Apricot Clementine Mango-Passion fruit Pineapple Red berries

Fruit compotées
r e c i p e b o o k l e t
 Recipe for use with INDIVIDUAL & PLATED DESSERTS
An original recipe created by
Lilian BONNEFOI

Fruit compotées fingers

METHOD
> Recipe makes 50 fingers

Breton shortbread Ingredients

Rub the butter into the flour, salt and baking powder. Butter 390 g
Cream the egg yolks and sugar, then add to the Custer sugar 340 g
Eggs yolks 200 g
rubbed-in mixture and mix until smooth. Chill and Cake flour 510 g
roll out to a 60x40cm rectangle, 2cm thick. Bake at Salt 6g
180°C for around 15 mins. Baking powder 35 g

Mascarpone cream Ingredients

Bring the cream to the boil with the split and scraped Mascarpone 1000 g
vanilla pods. Cream the egg yolks and sugar together Confectioner’s custard 480 g
Cream 1080 g
and add. Bring the mixture to a temperature of 85°C, Custer sugar 80 g
remove from the heat and add the softened gelatine. Eggs yolks 200 g
Add the confectioner’s custard and mascarpone, 200B gelatine 28 g
blend and chill for 24 hours. Vanilla pod 12 pods
Beat in a mixer for 5 minutes at medium speed to
emulsify before pouring over the Breton shortbread.
Place in the freezer to set.

Fruit compotée Ingredients

Heat one third of the puree and add the softened Ravifruit fruit compotée
gelatine. Mix in the rest of the compotée and pour (choice of flavour) 1200 g
200B gelatine 20 g
over the Mascarpone cream. Place in the freezer
to set.

Chocolate coating Ingredients

Chocolate couverture
Melt the chocolate couverture and add the melted (dark, milk, ivory) 500 g
cocoa butter, then the butter. Cocoa butter 190 g
Cut the frozen preparation into fingers 12x3cm, Butter 50 g
dip them into the chocolate mixture at 35°C, then
place them on a sheet of rhodoid paper.

TO ASSEMBLE & FINISH

Cut into fingers 12x3cm. Dip into the chocolate mixture at 35°C.
Place on a sheet of rhodoid paper. Set aside.
 This basic recipe can be used to make a wide variety of fingers. Experiment with
Hints different Ravifruit compotées and chocolate coatings.
Cut the pieces larger to make colourful fruity desserts.
& tips
 Recipe for use with INDIVIDUAL & PLATED DESSERTS
An original recipe created by
Lilian BONNEFOI

Fantasy on a fraisier
METHOD
> Recipe makes 50 individual fraisiers

Pistachio sacher sponge Ingredients

Warm the almond paste in the microwave and 50 % almond paste 270 g
combine with the icing sugar and pistachio paste Icing sugar 100 g
Whole egg 90 g
in a mixer using a pastry paddle. Once smooth, whisk Eggs yolks 165 g
the egg whites and whole egg into the mixture gra- Pistachio paste 240 g
dually, then whisk to the ribbon stage. Beat the egg Egg whites 250 g
whites with the sugar until they form peaks, then Custer sugar 130 g
gently mix them into the first mixture, finishing up Cake flour 165 g
with the sieved flour. Pour the sponge mixture into
a 60x40cm baking tin and bake at 200°C for 8
mins. Cool on a rack.

Strawberry juice Ingredients

Place the whole frozen strawberries in a bowl IQF Ravifruit strawberries 2000 g
in a bain marie and leave to stew. Strain the Strawberry juice 600 g
juice through cheese muslin (without squeezing) Honey 20 g
Kappa carrageenan 8g
for perfectly clear strawberry jus. Mix the kappa
carrageenan into the strawberry juice and honey.
Bring the mixture to the boil then immediately pour
a thin layer onto a 60x40cm baking sheet. Chill.
Cut out rectangles 10 cm wide and roll around the
frozen white chocolate tubes. Set aside.

White chocolate & vanilla mousse Ingredients

Make a zabaglione with the egg yolks, water, glucose Egg yolks 165 g
and powdered milk, without heating above 50°C. Water 165 g
Glucose 22 g
Whisk until cook and set aside. Bring the liquid Powdered milk 62 g
cream to the boil with the scraped vanilla pods, Liquid cream 180 g
then pour onto the white chocolate couverture to White chocolate couverture 240 g
make a ganache. Soak the gelatine and squeeze Vanilla pod 2
dry, add. Gently mix in the zabaglione followed 200B gelatine 9g
by the whipped cream. Mould in a rhodoid paper Whipped cream 660 g
tube, 2.5cm in diameter and 10cm long. Set aside
in the blast freezer.

