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SPICES IN A BAG
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Our spices in a bag
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Our spices in a bag
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Texte 2
A tasty mix of spices and maple syrup of Quebec origin.
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Texte
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Texte 2
Find your favourite spices in a bag. A selection of products from all over the world.
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Spices
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Texte 2
Discover our perfect blend to make Gravlax salmon recipe in just a few steps.
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Texte 2
Cultivated in Cambodia, this exceptional pepper has floral and fruity aromas.
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Deli
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Texte 2
Discover our range of sweet biscuits to accompany your gourmet breaks.
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Texte 2
Discover our selection of anti-waste products at preferential prices (-34%)
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- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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MenuBack
-
SPICES IN A BAG
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
A tasty mix of spices and maple syrup of Quebec origin.
-
-
Texte
-
Texte 2
Find your favourite spices in a bag. A selection of products from all over the world.
-
-
Spices
-
-
-
Catégories
-
-
-
Texte 2
Discover our perfect blend to make Gravlax salmon recipe in just a few steps.
-
-
Texte 2
Cultivated in Cambodia, this exceptional pepper has floral and fruity aromas.
-
-
Deli
-
-
-
-
Texte 2
Discover our range of sweet biscuits to accompany your gourmet breaks.
-
-
Texte 2
Discover our selection of anti-waste products at preferential prices (-34%)
-
- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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Tiramisu with apple and salted butter caramel
Willy's recipe for Apple Tiramisu with Salted Butter Caramel.
For 10 people
Difficulty : Easy
Preparation time : 20 min
Ingredients
- 20 thick Albert Ménès semi-salted butter biscuits from Brittany
- 6 tbsp. Albert Ménès salted butter caramel
- 1 tsp. ground cinnamon Albert Ménès
- 4 apples
- 600 g applesauce
- 250 g mascarpone cheese
- 3 eggs
- 100g sugar
- 1 sachet vanilla sugar
Preparation
Separate the egg whites from the yolks. Mix the yolks with the vanilla sugar and sugar, then whisk in the mascarpone. Whisk the egg whites until stiff and fold in gently with a spatula. Set the cream aside.
Peel, core and dice the apples. Coarsely crush the palets bretons and arrange in the verrines. Cover with the compote (half a jar per glass) and arrange the diced apples. Drizzle the salted butter caramel cream over the diced apples (one tablespoon per glass). Finish by covering with the prepared cream (a generous layer, around 2 cm).
Sprinkle with ground cinnamon and chill for at least 2 hours.
Related products
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Salted Butter Caramel Cream
Price: €8.50 -
Thick Breton Biscuits
Price: €5.70 -
Ground Cinnamon
Price: €4.05
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