Recipes
MOUL'FLEX

Recipes

Canelés Bordelais

For 16 Canelés (2 trays)

Bordelais fluted moulds mould

Ingredients

  • 1/2 liter of milk
  • 250 g of confectioners’ sugar
  • 2 whole eggs
  • 2 egg yolks
  • 5 cl of rum
  • 1 vanilla extract
  • 100 g of flour
  • 40 g of butter

Instructions

Mix the dry ingredients (sugar, flour). Add the slightly beaten egg yolks. Boil the milk together with the vanilla and butter.

When this has cooled, add it to the dough in two lots. When the mixture is completely cold, finish by adding the alcohol. Return to a cool place (this preparation can be stored in the refrigerator for 2/3 days).

Fill the grooved molds up to around 5 mm. from the upper edge. Cook at 240°C (460°F) for 10 minutes and then at 190°C (370° F) from 30 to 40 minutes.

Panacotta

For 18 panacottas

Square small savarin mould

Ingredients

  • 125g milk
  • 125g single cream
  • 50g sugar
  • 5g gelatine (2 sheets)
  • 1 vanilla pod

Instructions

Soften the gelatine in very cold water. Heat the milk, cream and vanilla and add the gelatine after squeezing it dry. Mix well.

Pour into the moulds. Leave in the freezer for 24 hours.

Remove from the moulds and fill with stewed fruit or seasonal fresh fruit.

Tartelettes au citron

For 16 Tartlets (2 trays)

Tarlets Mould

Ingredients

Short pastry:

  • 100 g. of flour
  • 50 g. of butter
  • 1 pinch of salt
  • 1 egg yolk
  • 4 cl of water
  • 15 g. of sugar

Lemon cream:

  • 25 g. corn flour
  • 1/4l of water
  • 80 g. of butter
  • 100 g. of sugar
  • 2 egg yolks
  • 2 lemons
  • 80 g. of sugar

Instructions

Cut the butter into small cubes and add them to the flour, work with the finger-tips. Add the salt and the sugar. Make a well, and pour in the yolk and the water. Rapidly make a dough ball. Cover with a sheet of cling-film and let it rest in a cool place for 15 minutes before use.

Roll out the dough and prick it with a fork. Cut out circles with a dough wheel and line the tartlet molds. Bake in the oven at 210° C (410°F) for around 10-15 minutes.

Grate the lemon rind and set it to one side. Bring the water with the sugar and lemon juice up to the boil. Add the corn flour, already diluted with a little water, taken from the 1/4 l, and the egg yolks. Leave to thicken.

Off the heat, add the butter cut into small cubes and the grated rind. Beat rapidly. Spread the cream on the pastry..

Briochettes

For 12 Brioches (2 trays)

Grooved Brioches mould

Ingredients

  • 250 g of flour
  • 5 g. of salt
  • 15 g. of sugar
  • 10 g. of yeast
  • 3 small eggs
  • 125 g. of butter

Instructions

Mix the eggs, flour, yeast and salt together. Work the mixture energetically to form a smooth and even dough. Add the melted butter. Work the dough again until it comes free from the fingers. Fill the small brioche molds and let it leaven for 1 hour in a warm place.

After it has risen, brush one beaten egg over the dough, sprinkle with salt and bake for around 20 minutes at 200° C (390°F).

Ganache

For 24 chocolates (1 tray)

Mini-pomponettes mould

Ingredients

  • 100g cream
  • 175g dark chocolate
  • 15g dark rum

Instructions

Boil the cream and pour over the chopped chocolate. Mix until completely melted. Add the spirit.

Pour into the tray and place in the fridge for 24 hours.

Florentins

For 15 Florentines (1 tray)

Florentin mould

Ingredients

  • 45g sugar
  • 35g single cream
  • 30g honey
  • 20g butter
  • 35g flaked almonds
  • 20g chopped red cherries
  • 25g chopped candied orange peel

Instructions

Cook the sugar, cream, honey, glucose and butter at 120°C. Then add the almonds, cherries and orange peel. Leave to cool.

