RECIPES : SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

CCC tub

Original recipe by Jean-Michel Perruchon. Recipe for around 12 x 16 cl pots. 1. Banana compote Banana pulp - 200 g Passion fruit pulp - 30 g...

Original recipe by Jean-Michel Perruchon. Recipe for around 14 rolls, each 7 cm long. 1. Breton shortbread Butter - 150 g Sugar - 140 g Salt...

Original recipe by Jean-Louis Lagneau, Cointreau Gastronomie. Caramelita Recipe for approximately 120 chocolates with a milk chocolate...

Original recipe by Jean-Louis Lagneau, Cointreau Gastronomie. Croissant dough Strong flour (200 W) - 1000 g Salt - 20 g Sugar - 100 g Fresh...

Original recipe by Jean-François Acket. Recipe for 18 individual cakes, 6.5 cm in diameter and 4.5 cm high. Sautéed and...

Original recipe by Jacques Bellanger. M.O.F. Patissier Chocolaterie Beline-Le Mans, France. Cointreau® ganache For 150 chocolate capsules:...

Original recipe by Godelieve de Vliegher from Belgium. ‘Prince’ biscuits Egg yolks - 800 g Almond TpT - 600 g Sugar - 300 g Egg...

Original recipe by Emmanuel Ryon. World Pastry Champion. Recipe for 50 bouchées. Cognac caramel cream Sugar - 80 g Glucose - 25 g...

Original recipe by Emmanuel Ryon. World Pastry Champion. Recipe for 6 16 x 16 cm travel cakes or one 60 x 40 cm sheet. Green Tea Genoise...

Original recipe by Emmanuel Ryon. World Pastry Champion. Recipe for 16 individual cakes. Viennese shortbread Butter - 250 g Icing sugar -...

Original recipe by Andrés Moreno. White puff pastry Strong flour - 800 g Soft flour - 1200 g Butter - 200 g Vinegar - 10 g Salt - 30 g...

Original recipe by Bruno Couret. Recipe for 4 ramekins. Ingredients Milk - 180 g Earl Grey tea - 7 g Orange juice - 1/2 DGF Royal Tropicana...

Original recipe by Bruno Couret. Recipe for 3 trays. Creamy ganache Pasteurised DGF lemon purée - 130 g Lemon juice - 1/2 DGF Royal...

Original recipe by Bruno Couret. Recipe for a 16 cm tart. Breton shortbread Butter - 220 g Fine salt - 5 g Sugar - 210 g Egg yolks - 100 g...

Original recipe by Bruno Couret. Sugar paste Eggs - 90 g Strong flour - 470 g White almond flour - 35 g Butter - 260 g Baking powder - 2 g...

Original recipe by Bruno Couret. Recipe for a 54 cm x 9.5 cm loaf tin, making 15 cakes. Coffee sponge Egg whites - 300 g Sugar - 120 g Egg...

Original recipe by Bruno Couret. Recipe for 4 cakes (16 cm). Praline streusel Butter - 150 g Brown sugar - 150 g Strong flour - 130 g Extra...