Our recipes for eating dried fruits

Making the puff pastry: Sift 250g of flour then make a fountain (make a well in the middle) on the work surface or in a salad bowl. Place the salt and 90cl of water in the center, then mix with your fingertips to dissolve the mixture. Use the remaining water to moisten the remaining flour and mix gently without overworking the dough. When everything is well incorporated, make a ball and cut the dough in a cross shape so that it relaxes quickly. Then let it rest for 15 minutes. Meanwhile, flatten 190g of butter to give it a square shape 2cm thick. Roll out the dough to obtain a square twice the size of the butter. Then place the butter in the center (the points of the square should be located on the sides of the square of dough), then fold the dough over the butter crosswise so as to form a small square. Even out the thickness of the dough by tapping it with the rolling pin in both directions. Then begin the “first round”: Roll out the dough with the rolling pin, forming a large rectangle (the length should be 3 times the width, for a thickness of 1 cm). Flour the work surface regularly but not excessively. Fold the dough into a “wallet”: Fold one side to the center, then the other side to the center as well. Then fold the two together (a “double turn”). Seal by pressing a little on the dough with the rolling pin, then give the “second turn”. Remove the excess flour then using your fingers, mark the dough with 2 indentations: this means that the dough has already been turned 2 times (remember). Wrap the dough in parchment paper to prevent it from drying out, then put it in the refrigerator for 25 minutes. Repeat the “two turns” operation, letting the dough rest for 25 min. Finish with the last 2 turns, the last also being used to spread the dough. For the pastry cream: Boil the milk. Blanch a whole egg and 60g of sugar, then add 30g of flour and boiling milk. Return everything to the pan and cook for 3 minutes once it comes to a boil. Then pour the cream into a dish lined with cling film and let it cool for 1 hour. Making the almond cream: Work 50g of butter until it is "soft", then add 50g of sugar and the almond powder and mix vigorously. Then add the egg and mix the mixture well. Incorporate the almond cream into the pastry cream. Making the dried fruit compote: Cut all the dried fruits into small cubes. Caramelize 100g of sugar in a non-stick pan. Add the dried fruits, apricots , dates, figs and prunes, then coat them with caramel. Leave to cook for 5 minutes. Then deglaze with the red wine and brandy, then cook for around 15 minutes. To book. Assembly : Preheat the oven to 180°C (th.6). From the puff pastry shell, cut 2 discs of 20 and 22 cm in diameter to a thickness of 3 to 4mm. On the baking tray covered with baking paper, place the smallest disk of dough. Pass a brush dipped in cold water over 2 cm of the interior edges to facilitate sealing. Spread the cream to a height of approximately 1.5 cm. Add the bean then garnish with dried fruit compote. Fit the second circle of dough onto the pancake and press on the edges to seal everything. Press with the back of a knife on the outer edges every cm to properly seal the pancake. Brush the surface evenly with gilding, then refrigerate for 30 minutes. Then repeat the operation. Using a knife, gently score the dough, then let it rest in the fridge again for 30 minutes. Then bake at 180°C (th.6) for 40 to 45 min. Remove to a rack and let cool.

Preheat the oven to 170°C. Melt the chocolate with the butter. Add the sugar to the chocolate with the butter. Add the sugar to the melted and cooled chocolate. Stir well to melt the sugar. Add the eggs one by one, beating well between each egg. Add the flour and fleur de sel and mix well until the mixture is smooth and homogeneous. Add half of thenuts and incorporate well. Save the rest for the top. Pour into a buttered and floured square mold. Sprinkle withchopped nuts and chocolate chips. Bake at 170°C for 15 to 20 minutes. If you like it soft, take it out of the oven a little shaky. It will firm up as it cools.

Cut the fresh goat cheese into small pieces. Mix well with your fingers and form balls with the palm of your hand. Coat each of the balls with cranberries , crushed hazelnuts and sesame seeds . Prick each meatball with a skewer. Keep in the fridge until it's time to serve.

Mix 70g of pecans to reduce them to powder. In a salad bowl, whisk the soft butter with the sugar, add the eggs as well as the almond powder and pecan powder. Mix until you obtain a homogeneous preparation. Place your preparation in the fridge for 30 minutes to an hour. Preheat your oven to 180°C. Place a disk of puff pastry on a baking tray covered with baking paper, place almond/pecan cream on top, leaving 2 cm of dough all around which you lightly wet with a brush and water. Add a few roughly crushed pecans . Place the bean and cover with the second disk of puff pastry, seal the edges by pressing all around Brown your pancake with the egg yolk. Using the tip of a knife, carefully draw the shapes or patterns you want to appear on your cake. Cook at 180°C for 40 minutes. All you have to do is find your kings and queens. 👑

Put the flour in a salad bowl and form a well. Place the whole eggs, sugar, oil and butter. Mix gently with a whisk, gradually adding the milk. The resulting paste should have the consistency of a slightly thick liquid. Flavor with rum. Heat a non-stick pan and very lightly oil it. Pour a ladle of batter into it, distribute it in the pan then wait until it is cooked on one side before turning it over. Cook all the pancakes in this way over low heat. Sprinkle with some Daco Bello dried fruits and serve!