Red Berries compotée Ingredients

Warm the red berry compotée. Soak the gelatine Ravifruit Red
and squeeze dry, then mix it. Add the finely chopped Berry compotée 1500 g
Leaves fresh mint chopped 12
mint and pour into a 60x40cm tin over the pistachio 200B gelatine 30 g
sponge, then place in the blast freezer.
TO ASSEMBLE & FINISH
Cut the dessert in the tin into 4x10cm rectangles.
On top of each one place a white chocolate mousse cylinder, rolled in the strawberry juice and sprin-
kled with sesame seeds. Draw lines of coulis on a plate and place the fraisier on top. Decorate with
fruits.
 Recipe for use with INDIVIDUAL & PLATED DESSERTS
An original recipe created by
Nicolas DENIS

Bourbon vanilla panna cotta,

mango-passion fruit compotée
& foam
METHOD
> Recipe makes 10 verrines (Requires a siphon and cartridges)

Vanilla panna cotta Ingredients

Infuse the vanilla in one third of the cream and the Single cream 900 g
sugar. Add the melted gelatine and the rest of the Brown sugar 135 g
cream. 200B gelatine 15 g
Vanilla pods 2

Mango & passion fruit compotée Ingredients

Ravifruit mango-
passion fruit compotée 400 g

Foam Ingredients
Put the ingredients together in the siphon and UHT cream 100 g
refrigerate for 30 minutes before use. Ravifruit mango purée 150 g
Ravifruit
passion fruit purée 50 g
Icing sugar 15 g

Caramelised pistachios Ingredients

Heat the water and sugar to 121°C, add the Whole pistachios 300 g
pistachios and combine, stirring continuously until Caster sugar 150 g
the pistachios are lightly caramelised. Water 90 g
Pour onto a silicone sheet or greaseproof paper.

TO ASSEMBLE & FINISH

Pour the panna cotta into a verrine and leave to set for at least 1 hour in a refrigerator, then
add 2cm of mango-passion fruit compotée.
Finish with mango and passion fruit foam and caramelised pistachios.
 Recipe for use with INDIVIDUAL & PLATED DESSERTS
An original recipe created by
Sylvain MATHY

Vacherin apricot chocolat blanc

METHOD
> Recipe makes 20 portions

Almond & lemon crumble Ingredients

Mix all the ingredients together to form a dough. Brown sugar 63 g
Roll out the dough to a thickness of 2mm between Butter 63 g
a non-stick baking mat and a sheet of greaseproof Soft flour 63 g
paper. Remove the parchment paper and bake at Hazelnut flour 63 g
160°C. As soon as it is cooked, cut into 5 cm squares. Ravifruit lemon zest 5g
Set aside in a dry place.

Apricot & Kirsch sorbet Ingredients

Heat the water to 50°C. Mix in the dry ingredients. Water 350 g
Bring to the boil and pour onto the defrosted apricot Caster sugar 215 g
puree. Blend. Cool to +4°C. Leave to mature for at Atomized glucose 50 g
least 4 hours. Add the kirsch, blend again and process Sorbet stabiliser 6g
in an ice cream maker. Mould using an acetate sheet Ravifruit apricot puree 625 g
and a 60x40x2cm stainless steel baking sheet. Cool Kirsch 16 g
in a blast chiller.

White chocolate sorbet Ingredients

Water 540 g
Heat the water to 50°C. Mix together the dry Caster sugar
ingredients and add. Bring to the boil and add the 20 g
Invert sugar 90 g
white chocolate couverture. Blend. Cool to +4°C. Sorbet stabiliser
Leave to mature for at least 4 hours. Process in an 4g
Milk powder 70 g
ice cream machine. Mould with the apricot sorbet White chocolate couverture
to a thickness of 2cm. Cool in a blast chiller. 275 g

French meringue shell Ingredients

Beat the egg whites (at room temperature) into Egg whites 63 g
peaks, gradually adding the caster sugar. Use a Caster sugar 63 g
spatula to mix in the sieved icing sugar. Pipe into 6cm Icing sugar 63 g
Ø flexible moulds, pushing the mixture against the
sides with a spoon. Dry in a proving oven at 40°C
for 12 hours, then finish by baking in a convection
oven at 60°C with the door slightly open for one
hour. Turn out. Stick the two half shells together
with royal icing and gently make a 1cm Ø hole in
one of them. Set aside in a dry place.

