dessert

Custard tart with prune kernel oilCustard tart with prune kernel oil

custard tart with prune kernel oil

Ingredients for the short crust pastry:

  • 200 g of flour
  • 100 g of butter
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla sugar
  • 50 ml of water

For the filling:

  • 1/2 litre of milk
  • 60 g of flour
  • 150 g of caster sugar
  • 2 teaspoons of vanilla sugar
  • 1 dessert spoon of prune kernel oil
  • 1 pinch of salt
  • 6 eggs

Preparation:

  1. Preheat the oven to 180 °C
  2. Prepare the shortcrust pastry. Roll the pastry out to a thickness of about 3 mm. Line a greased and floured flan tin. Prick the base several times with a fork. Cook the pastry blind for 15 minutes.
  3. In the meantime, mix the flour, caster sugar, vanilla sugar, eggs, salt and the dessert spoon of prune kernel oil in a large bowl.
  4. Heat the milk to around 70 °C and add to the mixture, mixing thoroughly.
  5. Fill the pastry case and cook the tart for 40 minutes.

Chef’s tip!

Miniature Perles de Gascogne Chef's Hat

For those food lovers who are watching their waistlines, you can still treat yourselves with a lighter version without pastry! For the light version, begin the recipe at step 3.

Vanilla custard with prune kernel oilCustard with Prune kernel oil

custard with prune kernel oil

Ingredients:

  • 1/2 litre of milk
  • 100 g of sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 3 to 4 dessert spoons of prune kernel oil

Preparation:

  1. Bring the milk to the boil with the sugar and vanilla extract, then remove from the heat.
  2. Beat the eggs. Pour the eggs into the milk mixture, mix thoroughly and add the prune kernel oil.
  3. Pour the mixture into ramekin dishes and place under the grill for 13 to 15 minutes.
  4. Leave to cool and serve chilled.

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Chef’s tip:

For parties, serve warm with scoops of chocolate, vanilla, red berry or exotic fruit ice cream. A guaranteed delight!

Cherry clafoutis with Prune Kernel OilCherry clafoutis with Prune Kernel Oil

cherry clafoutis with prune kernel oil

Ingredients:

4 eggs

110 g of flour

90 g of sugar

500 ml of fresh cream

150 ml of milk

1 spoon of rum or Armagnac

1 pinch of salt

1 sachet of vanilla sugar

500 g of cherries

1 spoon of prune kernel oil

Recipe:

1. In a large bowl, mix the eggs, flour, salt and sugar.

2. Whisk the cream and milk together. Add to the mixture.

3. Pour in a spoonful of prune kernel oil and one of rum or Armagnac.

4. Pour the mixture into a greased baking tin and place the cherries on top.

5. Cook in the oven at 200 °C for 30 to 40 minutes.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatCook using whole cherries to keep their full flavour and aroma.  If your clafoutis is to be eaten by small children, you can always stone the cherries before or after cooking!

Chocolate mousse and clementine gateau with Prune kernel oil

chocolate clementine pudding with prune kernel oil

Ingredients for the biscuit base:

200 g of any type of dry biscuit

100 g of butter

1 dessert spoon of virgin plum oil

1 dessert spoon of sugar

Ingredients for the clementine mousse:

5 clementines

2 eggs

3 dessert spoons of cornflour

4 dessert spoons of sugar

1 pinch of salt

Ingredients for the chocolate mousse:

200 g of dark chocolate

60 g of butter

5 eggs

1 dessert spoon of sugar

1/2 dessert spoon of virgin prune kernel oil

Recipe:

  1. Line the base of a small loose base tin (max 20 cm) with greaseproof paper.
  2. Crush the biscuits and mix with the melted butter, sugar and oil. Press this mixture firmly into the tin to create a uniform base. Leave to chill.
  3. Clementine mousse: To prepare the mousse, start by squeezing the clementines. Then separate the eggs. In a bowl, add the yolks to the sugar and clementine juice .
  4. Mix well. Over a low heat, gradually add the cornflour whilst stirring and increasing the heat. As soon as the cream gets to boiling point and thickens, lower the heat and let it cook for 1 minute.
  5. Whilst this is cooling, beat the egg whites until quite stiff.  Fold the whites into the clementine mixture.
  6. Place a layer of this mixture over the biscuit base. Return to the fridge to chill.
  7. Chocolate mousse: melt the chocolate with the butter.
  8. Separate the eggs. Whisk the egg yolks in a bowl with the sugar and prune kernel oil.
  9. Beat the whites until quite stiff.
  10. Mix together the melted chocolate and butter and egg yolks.
  11. Fold into the egg whites.
  12. Layer this mousse over the clementine layer.
  13. Leave to chill for several hours. Carefully remove from the tin for serving.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatTo decorate, draw arabesques on the top of the mousse: it will harden quickly in the fridge and create an attractive effect for your dessert.

