Gourmet recipes

Fruit mendiants (chocolates) with flower of salt

For a professional result, you must first temper the chocolate.

Cut the chocolate into small pieces. Melt 2/3 of it over a bain-marie (water). The temperature must not exceed 55°C for dark chocolate, 50°C for milk chocolate and 40°C for white chocolate. Use a sugar thermometer to control the temperature.
Remove from the bain-marie, then add the remaining chocolate. This stage reduces the chocolate's temperature so that it crystallises correctly and. keeps its brilliance and crunch.
Reduce the temperature to 27/28°C for dark and milk chocolate and 26/27°C for white chocolate.
To work with the chocolate, you must maintain it at a temperature of 30 to 31°C for dark, 29 to 30°C for milk and 28 to 29°C for white chocolate.

Keep the bain-marie handy to maintain the chocolate at the correct temperature.

Using a piping bag, or more simply two teaspoons, place a bit of chocolate on a tray covered with greaseproof paper.
Before the chocolate cools, place several candied fruits or nuts (nuts, almonds, pistachios, whole or broken walnuts, candied fruit (orange or lemon)) and a pinch of TRAD Y SEL flower of salt on the top.

You can also use dried fruits (apricot, raisins, mango), spices (cinnamon, red berries), crunchy pearls, fizzy sugar or sweets.

Dulce de leche (milk jam) with Guérande flower of salt

Quantity for 500 g
Preparation: 5 minutes
Cooking: 3 hours

In a large pan, put 500 g of sugar, 50 g of acacia honey and 1 litre of milk and simmer gently for 3 hours, stirring every 5 to 10 minutes.
During this time, prepare jam pots by washing them in very hot water.
When the 'jam' is thick (the consistency of concentrated milk) add a teaspoon of TRAD Y SEL fleur de sel, whilst continuing to stir, remove from heat.
Pour the 'jam' into the pots, close them and turn them. They can be conserved for 1 month.
The 'milk jam' (dulce de leche) is ready, and can be eaten once cool!

Strawberries in a salt crust

Quantity for 4 people
Preparation: 20 minutes
Cooking: 10 to 15 minutes

Wash and dry 16 large, fragrant strawberries (those from Plougastel would be perfect). Leave them to soak in 5 cl of Elderberry syrup for 10 minutes.
To prepare the salt crust, mix 300 g of TRAD Y SEL grey sea salt, 100 g of sugar, 200 g of flour and 3 egg whites, until you obtain a firm mixture.

Wrap each strawberry in greaseproof paper, place them on a lined tray and cover with the salt crust. Cook for 10 to 15 minutes in a preheated oven at 120°C.
Cut the upper part of the crust using a serrated knife, and remove the upper part of the salt dome, and the greaseproof paper.

Serve the strawberries with a scoop of vanilla ice cream or blackcurrant sorbet, accompanied by whipped vanilla cream.

Recipe by Manuel Weyer

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