Baking – pastry

The food market has been undergoing a deep change over the last few years. Consumers are increasingly turning towards values that combine product quality, health benefits, flavour and satisfaction.

To meet this demand, we have an innovation strategy offering similar products with reduced sugar/fat content, sugar free, gluten free, and inclusions/decorations with high fruit content for different applications like cakes, biscuits, cookies, muffins and croissants.

 


CHEESECAKE WITH AMARENA CHERRIES


Quantity : 8 persons


Ingredients :

200 g Amaretti biscuits
60 g ground almonds
800 g cottage cheese
3 eggs
15 g cornflour
100 g sugar
70 g melted butter
100 g Amarena cherries (Amarena sour)

Recipe : 

1. Mix the biscuits with ground almonds ans melted butter
2. Spread the mixture in a springform pan, previously covered with greaseproof paper. Press down firmly.
3. Mix the cottage cheese, eggs, cornflour and sugar in a food mixer. Pour this mixture over the biscuit base.
4. Bake for 1h15 at 170°C in a preheated oven.
5. Once cooled, put in refrigerator for at least 6 hours.
6. Serve very cold. Decorate with amarena cherries in topping then pour over the cherry syrup.


PROVENCAL KING'S CAKE


Quantity : 6 persons


Ingredients :

650 g flour
150 g cubes of tricolour candied melon
100 g candied fruits (decor)
100 g sugar
100 g butter
50 g pearl sugar
10 cl milk
3 eggs
3 tablespoons of warm water
2 tablespoons of orange blossom water
1 cube of baker's yeast
1 pinch of salt


Recipe : 

1. Roll the cubes of tricolour candied melon in flour
2. Crumble and dilute the baker's yeast in 3 tablespoons of warm water. Let stand in a warm place during 10 minutes.
3. Work butter with sugar and add the eggs, the warm milk and the orange blossom.
4. Add the flour, the diluted yeast and the salt. Add the cubes of candied melon then knead the dough for 10 minutes to obtain a homogeneous ball.
5. Cover with a cloth and let rise for 3 hours.
6. Degas the dough then form a ball and place it on a baking sheet covered with baking paper.
7. Let rest for 2 hours and cover with a cloth. When the dough has swollen, form a round ball.
8. Make a hole in the middle then rule out the dough to form a crown.
9. Bake for about 20 minutes in a preheated oven at 180°C (watch the baking).
10. Decorate the top of King's Brioche with the remaining candied fruits and pearl sugar.

 


CANDIED FRUITS CAKE


Quantity : 4 persons


Ingredients :

220 g flour
50 g candied red cherries
50 g cubes of tricolour candied melon 
50 g cubes of candied orange
125 g sugar
125 g butter
1/2 sachet of baking powder
3 eggs
5 cl rhum

Recipe :

1. Immerse the candied fruits in rhum and let macerate 30 min.
2. Preheat the oven to 175°C.
3. Separate the egg whites from egg yolks and mix egg yolks with sugar. Beat firmly the whites until stiff with a pinch of salt.
4. Melt butter.
5. Pour the sifted flour in the egg yolks and sugar mix.
6. Add the baking powder, the meltt butter and the whites in snow. Mix gently.
7. Drain candied fruits and sprinkle with flour. Add them to the dough without over mix.
8. Grease and flour a cake mold. Pour the dough and bake 45 minutes. Let cool before unmolding.


PANETTONE


Quantity : 4 persons


Ingredients :

500 g flour
120 g candied fruits
12 cl warm water
2 whole eggs
2 egg yolks
15 g baker's yeast
160 g soft butter
12 cl warm milk
1 big handful of dried raisins
75 g brown sugar 
20 g melted butter
1 pinch of salt

Recipe :

1. Grease a mold with high edges. Line with parchment paper letting it surpass of 7 to 8 cm.
2. Mix flour, salt then the yeast dissolved previously with the milk and warm water. Knead 1 minute.
3. Add the two whole eggs one by one, kneading each time.
4. Let rest for 30 minutes under a tea towel.
5. Incorporate the egg yolks, the brown sugar and melted butter. Knead 5 minutes.
6. Let rest for 2 hours under a plastic film.
7. Incorporate candied fruits and dried raisins. Mix and let rest for 1 hour in the mold.
8. Make a cross on the top of the panettone and brush it with melted butter.  
9. Bake in the bottom of the oven preheated at 200°C for 40 minutes.

You can taste it with honey or jam.