Preparation

Preparation

Préchauffer le four à 175° chaleur traditionnelle.

Dans un large récipient, mélanger les flocons d’avoine, les crêpes dentelle chocolat au lait émiettées, les amandes hachées, les cranberries hachées et la noix de coco râpée.

Verser le sirop d’agave et l’huile de coco fondue.

Bien mélanger le tout.

En utilisant un emporte-pièce rectangle ou un moule à mini cakes, bien tasser la préparation pour façonner les barres de céréales. Enfourner la plaque de cuisson pendant 15 minutes. Laisser refroidir sur grille puis réfrigérer pour durcissement.

Faire fondre le chocolat au lait au micro-ondes et napper la partie inférieure des barres en les trempant dans le chocolat. Faire durcir au réfrigérateur.

Se conserve plusieurs jours dans une boite hermétique.

Preparation

Place the broken-up chocolate in a pan.
Add the diced butter and allow to melt over a very low heat for 2 to 4 mins.
Off the heat, stir the chocolate and butter and add the egg yolks then the icing sugar. Mix again.
Allow to cool, then add 8 crumbled Gavottes before the mixture solidifies.
Refrigerate for at least 1 hour.

Crumble the remaining Gavottes onto a plate.
Make the dough into truffles in the palms on the hands or with a teaspoon and roll in the crumbled Gavottes.

Preparation

To prepare the biscuit:

Pre-heat the oven to 180°C (th.6).

Butter a baking tray and cover with baking paper.

Separate the egg whites from the yolks. In one bowl, blend the egg yolks with the sugar.

In a second, whip up the egg whites with a pinch of salt.

Sieve and fold the flour into the first bowl, mix, then add in the melted butter and the whisedegg whites. Mix again.

Spread the resulting mixture on the buttered baking tray. Smooth with a spatula. Bake in the over for 10 minutes.

Remove from the oven and allow to cool.

Place the biscuit in a rectangular mould, of a size 17x25 cm

For the Gavottes® crunch:

Melt the praline and dark chocolate in a pan over a bain-marie.

Pour the melted chocolate over the crumbled Gavottes, mix well. Spread over the biscuit and leave to set in the refregirator. 

Chocolate mousse:

Make a syrup with sugar and water.

Cut up the chocolate and melt it in a pan over a bain-marie.

Separate the egg whites from the yolks. Place the yolks in a bowl and beat them with the sugar syrup. 

Pour the melted chocolate in with the egg yolks, mix thoroughly and allow to cool.

Whisk the cream into a Chantilly and blend it with the chocolate.

Spread the mousse on top of the Gavottes® crunch. Smooth the surface. Place back in the fridge. 

For the chocolate icing, melting cream and chocolat on low heat, add the hot water and pour on the cold dessert

Refrigerate for at least 3 hours.

Cut the resulting cake into 6 or 9  individual dessert slices.

Serve immediately.

 Suggestion: try spinkling some crumbled Gavottes® over the dessert slices!

Preparation

Wash and hull the strawberries. Put them in a blender and add the orange juice, blend.

Add the mint leaves (or the mint syrup), blend again.

Add the broken up pieces of cookie, then blend for the final time.

Check the consistency of the gazpacho. If the mix is too runny, add some more cookies; if it is too thick, add some orange juice.

Peel and cut the nectarines into cubes.

Pour the strawberry gazpacho into bowls, add the nectarine cubes and then a pinch of lime zest.

Suggestion:

In the summer season, bring even more freshness to the dish by adding some watermelon, a subtle taste that goes perfectly with strawberries.

Preparation

Preheat the oven to 200°C (Th. 6/7).

In a small pan, heat up the butter until it becomes a brown colour.

Put the Gavottes® crunchy chocolate spread in the microwave for about 2 minutes (450 Watts) to soften it.

In a bowl, mix the egg whites without emulsifying them. Add the icing sugar, then the sifted flour and baking powder. Mix well. Pour in the browned butter, then add the softened chocolate spread. Mix again.

Let the mix rest for at least 2 hours in the fridge.