Apricot mixture Ingredients

Mix and warm the apricot compotée and the apricot Ravifruit apricot compotée 315 g
purée. Ravifruit apricot purée 190 g
ASSEMBLY, PLATING UP & FINISHING
Remove the sorbets from the mould. Cut 2cm strips and stick them together 2 by 2, turning
them carefully to ensure that the colours alternate. Set aside in a freezer. Stick a square of
crumble to the plate. Place a cube of sorbet on the crumble. Top with a meringue shell. Use a
piping bag to fill the hole in the meringue shell with the apricot mixture. Decorate with a slice
of apricot, gold leaf and lemon or lime zest.
 Recipe for use with INDIVIDUAL & PLATED DESSERTS
An original recipe created by
Sylvain MATHY

Pineapple, mango-passion fruit verrine

METHOD
Sponge fingers
> Recipe makes 20 portions

Ingredients
Beat the egg yolks with the first portion of the Egg whites 120 g
caster sugar. Beat the egg whites with the second Caster sugar 65 g
portion of the caster sugar until they form peaks. Egg yolks 80 g
Gently mix the two preparations together. Sift the Caster sugar 65 g
soft flour with the potato starch and add. Pipe, Soft flour 100 g
sprinkle with grated coconut then sprinkle with Potato starch 25 g
icing sugar twice. Bake in a fan oven at 190°C for Grated coconut 15 g
5 to 6 minutes. Remove from the oven and transfer Icing sugar QS
to a rack.

Pineapple sorbet Ingredients

Heat the water to 50°C. Mix in the dry ingredients. Water 258 g
Bring to the boil and pour in the defrosted fruit Caster sugar 96 g
puree. Blend. Cool to +4°C. Leave to mature for Atomized glucose 40 g
at least 4 hours. Add the zests, blend again and Sorbet stabiliser 0,6 g
process in an ice cream maker. Ravifruit pineapple puree 550 g
Ravifruit lemon puree 44 g
Lime zests 2g

Vanilla & kirsch ice cream Ingredients

Heat the milk, cream and vanilla to 50°C. Mix the Full cream milk 238 g
dry ingredients together and pour in. Bring to the Caster sugar 80 g
boil and add the egg yolks. Cook at 85°C. Sieve, Cream (35% fat) 55 g
then use a hand blender to emulsify. Cool to +4°C. Ice cream stabiliser 2g
Leave to mature for at least 4 hours. Blend again, Milk powder 8g
adding the kirsch. Process in an ice cream maker. Egg yolks 20 g
Cool in a blast chiller. Vanilla pod 1 unit
Kirsch 15 g

French meringue Ingredients

Beat the room-temperature egg whites into peaks, Egg whites 63 g
gradually adding the caster sugar. Use a spatula to Caster sugar 63 g
mix in the sieved icing sugar. Pipe using a rectangular Icing sugar 63 g
piping bag. Dry in a proofing oven at 40°C for 12
hours. Set aside in a dry place.

Mascarpone whipped cream Ingredients

With all ingredients very cold, mix together and Whipping cream 250 g
then whip. Chill. Vanilla pod 2g
Caster sugar 30 g
Mascarpone 125 g

Mango & passion fruit compotée Ingredients

Ravifruit mango-
passion fruit compotée 313 g
 PLATING UP & FINISHING
Chill small dishes in the freezer before using. Place some mango - passion fruit compotée in the
largest dish and lay quenelles of ice cream and sorbet on it. Put Mascarpone whipped cream and
some pieces of meringue in the second dish. Decorate with a slice of Victoria pineapple and a

ne coconut sponge finger.

 Recipe for use with INDIVIDUAL & PLATED DESSERTS
An original recipe created by
Pascal HAIRABEDIAN

Apricot perspective
METHOD
> Recipe makes 10 portions

Chocolate macarons (20 p. Ø 8 cm) Ingredients

Mix the ground almonds, icing sugar, cocoa powder Almonds flour 185 g
and raw egg whites together. Make an Italian Icing sugar 185 g
Cocoa powder 30 g
meringue. Mix the warm Italian meringue into Raw eggs whites 75 g
the dough in 3 stages, form a macaroon mixture Sugar (heated to 117°C) 200 g
and pipe onto sheets. Leave for 20 minutes to Water 50 g
form a crust and bake at 160°C for 22 mins. Whipped egg whites 75 g

Apricot sorbet Ingredients

Weigh out the sugar, atomised glucose and stabilizer, Ravifruit apricot puree 333 g
then gently add to the water, stirring all the time. Bring Sugar 50 g
to the boil, pour into a tray and add the puree. Blend Atomized glucose 30 g
Water 80 g
well. Set aside in the fridge. Refrigerate to mature for Invert sugar 10g
at least 4 hours. Blend again before processing in an Stabilizer 1g
ice cream maker.

