Raspberry tartlet

Tartelette framboise
Tartelette framboise

Raspberry tartlet made with

– sweet pastry,
– custard cream,
– raspberries,
– raspberry jelly,
– mint leaves.

 

Equipment used

– Piping bag

– Micro-perforated baking mat

– Plain nozzle

– Tefal baking tray

Ingredients

Sweet pastry
✔140 g plain flour
✔100 g softened butter
✔50 g sugar
✔30 g ground almonds
✔1 g fine salt
✔1 egg yolk

Mint custard cream
✔250g milk
✔3 egg yolks
✔35g sugar
✔25g flour
✔30g butter
✔Mint leaves

Assembly

✔Raspberries
✔Mint leaves

The recipe

For 5-6 tartlets

Sweet pastry
✔140 g flour
✔100 g softened butter
✔50 g sugar
✔30 g ground almonds
✔1 g fine salt
✔1 egg yolk

Tartelette framboise

Mix all the ingredients together. Cover with cling film and chill for at least 30 minutes.

Tartelette framboise

Roll out the dough thinly between two sheets of baking paper. Cut out circles.

Tartelette framboise

Bake between two micro-perforated baking mats in a hot oven at 75°C until they are nicely browned. Leave to cool completely.

Tartelette framboise

Custard cream
✔250g milk
✔3 egg yolks
✔35g sugar
✔25g flour
✔30g butter

+ optional: a little alcohol to flavour the cream

Tarte fraise et menthe

Heat the milk.

Optional: infuse a few fresh mint leaves in the milk to flavour it.

Tarte fraise et menthe

In a bowl, mix the egg yolks, sugar, flour or cornflour. Pour the hot milk over the mixture. Stir. Pour back into the saucepan. Stir until the cream thickens. Remove from the heat, add the butter cut into pieces and mix.

You can add a little alcohol to flavour your cream.

Pour into a bowl, cover with cling film and set aside in a cool place.

Tartelette framboise

Take the cooled pastry cream. Loosen it up a little with a spatula. Fill a piping bag fitted with a plain nozzle and pipe the cream onto the tartlets.

Tartelette framboise

Arrange the raspberries alternately.

Tartelette framboise

Fill the raspberries with a little raspberry jelly.

Soften 1g of gelatine in a bowl of cold water. Blend 25g of raspberries (you can strain out the seeds if you prefer). Pour into a small saucepan with a tablespoon of water. Add 5g of caster sugar. Heat. Remove from the heat and add the drained and softened gelatine. Leave to cool before filling a piping bag and decorating the raspberries.

I decorated it with small fresh mint leaves.

Blueberry and vanilla entremet

Entremet myrtille vanille
Entremet myrtille vanille

Blueberry and vanilla entremet composed of

– vanilla mousse,
– blueberry compote,
– puffed rice,
– purple velvet spray,
– a quenelle of blueberry sorbet,
– blueberry jelly.

Equipment used

– Silikomart Essenziale 80 mould

– Cooking thermometer

– Silikomart whirlpool mould

– Silikomart quenelle mould

– Dessert ring

(paid Amazon links)

Ingredients

Vanilla mousse
✔50g full-fat cream
✔50g white chocolate
✔1.5g gelatine
✔100g whipped cream
✔1 vanilla pod

Blueberry compote
✔80g blueberries
✔15g caster sugar
✔1g NH pectin

Puffed rice
✔20g white chocolate
✔Puffed rice

Purple velvet spray

Blueberry jelly
✔90g blueberries
✔15g caster sugar
✔10g water
✔2g gelatine

Faur blueberry sorbet

The recipe

For 3 entremets

Blueberry compote
✔80g blueberries
✔15g caster sugar
✔1g NH pectin

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

Entremet myrtilles

Heat the 80g of blueberries in a saucepan for a few minutes over low heat. Increase the heat. Add the powdered sugar / pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Allow to cool slightly and set aside until ready to assemble.

Puffed rice
✔20g white chocolate
✔Puffed rice

Melt the white chocolate in the microwave.

Add the puffed rice and mix well. Fill the bottom of a dessert ring to a depth of about 5-7 mm, pressing down with the back of a teaspoon. Carefully remove the dessert ring and repeat the process. Place in the freezer for a few minutes to allow the chocolate to set.

