English – Les délices 31

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

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.

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

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

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

Cream the butter with the icing sugar. Add the ground almonds, egg and rum. Mix all the ingredients together. Add 2 drops of bitter almond extract.

Frangipane cream

Mix the almond cream (2/3) and the pastry cream (1/3). Optional: I added finely chopped almonds for a little crunch. Pipe into a 14 cm diameter dessert ring that I had previously 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 pastry back on your baking tray, cover with cling film and return to the fridge for at least 30 minutes to ensure your pastry is nice and cold. (Use a cutter or scalpel to cut the pastry so as not to crush the sheets).

Place the frozen frangipane cream in the middle. Brush water around the frangipane cream with a pastry brush.

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.

Brush your cake 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 extra shine.

Hazelnut coffee entremet

Hazelnut coffee entremet composed of

– a praline crisp,
– 2 ladyfinger biscuits,
– coffee cream,
– hazelnut praline,
– mascarpone mousse,
– caramel velvet spray.

Equipment used

– Cylindra Pavoni Ø15 KE089 Pierre Hermé mould (Amazon affiliate link)

– Tefal baking tray

– Rolling pin

– Caramel velvet spray

Ingredients

Coffee cream
✔35g single cream
✔35g milk
✔1g gelatine
✔5g caster sugar
✔1 egg yolk
✔A few drops of coffee extract

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour

Hazelnut and almond praline
✔150g hazelnuts
✔75g caster sugar

Praline crisp
✔50g white chocolate
✔60g praline
✔30g crêpes dentelles

Mascarpone cream
✔175g mascarpone
✔2 egg yolks
✔2 egg whites
✔55g caster sugar
✔10g milk
✔1 sheet of 2g gelatine
✔2 capfuls of whisky

Assembly

Caramel velvet spray

The recipe

For 1 dessert for 6 people

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. Pour onto a sheet of baking paper and leave to cool. Rub the hazelnuts to remove as much of the skin as possible, then place them in a blender with the caramel, broken into pieces, and blend until you have a praline. Store in a sealed container. You will have some praline left over to use in other recipes.

Coffee cream
✔35g single cream
✔35g milk
✔1g gelatine
✔5g caster sugar
✔1 egg yolk
✔A few drops of coffee extract

Soak the gelatine in a large bowl of cold water. In a mixing bowl, combine the egg yolk and caster sugar.

Heat the milk and cream in a small saucepan. Pour this hot liquid into the bowl while stirring. Return everything to the saucepan and continue cooking until it coats the spatula. Pour over the melted white chocolate and well-drained gelatine. Mix and pour into the insert mould.

Here, I used a dessert ring with a diameter smaller than my mould, which I covered on one side with microwave-safe cling film. Place in the freezer for at least 2 hours.

Remove the insert from the freezer. Pipe some hazelnut praline on top and place back in the freezer.

Crunchy praline
✔50g white chocolate
✔60g 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. Use a cookie cutter to cut out circles smaller than your mould. Set aside in the freezer until ready to assemble.

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
+icing sugar

Separate the 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.

Place the sponge fingers on a sheet of baking paper to form two circles.

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

Leave the two biscuits to cool and cut them using a ring mould the same size as your dessert. Set aside until ready to assemble.

Mascarpone cream
✔175g mascarpone
✔2 egg yolks
✔2 egg whites
✔55g caster sugar
✔10g milk
✔1 sheet of 2g gelatine
✔2 capfuls of whisky

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 whisky. 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.

Assembly

Fill the Pierre Hermé cylinder Pavoni mould halfway with mascarpone mousse.

Pour an espresso into a bowl with a little bit of powdered sugar. Mix. Using a brush, soak the tops of the 2 sponge fingers.

Add the praline-covered insert, with the praline facing inwards, and the first coffee-soaked sponge finger. Top with a little mascarpone mousse.

Place the second sponge finger with the coffee-soaked side facing inwards. Then soak the other side of the sponge finger.

Top with a little mascarpone mousse.

Finish with the praline crunch. Place in the freezer overnight or for at least 6 hours.

The next day, remove the dessert from the mould. Immediately apply the brown velvet spray. Pipe a little hazelnut praline into the groove.

For decoration, I made a circle out of milk chocolate and stuck balls onto it (purchased from Annikids.com). Place in the fridge for at least 6 hours.

