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St. Dalfour Fruit Spread

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#ad Simple mornings, made a little sweeter with St. Dalfour. 🤍

There’s something so special about slowing down during the Christmas season and finding joy in the little things. From a quiet morning tea to the simple pleasure of opening a little surprise each day, the St. Dalfour Advent Calendar brings a touch of French charm and holiday magic to the everyday.

Featuring 23 mini fruit spread jars and a keepsake ceramic ornament, it’s a beautiful way to savour the season and make even the simplest moments feel special.

Thoughtfully made in Marmande, France, with fruit as the source of sweetness, it’s a lovely addition to the holiday traditions we look forward to year after year.

🎄 Discover the St. Dalfour Advent Calendar and pre-order yours through the link in @stdalfour’s bio. Ships November 15th!

Enjoy an exclusive discount on St. Dalfour’s Advent Calendar with promo code SALINAMARIA10 at checkout 🤍

@stdalfour

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Masterclass avec la Meilleure Pâtissière du Monde et @stdalfour_fr au Ritz Paris 👩‍🍳

Un moment d’exception à l’ @ecole_ritzescoffier au @ritzparis, aux côtés de @ninametayer, sacrée Meilleure Pâtissière du Monde en 2023 et 2024 ! 🏆

🤩 Au menu, une pavlova aux figues absolument irrésistible : meringue croustillante, chantilly à l’orgeat peu sucrée, figues fraîches et une touche de Fig Royale de @stdalfour_fr. Un pur délice ! 💛

Et quelle belle découverte que St Dalfour, une marque française dont les préparations de fruits sont élaborées à Marmande, dans le Sud-Ouest de la France. 🇫🇷

🍇 Des recettes 100 % fruit, sucrées uniquement avec des fruits et des jus de fruits concentrés, sans sucre raffiné.

🍓 Une cuisson lente et traditionnelle pour préserver toute la richesse des saveurs fruitées.

✨ Une belle façon d’apporter une touche fruitée à ses pâtisseries et desserts !

Une expérience aussi inspirante que gourmande, et plein d’idées pour mes prochaines créations ! ❤️

#RitzParis #EcoleRitzEscoffier #NinaMetayer #StDalfour #patisserie

Collaboration commerciale

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Sweet or savory? 👀

I’m still not sure which of these little tarts I’d choose!

I had so much fun making these with @lacuisinedegeraldine using @stdalfour & @stdalfour_fr fruit spreads, Black Cherry for the sweet and Fig for the savoury

They’re the perfect little bites for a dinner party, and honestly… I think I’d want a plate of both!

So, which are you choosing, sweet or savoury? Comment TART for the recipe!

We can’t wait to present both recipes at the world’s largest food trade fair, SIAL, in Paris this weekend.

#StDalfour #FrenchBaking #FrenchPastry #DinnerParty #Tarts

LinkDM *148*

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Une masterclass au @ritzparis @ecole_ritzescoffier avec @ninametayer , et une pavlova aux figues qui m’a fait fondre
Meringue croustillante, chantilly à l’orgeat peu sucrée, figues fraîches, et la Fig Royale @stdalfour_fr , une préparation 100 % fruit, sucrée uniquement avec du raisin et des jus de fruits. Une vraie découverte pour toutes mes recettes !
Enregistre le réel pour la refaire !

A masterclass at Ritz Paris Escoffier with @ninametayer , and a fig pavlova I absolutely loved
Crisp meringue, lightly sweetened almond (orgeat) cream, fresh figs, and @stdalfour_fr Fig Royale: a 100% fruit spread, sweetened only with grapes and fruit juices. A real discovery for all my recipes!
📌 Save this reel to try it yourself!

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Crazy for fall baking…PB&J Oatmeal Cookie bars @bushelandpecks @wholefoods @traderjoes @an_affair_from_the_heart

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Crepas hechas en casa, nada más fácil 🥞🫐 ¿Con qué las acompañarías tu?!
@kerrygoldusa @stdalfour

#dessert #postre #crepes #ugcexample #momcreator
UGC creator, food content, creadora ugc

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Crepas hechas en casa, nada más fácil 🥞🫐 ¿Con qué las acompañarías tu?!
@kerrygoldusa @stdalfour

#dessert #postre #crepes #ugcexample #momcreator
UGC creator, food content, creadora ugc

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…we’ve got you covered! From a wide range zero refined sugar jams & marmalades to nut & seed butter galore, we’ve got the perfect selection of breakfast items to add a bit of interest and added nutrients to your morning routine!

