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The uses of honey in cooking

Honey is a product that can be presented in different forms: fluid, thick, crystallized.

It can be tasted alone on a spoon to enjoy all the flavors it contains. It can also be used as a sweetener in a tea, an herbal tea or a coffee.

Honey is also your ally in the morning or for snacks. It can be eaten spread with butter on a slice of bread or a biscuit. It can be added to cottage cheese, plain yoghurt or even to faisselle to give it a fragrant note.

Finally, honey is perfect in salty preparations, to make sauces for meats, to accompany foie gras, to roast vegetables in a lemon-honey juice or on hot goat cheese.

Honey is a must-have in your kitchen ! From appetizers to desserts, it is an excellent substitute for sugar: its superior sweetening power allows you to reduce the amount of sugar in your recipes by a quarter.

Make your choice between a surprising creamy lavender honey of extreme finesse, a liquid fir tree honey, with full-bodied and woody flavors, a discovery assortment of 5 honeys from France or a multitude of other amazing honeys...

The conservation of honey

The purpose of honey conservation is to keep its quality, which is quite possible for years (a maximum of two years according to beekeepers' advice). Honey is composed of pollen, wax, amino acids, trace elements and water, which is an open door for micro-organisms that could multiply and modify the quality, and the virtues, of the content.

Bee honey contains 77% of sugars, mainly fructose and glucose. This diversity of substances results in a modification of the compound when it is stored in precarious conditions. It should be stored in a dark and dry place, protected from humidity and at a temperature of about 25°C.

According to beekeeping professionals, honeys do not have an expiration date as such. Indeed, it is a product that can be consumed without risk, even after a long period. However, the sensory qualities (such as taste) of honey, and its properties, may be altered. It is a product which can ferment, that is why in beekeeping we do not speak about expiration date of honey, but of DLUO (Limit of Use Date).

On the other hand, there are two types of phenomena: crystallization and fermentation. Crystallization is a natural phenomenon that does not affect the properties of the product, so you can still consume it or use it in your recipes. To overcome this problem, simply put it in the microwave or in a water bath at low power so that it regains its liquid aspect.

Regarding fermentation, which is another natural phenomenon, affects the properties and quality of products, and makes it unfit for consumption. The fermentation of honey is due to the presence of moisture in the jars. This is why it is important to keep honey in a suitable container, usually glass, according to the advice of beekeeping professionals.

Our recipe idea

Recipe of the madeleine with chocolate and honey of François Daubinet


  • Prepare the dough the day before: melt the butter over low heat and bubble it for 1 minute until it turns a nutty color.
  • Reserve.


  • Finely chop the chocolate with a knife.
  • Reserve.
  • In a bowl, mix the eggs, caster sugar, honey, milk and cocoa powder.
  • Sift the flour and baking powder into this mixture. Mix everything together and add the warm hazelnut butter, let the dough cool and add the chopped chocolate, mix again. Then cover the dough, and keep it overnight in the refrigerator.


  • The next day, preheat your oven to 210°C (th.7).
  • Using a brush, coat the molds with melted butter and sprinkle them with flour.
  • Fill the molds ¾ full with the reserved batter using a tablespoon.
  • Place the molds on the oven rack (for a better cooking), let cook for 10 to 15 minutes at 180°C while watching the color of the madeleines
  • Let cool before eating.

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