New Year entremet 2026

New Year entremet 2026 composed of

– crunchy praline,
– ladyfinger biscuits,
– creamy coffee,
– whipped cream,
– hazelnut praline,
– mascarpone mousse,
– brown velvet spray.

Equipment used

– Cylindra Pavoni Ø15 KE089 Pierre Hermé mould (Amazon affiliate link)

– Tefal baking tray

– Rolling pin

– Brown velvet spray

Ingredients

Coffee cream
✔35g single cream
✔35g milk
✔1g gelatine
✔5g caster sugar
✔1 egg yolk
✔A few drops of coffee extract

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour

Vanilla Chantilly cream
✔10g sugar
✔20g single cream
✔60g single cream
✔1g gelatine
✔Vanilla powder

Hazelnut and almond praline
✔150g hazelnuts
✔75g caster sugar

Praline crisp
✔50g white chocolate
✔60g praline
✔30g crêpes dentelles

Mascarpone cream
✔175g mascarpone
✔2 egg yolks
✔2 egg whites
✔55g caster sugar
✔10g milk
✔1 sheet of 2g gelatine
✔2 capfuls of whisky

Assembly

Brown velvet spray

The recipe

For 1 dessert for 6 people

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Coffee cream
✔35g single cream
✔35g milk
✔1g gelatine
✔5g caster sugar
✔1 egg yolk
✔A few drops of coffee extract

Soak the gelatine in a large bowl of cold water. In a mixing bowl, combine the egg yolk and caster sugar.

Here, I used a dessert ring with a diameter smaller than my mould, which I covered on one side with microwave-safe cling film. Place in the freezer for at least 2 hours.

Vanilla Chantilly cream
✔10g sugar
✔20g single cream
✔60g single cream
✔1g gelatine
✔Vanilla powder

Place the gelatine sheet in a bowl of cold water. Pour 20g of single cream into a small saucepan. Heat and remove from the heat as soon as it starts to boil. Add the drained gelatine. Pour into a bowl, add the remaining single cream and vanilla powder. Mix, cover with cling film and chill for at least 4 hours.

Whip the liquid cream with an electric mixer and pour over the insert to cover the coffee cream; return to the freezer.

Remove the insert from the freezer. Pipe some hazelnut praline on top and place back in the freezer.

Crunchy praline
✔50g white chocolate
✔60g praline
✔30g crêpes dentelles

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
+icing sugar

Separate the 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.

Poach the sponge fingers on a sheet of baking paper.

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

Allow the biscuit to cool and cut it using a ring mould the same size as your dessert.

Mascarpone cream
✔175g mascarpone
✔2 egg yolks
✔2 egg whites
✔55g caster sugar
✔10g milk
✔1 sheet of 2g gelatine
✔2 capfuls of whisky

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.

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.

Assembly

Fill the Pierre Hermé cylinder Pavoni mould halfway with mascarpone mousse.

Add the praline-covered insert, with the praline facing inwards. Top with a little mascarpone mousse.

Pour an espresso into a bowl with a little bit of powdered sugar. Mix. Using a brush, soak the top of the sponge finger.

Place the sponge finger with the coffee-soaked side facing inwards. Then soak the other side of the sponge finger.

Top with a little mascarpone mousse.

Finish with the praline crunch. Place in the freezer overnight or for at least 6 hours.

The next day, remove the dessert from the mould. Immediately apply the brown velvet spray. Pipe a little hazelnut praline into the groove.

Chestnut and pear log

Chestnut log composed of

– a crunchy praline,
– a hazelnut biscuit,
– a pear mousse,
– a chestnut mousse,
– a chocolate mirror glaze.

Equipment used

– Silicone log mould – small model – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Log end plate (annikids)

– Silicone sponge cake mat for logs

– Kitchen thermometer

(links remunerated by Amazon)

Ingredients

Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

Pear mousse
✔120g blended pears
✔65g diced pears
✔3g gelatine
✔125g single cream

Crunchy praline
✔40g white chocolate
✔60g praline
✔30g crêpes dentelles

Chestnut mousse
✔200g chestnut cream
✔190g single cream (150+40)
✔4g gelatine

Syrup
✔25g water
✔25g caster sugar
✔Alcohol

Mirror glaze
✔70g water
✔110g caster sugar
✔20g glucose
✔78g gelatine
✔50g white chocolate
✔50g milk chocolate
✔30g praline

The recipe

Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

Spread the hazelnuts and almonds 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. Rub the hazelnuts to remove as much of the skin as possible, then place them in a blender with the almonds and the chopped caramel and blend until you have a praline mixture. Store in a sealed container. You will have some praline left over to use in other recipes.

