Shortbreads with caramel mendiants

Shortbreads with caramel mendiants

Desty Brami & Bruno Ciret
Difficulty Icon
Beginner
Recipe Time Icon
30m
3
Videos
A gourmet version of the traditional Christmas beggars, topped with delicious dried fruit and a soft fleur de sel caramel.
Shortbreads with caramel mendiants
Completion time
Preparation
30m
Baking
20m
Resting
1h
Techniques taught
  • Rolling out sweet pastry dough
  • Flour a work surface
  • Using a cookie cutter
  • Sifting powders
  • Rolling out shortcrust pastry
  • Deglazing
  • Making a soft caramel
  • Piping with a tip
  • Filling a piping bag
  • Decorating with dried fruit
  • Crushing dried fruit
  • Slicing dried fruit

Discover the first step of this course for free

Step 1 : Sweet pastry dough

Desty Brami & Bruno Ciret
Desty Brami & Bruno Ciret
Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech
Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech

Step 2 : Soft fleur de sel caramel

Step 3 : Chocolate & final assembly

Desty Brami & Bruno CiretDesty Brami & Bruno Ciret

Desty Brami & Bruno Ciret

Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech
Desty Brami is the executive pastry chef of the Château de Ferrières, a gastronomy trade school.

Desty has worked in the greatest Parisian palaces pastry shops, such as the Plaza Athénée or the George V, where he developed his sense of technical excellence.
What characterizes the pastries he makes today is the combination of gastronomy and precision. He offers classic pastries which attest a great deal of precision and generosity.

Bruno Ciret is a pastry chef and teacher at the Royal Mansour Marrakech school, following a long tenure working for the prestigious FERRANDI Paris hotel school.

Bruno is one of the authors of the brilliant FERRANDI Paris Pastry Book.
Bruno Ciret is passionate about pastry, but above all he loves teaching. He is patient, an excellent pedagogue and shows a great mastery of bakery techniques.

Desty and Bruno together offer highly educational master classes, full of technical tips worthy of the best gastronomic schools in France!

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