Batch of 10 Cannelés
“Bordeaux”
Ingredients:
Milk,
Wheat flour, Butter, Eggs,
salt, sugar, vanilla, dark Rum
To be eaten within
8 days,
storage : keep
Refrigerated +3°C.
CANNELÉS OF BORDEAUX
A Cannelé is a traditional sweet delicacy from the Bordeaux region of France, with a baked caramelized crust and soft custardy heart. Its origin is linked to Bordeaux’s wine industry, which traditionally involved the abundant use of egg whites to filter wine. The process resulted in surplus egg yolks, which were made into little cakes. The cakes were so popular that the French artisans who made them formed their own guild in 1693. Over the years, the recipe was modified through the addition of milk and sugar.
Apple Tart, Rosemary compote
Ingredients
:
Wheat
flour, Butter, Eggs, white sugar,
salt, fresh apple
fruit, dry rosemary,
brown sugar, apricot jam, water,
fresh mint, cacao icing .
To be eaten within
3 days, storage : keep
Refrigerated +3°C.
T his fresh apple tart is simplicity at its best : made up of shortcrust pastry, sliced apple placed on a bed of apple compote flavored with rosemary, lightly coated with apricot jam which gives it a Provençal touch and an aromatic freshness. Decorated with mint and a dark chocolate drop.
Tiramisu Tart
Ingredients:
Wheat
flour, butter, eggs, salt, sugar, white chocolate, mascarpone, Marsala, coffee, brown
sugar, cacao icing, fresh mint.
To be eaten within 3 days, storage : keep
Refrigerated +3°C.
T iramisu is an elegant and rich layered Italian dessert made with delicate sponge cakes, espresso, mascarpone cheese, eggs, sugar, Marsala wine and cocoa powder.
Ingredients:
Wheat
flour, Butter, Eggs, white sugar,
salt, fresh lemon juice,
lemon zest,
apricot jam, water, egg
white,
icing sugar, liquid vanilla, cacao icing, fresh mint
To be eaten within 3 days, storage : keep
Refrigerated +3°C.
A classic of french cuisine, the "tarte au citron" is made up of shortcrust pastry, the creamy lemon contrasting with the crunchy meringue, the discreet zests round off the acidulous flavor of the tartlet. Decorated with a dark chocolate drop.
Ingredients:
Wheat flour, Butter, Eggs, white
sugar, salt, fresh pear, vanilla brown sugar, Almond Powder, Rum, Apricot jam, cacao icing, fresh mint.
To be eaten within 3 days, storage : keep
Refrigerated +3°C.
T he Bourdaloue tart, invented by a pastry chef in Paris' Rue Bourdaloue during "La Belle Epoque", is made up of shortcrust pastry, poached pears with sugar, frangipane (almound power), eggs, ground almonds ,sugar and Rum.
The Traditionnal
Mille Feuille
Ingredients:
Wheat flour, Butter, Eggs, salt, sugar, Milk, liquid vanilla,
palm fat, Alcohol, citric acid,
cacao icing, fresh mint.
To be eaten within 3 days,
storage : keep
Refrigerated +3°C.
Mille feuille (pronounced meel-foy) means one thousand sheets.
It's a classic french pastry that's airy, crispy, composed with layers of French pastry with vanilla cream.
Delicious French pastry with shortcrust pastry, vanilla cream, raspberry jam, strawberry jam ,fresh raspberries and strawberries
Profiteroles
Lady Valentine
(7/8 inches hight)
Macarons
Emotion
(7/8 inches hight)
Ingredients:
Wheat
flour, butter, eggs, salt, sugar, dark chocolate, coffee, vanilla.
Different Choices :
Dark chocolat, Coffe, Vanilla, Nutella...
To be eaten within 2 days,
storage : keep
Refrigerated +3°C.
Rock Meringues
Ingredients:
Eggs
white, fresh lemon juice, icing sugar, fresh strawberry, jam, Raspberry and strawberry.
To be eaten within 15 days, storage : Ambient temperature
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