Vegan chocolate milk-shake

So here in France, it’s heat wave… so I was hoping for some miracle, but… and… so it happenned ! A milk-shake without milk, but gorgeous. I got this idea ’cause it’s now smoothie time for me, and also, because the recipe is inspired of vegan banana ice-cream, for those who know it ! 🙂

2015-07-01 18.38.49Ingredients:

  • 1 ripe banana
  • 2 ripe pear
  • unsweetened cocoa powder


  1. If you’ve already frozen bananas, that’s perfect. Whereas… sorry, you’ll have to split it and freeze it 🙁
  2. So, throw your banana in the blender, and wait 10 minutes (it’s too tough for a blender). During this time, peel your pears and throw away the seeds. Add chocolat (among 5 teaspoon, but I presume I’m adding much more ^^)
  3. Mix
  4. Enjoy as quick as you can !

Strawberry-candied lemon Maki (vegan)

Strawberry Leather Ingredients:

  • strawberries
  • Optional: sugar (max 20%)
  • OR strawberry compote (max 20% sugar)

Rice pudding Ingredients:

  • 100g round rice
  • 500ml soy milk (calcium for me) // or rice milk for gluten free
  • 10 mint leaves
  • Caster sugar
  • 50g Lemon bark

Candied Ingredients (for 3 lemons):

  • lemon peel (16 strips with lemon)
  • 400ml water
  • 100g sugar

Strawberry Leather preparation:

  1. spread on 5 mm thick on a plate or greaseproof paper
  2. let dry for a good 6 hours at 70°C (depends ovens or dryers, you’ll see when you can take off one edge and that “it stands”! ^^)

Note: keeps very long time (and really long veeeeeery in a sealed bag without air, like any dehydrated product)

Note 2: Hey! yes, it is best to plan ahead and do it the night before, a bit like the candied lemon peel!

Preparing rice pudding:

  1. put the rice, milk and sugar over low heat for 1 hour
  2. the last 15 minutes, add the mint leaves

Note: it can be conserved 24h, 48 also, but the color will no longer be at the rendez-vous (rice dries milk on the part exposed to the air)

Preparing the candied lemon peel:

  1. Collect bark gently (I cut the bark of a lemon in 4 and I do slat details once bleached)
  2. Blanch 5 times (to bark in cold water, bring to boil, drain, rinse under cold water)
  3. Mix sugar and water to boil, then low heat 10 minutes
  4. Add barks and never mix for 1 hour
  5. Let dry at least 5 hours

Note: also retains incredibly long, but watch out for reserves, they disappear incredibly quickly !!!

IMG_7421For assembly, the ideal would be to have a maki roll, but if not, no fear: it works very well!

  1. On a large fruit leather rectangle, 5 cms wide and 20 cms long (length does not matter, and width depends on the size you want to get), put the rice pudding (cold or very warm) on a thin layer (again, depending on your size: I put 5 mm roughly speaking)
  2. Leave about 1 cm free
  3. Post candied lemon peel to create a line at center of your maki
  4. Rock and ROLL ! (See Note 1)
  5. Cut your pipe maki, and draw up!

Note 1: In order to close the maki, moisten with a brush (or your finger) left open the leather milk-rice

Note 2: please clean with water brush your roll before cutting in maki, but do not overdo it or let it dry a bit before cutting leather

Enjoy, and then also try the blog Tout cru dans le bec, that inspired me first!

speckled carrot cake (vegan)

Speckled carrot/beetroot/vegetables cake, vegan

Who doesn’t know me has never sustained my attempts to enrich my vegetable cakes… with results I must admit from discouraging to uninteresting. Vegetables are full of water and often not enough tasty for pastry. Solution is simple indeed : you’ve got to realise a “speckled” cake ! 🙂

But what is a speckled cake ? That’s a cake realised with dried vegetables ! This give the cake a splecked appearance ! (idem for salted cakes)

2015-04-26 08.25.20

Carrot and nuts cake

So, here’s a cake with almost 200% more carrots ! And if I’m not wrong, 20% less fat (you can go to 40% with no nuts ^^), and contains 4 times more fibers !

