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English - Les vergers Boiron
Snacking desserts Diversify your range with desserts made from simple and gourmet semi-candied fruit RECIPES BY zero compromise, ��� � taste my-vb.com Orange cookies R E C I P E C R E AT E D B Y I N B P MAKES 12 Chocolate chip cookie mixture Butter.............................................................................150 g Brown sugar...................................................................115 g Light brown sugar..........................................................150 g Fine salt............................................................................ 7 g Whole eggs . ................................................................... 75 g T55 ordinary flour..........................................................330 g Baking powder.................................................................. 3 g Dark chocolate chips.....................................................225 g In the mixing bowl, use the flat beater to mix the butter, brown sugar, light brown sugar and salt. Add the eggs. Add the flour and previously sieved baking powder. Add the chocolate chips. Orange cookies Les vergers Boiron semi-candied Orange....................120 g Chocolate chip cookie mixture...................................1 055 g Roll the cookie dough out into a 60 cm long sausage 4 cm in diameter. Cut into 4 cm lengths. Shape into balls then flatten them onto a tray. Place them in 8 cm diameter circles. Bake in the oven at 175°C for about 8 minutes. On leaving the oven, using a ladle, make a hollow in the centre of the cookie. With a piping bag, pipe out the semicandied orange into the previously created hollow. My little shortbread R E C I P E C R E AT E D B Y I N B P MAKES 15 Shortbread dough Butter............................................................................ 122 g T55 ordinary flour......................................................... 204 g Fine salt.......................................................................... 1 g Icing sugar..................................................................... 82 g Whole eggs..................................................................... 41 g Cut the butter into small pieces. In the mixing bowl, using the flat beater, mix the flour, salt, icing sugar and pieces of butter at low speed. Gradually add the previously beaten eggs. Knead but not excessively. Keep in the refrigerator. My little shortbread Les vergers Boiron semi-candied Lemon...................105 g Chopped almonds.......................................................... 15 g Shortbread dough......................................................... 450 g 38% milk couverture chocolate.................................... 300 g Water.............................................................................. 10 g Toast the chopped almonds in the oven at 150°C, until lightly browned. Spread the shortbread dough to about 2 mm thick. Cut into 12 x 3 cm rectangles using a fluted pastry roulette. Bake in the oven at 160°C for approximately 10 minutes. Mix the almonds and chocolate with the warmed milk. Spread on an acetate sheet. Before crystallisation, cut into 11.5 x 2.5 cm rectangles using a fluted pastry roulette. Mix the semi-candied lemon with water. With a piping bag, pipe out the semi-candied lemon onto the shortbread. Place a sheet of milk chocolate with almonds on top. Lemon mascarpone pallet R E C I P E C R E AT E D B Y I N B P MAKES 10 Breton shortbread Lemon mascarpone pallet T55 ordinary flour......................................................... 111 g Baking powder................................................................. 6 g Butter............................................................................. 74 g Caster sugar.................................................................. 74 g Egg yolk.......................................................................... 33 g Fine salt........................................................................... 1 g Les vergers Boiron semi-candied Lemon...................100 g Breton shortbread........................................................ 300 g 29% white chocolate...................................................... 80 g Mascarpone mousse..................................................... 250 g Decorative icing sugar..................................................... 2 g Sieve the flour with the baking powder. Using an 8 cm tart circle, cut into disks. In the mixing bowl, use the flat beater, cream the butter and the sugar. Cut out the centre using a 4.5 cm diameter circle. Emulsify the egg yolk with the butter and sugar. Place the disks on a perforated silicone baking sheet. Add the flour, baking powder and salt. Bake in the oven at 170°C for about 20 minutes. Roll out the Breton shortbread to 7 mm thick. Leave the circles in place. Temper the milk chocolate. Mascarpone mousse Spread the chocolate between two acetate sheets. 200 Bloom gelatine powder............................................. 2 g Water.............................................................................. 10 g Egg yolk.......................................................................... 23 g Icing sugar..................................................................... 39 g Mascarpone................................................................... 78 g Liquid cream.................................................................. 