English – Les délices 31

Easter Royal

Easter Royal composed of

– an almond dacquoise biscuit,
– a praline crisp,
– chocolate mousse,
– brown velvet spray.

Equipment used

– 14cm diameter dessert ring

– Ancel 210 bloom gelatine (gold grade)

– Brown velvet spray

Ingredients

Almond dacquoise
✔45g egg whites
✔45g ground almonds
✔40g icing sugar
✔15g caster sugar

Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar

+Brown velvet spray

Crunchy praline
✔35g praline
✔25g milk chocolate
✔20g crêpes dentelles

Chocolate mousse
✔150g milk chocolate
✔150g milk
✔20g sugar
✔2 eggs (yolks and whites)
✔150g whipped cream
✔3g gelatine

The recipe

Serves 4 to 6

Almond dacquoise
✔45g egg whites
✔45g ground almonds
✔40g icing sugar
✔15g caster sugar

Preheat the oven to 170°C. Sift the ground almonds and icing sugar together. Beat the egg whites with the sugar until stiff. Gently fold in the dry ingredients. Pour into the tin and bake for 10–12 minutes until it begins to brown. Leave to cool before cutting out two circles with a smaller diameter than your ring.

Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar
Spread the hazelnuts out on a baking tray and bake at 150°C for 15 minutes. In a saucepan, add the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts (rubbed beforehand to remove as much skin as possible), the almonds and the caramel (cut into pieces) into the bowl of a food processor and blend until you have a praline.

Praline crunch
✔35g praline
✔25g milk chocolate
✔20g crêpes dentelles

Mix the praline, melted milk chocolate and crumbled crêpes dentelles. Spread over one of the almond dacquoise rings and place in the freezer.

Chocolate mousse
✔150g milk chocolate
✔150ml milk
✔20g caster sugar
✔2 eggs (yolks and whites)
✔150ml whipped cream
✔3g gelatine

Soak the gelatine sheet in a bowl of cold water until softened. In a bowl, mix the egg yolks with the caster sugar.

Heat the milk in a saucepan. Remove from the heat and pour it over the egg yolk and sugar mixture, stirring continuously. Return the mixture to the saucepan over a low heat and cook until it reaches 82°C. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until it has melted. Set aside.

Heat the milk in a saucepan. Remove from the heat and pour it over the egg yolk and sugar mixture, stirring constantly. Return the mixture to the saucepan over a low heat and cook until it reaches 82 °C. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate and whisk until it has melted. Set aside.

Whisk the egg whites until stiff, then fold them into the cream in two or three batches, gently folding with a spatula after each addition.

Assemble your cake.

Assembly

Line the base of your dessert ring with cling film.

Fill the base of your ring with chocolate mousse, making sure to cover the sides thoroughly.

Add the first dacquoise biscuit.

Top up with the remaining chocolate mousse.

Finish with the biscuit topped with the crunchy layer. Place in the freezer overnight.

The next day, turn your cake out of the tin and spray the top with brown velvet spray. (I placed a sheet of Rhodoid film all around it whilst applying the spray, then removed it).

For the decoration, I melted a little milk chocolate in the microwave and piped it onto the cake. I had placed some baking trays or slates in the freezer a few hours beforehand so that they were nice and cold. I piped the chocolate in a circular pattern; it hardened quickly on contact with the cold. Work quickly to shape it into a nest and place it on your cake.

Egg nest

Egg nest composed of:

– white chocolate spaghetti,
– hazelnut crisp,
– a hazelnut biscuit,
– chocolate and praline eggs,
– chocolate glaze.

Equipment used

– Silikomart egg mould

– Silikomart Tartufino mould

– Ancel 210 Bloom gelatine (gold grade)

– Baking paper

(affiliate links via Amazon)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut crunch
✔30g white chocolate
✔45g hazelnut praline
✔30g crêpes dentelles

Chocolate mousse
✔100g chocolate
✔100g double cream
✔2g gelatine
✔100g single cream

Hazelnut biscuit
✔25g ground hazelnuts
✔25g sugar
✔12g flour
✔15g brown butter
✔1 egg yolk
✔1 egg white

White chocolate spaghetti
✔80g milk
✔90g water
✔1 sachet of agar-agar
✔85g white chocolate
✔1 capful of alcohol

Chocolate glaze
✔White chocolate chips
✔A few milk chocolate chips
✔Cocoa butter or neutral oil

The recipe

Forr 3 nest

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts out on a baking tray and bake at 150°C for 15 minutes.
Place the caster sugar in a saucepan and make a caramel. Once it has turned a rich golden colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having first removed the skins) and the cooled caramel, cut into pieces, into the bowl of a food processor and blend until you have a praline. You will have a little praline left over to use in other recipes.