Pear mousse
✔120g blended pears
✔65g diced pears
✔3g gelatine
✔125g single cream

Peel and finely dice a pear.

In a saucepan, heat the diced pears with a little vanilla powder for a few minutes. Set aside.

Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over low heat so that the water evaporates a little. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.

Whip the well-chilled liquid cream with a minimum fat content of 30% using an electric mixer. Add the warmed pear purée. (T<approx. 30°C so that the whipped cream does not collapse).

Pour into a log mould. Spread the diced pear over the top, pressing it in. Smooth with an offset spatula and set aside in the freezer.

Crunchy praline
✔40g white chocolate
✔30g crêpes dentelles
✔50g hazelnut/almond praline

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of baking paper into a rectangle and place in the freezer for a few minutes. Cut out a rectangle measuring approximately 17.5cm x 7.5cm. Set aside in the freezer until ready to assemble.

Chestnut mousse
✔200g chestnut cream
✔190g single cream (150+40)
✔4g gelatine

Soften the gelatine leaves in a bowl of cold water.

Heat 40g of single cream in a saucepan with 200g of chestnut cream. Remove from the heat and add the softened and squeezed gelatine.

Whip the remaining single cream (150g), which should be very cold, with an electric mixer. Gently fold it into the previous mixture when it has cooled to below 30°C.

Proceed with assembly.

Assembly

Fill the Silikomart mould halfway with brown mousse.

Add the pear mousse insert.

Add a little chestnut mousse.

Finish with the hazelnut biscuit, which has been brushed with syrup (alcohol-based for me on both sides).

Finish with the praline crunch. Place in the freezer overnight.

Mirror glaze
✔70g water
✔110g caster sugar
✔20g glucose
✔78g gelatine
✔50g white chocolate
✔50g milk chocolate
✔30g praline

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

In a fairly tall container, add 50g milk chocolate and 50g white chocolate. Melt them in the microwave.

In a saucepan, heat 110g caster sugar, 70g water and 20g glucose until it reaches a rolling boil, approximately 103°C.

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

Then pour this mixture over the melted chocolate. Stir well. Finally, add the 70g of single cream (30% fat) and the praline. Use a hand blender to achieve a smooth mixture. Be careful to tilt your bowl when you immerse your blender to incorporate as little air as possible. Also run your blender at low speed to limit the formation of bubbles.

Cover your bowl with cling film and place in the fridge.

The next day, remove the log from the mould and immediately apply the mirror glaze, which has been brought to 35°C. Add the two ends of the log and decorate your log.

Place in a cool place for at least 6 to 7 hours.

Pear and hazelnut log

Pear and hazelnut log cake consisting of

– a crunchy praline layer,
– a hazelnut biscuit layer,
– a pear filling,
– a hazelnut mousse layer,
– white velvet spray,
– brown velvet spray.

Equipment used

– Winter Cottage Silikomart silicone log mould

– Ancel 210 bloom gelatine (gold quality)

– Silicone sponge cake mat for logs

– Kitchen thermometer

(links remunerated by Amazon)

Ingredients

Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

Pear filling
✔180g pear purée
✔80g diced pear
✔Vanilla powder
✔10g sugar
✔1g NH pectin
✔4g gelatine

Hazelnut biscuit
✔65g hazelnut powder
✔50g caster sugar
✔15g flour
✔30g melted butter
✔2 egg yolks
✔2 egg whites

Praline crunch
✔60g praline
✔45g white chocolate
✔30g crêpes dentelles

Hazelnut mousse
✔165g praline
✔135g single cream
✔2 egg yolks
✔200g very cold single cream
✔15g caster sugar
✔5.5g gelatine

Brown velvet spray

White velvet spray

The recipe

Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

Pear filling
✔180g pear purée
✔80g diced pear
✔Vanilla powder
✔10g sugar
✔1g NH pectin
✔4g gelatine

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

Cut 80g of pear into small cubes, then fry them for a few minutes in a pan with a little vanilla powder. Set aside.

