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Lavender honey from Luberon

Floral and scented

Voir fiche produit


Lavender honey from Luberon

Voir fiche produit

Apricots clafoutis

  • 2 eggs
  • 90 g Hédène lavender honey
  • 40 g flour
  • 45 g brown butter
  • 20 g almond powder
  • 50 g milk
  • 100 g cream
  • 1 vanilla pod
  • 8 semi-dried apricots

Roasted apricots

  • 3 apricots
  • 20 g butter
  • 20 g Hédène lavender honey

Apricot Diplomat cream

  • 160 g Apricots pulp
  • 80 g water
  • 50 g egg yolk
  • 40 g Hédène lavender honey
  • 22 g flour
  • 10 g apricots liquor
  • 5 g gold gelatin 180 Bloom
  • 150 g whipped cream

Apricots coulis

  • 100 g apricots
  • 25 g water
  • 17 g sugar
  • 1 g protein

Alginate bath

  • 500 g water
  • 5 g alginate (thickener)

Yogurt drops with lavender honey

  • 150 g milk
  • 14 g milk powder
  • 15 g Hédène lavender honey
  • 70 g cream
  • 65 g farmhouse yogurt
  • Alginate bath
  • 100 g apricot poach juice


  • Crumble 
  • Vanilla syrup
  • Fennel

Apricots clafoutis

In the tank of a whisk, blanch eggs with honey. Add flour, brown butter and almond powder. Blend. Pour milk and cream infused in vanilla drop. Grease 2 molds with a diameter of 6cm. Then, put semi-dried apricots, split in two. Pour the mixture and cook at 170 degrees C for 20 min. Let cool. Turn it out and sparkle with icing sugar. Let aside.

Roasted apricots

In a frying pan, heat butter and add apricots split in two. Roast them for 2-3 min and moisten them regularly. Add honey and finish cooking.

Apricot Madame cream

Blanch egg yolks with honey and incorporate flour. In a pan, boil apricot pulp and water, then add the precedent mixture. Beat energetically and boil again for 3 min. Filter cautiously. Rehydrate gelatin in 6 times its volume in water and add apricot liquor. Pour on a plate, cover with film and let cool. At the right time, smooth pastry cream with a whisk and incorporate whipped cream delicately.

Apricot coulis

In a frying pan, cook apricots with water and pectin mixed with sugar. Mix. Filter cautiously and let cool.

Yogurt marble with meadowsweet

In a pan, heat milk, milk powder, honey and cream. Boil and let mature for an hour. Cool, filter cautiously and incorporate organic yogurt. Put inside a yoghurt-maker. Once yoghurt is ready, make yoghurt marbles in a alginate. Cover the liquid and let affect for 8-10 min. Clear in a container with iced water and let marinate in poaching apricot juice.


In a plate, put lukewarm apricot clafoutis. Put roasted apricots and make 2 circles of crumble. Poach apricot madame cream and drop yogurt marbles. Pour apricots coulis and vanilla syrup. Decorate with fennel.