Divide the mix up into Madeleine moulds (do not line with butter if silicone) and put in the oven for 8 to 10 minutes.

Take the Madeleines out of the oven. Leave to cool for a few minutes before removing from the mould.

Suggestion:

Those with a sweet tooth can add a bit of the chocolate spread onto the top of the madeleines. 

Preparation

Put one tablespoon of Gavottes® chocolate spread into each individual crème brûlée pot, then place in the fridge for 15 minutes.

Preheat the oven to 90°C (Th. 3).

In a bowl, mix the egg yolks, caster sugar, milk, and cream together without emulsifying. Divide the mix up into the pots already lined with chocolate spread, then put in the oven for about 35 minutes.

When taken out of the oven, the centre should be soft. Leave to cool for 1 hour, then refrigerate for about 2 hours.

When ready, switch the grill on, take the crème brûlées out of the fridge and sprinkle brown sugar on top. Put them under a well-heated grill for a few moments until the surface is caramelised. They should be slightly warm on the inside with a soft chocolate spread.

Suggestion:

It is also possible to caramelise the crèmes brulées with a blowtorch.

Preparation

Preheat the oven to 180°C (Th. 6).

Put the hazelnut powder in a dish and leave to brown in the oven for a few minutes. Leave to cool.

Melt the chocolate in the microwave or in a bain-marie.

One by one, dip half of the Gavottes® caramel crêpe dentelles into the melted chocolate on one side, then assemble them together with the remaining crêpes. The chocolate should be lukewarm but not too runny so that the two biscuits stick together.

Mask the edges with the roasted hazelnut powder.

Leave to set at room temperature (below 25°C) for about 2 hours.

Suggestion:

A generous quantity of chocolate is needed to keep the crêpes together. Reuse the rest of the chocolate when preparing another dessert or use as chocolate sauce.

Preparation

Boil water in a pan. At boiling point, gently place the eggs in the water and leave to cook for 3 minutes. Remove the eggs from the water and run them under cold water to stop the cooking process.

Place them in egg cups, then crack the top of the egg open. Place one teaspoon of jam in each egg, the put a dash of lime zest on top.

Lightly butter the Gavottes® crêpes with soft butter.

Dip and enjoy!

Preparation

Peel the apples, cut them into 2cm x 2cm cubes.

Stir the butter in a frying pan at medium heat. Add the apple cubes and sauté the cubes so that they colour on all sides. Do not over-cook them: they should remain firm and tender.

Split the vanilla pod in two along the length and scrape the seeds out with the tip of a knife. Add half of the seeds to the mix.

Once cooked, add the honey and then turn off the heat.

In a bowl, mix in the rest of the vanilla seeds to the cream (no sugar!). Put aside.

Divide the apples up into the verrines.

Put both mixes in the fridge for at least 1 hour.

Just before serving, distribute the cream into the verrines on top of the apples. Roughly break up the thin Gavottes® caramel & vanilla salted butter cookies and place on top.

You can serve!

Preparation

For the vinaigrette: 

Put the fleur de sel, pepper, vinegar and the oils together, mix and put aside.

For the salad: 

Wash and dry the salad mix.

Cut up the cheese into small pieces.

Wash and cut the pears lengthwise.

Place the salad mix, the pear strips, the cheese, a few pink peppercorns and the crêpes filled with blue cheese and walnuts onto 4 plates (or bowls). 

Serve immediately.

Preparation

Preheat the oven to 180°C. 

For the crumble mix :

- Crumble the crêpes filled with goat's cheese & rosemary

- Put the flour, the crumbled crêpes and the butter in a bowl, mix using fingertips.

For the stuffing: 

- Wash, dry and cut the cherry tomatoes in two.

- Season with salt and pepper; add the olive oil and the crushed garlic.

- Leave to marinate in the fridge for 30 minutes.

- Place the cherry tomatoes in ramekins, the crumbled goat’s cheese and put the crumble mix on top.

- Cook in the oven for 25 minutes at 180°C.

Enjoy ! 

Preparation

Bring the water, vanilla and sugar to the boil.

