Ganache whipped with hazelnuts:
Put 6g of gelatin to rehydrate in a container of water.
Melt 50g of hazelnut praline (homemade is even better), with 50g of white chocolate.
Boil 100g of liquid cream. When the cream is boiling, pour it over the praline/chocolate mixture and mix.
Then add 50g of cold liquid cream. Cover and put in the fridge overnight.
Sweet hazelnut paste:
Mix 60g of hazelnuts to obtain a powder.
In the mixer bowl, put 120g of very soft butter, add 100g of sugar. Add the hazelnut powder and mix.
Add 1 egg, mix.
Then add 250g of flour, 1 pinch of salt and mix.
Darken your pastry circles. And place in the fridge while you prepare the hazelnut cream.
Hazelnut cream:
In a salad bowl, mix 50g of melted butter, 50g of hazelnut powder, 50g of sugar, 1 egg.
Pour this preparation into your tartlets and bake at 170 degrees for 35 minutes.
Quick chocolate ganache:
Melt 100g of chocolate.
Boil 100g of liquid cream in a saucepan. Once the cream is boiling, mix with the chocolate.
Mix until you obtain a smooth and shiny ganache.
Once the tartlets are cooked, pour the chocolate ganache over them. Leave to crystallize in the fridge.
Or, put the ganache in silicone molds and leave for 6 hours in the freezer. Remove from the freezer, unmold and glaze with rock or mirror icing or a cocoa velvet flocking spray (your choice).
With the mixer, whisk the hazelnut ganache. Place in a bag fitted with a fluted nozzle.
Assemble your tartlets nicely. Test different poaching, fluted nozzles, Saint Honoré nozzles…
Add roasted hazelnuts and that’s it! All that remains is for you to enjoy.
Peel the rhubarb and cut the stems into small sticks.
Cut the strawberries in 2.
In a pan, heat the honey, then add the rhubarb and coconut milk.
Leave to cook for 3 to 4 minutes to obtain a compote.
Preheat the oven to 200°C (th. 6-7).
Make the crumble dough:
Mix the butter, almond powder , grated coconut, flour and sugar with your fingertips.
Place the dough on baking paper and bake for 15 minutes at 200°C, until browned.
Arrange the rhubarb compote in glasses, add fresh strawberries, cover with crumble and serve.
Mix the salt, basil leaves, garlic and pine nuts until you obtain a homogeneous puree.
Pour into a large bowl and add the parmesan.
Mix everything by hand.
Then pour in the oil, beating with a fork.
Preheat the oven to grill position.
Toast the flaked almonds for 2 minutes, stirring them occasionally.
Heat the blanched pistachios , grapes and cranberries in the oven for 1 min.
Melt 1/3 of the dark chocolate in a bain-marie, then pour it over the unmelted 2/3 and stir to melt everything.
On parchment paper or a silicone plate, then spread the chocolate, forming small pastilles, then decorate with the dried fruits.
Store the chocolate in the refrigerator for 30 minutes so that it crystallizes and enjoy.
Preheat the oven to 180°C (th. 6).
Using a whisk, mix the almond powder , flour, icing sugar and egg whites.
Heat the butter over low heat until it turns hazelnut brown, then leave to cool for 10 minutes at room temperature.
Filter it, then add it to the dough.
Then let it cool, then add the chocolate chips.
Pour the mixture into small rectangular molds, then bake for 15 to 20 minutes.
Serve these financiers lukewarm or cold!
Preheat the oven to 180°c.
Whisk the soft butter with the sugar.
Add the eggs and whisk again. Then add the flour, baking powder, pinch of salt and milk. Mix again.
Separate the preparation into two equal parts.
Mix the powdered pistachios and add them to one of the preparations, also add the pistachio paste.
Add the cocoa to the other preparation.
Mix your two preparations well to make them homogeneous.
Butter and flour a cake mold, pour the 2 preparations into it, alternating the layers to create a nice marbling.
Bake for 50 min.
Let cool before turning out onto a baking rack!
Preheat the oven to 180°C (th.6).
Finely chop the fresh mint and set aside.
In a frying pan, brown the pine nuts until desired coloring.
Cut the cheese into small cubes.
Whisk the eggs in a mixing bowl.
Add the sifted flour and yeast and mix thoroughly with a whisk.
Then vigorously incorporate the milk and olive oil.
Add the goat cheese and mix with a spatula.
Salt and pepper.
Finish with chopped mint and colored pine nuts.
Butter the cake mold using a brush or line it with baking paper.
Pour the cake batter, then bake at 180°C for 50 min.
Remove from the oven, let the cake cool for 5 to 10 minutes before unmolding it.
Slice and enjoy.
For the cookies: Preheat the oven to 170°C (th. 5/6).
Mix the sifted icing sugar with the almond powder and grated coconut. Whip the egg whites until stiff with an electric mixer with 50g of caster sugar and add the powders. Mix gently with a flexible spatula. Pour and spread the dough into cookie cutters. Place in the oven and cook for approximately 12 minutes.
For the pineapple: Peel the pineapple using a serrated knife, remove the core, then cut the flesh into small cubes. Pour the sugar into a pan and let it caramelize. When the caramel has a nice even red color, add the diced pineapple and cook over high heat for 3 minutes. Remove and let cool.
