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Honey recipe: Breton shortbread with pear and eucalyptus honey

Good morning all,

Chef Vincent Tournayre presents a new dessert recipe based on Eucalyptus honey: Breton shortbread with pears and lime.

Madagascar Eucalyptus honey has a real nutty / caramelized side. 


For the shortbread

  • 180g softened butter
  • 150g of sugar
  • 10g of salt
  • 4 egg yolks
  • 250g of flour
  • 5 g of Chemical Yeast
  • 20g of Maquis honey

ingrédients recette sablé

For the whipped cream
  • 200g of 35% cream
  • 20g icing sugar
  • 1 vanilla pod
  • 10g of Madagascar Eucalyptus honey

- 2 pears
- 1 lime
- Honeycomb

Madagascar Eucalyptus honey has a real nutty / caramelized side. 


Breton shortbread
  1. Preheat the oven to 170 ° C
  2. Place all the dry food in a bowl.
  3. Add the butter
  4. Mix by hand until a homogeneous paste is obtained
  5. Flour the work surface. Roll out the dough with the rolling pin. It should be about 1.5 cm thick
  6. Cut out the circles 7 cm in diameter
  7. Bake at 170 ° C for 12 minutes

Preparation of the filling

  1. Whip the whipped cream and keep cool
  2. Cut the pears into thin wedges
  3. Mix lemon juice with a teaspoon of eucalyptus honey
  4. Insert the pears
  5. Soak the pears
  6. Draw up

Voila for this extremely delicate and delicious honey recipe.

You can discover the two other recipes made by chef Vincent Tournayre for Miel Factory here:

- Starter : Beets, fresh sheep, honey vinegar and pollen

- Main course : Peking duck with honey


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