Cake and sponge mixes
375 g of flour
50 g of
PatisFrance Almond Powder 150 g of icing
150 g of sugar
225 g of butter
7 g of salt
80 g of eggs
PatisFrance Almond Powder, icing sugar, salt and butter together to a sandy texture. Add the eggs to obtain a smooth dough.
Reserve in fridge until cold. Roll out to 3 mm and shape into tart ring of 5 cm diameter.
100 g of
PatisFrance Almond Powder 100 g of butter
100 g of eggs
100 g of sugar
50 g of flour
2 g of orange zest
Cream sugar and butter, add eggs gradually.
At the end, add PatisFrance Almond Powder, orange zest and flour.
Pipe ½ cm in tart shells and bake at 180°C for approximately 12-15 min.
Cool down and unmold.
500 g of
Tegral Patacrout 200 g of butter
50 g of whole eggs
200 g of cassonade
Mix all ingredients together and roll out to 2 mm between two baking paper sheets.
Put the mixture in the freezer and then cut a disc of 2 cm diameter.
250 g of water
100 g of butter
5 g of salt
10 g of sugar
150 g of flour
±250 g of whole eggs
Boil the water with the butter, salt and sugar.
Add flour and dry the mixture correctly.
Gradually add the eggs to obtain a smooth and pipable texture.
Pipe a 3 cm diameter choux shape, apply a crusty layer on top and bake in deck oven at 170°C for 40-45 min with an open damper.
Orange vanilla cream
800 g of milk
10 g of orange blossom
200 g of Fresh cream 35%
150 g of vanilla stick 1 pc Sugar
120 g of egg yolks
90 g of CPT
250 g of whipped fresh cream 35%
Heat the milk, orange blossom, fresh cream and vanilla stick at 60°C.
Pour ¼ of this mixture in the CPT, mix energetically to obtain an homogenous texture.
Boil the rest of the milk/cream mixture, take off the heat, add the first mixture and bring to boil.
Pour on tray, wrap with film in contact, cool down quickly at 4°C.
Soften and add the firm whipped cream.
Red fruit marmelade
480 g of
PatisFrance Starfruit Raspberry 120 g of
PatisFrance Starfruit Blackcurrant 280 g of granulated sugar
6 g of pectin
10 g of
Heat both purees in a pan to 40°C, add the sugar mixed to the pectin.
Cook to 104°C.
Add the Classic Strawberry and cool down, keep at 4°C.