For the emulsion: Mix the fruit puree with the cream. Then place the mixture in a siphon, add the gas and reserve in the refrigerator.
For the sauce:
Zest and squeeze the lime.
In a bowl, combine the juice, zest, honey, vanilla seeds and olive oil.
On a flat plate, arrange the coconut biscuit circle and top it with diced pineapple. Pour the passion fruit emulsion over the pineapple and finish with a bead of lime sauce.
Preheat the oven to 200°C (th. 6-7).
Beat the egg with the orange blossom water.
In a bowl, mix the flour, salt and sugar, add the egg then the dried fruits.
If the dough doesn't come together well, add a little water to make it smooth.
Roll the dough into large sausages approximately 15 cm long.
Place them on a baking tray lined with parchment paper and brown them with the egg yolk.
Place in the oven, then immediately lower the oven temperature to 180°C (th. 6) and cook for 30 min.
When the dough is cooked, let it cool, then cut it into slices approximately 1 cm thick.
Then let cool on a rack.
For the salad:
Cut the sucrines into 4. Wash the fennels and remove the upper parts, then cut them in 2. Then pass everything through a mandolin to obtain very thin slices.
Peel the grapefruits and reserve the segments. Place the juice in a saucepan and reduce until you obtain a syrupy sauce. To book.
Wash and strip the mint leaves, then finely chop it.
In a hot pan without fat, toast the flaked almonds , then set aside.
For the vinaigrette:
Collect the reduced grapefruit juice and add the mustard and curry then mix everything with olive oil (like for mayonnaise). Salt and pepper.
Arrange all the elements of the salad in a deep plate. Drizzle with vinaigrette, then sprinkle with grilled sliced almonds and chopped mint.
Peel the button mushrooms, then cut them into quarters as well as the oak lentins.
Remove leaves from the oyster mushrooms.
Peel, degerm and chop the garlic.
Peel and chop the shallot.
Chop the flat-leaf parsley.
Crush the nuts .
In a hot pan with a drizzle of olive oil, sauté the mushrooms for 5 minutes, then season them and add the garlic and shallot.
When cooked, add the flat-leaf parsley, season the mushrooms and remove them.
In the same pan, melt the gorgonzola, add the cream and cook for 1 minute.
In a large saucepan, boil 5 liters of salted water with coarse salt, then cook the tagliatelle for 4 minutes.
Then delicately mix the tagliatelle with the sauce to finish cooking and sprinkle with walnut kernels.
Arrange the tagliatelle in deep plates and decorate with sprigs of flat-leaf parsley.
For the dough:
In a container, mix the flour and 70g of butter with your fingertips.
When a sandy texture is obtained, add the icing sugar and 15g of almond powder , then the egg yolk.
Then work the dough until it is homogeneous, then place it on cling film and flatten it with your hand.
Cover it with film and refrigerate it for at least 30 minutes.
Take out the dough.
Lightly flour the work surface, then roll out the dough and place it in a silicone pie dish.
For garnish :
Preheat the oven to 200°C (th. 7).
Melt the remaining butter.
Beat the eggs vigorously with the sugar and gradually incorporate the remaining almond powder .
Mix the butter with the eggs then pour in the maple syrup, mix and add the fleur de sel and pecans .
Pour everything over the dough.
Bake the tart at 200°C (th. 7) for 15 minutes, then lower the temperature to 160°C (th. 5) and continue cooking for around another 30 minutes.
To chew
THE RECIPES
Dried fruits and seeds are a very easy way to add some oomph to your recipes. Melting or crunchy, they will enhance your recipes with original flavors. For delicious dishes and snacking moments, Daco Bello offers you a wide range of products that will satisfy all your desires.
For an aperitif, combine your dried fruits with a cheese platter. Raisins, almonds, pistachios, apricots and walnuts will enhance your tasting with a touch of originality. Coming from the best production areas in the world, each tasting guarantees you impeccable quality and an incomparable taste.
Do you know pine nuts ? Rich in iron, copper, magnesium, manganese, phosphorus and zinc, they will allow you to add the best to your plates. You can sprinkle them on a salad of baby spinach for a more gourmet starter or on an apricot tart for a dessert with Mediterranean flavors. Pesto is THE recipe with pine nuts to absolutely try. Simply mix a generous handful of dried fruits with basil, parmesan and olive oil to create a fragrant and tasty sauce.
For a meal with Italian accents : enjoy this fragrant and tasty sauce, with spaghetti, or a tomato salad accompanied by mozzarella.
For dried apricots , our favorite recipe draws its inspiration from the Orient. Coming from Turkey, these concentrates of sunshine will accompany a tagine-style lamb shoulder with a fine touch of sweetness.
To add crunch to your tasting: before serving, sprinkle a few almonds on your dish.
You can also use your almonds for many desserts. By crushing them roughly, they will add crunch to a crumble preparation. Also consider using them in your smoothies to boost your drinks with an intake of: Calcium, Iron, Magnesium, Manganese, Phosphorus.
Combined with grapes or dried apricots, the delicate taste of our almonds rigorously selected in California and Spain has no equal to enhance your fromage blanc.
If you want a recipe for dried fruits with honey , try making homemade granola! Your roasted dried fruits will enhance your dairy products with an irresistible authentic taste.
Almonds, pine nuts, pecans: create your tailor-made recipe!