Pour the praline into the silicone mould with inserts and place in the freezer for at least 6 hours.

Chocolate mousse
✔100g milk chocolate
✔100g single cream
✔2g gelatine
✔100g single cream

Soak the gelatine in very cold water.

In a saucepan, heat the 100g of single cream. Remove from the heat, add the squeezed gelatine and the milk chocolate, previously melted in a bain-marie or in the microwave. Mix and set aside.

In a second bowl, whip the remaining single cream with an electric whisk and fold it into the previous mixture, which has cooled to below 30°C.

Assembly

Fill your tin three-quarters full with the chocolate mousse.

Add the hazelnut praline filling.

Top with the remaining chocolate mousse.

Place in the freezer overnight.

Hazelnut biscuit
✔25g ground hazelnuts
✔25g sugar
✔12g flour
✔15g brown butter
✔1 egg yolk
✔1 egg white

Place the hazelnut powder, sugar and flour in a bowl. Add the egg and melted butter. Mix together. In another bowl, beat the egg white with an electric mixer. Gently fold this beaten egg white mixture into the previous mixture.

Pour onto a baking tray lined with baking paper, smooth the surface with an offset spatula to ensure an even thickness, and bake at 170–180°C.

Leave your biscuit to cool.

Next, cut out circles of the same diameter as those for your hazelnut shortbread biscuits.

Hazelnut crisp
✔30g white chocolate
✔45g hazelnut praline
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the hazelnut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer.

Take them out of the freezer and cut out circles to match the diameter of your nest. Place them back in the freezer until you’re ready to assemble them.

Dressage

Place a crispy disc at the bottom of each plate, topped with a hazelnut biscuit disc.

White chocolate spaghetti
✔80g milk
✔90g water
✔1 sachet of agar-agar
✔85g white chocolate
✔1 capful of alcohol

Pour the milk, water and the sachet of agar-agar into a saucepan. Stir until the agar-agar has completely dissolved. Add the white chocolate. Heat, stirring constantly, until it comes to the boil. Remove from the heat and add a little alcohol to flavour your spaghetti.

Using a syringe, draw up a little of the liquid. Place a tube at the end of your syringe. Squeeze the liquid into the tube.

Place your hose in a bowl filled with cold water and ice cubes, leaving the ends out of the water, for 3 minutes.

Fill your syringe with air and squeeze the spaghetti out of the tube directly onto your serving plate.

Repeat this very quickly before the liquid cools down too much, as it will then be very difficult to shape the spaghetti.

Chocolate glaze
✔White chocolate chips
✔A few milk chocolate chips
✔Cocoa butter or neutral oil

Place the white chocolate chips in a small glass with a little neutral oil or cocoa butter and put in the microwave. Stir, then add a few milk chocolate chips to darken the chocolate slightly.

Dip each egg into the chocolate glaze using a wooden skewer, then place it on your plate.

Repeat this process for all your eggs.

Place your plates in the fridge until ready to serve.

Pistachio and orange blossom entremet

Pistachio and orange blossom entremet composed of

– a pistachio crisp,
– pistachio praline,
– an orange blossom mousse,
– white velvet spray.

Equipment used

– Pavoflex hollow mould

(Amazon affiliate link)

– Ancel 210 Bloom gelatine (gold grade)

– White velvet spray

Ingredients

Pistachio praline
✔100g unsalted pistachios
✔50g caster sugar

Pistachio crunch
✔35g white chocolate
✔45g pistachio praline
✔30g crêpes dentelles

Orange Blossom Mousse
✔50g single cream
✔50g white chocolate
✔120g cold single cream
✔18g orange blossom water
✔2g gelatine

+White velvet spray

The recipe

Makes 4 desserts

Pistachio praline
✔100g unsalted pistachios
✔50g caster sugar

Spread the pistachios on a baking tray and bake at 150°C for 15 minutes. In a saucepan, add the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the pistachios and the chopped caramel in the bowl of a food processor and blend until you have a praline.

Pistachio crunch
✔35g white chocolate
✔45g pistachio praline
✔30g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of baking paper and place in the freezer for a few minutes. Cut into rectangles to fit your tin. Place in the freezer.

