Our recipes for eating dried fruits

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.

The recipe for your gourmet gift. Harmoniously arrange the dried herbs (dried tomatoes, black olives, pine nuts , chives, basil and fleur de sel) in a container of sufficient capacity (jam jar, airtight box, etc.), then present this wrapped gift, accompanied by the following recipe. Making the little savory cakes: Preheat the oven to 180°C (th. 6). In a salad bowl, place the flour and yeast. Mix and form a well, then add the beaten eggs, mixing with a whisk. Then add the milk and olive oil. Add the contents of your gourmet gift mixture and mix. Butter and flour the individual cake molds, then fill them 3/4 full. Then bake them at 180°C (th. 6) for 20 min. Remove from the oven, prick the cakes in the center with the tip of a knife: if it comes out dry, the cakes are cooked. Then cool them on a rack. Enjoy these little cakes warm or cold.

Put three spoonfuls of Greek yogurt in a bowl. Add a spoonful of honey or more depending on your taste. Pour some cashews , hazelnuts , almonds and pistachios over the yogurt. Add a handful of red fruits. Sprinkle with pumpkin seeds, sunflower seeds and pine nuts .

For the crumble: Preheat the oven to 200°C (th. 6-7). Crush the walnut kernels . Mix all the ingredients with your fingertips, without working it too much, to obtain a paste, then crumble it on a baking mat. Cook for 10 to 15 minutes until golden brown. For the fruit and dressing: Peel the apples, remove the core through an apple corer. In a cast iron casserole dish, make a caramel: melt the sugar over medium heat, when it has become caramel, add the salted butter. When the butter is melted, mix and gradually pour in the cream, and finally the apples. Coat them with caramel and cook, covered, in the oven at 200°C for 15 minutes (prick them to ensure cooking). Serve apples topped with walnut streusel.

For the dough: Preheat the oven to 200°C (th. 6-7). Roll out the puff pastry thinly with a rolling pin, and cut it into circles 12 cm in diameter. Arrange the circles between 2 sheets of baking paper, then trap them between 2 baking trays. Bake for 15 min. When the dough is cooked, let the tart bases cool on a rack. For garnish : Cut the artichoke hearts into 6. Garnish the tart bases with candied tomato puree, then harmoniously distribute the candied artichokes, rocket leaves and pieces of ham. Sprinkle everything with pine nuts and parmesan shavings. Season with white truffle oil, fleur de sel and pepper. Enjoy immediately.

Preheat the oven to 190°C (th. 6-7). Wash all the fruit. Cut the apples into large 2 cm cubes without peeling them. Peel the pears and cut them equally. Brush a sheet of pastry with melted butter and sprinkle with icing sugar. Then place the diced apples and pears and 1/2 apricots in the center. Sprinkle everything with flaked almonds and raisins , then sprinkle with marsala. Close the foil by folding the edges and hold it in place using a wooden pick. Place the papillotes on a baking tray and cook them for 10 minutes at 190°C. Taste the chaplains immediately.

Preparation: Wash and sort the lamb's lettuce bouquets, remove the root and set aside. Peel the oranges and remove the segments, eliminating all the white parts. Cut the goat cheese log into 0.5 cm slices. In a hot pan, roast the pine nuts, stirring regularly. Then let them cool on absorbent paper. As close as possible to serving, season the salad with oil and vinegar. For training: Place a ball of seasoned salad in the center of the plate, then distribute the orange segments and the goat cheese slices. Season with fleur de sel and freshly ground pepper. To finish, sprinkle everything with pine nuts . Serve immediately.

Using a knife, remove the tops (small florets) of the cauliflower without the stems. Place the cauliflower in a food processor to obtain the equivalent of not too fine semolina. Remove the leaves and crush the tarragon. Peel the pepper then cut it into small cubes. In a pan with a drizzle of olive oil, brown the pine nuts then set aside on absorbent paper. In the same pan, sweat the peppers with a drizzle of olive oil and a pinch of salt. Then add the cauliflower and a knob of butter, then cook over medium heat for 5 to 6 minutes. Finally add the tarragon and pine nuts, then adjust the seasoning. Season the fish flesh with fleur de sel. In a non-stick pan, pour 2 tablespoons of olive oil then sear the fish skin side down. After 1 minute of cooking, add 1 tablespoon of butter with a long pepper broken into large pieces. Sprinkle the cod meat regularly with the foamy, pepper-flavored butter. On a plate, place a bed of cauliflower semolina, place a cod steak on top and serve with a dash of foamy butter.

For the brownie: Preheat the oven to 170°C. Melt the butter with the chocolate in a bain-marie. Whisk the eggs with the sugar using a mixer. Once they have doubled in volume, gently incorporate the chocolate, flour, hazelnuts and pecans. For the mussels: Butter and flour rectangular molds. Pour the mixture into the molds and bake for 10 to 12 minutes. Do not overcook the brownies as their centers should remain sticky! Unmold the brownies and serve them when they have cooled. For more deliciousness, add hazelnuts and/or pecans as desired.

