English – Les délices 31

Citrus dessert

Citrus dessert composed of

– lemon mousse,
– lemon madeleine biscuit,
– orange jelly,
– mandarin sorbet quenelle,
– tuile biscuit.

Equipment used

– Silicone snowflake mould

– Silikomart mini log mould

– Silikomart quenelle mould

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Lemon mousse
✔3 eggs
✔90g sugar
✔135g lemon juice
✔7g gelatine
✔60g butter
✔300g single cream

Lemon madeleine biscuits
✔50g flour
✔25g caster sugar
✔1 teaspoon baking powder
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch of salt

Orange jelly
✔80g water
✔200g orange juice
✔80g caster sugar
✔9g gelatine

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

The recipe

For 8 mini logs

Lemon mousse
✔3 eggs
✔90g sugar
✔135g lemon juice
✔7g gelatine
✔60g butter
✔300g single cream

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

In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from the heat, add the gelatine (previously softened in a bowl of cold water and squeezed dry) and the butter cut into pieces. Take 100g and pour into a piping bag fitted with a plain nozzle. Set aside.

Whip the well-chilled liquid cream with an electric mixer.

Gently fold the lemon cream into the previous mixture.

Assembly

Pour the lemon mousse into your Silikomart mini log moulds until they are half full.

Poach the lemon curd.

Top with the remaining lemon mousse.

Orange jelly
✔80g water
✔200g orange juice
✔80g caster sugar.
✔9g gelatine

In a saucepan, heat 80g water, 200g orange juice and 80g caster sugar. Remove from the heat and add 9g gelatine, squeezed dry and softened beforehand in a bowl of cold water.

Fill the moulds of the Pavoni Spirale mould, place in the fridge until the jelly sets, then transfer to the freezer.

Lemon madeleine biscuits
✔50g flour
✔25g caster sugar
✔1 teaspoon baking powder
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch of salt

In a mixing bowl, cream the butter and honey together. Add the egg. Mix.

Sift the flour, salt and baking powder together. Finally, add the zest of one washed lemon. Pour onto a baking tray lined with baking paper.

Bake at 170°C until lightly browned.

Allow to cool completely before cutting the biscuit.

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

Mix all the ingredients together. Fill the lace mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 180°C for 6-8 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. Place the tuiles on the plate just before serving.

Plate presentation

Place the orange jelly in the centre of your plate. Then place your madeleine biscuit on top with your lemon dessert. Place in the fridge to defrost.

Just before serving, add the mandarin sorbet quenelle moulded using the Silikomart quenelle mould.

King’s Brioche

King’s Brioche

Equipment used

– Baking tray

– Baking paper

– 1 brush

– 1 bean

Ingredients

✔300 grams flour
✔15 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔20g rum
✔20g orange blossom
✔Orange and lemon peel
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

The recipe

For a brioche for 6 people

Cut the butter into pieces in a small bowl and leave to soften at room temperature.

In the bowl of a food processor, crumble the fresh yeast. Add the flour, caster sugar, salt, milk, orange blossom, rum, zest of one orange and one lemon, and two eggs. Mix until all ingredients are well incorporated (at least 8 minutes).

Gradually add the soft butter, previously cut into pieces. Wait until it is completely incorporated before adding new pieces.

Continue kneading for 15 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 2. Deaerate the dough and pour into a bowl. Cover with plastic wrap and chill overnight. The dough may still be sticky, but it will firm up in the fridge with the butter, so don’t add flour.

The next day, degas the dough on a lightly floured work surface and shape into a crown.

Place on a baking tray lined with baking paper. Leave the dough to rise, covered with a tea towel, at room temperature (if possible near a heat source or in the oven with a bowl of hot water) for at least 1½ hours and no more than 2 hours to prevent it from over-rising.

The dough has puffed up and doubled in volume.

Gently brush the pastry with a mixture of egg yolk and a little liquid cream.

Then sprinkle with sugar pearls.

Bake in a cold oven at 160°C for 35 to 40 minutes (depending on the oven), then turn off the oven and leave the brioche in the oven for another 10 minutes. If it browns too quickly, cover with a sheet of aluminium foil.

Sprinkle with powdered sugar or codineige (codineige is a white powdered sugar that resembles powdered sugar but does not melt).

Don’t forget to insert a bean underneath before tasting.