Ingredients :

  • 400g grated raw carrots or beets (or…)
  • 100g crushed walnut kernels (with beetshazelnuts)
  • 100g flour
  • 100g sugar
  • 100g oil
  • 100g soy yogurth (or silken tofu)
  • 1 packet of baking powder
  • 2 teaspoons cinnamon (classical) or nutmeg (more “virile”), or some mix you like !

Preparation :

  1. Carrots dehydratation :
    1. If you have time and a drier, do it ! 😀
    2. If you have an oven, 120°C, 2 to 3h
    3. When carrots are dry, they are ready ! (somewhere between 65g and 100g, no need to weigh)
  2. Mix all ingredients in a bowl

Baking :

180°C, 1 hour, let cool before unmolding

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2015-04-28 10.42.25 Beetroot and hazelnuts cake

Vegan tiramisu – Soymilk Mission!

When creamery meets foam… nothing can ever separate them!

00OK - Tiramisu - Révolution  végétale -

So let short because the recipe is quite long (if you do everything home, and there will be the case)

Step 1: Vegan mascarpone

You already know the creamery, here is an alternative:


  • 75g Cashew
  • 75g Soy yogurt (it contains ferments I want here)


  1. Soak cashews from 2 to 6 hours, then drain and mix them as thinly as possible (ideally to have a non-grainy paste, soak rather 6h)
  2. Mix the paste of cashew yogurt, close the jar
  3. Wait 15 to 20 hours, or better, 4 to 6 hours at 45 ° C
  4. In addition, chill!

Step 2: Preparation of vegetal white

So this time, I’ll use tofu whey (and then I prepare a tofu marinade with the rests, it changes from hummus ^^).


  • 1L of soy milk (calcium enriched)
  • 2 teaspoons of Nigari (most neutral taste, if not lemon juice or vinegar will do)


  1. Boil the milk
  2. At boiling, turn off the heat, add nigari and wait 20 minutes
  3. Using a container and cheesecloth strainer, separate tofu and tofu whey

Step 2a: making a tofu marinade (optional)

That is, rather than saying nothing, I give you my tofu marinade recipe:


  • (Tofu from the previous step)
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 2 tablespoons sesame seeds


  1. Mix all
  2. After a maximum of 1 hour, remove the mixture through cheesecloth, a container, and place a heavy object on
  3. Place in the refrigerator until you get the desired consistency (very close to me)

Note: Have a special box to make his tofu, it’s still easier!

Note 2: can also be cooked with a pan!

Step 3: Vegan boudoirs

You already know them, but I give you other ingredients!


  • 100g vegetal white
  • 100g of sugar
  • 100g Flarch (50g and 50g flour starch)
  • 65g Purthin (20g cashew puree and soy cream)

Preparation: here is my basic recipe variant (faster I think)

  1. Mix white sugar, boil and reduce by half (about)
  2. Beat until stiff until it takes if you return the container (about ten minutes)
  3. Add flarch (gently with a spatula)
  4. Add purthin (gently with a spatula)
  5. If the device lacks texture (too thin), add the flour (and let me note below ^^)
  6. Poach and bake at 200 ° C for 30 minutes


Step 4: Vegan Tiramisu


  • 150g vegan mascarpone (see step 1)
  • 70g vegetable white (step 2: tofu whey)
  • Sugar 60g
  • Vanilla or vanilla sugar
  • Purthin 50g (20g cashew puree and soy cream)
  • Vegan boudoirs (step 3)
  • Coffee
  • Amaretto (or other alcohol or without alcohol!)
  • Chocolate powder, bitter


  1. Mix white sugar, boil and reduce by half (about)
  2. Beat until stiff until it takes if you return the container (about ten minutes)
  3. Add purthin (gently with a spatula)
  4. Add the vegan mascarpone (gently with a spatula)


  1. Put amaretto in coffee (depending on your taste – in moderation)
  2. Soak your biscuits. If it is soft, 3 seconds, they are very hard, soak 1 minute
  3. At the bottom of a ramekin, make layers of biscuits / unit as much as you want!