Blend 180g of ripe pear with a little lemon juice. In a small bowl, mix the sugar and pectin.

Heat the blended pear in a small saucepan. When it comes to the boil, add the sugar and pectin mixture and stir for 2 minutes. Remove from the heat and add the well-drained gelatine. Stir.

Add the diced pears. Stir.

Pour into your insert mould. Place in the fridge for 1 hour to allow the gelatine to set, then transfer to the freezer.

Crunchy praline
✔60g praline
✔45g white chocolate
✔30g crêpes dentelles

Hazelnut biscuit
✔65g hazelnut powder
✔50g caster sugar
✔15g flour
✔30g melted butter
✔2 egg yolks
✔2 egg whites

In a bowl, mix the 2 egg yolks with the caster sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the 2 egg whites with a mixer. Gently fold them into the mixture using a spatula. Pour the biscuit mixture onto a baking tray lined with baking paper. I used a silicone mould here. Bake the biscuit for about ten minutes at 180°C. The biscuit should come out golden brown.

Remove from the tin, leave to cool, then cut the sponge to the size of your log mould.

Prepare a syrup: bring 25g of water and 25g of sugar to the boil in a small saucepan. Remove from the heat and add the alcohol. Brush the syrup over the top of the sponge. Keep the remaining syrup to soak the other side of the sponge when assembling.

Hazelnut mousse
✔165g praline
✔135g single cream
✔2 egg yolks
✔200g very cold single cream
✔15g caster sugar
✔5.5g gelatine

Soak the gelatine leaves in very cold water. In a bowl, mix the egg yolks and caster sugar.

In a saucepan, heat the 135g of single cream. Pour the hot cream over the previous mixture, stir and return everything to the saucepan. Cook, stirring constantly, until it reaches 82°C.

Remove from the heat, add the drained gelatine and the hazelnut/almond praline. Mix well and set aside.

Whip the well-chilled liquid cream with an electric mixer and fold it into the cooled mixture.

Assemble your Yule log.

Montage

Fill the Silikomart mould halfway with hazelnut mousse, making sure to cover all the edges.

Add the pear insert.

Add a little mousse.

Add the biscuit, with the soaked side facing inwards. Soak the other side of the biscuit with the remaining syrup.

Finish with the praline crunch. Place in the freezer overnight.

The next day, remove the log from the mould and immediately apply the brown velvet spray, then the white velvet spray, only on the top of the log.

Chill for at least 6 hours.

Chocolate and peanut entremet

Chocolate peanut entremet composed of

– peanut mousse,
– peanut crisp,
– peanut praline,
– peanut powder,
– chocolate mousse quenelle,
– cocoa tuile.

Equipment used

– Silikomart quenelle mould

– Silicone bar mould (Temu)

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Peanut praline
✔150g peanuts
✔75g caster sugar

Peanut brittle
✔30g white chocolate
✔45g peanut praline
✔20g crêpes dentelles

Peanut mousse
✔80g single cream
✔70g praline
✔1.5g gelatine
✔20g single cream

Chocolate mousse
✔40g milk chocolate
✔40g milk
✔10g sugar
✔1 egg (yolk and white)
✔40g whipped single cream
✔1g gelatine

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

Unsalted peanuts

The recipe

For 4 entremets

Peanut praline
✔150g unsalted peanuts
✔75g caster sugar

Spread the unsalted peanuts 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. Place the peanuts and the cooled caramel, cut into pieces, in 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.

Crunchy peanut
✔30g white chocolate
✔45g peanut praline
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and peanut 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.

Peanut mousse
✔80g single cream
✔70g praline
✔1.5g gelatine
✔20g single cream

Soften the gelatine sheet in a bowl of cold water. In a saucepan, heat the 20g of single cream with the peanut praline.

Remove from the heat and add the squeezed gelatine. Mix and set aside.

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

Pour in the warm mixture (T < 30–35°C) and stir gently.

Assembly

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

Chocolate mousse
✔40g milk chocolate
✔40g milk
✔10g sugar
✔1 egg (yolk and white)
✔40g whipped cream
✔1g gelatine

Place the gelatine sheet (1g) in a large bowl of cold water. In a mixing bowl, combine the egg yolk with 10g caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring continuously. Return the mixture to the heat in 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 milk chocolate, stirring with a whisk until it has 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. Whisk the egg whites until stiff and fold them into the mixture.

