Our recipes for eating dried fruits

For the shells: Wash the knives properly (if there is a deposit of sand at the bottom of the container, add a large spoonful of coarse salt to the washing water). Throw the shellfish into a large, very hot pan, then pour in the white wine and cover. Leave to cook for 3 minutes, then set aside (the shellfish will separate from the shells). Remove the shells and cut the shellfish into 2 cm pieces. Keep the most beautiful shells for dressing. For garnish : Cut the chestnuts into small cubes. Cut the chives into 2 cm pieces. Collect the small celery leaves. Peel the carrots and cut them in half, then into wedges. Toast the almonds in a little oil and salt them. Peel the onion and finely slice it, then grill the slices obtained in the same pan as the almonds. Cook the carrots in a pan with the butter for 10 minutes (they should brown slightly and remain crunchy). Add the chestnuts and continue cooking for 2 minutes. For mounting : At the last minute, add the razor clams to the pan with the carrots to cool them. Place the shells on plates and garnish with the razor clams and carrots mixture. Then sprinkle everything with onions, almonds, chives and celery leaves. Season with fleur de sel and pepper.

Boil the milk. Slowly add the oatmeal, stirring constantly. Reduce heat and stir until boiling again. Cover and simmer for about 20 minutes, stirring occasionally. It's ready ! Put a teaspoon of honey per bowl. Add fruits and dried fruits according to your taste: - 50g Daco Bello almonds - 50g Daco Bello cranberries - 50g fresh berries

Preheat the oven to 190°C (th. 6-7). Wash the apricots and cut them in 2, pit them. In a pan, heat 20g of honey and lightly caramelize the apricots on each side. Remove from heat and reserve. Beat the eggs with the fromage blanc, the sugar and the rest of the honey. Gradually add the flour, then the milk. Finish with the pistachio powder. Pour the mixture into a silicone mold or into a previously buttered mold. Then distribute the apricots in the dough, pressing them lightly. Bake at 190°C for around 30 min. Let cool before eating.

For the frozen parfait : Boil the milk with the verbena and the vanilla pod previously split in two and scraped. In a bowl, whiten the egg yolks with the sugar. Then pour the boiling milk over the yolk/sugar mixture, then put everything back in the saucepan and cook until thickened (the cooking technique is the same as for custard). Place the gelatin leaves in cold water, then dissolve them in the still hot cream. Then let cool in the original bowl. Whip the whole liquid cream into whipped cream, then incorporate it into the cold verbena custard. Add the crushed pistachios , then pour the mixture into silicone molds of your choice. Then place the molds in the freezer for at least 30 minutes. For the shortbread: Preheat the oven to 180°C. In a bowl, mix the flour, soft butter, sugar and egg yolks by hand. Then spread this dough between 2 sheets of silicone (or baking paper) using a rolling pin, then bake it at 180°C for 15 minutes. Once removed, cut circles out of the still hot dough with a cookie cutter, then leave to cool. On a plate, arrange a circle of shortbread, then place a verbena and pistachio ice parfait.

For the almond cream: Preheat the oven to 180°C (th. 6). Mix the almond powder , eggs, sugar and softened butter, then place the mixture in 4 small ovenproof containers. Then cook at 180°C for 20 minutes , then let cool to room temperature. For the pomelos: Peel the pomelos and remove the segments. In a pan, caramelize the honey then add the segments. Cook for 2 minutes, then let cool. For training: Spread the flaked almonds on a baking tray and roast them. Arrange the segments on the cooled almond cream, then add the almonds. Serve immediately.

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.

Peel the onion and carrots, then cut them into large pieces. Crush the poultry carcass. In a large casserole dish, prepare the broth: Add water halfway up, add the onion, carrots, garlic, thyme, bay leaf and the chicken bones (carcass, thigh bones, wings). Bring to a boil, then lower the heat to maintain a simmer and then let it cook gently. Crush the pistachios and walnut kernels. Defat the poultry breasts if necessary, then cut them lengthwise to flatten them. Then arrange the pistachios and walnuts along the length of the poultry, then season with salt and pepper. Roll the chicken breast in plastic wrap then tie a knot at each end to hold everything together during cooking. Then poach the poultry in the broth at a gentle simmer for 10 minutes. Drain the poultry and remove the plastic wrap, then slice it into 4 pieces.

For the tartare: Remove the skin and bones from the salmon steaks, then cut them into small cubes along with the smoked salmon slices. Finely chop the whites of the spring onions and the dill, and slice the spring onion. Keep 6 nice sprigs of dill. Zest the lime and squeeze it. In a bowl, mix the whole-grain mustard, yogurt and olive oil. Add the lemon juice and zest, fleur de sel and pepper, dill and spring onion. Finish with the diced salmon. For the green bean salad: Bring the water to a boil, then add the coarse salt. Cut the green beans in 2 widthwise. Finely chop the shallot. Roast the pine nuts . Cook the green beans in boiling salted water for 6 minutes, then cool them in iced water. Mix the raspberry vinegar, fleur de sel, pepper and olive oil. Add the cooled green beans, shallot and toasted pine nuts . Training: On a round plate, arrange a bed of crunchy green bean salad, then place a nice quenelle of tartare on top. Decorate with dill sprigs.

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!