Chocolate mousse (10 rings Ø 8 cm) Ingredients

Melt the dark chocolate couverture in a bain marie. Dark chocolate couverutre
(64% cocoa) 240 g
Make a pâte à bombe with the cooked sugar. Beat Whipping cream 320 g
the chocolate and one third of the cream together Whole eggs 50 g
vigorously, then gently add the other two thirds of Sugar (heated to 121°C) 120 g
the cream. Finish with the cooled pâte à bombe and Water 40 g
mould the mixture in the rings. Refrigerate for 30 mi- Egg yolks 80 g
nutes, then remove the centre of each mousse with
a 5 cm cutter to leave a ring of mousse. Keep the
disc of mousse for use elsewhere. Place in the blast
freezer, then spray with dark chocolate.

Apricot compotée Ingredients

Ravifruit 30/40 g
apricot compotée (per portion)

PLATING UP
Place a ring of chocolate mousse on an upturned macaroon, and fill the centre with apri-
cot compotée (30 to 40g per portion). Make cubes of apricot sorbet and roll them into
the caramelised almonds. Use a paper cone to draw a line of melted chocolate on a plate.
Place the macaroon and cube of sorbet on the line. Finish with thin slices of apricot, dried
vanilla pod, tangy meringue and apricot compotée on the sorbet.
 Recipe for use with DESSERTS
An original recipe created by
Christophe NIEL

Exotic pleasure
METHOD
Coconut dacquoise Ingredients
> Recipe makes 4 desserts Ø 22 cm - High 4,5 cm

Combine the icing sugar, ground almonds and Egg whites 400 g
flour. Beat the egg whites with the sugar to form Caster sugar 140 g
soft peaks, then gently add the ground almonds Icing sugar 360 g
and coconut. Using a no. 13 plain tip, pipe into Almonds flour 180 g
a greased and floured 20cm ring. Pipe a second Cocoa powder 180 g
circle of dough around the circumference to form Cake flour 80 g
an edge. Bake at 170°C for 20 mins.

Passion fruit cream Ingredients

Soften the gelatine in the water. Bring the Ravifruit passion
puree, half of the sugar and the zest to the fruit puree 600 g
boil. Separately, mix together the eggs and the Caster sugar 360 g
rest of the sugar. Add the corn flour. Pour part Lime zests 2 units
of the hot puree into the mixture, mix and return Egg yolks 200 g
the entire mixture to the saucepan. Bring to the Corn flour 60 g
boil and cook for 2 minutes. Remove from the 200B gelatine 8g
heat and add the softened gelatine. At 40°C, Water for gelatine 40 g
add the butter and mix well. Leave to cool. Emul- Butter 260 g
sify well before use.

Mango - passion fruit compotée Ingredients

Heat the puree. Mix together the sugar and pec- Ravifruit mango-
tin. Gradually whisk into the compotée. Boil for 1 passion fruit compotée 1000 g
minute. Set aside. NH pectin 16 g
Caster sugar 80 g

Mango, passion fruit & lime mousse Ingredients

Soften the gelatine in 10g of water. Heat the sugar Ravifruit mango-
to 121°C and pour onto the egg whites, beaten passion fruit compotée 1000 g
into peaks. Heat one quarter of the compotée with Egg whites 100 g
the lime zest. Add the softened gelatine and mix Caster sugar 200 g
with the rest of the compotée. Add the mixture, Lime zest 4 units
the whipped cream and 50g of meringue. Use Whipping cream 800 g
immediately. 200B gelatine 24 g
Water for gelatine 120 g

