American Pastries We Love semi-candied fruit! Join the trend and multiply your sales RECIPES BY MICHAEL LAISKONIS zero compromise, taste my-vb.com
Orange Earl Grey Diamonds MAKES ABOUT 60 SMALL COOKIES Cookies Les vergers Boiron semi-candied Orange... 50 g Flour... 300 g Unsalted butter, softened... 200 g Icing sugar...100 g Fine sea salt...1.5 g Egg yolks... 20 g Combine the flour, butter, icing sugar, salt, and egg yolks in the bowl of an electric stand mixer. Mix until thoroughly combined into a cohesive dough. Fold in the semi-candied orange. Roll the dough into a cylinder roughly 2 cm in diameter. Chill and allow to rest. Roll the dough cylinder in the Earl Grey Sugar and slice the cylinder into individual cookies, approximately 1 cm thick. Arrange the cookies on a lined sheet pan and bake at 150 C for 10-12 minutes, or until very lightly browned. Cool completely. Mandarin Preserve Les vergers Boiron semi-candied Orange finely chopped... 50 g Les vergers Boiron 100 % Mandarin Puree... 350 g Sugar (1)... 50 g Yellow pectin... 10 g Sugar (2)... 150 g Citric acid... 2.5 g Place the mandarin puree in a saucepan and heat to 40 C. Stir in the first measurement of sugar (1) and pectin. Bring to the boil. Add the remaining sucrose (2) and the finely chopped semicandied orange. Cook the mixture, stirring constantly over medium heat, to 100 C, remove from heat and stir in the citric acid. Leave to cool. Green pistachios, finely ground Top each cookie with the Mandarin Preserve and finely chopped pistachio. Earl Grey Sugar Sugar...150 g Earl Grey tea... 5 g Rub together or grind the sugar and Earl Grey tea. Store in a closed container and allow to infuse at least 4 hours. Technical advice For chewier cookies, bake for ten minutes, or until browned around the edges; for a crispier cookie, bake an additional five minutes, until the colour becomes a uniform brown.
Spicy Lemon and Ginger Cookies MAKES ABOUT 40 SMALL COOKIES Doughnuts Les vergers Boiron semi-candied Lemon... 50 g Bread flour...265 g Baking powder... 8 g Ground ginger... 2 g Ground cinnamon...0.25 g Ground cloves...0.25 g Cardamom...0.25 g Unsalted butter, softened... 85 g Sugar...210 g Fine sea salt... 1.5 g Whole egg... 1 White vinegar... 10 g Black treacle...115 g Combine and sift the bread flour, baking powder, and spices; set aside. In the bowl of an electric stand mixer, combine the butter, sugar and salt. Using a paddle attachment, mix until light and fluffy. Add the egg, vinegar, and black treacle. Mix until incorporated and scrape down the bowl. Add the sifted dry ingredients and mix until combined. Add the chopped semi-candied lemon. Chill and allow to rest. Portion 15 g balls of dough onto a lined baking sheet, allowing ample space for the dough to rise. Lightly flatten each ball and bake in a convection oven heated to 160 C. Technical advice For chewier cookies, bake for ten minutes, or until browned around the edges; for a crispier cookie, bake an additional five minutes, until the colour becomes a uniform brown.
Honey Lavender Muffin MAKES ABOUT 20 MUFFINS Honey Lavender Muffin Les vergers Boiron semi-candied Orange... 75 g Flour...235 g Baking powder... 8 g Whole eggs... 2 Extra virgin olive oil... 50 g Unsalted butter, melted... 50 g Sugar...140 g Fine sea salt... 2 g Dried lavender, chopped... 2 g Full fat milk...130 g Honey... 25 g Mascarpone Cream Mascarpone, softened...125 g Heavy cream (35 % fat)...125 g Honey... 25 g Vanilla pod, split and scraped... 1 Combine and whip all ingredients to obtain stiff peaks. Keep in the refrigerator. Les vergers Boiron semi-candied Orange. Combine and sift the flour and baking powder. Set aside. In a mixing bowl, whisk the eggs until frothy. Slowly add the oil and butter, followed by the sugar and salt. Add the dry ingredients in two lots, alternating with the milk and honey. Mix thoroughly until combined. Fold in the semicandied orange. Divide the mixture into a muffin tin, filling each portion roughly ¾ full. Bake for 15-20 minutes in an oven pre-heated to 176 C. Remove from the oven and cool completely. Top each cooled muffin with mascarpone cream and additional semi-candied orange.