Orange Blossom Mousse
✔50g single cream
✔50g white chocolate
✔120g chilled single cream
✔18g orange blossom water
✔2g gelatine

Melt the white chocolate in the microwave or in a bain-marie.

Heat the 50g of single cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine (well-squeezed and previously softened in a bowl of cold water) and the orange blossom water. Set aside.

Whip the very cold single cream (120g) using an electric whisk.

Gently fold in the cooled mixture using a spatula.

Assembly

Fill the silicone mould with orange blossom mousse, making sure to cover the sides well.

Pipe the pistachio praline using a piping bag.

Spread the remaining orange blossom mousse.

Finish with the crispy pistachio praline biscuit.

Place in the freezer overnight.

The next day, turn the desserts out of their moulds and immediately apply the white velvet spray.

I placed the dessert on my serving plate. I arranged some small white chocolate eggs on top. I served the dessert with red berries.

Diplomat strawberry cake

Diplomat strawberry cake composed of

– sponge cake soaked in syrup,
– diplomat cream,
– fresh strawberries,
– mascarpone whipped cream.

Equipment used

– Pastry ring

– Tefal baking tray

– Baking paper

– Angled spatula

– 4.5cm-high Rhodoid film

(affiliate links via Amazon)

Ingredients

The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour

Diplomat cream ‌
✔200 ‌g‌ ‌of‌ ‌milk‌ ‌ ‌
✔35g‌ ‌of‌ ‌sugar‌ ‌
✔2 ‌egg‌ ‌yolks‌ ‌
✔18 ‌g‌ ‌of‌ ‌butter‌ ‌
✔17g cornflour
✔liquid vanilla or vanilla pod
✔2.5g gelatine
+
✔125g single cream

Mascarpone whipped cream
✔100g single cream
✔50g mascarpone
✔15g caster sugar

Assembly and decoration
Strawberries

The recipe

Serves approximately 4

The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour

In a bowl, whisk the eggs and sugar, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.

Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume.

Then sift the flour and cornflour over the mixture. Stir gently.

Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.

Place in an oven preheated to 210°C, then immediately reduce the temperature to 180°C and bake for 8–9 minutes. Once cooled, turn out onto a sheet of baking paper and carefully remove the baking paper used during baking.

Cut out two circles that are smaller than your tin. Set them aside for assembly.
‌

Diplomat cream ‌
✔200 g milk ‌ ‌
✔35 g sugar ‌ ‌
✔2 egg yolks ‌ ‌
✔18 g butter ‌ ‌
✔17g cornflour
✔liquid vanilla or vanilla pod
✔2.5g gelatine
+
✔125g single cream

Heat the milk and vanilla in a saucepan. In a bowl, mix the egg yolks, sugar and cornflour. ‌ ‌Pour in the hot milk, stir, then return to the saucepan. Mix until the cream thickens. ‌ ‌Remove‌ ‌from‌ ‌the‌ ‌heat,‌ ‌add‌ ‌the‌ ‌diced‌ ‌butter‌ ‌and‌ ‌the‌ ‌gelatine (previously softened in a large bowl of cold water) ‌and‌ ‌mix. Cover with cling film and leave the cream to cool completely.

Whip the liquid cream (min. 32% fat) using an electric whisk. Add the cooled custard; it must be at the same temperature as the whipped cream.

Assembly
Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, held in place with a piece of tape. Arrange halved strawberries all around the edge. Place your first sponge cake layer at the bottom. Brush this layer with a sugar syrup flavoured with rum or kirsch.

For the syrup

In a small saucepan, combine 30g caster sugar and 30g water, then heat until boiling. Remove from the heat and add a small dash of alcohol. Mix well. ‌

Pipe some diplomat cream, a few strawberries cut into pieces, ‌ ‌some‌ ‌cream,‌ ‌the‌ ‌second‌ ‌sponge‌ ‌cake‌ ‌layer‌ ‌soaked‌ ‌in‌ ‌syrup‌ ‌and‌ ‌finish‌ ‌with‌ ‌a‌ ‌little‌ ‌cream. Smooth the surface with an offset spatula, cover with cling film, then chill for at least 2 hours to allow the cream to set and give your strawberry cake its structure.