Entremet myrtille vanille
Entremet myrtille vanille
Entremet myrtille vanille

Vanilla mousse
✔50g full-fat cream
✔50g white chocolate
✔1.5g gelatine
✔100g cold whipped cream
✔1 vanilla pod

Soften the gelatine leaves in a bowl of cold water. Heat the cream and vanilla pod (scraped with the tip of a knife) in a saucepan. Remove from the heat, add the softened, squeezed gelatine and melted white chocolate. Mix together. Set aside.

Whip the well-chilled liquid cream with an electric mixer. Gently add the cooled mixture (when its temperature is below 30°C). Proceed with assembly.

Assembly

Entremet myrtille vanille

Fill your Silikomart Essential mould halfway with vanilla mousse.

Entremet myrtille vanille

Spread the blueberry compote. Top with vanilla mousse.

Entremet myrtille vanille

Finally, add the puffed rice crisp.

Place in the freezer for at least 6 hours or overnight.

Fill your Silikomart quenelle mould with blueberry sorbet, pressing down firmly with a teaspoon. Place in the freezer for at least 2 hours to allow the sorbet to harden and take shape.

I used a delicious blueberry sorbet from the Faur brand (produced in Ariège).

Blueberry jelly
✔90g strained blueberries
✔15g caster sugar
✔10g water
✔2g gelatine

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

Blend and strain the blueberries (at least 150g) to remove the skins. Pour into a saucepan with the water and caster sugar. Heat. As soon as it starts to boil, remove from the heat and add the softened and squeezed gelatine. Mix and leave to cool before filling the Silikomart swirl mould. Chill for at least 1 hour before placing in the freezer.

Entremet myrtille vanille

The next day, remove the mousses from the freezer and immediately apply the purple velvet spray.

Entremet myrtille vanille
Entremet myrtille vanille

Plating

Place your dessert and blueberry jelly on your plate. Add a few fresh blueberries. Refrigerate until ready to serve. Just before serving, add a scoop of blueberry sorbet. I decorated mine with a dahlia flower.

Strawberry Pavlova

Pavlova fraise
Pavlova fraise

Strawberry pavlova composed of

– meringue,
– mascarpone whipped cream,
– strawberry compote,
– strawberry slices,
– mint leaves.

 

Equipment used

– Baking sheet

– Plain piping tip

– Piping bag

(Paid Amazon links)

Ingredients

Meringue
✔80g egg whites
✔160g sugar
✔12g cornstarch
✔6g lemon juice

Mascarpone whipped cream
✔150g cold heavy cream
✔75g mascarpone cheese
✔40g powdered sugar

Strawberry compote
✔150g strawberries
✔20g powdered sugar
✔2g NH pectin

✔A little white chocolate

✔Mint leaves

The recipe

For 4 Pavlovas

Meringue
✔80g egg whites
✔160g sugar
✔12g cornstarch
✔6g lemon juice

Pour the egg whites, powdered sugar, cornstarch, and lemon juice into a mixing bowl. Beat the egg whites with an electric mixer until you obtain a firm, smooth meringue. Fill a piping bag fitted with a plain tip with the meringue. Pipe the meringue onto a baking sheet lined with parchment paper.

Bake at 90°C for 2 hours and 30 minutes, then leave in the oven for another 30 minutes with the oven turned off.

Pavlova fraise

Using a kitchen grater, lightly sand the meringues so that they stand upright when turned over.

Melt a little white chocolate in the microwave and brush it over the surface to protect it from moisture.

Strawberry compote
✔150g strawberries
✔20g powdered sugar
✔2g NH pectin

Entremet pêche jaune et fraises

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

Entremet pêche jaune et fraises

In a saucepan, cook the strawberries cut into small pieces over low heat for a few minutes. Then increase the heat, add the sugar and pectin mixture.

Entremet pêche jaune et fraises

Cook for two minutes, stirring occasionally. Turn off the heat. You can blend the compote or leave it chunky.

Fill a piping bag with the compote and set aside until ready to assemble.

Mascarpone whipped cream
✔150g cold heavy cream
✔75g mascarpone cheese
✔40g powdered sugar

Using an electric mixer, whip the very cold heavy cream with the mascarpone. Use heavy cream with at least 30% fat content (I often use Président Fleurette Extra cream). Gradually add the powdered sugar. Fill a piping bag fitted with a plain tip with this whipped cream.

Assembly

Pipe the whipped cream onto the meringues.

Pavlova fraise
Pavlova fraise

Then spoon the strawberry compote into the middle of the whipped cream.

Place the strawberry slices on top. I added some small mint leaves.

