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

Serves 8

Ingredients

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

recipe

Blend the biscuits with the ground almonds and melted butter.

Spread the mixture in a loose-bottomed tin lined with greaseproof paper. Press down firmly.

Combine the fromage blanc, eggs, cornflour and sugar in the food mixer. Pour this mixture over the biscuit base.

Bake for 1h15 at 170°C in a preheated oven.

Once cool, chill for at least 6 hours.

Serve chilled. Decorate with a few Amarena cherries in topping then pour over the cherry syrup.

MUFFINS with
BLUEBERRY heart

Quantity

Serves 6

Ingredients

  • 150g blueberry heart
  • 1 sachet of vanilla sugar
  • 300g flour
  • 100g sugar
  • 25cl milk
  • 50g  butter
  • 2 eggs
  • 1 sachet of baking powder
  • 1 pinch of salt

RECIPE

Combine the flour, baking powder, sugar, vanilla sugar and salt in a bowl.
Melt the butter and mix it with the eggs and milk in a second bowl.
Pour the liquid mixture over the dry mixture and mix very coarsely until the flour is no longer visible.
Slowly add the blueberry hearts to the dough.
Finally, butter moulds and sprinkle with flour. Pour the dough into the moulds and bake for 20 minutes in the oven preheated to 180°C.

PROVENCAL KING’S CAKE

Quantity

Serves 6

Ingredients

  • 650 g flour
  • 150 g candied melon cubes, tricoloured
  • 100g of candied fruit
  • 100 g sugar
  • 100 g butter
  • 50g pearl sugar
  • 10 cl milk
  • 3 eggs
  • 3 tablespoons of warm water
  • 2 tablespoons orange blossom water
  • 1 cube of baker’s yeast
  • 1 pinch of salt

RECIPE

Roll the tricoloured candied melon cubes in flour.

Crumble and dilute the yeast in 3 tablespoons of lukewarm water, leave to rest in a warm place for 10 min.
Work the butter with the sugar and then add the eggs as well as the lukewarm milk and the orange blossom.
Add the flour, the diluted yeast and the salt. Add the candied melon cubes then knead the dough for 10 min to obtain a homogeneous ball.
Cover with a cloth and leave to rise for 3 hours.

Degas the dough then form a ball and place on a baking sheet covered with baking paper.
Leave to rest for 2 hours and cover with a cloth. When the dough has swollen, form a round ball.
Make a hole in the middle then spread the dough to form a crown.

Bake for about 20 minutes in an oven preheated to 180°C (watch the baking).
Decorate the top of King’s brioche with the remaining candied fruit and pearl sugar.