Use a spoon to transfer the mixture to the biscuit tray. Cook in a preheated oven at 200°C for 10 mins. Leave to cool before removing from the tray.

Sorbet aux framboises

For 6 half-shells (1 tray)

Half-shell mould

Ingredients

  • 300 g. of fresh raspberries
  • 2.5 dl of water
  • 250 g. of sugar
  • The juice of 1/2 a lemon

Instructions

Prepare a syrup by bringing the water and the sugar up to the boil. Wash the raspberries, whisk them and pass them through a strainer. When the syrup has cooled, mix it into the strained raspberries and the lemon juice.

Place everything into an icecream machine. The mixture should not be too sweet, or the sorbet will not become sufficiently dense. Pour the sorbet into the half-shells and return to the freezer.

When serving, you can decorate the sorbets with fresh fruit or Chantilly cream, or with strained raspberries (or strawberries).

Muffins aux myrtilles

For 12 Muffins (2 trays

Muffins mould

Ingredients

  • 125 g. of melted butter
  • 175 g. of powdered sugar
  • 2 eggs
  • 25 cl of milk
  • 300 g. of sieved flour
  • 1 teaspoon of backing powder
  • 1 teaspoon of liquid vanilla extract
  • 100 g. of blueberries
  • Confectioners’ sugar
  • 1 pinch of salt

Instructions

Pre-heat the oven to 150°C (300°F).

Mix the melted butter and powdered sugar in a conical bowl until a creamy consistency is reached. Add the eggs, one by one, mixing energetically. Now add the flour, salt, and backing powder, alternating with a drop of milk. Work the mixture as rapidly as possible with a spatula so as to obtain a wellaired dough. Add the extract of liquid vanilla and then the blueberries, without stopping mixing.

Pour the dough into the Muffin molds and sprinkle with confectioners’ sugar. Bake for around 30 minutes. Enjoy while still warm.

Madeleines

For 18 Madeleines (2 trays)

Madeleine mould

Ingredients

  • 190 g. of sugar
  • 3 eggs
  • 240 g. of flour
  • 6 g. of backing powder
  • 90 g. of butter
  • 75 g. of milk
  • vanilla extract or lemon zest

Instructions

Mix the sugar, vanilla extract (or lemon zest) and half the milk with the whole eggs, until you have a frothy mix. Sprinkle in the flour with the backing powder, mixing at the same time. Add the remaining milk. Incorporate the tepid melted butter.

Fill the trays, using a pastry bag or a teaspoon. Leave to rest for a few minutes.

Bake in the lower half of the oven at 200-220°C (410 °F) for around 15 minutes. Remove immediately from the tray and leave to cool on a rack.

Tartelettes fraise et chibouste citron vert

For 18 tartlets (2 trays)

« Pomponette » round cakes mould

Ingredients

  • 50g milk
  • 50g lime juice
  • 1 lemon zest
  • 2 egg yolks
  • 10g cornflour
  • 1 sheet of gelatine
  • 100g sugar
  • 25g water
  • 2 egg whites
  • 16 Ø-8cm sweet pastry cases
  • Strawberries

Instructions

Heat the sugar and water at 120°C then pour over the stiffened egg whites. Whisk until completely cooled.

Heat the milk with the lime juice and lemon zest. Whisk the egg yolks and cornflour and then add to the milk. Mix with the stiffened egg whites while still warm.

Pour into the moulds and leave in the freezer for 24 hours.

Slice the strawberries and place a fine layer of them at the bottom of each tartlet. Remove the chibousts and lay them on the tartlets.

If you wish, you may then caramelise the chiboust: sprinkle with sugar and caramelise with a blowtorch.