Mint and chocolate entremet

Entremet menthe chocolat
Entremet menthe chocolat

Mint and chocolate entremet

– a creamy chocolate insert,
– mint mousse,
– cocoa biscuit,
– green velvet spray,
– chocolate puffed rice,
– chocolate leaves.

Equipment used

– 3D rose silicone mould

– Ancel 210 Bloom gelatine (gold quality)

Silikomart half-sphere mould

(Paid Amazon links)

Ingredients

Cocoa biscuit
✔15g caster sugar
✔1 egg
✔10g single cream
✔15g butter
✔35g flour
✔1 teaspoon baking powder
✔5g cocoa powder

Chocolate cream
✔40g cream
✔1 egg yolk
✔5g sugar
✔10g chocolate
✔0.5g gelatine

Mint mousse
✔80g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine

✔Chocolate chips

✔Puffed rice

✔Green velvet spray

✔Mint leaves

The recipe

For 3 entremets

Chocolate cream
✔40g cream
✔1 egg yolk
✔5g sugar
✔10g chocolate
✔0.5g gelatine

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

Entremet menthe chocolat

In a mixing bowl, add the egg yolk and caster sugar. Mix together.

Entremet menthe chocolat

Pour the cream into a saucepan and heat. Add the chocolate.

Pour this mixture over the previous mixture. Stir and return everything to the saucepan over a low heat.

Stirring constantly, continue cooking until the cream coats your spatula. Do not exceed 83°C.

Remove from the heat and add the drained and softened gelatine.

Entremet menthe chocolat

Pour into the Silikomart half-sphere mould and place in the freezer.

Cocoa biscuit
✔15g caster sugar
✔1 egg
✔10g single cream
✔15g melted butter
✔35g flour
✔1 teaspoon baking powder
✔5g cocoa powder

Separate the egg white from the yolk.

Entremet menthe chocolat

Add the sugar and cream to the egg yolks. Mix well. Add the melted butter. Sift 35g of flour, the cocoa powder and the baking powder. Mix.

Beat the egg whites with an electric mixer until stiff. Gently fold into the mixture using a spatula.

Spread onto a baking tray lined with baking paper. Smooth with an offset spatula. Bake at 170°C for 15 to 20 minutes. The blade of a knife should come out clean.

Entremet menthe chocolat
Entremet menthe chocolat

Leave the biscuit to cool completely. Turn the biscuit out onto a new sheet of baking paper and carefully remove the baking paper.

Entremet menthe chocolat

Cut out the biscuit using a cookie cutter with a diameter smaller than your mould.

Set aside until ready to assemble.

Mint mousse
✔80g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine

Entremet menthe chocolat

Pour 80g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.

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

Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.

Entremet menthe chocolat

In a mixing bowl, combine the egg yolk and caster sugar.

Entremet menthe chocolat

Pour the hot cream over it. Mix and pour everything into the saucepan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Add the softened and squeezed gelatine. Mix. Set aside.

Entremet menthe chocolat

Whip the 80g of very cold liquid cream and add the previous mixture when its temperature is around 30°C. Mix gently and proceed to assembly.

Assembly

Entremet menthe chocolat

Fill the 3D rose mould halfway with mint mousse.

Entremet menthe chocolat

Add the chocolate cream filling.

Entremet menthe chocolat

Top with the remaining mint mousse and finish with the cocoa biscuit.

Chill for at least 2 hours, then place in the freezer overnight.

Chocolate puffed rice

Entremet menthe chocolat

Melt a little milk chocolate in the microwave. Add the puffed rice and mix to coat it completely with chocolate.

Using a cookie cutter, press down a little puffed rice with the back of a spoon. Place in the fridge to harden.

The next day, remove the desserts from the moulds and apply the green velvet spray.

Entremet menthe chocolat
Entremet menthe chocolat

Place each dessert on a base of puffed rice.

Entremet menthe chocolat

I made chocolate petals, which I then placed between my dessert and my puffed rice biscuit.

I added some small fresh mint leaves.

Place in the fridge until ready to serve.

Mint and raspberry entremet

Entremet menthe framboise
Entremet menthe framboise

Mint and raspberry entremet composed of

– a crispy speculoos base,
– mint mousse,
– fresh raspberries,
– white velvet spray,
– raspberry compote,
– a lace tuile.