For the mousse: Melt the chocolate in a bain-marie. Mix the water and sugar in a saucepan and cook until 118°C (check the temperature using a thermoprobe). Using an electric mixer, whisk the egg yolks and 100g of eggs until very frothy. Then pour in the cooked sugar and continue to whisk to make the zabaglione rise (you should not let the zabaglione cool completely as it will incorporate better afterwards if it is still warm). Using an electric whisk, whip the cold cream. Vigorously mix part of the whipped cream with the melted chocolate with a whisk. Then add the rest of the cream, then add the zabaglione at the end. Then mix gently. For the biscuit: Preheat the oven to 170°C (th. 5-6). Beating egg whites. When the mixture doubles in volume, add the sugar and whisk (whip quickly) as much as possible to obtain a very firm meringue. In a salad bowl, sift the icing sugar and cocoa. Then add the almond and hazelnut powders and mix. Incorporate the powders into the beaten egg whites, mixing gently with a spatula. On a baking sheet, then spread the dough to a thickness of 2 cm, then bake for 10 to 15 minutes. After baking, cut the biscuit to the size of the log mold. For the vanilla cream: Bring the milk to the boil with the split vanilla pod. In a salad bowl, whiten the 2 eggs with the sugar using a whisk, then add the flour. Then pour in the milk and mix well, then return to cook over low heat for 3 minutes, while mixing. Transfer the cream to a dish and cover it with cling film. Let it cool, then put it in the refrigerator. Meanwhile, whip the cream with an electric whisk until very stiff. When the vanilla cream is completely cold, whisk it again to smooth it, then add the whipped cream. Then pour everything into a pastry bag and keep cool. For mounting : Place cling film on the walls of the log mold. Start by adding mousse, then place a strip of biscuit (be careful, the strip must be narrower otherwise it will be visible when unmolded). Add more mousse, then place 2 strips of vanilla cream on top. Cover with a strip of biscuit, then again with mousse, and finally with biscuit. Press lightly. Close tightly with cling film and place the log in the refrigerator for at least 2 hours. Unmold the log 15 minutes before eating it and decorate it to your liking with chocolate pastilles and decorations.

For the salsa: Preheat the oven to 180°C (th. 6). Wash the vegetables. Cut the cherry tomatoes into 4. Peel and degerm the garlic. Finely chop the spring onions. Pluck the basil leaves. Make the pesto by mixing the basil, garlic, pine nuts , grated parmesan, olive oil, salt and pepper. Adjust the seasoning if necessary. Roast the flaked almonds placed flat on a baking sheet in the oven. In a bowl, mix the tomatoes, spring onions and pesto, then sprinkle with almonds. Leave to marinate for a few minutes before serving. For the crispies: Cut the brick sheets into 3 strips 5 cm wide. In a container, mix the fresh goat's cheese with the tapenade, then season with pepper. Spread 1 strip of brick sheet, place 1 spoonful of goat cheese and mix, then fold the top corner of the brick downwards, onto the goat cheese. Fold again down, up, etc., until you form a triangle. Then stick the brick strip with a drop of olive oil. In a hot pan with a drizzle of olive oil, brown the bricks for 2 minutes on each side. Arrange the crispy goat cheese and cherry tomato salsa on plates, then sprinkle everything with a few flaked almonds .

For the hulls: Preheat the oven to 160°C (th. 5). Pour the almond powder and 200g of icing sugar into a blender and run it for 30 seconds to refine the mixture (so much). In a saucepan, mix the water and caster sugar with a spatula, then cook to 118-119°C. Before reaching this temperature, pour 75g of egg whites into the bowl of a mixer and beat them. When the sugar has reached the right temperature, pour it over the whipped egg whites and whisk until the meringue cools (possibly add coloring according to taste). Pour the remaining egg whites over the tant pour tant. Incorporate a small part of the cold meringue into this mixture, then add the rest. Mix to obtain a smooth and homogeneous dough, slightly runny. Then fill a piping bag with this preparation, then arrange the macarons on a baking mat or on a sheet of parchment paper. Lightly tap the plate. Bake for 12 to 14 minutes at 160°C (th.5-6), rotating the baking tray halfway through cooking. Then leave to cool, then carefully peel off the macaron shells. For garnish : Crush the nuts . Remove the butter from the refrigerator so that it is at room temperature and cut it into pieces. In the bowl of a food processor, beat the butter and 150g of icing sugar at maximum speed until the mixture turns white and increases in volume. Then incorporate the nuts with a spatula. Wash the figs and cut them into slices. In a pan, heat 40g of sugar and the butter and let it brown, then add the fig slices and brown them over low heat for 2 to 3 minutes. Then turn off the heat and let cool to room temperature. Garnish the macaron shells with a fig slice and the nut butter. Reserve in the refrigerator until ready to serve.