Cake

Cake mould

Ingredients

  • 250 g. of flour
  • 1 sachet of backing powder
  • 150 g. of confectioners’ sugar
  • 200 g. of black currants
  • 1 egg
  • 75 g. of butter
  • 1 dl of liquid (half milk, half rum), or all milk with your choice of aroma: vanilla, lemon…)

Instructions

Mix the sugar, the melted butter and the backing powder with the chosen liquid well. Separate the egg yolk from the white. Work the previous mixture with the flour and the egg yolk. When the mixture is perfectly homogenous, add the currants. Now, delicately fold in the egg white beaten to a stiff frothy consistency.

Pour the mixture into the cake mold. Bake in the oven a 160°C (320° F) for around 40 minutes. Turn out hot.

Mousse de courgettes

For 8 cones (1 tray)

Big Cones mould

Ingreédients

  • 400g courgettes
  • Olive oil
  • 2 eggs
  • 150g double cream
  • Salt, pepper
  • Parsley, garlic or curry.

Instructions

Fry the sliced courgettes in olive oil. Add salt and pepper. Cool.

Mix with the eggs, cream, parsley and garlic. Check the seasoning.

Cook at 150°C for about 25 minutes. Leave to cool and then remove from the tray. Serve hot or cold.

Gratin de pommes de terre

Rectangular mould

Ingredients

  • 800 g. of backing potatoes
  • 2 onions
  • 1 clove of garlic
  • Provence herb mix
  • 150 g. of grated Gruyère cheese
  • 25 cl of liquid cream
  • 1 tablespoon of flour
  • 30 g. of butter
  • Salt,pepper

Instructions

Peel the potatoes, wash them and cut into fine, round slices. Cut the onions into fine slices. Chop the garlic.

Slightly butter the rectangular mold. Arrange half the slices of potato on the bottom of the mold. Add the onions, the garlic, and dust with Provence herb mix and half of the Gruyère cheese. Season with salt and pepper. Add a few pats of butter. Add the remaining potatoes. In a bowl, mix the liquid cream with a tablespoon of flour.

Pour the cream over the potatoes. Place the rest of the pats of butter into the mold and then add the rest of the grated Gruyère cheese.

Cook in the oven at 180°C (360° F) for around 1 hour.

Délice au chocolat

Heart mould

Ingredients

  • 100 g. of plain chocolate
  • 50 g. of butter
  • 5 eggs
  • 200 g. of confectioners’ sugar
  • 30 g. of flour
  • 20 g. of corn starch
  • 1 pinch of salt

Instructions

Melt the butter slowly in a pan and the chocolate in another using the bain-marie technique. Separate the egg whites from the yolks.

Beat the yolks in a bowl with half of the confectioners’ sugar. Whip up the egg whites with a pinch of salt and incorporate the remaining confectioners’ sugar. Add the butter to the mixture of yolks with the confectioners’ sugar. Work to obtain a homogenous mixture. At this point, add the melted chocolate, the flour and the corn starch. Mix with a spatula.

Now, delicately fold in the egg whites, mixing the mass from the bottom upwards, so as to preserve the structure of the frothy egg whites.

Pour the mixure into the Heart mold. Cook in the oven at 150°C (300°F) for around 40 minutes. Turn out warm or cold. Sprinkle with confectioners’ sugar.

Tarte briochée aux abricots

Grooved pie dish mould

Ingredients

  • 300 g. brioche pastry (see the recipe for “Small brioches”)
  • 600 g. of fresh ripe apricots or 1 can of apricots in syrup
  • 400 g. confectionery cream

For 400 g. of confectionery cream:

  • 1/4 liter of milk
  • 2 good egg yolks
  • 60 g. of sugar
  • 15 g. of flour
  • 15 g. cornflour
  • Vanilla extract

Instructions

Confectionery cream:

Bring 20 cl. of milk up to the boil with the vanilla extract. Add the flour and the cornflour and then the rest of the cold milk. Mix until a soft paste is obtained. Now, add 1/3 of the boiling milk and vanilla and then the remaining milk, mixing all the time.

Replace everything on a medium heat and bring to the boil without stopping mixing. Keep boiling for 20 seconds. Pour the cream into a cold container.