At serving time only, remove the bitter chocolate (with a stamen is even cleaner)

 00OK - Tiramisu2 - Révolution  végétale -

Yogurt, sour cream and butter

Here we are. Exit false creamery, let’s taste some real vegetable’s yogurt, sour cream and butter !

How to ? As real ones : with microflora ! That’s it that will give the nut’s taste, as for animals butter. A mastered flora will always be a non-pathogenic flora, I invite you to choose an industrial one (EDIT!) 🙂

So, have a start wiyh yogurth. I’ve often read that it’s not possible with nuts milks. Hey! Well, read here the contrary, it is possible and even much better ! Why? Simply because in vegetable preparations, it is time to put to curdle (tofu is a great product to do this), but never to ferment (yoghurt, fresh cheese, cream) or .. . to refine (cheese)!
Moreover regarding cheeses, I let you go find my other article (still in preparation, as the ripening time is long!), A little patience!

Vegetal/Vegan yogurth

Yogurt ingredients (and utensils):

  • Probiotic (industrial, check that it is not just animal milk …!)
  • Milk (here nuts)
  • A jar, airtight


  1. Mix milk and probiotic and reserve in a hermetically closed jar
    2015-01-17 15.54.14
  2. Wait 1 to 2 days, at room temperature, the microflora has had its effect (you can remix it often)
    Note: It is better for you to use a yogurt or oven at the right temperature to minimize the risk of food poisoning (refer to your instruction manual supplied with the probiotic, usually 45°C for 4 to 6 hours)
    2015-01-18 13.05.32
  3. Filter using a colander and paper towels (be careful, it may take several hours)
    Note: Preferably, do this step in a refrigerator, always for hygiene’s reasons!
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  4. Yogurth’s done!
    2015-01-18 16.49.59

Vegetal/Vegan minute sour cream

Add your coconut cream miso and the effect is quite convincing!

Vegetal/Vegan sour cream

Sour cream is manufactured the same way as yogurt, but will only use coconut milk (which is the richest in saturated fat).

Do not hesitate to mix the liquid if splits into water + cream during the fermentation phase (morning and evening for example).

Depending on your desire for a liquid or more firm cream, simply filter the result or remove part of the water which splitted from the cream in the fermentation phase.

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2015-01-24 16.58.04

Filtered cream

White butter – vegetal/vegan

As for sour cream, coco milk is the only one I know that gives a good result ! For your information, only saturated fats are solid at ambiant temperature (butter, coco oil, palm oil).

Now I’m informing, just know that for your recipes, if you’re using butter, you can replace it with oil : in fact, when you’re melting butter, the “solid” quality is not used, only the taste! It’s actually better for your health 🙂

Well, white butter: the steps are exactly those of the cream, and then the cream obtained is filtered and dried two days in a refrigerator.

Churning the butter is useless here. I already tried (with electric mixer) the result is simpler to filter, but I havn’t seen any taste value. If you do not agree, give me how and why! Thank you!

Note 1: It is certainly possible to add grains of salt, but I confess not to be fond of it and do not want to try it…(but surely will increase its conservation)

Note 2: Treat yourself with your toasts or your radishes, butter does not keep for very long! 🙂

2015-01-28 12.17.442015-01-28 12.20.04Butter once detached from the filter and then once packed


EDIT: Warning

Following food poisoning likely related to this product (poorly preserved), I am perhaps too cautious but I publish this article to share several observations. I then leave this article because I think everyone is free to eat what he wants or not. For my part I stop my consumption of Réjuvélac, and I do indeed buy more than sprouts sold in stores (and I’ll do more myself).

Beware though, for the seeds, I insist on the fact that if done in good hygiene and temperature requirements, it is no problem (but once aware of the poisoning, we look twice. ..). However, noted that it was food poisoning are more common since it is “fashionable”.