Coffee mascarpone bar

Coffee mascarpone bar composed of

– mascarpone mousse,
– hazelnut crunch,
– a quenelle of coffee mousse,
– a cocoa tuile,
– cocoa powder.

Equipment used

– Silikomart quenelle mould

– Silicone bar mould (Temu)

– Silikomart mini coffee mould (⌀ 6 x H 0.2 cm)

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut crunch
✔60g white chocolate
✔80g hazelnut praline
✔40g crêpes dentelles

Mascarpone mousse
✔90g mascarpone
✔1 egg yolk
✔1 egg white
✔30g caster sugar
✔7g milk
✔1g gelatine
✔1 capful of whisky

Coffee mousse
✔45g single cream
✔coffee extract
✔12g white chocolate
✔1 egg yolk
✔15g sugar
✔100g cold single cream
✔2g gelatine

Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Cocoa powder

The recipe

For 8 à 10 bar

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Remove the skins from the hazelnuts and place them in a blender with the cooled caramel, cut into pieces, and blend until you have a praline mixture. You will have a little praline left over to use in other recipes.

Crunchy hazelnut
✔60g white chocolate
✔80g hazelnut praline
✔40g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into rectangles the same size as your mould. Place in the freezer until ready to assemble.

Mascarpone mousse
✔90g mascarpone
✔1 egg yolk
✔1 egg white
✔30g caster sugar
✔7g milk
✔1g gelatine
✔1 capful of whisky

Place the gelatine sheet 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 white from the yolk into two bowls. Beat the yolk with the mascarpone and half the sugar using an electric mixer. Add the milk and gelatine mixture and the capful of whisky. Mix and set aside.

Using an electric mixer, beat the egg whites in the second bowl, gradually adding the remaining sugar. Gently fold the egg whites into the mascarpone cream.

Assembly

Fill the silicone mould with mascarpone mousse. Place in the freezer for at least 4 hours.

Coffee mousse
✔45g single cream
✔coffee extract
✔12g white chocolate
✔1 egg yolk
✔15g sugar
✔100g cold single cream
✔2g gelatine

Place the gelatine sheet (2g) in a large bowl of cold water. In a mixing bowl, combine the egg yolk with 15g caster sugar. Heat the milk and coffee extract in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring continuously. Return the mixture to the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and add the gelatine, stirring well.

Pour this hot custard over the white chocolate, stirring with a whisk until melted. Set aside.

Whip the chilled cream with a mixer and add it to the custard (once it has cooled slightly to below 35°C), mixing gently with a spatula.

Fill the Silikomart silicone mould with coffee mousse and place in the freezer for at least 2 hours.

Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Mix all the ingredients together. Fill the Silikomart mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 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.

Plate dressing

Place the crispy biscuit on your serving plate. Place the frozen mascarpone mousse dessert on top.

Add your coffee mousse quenelle made using the Silikomart quenelle mould.

I added cocoa powder by piping it with a coffee bean-shaped cardboard template.

Keep chilled. Just before serving, add the cocoa tuile.

Hazelnut galette

Hazelnut galette made with

– homemade inverted puff pastry,
– hazelnut cream,
– praline custard cream,
– syrup for the topping.

Equipment used

– Baking tray

– Micro-perforated silicone mat

– Baking paper

– 1 cutter

– 1 bean

– Rolling pin

(Sponsored Amazon links)

Ingredients

Kneaded butter
✔330g laminating butter or PDO butter
✔130g flour

Dough mixture
✔100g softened butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar

Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
✔10g butter
✔40g hazelnut praline

Frangipane cream
✔Hazelnut cream
✔120g praline pastry cream

The recipe

Serves 4 to 6 people

Kneaded butter
✔330g laminating butter or PDO butter
✔130g flour

Place the laminating butter, cut into pieces, and the flour in the bowl of a food processor. Mix with the dough hook until the mixture is smooth.

Spread onto a sheet of baking paper and shape into a rectangle of even thickness. Cover with cling film and chill for at least 1 hour.

Dough
✔100g softened butter
✔305g plain flour
✔10g salt
✔125g cold water
✔3g white vinegar

Place the softened butter, salt and flour in the bowl of a food processor. Begin mixing, then pour in the cold water and vinegar.

Then pour onto a sheet of baking paper and shape into a rectangle the same width as the kneaded butter. Use a rolling pin to create an even rectangle. Cover with cling film and refrigerate overnight.

