In the kitchen
The Süvy recipes
Twelve recipes, from afternoon treats to laboratory confectionery
The recipes developed by Süvy, gathered and cleaned up: exact quantities, temperatures, resting times. Seven with everyday Süvy, five with Süvy Tech, reserved for professionals.
All recipes
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Small cakes · With Süvy
Hazelnut financiers with no added sugar
The financier forgives nothing: too much sugar and the hazelnut vanishes. By giving the beurre noisette and the ground hazelnuts their place back, this version lets the nut speak first.
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Small cakes · With Süvy
Madeleines with no added sugar
Everything rests on the hump, and the hump is won in the fridge. A rested batter, a very hot oven then a gentler one: the rest is lemon and vanilla.
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Afternoon treat · With Süvy
Waffles with no added sugar
Crisp outside, soft inside. The whipped egg whites do all the work; Süvy simply sweetens without weighing anything down.
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Afternoon treat · With Süvy
Crêpes with no added sugar
A thin, supple batter scented with lemon and rum. The kind made for long tables and unhurried afternoons.
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Pastry · With Süvy
Canelés with no added sugar
An almost lacquered crust that gives way under the tooth, a soft heart of rum and vanilla. The canelé is an exercise in patience: 36 hours of resting beats any amount of technique.
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Pastry · With Süvy
Brookie with no added sugar
Brownie below, cookie above, and no need to choose. Two batters, one bake, and the density of the first answering the crunch of the second.
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Dessert · With Süvy
Chocolate mousse with no added sugar
A mousse built around the cocoa, lifted on a syrup cooked to 121 °C. The sweetness holds, the finish stays light.
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Biscuits · With Süvy Tech
Cookies with no added sugar — Süvy Tech
Crisp at the edges, soft in the middle, generously loaded with chocolate and hazelnuts. A lab formula, built for production.
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Preserves · With Süvy Tech
Strawberry jam with no added sugar — Süvy Tech
One night of maceration, an hour over low heat, and the strawberry stays a strawberry. That is the whole point of taking sugar out of a jam: the fruit becomes audible again.
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Confectionery · With Süvy Tech
Raspberry fruit jellies with no added sugar — Süvy Tech
Soft and firm at once, they give way under the tooth and release the fruit all at once. A 110 °C cook, well-dispersed pectin, and twelve hours of patience.
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Confectionery · With Süvy Tech
Gummy sweets with no added sugar — Süvy Tech
A bouncy texture and clear cherry notes. The whole recipe lives in the temperature curve: up to 110 °C, back down, and every addition waits for its step.
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Ice creams & sorbets · With Süvy Tech
Lemon sorbet with no added sugar — Süvy Tech
Yellow and green together, sharp without being aggressive. Sorbet is the real test of a sweetener: without sugar, ice cream sets like a stone. Here it stays soft.
The recipe booklet, to take into the kitchen
All twelve recipes gathered in a PDF booklet in the Süvy design: quantities, temperatures and resting times, ready to print or to read on a tablet propped up on the worktop.
The 12 recipes on this page · 17 pages · PDF · about 4 MB
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