What you should know:

  • 8 times out of 10, the composition réjuvélac produce more bad than good bacteria (source here)

    “Florida Hippocrates Institute following the footsteps of Dr. Ann Wigmore, finally eliminated the Réjuvelac its health program, not because it is inefficient (it has proved its efficiency for years and still date), but because too many people did not react very well to its consumption. ” Colette, Veg an’Bio

  • If I could intoxicate me, nothing says that the product is not bad in the long term (like eating mold on apples has no short-term effect, but can be harmful in the long term …)
  • Do not consume this product beyond a week (which I think is already too) and well before if it has not been refrigerated

I finally advise:

  • Buy an industrial probiotic (there are obviously no milk!)
  • Pay close attention to hygiene and invest in yogurt (to minimize fermentation time and optimize temperatures)

If you want to scare you, learn, internet often exaggerated but after all, prevention is better than cure!

Well, I have no intention to “scare” but I think once we tasted the joys of intoxication, we do not want to immediately put it back feet …: )

Historical recipe

And here is a surprising microflora! If I use it only to sow my creamery, others drinks it! Attention to sensitive souls, this drink is alive and it feels very, but very, strong!

Ingredients and utensils:

  • A 500ml jar (1 liter), a handkerchief and a resilient
  • 3 shaved” tablespoons of wheat germ (preferably organic)
  • Water (I use the tap water but I‘m the only one I read bloggers doing)


  1. Soak the wheat germ until the a growth appears
  2. Coarsely crush the grains (it will give more flavor to the preparation)
  3. Place the beans in the jar and cover with water
    2015-02-02 20.03.43
  4. Close the jar with the handkerchief and the elastic (the preparation must remain in contact with the air, but not with insects ^^)
    2015-02-02 20.04.32
  5. After 3 days, remove the seeds and use your preparation


In the fridge, with the jar lid, no more than a few days.

Do not reuse the jar without cleaning.

Plants soaking liquid composition

Warning : crudivores – NEW

After several additional research, I learned that legumes also contain lectins, ranging from “nothing to declare” to toxic.

Among the most toxic, beans, that I, so, do not recommend: consuming 5 fresh red beans is toxic. It’s the same for soybeans (I do not have the quantity but the seeds are more difficult to find).

It is advised to boil (100 ° C) a minimum of 30 minutes legumes to remove toxicity. I guess this time may be less for the cooking liquid, but I would not go below this time, as well as cooked to 80°C is insufficient (and maybo even more toxic).

Canned legumes are most likely processed to remove these lectins and therefore, exceptionally, I would say it is better to consume an industrial product … I’ll try to get answers from the manufacturers, please tell me the result of your own research if so!

 A heated juice

I’ve decided to present this article as a question/answer list, since I was asked many questions and told some frightens with “white” plant consumption.

To start, here is the list of censuses ingredients in the liquid. Censuses? Hey! yes, if there are studies on legumes, there are not with their juice. So I wrote this article by extrapolation, and it has value only with our future knowledge!

Phytic acid, tannins, Purines, saponins, Minerals (1) Vitamins (2)

(1): Sodium, Potassium, Magnesium, Calcium, Manganese, Iron, Cobalt, Copper, Zinc, Nickel, Chromium, Molybdenum, Phosphorus, Chlorine, Fluorine, Iodine, Boron, Selenium (in order of importance, on the average legumes)

(2): Caronénoïdes, Vitamins E, K, B1, B2, B3, B5, B6, B8, B9, C (in order of importance, average)

(1) and (2) Data from the article by Massimo Nespollo newspaper No. 115 of the French Vegetarian Association

True or false: the soaking liquid is packed with anti-nutrients

False … and true! Anti-nutrient are nutrients (often) that prevents or block the absorption of other nutrients. In fact, the soaking liquid is rich in nutrients, and yes, some nutrients prevent other nutrients to be absorbed (unless … see below). The question could be asked for many foods, and as soon as they are quite complex, I do not think a single food is not composed of anti-nutrients. For me, it’s a false problem because very often, we can minimize their effects.

To go further, I will ask two mini-issues related to this topic:

True or false: an anti-nutrients are poisons

FALSE, an anti-nutrient has an action preventing another nutrient to be absorbed (most likely to reduce the absorption). A poison is spreading in the body and interferes with his good operation.

True or false: you can neutralize an anti-nutrient

Do not go very far, the answer is easy: TRUE. As I just said, nature is vast, and often just a small change can change any balance.