98 g Before crystallisation, cut into 8 cm diameter disks. Soak the gelatine in cold water. Freeze. In the mixing bowl, using the whisk, beat the egg yolk with the icing sugar. Arrange the semi-candied lemon on the mascarpone mousse. Whisk the mascarpone until soft and add the previously melted gelatine. Sprinkle icing sugar onto the Breton shortbread. Combine the 2 mixtures. Finish by adding the whipped cream. Leave to crystallise. Arrange the Breton shortbread on the milk chocolate disks. Fill the centre of the Breton shortbread with mascarpone mousse. Crisped rice pudding with orange R E C I P E C R E AT E D B Y I N B P FOR 10 SHOT GLASSES Almond crumble Crisped rice pudding with orange White ground almonds................................................... 52 g Les vergers Boiron semi-candied Orange...................250 g Almond crumble........................................................... 210 g 38% milk couverture chocolate..................................... 40 g Rice pudding.............................................................. 1 100 g T55 ordinary flour.......................................................... 52 g Sprinkle the almond crumble onto a baking tray. Butter............................................................................. 52 g Brown sugar................................................................... 52 g In the mixing bowl, using the flat beater, mix all the ingredients together to obtain a dough. Bake in the oven at 160°C for about 15 minutes. Leave to cool. Temper the milk chocolate. Freeze. Add the pieces of almond crumble. Grate. Mix delicately. Separate the pieces of crumble on a baking sheet. Rice pudding Leave to crystallise. Round rice..................................................................... 131 g Fill the bottom of the shot glass with 55 g of rice pudding. Full fat milk................................................................... 875 g Add 25 g of semi-candied orange. Caster sugar.................................................................. 49 g Top up with 55 g of rice pudding. Vanilla pod............................................................. 2.2 pieces Add 25 g of milk chocolate crumble. Liquid cream.................................................................. 38 g Wash the rice in cold water. In a pan, boil the milk, sugar and split and scraped vanilla pods. Add the rice and cook over gentle heat, stirring regularly until it is soft. Add the cold cream. Orange tiramisu R E C I P E C R E AT E D B Y I N B P FOR 10 SHOT GLASSES Plain sponge Egg white . ..................................................................... Caster sugar.................................................................. Egg yolk.......................................................................... T55 ordinary flour.......................................................... Potato starch.................................................................. 34 g 24 g 19 g 12 g 12 g In the mixing bowl, using the whisk, beat the egg yolk with the icing sugar. Whisk the mascarpone to soften it and add the previously melted gelatine. Combine the 2 mixtures. In the mixing bowl, using the whisk, beat the egg white with the sugar until stiff. Finish by adding the whipped cream. Add the egg yolk. Orange tiramisu Finish by gently folding in the previously sieved flour and potato starch. Les vergers Boiron semi-candied Orange...................250 g Plain sponge ................................................................ 100 g Cocoa crumble.............................................................. 100 g Mascarpone mousse..................................................... 350 g Cocoa powder ............................................................... 10 g Cocoa crumble T55 ordinary flour.......................................................... 27 g Caster sugar.................................................................. 27 g Butter............................................................................. 27 g White ground almonds................................................... 12 g Cocoa powder................................................................. 8 g In the mixing bowl, using the flat beater, mix all the ingredients together. Mascarpone mousse 200 Bloom gelatine powder............................................ 3 g Water.............................................................................. 14 g Egg yolk.......................................................................... 33 g Icing sugar..................................................................... 55 g Mascarpone.................................................................. 109 g Liquid cream................................................................. 137 g Soak the gelatine in cold water. With a piping bag with 10 mm nozzle, pipe out the plain sponge mixture into 5 cm diameter balls. Bake in the oven at 160°C for approximately 8 minutes. Bake the cocoa crumble in the oven at 150°C for about 20 minutes. Pipe out the semi-candied orange into the bottom of the glasses. Garnish with 20 g of mascarpone mousse. Add a disk of sponge. Garnish with 15 g of mascarpone mousse. Leave to set in the refrigerator for about 1 hour. Top with crumble. Sprinkle with cocoa. Lemon praline roulade R E C I P E C R E AT E D B Y I N B P MAKES 16 Roulade sponge Emulsify. Egg yolk.......................................................................... 67 g Whole egg..................................................................... 126 g Caster sugar................................................................. 113 g Egg white....................................................................... 84 g Caster sugar.................................................................. 42 g T55 ordinary flour.......................................................... 