RECIPES

"Tronco de Griottines"

"Tronco de Griottines"

Original recipe by Mickaël Azouz.   Single-layer ladyfinger sponge cake Cream together: Egg yolks - 400 g Caster sugar - 350 g Vanilla...

Apr 26, 2022
"Tronco Divino"

"Tronco Divino"

Original recipe by Laurent Le Daniel.   Recipe for a 60 x 40 cm sheet rolled out into a 50 cm long strip. 1. Pistachio dacquoise Egg whites -...

Apr 26, 2022
Le Saint Silvestre

Le Saint Silvestre

Original recipe by Jean-Michel Perruchon.   Recipe for a 60 x 40 cm cake, 4.5 cm high. Griottines Sponge Cake Egg whites - 440 g Sugar - 520 g...

Apr 26, 2022
Macarons with Griottines

Macarons with Griottines

Original recipe by Bellouet-Conseil.   Recipe for around 20 macarons. Macarons Ground almonds - 250 g Icing sugar - 450 g Vanilla-flavoured...

Apr 26, 2022
Cointreau Caïpirinha

Cointreau Caïpirinha

Original recipe by Jean-Michel Perruchon. M.O.F. Pastry Chef. École Bellouet Conseil – Paris, France.   Cointreau® Caipirinha ...

Apr 26, 2022
Duo with Griottines

Duo with Griottines

Original recipe by Bellouet-Conseil.   1 Joconda sponge cake Icing sugar - 175 g Ground almonds - 175 g Eggs - 250 g Flour - 50 g Soft butter...

Apr 26, 2022
CCC tub

CCC tub

Original recipe by Jean-Michel Perruchon.   Recipe for around 12 x 16 cl pots. 1. Banana compote Banana pulp - 200 g Passion fruit pulp - 30 g...

Apr 26, 2022
"Tronquito Charleston"

"Tronquito Charleston"

Original recipe by Jean-Michel Perruchon.   Recipe for around 14 rolls, each 7 cm long. 1. Breton shortbread Butter - 150 g Sugar - 140 g Salt...

Apr 26, 2022
Caramelita

Caramelita

Original recipe by Jean-Louis Lagneau, Cointreau Gastronomie.   Caramelita Recipe for approximately 120 chocolates with a milk chocolate...

Apr 26, 2022
The mandarin

The mandarin

Original recipe by Jean-François Acket.   Recipe for 18 individual cakes, 6.5 cm in diameter and 4.5 cm high. Sautéed and...

Apr 26, 2022
"Tronco rojo tendencia"

"Tronco rojo tendencia"

Original recipe by Godelieve de Vliegher from Belgium.   ‘Prince’ biscuits Egg yolks - 800 g Almond TpT - 600 g Sugar - 300 g Egg...

Apr 26, 2022
"Bocados Centauro"

"Bocados Centauro"

Original recipe by Emmanuel Ryon. World Pastry Champion.   Recipe for 50 bouchées. Cognac caramel cream Sugar - 80 g Glucose - 25 g...

Apr 26, 2022
Coconut Passion

Coconut Passion

Original recipe by Emmanuel Ryon. World Pastry Champion.   Recipe for 16 individual cakes. Viennese shortbread Butter - 250 g Icing sugar -...

Apr 26, 2022
Royal Twister

Royal Twister

Original recipe by Andrés Moreno.   White puff pastry Strong flour - 800 g Soft flour - 1200 g Butter - 200 g Vinegar - 10 g Salt - 30 g...

Apr 26, 2022
Lemon chocolate bonbon

Lemon chocolate bonbon

Original recipe by Bruno Couret. Recipe for 3 trays.   Creamy ganache Pasteurised DGF lemon purée - 130 g Lemon juice - 1/2 DGF Royal...

Apr 26, 2022
Nomad Tart

Nomad Tart

Original recipe by Bruno Couret. Recipe for a 16 cm tart.   Breton shortbread Butter - 220 g Fine salt - 5 g Sugar - 210 g Egg yolks - 100 g...

Apr 26, 2022
Margarita cake

Margarita cake

Original recipe by Bruno Couret.   Sugar paste Eggs - 90 g Strong flour - 470 g White almond flour - 35 g Butter - 260 g Baking powder - 2 g...

Apr 26, 2022
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