🧑‍🍳 Recipe

Prep time: 20 min

Ingredients

• 28 ladyfingers

• 2 tbsp rum or Grand Marnier

• 200 g Roucadil Chef prune cream

• 1 tbsp cocoa powder

• 2 eggs

• 225 g mascarpone

• 4 tbsp sugar

Instructions

1. Mix yolks and sugar until pale, add mascarpone.

2. Whip egg whites, fold in.

3. Soak ladyfingers in rum + water.

4. Layer biscuits, prune cream, and mascarpone cream.

5. Chill 2h.

6. Dust with cocoa before serving.

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🧑‍🍳 Recipe

Prep time: 15 min
Bake time: 10 min
Oven: 250 °C

Ingredients

• 2 eggs

• 90 g sugar

• 40 g whole milk

• 125 g flour

• 8 g baking powder

• Zest of lemon

• 140 g melted butter (65 °C)

• 200 g Roucadil Chef prune cream

• Diced prunes

Instructions

1. Whisk eggs, sugar, zest. Add milk, flour, baking powder.

2. Add warm melted butter. Chill batter overnight.

3. Preheat oven to 250 °C.

4. Grease molds, fill with 30 g batter each, add prune cream inside.

5. Bake 1 min, turn off oven 9 min. Reheat briefly if desired.

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🧑‍🍳 Recipe

Prep time: 20 min
Bake time: 20 min
Oven: 180 °C

Ingredients (serves 8)

• 125 g brown sugar

• 125 g almond powder

• 200 g flour

• 175 g butter

• 200 g Roucadil Chef prune cream

• Pinch of salt

Instructions

1. Mix flour, butter, sugar, almonds, salt to form crumbs.

2. Butter & flour a baking dish.

3. Spread prune cream on the bottom.

4. Cover with crumble.

5. Bake for 20 min at 180 °C.

The post 🟣 Prune Cream Crumble: Crunchy Meets Creamy appeared first on PRUNIDOR.

🧑‍🍳 Recipe

Prep time: 20 min
Bake time: 45 min
Oven: 120 °C

Ingredients

• 500 ml heavy cream (30% fat)

• 1 vanilla bean

• 100 g Roucadil Chef prune cream

• 7 egg yolks

• 60 g white sugar

• 40 g brown sugar

Instructions

1. Preheat oven to 120 °C.

2. Infuse cream with vanilla pod and seeds, bring to boil.

3. Beat egg whites until stiff, fold in cooled cream.

4. Divide into 4 ramekins, add prune cream, bake in water bath 45 min.

5. Chill for 3h.

6. Sprinkle brown sugar, caramelize with torch or grill.

The post 🟣 Crème Brûlée with Prune Cream: A Refined Twist appeared first on PRUNIDOR.

INGREDIENTS

• 200 g of pitted prunes
• 1 roll of filo pastry
• 1 apple
• 120 g caster sugar
• 120 g of butter
• 5 cl of orange blossom water
• 10 cl of Armagnac
• 1/2 tsp. cinnamon

PREPARATION

STEP 1 – Macerate prunes in armagnac for 30 minutes.
STEP 2 – Peel, empty and cut the apple into strips. Melt the butter over low heat in a saucepan. Add orange blossom water, maceration armagnac and cinnamon.
STEP 3 – Preheat oven th.6 (180 ° C).
STEP 4 – Unwrap the filo leaves on a damp cloth and cut them to a larger diameter than the pie dish.
STEP 5 – Butter the pie, put two sheets of filo butter and sweet. Sprinkle with slices of sweetened apple and drained prunes. Repeat and finish by folding the edges of the leaves and crumpling those of the top. Sugar and bake 20 min.
STEP 6 – Slide the hot pie on a round dish and serve immediately.

See more on https://www.cuisineaz.com/recettes/tourtiere-aux-pruneaux-29005.aspx#5Hsv0ITczs7IlyO5.99

The post Prune meat pie appeared first on PRUNIDOR.

Preparation time: 40 minutes

Cooking time: +/- mn

Ingredients:
Almond cream:

70g of butter
75g caster sugar
5 whole eggs
130 to 200g ground almonds
20g of cornflour
250g to 300g of prunes
amber rum
Chaplains:

8 sheets of brick
Orange sauce:

1 / 2l of orange juice
1 or 2 sheets of gelatin
100g of sugar
Decor :

cocoa
Preparation:
Take out the butter and let it soften.
Mix the butter with the sugar.
Then add the eggs one by one while beating constantly (the mixture must be smooth and homogeneous).
Add the almond powder at one time, then the cornflour.
Perfume with rum.
Pit the prunes, chop and incorporate them.
Put a little cream on each sheet of brick and close them in a pouch with the help of a toothpick.
Preheat the oven to 180 ° C.
Cook the puff pastry until golden brown.
Orange sauce:

Put the orange juice and sugar in a saucepan over low heat.
Let reduce.
Add the gelatin leaves.
Let cool.
The pastry will be served warm, accompanied by its orange sauce.

Sprinkle with a light cocoa veil.

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The post Saint- Honoré appeared first on PRUNIDOR.

Preparation time: 15 minutes

Cooking time: 45 minutes

ingredients
3 / 4l of milk
6 eggs
200g of sugar
50g of flour
1 pinch of salt
1 sachet of vanilla sugar
300g of prunes
Preparation:
To perform the day before:

Pour milk, vanilla sugar and salt into a pan.
Bring to a boil.
Remove from fire.
Blanch the eggs with the sugar in a bowl.
Stir the flour little by little.
Pour the boiling milk in small quantities, whisking vigorously.
Switch to Chinese
Pit the prunes, cut them in julienne and incorporate them into the mixture.
Pour into a mold with a high edge.
Put in a bain-marie 45 minutes in a soft oven at 180 ° C.
Let cool.
Keep in the refrigerator overnight.
The next day :

Remove from pan.
Serve the flan garnished with some prunes.

The post Plum tart appeared first on PRUNIDOR.

ingredients
8cl of prune juice
4cl of apple juice
4cl of cranberry juice
1cl of Pulco lime
1 dash of spicy syrup (cinnamon, ginger)
4/5 ice cube
Preparation
Put the ice cubes and ingredients in the lower part of the shaker.
Adjust the upper part of the shaker and shake it vigorously for 8 to 10 seconds.
Pour the contents of the shaker in large glass.
Server immediately

The post Le Pun’ & Up appeared first on PRUNIDOR.

ingredients
3cl of Amaretto
2cl of prune juice
2cl of apple juice
1cl of lime juice from Pulco
1 prunes with brandy
4/5 ice cubes

Preparation
Put the ice cubes and ingredients in the lower part of the shaker except the prune to the brandy
Adjust the top of the shaker and shake it for 8 to 10 seconds
Plunge the prune into the brandy gently into the glass with a spade
Serve immediately

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