Mascarpone whipped cream
✔100g single cream
✔50g mascarpone
✔15g caster sugar

Whip the cream. In a mixing bowl, pour in the well-chilled single cream (minimum 30% fat content to ensure it whips properly) and the mascarpone. Whisk with an electric mixer, gradually incorporating the caster sugar. Fill a piping bag fitted with a plain nozzle.‌‌ ‌‌‌

Pipe the whipped cream onto the top of your strawberry cake.

Remove the ring and the plastic film before serving.

I decorated it with Gariguette strawberries.

Mango panna cotta

Mango panna cotta

– panna cotta,
– diced mango,
– puréed mango,
– a tuile.

Equipment used

– Silikomart Secret mould

– Tile mould

(affiliate links via Amazon)

Ingredients

Panna cotta
✔250g single cream
✔25g caster sugar
✔3g gelatine

Lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Diced mango

Pureed mango

The recipe

Forr 3 panna cotta

Panna cotta
✔250g single cream
✔25g caster sugar
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water.

Pour the single cream (30% fat) and the caster sugar into a saucepan.

Heat the cream, stirring occasionally.

Turn off the heat. Add the well-squeezed, fully softened gelatine. Stir.

Pour into your Silikomart Secret mould.

Chill until the gelatine has set, then place in the freezer overnight or for at least 6 hours so that it can be turned out properly.

The next day, turn the panna cotta out of the moulds and place them on your serving plate.

Dice the mango (set aside) and use it to line the base of your baking tin.

Lace tuile
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Mix all the ingredients together. Fill the tuile mould. Smooth with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 7–8 minutes (this may vary depending on your oven). Remove from the mould immediately after taking them out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.

Chill until ready to serve.

Pour the mango coulis around the edge of your panna cotta and place the tuile on top. Finish with the remaining diced mango.

I placed a small piece of edible gold leaf on top.

Strawberry bar

Strawberry bar composed of

– strawberry mousse,
– a scoop of strawberry sorbet,
– a tuile,
– strawberry compote,

Equipment used

– Silikomart quenelle mould

– Silikomart Miel stencil

– Silicone bar mould (Temu)

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

Strawberry mousse
✔90g blended and strained strawberries
✔10g sugar
✔50g single cream
✔1.5g gelatine

Strawberry sorbet

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring

For 4 bar

The recipe

Strawberry mousse
✔90g blended and strained strawberries
✔10g sugar
✔50g single cream
✔1.5g gelatine

Soak the gelatine in very cold water.

Heat the strawberry purée (blended strawberries) and sugar, then remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a separate bowl, whip the remaining single cream with an electric mixer, then fold it into the cooled mixture (which should be below 35°C).

Assembly

Fill the silicone mould with strawberry mousse. Chill for at least 4 hours until the jelly has set, then place in the freezer.

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

In a small bowl, mix the caster sugar and NH pectin.

In a saucepan, heat the 60g of blended strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring

Mix all the ingredients together. Fill the lace-patterned tuile mould. Smooth the surface with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (this may vary depending on your oven). Remove from the mould immediately after taking out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Dressage

Using the Silikomart Honey stencil, spoon the compote onto each serving plate. Turn out the strawberry bars and place them quickly onto the plates. Chill until ready to serve.

Just before serving, place the tuile and a scoop of strawberry sorbet on top.

Pistachio and strawberry clover

Pistachio and strawberry clover composed of:

– strawberry mousse,
– strawberry compote,
– pistachio crisp,
– green velvet spray,
– pistachio powder.

Equipment used

– Silicone clover mould (Temu)

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Pistachio praline
✔150g pistachios
✔75g caster sugar

Pistachio crisp
✔30g white chocolate
✔45g pistachio praline
✔20g crêpes dentelles

Strawberry mousse
✔185g strawberries
✔130g single cream
✔30g caster sugar
✔3g gelatine

Strawberry compote
✔65g + 25g diced strawberries
✔10g caster sugar
✔1g NH pectin

Pistachio powder

Green velvet spray

The recipe

For 3 desserts

Pistachio praline
✔150g pistachios
✔75g caster sugar

Spread the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the pistachios and the caramel, cut into pieces, in a blender and blend until you obtain a praline.

Pistachio crisp
✔30g white chocolate
✔45g pistachio praline
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and pistachio praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Strawberry compote
✔65g + 25g diced strawberries
✔10g caster sugar
✔1g NH pectin

Cut the strawberries into small cubes. In a small bowl, mix the pectin and caster sugar. Pour the strawberries into a saucepan and heat over a low heat for a few minutes. Then increase the heat, pour in the sugar and pectin mixture and continue cooking for two minutes, stirring constantly. Turn off the heat, add the remaining diced strawberries and set aside until ready to assemble.