Fill the Silikomart silicone mould with chocolate 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 Christmas tree 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 mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.

Place the tiles on the plate just before serving, otherwise they will soften in the cool air.

Dressage

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

Place your chocolate dessert made with the Silikomart quenelle mould on top.

I added peanut powder and a white chocolate decoration purchased from annikids.com.

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

Pecan log

Pecan log composed of

– pecan mousse,
– pecan biscuit,
– whipped cream,
– pecan praline,
– crispy pecan praline,
– brown velvet spray,
– a scoop of Faur vanilla pecan sorbet,
– sweet cocoa dough,
– a cocoa tuile.

Equipment used

– Tree trunk mold

– Silikomart quenelle mold

– Pine tree lace mat

– Ancel 210 Bloom gelatin (gold quality)

(links paid for by Amazon)

Ingredients

Pecan praline crunch
✔30g white chocolate
✔20g pecan praline
✔20g crêpes dentelles

Pecan praline
✔150g pecans
✔75g powdered sugar

Pecan biscuit
✔30g pecan powder
✔7g flour
✔20g powdered sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white

Whipped cream
✔1g gelatin
✔20g cream
✔80g cream
✔10g sugar
✔Vanilla powder

Pecan mousse
✔70g pecan praline
✔50g heavy cream
✔2.5g gelatin
✔90g heavy cream
✔1 egg yolk
✔10g sugar
✔10g white chocolate

Pecan/vanilla ice cream Faur

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

The recipe

For 3 entremets

Pecan praline
✔150g pecans
✔75g powdered sugar

Spread the pecans on a baking sheet and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make caramel. Pour onto a sheet of parchment paper and let cool. Place the pecans and chopped caramel in a blender and blend until you have a praline mixture. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the nuts rises to the surface.

Crunchy pecan praline
✔30g white chocolate
✔20g pecan praline
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and 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 with a diameter smaller than your mold. Place in the freezer until ready to assemble.

Pecan biscuits
✔30g pecan powder
✔7g flour
✔20g powdered sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white

In a bowl, mix the whole egg with the powdered sugar. Add the pecan powder, flour, and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a spatula.

Pour the cookie dough onto a baking sheet lined with parchment paper. Bake the cookies for about ten minutes at 180°C. The cookies should come out golden brown.

Allow your biscuit to cool completely.

Cut it out using a cookie cutter with the same diameter as your tree trunk silicone mold.

Whipped cream
✔1g gelatin
✔20g cream
✔80g cream
✔10g powdered sugar
✔Vanilla powder

Place the gelatin sheet in a bowl of cold water. Pour 20g of liquid cream into a saucepan with the vanilla powder and powdered sugar. Heat. Remove from the heat as soon as it starts to boil. Remove from the heat and add the drained gelatin. Add the 80g of cold liquid cream. Mix. Pour into a bowl, cover with plastic wrap and refrigerate for at least 4 hours.

Take your bowl out of the refrigerator and whip the well-chilled cream with an electric mixer.
Fill a piping bag fitted with a plain nozzle with the whipped cream. Pipe the whipped cream onto each biscuit. Place in the freezer for a few minutes.

Fill a piping bag with pecan praline. Pipe it onto the whipped cream and place immediately in the freezer until ready to assemble.

Pecan mousse
✔70g pecan praline
✔50g liquid cream
✔2.5g gelatin
✔90g liquid cream
✔1 egg yolk
✔10g sugar
✔10g white chocolate

Soften the gelatin sheets in a bowl of cold water. Heat the 50g of heavy cream in a saucepan. In a mixing bowl, combine the egg yolk with the powdered sugar. Pour the hot cream over the mixture and return everything to the saucepan. Heat to no more than 82-83°C.

Remove from heat, add the drained and softened gelatin with the pecan praline. Mix. Set aside.

Beat the 90g of very cold liquid cream with an electric mixer. Gently add the cooled mixture from above.

Proceed with assembly.

Assembly

Fill the tree stump mold with pecan mousse.

Add the pecan cookie/whipped cream/pecan praline filling.

Top with pecan mousse.

Finish with the crunchy chocolate pecan praline. Place in the freezer overnight..

The next day, remove your desserts from the molds and immediately apply the brown velvet spray, taking care to cover the top.