Peel the pears whole, squeeze the lemon over them.

Cook the pears in the syrup you have made for 10 minutes.

Leave them to cool down.

Melt the chocolate with the water and butter in a pan over a bain-marie. Stir with a spatula, until you have a smooth chocolate sauce. If necessary, thin it with the syrup used for cooking the pears.

Arrange the Gavottes on plates, as shown in the photograph. Position the pears, pour the chocolate sauce over them and sprinkle with crumbled Gavottes. 

Serve immediately.

Suggestion: try using peaches or strawberries instead of pears. For those with a sweet tooth, add a scoop of vanilla ice-cream!

Preparation

Wash and brush the lemon, slice off pieces of the peel (zests) and set aside.

Prepare the cheesecake base: gently using your fingers, mix the crumbled Gavottes and the slightly salted butter in a bowl. 

Place the mixture in baking rings lined with parchment paper (pastry cutters or, if you do not have any, tart moulds). Refrigerate for 30 minutes.

Place the sheets of gelatine in a bowl of cold water.

Meanwhile, mix the cream cheese, lemon zests, fromage blanc and sugar in a bowl.

Heat some water in a small saucepan. Take it off the heat and add the gelatine, having drained it thoroughly. Dissolve the gelatine in the hot water. Pour it over the cheese mixture. Stir quickly, until you get an even mixture.

Pour the cheesecake into the baking rings.

Smooth the surface and refrigerate for at least 4 hours.

Suggestion: try flavouring your cheesecake with zests of lime, or with vanilla. It is also delicious with caramel made using salt butter!

Preparation

Mix the mascarpone, fromage blanc, essential oil and icing sugar in a bowl. Refrigerate for at least 2 hours.

Peel the 4 clementines, removing all the pith. Place the segments in a saucepan with 5 cl of water and 3 tablespoons of cane sugar. Boil for 5 minutes, then leave to cool.

Arrange a layer of crumbled Gavottes in the bottom of the verrines, then the citrus cream (squeezed from a piping bag) and the clementines. 

Serve straight away.

Suggestion: try making a coffee-flavoured cream, rather like tiramisu. 

If you have not got a piping bag, you can use a freezer bag with a hole in the corner.

Preparation

Place the crumbled Gavottes in a mixing bowl and add the flour, brown sugar and cubed butter. Mix the ingredients with your fingers to obtain a crumbly dough.

Pre-heat the oven to 180°C (th.6). Peel and cut up the pears. Lay out the pears and chocolate chips in 4 small oven-proof dishes.

Sprinkle with a layer of the Gavottes crumble. Bake for between 20 and 25 minutes. This dessert can be enjoyed hot or cold.

Suggestion: try adding a few chopped hazel or pistachio nuts. You can also use red berry fruits and white chocolate for the recipe. 

Preparation

Pre-heat the oven to 180°C (th.6).

Prepare the short-crust pastry by blending all the ingredients with a food-processor. Allow the dough to rest in the refrigirator. 

Lay out the short-crust dough in a flan dish. 

Prick the bottom and sides with a fork, cover with a sheet of baking paper and weigh down with ceramic pastry weights (or dry beans). After 20 minutes, remove the weights and baking paper, and bake for a further 5 minutes, then leave to cool. 

For the Gavottes-chocolate mixture:

Melt the praline and dark chocolate in a pan over a bain-marie. 

Crumble the Gavottes in a large bowl.

Pour the melted chocolate over the crumbled Gavottes, mix-well. Spread the mixture over the piecrust base. 

Leave to set for 30 minutes in the refrigirator. 

Only then prepare the chocolate mousse: 

Break up 140 g of chocolate and melt it with the butter in a pan over a bain-marie.

Separate the egg whites from the yolks (clarify).

Pour the melted chocolate (after it has cooled) into a bowl and stir in 2 egg yolks.

Whisk the 3 egg whites and lightly fold them into the chocolate mixture. 

Spread the chocolate mousse over the Gavottes-chocolate layer of the tart. Refrigerate for 2 hours.

Just before serving, decorate with chocolate chips.