Brown Butter Blueberry Muffin MAKES ABOUT 20 MUFFINS Brown Butter Blueberry Muffin Les vergers Boiron semi-candied Lemon... 50 g Flour...235 g Baking powder... 8 g Whole eggs... 2 Vegetable oil... 50 g Unsalted butter, browned... 50 g Sugar...180 g Fine sea salt... 2 g Full fat milk...130 g Vanilla extract... 2 g Blueberries...100 g Vanilla Crumble Les vergers Boiron Lemon puree... 10 g Sugar... 75 g Unsalted butter, cold, cut into small cubes...100 g Vanilla pod, split and scraped...1 pce Fine sea salt...2.5 g Flour...180 g Combine all of the ingredients in a bowl and mix by hand to obtain a compact texture. Combine and sift the flour and baking powder. Set aside. In a mixing bowl, whisk the eggs until frothy. Slowly add the oil and butter, followed by the sugar and salt. Add the dry ingredients, alternating with the milk and honey. Mix thouroughly until combined. Fold in the blueberries and the semi-candied lemon. Divide the mixture into a muffin tin, filling each portion roughly ¾ full. Top each portion with the Vanilla Crumble Bake 15-20 minutes in an oven pre-heated to 176 C. Remove from the oven and cool completely.
Orange Blossom Doughnut FOR ROUGHLY A DOSEN MEDIUM-SIZED DOUGHNUTS Doughnuts Les vergers Boiron 100 % Mandarin puree... 40 g Flour...400 g Instant dried yeast... 3 g Sugar... 75 g Fine sea salt... 3 g Full fat milk (warmed to 37 C)...120 g Whole egg... 1 Orange blossom water... 10 g Unsalted butter, melted... 50 g Vegetable oil, as required for frying. Place the flour in the bowl of an electric stand mixer, followed by the instant yeast, sugar and salt. Using the dough hook attachment, mix the dry ingredients until thoroughly combined. Add the warmed milk, followed by the egg, mandarin puree, orange blossom water, and the melted butter. Continue mixing for about 8-10 minutes, on medium speed, until a smooth, firm dough forms. Fry the doughnuts a few at a time in vegetable oil heated to 190 C. Place a strainer into the oil and add each doughnut to avoid splashing. Cook for 2-3 minutes on each side. Remove the doughnuts from the oil and drain on kitchen towels. When slightly cooled, apply the topping and then garnish with semi-candied orange and pistachio pieces. Mandarin topping Les vergers Boiron 100 % Mandarin puree... 30 g Icing sugar...150 g Full fat milk... 30 g Place the icing sugar in a bowl. Combine the milk and mandarin puree; slowly stir the liquid into the icing sugar to produce a smooth, pourable glaze. Les vergers Boiron semi-candied Orange... 100 g Pistachio pieces... 25 g Cover the bowl with a cloth and allow to bulk ferment at room temperature for 30 minutes. Turn the dough and cover; leave in the refrigerator for approximately 12 hours, or overnight. Place the dough onto a lightly floured work surface. Roll out to a thickness of 2cm. Cut the dough with a ring cutter and transfer to a lightly floured tray (the remaining scraps may be gently pressed together and rolled to make extra pieces). Cover the cut dough with a cloth and proof at room temperature for about 20-30 minutes. When the doughnuts have risen to about 3 to 4cm thick, they are ready to be fried.