Lychee & coconut or mango Ingredients Ingredients

& passion fruit mirror glaze Ravifruit lychee Ravifruit passion
(recipe identical for both flavours) puree 440 g fruit puree 440 g
Ravifruit coconut Ravifruit mango
Boil all the ingredients (except the puree 125 g puree 125 g
sugar and pectin) together for 1 min. Glucose 140 g Glucose 140 g
Mix together the sugar and pectin and NH pectin 8g NH pectin 10 g
add. Boil for a further 1 minute. Blend Caster sugar 65 g Caster sugar 85 g
for 1 minute and leave to cool. Use it Liquid cream 30 g Liquid cream 30 g
between 35 and 45°C.
ASSEMBLY
Line the 22cm Ø ring mould with rhodoid paper and place the coconut sponge at the bottom. Fill the
sponge case with mango - passion fruit compotée with pectin. Pipe on the passion fruit cream and
leave to set for 2 mins in the blast chiller. Add the mango and lime mousse and smooth. Place in the
freezer. Remove the ring. Glaze with the fruit mirror glaze. Ideas for decorating: fruits, mini coconut
and lime macaroons, etc.
 Recipe for use with DESSERTS
An original recipe created by
Pascal HAIRABEDIAN

Harmony of pistachio & red berries

METHOD
> Recipe makes 50 portions- 1tin 40 x 60 cm

Strawberry Genoa bread Ingredients

(2 sheets, 800g in weight) Almond paste 50% 600 g
Beat the almond paste with the almond powder Almond flour 180 g
Eggs 500 g
and eggs to the ribbon stage. Sieve together the Cake flour 55 g
starch and flour and add, then finish with the butter, Corn flour 55 g
flavouring and colouring. Place in 40x60 cm tin on a Melted butter 230 g
baking sheet and bake in the oven at 170°C. Strawberry flavouring QS
Strawberry red colouring QS
To soak
Syrup (heated to 28°C) 300 g
Water 150 g
Kirsch 40 g

Red berries compotée Ingredients

Heat 500g of red berry compotée with the sugar, Ravifruit red berry
compotée 1800 g
soften the gelatine in the cold water and add, then 200B gelatine 36 g
add the rest of the compotée. Caster sugar 90 g

Pistachio cream Ingredients

Heat 200g of confectioner’s custard, add the Confectioner’s custard 700 g
softened gelatine, add the pistachio paste and Whipped cream 1400 g
the rest of the confectioner’s custard then finish Pistachio paste 210 g
200B gelatine 21 g
with the lightly whipped cream.

ASSEMBLY
Place a cake in a 40x60cm frame. Soak it, pour in the compotée before it sets, then add the
second sheet of cake and soak it. Place in the blast freezer briefly, then pour on the pistachio
cream, smooth and set aside in the blast freezer. Cover with a neutral glaze. Cut to required
size. As a plated dessert, decorate with red berries and coulis.
es

Hints You can vary this recipe using other compotée flavours from the Ravifruit range,
such as pineapple, clementine, mango and passion fruit or apricot. The jellied red
& tips berry compotée recipe can be used for all the flavours in the compotée range.
 Recipe for use with DESSERTS
An original recipe created by
Christophe NIEL

Manguo-passion fruit
& red berry Pavlova
METHOD
> Recipe makes one dessert Ø 22 cm - High 4,5 cm

Light meringue Ingredients

Beat the egg whites to stiff peaks, then add half Egg whites 120 g
the caster sugar. By hand, use a spatula to add Caster sugar 120 g
Icing sugar 120 g
the sieved icing sugar and the rest of the caster
sugar to the egg whites, blending well. Pipe
the meringue into a greased, sugared ring on
a greased, sugared non-stick baking mat using
no. 13 tip. Pipe an additional circle of meringue
around the circumference to form an edge. Bake
at 150°C for 30 mins.

Whipped vanilia mascarpone cream Ingredients

Whip all the ingredients together until stiff peaks Cream (35% fat ) 300 g
Mascarpone 120 g
form. Chill. Vanilla pod 1/2 unit
Caster sugar 20 g

Mango-passion fruit compotée Ingredients

Ravifruit mango-
passion fruit compotée 250 g

ASSEMBLY
Place one third of the whipped Mascarpone cream in the meringue nest. Add 250g of mango-
passion fruit compotée. Cover with the remaining cream. Decorate as required, using seasonal
fruits chosen according to the compotée used.

Hints Pavlova is a quick, simple dessert.