42 g Potato starch.................................................................. 25 g Mix the butter cream with the praline. Set aside. Lemon praline roulade In the mixing bowl, using the whisk, beat the egg white with the sugar until stiff. Les vergers Boiron semi-candied Lemon...................200 g Roulade sponge ......................................... 1x (40 x 60 fine) Chopped almonds......................................................... 200 g Almond/hazelnut praline butter cream made with basic bombe ......................................................... 250 g Neutral hot topping........................................................ 50 g Gently combine the two mixtures. Spread the roulade sponge mixture onto a baking sheet. Delicately fold in the previously sieved flour and potato starch. Bake in the oven at 200°C for about 8 minutes. In the mixing bowl, using the whisk, beat the egg yolk, eggs and the sugar. Toast the chopped almonds in the oven at 150°C, until lightly browned. Almond/hazelnut praline butter cream 30 g 74 g 22 g 92 g 32 g Spread the praline butter cream onto the roulade sponge sheet. In a saucepan, cook the water and the sugar to 120°C. In the mixing bowl, using the whisk, beat the egg yolk until foamy. Spread the semi-candied lemon over the praline butter cream. Gently pour the sugar over the foamy egg yolk. Roll the sponge and freeze it. Beat in the mixer until completely cooled. Cut into 3.5 cm wide slices. Cream the butter. Coat the outside of the roulade and sprinkle with the toasted chopped almonds. Water.............................................................................. Caster sugar ................................................................. Egg yolk . ....................................................................... Butter............................................................................. Almond / Hazelnut praline............................................ Add softened butter to the bombe mixture. Freeze. Lightly blitz the semi-candied lemon. Orange meringue dome R E C I P E C R E AT E D B Y I N B P MAKES 10 French meringue Egg white........................................................................ 27 g Caster sugar................................................................... 53 g In the mixer, using the whisk, beat the egg white with some of the sugar. Gradually add the remaining sugar. Orange meringue dome Les vergers Boiron semi-candied Orange..................... 27 g Les vergers Boiron semi-candied Orange..................... 15 g French meringue............................................................ 80 g 29% white chocolate......................................................100 g White chocolate whipped ganache................................160 g With a piping bag with 8 mm nozzle, pipe out the French meringue into hemispherical silicone moulds 4.5 cm in diameter. Bake in the oven at 90°C, for about 1 hour 30 minutes. White chocolate whipped ganache Temper the white chocolate White chocolate.............................................................. 47 g Spread a thin layer of white chocolate onto an acetate sheet and then cut into 7 cm diameter circles with a plain cutter. Liquid cream................................................................... 33 g Leave to crystallise. Liquid cream................................................................... 80 g Seal the inside of the meringue shell with the white chocolate. Chop the chocolate and melt it in a bain-marie. Leave to crystallise. In a saucepan, bring the first part of the cream to the boil. Mix the whipped ganache and the semi-candied orange. Pour over the melted chocolate in three goes. Garnish the meringue shells and place onto the chocolate disks. Mix. Add the second part of cold cream to the first mixture. Film and keep in the refrigerator for at least 3 hours. In the mixer, using the whisk, whip the ganache into a creamy consistency. Decorate with a few cubes of semi-candied orange. SEMI-CANDIED ORANGE AND LEMON A soft texture with a powerful, fresh taste Semi-candied fruits are frozen preparations, obtained by concentrating the juice and candying citrus fruit peel at moderate temperatures. Your clients will fall in love! Stand out from the competition • Offer deliciously crisp lemon flavoured brioches, chocolate orange cookies, orange zest infused Danish pastries, all full-flavoured with a new and original texture An exclusive and patented process, an unrivalled product Thanks to years of experience, we have developed and patented a gentle A soft texture, candied process, a tasty binder derived from fruit juice, • that preserves taste A powerful flavour, typical of and texture citrus fruits, which is intensely like never before. fruity and significantly Boost your product range… Half the cost of candied fruit and a lot tastier, semi-candied fruit is a marginal cost in your recipes and adds value to your products. You can reflect this value directly in the price, or develop a differentiation strategy with an updated, qualitative offer for the same price. …with an easy to use product • For the best result, mix semi-candied fruit directly into the flour in your usual dough. • Enhance your recipes with just a few grammes of semi-candied fruit. • Ready to use, semi-candied fruits by Les vergers Boiron save you precious time while maintaining an equal, consistent quality. • Spoonable even at negative temperatures. less sugary than traditional candied fruit Creation : RMP Advertising – Les vergers Boiron © 04/16 - Photos : Thinkstock-Getty-Images-Carré Noir, INBP - All rights reserved Boiron Frères SAS capitalised at € 3,000,000 – RCS 542 015 763 Romans-sur-Isère – DCR39G-A.