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

Mix all the ingredients together. Fill the pine tree cookie cutter mold. 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 immediately turn out of the mold. Be careful, they harden very quickly and become brittle. Handle with care.

Wait until they are completely hard before assembling them in pairs.

Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g powdered sugar
✔10g cocoa powder
✔35g butter

Mix all the ingredients together in a bowl, spread on a baking sheet, and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Set aside until you are ready to assemble your dessert.

Dressage

Place your pecan log on your serving plate. Spread a little sweet cocoa paste on top.

Add your pine tree tuile. I sprinkled a little icing sugar on top and added a small edible gold leaf.

Just before serving, place the pecan/vanilla ice cream quenelle (I used Faur brand) molded using the Silikomart quenelle mold and your cocoa tuiles.

Pistachio christmas tree

Pistachio christmas tree composed of:

– pistachio crisp,
– pistachio kadaif insert,
– pistachio mousse,
– green velvet spray,
– pistachio ice cream quenelle,
– caramelised pistachios,
– pistachio powder.

Equipment used

– Silikomart Sapin Soffice Incanto mould

– Ancel 210 Bloom gelatine (gold quality)

– Green velvet spray

– Silikomart silicone baba mould

Ingredients

Pistachio praline
✔75g caster sugar
✔150g unsalted pistachios

Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔10g crêpes dentelles

Pistachio kadaif filling
✔35g kadaif
✔80g pistachio praline

Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔30g pistachio praline
✔1.5g gelatine

✔Green velvet spray

✔Pistachio powder
✔Caramelised unsalted pistachios

The recipe

For 3 Christmas trees

Pistachio praline
✔75g caster sugar
✔150g unsalted pistachios

Spread the unsalted 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. Store in a sealed container. You will have some praline left over to use in other recipes.

Pistachio kadaif filling
✔35g kadaif
✔80g pistachio praline

Sauté the kadaif noodles for a few minutes over low heat. Remove from the heat and add the pistachio praline. Mix well.

Fill the Silikomart baba mould 3/4 full with this mixture.

Place in the freezer.

Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔10g crêpes dentelles

In a bowl, mix together the pistachio praline and melted white chocolate.

Add the crumbled crêpes dentelles. Mix. Roll out between two sheets of baking paper and place in the freezer for a few minutes. Cut out using a cookie cutter to match the size of your mould. Set aside in the freezer until ready to assemble.

Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔30g pistachio praline
✔1.5g gelatine

Place the gelatine leaves in a bowl of cold water.

Melt the white chocolate in the microwave or in a bain-marie. In a saucepan, heat the 30 g of single cream with the pistachio praline. Remove from the heat, add the squeezed gelatine and melted white chocolate. Mix and set aside.

Whip the well-chilled liquid cream with an electric mixer. Pour in the previous mixture when its temperature is below 35°C and stir gently.

Proceed with assembly.

Assembly

Fill halfway up, spreading the pistachio mousse up the sides of the Silikomart Sapin Soffice Incanto mould.Sapin Soffice Incanto

Add the pistachio kadaif filling.

Top with the remaining pistachio 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 in a cool place until you are ready to plate up.

I made caramelised pistachios.

Make a dry caramel. Add the unsalted pistachios. Stirring constantly, coat the pistachios with caramel. The pistachios will then turn white, coated with sugar. Continue cooking.

Pour onto a silicone mat or baking paper, spacing them out to prevent them from sticking together. Leave to cool completely.

Plating

Place your dessert on your serving plate. Sprinkle with a little unsalted pistachio powder. Add caramelised pistachios and your pistachio ice cream quenelle (Faur artisan ice cream) made in the Silikomart quenelle mould.

Reindeer entremet

Reindeer entremet composed of

– chestnut mousse,
– pear compote,
– brown velvet spray,
– homemade caramel,
– pear sorbet quenelle,
– decorative tuile.

Equipment used

– Silikomart mini Raggio X6 mould

– Brown velvet spray

– Snowflake tile mould

– Deer antler tile mould

(links remunerated by Amazon)

Ingredients

Hazelnut crunch
✔30g white chocolate
✔40g hazelnut praline
✔30g crêpes dentelles

+Diced ripe pear

Brown mousse
✔150g chestnut cream
✔150g single cream (50+100)
✔3g gelatine

Homemade caramel
✔ 60g caster sugar
✔ 75g heated single cream
✔ 18g semi-salted butter

+ Brown velvet spray

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

The recipe

For 5 entremets

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. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much skin as possible, and the caramel, cut into pieces, into a blender and blend until you obtain a praline. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.