Vary the fruit flavours to serve all year round.
& tips
 Recipe for use with TARTS
An original recipe created by
Nicolas DENIS

Clementine, almond &

coconut meringue tarts
METHOD
> Recipe makes one dessert Ø 22 cm - High 4,5 cm

Sweet pastry Ingredients

Mix together the butter, sugar, ground almonds, salt Soft butter 300 g
and vanilla, then alternately add the flour and eggs. Icing sugar 180 g
Bake at 150°C for 10 mins. Set aside. Almond flour 60 g
Salt 1,5 g
Whole eggs 112 g
Vanilla powder 3g
Bread flour (French type 55) 500 g

Clementine almond cream Ingredients

Beat the creamed butter with the sugar until pale, Fresh butter 100 g
then add the eggs and ground almonds, finishing Caster sugar 100 g
with the clementine compotée. Spread in the bot- Almonds flour 100 g
tom of the pre-cooked pastry case and return to the Eggs at room temperature 80 g
oven at 170°C for 20 to 30 mins. Ravifruit clementine
compotée 100 g

Clémentine cream Ingredients

Mix together the eggs, sugar and clementine Caster sugar 540 g
compotée and boil for 5 minutes. Add the softe- Whole eggs 540 g
ned gelatine. At 40°C, add the butter and beat Butter sheet 800 g
for 5 minutes. Cover with cling film (in contact Ravifruit clémentine
with the surface) and refrigerate for 45 minutes. compotée 400 g
200B gelatine 5g

Coconut meringue Ingredients

Beat the egg whites into peaks with the sugar and Egg whites 50 g
mandarin zests. Add the coconut puree. Place in a Caster sugar 85 g
piping bag and pipe small balls. Cover with grated Ravifruit coconut puree 10 g
coconut and bake in a forced air oven at 120°C for Mandarin zests 1 unit
around 1½ hours. Grated coconut QS

ASSEMBLY
Line the tart tin with sweet pastry, precook for 10 minutes, add the clementine almond
cream and cook for a further 20 to 30 minutes. Leave to cool. Smooth clementine cream
over the tart, and use a piping bag to pipe balls of clementine cream. Decorate with coconut
meringues.
 Recipe for use with TARTS
An original recipe created by
Philippe VEDEL

Fruits tarts
METHOD
> Recipe makes one dessert Ø 22 cm

Sweet pastry Ingredients

Rub the butter into the flour. Add the sugar and Cake flour 150 g
Icing sugar 60 g
ground almonds followed by the eggs. Chill for 1 Butter 75 g
hour. Whole eggs 25 g
Almond flour 20 g

Almond cream with fruit compotée Ingredients

Cream together the butter and sugar, add the Butter 60 g
ground almonds, zests and then the eggs. Add a Sugar 60 g
fruit compotée as appropriate to the flavour of the Almond flour 60 g
tart. Whole eggs 60 g
Ravifruit orange zests 5g
Ravifruit compotée
(choice of flavour) 60 g

Tart ideas
Red berry tart Apricot tart
Ingredients Ingredients
Pastry dough 320 g Sweet pastry 320 g
Ravifruit red berry compotée 200 g Ravifruit apricot compotée 200 g
Ravifruit IQF berry mix 300 g Ravifruit IQF apricot halves 300 g
Red berry almond cream 300 g Apricot almond cream 300 g
Neutral glaze 100 g Neutral glaze 100 g

Exotic fruits tart Pineapple tart

Ingredients Ingredients
Sweet pastry 320 g Sweet pastry 320 g
Ravifruit mango-passion fruit compotée 200 g Ravifruit pineapple compotée 200 g
Ravifruit IQF mango quarters 300 g Ravifruit IQF pineapple slices 300 g
Mango-passion fruit almond cream 300 g Pineapple almond cream 300 g
Neutral glaze 100 g Neutral glaze 100 g

ASSEMBLY
Line a 22cm tart ring. Fill the bottom of the tart with the chosen compotée, place in the
freezer briefly. Pipe in the fruit almond cream and garnish with fruits appropriate to the
chosen flavour. Bake at 180°C for 10 minutes, then turn down the oven to 165°C and
continue to bake for 25 to 30 minutes. Cool, glaze and decorate.
 You can also make a chocolate clementine tart. Put 250g of clementine compotée
Hints in the precooked tart case and leave to set in the freezer for 2 minutes. Finish by
simply pouring on your usual chocolate cream. Use this one recipe to make a range
& tips of different tarts!
 Recipe for use with TAKE-ALONG CAKES & PASTRIES
An original recipe created by
Lilian BONNEFOI

Fruit purée
brioche puff
> Recipe makes 25 individual brioches

METHOD
Brioche dough Ingredients
Knead together the flour, eggs, salt, sugar, Gruau flour or cake flour 1000 g
yeast and water until the dough comes away Sugar 120 g
Salt 15 g
from the sides of the bowl. Add the cubed Fresh yeast
butter, continue kneading until the dough 30 g
Whole eggs 550 g
comes away from the sides of the bowl again Water 35 g
then remove from the bowl and chill. Roll out Fresh butter 135 g
the brioche dough, place the tourage butter Dry butter 460 g
on top and make one double fold and turn
followed by one single fold. Chill.