Equipment used

– Silikomart half-sphere mould with 6 cavities

– Ancel 210 bloom gelatine (gold quality)

– Kitchen thermometer

(Paid Amazon links)

Ingredients

Speculoos crunch
✔55g white chocolate
✔65g speculoos paste
✔40g crêpes dentelles

Raspberry compote
✔160g raspberries
✔30g sugar
✔1g pectin nh

Mint mousse
✔150g single cream
✔mint leaves
✔3 egg yolks
✔45g sugar
✔150g single cream (30% fat)
✔4g gelatine

Pistachio lace biscuits
✔30 g unsalted chopped pistachios
✔60 g caster sugar
✔15 g flour
✔25 g orange juice
✔30 g melted butter

White velvet spray

The recipe

For 6 people

Mint mousse
✔150g single cream
✔mint leaves
✔3 egg yolks
✔45g sugar
✔150g single cream (30% fat)
✔4g gelatine

Entremet menthe framboise

Pour 150g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.

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

Entremet menthe framboise

In a bowl, mix the egg yolks and caster sugar.

Entremet menthe framboise

Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.

Entremet menthe framboise

Pour the hot cream over the egg yolk/sugar mixture. Mix and pour everything into the saucepan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Add the softened and squeezed gelatine. Mix. Set aside.

Whip the 150g of very cold liquid cream and add the previous mixture when its temperature is around 30°C. Mix gently and assemble.

Crunchy speculoos
✔55g white chocolate
✔65g speculoos paste
✔40g crêpes dentelles

Melt the white chocolate in the microwave. Add the speculoos paste.

Add the crumbled crêpes dentelles. 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.

Entremet menthe framboise
Entremet menthe framboise

Assembly

Fill the Silikomart half-sphere mould halfway with mint mousse, add the raspberries, top up with mint mousse and finish with the crunchy layer. Place in the freezer overnight.

Entremet menthe framboise
Entremet menthe framboise
Entremet menthe framboise
Entremet menthe framboise

The next day, remove the frozen desserts from their moulds and immediately apply the white velvet spray. Place on your serving plate and chill for at least 2 to 3 hours to allow them to thaw.

Entremet menthe framboise

Raspberry compote
✔160g raspberries
✔30g sugar
✔1g NH pectin

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

Heat the 160g of raspberries in a saucepan for a few minutes over low heat. Increase the heat. Add the sugar/pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Blend, let cool, and fill a piping bag with the mixture.

Pistachio lace biscuits
✔30 g chopped unsalted pistachios
✔60 g caster sugar
✔15 g flour
✔25 g orange juice
✔30 g melted butter

Chop the unsalted pistachios.

Pour the flour and caster sugar into a mixing bowl.

Add the melted butter and orange juice. Mix.

Finish by adding the chopped pistachios. Chill for at least 30 minutes.

Place very small amounts of dough (1/2 teaspoon) on a baking sheet lined with baking paper. Bake at 180°C until golden brown. The tuiles will harden as they cool.

Entremet menthe framboise
Entremet menthe framboise

Poach the raspberry compote around the dessert. Place fresh raspberries and mint leaves on top. Keep chilled.

Just before serving, place the lace tuile on top.

Vanilla macadamia nut magnum

Magnum vanille noix de macadamia
Magnum vanille noix de macadamia

Vanilla macadamia nut magnum composed of

– vanilla ice cream,
– caramelised macadamia nuts,
– caramel,
– white chocolate rock icing.

Equipment used

Silikomart Magnum Gel01 mould

– Angled spatula

– Piping bag

(Paid Amazon links)

Ingredients

For the homemade caramel
✔ 40g caster sugar
✔ 60g heated single cream
✔ 15g semi-salted butter

Caramelised macadamia nuts
✔40g pecan nuts
✔20g water
✔20g caster sugar

For the vanilla ice cream
✔45g cold sweetened condensed milk
✔480g very cold liquid cream, minimum 30% fat content
✔21 sachet of vanilla sugar
✔Vanilla powder or vanilla pod
✔1g ice cream stabiliser

Chocolate rock icing
✔250g/300g white chocolate
✔30g neutral oil or cocoa butter
✔30g chopped almonds
✔Caramel colouring

The recipe

For 4 magnums

For the homemade caramel
✔ 40g caster sugar
✔ 60g heated single cream
✔ 15g semi-salted butter

Magnum vanille noix de macadamia

Melt the sugar in a saucepan.

Magnum vanille noix de macadamia

When it has a nice amber colour, remove from the heat and add the previously heated cream. Mix well and return to the heat to melt all the caramel completely.

