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FIG
 more with Figs

POACHED IN VINEGAR SYRUP

NOUGATINE AU BEURRE

HONEY Ice cream

Figs , Buttercookie Brittle

Figs with Port & Cumin Ice cream

Figuring Fig

Fig Tart
 

| Pâte Sucrée | Nougatine | Honey Ice cream | Figs |

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 PATE SUCREE

-750 gm AP Flour

- 150 gm Blanched Almopnd Flour

- 150 gm Confectioners Sugar

- 600 gm Softened Butter

 Mix all and make dough.

Roll out to 2mm thick on parchment paper and bake for 15 minutes at 325 F

 
 NOUGATINE

- 250 gm Sugar

- 50 gm Water

- 250 gm Pate Sucrée crumbled and sifted

Cook until blond caramel . Add pate sucrée .

Stir well and pour onto a silpat .

Knead the mix with a spatula until slightly cooled .

Divide into 3 and put into oven and make pliable every time as needed .

Spread each portion netween two silpat paper thin .

Allow to cool then remove  top silpat  . put back in oven for a few seconds then cut to desire shape and size .

When cool remove from silpat with spatula .

 HONEY ICE CREAM

- 1 quart heavy cream

- 1 quart milk

- 600 gm Honey

- 5 tbsp Cumin seeds

- `15 egg yolks

- 1 cup Sugar

Bring honey and cumin (previously lightly toasted) to a boil and infuse .

Boil milk and cream then strain honey over mix .

Bring back to a boil .

Whip eggs and sugar then temper with cream mix then make crème anglaise .

Allow to cool completely and store in fridge for at least 6 hours .

 
 FIGS

- 12 Figs

- 1 cup Apple cider vinegar

- 1 cup water

Boil 1 quart water and pour over figs in a bowl then strain immediately . 

Bring 1 cup vinegar and water to a boil . Add figs . Cover and let simmer for 15 minutes .

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