Recipes by Patrice Demangel
Shortcrust pastry recipe
INGREDIENTS
for a pie serving 8 people.
250g of flour
150g of butter
35g of Natsuc natural birch sugar
1 egg
5g of salt
PREPARATION
Rub the flour together with the butter and Natsuc sugar. Once the mixture is smooth, add the egg and salt. Finally, refrigerate and let it rest for at least 2 hours.
Recipe for almond shortcrust pastry
INGREDIENTS
for a pie serving 8 people.
200g of flour
150g of butter
50g of tiger nut flour
85g of Natsuc natural birch sugar
40g of almond flour
1 egg
3g of salt
PREPARATION
Rub the two flours together with the butter, Natsuc birch sugar, and almond flour. Once the mixture is smooth, add the egg and salt. Finally, refrigerate and let it rest for at least 2 hours.
Sweet pastry recipe
INGREDIENTS
for a pie serving 8 people.
250g of flour
140g of butter
60g of Natsuc natural birch sugar
60g of icing sugar
1 egg
2g of salt
PREPARATION
Mix together the icing sugar, Natsuc, softened butter, and egg. Once the mixture is smooth, add the flour and salt. Transfer to the refrigerator and let it rest for at least 2 hours.
Recipe for light pancake batter
INGREDIENTS
for 12 crepes.
90g of flour
1 egg
180g of skimmed milk
25g of Natsuc natural birch sugar
1 vanilla bean
1 orange zest
8g of sunflower oil
14g of cornstarch
PREPARATION
Make a well in the flour. Add the egg and milk to the center. Gently mix with a mixer.
Once the mixture is smooth (without lumps) add the vanilla seeds, orange zest, cornflour, Natsuc and sunflower oil.
Cover with plastic wrap, refrigerate, and let rest for at least 2 hours.
Flourless Pancake Batter Recipe
INGREDIENTS
for approximately 20 crepes.
60g of brown butter
3 eggs
150g of skimmed milk powder
200g of skimmed milk
35g of Natsuc natural birch sugar
35g of cornstarch
PREPARATION
Make a well in the powdered milk. Add the eggs and milk to the center. Gently mix with a whisk.
Once the mixture is smooth (without lumps) add the cornflour, Natsuc and brown butter.
Cover with film, refrigerate and let rest for at least 2 hours.
Pastry Cream Recipe
INGREDIENTS
per liter.
50g of butter
6 eggs
1000g of skimmed milk
100g of cream powder
150g of Natsuc natural birch sugar
2 vanilla pods
PREPARATION
Heat the milk with the scraped vanilla bean. Meanwhile, whisk together the eggs, Natsuc, and custard powder until pale and creamy. Pour the boiling milk over the egg mixture. Return the mixture to the saucepan, whisk vigorously, and bring to a boil for 2 minutes. Transfer to a baking dish and stir in the small pieces of raw butter.
Cover with film and refrigerate for a minimum of 3 hours.
Flourless Cookie Recipe
INGREDIENTS
Serves 6.
130g of egg white
60g of egg yolk
100g of skimmed milk
1 sachet of baking powder
35g of cornstarch
200g of skimmed milk
30g of icing sugar
45g of Natsuc birch sugar
PREPARATION
Mix together the milk powder, egg yolks, yeast, cornstarch, and Natsuc. Add the milk. Beat the egg whites until stiff peaks form, then gradually add the powdered sugar. Gently fold the egg whites into the batter. Bake on a baking sheet lined with parchment paper for 15 minutes at 170°C (340°F).
Sponge Cake Recipe
INGREDIENTS
125g of flour
3 eggs
100g of Natsuc birch sugar
PREPARATION
Whisk the eggs with the Natsuc in a bain-marie and cook until ribbon stage. Gently incorporate the sifted flour.
Bake like a normal sponge cake.
Bake at 160°C for 12 minutes
Bake in a pound cake at 160°C for 20-25 minutes.