Magnum vanille noix de macadamia

Remove from the heat and finally add the butter. Leave to cool completely, then fill a piping bag with the mixture.

Caramelised macadamia nuts
✔40 g pecan nuts
✔20 g water
✔20 g caster sugar

Magnum vanille noix de macadamia

Cut half of the macadamia nuts in half or into pieces.

Magnum vanille noix de macadamia

Melt the caster sugar and water in a saucepan. When the caramel has browned, add the macadamia nuts and stir well to coat them in caramel.

Magnum vanille noix de macadamia

Continue stirring until they are well coloured.

Magnum vanille noix de macadamia

Place them on baking paper, spacing them apart to prevent them from sticking together, and leave them to cool.

For the vanilla ice cream
✔45g cold sweetened condensed milk
✔480g very cold liquid cream, minimum 30% fat content
✔21 sachet of vanilla sugar
✔Vanilla powder or vanilla pod
✔1g ice cream stabiliser

Magnum vanille noix de macadamia

In a small bowl, mix the packet of vanilla sugar with the Stabglaces. In a salad bowl, pour in the liquid cream, vanilla powder, and vanilla sugar mixed with Stabglaces. Mix well and refrigerate for at least 15 minutes.

Next, whip the well-chilled liquid cream with an electric mixer. Gradually add the cold sweetened condensed milk as well.

Stabiliser is an emulsifier used in ice cream production. It stabilises the watery structure of the mixture by preventing the formation of ice crystals, which are unpleasant to the taste.

Magnum cookie dough

Fill a piping bag with the vanilla cream.

Magnum vanille noix de macadamia

Assembly

Magnum cookie dough

Fill the Silikomart Gel01 magnum mould halfway with vanilla cream.

Magnum vanille noix de macadamia

 Add the caramelised macadamia nuts.

Magnum vanille noix de macadamia

Add a wooden stick per magnum, then pour in the caramel.

Magnum cookie dough

Top with vanilla cream.

Magnum vanille noix de macadamia

Smooth with the angled spatula to remove any excess and place in the freezer for at least 3 hours.

Chocolate rock glaze
✔250g / 300g white chocolate
✔30g neutral oil or cocoa butter
✔30g chopped almonds
✔Caramel food colouring

Melt the chocolate with the neutral oil or cocoa butter, chopped almonds and a drop of food colouring in a narrow container that can still hold the Magnum. Mix well.

Remove your magnums from the moulds but keep them in the freezer to prevent them from melting. When the chocolate is below 35°C, dip the well-frozen magnum into it. Repeat the process for all the magnums.

Return to the freezer until ready to serve.

Magnum vanille noix de macadamia
Magnum vanille noix de macadamia

Blueberry tartlet

Tartelette myrtilles
Tartelette myrtilles

Blueberry tartlet made with

– sweet pastry,
– mint custard,
– wild blueberries
– and mint leaves.

Materials used

– Pastry bag

– 1cm plain pastry bag

– Téfal baking tray

Ingredients

Sweet pastry
✔140 g flour
✔100 g kneaded butter
✔50 g icing sugar
✔50 g almond powder
✔1 g fine salt
✔45 g egg yolks

Mint pastry cream
✔250g milk
✔3 egg yolks
✔35g sugar
✔25g flour
✔Mint leaves

Assembly

✔Wild blueberries
✔Mint leaves

The recipe

Sweet pastry
✔140 g flour
✔100 g kneaded butter
✔50 g icing sugar
✔50 g almond powder
✔1 g fine salt
✔45 g egg yolks

Tartelette myrtilles

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper and place in the fridge for at least 30 minutes.

Tartelette myrtilles

Cut the pastry into 8cm x 15cm rectangles.

Carefully place these rectangles on your rectangular moulds, folding the pastry gently so that it doesn’t crack. Place in the freezer for at least 30 minutes.

Bake in a hot oven at 200°C, then immediately lower the temperature to 175°C until they are nicely coloured. Leave to cool completely.

Tartelette myrtilles
Tartelette myrtilles

Carefully slide the cooled tartlet out of its holder and set aside to assemble.

Mint pastry cream
✔250g milk
✔3 egg yolks
✔35g sugar
✔25g flour
✔30g butter
✔Mint leaves

Tarte fraise et menthe

Heat the milk.

Tarte fraise et menthe

Add the mint leaves, cover and leave to infuse for at least 20 minutes. Remove the leaves and return the milk to the heat.

