Preparations for desserts, chocolate mousse, crème brûlée, flan...

Clafoutis preparation for 40 portions of 100g ALSA

Sweetness preparation for chocolate mousse gluten free for 100 portions of 80g ALSA

Organic preparation for chocolate fondant 60% cocoa | 6 bags > 6 fondants 10 parts 100g MARLETTE

This preparation allows, in a few easy steps, to offer an unforgettable culinary experience with an intense and melt-in-the-mouth chocolate fondant, with 60% cocoa dark chocolate. With this recipe, you can treat ±10 people! DIRECTIONS: Preheat your oven to 180°C. Melt 180g of butter in a large saucepan over low heat then pour in the contents of the sachet and mix until the chocolate is well melted. (Vegan: coconut cream, drink and vegetable oil). Off the heat, add 5 eggs and mix well with a mixer until you obtain a smooth paste. Pour into a cake pan. Cook ±15-20 min depending on the desired texture. (Vegan: cooking 25-30 min).

Crème brûlée preparation with Bourbon vanilla 40 portions of 60g ALSA

Preparation for pastry custard with vanilla 67 portions of 60g ALSA

Organic preparation for chocolate & nut cookies | 8 bags > x8 cookies 85g MARLETTE

With this preparation, you will have big American-style cookies in no time, with results similar to those of homemade cookies. The cookies are soft and crispy on the outside, with a delicious chocolate flavor. The selection of quality ingredients already suggests their delicacy: large walnut kernels, fair trade chocolate with 58% cocoa, whole cane sugar... for 8 very large cookies of approximately 90g per preparation. It will be enough to add 1 egg and 110g of unsalted butter. DIRECTIONS: Preheat your oven to 200°C. Mix the packet of sugar no. 1 and the melted butter for 3 minutes with a mixer until you obtain a creamy texture (Vegan: coconut butter). Add the contents of large sachet n°2 and the egg then mix with a spatula (Vegan: mix the flax seeds and let them rest for 3 min in 5 tbsp of water, then add them to your preparation.To obtain large crispy cookies on the outside and soft on the inside, form 8 beautiful balls of about 85g and arrange them without flattening them, well spaced out on the baking sheet covered with parchment paper Bake for about 9 to 12 minutes.

Organic preparation for brownies with pecan nuts | 10 bags > 10 brownies 8 parts 90g MARLETTE

10 minutes of preparation are enough for an ultra melt-in-the-mouth brownie, rich in pecan nuts, intense in 60% cocoa chocolate and Rapadura sugar. This preparation can satisfy no less than 80 people, i.e. 10 brownies of 8-10 portions. For a gourmet option, the brownie and the scoop of vanilla ice cream form a perfect marriage of textures and flavors. DIRECTIONS: Preheat your oven to 180°C. Mix in a salad bowl the sachet of sugar n°1 and 2 eggs 3 min with the beater until obtaining a very creamy texture. (Vegan: vegetable yogurt). Melt 130g of butter in a saucepan over low heat. (Vegan: coconut butter). Add the large sachet n°2 and mix until the chocolate is completely melted. Pour the chocolate over the egg/sugar mixture and mix gently to obtain a homogeneous paste. Pour the batter into a square or rectangular mold, lined with baking paper. Cook for about 15-20 min (Vegan: about 25 min) depending on the desired texture.

Organic preparation for plain cake | 10 bags > 10 cakes of 10 parts 85g MARLETTE

A basic gluten-free cake, with whole rice flour, Rapadura cane sugar, providing a light caramel flavor. This preparation is an ideal base for any type of cake or cake. Simply combine with seasonal fruits, chocolate or pecan icing, for a personalized cake, a chocolate banana bread, a lemon poppy seed cake... INSTRUCTIONS FOR USE: Preheat your oven to 180°C . 2. Mix 160g of melted butter, 14 cl of milk and 3 eggs. (Vegan: mix compote and vegetable oil). Add the contents of the sachet and mix without insisting too much. Pour into a cake tin or cake tin and bake for ±45 min.