Pie:

Spread the brioche pastry in the round pie dish. Pour in the confectionery cream immediately up to 1 cm from the edge. Arrange the apricots cut in half or quarters – if they are large – after washing, draining and stoning them.

Leaven the pastry in a warm place. Brush the edge with the egg yolk and cook at 200°C (390° F) for 20 minutes.

Quiche sans pâte aux lardons

Grooved pie dish mould

Ingredients

  • 125 g. of flour
  • 1/2 liter of milk
  • 3 eggs
  • 100 g. of grated Gruyère cheese
  • 1 teaspoon of fine salt
  • 1 pinch of peppe

Instructions

Place the flour in a bowl and add the eggs one by one, plus the milk and mix energetically until a homogenous dough is obtained. Add the grated Gruyère cheese, salt and pepper and mix again.

Lightly brown the bacon in the pan and then place it in the pie dish. Cover with pastry.

Cook in a hot oven at 225°C (440° F) for around 40 minutes.

Cakes aux pépites de chocolat

For 18 cakes (2 trays)

Small Cakes mould

Ingredients

  • 125 g. of butter
  • 125 g. of confectioners’ sugar
  • 2 large eggs
  • 180 g. of flour
  • 6 g. backing powder
  • 200 g. of chocolate chips or drops.

Instructions

Work the melted butter with the sugar. Progressively add the eggs and the sieved flour with the backing powder. Do not overwork the mix. Finally pour in the chopped chocolate and mix. Fill the molds.

Cook at 200°C (390° F) for around 30 minutes.

Visitandines

For 18 Visitandines (2 trays)

Oval mould

Ingredients

  • 220 g. of confectioners’ sugar
  • 80 g. of almond flour
  • 85 g of flour
  • 2 g. of backing powder
  • 11 egg whites
  • 120 g. of pats of butter
  • 2 g. of liquid vanilla extract

Préparation

Sieve the flour with the backing powder and then incorporate the confectioners’ sugar and the almond flour. Mix the flour and the egg whites. Incorporate the pats of hot butter into the mix and then the liquid vanilla extract.

When the dough is ready, place it in the mold as rapidly as possible and then cook in the oven for 15 minutes at 220-240° C (430-460°F).

Clafoutis aux cerises

For 12 clafoutis (2 trays)

Small Hearts mould

Ingredients

  • 500 g. of cherries
  • 1/4 liter of milk
  • 1/2 a measure of kirsch
  • 1/2 a lemon
  • 180 g. of flour
  • 3 eggs
  • 100 g. of confectioners’ sugar
  • 60 g. of butter
  • 1 pinch of salt

Instructions

Wash the cherries, dry them with kitchen paper, and remove their stalks and stones. Place the flour in a bowl in a well shape. In the middle, add the eggs, sugar and a pinch of salt and beat with a whisk, incorporating the flour a little at a time. Progressively spread it out adding the milk and finish the operation by adding 30 g. of melted butter. Add aroma with a drop of kirsch and the lemon juice and work carefully, to obtain a soft and homogenous dough.

Add the cherries to the dough and place it into the molds. Put a pat of butter on each heart.

Cook for around 20-25 minutes in a hot oven at 220° C (430°F).

Serve tepid or cold.

Servez tiède ou froid.

Nougat glacé

For 12 pyramids (2 trays)

Pyramides mould

Ingreédients

  • 100 g. of peeled almonds
  • 25 g. of powdered sugar
  • 100 ml of liquid honey
  • 4 egg whites
  • 400 ml of cold liquid cream
  • 40 g. of confectioners’ sugar
  • 60 g. of candied fruit macerated in rum

Instructions

Mix the almonds with the honey and sugar. Place them on an oven tray and caramelise them for 5 minutes under the grill. Let them cool.

Whisk the eggs until stiff. Whip the Chantilly cream and incorporate the confectioners’ sugar, stiff egg whites, the macerated candied fruit and the toasted almonds.

Pour everything into the pyramids and place them in the refrigerator for 2 hours.

Turn out at the moment of serving.