Tarte fraise et menthe

In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over this. Stir. Pour back into the saucepan. Stir until the cream thickens. Off the heat, add the butter cut into pieces and stir.

Pour into a bowl, filter and chill.

Tartelette myrtilles

Remove the cooled crème pâtissière. Loosen it slightly with a spatula. Fill a piping bag fitted with a plain tip with the cream and poach it on the tartlets.

Tartelette myrtilles

Garnish with wild blueberries.

I decorated it with fresh mint leaves. I served with a little whipped cream on top, but you could also sprinkle a little caster sugar on top.

Yellow peach and strawberry entremet

Entremet pêche jaune et fraises
Entremet pêche jaune et fraises

Yellow peach and strawberry entremet

– a strawberry compote,
– a yellow peach mousse
– a shortbread biscuit,
– yellow and orange velvet sprays,
– strawberry jelly.

 

Equipment used

– Tefal hob

– Plain tip

Pavoni pavocake mould

16cm Entremet ring

(amazon paid links)

Ingredients

Strawberry compote
✔150g diced strawberries
✔20g caster sugar
✔2g NH pectin
✔50g diced strawberries

Shortbread biscuit
✔100g Sables biscuits
✔35g melted butter

Yellow peach mousse
✔250g yellow peach
✔40g caster sugar
✔150g liquid cream 30% MG min
✔4g gelatine

Assembly

Yellow and orange velvet sprays

Strawberry jelly
✔70g mixed and strained strawberries
✔10g water
✔8g sugar
✔2g gelatine
✔Red dye (optional)

The recipe

Strawberry compote
✔150g diced strawberries
✔20g caster sugar
✔2g NH pectin
✔50g diced strawberries

Entremet pêche jaune et fraises

In a small bowl, combine the sugar and NH pectin.

Entremet pêche jaune et fraises

Heat the 150g of diced strawberries in a saucepan over a low heat for a few minutes. Increase the heat. Add the caster sugar / pectin mixture.

Entremet pêche jaune et fraises

Cook over a medium heat for 2 minutes, stirring constantly. Remove from the heat and add the 50g of diced fresh strawberries. Leave to cool slightly and set aside for assembly.

Shortbread biscuits
✔100g Sables biscuits
✔35g melted butter

Entremet pêche jaune et fraises

In a bowl, crumble the Roulor-type shortbread biscuits with the melted butter. Mix and press the biscuits into a circle slightly smaller in diameter than your tin.

Entremet pêche jaune et fraises

Place in a cool place to allow the butter to harden and set aside for assembly.

Yellow peach mousse
✔250g yellow peach
✔40g caster sugar
✔150g liquid cream 30% MG min
✔4g gelatine

In a bowl of cold water, soften the gelatine leaves.

Entremet pêche jaune et fraises

Blend 250g of yellow peaches. Pour into a saucepan with the caster sugar. Heat over a low heat for a few minutes. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.

Entremet myrtilles

Using an electric mixer, whip the cold cream to around 30°C. Gently fold in the cooled mixture. Assemble.

Assembly

Entremet pêche jaune et fraises

Pour the yellow peach mousse into your Pavoni pavocake, working your way up the edges with your spatula and filling all the hearts. Place in the freezer for a few minutes.

Entremet pêche jaune et fraises

Add the strawberry compote.

Entremet pêche jaune et fraises

Top up with the remaining yellow peach mousse.

Entremet pêche jaune et fraises

Finish with the shortbread biscuit.

Place in the freezer overnight.

The next day, unmould your cake and immediately apply the yellow and orange velvet sprays.

Entremet pêche jaune et fraises
Entremet pêche jaune et fraises

Strawberry jelly
✔70g mixed and strained strawberries
✔10g water
✔8g sugar
✔2g gelatine
✔Red dye (optional)

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

Blend and strain the 70g strawberries to remove the seeds. Pour into a saucepan with the water and caster sugar. Bring to the boil. As soon as it starts to boil, turn off the heat and add the gelatine, softened and wrung out. Mix and leave to cool before filling the hollows of the hearts.

Entremet pêche jaune et fraises
Entremet pêche jaune et fraises

Defrost in a cool place for at least 5 to 6 hours.

Mint and chocolate entremet

Entremet menthe chocolat
Entremet menthe chocolat

Mint and chocolate entremet

– Mint jelly,
– a mint mousse
– a cocoa biscuit
– chocolate chips,
– white velvet spray,
– and mint leaves.