Crunchy hazelnuts
✔30g white chocolate
✔40g hazelnut praline
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and 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.

Chestnut mousse
✔150g chestnut cream
✔150g single cream (50+100)
✔3g gelatine

Soften the gelatine leaves in a bowl of cold water. In a saucepan, heat 50g of single cream with the chestnut cream. Remove from the heat and add the squeezed and softened gelatine. Mix together. Set aside. Using an electric mixer, whip the remaining 100g of single cream until stiff. Gently fold in the cooled mixture.

Assembly

Cut a ripe pear into small cubes.

Fill the mini raggio mould halfway with brown mousse.

Add the diced pear.

Top with the remaining brown mousse and finish with the crunchy hazelnut biscuit. Place in the freezer overnight.

The next day, remove the frozen desserts from their moulds and immediately apply the brown velvet spray. Place in a cool place for at least 3 to 4 hours to allow them to thaw before serving.

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

Mix all the ingredients together. Fill the snowflake tuile mould and the deer antler 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 moulds as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.

Place the tuiles on a plate just before serving, otherwise they will soften in the cool air.

Homemade caramel
✔ 60g caster sugar
✔ 75g heated single cream
✔ 18g 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, then fill a piping bag with the mixture.

On the serving plate, pipe small drops of caramel and use a wooden skewer or toothpick to separate each drop of caramel in half to imitate hoof prints.

Just before serving, I added a scoop of pear sorbet (Faur artisanal ice cream from Ariège).

Apple entremet

Apple entremet composed of
– speculoos mousse,
– diced apples,
– speculoos crisp,
– yellow and green velvet spray.
– caramel ice cream quenelle.

Equipment used

– Pavoni apple mould

– Silikomart quenelle mould

– Ancel 210 bloom gelatine

– Baking paper

(links remunerated by Amazon)

Ingredients

Speculoos crunch
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Speculoos mousse
✔50g single cream
✔45g speculoos paste
✔120g single cream

Apple filling
✔One apple
✔10g caster sugar
✔2 tablespoons water
✔Vanilla powder

Chocolate stem
✔20g milk chocolate

Yellow velvet spray
Green velvet spray

A few speculoos biscuits for decoration

For 6 desserts / 3 people

Speculoos crunch
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Mix the white chocolate, previously 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 a cookie cutter slightly smaller than the mould. Set aside in the freezer until ready to assemble.

Apple filling
✔One apple
✔10g caster sugar
✔2 tablespoons water
✔Vanilla powder

Cut an apple into small cubes.

Pour into a saucepan with the caster sugar, water and vanilla powder. Cook for a few minutes over a low heat before setting aside to assemble the dessert.

Speculoos mousse
✔50g single cream
✔45g speculoos paste
✔120g single cream

Place the gelatine sheet in a bowl of cold water.

In a saucepan, heat the 50g of cream with the speculoos paste. Mix well to obtain a smooth mixture. Remove from the heat and add the well-drained gelatine. Mix. Set aside.

Pour the 120g of very cold liquid cream into a mixing bowl and whip with an electric mixer. Add the previous mixture once it has cooled slightly (to around 30-35°C). Mix gently with a spatula.

Proceed with assembly.

Assembly

Fill the Pavoni apple mould halfway with speculoos mousse, making sure to fill the edges well. Add the apple compote.

Top with a little speculoos mousse and finish with the crunchy topping. Place in the freezer for at least 6 hours or overnight.

The next day, remove the desserts from the moulds and place them face down to quickly apply the yellow and green velvet sprays. Carefully turn the desserts over using a spatula.

Chocolate tails
✔20g milk chocolate

Melt a little milk chocolate. Fill a piping bag with it. Pipe the seeds onto the desserts.

On a piece of baking paper, pipe the remaining chocolate to form the tails of the apples and sprinkle a little cocoa powder on top again. Leave to set in the fridge. Insert the tail into the dessert when it has thawed a little. Keep cool until ready to serve.

Just before serving, arrange your plates. Place two desserts on each plate. Sprinkle with a little crumbled speculoos biscuit. Finish with a caramel ice cream quenelle (Faur artisan ice cream) made using the Silikomart quenelle mould.