Lemon Praline Doughnut FOR ROUGHLY A DOZEN MEDIUM-SIZED DOUGHNUTS Doughnuts Flour... 400 g Instant dried yeast... 3 g Sugar... 75 g Fine sea salt... 3 g Full fat milk, warmed to 37 C... 150 g Whole egg... 1 Water... 20 g Vegetable oil, as required for frying. Place the flour in the bowl of an electric stand mixer, followed by the instant yeast, sugar and salt. Using the dough hook attachment, mix the dry ingredients until thoroughly combined. Add the warmed milk, followed by the egg, water and the melted butter. Continue mixing for about 8-10 minutes, at medium speed, until a smooth, firm dough forms. Cover the bowl and allow to bulk ferment at room temperature for 30 minutes. Turn the dough and cover; leave in the refrigerator for approximately 12 hours, or overnight. Place the dough onto a lightly floured work surface. Roll out to a thickness of 2cm. Cut the dough with a ring cutter and transfer to a lightly floured tray (the remaining scraps may be gently pressed together and rolled to make extra pieces). Cover the cut dough with a cloth and proof at room temperature for about 20-30 minutes. When the doughnuts have risen to about 3 to 4 cm thick, they are ready to be fried. Fry the doughnuts a few at a time in vegetable oil heated to 190 C. Place a strainer into the oil and add each doughnut to avoid splashing. Cook for 2-3 minutes on each side. Remove the doughnuts from the oil and drain on kitchen towels. When slightly cooled, fill with the lemon cream, apply the praline topping and garnish with lightly toasted coconut. Lemon Cream Les vergers Boiron semi-candied Lemon... 50 g Les vergers Boiron Lemon puree... 85 g Whole eggs... 2 Sugar... 160 g Sheet gelatine, bloomed... ½ Unsalted butter... 85 g In a saucepan, whisk together the eggs and sugar, and then add the lemon puree. On medium heat, bring the mixture to the boil, stirring constantly. Remove from the heat and add the gelatine. Allow the mixture to cool to 35 C and emulsify the butter into the cream. Fold in the semi-candied lemon and keep in the refrigerator until the doughnuts are filled. Praline topping Heavy cream (35 % fat)... 50 g Neutral glaze... 150 g Praline hazelnut paste... 100 g Combine the cream and the neutral glaze, warmed to 50 C ; add the praline paste. Allow the topping to cool to 40 C before applying to the doughnuts. 25 g dried coconut, lightly toasted... 25 g
Orange Pecan Brownie MAKES ABOUT 20 BROWNIES Brownie Les vergers Boiron semi-candied Orange... 75 g Flour... 70 g Cocoa powder... 8 g Unsalted butter, softened...150 g Muscovado or light brown sugar... 75 g Sugar...100 g Fine sea salt... 3 g Dark chocolate, melted... 90 g Whole eggs... 2 Pecan pieces, lightly toasted... 75 g Combine and sift the flour and cocoa powder. Set aside. In the bowl of an electric stand mixer, combine and mix the butter, sugars, and salt, until the mixture becomes light. Add the melted dark chocolate and thoroughly scrape down the bowl. Add the eggs, flour and baking powder and mix until smooth. Fold in the pecans and the semi-candied orange. Cocoa topping Gelatine sheets... 4 Water (cold) (1)... 40 g Heavy cream (35 % fat)...140 g Water (2)... 30 g Sugar...210 g Cocoa powder... 70 g Bloom gelatine with cold water (1). Set aside. In a large saucepan, combine the cream, the water (2) and sugar. Bring to the boil and cook at 103 C. Remove from the heat and whisk in cocoa powder, followed by the gelatine and any unabsorbed water. Process with a hand blender. Allow to cool to 40 C before glazing or chill completely for later use. Les vergers Boiron semi-candied Orange White chocolate, melted Transfer the mixture to a parchment-lined baking tray, spreading to fill the tray evenly. Bake in a 190 C oven for 20-25 minutes. Remove from the oven and cool completely. Remove the cooled brownie from the baking sheet and apply a thin layer of the Cocoa topping and finish with white chocolate. Leave to cool. Cut the brownie into portions measuring 9cm long by 2.5cm wide (or as desired) and garnish each portion with semicandied orange.
