Terre Exotique offers you a delicious recipe for madeleines with geranium water! A perfect union that will awaken the taste buds of both young and old.
In a saucepan, bring 500ml of milk to a simmer with 1 split vanilla pod. Let it infuse for 1 hour off the heat.
Whisk 4 egg yolks with 125g of granulated sugar, 1 packet of vanilla sugar, and 1 tablespoon of water until the mixture becomes pale. Preheat the oven to 150°C.
Warm the milk and add the yeast to activate it. In a bowl, combine the dry ingredients: flour, sugar, and salt. Add the egg and yeast, then start kneading before incorporating the butter while continuing to knead for about ten minutes. Let the dough rest for 1 hour and 30 minutes, covering it with a cloth.
In a bowl, mix by hand the flour, baking powder, butter, brown sugar, and vanilla brown sugar. Add the egg and mix again.
Add the chocolate chips, knead the dough, and form a ball.Cut the cookie dough and create a hollow in the middle of each cookie. Add peanut butter inside and place on a baking sheet.
Start by peeling the apples, cutting them into pieces, and placing them in an ovenproof dish.
In a bowl, mix the flour, muscovado sugar, and butter by hand.
Spread the mixture over the apples and bake for 25 minutes at 180°C.
Our tip: Enjoy it with a scoop of vanilla ice cream on top
Crepe Batter by Terre Exotique is as follows - Ingredients: 250 g of flour, 50 g of granulated sugar, 50 g of Exotic Earth brown sugar, 40 g of melted butter, 1 tablespoon of sunflower oil, 1 egg, 2 tablespoons of orange blossom water...
In a bowl, mix almond powder, various sugars, and the egg. Add melted butter, scraped seeds from the vanilla bean, rum, and amaretto, then mix again. Finally, add the pastry cream and stir.
Transfer the mixture into a piping bag and pipe the almond cream onto the center of one puff pastry sheet.
In a bowl, mix the Fruity Brunch Blend with the sea salt and cinnamon. Then add the coconut oil, maple syrup (or agave), and mix well to evenly distribute the ingredients.
Dans vos verrines, ajoutez une cuillère à soupe de mélange avec le yaourt, par-dessus, ajoutez une cuillère à soupe d’assemblage brunch chocolaté et rajoutez une pincée de noix de coco râpée. Répétez l’opération jusqu’en haut de la verrine.
Preheat your oven to 180°C. Cut your chocolate into shavings and set aside. In a bowl, mix all your ingredients, then add the chocolate last.
Saffron Tiramisu Recipe Ingredients: 5 egg yolks; 5 tablespoons of Terre Exotique brown sugar; A pinch of saffron (3 saffron threads) from Terre Exotique; 500g of mascarpone; 50 cl of espresso coffee; 20 ladyfinger biscuits...
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