Strawberry mousse
✔185g strawberries
✔130g single cream
✔30g caster sugar
✔3g gelatine

Soften the gelatine sheet in a bowl of cold water.

Blend the strawberries (and strain to remove the seeds: optional). Pour the strawberries into a saucepan with the caster sugar and heat. Remove from the heat, add the squeezed and softened gelatine. Mix and set aside. Pour the well-chilled liquid cream into a bowl and whip with an electric mixer with the sugar.

Assembly

Fill your clover mould with strawberry mousse, making sure to cover all the edges halfway up.

Add the strawberry compote.

Top with the remaining strawberry mousse.

Finish with the pistachio crunch.

Place in the freezer overnight.

The next day, remove your desserts from the moulds and immediately apply the green velvet spray. Place on your serving plate. Sprinkle pistachio powder around the edges.

I added a ladybird and a chocolate flower that I found on the annikids.com website.

Caramel apple tart

Caramel apple tart made with

– crispy speculoos biscuits
– caramelised apples
– homemade caramel
– dollop of whipped cream

Equipment used

– Pavoni Slake mould

– Silikomart quenelle mould

– Silikomart flower stencil mould

– Baking paper

– Rolling pin

(Paid Amazon links)

Ingredients

Caramel apples
2 Golden Delicious apples
40g caster sugar
50g butter
100g caster sugar
50g single cream
1 sheet of gelatine (2g)

Whipped cream

Crunchy speculoos
40g white chocolate
55g speculoos paste
30g crêpes dentelles

For the homemade caramel
40g caster sugar
50g heated single cream
13g semi-salted butter

The recipe

Caramel apples
2 Golden Delicious apples
40g caster sugar
50g butter
100g caster sugar
50g single cream
1 sheet of gelatine (2g)

Place the gelatine sheet in a large bowl of cold water.

In a saucepan, sauté the diced apples with the butter and sugar. In another saucepan, make a caramel with the 100g caster sugar. Add the hot cream, then remove from the heat and add the gelatine.

Mix the caramel with the diced apples.

Place in the Pavoni Slake mould and then in the freezer.

Vanilla whipped cream

Make whipped cream with very cold liquid cream with a minimum fat content of 30%, a little caster sugar and vanilla powder. Fill the Silikomart quenelle mould and place in the freezer for at least 3 hours.

Crunchy speculoos
40g white chocolate
55g speculoos paste
30g crêpes dentelles

Mix the white chocolate, melted in the microwave, with the speculoos paste.

Add the crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using the cookie cutter provided with your Pavoni Slake mould. Keep in the freezer until ready to assemble.

For homemade caramel
40g caster sugar
50g heated single cream
13g semi-salted butter

Melt the sugar in a saucepan. When it turns a nice amber colour, remove from the heat and add the heated single cream. Mix well and return to the heat to melt all the caramel. Remove from the heat and finally add the butter. Leave to cool completely.

Presentation

Spread the caramel onto your serving plate using a spatula and the Silikomart stencil. Carefully remove the stencil.

Place the speculoos crisp on a plate. Remove the apple cubes from the mould and place them on top of the crisp.

Remove the whipped cream quenelle from the mould and place it on the plate.

Chill until ready to serve.

Caramel pear entremet

Caramel pear entremet composed of

– caramel mousse,
– pear compote,
– hazelnut crisp,
– brown velvet spray,
– tuile,
– pear sorbet quenelle,
– pear jelly.

Equipment used

– Silicone mould

– Lace feather mould

– Silikomart quenelle mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Hazelnut crunch
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Caramel mousse
✔10g water
✔65g milk
✔30g sugar
✔80g cream
✔2g gelatine
✔1 egg yolk
✔10g sugar
✔4g cornflour

Pear compote
✔Diced pear
✔NH pectin
✔Vanilla powder
✔Caster sugar

Lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Brown velvet spray

The recipe

Crunchy hazelnut
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller than the mould. Set aside in the freezer until ready to assemble.

Pear compote
✔Diced pear
✔NH pectin
✔Vanilla powder
✔Caster sugar

Heat the diced pears with the vanilla in a saucepan. Mix the caster sugar and NH pectin in a small bowl. As soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.

