousse

Tempted by a completely white recipe?
On this beautiful summer’s day, discover white chocolate & Provencal white nougat from mousse.

A recipe by Sandrine Dubois

Preparation
15 minutes

Standing time
4 hours

Quantity
4 people

INGREDIENTS

DIRECTIONS
.

Melt the white chocolate in a bain-marie. Add the nougat cream and mix well.

Add 2 tablespoon of egg whites beaten until stiff and a tbsp of fresh cream, mix well. Pour the mixture over the remaining egg whites and mix together delicately.

Place in the fridge for at least 4 hours before eating.

Suggestions: with a mint leaf, raspberry calissons, raspberry coulis or spring flowers

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October 25, 2018
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PEACH & CALISSON PIE

Home / Recipes / Sweet recipes / Peach & Calisson pie

Let’s make the most of the last summer days and get our fill of vitamins and summer fruit.
Today, it’s our sunny pie with peaches and calisson.

A recipe by LES PÉPITES DE NOISETTES

Preparation
10 minutes

Cooking time
30 minutes

Quantity
8 people

INGREDIENTS

  • 2 puff pastries
  • 3 tablespoons peach jam
  • 8 calissons
  • 3 tablespoons cane sugar syrup
  • 1 egg yolk
DIRECTIONS
.

Preheat the oven to 180°C.

Roll out the first puff pastry on a baking sheet lined with baking parchment. Spread peach jam over it, leaving a 2 cm rim. Crumble the calissons over the jam. Cover with the 2nd pastry and seal the edges well. Brush egg yolk diluted in a little water over the top.

Take a bowl and place it in the middle of your pie. Press down lightly to make a round shape. Cut 16 strips from the edge to the central circle. Twist each strip twice and bake in the oven for 25 minutes.

Brush with cane sugar syrup and put back in the oven for 5 minutes for a nicely glazed effect.

Eat warm or cold.

The chef’s tip

For a perfect glaze and a pretty flaky effect, put the raw finished pie in the fridge for 15 minutes and glaze it a second time before putting it in the oven. What goes best with this pie? A scoop of yoghurt ice cream or plain cottage cheese. Replace the peach jam with apricot jam for a variation on this theme.

WHAT YOU NEED

rectangle-boxes-calissons-daix
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October 25, 2018
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DARK NOUGAT BRIOCHE

Home / Recipes / Sweet recipes / Dark nougat brioche

Teatime!! There’s nothing better than a good childhood memory:
a homemade, soft and melting brioche, with a heart of runny black nougat.

A recipe by LES PÉPITES DE NOISETTES

Preparation
30 minutes

Cooking time
20 minutes

Quantity
8 people

INGREDIENTS

  • 1 jar dark nougat cream
  • 500g flour
  • 60g sugar
  • 10g salt
  • 20g baker’s yeast
  • 6 eggs
  • 250g softened butter
  • 1 lemon
  • 1 extra egg for the glazing
DIRECTIONS
.

Pour the salt into a blender, cover with the flour, add the sugar, eggs and the yeast in a little warm water. Mix on speed 1 for 3 minutes. Accelerate to speed 2 until your mixture is nice and smooth (about 10 to 15 minutes). Incorporate the softened butter and the lemon zests and knead until the dough comes away from the sides of the bowl.

Place in a dry place at room temperature, cover with a cloth and let the dough double in size (1 to 1½ hours).

Knead the dough lightly to get rid of air pockets and shape half the dough into little round balls. Put a generous teaspoon of black nougat cream in the middle of each ball and seal the edges together well.

If you want the lovely “mushroom” effect you can see in the photo, put the little brioches in small ramekins and leave for one hour at room temperature.

5 minutes before they have stopped growing, preheat the oven to 180°C. Glaze with egg and bake in the oven for 20 minutes (adapt cooking time according to the size of the balls).

Leave to cool and enjoy!

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October 25, 2018
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CHESTNUT CREAM MADELEINES

Home / Recipes / Sweet recipes / Chestnut cream madeleines

A well-earned teatime break …
The culinary blogger “Aime mange” reveals her appetizing recipe of melting madeleines with crème de marrons.

 A recipe by AIME MANGE

Preparation
30 minutes

Cooking time
12 minutes

Quantity
about fifteen madeleines

INGREDIENTS

  • 75 g butter
  • 1 egg
  • 65 g sugar
  • 65 g flour with 1 sachet of baking powder incorporated
  • 1 large pinch vanilla powder
  • 1 jar chestnuts cream
DIRECTIONS
 .

Melt the butter and leave a few minutes until lukewarm.

Beat the egg for 30 seconds, add the sugar and beat a further 30 seconds, then add the cooled butter and beat 30 seconds more.

Add the flour gradually beating all the time until the mixture is smooth.
Add the powdered vanilla.
Place in the fridge for 30 to 45 minutes.

Preheat the oven to 230°C.

Butter the madeleine moulds, if necessary.
Take the mixture out of the fridge and spread half a teaspoon of the paste in the moulds.
Add a tablespoon of crème de marrons in the middle, cover with a teaspoon of mixture, sealing well to make sure the mixture cannot run.
Bake in oven for 4 minutes at 230°C, lower to190°C for 5 to 7 minutes.

Let the madeleines cool completely before turning out.

WHAT YOU NEED

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October 25, 2018
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CALISSON CREAM CHRISTMAS CANAPES

Home / Recipes / Sweet recipes / Calisson cream christmas canapes

For a party aperitif, the famous culinary blogger Elisabeth Scotto brings us two recipes for canapé toasts.
A touch of Provence for these sweet and sour recipes for your end of the year parties!


A recipe by ELISABETH SCOTTO

Preparation
10 minutes

Cooking time
3 minutes

Quantity
about fifteen canapes

INGREÉDIENTS
• 1 jar calisson cream
• country-style bread
• apricots (2 small apricots for each toast)
• brown sugar
• olive oil
• foie gras
• salt/ pepper

DIRECTIONS
 .

Canape 1

On lightly toasted thick slices of bread, still hot, spread a thin layer of calisson cream.

Place the half apricots on top, lightly fried in olive oil with a few pinches of brown sugar.

Eat while still hot!

.

Canape 2

On still hot, thick lightly toasted slices of bread, spread a thin layer of calisson cream.

Place shavings of semi-cooked foie gras on top and sprinkle with fleur de sel salt and ground pepper from your pepper mill.

Eat straight away!

WHAT YOU NEED

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October 25, 2018
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