Material used

– Raggio X6 mini silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

Silikomart quenelle mould

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Ingredients

Cocoa biscuit
✔30g sugar
✔1 egg
✔6g milk
✔9g cream
✔25g butter
✔50g flour
✔½ sachet Yeast
✔5g Cocoa powder

Mint jelly
✔370g water
✔Mint leaves
✔45g sugar
✔8g gelatine
✔Green dye

Mousse menthe
✔100g liquid cream
✔mint leaves
✔2 egg yolks
✔40g sugar
✔100g liquid cream 30% MG
✔3g gelatine

✔Chocolate chips

✔White velvet spray

✔Mint leaves

✔Chocolate mint ice cream quenelle

The recipe

For 4 desserts

Mint jelly
✔370g water
✔Mint leaves
✔45g sugar
✔8g gelatine
✔Green dye

Entremet menthe chocolat

Pour the water and caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a large handful of mint leaves. Cover and leave to infuse for at least 1 hour.

Entremet menthe chocolat

Filter your water to remove the leaves.

Place the gelatine leaves in a large bowl of cold water for at least 10 minutes.

Return your infused water to the heat. Remove from the heat and add the wrung-out gelatine leaves. Stir to combine. I added a drop of green colouring.

Entremet menthe chocolat

Pour into a hollow container lined with cling film (to make it easier to remove). Chill until the jelly has set.

Cut out 4 circles smaller than the size of your mould, then cut them out in the middle using a pastry bag.

Keep the rest of the jelly in the fridge for serving.

Cocoa biscuit
✔30g sugar
✔1 egg
✔6g milk
✔9g cream
✔25g melted butter
✔50g flour
✔½ sachet Yeast
✔5g Cocoa powder

Separate the white from the yolk.

Entremet menthe chocolat

Add the 30g sugar, milk and cream to the egg yolk. Mix well. Add the melted butter. Sift 50g of the flour, the cocoa powder and the sachet of yeast. Mix well.

Beat the egg whites until stiff with an electric mixer. Gently fold into the mixture using a spatula.

Spread onto a baking tray lined with baking paper. Smooth with an angled spatula. Bake at 170°C for 15 or 20 minutes. The blade of the knife should come out dry.

Entremet menthe chocolat
Entremet menthe chocolat

Leave the biscuit to cool. Turn the biscuit out onto a new sheet of baking paper and carefully remove the baking paper.

Entremet menthe chocolat

Cut out circles the size of your silikomart mould and then use a pastry bag to cut out the centre.

Set aside until ready to assemble.

Mousse menthe
✔100g crème liquide
✔feuilles de menthe
✔2 egg yolks
✔40g sugar
✔100g crème liquide 30% MG
✔3g gelatine

Entremet menthe chocolat

Pour 100g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.

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

Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.

Entremet menthe chocolat

Mix the yolks and caster sugar in a bowl.

Pour the hot cream over the yolks. Mix well and pour into the pan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Set aside.

Whip the 100g of very cold liquid cream and add it to the previous mixture when it has reached a temperature of around 30°C. Mix gently and assemble.

Assembly

Entremet menthe chocolat

Fill the silikomart mould halfway with mint mousse.

Entremet menthe chocolat

Scatter chocolate chips all around.

Entremet menthe chocolat

Add the disc of mint jelly.

Entremet menthe chocolat

Top with the remaining mint mousse and finish with the cocoa biscuit.

Chill for at least 2 hours, then freeze overnight.

The next day, remove the cakes from the moulds and apply the white velvet spray.

Entremet menthe chocolat
Entremet menthe chocolat
Entremet menthe chocolat
Entremet menthe chocolat

I decorated it with a mint leaf. I placed the entremet on my plate, accompanied by a quenelle of mint-chocolate ice cream, an after eight and mint jelly.

Chill until ready to eat.

Blueberry and vanilla entremet

Entremet myrtilles
Entremet myrtilles

Blueberry and vanilla entremet

– an almond biscuit,
– a blueberry cream,
– a blueberry compote,
– a vanilla mousse,
– purple velvet spray.