Why not pop in for a browse of some of the great brands we have in 💛😋

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De senaste dagarna har en melatonin våg rullat över mig som en tsunami.. jag försöker omfamna det men man är så drillad att man ska ha samma energi året runt att det krävs extra mycket tankekraft. Vi har ju väldigt lite lampor tända här hemma efter skymningen för att inte störa den cirkadiska rytmen. Det gör nog också sitt. Har lärt mig nu att D-vitamin skapas i kroppen med hjälp av melatonin på vintern när inte solen fungerar som motor, men bara om vi inte stör den naturliga rytmen med blått ljus på kvällarna mm. Tända ljus och brasa hjälper också. Biologi, natur, så intressant, inget är en slump och allt hänger ihop 🤎🍂🕯️🌚
Ja, och så kan jag tydligen inte sluta äta surdegsbröd med mascarpone och marmelad.. ni vet den där franska som bara är sötad med druvor. Det känns som jag sockerfuskar fast jag inte gör det. Smakar som dessert och tydligen något kroppen vill ha nu. Fett o kolhydrater inför vintern.
Är en ekorre 🐿️. Puss

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The perfect French aperitif! 🇫🇷

A few days ago, I met @mollyjwilk at her place in Versailles and we had the challenge from @stdalfour to create a French aperitif using our favorite fruits spreads.

Molly was in charge of a sweet tart creation and I did a savory one. Both were delicious! Are you more team sweet or savory? Or will you try both?

Sweet: Creamy vanilla pastry cream with Black Cherry fruit spread and a sprinkle of edible flowers
Savory: Piped goat cheese spread with Fig Royale fruit spread and thyme

Both so easy to make, and it’s impossible to just eat one! We love the whole fruits inside.

Big news:@mollyjwilk and me, @la.cuisine.de.geraldine will be presentig these French aperitif bites at the worlds largest trade fair for food SIAL in Paris.

#stdalfour #sial #paris

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🍎🤎 APPLE CINNAMON S'MORES ICED LATTE ☕️🍂

Apple pie meets toasted marshmallow meets iced coffee! 😍

Sweet spiced apple, smooth espresso, creamy milk and a dreamy marshmallow fluff cold foam, finished with crunchy biscuit crumbs.

Autumn in a glass! 🤎✨

🤎 Ingredients (1 serving)

🍎 15g St Dalfour Apple & Cinnamon Fruit Spread (or traditional apple butter)

☕ 1 Nespresso Vertuo espresso pod (40ml)

🥛 120ml cold milk of your choice

🧊 A handful of ice cubes

🍂 ¼ tsp ground cinnamon

☁️ For the Marshmallow Cold Foam

🤍 40ml cold milk

🤍 1 heaped tbsp Marshmallow Fluff (approximately 20g)

🍪 For the Topping

🤎 ½ digestive biscuit, crushed

🤍 2–3 mini marshmallows (optional)

🍂 A light dusting of cinnamon

✨ Method

1. Spoon 15g of apple and cinnamon fruit spread into the bottom of a 300–350ml glass.

2. Add your ice. Fill the glass about halfway with ice cubes.

3. Add 120ml of cold milk over the ice.

4. Prepare one 40ml Nespresso espresso pod. Stir in the cinnamon and allow to cool slightly.

5. Slowly pour the espresso over the milk and ice for those gorgeous coffee swirls.

6. Make your marshmallow foam. In a separate bowl, loosen the Marshmallow Fluff with a small splash of your measured 40ml cold milk. Froth the remaining milk using the cold setting on your Aeroccino, then gently fold the foam into the Marshmallow Fluff.

7. Add the cloud. Spoon the fluffy marshmallow topping over your iced latte.

8. The finishing touch. Sprinkle with crushed digestive biscuit, a little cinnamon and a few mini marshmallows.

And enjoy! 🍎🤎☕️

☕ Little Coffee Tips

🍎 Apple butter alternative: Traditional American apple butter can be difficult to find in the UK. St Dalfour Apple & Cinnamon Fruit Spread is an easier alternative, although it has a slightly different flavour and texture.

☁️ Perfect marshmallow foam: Marshmallow Fluff is very sticky! Loosen it separately and fold it into your cold foam rather than putting it directly into your Aeroccino.

🧊 Beautiful coffee layers: Pour your espresso slowly over the ice to create those dreamy swirls.

#thedailydrinkedit #nespresso #apples #marshmallows #stdalfour

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