Recipes

In all of its available forms, chicory can be used to prepare a variety of recipes, offering them both flavour and originality.

CHICORY PROFITEROLES

QUANTITY FOR 100 PORTIONS

INGREDIENTS

Mini choux pastries (refer to the choux pastry recipe)
Chicory cream :
Preparation for crème pâtissière: 1,5 kg
Water: 2,5 l
UHT single cream: 1,3 l
Liquid chicory: 5 à 10 cl
Mini chocolate drops: 1 kg
UHT single cream: 1 l
Custard: 3 l

RECIPE

  • Prepare a choux pastry, pipe into 300 mini choux balls (profiteroles) and cook.
  • Prepare a cold crème pâtissière (baker's cream) and enhance it with fresh cream.
  • Add liquid chicory to taste.
  • Fill the profiteroles from the underside.
  • Heat 1l of UHT singe cream and add the chocolate drops.
  • Glaze the profiteroles as soon as the chocolate sauce becomes creamy.

Serving suggestion : chicory-flavoured custard or whipped cream.

Hervé Duplouy, Lycée Montebello, Lille

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