Suggestion: try making your mousse with white chocolate instead of dark, and add some almonds to the Gavottes. If you are short-of-time, use some ready-prepared pure-butter short-crust pastry.

Preparation

Place the sheets of gelatine in bowl of cold water.

Split the vanilla pod open and remove the seeds usiing the point of a knife.

Place the cream, sugar and vanilla seeds in a saucepan. Heat the mixture, stirring continuously. Take off the hob and leave to infuse for 5 minutes.

Dry the gelatine sheets and add them to the contents of the saucepan, stirring all the time.

Pour into verrines and leave to set in the refrigirator. 

Just before serving, pour the coulis over the panna cotta and sprinkle with the crumbled Gavottes.

Suggestion: try making a blood-orange panna cotta, accompanied by a chocolate sauce.

Preparation

Wash the potatoes. 

Boil a large pan of water, add some rock salt and drop in the potatoes (cook for about 20 minutes, depending on size). Peel the potatoes once they have cooled. 

Pre-heat the oven to 180°C (th. 6).

Skin and chop the onions.

Place the crumbled Gavottes on a plate and add the salt, pepper and the sesame seed. 

Melt the butter in a frying pan, add the onions and fry lightly (do not allow to brown).

Lightly butter a gratin dish, lay out a first layer of thinly sliced potatoes, the onions, then a second layer of potatoes. Pour on the single cream and sprinkle with a layer of crumbled Gavottes.

Bake for 15 minutes.

Suggestion: try adding some flakes of parmesan cheese to the crumbled Gavottes.

Preparation

Pre-heat the oven to 150°C (th.5).

For the tart bases:

Mix the powdered almonds, flour and crumbled Gavottes in a bowl.

In a second bowl, mix the cane sugar and egg yolk until the mixture turns white. Add the melted butter. Stir in the flour-Gavottes mixture.

Arrange the resulting mixture in a number of tart moulds, then cover each of them with a piece of baking paper held down by some ceramic pastry weights. Bake for 20 to 25 minutes.

After 15 or 20 minutes, remove the pastry wieghts and baking paper and bake for a further 5 minutes.

Remove from the oven and allow to cool completely.

For the strawberry jelly:

Hull 200 g of strawberries and cut them into small pieces. Mix with 5 cl of water, the lemon juice and the sugar.

Pour some cold water into a bowl and add the gelatine sheets.

Pour the strawberry coulis into a saucepan and heat. 

Drain the gelatine sheets and add them to the coulis, having first removed the saucepan from the hob. Stir thoroughly.

Pour the coulis into the tart bases.

Just before serving, decorate with the remaining strawberries and the mint leaves.

Serve chilled.

Suggestion: try making these tarts with other fruits: kiwi, raspberry, passion fruit, mango, gooseberry.

Preparation

Place the crumbled crêpes dentelle Gavottes® on a plate and add salt and pepper, the linseed and the chilli powder.

Thoroughly mix the cheese, poppy seed and some salt and pepper in a bowl.

Form some small balls of fromage frais and refrigerate for 20 minutes.

Just before serving, roll the balls of cheese in the crumble you have made with the crêpes dentelle Gavottes®.

Suggestion: try serving the cheese balls on cocktail sticks.

Preparation

For the rice pudding:

Split the vanilla pod in two, scrape off the seeds with the blade of a knife.
Rinse the rice in cold water. Place in a saucepan and cover with cold water. Bring to the boil and remove from the heat 2 to 3 minutes after the first bubbles appear. Rinse again and drain.
Bring the milk to the boil in a large saucepan. Reduce the heat, add the rice, the brown sugar, the vanilla seeds and the vanilla pod. Stirring continuously, dot with butter and continue to cook over a low heat for 30 to 40 minutes (depending on the rice used). The liquid should not be completely absorbed.

Wash the peaches, peel them, then halve and cut into cubes.
Melt the butter in a frying pan, add the peach cubes, sprinkle with sugar and cook at a moderate heat until caramelised.
Crumble the biscuits.

Serve the rice with the sautéed peaches, sprinkle with the crumbled Gavottes and enjoy!

