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Mint madeleine sponge

  • 1- Sugar - 240 g
  • 2- Egg - 200 g
  • 3- Milk 3,6% fat - 50 g
  • 4- Cake flour (T45) - 250 g
  • 5- Baking powder - 4 g
  • 6- Butter 82% fat - 100 g
  • 7- Cream 35% fat - 150 g
  • 8- Mint leaves - 10 g
Melt 6
Sift together 4+5
Blend 1+2+3+4+5
Add gradually 6
Add gradually 7
Chop and add 8
Spread over baking sheet
Bake

Baking time
10 minutes

Temperature
180°C

Mint crémeux

  • 1- UHT cream 35% fat - 300 g
  • 2- Mint leaves - 20 g
  • 3- Crystal dextrose - 100 g
  • 4- Pectin 325 NH95 - 6 g
Blend 1+2
Strain 1+2
Fix to the initial weight of 1
Mix together 3+4
Add 3+4 to 1
Boil
Pour out

Mint pineapple jelly

Mix 2+3+4
Add 2+3+4 to 1
Boil for a few seconds
Chop and add 5

Italian meringue

  • 1- Sugar - 150 g
  • 2- Water - 50 g
  • 3- Egg whites - 100 g
Beat 2+3+4 until foamy
Cook 1+2 at 121°C
Add 1+2 to 3
Whisk continually as it cools

Coconut mousse

  • 1- Les vergers Boiron Coconut Puree - 300 g
  • 2- Sugar - 20 g
  • 3- Pectin 325 NH95 - 8 g
  • 4- Glucose powder - 40 g
  • 5- Butter 82% fat - 40 g
  • 6- Italian meringue - 150 g
  • 7- UHT cream 35% fat - 150 g
Whip 7
Mix 2+3+4
Add 2+3+4 to 1
Boil 1+2+3+4
Add 5
Blend
Let it cool
Add 6
Add 7

Baba dough

  • 1- All-purpose flour (T55) - 200 g
  • 2- Butter 82% fat - 70 g
  • 3- Sugar - 10 g
  • 4- Fine salt - 4 g
  • 5- Yeast - 11 g
  • 6- Egg - 140 g
  • 7- Egg - 140 g
Knead 1+2+3+4+5
Add 6 until smooth
Add 7
Let it rest until it doubles in size
Fold the dough
Fill molds half-way
Let it prove at 28°C
Place on parchment-lined baking sheet
Bake

Baking time
20 minutes

Temperature
180°C

Coconut Breton sablé

  • 1- Egg yolks - 60 g
  • 2- Sugar - 130 g
  • 3- Fine salt - 3 g
  • 4- Butter 82% fat - 150 g
  • 5- Cake flour (T45) - 200 g
  • 6- Baking powder - 15 g
  • 7- Grated coconut
Beat 1+2+3
Add softened 4
Sift together 5+6
Add 5+6 and 7
Roll the dough in-between two parchment sheets
Bake
Cut out

Baking time
20 minutes

Temperature
150°C

Baba syrup

Boil 3+4
Add 1+2
Heat syrup for use

Spicy mango mousse

  • 1- Les vergers Boiron Spicy mango - 300 g
  • 2- Sugar - 20 g
  • 3- Pectin 325 NH95 - 8 g
  • 4- Glucose powder DE40 - 40 g
  • 5- Butter 82% fat - 40 g
  • 6- Italian meringue - 150 g
  • 7- UHT cream 35% fat - 150 g
Whip 7
Mix together 2+3+4
Add 2+3+4 to 1
Boil 1+2+3+4
Add 5
Blend
Let it cool
Add 6
Add 7

Assembly and finishing

Exotic calisson
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