Sweet recipe

Coconut, dried fruit, cornflakes... Composed in the spirit of our Golden harvest creation, this cereal bar is an encounter between the deliciousness of coconut rock and the crunchiness of sand roses. A real ally for breakfasts as well as the tastiest snacks!

Oats, red fruit... Our Berry fields with its delicious fruity notes is here in a cereal bar recipe designed like a granola bar. All the pleasure of cereals and dried fruit in a deliciously tangy treat!

Cocoa, almonds, buckwheat... all the deliciousness of the Sweet grains creation is found in these cereal bars designed like energy balls! With no processed sugar and no cooking, these little treats are a concentrate of energy to accompany the active days of all food lovers.

The spirit of Christmas is truly in the air thanks to this gourmet recipe for spiced biscuits! Their secret: "beurre noisette", or "brown butter", made with Black tea N.25 to enhance the flavours of this iconic Christmas blend. These biscuits will be perfect for the festive season, on the table or under the Christmas tree…

Wow your dinner party guests this autumn with this smoked tea pissaladière! In this recipe, we'll be adding tea in various guises to make a more complex version of a classic dish from the south of France.

Matcha is the perfect ingredient for reimagining classic baking recipes. Its emerald green colour, umami taste and slightly herbaceous notes bring vitality and an original touch to your afternoon tea!

As a dark tea with an umami taste, Pu Erh adds wintery, woodland and mushroom notes to the eggs.

Preparation Steep 1 g of tea in 1 mL of water at 75°C (165°F) for 3 minutes. You will use the brewed tea to make a syrup. In a small saucepan, warm 15 g (5 oz) of mascarpone over low heat. Add 2 Tbsp water to thin the mascarpone and prepare the mixture for steeping. Once the mascarpone has melted and reached a temperature of 75°C (165°F), remove from heat and steep 25 g of tea in the liquid for 5 minutes, covered. Remove the tea bag or leaves, then refrigerate the infused mascarpone for

Preparation Steep 8 g of tea in 12 mL (½ C) water at 75°C (165°F) for 3 minutes. Remove the tea and let cool. 1.The batter Preheat the oven to 17°C (35°F). In a mixing bowl, combine the melted butter and caster sugar. Add the eggs, flour, and baking powder, then thin with 1 mL (6 Tbsp) of the brewed tea. Grind the two tablespoons of tea leaves and add to the batter. Line your loaf pan with parchment paper (to hold it in place, lightly grease the pan first with butter). Pour the batter

Preparation1. The pastry cream In a large mixing bowl, combine the 3 egg yolks and the sugar. Add the cornflour. Heat the milk to 9°C / 195°F and steep the 1 g of tea for 5 minutes, then remove the tea. Split the vanilla bean in half lengthwise, then add to the milk and bring to a boil. Pour the milk over the egg + sugar mixture while stirring vigorously. Put the mixture back into the saucepan over low heat and slowly bring to a boil. Stir often until the pastry cream thickens, then pour it

Preparation1. The choux pastry Boil 65 cl of milk, 65 cl of water, 2 g of salt and 55 g of butter cut into pieces in a saucepan Add 75 g of flour all at once off the heat Quickly mix and then replace the saucepan on the heat to dry out the pastry for 3/4 minutes while continuing to stir. It should form a ball that doesn't stick to the saucepan Pour the ball into the bowl of the kitchen machine with K-shaped whisks (similar in shape to spatulas) and start to rotate it slowly In a bowl, break 1