Fruit compotée Ingredients

Mix the pectin with the sugar. Then heat Ravifruit fruit compotée
one third of the compotée and add the (choice of flavour) 1000 g
pectin and sugar to it. Add the rest of the Yellow pectin 15 g
compotée, bring to the boil for 1 minute, Sugar 50 g
then chill.

TO ASSEMBLE & FINISH

Roll out your brioche dough to 3mm thick. Spread three quarters of the fruit compotée
you have chosen over it and roll up like a Swiss roll. Cut into slices 4cm long. Place upright
in paper cases or round moulds. Leave to rise in the proving oven, then bake at 190°C.
 Recipe for use with TAKE-ALONG CAKES & PASTRIES
An original recipe created by
Benoit PERRUCHON-MONGE

Fruit compotée cakes

METHOD
> Recipe sufficient for 2 aluminium cake moulds 22x10x6 cm

Cake mixture Ingredients

In a round-bottomed stainless steel bowl, Butter 300 g
whisk the creamed butter with the sugar until Caster sugar 300 g
Whole eggs 300 g
pale. Sieve together the flour, cream powder Bread flour (French type 55) 155 g
and baking powder, add the ground almonds Custard powder 55 g
and add this to the mixture. Then add the Baking powder 5g
ground lemon puree. Line cake moulds and Almond flour 200 g
two-thirds fill with the mixture. Place in the Ravifruit
freezer to harden. ground lemon compotée 75 g
Ravifruit fruit compotée
(choice of flavour) QS

Lemon cake with red berry compotée

Pipe a strip of red berry compotée onto the frozen cake. Bake immediately at 160°C for 40
to 45 minutes depending on the size of the mould. Turn out once completely cold.

Coconut cake with pineapple compotée

Use the lemon cake recipe, replacing the almond flour with grated coconut and the ground
lemon puree with coconut puree. Add Ravifruit pineapple compotée.

Praline paste cake with apricot compotée

Use the lemon cake recipe, replacing 50g of almond flour with 100g of praline paste, and
reducing the quantity of sugar in the mixture to 250g. Replace the ground lemon puree with
30g of Amaretto. Add Ravifruit apricot compotée.

Chocolate cake with clementine compotée

Use the lemon cake recipe, replacing 50g of almonds flour with 60g of cocoa powder.
Replace the ground lemon puree with 30g of Grand Marnier. Add Ravifruit clementine
compotée.
 Use the same recipes to make miniature cakes. Bake in silicone kouglof moulds.
Hints Turn out once completely cold, and fill the hole in the cake with compotée.
Use the Ravifruit fruit compotée range to make easy to bake cakes in a whole
& tips variety of different colours and flavours.
 Recipe for use with TAKE-ALONG CAKES & PASTRIES
An original recipe created by
Nicolas DENIS

Almond macaroon,
Pineapple salted butter caramel
METHOD
> Recipe makes 24 portions

Macaroon Ingredients
Beat the eggs and dried eggs into peaks, Egg whites 84 g
add the sugar. Combine with the macaroon Caster sugar 20 g
mixture until the mixture is smooth and Egg whites powder 6g
Almond flour 132 g
glossy. Pipe and leave for 30 minutes to Sugar 132 g
form a crust before baking. Bake 145°C for
13 to 15 minutes.

Pineapple salted butter caramel Ingredients

Caramelise the sugar until it is light brown. Sugar 320 g
Add the butters, the warmed cream and the Cream 120 g
Ravifruit
compotée. Cook to between 105 and 109°C. pineapple compotée 200 g
Salted butter 130 g
Butter 120 g

Chef’s
tip

Fruit compotée macaroon filling - basic recipe

Soften the gelatine in the water. Warm the Ingredients
compotée and mix the sugar and pectin toge- Ravifruit compotée 1000 g
ther. Gently add the sugar and pectin to the Pectin NH 16 g
compotée. Mix well. Bring to the boil and boil Sugar 75 g
for 1 minute. Remove from the heat and add 200B gelatine 4g
the gelatine. Set aside. Water 16 g

The combination of pectin NH and gelatine in this recipe makes for a soft texture (created
by the pectin) and also avoids the macaroon shell going soggy in contact with the compotée
(as the gelatine absorbs the moisture in the compotée).
 Recipe for use with TAKE-ALONG CAKES & PASTRIES
An original recipe created by
Christophe NIEL