Apple and pineapple crumbleApple and pineapple crumble

crumble with prune kernel oil

Ingredients:

  • 1 pineapple
  • 3 apples
  • Lemon juice
  • 150 g of flour
  • 150 g of brown sugar
  • 20 g of ground almonds
  • 60 g of margarine
  • 1 teaspoon of virgin prune kernel oil

Preparation:

  1. Preheat the oven to 200 °C.
  2. Peel the apples and pineapple.
  3. Cut the fruit into squares. Place the fruit in the bottom of a greased and floured flan tin. Sprinkle with lemon juice.
  4. Mix the flour, sugar and ground almonds. Add the margarine and virgin plum oil. Mix to a crumble using your fingers. Spread over the fruit.
  5. Cook in the oven for 30 minutes.
  6. Serve warm with a drizzle of honey and a scoop of vanilla ice cream.

Miniature Perles de Gascogne Chef's Hat Chef’s tip:

For a more modern presentation, serve in individual glass or ramekin dishes.

Light crêpes with prune kernel oil

Ingredients:

  • 250 g of flour
  • 4 eggs
  • 3 dessert spoons of prune kernel oil
  • 250 ml of beer
  • 250 ml of water
  • Salt
  • 100 ml, as preferred, of rum, Grand Marnier, eau-de-vie…

Preparation:

  1. In a large bowl, combine the flour, eggs, beer and water. Add the prune kernel oil.
  2. Leave to rest for 2 hours.
  3. Mix again before cooking in a frying pan or electric crêpe maker.

Chef’s tip

Miniature Perles de Gascogne Chef's HatFor the food lovers, serve your crêpes warm with fruit, a scoop of vanilla ice cream and a forest fruit coulis.

Agen Prune Tart


Recipe for prune tart with prune kernel oil Ingredients:

  • 250 g of flour
  • 50 g of sugar
  • 250 g of butter
  • 2 eggs
  • 125 g of ground almonds
  • 30 semi-cooked Agen prunes
  • 250 ml of Armagnac
  • 600 ml of milk
  • 1 dessert spoon of Perles de Gascogne prune kernel oil
  • 1 pinch of salt

 

Preparation:

  1. The day before: stone the prunes and leave them to swell in the Armagnac.
  2. Shortcrust pastry: combine together 250 g of flour, 25 g of sugar and 125 g of butter. Add a pinch of salt and a dash of milk and mix in well. Leave to chill in a bowl for 1 hour.
  3. Almond cream: blend together 25 g of sugar and 125 g of melted butter. Add the eggs one at a time and blend again. Add the ground almonds, 250 ml of Armagnac and 1 dessert spoon of prune kernel oil. Set to one side.
  4. Drain the prunes.
  5. Line a greased flan tin with the rolled out pastry. Spread the almond cream in the pastry and place the prunes on top.
  6. Cook for 30 minutes at 220°C.

Miniature Perles de Gascogne Chef's HatChef’s tip:

At tea time or as a dessert, this tart is best served warm with a scoop of vanilla ice cream.

As an alternative, use both prunes and apples cut into quarters.

Chocolate cake with hazelnut oil


Ingredients for 6 people:

  • 200 g of 70% cocoa pâtissier chocolate
  • 100 ml of Perles de Gascogne hazelnut oil
  • 125 g of ground hazelnuts
  •  4 eggs
  • 150 g of fructose

Preparation

  1. Melt the chocolate in the microwave for one minute, stir and melt for a further 30 seconds if necessary.
  2. Add the oil and then the eggs, one at a time. Mix thoroughly then add the fructose and ground hazelnuts.
  3. Pour into a springform cake tin lined with baking parchment. Cook in a fan oven at 180°C for a maximum of 20 minutes.

Chocolate and hazelnut oil spread

Ingredients for 10 people:

  • 100 g of cooking chocolate
  • 100 g of margarine
  • ½ can of condensed milk
  • ½ teaspoon of vanilla extract
  • 2 dessert spoons of Perles de Gascogne hazelnut oil

Preparation

  1. Melt the chocolate into the margarine and mix thoroughly.
  2. Add the condensed milk, vanilla extract and hazelnut oil and mix well.
  3. Put in a glass jam jar or similar and keep in the fridge.

Marzipan Epiphany cake with plum oil

Recipe for marzipan epiphany cake enhanced with Perles de Gascogne plum oil

Ingredients (for 6 people) :

  • 2 puff pastry doughs
  • 140 g ground almonds
  • 100 g caster sugar
  • 2 eggs
  • 75 g softened butter
  • 1 egg yolk
  • 2 dessert spoons of plum oil
  • 1 broad bean

Preparation :

  1. Line a pie plate with one puff pastry and prick it with a fork.
  2. In a large bowl, mix the ground almonds, sugar, 2 egg yolks, softened butter and plum oil.
  3. Pour the mixture into the pie plate. Hide the broad bean in the mixture.
  4. Cover with the second puff pastry, pressing the edges together to make sure it stays shut.
  5. Using a sharp kitchen tool, draw a grid or personalised pattern on the pastry and baste with the egg yolk.
  6. Place in the oven at 200°C (thermostat 6-7) for 20 to 30 minutes, checking it regularly!