Which oils should you choose for your desserts?

- Mild olive oil

Ideal for fruit cakes, biscuits or cakes. It provides an airy texture and a Mediterranean touch.

Example: a lemon cake and organic olive oil.

- Coconut oil

With its delicious aroma, it's perfect for...cookies, brownies or exotic recipes. It sets at room temperature, which gives a melt-in-your-mouth texture to preparations.

- Rapeseed oil

Rich in omega 3, it has a neutral taste and blends easily into all cake, crepe and pancake batters.

- Toasted sesame oil

Its unique aroma works wonders in the shortbread cookies or a chocolate fondant. A small touch is all it takes to pleasantly surprise.

How can I replace butter with oil?

In general, we replace 100g of butter by about 80g of oil.

The oil mixes directly with the dry or liquid ingredients, resulting in a softer, easier-to-work dough.

Tip: to keep it delicious, combine the oil with yogurt, compote or plant-based milk depending on the recipe.

Organic vegetable oils are not just for salads: they open up new gourmet possibilities in pastry making.

Whether it's to add softness, originality, or simply to vary the pleasures, the Emile Noël organic oils are creative and healthy allies for your desserts.