Caramel mousse
✔10g water
✔65g milk
✔30g sugar
✔80g cream
✔2g gelatine
✔1 egg yolk
✔10g sugar
✔4g cornflour

Soften the gelatine sheet in a bowl of cold water. Heat the 65g milk in a small saucepan. When it starts to simmer, set aside. Pour the water and 30g caster sugar into another saucepan and bring to the boil until you obtain a brown caramel. Remove from the heat and pour the hot milk over the caramel, whisking continuously.

In a bowl, beat the egg yolk with 10g of sugar until pale. Add a little of the caramel milk from the saucepan and 4g of cornflour. Mix together. Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until it thickens. Remove from the heat.

Pour this cream into a bowl, add the drained gelatine, mix and leave to cool slightly.

Whip the well-chilled liquid cream with an electric mixer. Gently fold into the previous mixture. Set aside.

Proceed with assembly.

Assembly

Pour the caramel mousse into the moulds, making sure to fill them halfway up the sides.

Add the pear compote.

Top with the caramel mousse.

Finish with the crunchy hazelnut biscuit.

Place in the freezer overnight.

The next day, remove your desserts from the moulds and immediately apply the brown velvet spray.

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Soften the gelatine in a large bowl of cold water.

In a saucepan, heat the blended pear with the caster sugar and a little lemon juice. You can add a tablespoon of water if necessary. As soon as it starts to boil, remove from the heat and add the drained and softened gelatine.

Fill 3 cavities of the Silikomart quenelle silicone mould, place in the fridge until the jelly sets, then in the freezer. Fill a piping bag with the remaining jelly and pipe into the hollow of your dessert.

Lace tuile
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Mix all the ingredients together. Fill the tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 7-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.

Place your desserts on your serving plate. Fill the hollow of the dessert with pear jelly.

Place your tuiles on your plate just before serving your dessert.

Remove your pear jelly and pear sorbet quenelles from their moulds. I added chocolate leaves.

Pear and mascarpone entremet

Pear and mascarpone entremet made with

– homemade spoon biscuits,
– pears in syrup,
– mascarpone cream,
– pear jelly.

Equipment used

– Pastry ring

– Rhodoid film

– Plain nozzle

– Ancel 210 bloom gelatine

(paid Amazon links)

Ingredients

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+icing sugar

Pear jelly
✔140g pears in syrup
✔3g gelatine

Cooking
180°C – 8 to 10 minutes

Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔5g milk
✔1 sheet of 2g gelatine
✔1 capful of pear liqueur

Assembly
✔Pears in syrup
✔Pear liqueur

The recipe

Serves 5 to 6 people

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, gradually adding the sugar. Then add the egg yolks. Mix gently with a spatula. Sift the flour on top. Mix again.

Fill a piping bag fitted with a plain nozzle. Pipe the biscuits onto a sheet of baking paper in two circles.

Sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.

Allow the biscuit to cool and cut it into two circles; one the same size as your circle and the other slightly smaller.

Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔8g milk
✔1 sheet of 2g gelatine
✔1 capful pear liqueur

Place the gelatine leaf in a large bowl of cold water for about ten minutes. Pour the milk into a small bowl and heat it in the microwave. Add the softened and squeezed gelatine. Mix and set aside.

Separate the egg whites from the yolks into two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar (40g). Add the milk and gelatine mixture and the capful of pear liqueur. Mix and set aside.

In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining 40g of sugar.

Gently fold the egg whites into the mascarpone cream. Proceed with assembly.

Assembly
✔Syrup (pear juice in syrup, pear liqueur)

I peeled, cored and cooked 4 large pears in a large saucepan with water, caster sugar and liquid vanilla.

Place your ring mould on your plate. Add a sheet of Rhodoid film. Place the first biscuit at the bottom of your ring mould.

Brush the top with syrup.

Cut up the pear pieces in syrup and set aside.

Add the mascarpone cream to a height of approximately 1.5 cm.

Add the second biscuit and soak it in syrup. Place the pear pieces on top, then add the remaining mascarpone cream. Place in the freezer overnight.

Pear jelly
✔140g blended pears in syrup
✔3g gelatine
✔A little lemon juice

Heat the pear purée with the lemon juice, then remove from the heat and add the gelatine, which has been softened and squeezed dry. Cover the dessert and place in the fridge.

I decorated it with flowers (Christmas roses: please note that they are not edible) and a chocolate plaque.