Recettes de Florent Cantaut | Sweets-Consulting

Traditional "Gâteau Basque"

Recipe for a 20cm diameter cake mold ( Matfer ) Basque dough: 120g butter 135g raw cane sugar 25g whole egg 20g yolk 187,5g flour T55 2g...

Quince paste

Ingredients: 1000g water 1000g Quince peeled and seeded 700g Sugar 1 Vanilla bean "Epices mille saveurs" Put 1000g of water in the...

Salted butter caramel

Salted caramel butter: 150g Sugar 23g Glucose 105g Salted butter 1/4 Vanilla bean "Epices mille saveurs" 150g Cream 35% Make a dry...

Orange jam

Jam: 1000g oranges 800g sugar 1,5 vanilla bean “Epices mille saveurs“ Total weight : 1800g -Prick the oranges with a toothpick and soak...

White chocolate and vanilla toffee

For around 48 pieces: 250g cream 35% 187g sugar 25g inverted sugar 175g glucose 10g butter 82% 2 Vanilla bean d' Epices mille saveurs...

Cannelés Bordelais

Cannelés mixture: 500g Milk 33g Butter 1 Vanilla bean d’épices mille saveurs 80g egg yolks 33g whole eggs 167g sugar 167g Flour 167g milk...

Panacotta Coconut/vanilla , Strawberries , white chocolate and lime rice crispies

Recipe for around 6 glasses: Panacotta Coco/vanille: 400g cream 35% 200g coconut "Purée" Ponthier 70g raw cane sugar 4 g gelatin powder...

Sablés Viennois chocolat blanc vanille

Recipe for 25 "sablés" "sablés" dough: 225g Flour T55 190g Soften butter 75g Icing sugar 30g Egg whites 1 pinch of sea salt ¼ Vanilla...

Macarons Vanille et Combava

Macarons mixture: 130g Almond powder 225g Icing sugar 115g Egg whites 60g Sugar 2g Combava powder “Mille Saveurs” 2,65g Natural coloring...

"Liège" Waffles

-Recipe for 11 waffles Waffles dough: 20 g Fresh yeast 87,5g Half fat milk 250g Flour T55 50g Whole eggs 19 g Invert sugar or honey 1...

Sweet honey

Recipe for 1 Cake: Brioche dough: 250 g Flour T45 6g Salt 37g Sugar 10g Fresh yeast 150g whole eggs 125g Butter 82% fat -In a...

Tarte au sucre

Brioche dough: 250 g Flour T45 6g de Salt 37g Sugar 10g Fresh yeast 150g whole eggs 125g Butter 82% fat Total weight: 578g -In a...

Cookies Ultra chocolate

Ganache: 63g cream 27g milk 65g dark chocolate 64% 25g butter 12g inverted sugar -Heat the cream, milk and invert sugar until boiling,...