Preparation

For the rhubarb compotée:

Trim the rhubarb, cut into cubes.
Cook the rhubarb, water and sugar over a moderate heat for around 30 minutes, stirring regularly until a compote is obtained. Allow to cool, then refrigerate.

For the strawberry mousse:

Wash, hull and slice the strawberries. Sprinkle half the strawberries with icing sugar and blend.
Heat the milk and agar agar and boil for 2 minutes, stirring, then add the crème fraîche.
Pour the mixture onto the blended strawberries. Blend for another 30 seconds. Pour into a bowl and add the reserved strawberry pieces.
Divide the mousse between small verrines and refrigerate for 2 hours.

Feuillantines:

Preheat the oven to 180°C (th.6)
Place the slightly salted butter in a pan with the pineapple juice and heat until just melted.
Cut the filo pastry sheet into pieces of the desired shape with a knife. Brush with melted butter, sprinkle with brown sugar and crumbled Gavottes.  Place in the oven to bake for approx 10 minutes at 180°C until lightly browned.
Remove the mousse from the refrigerator, cover with the compote and serve with the feuillantines. Enjoy!

Preparation

Mix the yoghurts with the milk in a bowl.

Whisk the egg whites and agave syrup until firm, add the praline and the 9 crumbled Gavottes.
Add the whisked egg whites to the yoghurt and milk mixture. Mix well and pour into an ice cream maker. The mixture is quick to set - around 20 minutes.

Leave the ice cream to rest for 1 hour in the freezer before serving.
Transfer the ice cream to verrines and sprinkle with Gavottes.

Suggestion: If you do not have an ice cream maker, prepare the ice cream mixture, place in the freezer and stir every 30 minutes to break up the ice crystals.

Preparation

Mix the softened butter with the sugar, vanilla sugar and salt in a bowl. Beat the mixture to obtain a creamy paste. Add the eggs one by one, mixing well.
In a second bowl, mix the flour, ground hazelnuts, Gavottes and baking powder. Gradually add this mixture to the previous mixture.
Add the chocolate chips.
Roll the dough into small sausage-shaped rolls then refrigerate.
Preheat the oven to 210°C (th.7).
Cut the rolls into slices 5 mm thick. Place them on a baking tray.
Bake for around 10 minutes at 180°C.
Remove from the oven and transfer the cookies to a rack to cool.

Preparation

Preheat the oven to 180°C (th.6)
Chop the hazelnuts finely.
Place 50 g slightly salted butter on a plate. Cream the butter with a fork.
Separate the eggs and whisk the whites vigorously with the icing sugar until the mixture adheres to the branches of the whisk. Set aside.
Mix the chopped hazelnuts and the crumbled Gavottes, add the brown sugar, 20 g of butter, cocoa powder and the creamed butter. Mix well. Gently fold in the egg whites.
Grease the interior of 4 individual circles and dust with caster sugar. Place them on a baking tray. Fill the circles with the mixture to 3/4 full. Bake for around 15 minutes at 180°C.
Remove from the oven, leave to cool for 5 minutes then unmould by sliding a knife around the edges of the circles.
To serve, place the cake on a plate. Sprinkle with icing sugar, bitter cocoa powder and crushed Gavottes.

Preparation

Crumble the Gavottes into a small dish and grind plenty of pepper on top (to taste). Mix.
Using a melon baller, make balls of foie gras. Spike onto cocktail sticks or small forks.
Roll each foie gras ball in the Gavottes-pepper mixture.
Place them on a plate, cover with cling wrap and refrigerate for at least 45 minutes.

Preparation

Preheat the oven to 180°C.
Crush 10 Gavottes.
Place the flour, chopped almonds, cubed butter, brown sugar and 10 crushed Gavottes in a bowl.
Make a crumble.
Place the crumble on a baking tray lined with parchment.
Bake for 10 to 15 mins.
Remove the crumble from the oven and set aside.