Lemon Chip Blondie MAKES ABOUT 20 PORTIONS Lemon Chip Blondie Les vergers Boiron semi-candied Lemon... 75 g Flour... 75 g Baking powder... 4 g Unsalted butter, softened... 225 g Muscovado or light brown sugar... 75 g Sugar... 75 g Fine sea salt... 3 g Whole egg... 1 Chocolate chips... 150 g Combine and sift the flour and baking powder. Set aside. In the bowl of an electric stand mixer, combine the butter, sugars, and salt until the mixture becomes light. Add the egg and thoroughly scrape down the bowl. Add the sifted flour and baking powder and mix until smooth. Fold in the chocolate chips and the semi-candied lemon. Transfer the mixture to a parchment-lined baking tray, spreading to fill it evenly. Bake for 20-25 minutes in an oven pre-heated to 160 C. Remove from the oven and cool completely. Cut into portions measuring 9 cm long by 2.5 cm wide (or as desired). Finish each bar with the Rum Mousseline, milk chocolate decoration, and the semi-candied lemon. Rum Mousseline Buttercream... 300 g Confectioner s cream, room temperature... 300 g Dark rum... 30 g Place the buttercream into a mixing bowl and slowly add the confectioner s cream. Gently warm the bowl to keep the smoothness of the cream. Add the dark rum. Buttercream Egg white... 50 g Sugar... 80 g Unsalted butter, softened... 225 g Combine the egg whites and sugar in a bowl and gently heat over a bain-marie to approximately 55 C, or until the sugar has completely dissolved. Transfer the egg whites to the bowl of an electric stand mixer and whip until cool. Add the butter in small amounts until completely dissolved. Confectioner s Cream Full fat milk... 200 g Heavy cream (35 % fat)... 50 g Vanilla pod, split and scraped... 1 Egg yolks... 30 g Sugar... 50 g Cornflour... 12 g Gelatine sheet... 1 Unsalted butter, softened... 20 g Place the milk, cream, and vanilla in a small sauce pan and bring to the boil. Beat together the egg yolks, sugar, and cornflour. Add half of the hot milk mixture into the egg mixture, then add the remaining milk. Return to the heat and bring to the boil. Remove from the heat, discard the vanilla pod. Transfer to a stand mixer and add the gelatine. Beat the mixture and let the confectioner s cream cool to 35 C before adding the butter. Chill. Les vergers Boiron semi-candied Lemon Milk chocolate decoration
Notes Notes
SEMI-CANDIED ORANGE AND LEMON A soft texture with a powerful, fresh taste Semi-candied fruits are frozen preparations, obtained by concentrating the juice and candying citrus fruit peel at moderate temperatures. Your clients will fall in love! An exclusive and patented process, an unrivalled product Thanks to years of experience, we have developed and patented a gentle candied process, derived from fruit juice, that preserves taste and texture like never before. Stand out from the competition Offer deliciously crisp lemon flavoured brioches, chocolate orange cookies, orange zest infused Danish pastries, all full-flavoured with a new and original texture A soft texture, a tasty binder A powerful flavour, typical of citrus fruits, which is intensely fruity and significantly less sugary than traditional candied fruit Boost your product range Half the cost of candied fruit and a lot tastier, semi-candied fruit is a marginal cost in your recipes and adds value to your products. You can reflect this value directly in the price, or develop a differentiation strategy with an updated, qualitative offer for the same price. with an easy to use product For the best result, mix semi-candied fruit directly into the flour in your usual dough. Enhance your recipes with just a few grammes of semi-candied fruit. Ready to use, semi-candied fruits by Les vergers Boiron save you precious time while maintaining an equal, consistent quality. Spoonable even at negative temperatures. Creation : RMP Advertising Les vergers Boiron 08/15 - Photos : Thinkstock-Getty-Images-Carré Noir, INBP, Michael Laiskonis - All rights reserved Boiron Frères SAS capitalised at 3,000,000 RCS 542 015 763 Romans-sur-Isère DCR35G-A.