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3 Recipes steps


Preparation time: 15 minutes
Rest time before use: 12 hours

    Melt the CARAMÉLIA 36% chocolate at 45-50°C and add the glucose syrup.
    Bring the milk to the boil and add the rehydrated and wrung-out gelatine. 
    Gradually combine the mixture with the melted CARAMÉLIA 36% chocolate to obtain a smooth, shiny, elastic texture. Mix using a hand blender.
    Add the cold cream. Mix for a few seconds.
    Leave to set overnight in the refrigerator.


Preparation time: 15 minutes
Rest time before use: 12 hours

    300g  Apricot juice
    30g  Caster sugar
    9g  Pectin NH

    Heat up the apricot juice. Mix the sugar and pectin NH thoroughly.
    When the apricot juice reaches around 40°C, sprinkle in the sugar and pectin mix.
    Stir well until it comes to a rolling boil.
    Pour into 2cm-diameter half-sphere moulds and freeze.


Preparation time: 20 minutes
Rest time before use: 30 minutes
Baking time: 20 minutes

    60g  Softened butter
    80g  Brown Sugar
    80g  Finely ground hazelnuts
    20g  Peanut butter*
    1  Pinch fleur de sel

    Stir all the ingredients using a paddle attachment in a food processor or directly by hand until you have a rough crumble mix. 
    Spread the mix evenly over a 30×40cm tray then freeze for around 30 minutes.
    Take the streusel out of the freezer and arrange it in a greased 16cm diameter tart ring.
    Bake at 160°C in a fan oven for 20 minutes, then gently turn out.


Chef's Tip:

You can replace the candied apricot centre with another fruit depending on the season: citrus, raspberries, pears, etc.

Nutrition Tip:

In the streusel recipe, the peanut butter may be replaced by your choice of nut purée: almond, hazelnut, cashew, etc

Valrhona Collection recipe Carapricot Tart