For example, lemon juice (rich in vitamin C) increases the absorption of minerals! (Acidifying effect on tannins and phytic acid releasing more minerals, see below)

True or false: the plant demineralized

FALSE, but not devoid of historical truth. Why? Because our parents, or even many contemporaries found that phytic acid and tannins (main components implicated in this story) could fix minerals (including iron) and become insoluble complexes and thus assimilated by the body (phytates are complex “insoluble” phytic acid compounds and minerals). It turns out that the investigations since then have shown the contrary, these substances have positive effects on mineralization or body in general (and throw lots of liquid minerals, yes, lets not mineralize the body ! …).

To go further, here are additional elements:

The phytic acid (phytate)

We now know that “postmenopausal women consuming higher doses of phytate exhibited greater bone mass than women who consumed less” (No. 115, French Vegetarian Association, Massimo Nespollo, referring to a study: “Protective effect of myo-inositol hexaphosphate (phytate) is bone mass loss in postmenopausal women. “).

Also, here’s another source that I invite you to discover for your opinion:

Claude Aubert in “The new plate, cereal menu” Living Earth editions:
“The history of phytic acid is worth telling … the experiments on animals have never been able to show any demineralization. But there is more: it is now known that phytic acid is a valuable antioxidant that helps protect against cancer and lower blood cholesterol. Here therefore fully rehabilitated this component that it has long sought to eliminate. »

On protein powders that consume vegans sports, they contain from 2.5 to 5 times more than phytate soaking liquid. From experience, I have not seen any sportsman (vegan) suffering from deficiencies related to this additional contribution (which, as its name suggests, is “more”).


The case against the tea (tannins are very present in tea) is to prevent the absorption of iron. The tea does not provide iron? This is false: it contains good! By cons, it also contains a lot of tannins, which like much iron and retains it prisoner. And now, our tea is no longer mineralizing but is not demineralising either. We’ll have to avoid it if we are supplementing with iron (or do a break for 2 hours in between), and also learn that vitamin C (the famous lemon juice in tea …), however, allows to increase absorption!

You will also notice that the story has changed his tune. Now, the tannins are not bad for the body and are known to be antioxidants and help fight against diabetes and heart attack …

I will spare you the rest of the analysis (which you can find in the sources), but here it is: instead of throwing the juice, drink it and your body will tell you a mineral-thank you! 🙂

True or false: purine gives gout and kidney stones

TRUE! By cons pulses contain very little compared to meat … And also, these bases are part of the life process (RNA and DNA): do not delete them!

“Soy contains 2 times less than in the flesh of fowls, 4 times less than in bovine muscle, 7 times less than in the sardines, 20 times less than in the thymus or sweetbreads, coffee or Chocolate and about as much as in cheese or spinach, barely more than wholemeal bread. ” (The full article, but not perfect here)

True or false: there are other anti-nutrients!

TRUE! Hey! yes it is! I have not spoken of enzyme inhibitors. But their presence also indicates the presence of other beneficial enzymes. The can be destroyed by cooking (without distinguishing good and bad), but it’ll destroy vitamins alse! (Cooking will often be done for those who will use the foam rolling, except for chocolates and foams floating islands)

True or false: there are other anti-anti-nutrients!

Besides lemon juice, which increases the absorption of minerals, soaking and germination pulses often release the enzyme phytase which cuts phytic acid in vitamin B (!). I also talked about cooking that destroys the enzyme inhibitors (and unfortunately also some good vitamins and enzymes), but the fermentation would retain the virtues of legumes while removing all anti-nutrients issues.

For information, the first stomach of herbivores serves precisely to ferment plants, and I especially recommend this practice with the plants, because it is also excellent! How? Hey! Well, this article to discover it! (Be careful though, it is written that it creates vitamin B12 either, but still no miracle for vegans, this is a not assilable by humans). If you do not know yet, I invite you to discover tempeh and natto, two fermented soy foods that are nutritionally speaking excellent! (and not only ^^)

Personally, I lactofermentate my vegetables in jars, covered with water and miso (which contains lactobacillus which cuts the sugars into lactic acid – hence the names evoking the “milk” but that is not the only thing that “eat” these bacilli, very good for the intestinal flora) -> Note that miso is not essential, but for me, it speeds up the process and its taste is pleasant to my palate!

