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The basic preparations

Our selection

  • Runny nut cream
  • Almond butter mayonnaise
  • Shortcrust pastry
  • Pancake mix
  • Almond milk
  • Almond or cashew nut butter béchamel sauce
  • Puff pastry
  • Garlic butter


Runny nut cream

Place 100 g of Perl'Amande organic nut butter in a jar with 15 cl of warm water. Securely close the lid and shake vigorously to give a foamy light liquid. You can use it instead of fresh cream in quiches, omelettes, flans, fruit puddings and gratin dishes. 100 g of organic nut butter.

Almond butter mayonnaise


  • No milk or butter.
  • 3 tablespoons of flour
  • ½ litre of water
  • 3 tablespoons of almond butter.

Preparation :
Dilute with water slowly to avoid lumps until you get a liquid mixture. Then bake until the liquid (water and flour) thickens. Stir vigorously while cooking. Do not allow to boil. After cooking add 1 tablespoon of oil, 2 tablespoons of food yeast, a bouquet of parsley, salt, 1 clove of garlic and 2 tablespoons of almond butter. Mix it all together well.

Shortcrust pastry

Knead 250g of wholemeal flour with 100 g of soft vegetable fat. Mix together well using the fingers until the flour becomes sandy in texture. Then add 1 glass of water with a pinch of salt while stirring with a spoon. Knead as little as possible to prevent the dough becoming hard and form a ball. Then roll the dough on a floured board and place in a greased mould.

Pancake mix


  • 500 g of wholemeal flour.
  • 2 tablespoons of almond butter.
  • 2 tablespoons of yeast

Mix the flour and water slowly to prevent lumps to give a fairly runny mixture, then add the almond butter, the yeast and the salt and leave to rest. For savoury pancakes add more yeast and ½ teaspoon of salt. If the pancakes are sweet, grate in lemon or orange zest.


Almond milk

For drinking or cooking?The simplest way is to buy BIO AMANDINA ready-to-use drink in a 1 litre carton. You can also make delicious drinks using white or whole almond butter or dry fruit butter from the PERLAMANDE range: hazelnut, sesame, cashew...

Slowly add warm water and 1 large teaspoon of almond butter into a bowl to obtain an even mixture. You can sweeten it with honey to make a drink. This can be used instead of milk in all savoury recipes.

Almond or cashew nut butter béchamel sauce


Without eggs. - You will need 2 tablespoons of blanched almond butter, 10 teaspoons of water and ½ a teaspoon of salt.

Preparation :
Slowly mix the almond butter and the water until you get the initial texture of the almond butter, continue to beat while dribbling in the oil. Half way through, add a clove of garlic (optional) and the juice of a lemon. Lastly add a bouquet of parsley or herbs, tarragon, chives etc. If the mixture falls while beating, slowly pour in a small amount of water to recover it.

Puff pastry


  • 200 g of wholemeal flour
  • 120 g of vegetable fat.
  • ¼ litre of cold water and a pinch of salt.

Shape the flour into a ring with the water and salt in the middle. Gently mix together, the texture should be similar to that of margarine. Shape into a ball and leave to rest for an hour and a half. Then lay the dough out on a floured board and add the vegetable fat in the middle. Fold over the four sides of the dough then flatten with a floured rolling pin and fold in 3. Leave to rest for 25 minutes. Repeat the same process 2 more times and then place in the mould.

Garlic butter

Vegetable fat should not be kept in the fridge in winter. In this recipe it is very hard to obtain butter if the fat is heated.


  • 100 g of grated raw almonds
  • 100 g of vegetable fat
  • 1 teaspoon of basil
  • 2 cloves of garlic

Mix the almonds with the fat, which should be soft but not especially runny. Mix well for around 15 minutes to give a light foamy consistency, then add the salt, basil and garlic. Mix well again: the butter is ready. Serve on slices of toasted bread with a salad.




PERLAMANDE and REFORMHAUS in Germany and Austria

When the French almond specialist meets the German pioneer of health stores.

  • French traditional know-how
  • High selection of nuts and nutritive values preserved by exclusive cold processing
  • Premium quality for gluten free raw and organic nut butters

Sharing the same values, Perl’Amande is now manufacturing under the private label LIHN for the German and Austrian market. A full range of 6 nut butters is available at Reformhaus stores and the Reformhaus online-shop from end of September.


Discover now the raw almond butter and other nut butters by following the links http://www.reformhaus-shop.de/ and http://www.reformkontor.de/neu-im-reformhaus/rohkost-nussmuse.html.


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