Cookie preferences
When consulting the website www.soleou.fr, information about the navigation of your terminal (computer, tablet, smartphone, etc.), may be saved in "Cookies" files installed on your device, according to the choices you have made and that you can change at any time. This popup is at your disposal to give you the freedom to refuse the deposit of cookies not mandatory. For more information, please visit our "Cookie Policy" link belowCustomizing cookies
Required cookies
Always active
These cookies are strictly necessary for the operation of the site, you can disable them by changing the settings of your browser but you will not be able to use the site normally.
Cookies used
Performance cookies
These cookies are used to analyze the traffic and behavior of customers on the site, help us understand and understand how you interact with the site in order to improve performance.
Cookies used
Guided cookies
These cookies can be from the site itself or from third parties, they help us to create a profile of your interests and to offer you advertising aimed at your preferences and interests.
Cookies used
Se informa al usuario de que tiene la posibilidad de configurar su navegador de modo que se le informe de la recepción de cookies, pudiendo, si así lo desea, impedir que sean instaladas en su disco duro. A continuación le proporcionamos los enlaces de diversos navegadores, a través de los cuales podrá realizar dicha configuración: Firefox desde aquí: http://support.mozilla.org/es/kb/habilitar-y-deshabilitar-cookies-que-los-sitios-web Chrome desde aquí: https://support.google.com/chrome/answer/95647?hl=es Explorer desde aquí: https://support.microsoft.com/es-es/help/17442/windows-internet-explorer-delete-manage-cookies Safari desde aquí: http://support.apple.com/kb/ph5042 Opera desde aquí:http://help.opera.com/Windows/11.50/es-ES/cookies.html
- 12 cl Guénard Almond Oil
- 25 cl orange juice (with pulp preferably)
- 200 g white sugar
- 400 g flour
- 3 eggs
- 1 packet yeast
- Orange blossom water drops
Preheat your oven to 180°C (355°F). In a large bowl, whisk the eggs and sugar thoroughly. Add the Guénard French Almond Oil, while mixing. Pour in the orange juice and a few drops of orange blossom water. In a bowl, mix the flour and yeast. Form a pit and pour in the previous mixture. Vigorously mix until smooth consistency without lumps. Pour into a silicone mold or buttered and floured mold. Bake for 30 to 45 minutes at 180°C (355°F).
This particularly sophisticated almond oil is characterized by a flavor that is both sweet and bitter that will enhance both savory and sweet dishes.
Blend of 70% virgin almond oil and 30% refined almond oil.