True or false: I almost forgot to tell you about what frothing!

TRUE, because in reality, I do not know!

But then, I would not know what foamed soaking liquid? Hey! maybe not. In any case, the most relevant track I have is that of saponins (which are surfactants). They are known for two things: improve the digestibility (maybe not all saponins) and be toxic to cold-blooded animals (and some insects), if they consume large quantities.

Before frightening you unnecessarily: no, it is not toxic to humans!

True or False: have a varied diet is enough to avoid deficiencies?

True … and false! A diet with enough nutrients, in absolute terms, avoids deficiencies. You can eat one side of poor nutritious food, and on the other highly nutritious food, one side very mineralizing food, the other very few mineralizing. Generally, all this is balance. Now it is clear that omnivores, vegetarians or vegans are all in the same boat: the failure can not always be avoided, because we are all different (women need more iron, men more zinc, and women have the misfortune to lose more easily iron during their menses).

And if deficiencies frighten you or that you are victim of those, do not hesitate to apply the tips given here (soaking -mandatory to get it, lemon juice, or even cooking or fermentation!). I advise you all the same, before continuing your reading, take a ride here. This is an article about just … iron. You will see that the advices made are all reaching the same point, which is, again, amazing and reassuring, is not it?

Genoese – rolled biscuit

Base of cakes floors and indispensable for a white chritmas : here are genoese AND rolled bicuit.

Addendum: well, yes, genoese is a biscuit: light, sparkling and dry! (but you can cook it less dry: it’s allowed ^^)

Two recipes? Hey! no, one recipe but two techniques.

Ingredients :

  • 50g of chickpea’s white
  • 1/2 teaspoon of guar gum
  • A few drops of lemon juice (or tartar cream)
  • 30g of purthine : 10g oilseeds puree, 20g soy cream
  • 50 g of sugar
  • 50 g of flour
  • 1/4 teaspoon of baking powder (it may be an option, but I never cooked genoeses without it)

Preparation :

  1. Mix flour and baking powder on one side, oilseeds’ puree and soy cream on an other (purthine)
    2014-12-18 20.34.12 2014-12-18 20.35.59

  2. Whipp the white, add a few drops of lemon juice when the white whitens, then add sugar (take care of not whipping too much, it has to keep a “liquid” texture, in order to manipulate the genoese before cooking)

  3. Mix tenderly with purthine ans flour/baking powder
    2014-12-18 20.37.00

For a genoese:

  1. Pour into a mold, smooth the surface and bake immediately
    => Silicone mold, or molde veeeeeery buttered

For a rolled biscuit:

  1. Spread into a rectangle shape on a plate lined with parchment paper or a silicone plate
  2. Smooth the surface (about 8mm thick) and bake immediately.
    The more solid is the paste, the more difficult is operation. My technique also consists of (my own paste is often too fitted, I do not know why to follow my own advice…):

    1. Cover with a second sheet of parchment paper and massage” roll (or with any flat object)
    2. OR: fold paper in half, “massage” it, roll and slice both edges with a chisel, knife, cutter (this solution is very convenient for a rectangular shape when you don’t own a mold for this)
      2014-12-18 20.42.28

Cooking :

180°C, 30 minutes

To know if biscuit is baked, knife should come out dry!

For a genoese :

  1. Unmold warm and wait until the cake is cooled to cut and garnish it

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Genoese (returned)

For a rolled bicuit:

  1. Before leaving the oven, place a dish cloth, lightly moisten
    2014-12-18 21.15.26

    1. Unmold till it’s hot, keep off papers (help yourself whith a flat spatula)
      2014-12-18 21.17.21 2014-12-18 21.18.17
    2. Roll biscuit, quite tight
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  2. Wait for a complete cooling
    1. You can now garnish your biscuit (it won’t crackle with this technique)

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Old stories: my first rolled biscuit, undercooked, certainly, but very curvy! 🙂

Oh, and if you run out of ideas for garnish, here is an ultra simple ganache!