Pour 5 cl water into a pan, add the chocolate squares and melt over a low heat.
Off the heat, add the chestnut cream and mix with a spatula. Allow to cool.
Add the remaining crushed Gavottes.
Whip the cream into a chantilly. Combine with the previous mixture.
Pour the mousse into verrines and refrigerate.
To serve, sprinkle the crumble over the verrines.

Preparation

For each mille-feuille, use 9 whole Gavottes. Stick them together in threes using the caramel.
Wash and hull the strawberries, cut them in half.
Whip the cream into chantilly, adding around 30 g icing sugar, according to taste.

Assembling the mille-feuilles:

Place the halved strawberries on each stack of 3 Gavottes, then a layer of chantilly.
Repeat once, and finish with the final layer of Gavottes. Dust with icing sugar.
Serve immediately.

Preparation

Preheat the oven to 180°C.
Beat the eggs in a bowl, then add the sugar, beating all the while.
Melt the butter in the microwave and pour onto the mixture.
Combine the sifted flour and baking powder. Add to the egg mixture and mix well.
Pour the mixture into the paper cases in the muffin tin, to ¾ full.
Push the berries delicately into each cake.
Bake for approx 15 mins, remove from the oven and leave to cool.

Prepared the icing:

To prepare the icing, combine the icing sugar, butter, cream and Gavottes and beat well.

Assembly:

Transfer the icing to a piping bag and decorate the cupcakes.

Preparation

Preheat the oven to 180°C.
Combine the coconut with the sugar in a bowl.
Add the melted butter and the 2 eggs, mix well and add the crumbled Gavottes.
Line a baking tray with parchment.
Form the rochers using a teaspoon or your hands.
Make a small hole in each rocher, pour in the caramel then close the hole.
Place on the baking tray.
Bake for 10 to 15 minutes at 180°C until the rochers are golden.
Remove from the oven and leave to cool on a rack.

Preparation

- Preheat the oven to 180°C
- Crumble the Gavottes.
- Wash the apples and cut into 1 cm slices.
- Slice the black pudding.
- Cut the filo pastry into circles.
- Melt 15 g of butter and brush the filo pastry. Season and sprinkle with chilli and pepper.
- Bake in the oven until the disks begin to colour.
- Melt 25 g butter in a frying pan and cook the apple slices. They must be soft but retain their shape. Keep warm.
- Cook the black pudding in the same pan as the apples.
- Build the mille-feuilles with alternating layers of apple, black pudding, Gavottes and filo pastry.

Serve with an aperitif or as an appetiser.

Suggestion: Vary the recipe by using white pudding.

Preparation

- Peel the asparagus if necessary. Cut the stalks on the slant. Wash and dry.
- Beat the egg with a drop of water, pour into a plate.
- In a second plate, mix the breadcrumbs, crumbled Gavottes, salt and pepper.
- Dip the asparagus in the beaten egg, then in the Gavottes mixture and repeat.
- Heat the oil and butter in a frying pan, add the asparagus and cook quickly until they have coloured (about 2 to 4 mins depending on the thickness). The asparagus should still have some bite. Drain on kitchen paper.

Plate up the starter on individual plates, add a drizzle of fruit vinaigrette and garnish with the Gavottes crumble. Eat immediately.

Preparation

- Crumble the cake in a bowl, add the cream cheese and icing sugar. Mix well. Form small balls (bonbons) from the mixture placing a berry in the centre if you wish. Refrigerate for at least 1 hour.
- Melt the chocolate praline in a pan over a bain-marie then add the crumbled Gavottes.  Dip the cocktail sticks (or lollipop sticks) in the mixture and fix to the bonbons.
Refrigerate the bonbons until the chocolate has set.
- Keep the Gavottes/chocolate praline mixture warm.
- Dip the Cake Pops into the Gavottes/chocolate praline mixture to coat the bonbons. Decorate with crumbled Gavottes and leave to set.

Suggestion: This recipe can also be made using 48 salt caramel demi-crêpe Gavottes.