Gateau Basque
with fruit compotée
METHOD
> Recipe sufficient for 3 x Ø 22 cm sandwich tins

Gâteau Basque dough

In a mixer, use a flat beater to beat together Ingredients
the eggs, egg yolks, vanilla and sugar. Sieve the Cake flour (French type 55) 750 g
flour with the baking powder and salt and add. Baking powder 20 g
Separately, mix together the creamed butter Egg yolks 60 g
and spirits and add to the mixture. Cover with Sugar 630 g
Whole eggs 70 g
cling film and chill. Vanilla powder 10 g
Salt 2g
Creamed butter 375 g
Rum 45 g
Aniseed alcohol 45 g

Confectioner’s custard Ingredients

Heat the milk with half of the sugar. Beat Milk 1000 g
the eggs with the rest of the sugar until Sugar 200 g
Whole eggs 100 g
pale, then add the cream powder. Pour a Egg Yolks 80 g
little boiling milk into the mixture to warm Custard powder 90 g
the eggs, then pour the mixture into the Butter 100 g
boiling milk, stirring immediately. Bring to
the boil and cook for 2 minutes. Remove
from the heat and add the butter. Pour
straight onto a filmed baking sheet. Cover
with cling film (in contact with the surface),
ensuring no air remains. Cool immediately.

Fruit compotée Ingredients

Ravifruit fruit compotée
(choice of flavour) 900 g

TO ASSEMBLE & FINISH

Roll out the dough to 4mm thick and use to line the sandwich tins. Spread with Ravifruit fruit
compotée (300g per tin). Place in the freezer to harden slightly. Pipe a spiral of confectioner’s
custard (500g per tin) on top of the compotée and cover with a second circle of dough. Brush
with beaten egg twice, score with a fork and bake at 160°C for 55 mins. Turn out once cool.
 There are two schools of thought regarding the traditional recipe for Gateau Basque.
Some people believe it should be made with cherry jam, while others cannot conceive
Hints of any filling other than confectioner’s custard. This indulgent version is sure to please
both camps!
& tips Choose your favourite flavour from the Ravifruit fruit compotée range and combine it
with a generous layer of confectioner’s custard.
 Lilian BONNEFOI
Hôtel du Cap Eden Roc ***** - Cap d’Antibes
« I find the fruit compotées a real pleasure to work with, not just for pastries and small cakes
but also for plated desserts. »

Nicolas DENIS
Institut Gastronomie Riviera - Seillans
« Ravifruit compotées are practical, easy to transform and simple to use, with the most fantastic
fruit flavours and aromas. By using them, I know that each batch of pastries I make is just as
delicious as the last. »

Pascal HAIRABEDIAN
Les Brasseries Georges - Nice
« I use this range of compotées in five original flavours as a base for a multitude of recipes. They
can be used as they are or in various preparations, both simple and more elaborate (in a jelly, as
ripple in a sorbet, in fillings, in hot sauces, etc.). With their authentic fruit flavours your desserts
are sure to be a success! »

Création www.expressives.fr - 06 80 07 28 09 / Crédit Photo : Jean-Michel Sordello - Pascal Lattes / 10.14

Sylvain MATHY
Domaine Archange, 2* Michelin - Le Cannet
« I like the Ravifruit compotées range because the products are easy to use. The flavours are
clean and not too sweet so they lend themselves to a variety of uses (they can be thinned by
adding pulp or thickened with a gelling agent). »

Christophe NIEL
Lycée Escoffier - Cagnes sur Mer
« If you are looking for an easy to use, time-saving product but are not prepared to sacrifice
fresh fruit quality, look no further than Ravifruit fruit compotées. »

Benoit PERRUCHON-MONGE
Lycée Hôtelier de Monte Carlo - Monaco
« Ravifruit fruit compotées are great to work with. By using them, I know I can rely on the
authentic and consistent flavours of fruit which is always picked at its best - a hallmark of
professional quality. These compotées are equally successful used as they are to complement
a cake, buttery brioche or French toast, cooked in a take - along cake or frozen as a ripple in
an ice cream. »

Philippe VEDEL
Lycée Escoffier - Cagnes sur Mer
« Ravifruit fruit compotées give me a certain latitude in my work. I find them particularly useful
for making tarts, because they underpin and reinforce the flavours without requiring any extra
sugar. With the range of flavours, each dish takes on its own flavour. I find them an excellent
compromise between basic puree and whole fruit. »

RAVIFRUIT - 26140 Anneyron - France - Tél. : +33 (0)4 74 84 08 53 - www.ravifruit.com