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Johanna le Pape

By Johanna le Pape


Puff Pastry Dough

  • Candia Professional Puff Pastry Butter 400g
  • Flour T55 150g
  • Flour T55 250g
  • Salt 10g
  • Candia Professional Extra Taste Butter 50g
  • Water 125g

Vanilla Pain de Gênes

  • Almond paste 430g
  • Eggs 230g
  • Rice flour 28g
  • Corn flour 28g
  • Candia Professional Extra Taste Butter 36g
  • Raisin oil 72g
  • Vanilla bean 4p

Coffee Syrup

  • Water 1L
  • Sugar 300g
  • Coffee powder 100g
  • Cup of coffee 150

Chocolate and Almond Crunchy

  • Crushed almond 150g
  • Chocolate 70% 300g
  • Pure almond paste 50g

Vanilla and Coffee Cremeux

  • Candia Professional Whipping Cream 200g
  • Milk 200g
  • Egg yolk 140g
  • Coffee powder 100g
  • Gelatine mass 40g
  • Milk chocolate Bahibé 200g

Vanilla Ganache

  • Candia Professional Whipping Cream 300g
  • Vanilla bean 4p
  • Gelatine mass 14g
  • White chocolate 200g
  • Candia Professional Whipping Cream 700g

Chocolate Glaze

  • Water 150g
  • Sugar 300g
  • Glucose syrup 300g
  • Concentrated milk 200g
  • Gelatine mass 150g
  • Chocolate 70% 250g

Puff Pastry Dough

  • Make a kneaded butter with Candia Professional Extra Tourage butter and flour n°1. Let cool in the refrigerator for 1hour.
  • Make the dough with the rest of the ingredients without kneading the dough too long. Let rest at a cool temperature for 1 hour. Place the dough over one half of the kneaded butter. Fold the other half of the kneaded butter over it.
  • Pinch the end together to seal the dough inside the kneaded butter. Roll out the dough lengthwise three times longer than wide, having a perfect squared angle.
  • Make a double fold. Set aside in the fridge. Make a double fold again. Let set in the fridge 1 hour. Make a simple fold. Let set in the fridge and make the last simple fold. Roll out the dough to 2mm thick and let rest in the fridge until you need it.
  • Bake at 180°C for 15 min between two baking sheets. Cut the dough and bake 10 min more. Then spread icing sugar on top and bake 2 min at 230°C.

Vanilla Pain de Gênes

  • Mix the almond paste with the eggs.
  • Add the rice flour, the corn flour, the melted Candia Professional Extra Taste butter, the raisin oil and the vanilla bean.
  • Mix and spread into a flexipat mould (55/36cm) of 2cm high. Bake at 175°C for 15min.

Coffee Syrup

  • In a saucepan, cook the water with the sugar, the coffee powder and the cup of coffee.

Chocolate and Almond Crunchy

  • At 170°C, roast the crushed almond for 12 min. Let cool down, then add the chocolate melted with the pure almond paste.
  • Spread directly on top of the Pain de Gênes.

Vanilla and Coffee Crémeux

  • In a saucepan, cook the Candia Professional Whipping cream with the milk and the egg yolk into a “crème anglaise”.
  • Pour over the coffee powder and the gelatine mass. With the milk chocolate make an emulsion.

Vanilla Ganache

  • Heat the 300g of Candia Professional Whipping Cream. Pour over the white chocolate and create an emulsion.
  • Add the gelatine mass then the rose water and the 700g of cream. Mix and strain. Keep in the refrigerator for 24 hours.
  • With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.

Chocolate Glaze

  • In a saucepan, cook the water, the sugar, the glucose syrup to 103°C.
  • Pour over the condensed milk and gelatine mass. Mix and pour over the chocolate. Mix and set in the fridge overnight.
  • Use the glaze around 38°C.


  • Heat the syrup at 70°C and soak the Pain de Gênes. Spread the fıne layers of almond chocolate and add the “cremeux” on top. Let set in the freezer.
  • Cut as the right size according to the mould. Whip the vanilla ganache. Pipe half mould and add the insert. Place the puff pastry dough, cut as a rectangle.
  • Freeze, unmould and glaze with the chocolate glaze at 38°C.
  • Decorate the base with chocolate decoration. Pipe the top with the ganache and add a fıne milk chocolate decoration.

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