Preparation

- Cut the chicken breasts into thin strips.
- In a bowl, beat the egg with a pinch of salt. Pour the mixture onto a plate.
- On a second plate, combine the flour, breadcrumbs, crumbled Gavottes and pepper (chilli pepper optional). Mix.
- Coat the pieces of chicken in the beaten egg then in the breadcrumb mixture. Repeat.
- Heat the oil and butter in a frying pan, seal the chicken then lower the heat and cook for 5 to 8 minutes.

For the fromage blanc sauce:

- Wash and chop the chives.
- In a bowl, mix the fromage blanc with salt, pepper and chives.
- Pour the sauce into ramekins

Serve immediately.

Preparation

- Separate the egg yolks from the whites: put the yolks in a bowl, add the caster sugar whisking continuously until the mixture turns pale.
- Mix in the mascarpone.
- Whisk the egg whites until stiff. Delicately incorporate the egg whites into the mixture.
- Place a few raspberries around the sides of the verrines or small bowls
On the bottom, add a layer of mascarpone, a few raspberries then add another layer.
- Garnish the verrines or bowls with a mint leaf and a raspberry.  Refrigerate for at least 2 hours.

When ready to serve, sprinkle the top with Gavottes and dust with icing sugar. Enjoy!

Suggestion: If you prefer, substitute the raspberries with a seasonal fruit.

Preparation

- Break the white chocolate and melt over a bain-marie with 5 cl of double cream.
- Whip the remaining 35 cl of double cream.
- Once the chocolate has melted, mix into the whipped cream.
- Pour into the verrines and leave to set in the fridge for 30 mins.

In the meantime:

- Break the dark chocolate and put it to melt with the butter in a pan over hot water.
- Separate the egg yolks from the whites.
- In a bowl, add the egg yolks and whisk in the caster sugar until the mixture turns pale.
- Whisk the egg whites with the icing sugar until stiff.
- Pour the melted chocolate over the egg yolks, mix well and carefully add the egg whites.

Preparing the verrines:

- Take the verrines from the fridge, sprinkle with the dark chocolate mixture.
- Leave to set for at least 1 hr before serving.

When ready to serve, crumble the Gavottes and sprinkle the top with.

Preparation

- Place the butter and dark chocolate in a microwave dish and melt for 2 minutes.
Leave to rest for 2 minutes then stir.
- Add the brown sugar, then the eggs one by one. Stir.
Add the sifted flour and baking powder.
- Line a tall-sided, round microwavable dish.
For the mixture into the dish, cook for 8 to 10 minutes (depending on the power of the microwave)
- Remove from the microwave and leave to rest for 20 mins before carefully unmolding.
Once cooled, cut into 2 or 3 layers of equal thickness.

Prepare the filling:

- Melt the chocolate praline, crumble 20 Gavottes, mix well and spread over the layers.
- Refrigerate the cake until ready to serve.
- Dust the cake with bitter cocoa powder, decorate with pieces of gold leaf and garnish with Gavottes.

Suggestion : Serve this cake with an English crème.

Preparation

- Préchauffer le four à 180°C (th.6).
- Emietter les Gavottes, les disposer dans un saladier avec le muesli et le mélange de fruits secs.
- Verser l’huile, le beurre fondu, le miel. Bien mélanger et ajouter les pépites de chocolat.
- Tasser fermement la préparation dans des petits moules à cake.
- Enfourner 15 minutes.
- Sortir les moules du four et laisser reposer avant de les démouler.

Suggestion : vous pouvez saupoudrer les barres de céréales de sucre glace.

Preparation

- Melt the chocolate praline and the dark chocolate together in a pan over a bain-marie. Stir.
- Line a baking tray with parchment paper. Form the discs using a teaspoon. Delicately sprinkle with the crumbled Gavottes, pistachios and cranberries.
- Leave to set in a cool, dry place.

Preparation

- Preheat the oven at 180°C.
- In a blender, mix the flour, baking powder, brown sugar and eggs.
- Add the crumbled Gavottes and almonds.
- Mix well until the dough reaches an even consistency.
- Shape the dough into 2 rolls and place on a baking tray lined with parchment paper.
- Melt the butter with the milk and brush over the dough.
- Bake for about 1 hr.  Remove from the oven and slice immediately before the rolls become dry out.