Pastry and dessert recipes with organic Belle Plante infusion - Mother's Day Special

#RECETTES

Treat your mom to an elegant and fragrant snack with our recipes for pastries and desserts.organic Belle Plante infusion(rose and nettle).

Created by our passionate ambassadors, these creations combine floral sweetness, detox benefits and indulgence.

From banana bread with rose to the revisited tarte tatin, each recipe highlights the unique flavor of ourorganic Belle Plante infusionto transform a dessert into a true declaration of love.

Complete this gourmet moment by offering him theChic Maman gift boxand let yourself be tempted by othershealthy dessert recipes with our infusions.

Banana bread

By @greymoonflowers

Ingredients :

- 3 very ripe bananas
- 100 g of semi-salted butter
- 2 eggs
- 200 g of flour
- 1 teaspoon of yeast
- 70 g of caster brown sugar
- 1 teaspoon of orange blossom
- 50 g of pistachios
For the syrup:
- 1 organic infusion bagBeautiful Plant
- 40 g of water
- 40 g of sugar

For the Chantilly cream:
- 1 organic infusion bagBeautiful Plant
- 12.5 cl of liquid cream
- 2 tablespoons of icing sugar

Preparation :

1. Heat the cream with an organic infusion bagBeautiful Plant, cover and keep cool.
2. Preheat the oven to 170°C.
3. Mash the bananas, mix with the cooled melted butter, eggs, orange blossom water, flour, yeast, brown sugar and pistachios.
4. Butter a cake tin, pour in the mixture and bake for 40 minutes.
5. Infuse an organic infusion bagBeautiful Plantin hot water, add sugar and reduce to a syrup.
6. Soak the cake with syrup, whip the whipped cream with the infused cream and icing sugar.
7. Serve each portion with whipped cream (optional: honey and dried rose petals).

Whipped ganache

By @a_table_avec_alexandra

Ingredients :

- 70 g of white couverture chocolate
- 70 g + 150 g of liquid cream (30 to 35% fat)
- 3 organic infusion bagsBeautiful Plant

Preparation :

1. Heat 70g of cream and infuse 3 organic infusion bagsBeautiful Plantfor 30 min, cover.
2. Melt the white chocolate in a bain-marie.
3. Heat the infused cream, remove the sachets and pour over the white chocolate in 3 times, emulsifying well.
4. Add 150g of cold cream, cover with cling film and refrigerate for 2 hours to overnight.
5. Whip the ganache and pipe immediately.

Small puffs with infused cream

Ingredients (6 large cabbages):

Choux pastry:
- 55 g of water
- 55 g of milk
- 2 g of sugar
- 1 pinch of salt
- 50 g of butter
- 60 g of flour
- 2 eggs

Rose-infused cream:
- 1 organic infusion bagBeautiful Plant
- 25 cl of milk
- 35 g of sugar
- 1 egg
- 25 g of cornstarch
- 25 g of unsalted butter
- 10 cl of whole cream (30% fat)

Preparation :

1. Boil the milk with the organic infusion bagBeautiful Plant, infuse for 10 minutes, remove the bag.
2. Whisk the egg with the sugar, add the infused milk, return to the heat and whisk until thickened. Add the butter, cover with cling film, and refrigerate.
3. Boil milk, water, sugar, salt, butter; add the flour off the heat, dry the dough, add the eggs one by one.
4. Poach the cabbage on a baking sheet and cook for 25 minutes at 180°C without opening the door.
5. Whip the liquid cream into whipped cream and fold it into the cold pastry cream.
6. Fill the choux buns and close with their “hat”.

Tarte Tatin

By @bouts.de.choux

Ingredients :

- 3 organic infusion bagsBeautiful Plant
- 200 g of flour
- 100 g of soft butter
- 20 g of hazelnut powder
- 65 g of icing sugar
- 1 egg
- 95 g of sugar
- 8 apples
- 10 cl of whole liquid cream

Preparation :

1. Mix flour and butter, add hazelnut powder, icing sugar and egg, form a ball and refrigerate for 2 hours.
2. Make a dry caramel with the sugar, pour into a mold.
3. Heat 25g of water with 2 organic infusion bagsBeautiful Plant, add 15 g of sugar.
4. Peel and slice the apples, arrange them in the mold alternating with syrup and butter.
5. Cook for 1 hour at 160°C.
6. The day before, infuse a Belle Plante organic infusion bag in the cream, whip into whipped cream the next day with the icing sugar.

Semolina with milk

By @yummyfood

Ingredients :

- 2 egg yolks
- 80 g of sugar
- 1 L of whole milk
- 1 organic infusion bagBeautiful Plant
- 100 g of dessert semolina

Preparation :

1. Whisk the egg yolks with the sugar, add the milk little by little, pour into a saucepan.
2. Add the organic infusion bagBeautiful Plant, heat over medium heat for a few minutes, remove the bag.
3. Add the semolina and cook for 5 minutes, stirring.
4. Divide into ramekins, cool then refrigerate.
5. Optional: add salted caramel and almonds.