Coffee with dessert selection

  • Guests 10 people
  • Preparation 30 minutes
  • Cooking 63 minutes
  • Difficulty Easy

To make this recipe 

unsalted-butter-roll Unsalted butter roll 1kg Discover the product


For the cookies

  1. 110g Grand Fermage unsalted butter roll

    160g flour

    100g granulated sugar

    80g brown sugar

    1 egg

    1 tsp. baking powder

    150g chocolate chips

    50g hazelnuts

    50g pecan nuts

For the crumbles

  1. 100g Grand Fermage unsalted butter roll

    500g redcurrants

    180g flour

    120g granulated sugar

    60g brown sugar

    1 lime

    Pinch of salt

For the chocolate fondants

  1. 100g Grand Fermage unsalted butter roll

    100g dark chocolate

    80g brown sugar

    35g flour

    2 eggs

    Pinch of salt

And don't forget to grade the recipe:


Method for the cookies

  1. Mix the Grand Fermage unsalted butter roll with the sugar.
  2. Add the egg, and whisk.
  3. Then add the flour mixed with the baking powder, along with the chocolate chips.
  4. Roast and crush your hazelnuts and pecans, and add to the mixture.
  5. Roll the dough into a log, then cover with cling film and chill for 2h.
  6. Preheat the oven to 170°C.
  7. Cut the roll into 1.5cm rounds, and space them out on a baking tray lined with parchment paper.
  8. Bake for 8 minutes, then leave to cool on a wire rack.

Method for the redcurrant crumbles

  1. Preheat the oven to 200°C.
  2. Coat the redcurrants in brown sugar and spoon them into individual crumble dishes.
  3. Zest the lime and add to the granulated sugar.
  4. Cut the Grand Fermage unsalted butter roll into cubes and mix with the granulated sugar, flour and salt
    until the mixture has a sandy texture, then top the redcurrants with it.
  5. Bake for 45 minutes.

Method for the chocolate fondants

  1. Melt the chocolate and the Grand Fermage unsalted butter roll together.
  2. Whisk the eggs with the sugar.
  3. Add in the chocolate, followed by the flour and a pinch of salt, and mix.
  4. Pour the mixture into greased individual moulds, and allow to chill overnight.
  5. Preheat the oven to 200°C.
  6. Bake for 10 minutes, and remove from the moulds once cooled.

And don't forget to grade the recipe:

Gourmet tips

The chocolate fondants and crumbles are best served slightly warm.

Then, place one of each mini-dessert on each plate and serve with a good shot of espresso!

Enjoy our

Running out of inspiration ? Let yourself be tempted by our delicious recipes based on butter or cheese. Depending on the number of your guests and the time you have to cook, we suggest you discover our tasty sweet and savoury recipes!

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Discover our recipes

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Our products are made with 100% French milk!

Our french origin

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