Mini cake boxed set

Availability: Out of stock

€24.95

There is a Quai Sud boxed set for each occasion! A gift (for yourself) for (your own) pleasure!
530 g
€47.08 le kilo

Ingrédients :

Mini canelés mix: Demerara sugar, wheat flour (gluten), cane sugar, vanilla.

Mini madeleines mix chocolate drops: wheat flour from France (gluten), cane sugar, 17,6% dark chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin) vanilla, sodium bicarbonate, disodium disphophate.

Mini muffin mix apple and caramel with salted butter from Isigny: wheat flour from France (gluten), 20,6% soft caramel from Isigny with salted butter (glucose syrup, sugar, wholemilk powder, AOP Isigny salted butter (milk), water, salt from Guérande, vanilla natural flavor, baking powder: sodium bicarbonate , emulsifier: sucroesters of fatty acids), cane sugar, apple pieces 10,3% (apple, E223 (sulfite)), sodium bicarbonate, disodium disphophate.

Gourmet tips:

Mini canelés mix: add: 30cl milk, 2 eggs + 2 eggs yolk, 20g butter, 1 cap of rum (optional). Remove the vanilla pod. Pour the ingredients in a large bowl and add the eggs and the eggs yolk. Stir. Cut the vanilla pod in two lengthwise. and scrape the seeds free from both sides with the edge of a knife. In a saucepan, heat the milk with the butter and the vanilla seeds. Pour the mixture in the large bowl and stir until the mixture is consistent. Store 2 hours in the refrigerator. Preheat the oven to 270°c (518°F). Pour the mixture in a canelés pan 2/3 full. Bake for about 2 minutes at 300°c (572°F) then at 180°c (350°F). Bake 40 minutes.

Mini madeleines mix chocolate drops: add: 2 eggs, 90g butter. Preheat the oven to 200°c (390°F). Remove the vanilla pod. Pour the ingredients into a large bowl. Cut the vanilla pod in two lengthwise. and scrape the seeds free from both sides with the edge of a knife. Add the vanilla seeds and the eggs into the large bowl and stir. Heat the butter. Add the melted butter and stir until the mixture is consistent. Pour it in a buttered mini madeleines pan. Bake for about 8 minutes at 200°C (390°F).

Mini muffin mix apple and caramel with salted butter from Isigny: add: 25g melted butter, 5cl milk, 1 egg. Preheat the oven to 180°c (350°F). Remove the caramels. Pour the ingredients into a large bowl. In a bowl, mix the egg, the melted butter and the milk. Pour the mixture in the large bowl. Stir until the mixture is consistent. Pour it in 9 mini-muffin pan. Cut the caramels in half with scissors. Slot a caramel into each pan. Bake for about 15 minutes.

Store in a cool place.

Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.

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