The next day, we will now perform two double turns and then one single turn, leaving the dough to rest in a cool place for at least two hours between each turn.

On a floured work surface, roll out the kneaded butter into a rectangle. Place the dough in the middle. Fold both ends of the kneaded butter towards the middle, over the dough, to completely enclose it.

First double turn or portfolio
Roll out the dough lengthwise with a rolling pin. Fold the top quarter down, then the bottom quarter up, leaving a space of about one to two fingers.

Then fold the dough in half. Rotate the dough a quarter turn. Using a knife, make a slight cut in the dough on both sides. Cover with cling film and chill for at least 2 hours.

Second double turn or portfolio – identical to the previous one
Roll out the dough lengthwise with a rolling pin. Fold the top quarter down and then the bottom quarter up, leaving a space of about one to two fingers. Then fold the dough in half. Rotate the dough a quarter turn. Using a knife, make small cuts in the dough on both sides. Cover with cling film and chill for at least 2 hours.

Single turn
Roll out the dough again lengthwise, rotate it a quarter turn and fold it into thirds, first the right side towards the middle, then the left side.

Place in the fridge until the next day.

Hazelnut praline pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
✔10g butter
✔40g hazelnut praline

Heat the milk (with a little rum, if desired) in a saucepan. In a bowl, mix together the egg, sugar and cornflour. Pour the hot milk over the mixture, then return everything to the saucepan and cook until thickened. Remove from the heat and add the hazelnut praline. Mix together. Cover with cling film and set aside in a cool place.

Hazelnut cream
✔85g roasted hazelnut powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔15g rum

Cream the butter with the icing sugar.

Add the hazelnut powder, egg and rum. Mix all the ingredients together.

Hazelnut frangipane cream

Mix the hazelnut cream (2/3) and the praline pastry cream (1/3). Pipe into a 14 cm diameter dessert ring, which has been lined on one side with baking paper. Place a bean inside and put in the freezer overnight.

The next day, cut your puff pastry in half.

Roll out your puff pastry into two large squares large enough to hold your galette.

Place your two rectangles of dough back on your baking tray, cover with cling film and return to the fridge for at least 30 minutes to ensure your dough is nice and cool. (Use a cutter or scalpel to cut the dough so as not to crush the sheets).

Place the frozen hazelnut frangipane cream in the middle. Brush water around the edge of the frangipane cream. Place the pastry in the fridge for 30 minutes.

Place the second square of puff pastry on top, turning it 90°C. Press down all around to separate the pastry layers without crushing the dough too much.

Cut out the dough with a cutter, using a circle or saucepan lid as a guide. Turn the whole thing over onto your baking tray covered with a micro-perforated silicone mat.

Brush the top of the galette with a mixture of egg yolk and cream (be careful not to apply egg yolk to the edges), then place in the fridge for at least 10 minutes to allow the yolk to dry slightly.

Brush with egg yolk again, then decorate the galette with the back of a knife. Return the galette to the fridge for 30 minutes before baking. Prick the pastry (make small holes with a wooden skewer) around your decoration so that air can escape during baking.

Place 4.5 cm high wedges or small dessert rings on your baking tray and place a rack on top to prevent your galette from rising too much.

Bake at 180°C for 45 minutes, then lower the temperature to 160°C for 40 minutes.

Using a silicone brush, brush your galette with a mixture of water and sugar (brought to the boil in a small saucepan) as soon as it comes out of the oven to give it more shine.

I added a few chopped hazelnuts, roasted in a frying pan, on top. I sprinkled icing sugar around the edge of the galette.

Classic frangipane galette

Frangipane galette made with

– homemade inverted puff pastry,
– almond cream,
– custard cream,
– syrup for the topping.

Equipment used

– Baking tray

– Micro-perforated silicone mat

– Baking paper

– 1 cutter

– 1 bean

– Rolling pin

(Sponsored Amazon links)

Ingredients

Kneaded butter
✔330g laminating butter or PDO butter
✔130g flour

Dough mixture
✔100g softened butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar

Custard cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
✔10g butter

Almond cream
✔85g ground almonds
✔65g icing sugar
✔65g softened butter
✔1 egg
✔15g rum
✔2 drops bitter almond extract (optional)

Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream
✔30g chopped almonds