Preheat your oven to 180°C. Let the butter soften at room temperature. In a salad bowl, mix the butter with the two sugars. Add the egg and vanilla flavoring and whisk everything together. Add the flour, baking powder, salt and mix well with a wooden spoon. Then pour in the chocolate chips, fleur de sel and crushed Brazil nuts . Mix well. Cover a baking tray with parchment paper. Using two tablespoons or simply with your hands, form small balls of dough, spacing them out as they will spread out when cooked. To finish, cook for 8 to 10 minutes. Cool them on a baking sheet.

Start by preheating your oven to 170°C. In a salad bowl, mix the oat flakes with the vegetable oil and maple syrup. Spread the mixture on a baking tray covered with baking paper and bake for around twenty minutes then mix and bake again for 10 minutes. The flakes should be golden. Let your mixture cool well and then add our Boost mixture , as well as the fleur de sel, mixing well.

Cut circles out of your shortbread dough then fill your previously buttered and floured tartlet molds. Prick with a fork and place the tartlets in the fridge for 30 minutes . Then bake for 15 to 20 minutes in an oven preheated to 175°C (the edges should be golden brown). Let them cool well. Place for caramel: in a saucepan, melt the powdered sugar with a little water. When your mixture turns light brown, slowly add the hot liquid cream while mixing. Remove from the heat, add the salted butter and mix again with a wooden spoon. Then add the mixture of 4 toasted seeds and mix to coat with caramel. You can fill the tartlets ¾ full with your Roasted Seeds/caramel mixture. Place the tartlets in the fridge for at least 1 hour . Melt the milk chocolate in a bain-marie then cover your tartlets with the chocolate. Add some Daco Bello flaked almonds on top. Place in the fridge for 30 minutes and enjoy!

We offer you a recipe for ultra-delicious bars made with our organic popping corn . A recipe that will delight adults and children at snack time! In a saucepan, pop the corn with the vegetable oil then reserve the popcorn. In a saucepan, bring the agave syrup to the boil then add it well to the popcorn. Pour the popcorn into a mold (with individual compartments or in a large mold covered with baking paper) and pack down well. Place in the refrigerator for 1 hour. Melt the chocolate and distribute it over the bars. Let the chocolate set in the refrigerator then unmold (cut the bars if you used a large mold) and enjoy!

Need an original idea for your next aperitif or movie night? With our popcorn and cheddar, you will have what it takes to make an original and delicious popcorn! In a frying pan, add the oil and corn kernels . Mix well and cover the pan. Let the corn pop over high heat. When all the corn has popped, gradually add the cheddar while mixing so that it melts evenly. Keep the heat low at this stage. Sprinkle with salt and paprika then serve.

Stock up on energy by making your own seed muesli. A recipe that can be infinitely adapted, simple, practical, and tasty. Preheat the oven to 150 •C. Roughly chop the almonds and mix with the rest of the ingredients (except dried fruit). Pour the mixture onto a baking tray covered with baking paper and bake for 25-30 minutes. Let cool and add the dried fruits . Enjoy according to your taste, with milk, cottage cheese, fresh fruit, etc. Store for several days in an airtight jar.

Lemon meringue pie, a dessert that we love because it is both sweet and tangy. For this recipe, the shortbread dough is enhanced with our flax seeds for more crunch and a surprising effect in the mouth. Preparation of the dough: Grind the flax seeds . Mix the dry ingredients then add the soft butter and water. Knead the dough then form a ball, wrap in film and reserve for 1 hour in the refrigerator. Spread the dough in a pie dish (~25cm in diameter) and place a few legumes (dried beans, chickpeas, etc.) on the dough to prevent it from swelling when cooking. Cook the dough for 20 minutes at 180 •C, removing the legumes halfway through cooking. Preparation of the lemon cream: Bring the lemon juice and zest to the boil. Beat the eggs with the sugar and cornstarch then gradually pour the mixture over the lemon juice. Stir until the mixture thickens. Leave to cool, add the butter and garnish the base of the tart. Reserve immediately in the fridge if you do not want meringue. Preparation of the meringue: Beat the egg whites with the salt until they are very firm. Add the sugar and beat for a few more seconds. Spread the meringue on the tart using a spatula or a piping bag and bake for 1 minute on the “grill” setting. Reserve at least 1 hour in the refrigerator.