 

Equipment used

– Tefal baking tray

– Pastry bag

– Plain pastry bag

– 19cm Silikomart Cocoon mould

– 16cm Entremet ring

(amazon paid links)

Ingredients

Blueberry cream insert
✔3g gelatine
✔150 ml cream
✔2 egg yolks
✔40g caster sugar
✔120g blueberries

Blueberry compote
✔225g blueberries
✔2g NH pectin
✔40g sugar
✔1g pectin
✔50g blueberries

Almond biscuit
✔60g almond powder
✔1 egg
✔2 egg whites
✔30g icing sugar
✔20g butter
✔14g flour

Syrup
✔20g water
✔20g sugar
✔1 cap alcohol (Rum)

Vanilla mousse
✔160g white chocolate
✔180g liquid cream 30% fat
✔4g gelatine
✔200g liquid cream 30% fat
✔1 vanilla pod

Assembly

✔Purple velvet spray

The recipe

After a good crop of wild bilberries picked at the weekend in the Couserans region of Ariège, I set about preparing this bilberry and vanilla dessert.

Entremet for approx. 8 to 10 people

Creamy blueberry insert
✔3g gelatine
✔150 ml cream
✔2 egg yolks
✔40g caster sugar
✔120g blueberries

Place the gelatine leaves in a bowl of cold water.

Entremet myrtilles

Blend and strain the blueberries to remove the skins.

Entremet myrtilles

Pour the liquid cream into a saucepan and bring to the boil. In a bowl, add 2 egg yolks and 10g sugar. Mix well and pour over the hot cream. Stir and return to the pan. Cook, stirring constantly, until the mixture reaches 82-83°C. Remove from the heat and add the gelatine, wrung out and softened, and the blueberries, previously blended. Mix well.

Entremet myrtilles

Line an entremet circle with cling film and place on a flat plate.

Entremet myrtilles

Pour in your blueberry cream.

Chill for at least 2 hours for the gelatine to take effect, then freeze.

Blueberry compote
✔225g blueberries
✔2g NH pectin
✔40g sugar
✔1g pectin
✔50g blueberries

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

Entremet myrtilles

Heat the 225g of blueberries in a saucepan over a low heat for a few minutes. Increase the heat. Add the caster sugar/pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Remove from the heat and add the 50g of fresh bilberries. Leave to cool slightly and cover the blueberry cream. Return to the freezer.

Almond biscuit
✔60 g almond powder
✔1 egg
✔2 egg whites
✔30 g icing sugar
✔20 g butter
✔14 g flour

Entremet myrtilles

In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well.

Entremet myrtilles

In another bowl, whisk the egg whites with the caster sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the remaining egg whites into the mixture using a pastry blender.

Entremet myrtilles

Pour the biscuit dough onto a baking tray lined with baking paper. Using an angled spatula, roll out the dough into a rounded shape. Bake the biscuit for 12 to 14 minutes at 170°C.

Entremet myrtilles

Remove the biscuit from the oven and leave to cool before peeling off the paper. Cut out using a circular cookie cutter slightly smaller in diameter than your Silikomart mould.

Syrup
✔20g water
✔20g sugar
✔1 cap alcohol (Rum)

Pour the water and sugar into a small saucepan and boil until the sugar has dissolved. Turn off the heat and add a little alcohol. Mix well.

Brush the mixture over the top of your almond biscuit. Set aside until ready to assemble.

Vanilla mousse
✔160g white chocolate
✔180g liquid cream 30% fat
✔4g gelatine
✔200g liquid cream 30% fat
✔1 vanilla pod

In a bowl of cold water, soften the gelatine leaves.

Entremet myrtilles

In a saucepan, heat the cream and the vanilla pod, scraped out with the tip of a knife. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix well. Set aside.

Entremet myrtilles

Using an electric mixer, whip the cold cream to around 30°C. Gently fold in the cooled mixture. Assemble.

Assembly

Cocoon 19 cm Silikomart mould

Entremet myrtilles

Pour some vanilla mousse into your Silikomart Cocoon 19 cm, working your way up the sides with your spatula. Place in the freezer for a few minutes. Add the frozen insert, compote side down.

Entremet myrtilles

Top up with the remaining vanilla mousse.

Entremet myrtilles

Finish with the almond biscuit with the syrup soaked side down.

Place in the freezer overnight.

The next day, unmould your cake and apply the purple velvet spray straight away.

Entremet myrtilles
Entremet myrtilles

I decorated with wild bilberries and bilberry leaves. To contain the blueberries and prevent them from rolling away, I poached a little mascarpone whipped cream in a circular shape. I first poached it on baking paper around a small pastry ring and then put it in the freezer. Once it had hardened, I removed the circle and placed it on my entremet.