  • 80g dark chocolate 70%
  • 80g Soy cream
  • 20g Coconut oil (or less)


  • Break the chocolate into pieces
  • Combine chocolate, cream and butter
  • Cook three times at 400W, 30 seconds in the microwave, stirring well each time (or gentle stewing)
  • Let it cool. Then you just have to stick it in a rolled cookie 🙂

2014-12-18 22.33.07 2014-12-18 22.35.54

Note: Yes, I did not cut the edge of biscuit: think about it! (…)

Note 2: yes, I am not very delicate, so be it! (especially while rolling ^^)

Biscuits and boudoirs

Biscuits’ characteristics:
  • Soft and airy texture, slightly crispy surface
  • Sugaring icing sugar on top

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Boudoirs’ characteristics:

  • Crisp and dry
  • Sweetening granulated sugar on top

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  • 100g chickpea’s white
  • 1 shaved-packed teaspoon guar gum
  • 100 g caster sugar
  • 65g purthine (25%/75% mixture of oleaginous puree and soy cream) *
  • 100g faricule (50/50 mixture of flour and starch)
  • Sugar powder for the filling/packing for Crystallized Sugar

* I use toasted almonds‘ puree


  1. Preparation of the kitchen
    1. Preheat oven to 180 ° C
    2. Mount the white snow with sugar 30g
  2. In another bowl, prepare the purthine, then add the remaining sugar. Working in whip
  3. Gently stir purthine in white and flour (spatula)
  4. Put the dough into the pastry bag (No. 10) and train boudoirs
    1. Technical profile: on a grid, the paper Sulfu (air pass beneath the cooking)
  5. Sprinkle generously with icing sugar / of crystallized sugar. Wait 10 minutes / Leave crust
    1. Between the powder cakes can be reused
  6. Once absorbed, to powder and bake immediately

2014-11-15 22.10.18


180 ° C, 30 minutes

  • After 10 minutes, they doubled in volume
  • After 30 minutes, I remove them (more or less, depends on oven and if I prefer those crispy or soft)
  • Let cool a few minutes
  • Peel off parchment paper and place on a rack to finish drying


  • Use white mounted on the Swiss (50 ° C)
  • boudoirs finish cooking on the grill to create a caramel …
  • pink dye to the boudoir, recreating the biscuit of Reims!


Preserving quickly enough moisture (when they cooled) in a box of iron or sealed (I put rice under a paper towel at the bottom of my box).

Chocolate foam

Now you’re aware of whipped vegan whites. Why not eating a good old chocolate foam ? 🙂

Ingredients : (for 1 ramekin)

  • 50g chikpea’s white
  • 1 teaspoen shaved-packed guar gum
  • A few drops of lemon juice (or cream of tartar)
  • 60g chocolate (I like foams strong, with no sugar at all)
  • Options :
    • Oilseed’s purees/coconut or palm oil/oil (for fat and taste) – Recommendation: about 20g
    • Sugar – Recommendation : about 20g
    • Flavor

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You may have understood by now. For me, nothing’s better than a very strong chocolated foam, so, I leave you options to suit your tastes (chocolate, cream, puree, sugar )


  1. Mix white and guar gum, and Beat those until stiff. Once the whipped white becomes white and a little frothy, add a few drops of lemon juice
    ATTENTION, the texture should be airy, light, evanescent. If you beat for too long, it’ll become as stiff as a marshmallow : this is unpleasant to eat! (for a foam), too few, and it’ll become sticky !
    If the texture is not going as stiff as you’d wanted, add sugar, but caution : it can too stiff within 10 seconds!
  2. Mix melted chocolate with your “options”
  3. Mix very tenderly with the foam, place in a ramekin and avoid eat on, it’s better after a few hours in the fridge!

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Then you’re right : I proposed a recipe for one person, but chocolate’s foam is a solitary pleasure!? No? Well, then triple the dose and you will have what make happy 4 of yours. And if there are children in the number, really, do not hesitate to add cashew puree, soy cream and sugar to sweeten chocolate!

I look forward to know your alternatives!