English – Les délices 31

Orange panna cotta

Orange panna cotta made with

– sweet pastry,
– orange jelly,
– orange panna cotta,
– orange velvet spray.

Equipment used

– Silikomart Bloom mould

– Orange spray (coral)

(affiliate links provided by Amazon)

Ingredients

Sweet cocoa pastry
✔100g flour
✔10g cocoa powder
✔45g butter
✔1/2 sachet of Stevibless

Orange panna cotta
✔400g single cream
✔2 sachets of Stevibless (300mg)
✔5g gelatine
✔Zest of 1 orange

Orange jelly
✔100g orange juice
✔3g gelatine

Coral velvet spray

Chocolate decorations

The recipe

For 4 panna cottas

For this recipe, I tried replacing all the sugar with Stevibless brand stevia. Be careful, though, as it should be used in moderation. In fact, the measuring spoon provided is very small because it is so sweet.

So here is a sugar-free recipe.

Orange panna cotta
✔400g single cream
✔2 Stevibless pods (300mg)
✔5g gelatine
✔1 orange zest

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

Pour the cream (30% fat) into your saucepan, add 2 stevia pods (or 40g caster sugar) and the zest of one orange, which has been washed and scrubbed beforehand.

Heat the cream, stirring occasionally.

Turn off the heat. Add the gelatine, which has been thoroughly drained and completely softened. Mix.

Pour into your Silikomart Bloom mould.

Place in the fridge until the gelatine sets, then in the freezer overnight or for at least 6 hours so that it can be removed from the mould properly.

Orange jelly
✔100g orange juice
✔3g gelatine

Place the gelatine leaves in a bowl of cold water. Squeeze a ripe orange and pour the juice into a saucepan. Heat gently. As soon as it starts to boil, remove from the heat and add the well-drained and softened gelatine. Pour into your mould, then chill until the gelatine sets and finally place in the freezer (to make it easier to remove from the mould).

Sweet cocoa dough
✔100g flour
✔10g cocoa powder
✔45g butter
✔1/2 teaspoon Stevibless or 20g caster sugar

Mix all the ingredients together, then spread your cocoa dough onto a baking tray.

Bake in a hot oven at 175°C/180°C for a few minutes.

Remove from the oven. Your dough will harden as it cools. You can store it in a sealed container away from moisture and prepare it the day before or make it on the day itself.

The next day, remove the panna cotta from the moulds and immediately apply the coral velvet spray.

Place your panna cotta on your serving plate. Add the frozen orange jelly. I cut it in half.

Spread the sweet cocoa dough all around.

I added chocolate decorations found on the Annikids.com website.

Place in the refrigerator until ready to serve. Wait at least 3 to 4 hours for complete thawing.

Pine cone entremet

Pine cone entremet composed of

– chestnut mousse,
– pear compote,
– hazelnut crisp,
– brown velvet spray.
– sweet cocoa dough,
– tuiles,
– pear sorbet quenelle.

Equipment used

– Silikomart half-sphere mould with 15 cavities
– Ancel 210 Bloom gelatine (gold quality)
– Pine cone silicone mould

– Silikomart quenelle mould

– Pavoni Leaf silicone mould

(links remunerated by Amazon)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut crunch
✔25g white chocolate
✔35g hazelnut praline
✔30g crêpes dentelles

Pear compote
✔1 ripe pear
✔1g pectin
✔10g sugar

Chestnut mousse
✔150g chestnut cream
✔130g single cream (30+100)
✔3g gelatine

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

Sweet cocoa soil
✔80g flour
✔10g powdered praline
✔30g sugar
✔10g cocoa
✔45g butter

✔Brown velvet spray

✔Pear sorbet quenelle

The recipe

For 4 pine cones

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, in a blender and blend until you obtain 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 hazelnut
✔25g white chocolate
✔35g 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 slightly smaller than your mould. Place the crisp in the freezer until ready to assemble.

Pear compote
✔1 ripe pear
✔2g pectin
✔10g sugar

Peel and finely dice the pear. Heat 3/4 of the diced pear in a saucepan for a few minutes. In a small bowl, mix the caster sugar and NH pectin. Increase the heat and, as soon as it starts to boil, pour over the diced pear. Cook for 2 minutes, stirring constantly. Allow to cool slightly, add the remaining quarter of the diced pear, mix, then pour into the half-sphere cavities of the Silikomart mould (15 cavities). Place in the fridge for 1 hour, then in the freezer for at least 3 to 4 hours.

Assemble two hemispheres to form a complete sphere.

Brown mousse
✔150g chestnut cream
✔130g single cream
✔3g gelatine

Add the gelatine leaves to a large bowl of cold water. Heat 30g of single cream in a saucepan with the chestnut cream. Remove from the heat and add the softened, squeezed gelatine.

Whip the remaining single cream (100g), which should be very cold, with an electric mixer. Gently fold it into the previous mixture when it has cooled to below 30°C.

Assembly

Fill the Pinecone dessert silicone mould halfway with chestnut mousse.

Add the pear compote sphere.

Top with the remaining chestnut mousse.

Finish with the crispy biscuit. Place in the freezer.

The next day, quickly remove the desserts from the moulds. Apply the brown velvet spray.

Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔30g sugar
✔10g cocoa powder
✔45g butter

I made some sweet cocoa dough to decorate my serving plate. Mix all the ingredients together, spread on a baking tray and bake for a few minutes at 175°C.

Allow your soil to cool completely before spreading it around your dessert.

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

Mix all the ingredients together. Fill the Pavoni leaf silicone 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 mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.

I added a pear sorbet quenelle made using the Silikomart quenelle mould and pieces of chocolate branches.

Tree branch-shaped mould

Pear and speculoos entremet

Pear and speculoos entremet composed of

– pear compote,
– pear mousse,
– speculoos crisp,
– yellow velvet spray,
– pear jelly,
– speculoos ice cream quenelle,
– tuile.

Equipment used

– Silikomart Essential X6 mold

– Silikomart quenelle mold

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

(links paid for by Amazon)

Ingredients

Pear compote
✔1 ripe pear
✔5g sugar
✔1g NH pectin
✔Vanilla powder

Pear mousse
✔145g pears
✔3g gelatin
✔150g heavy cream

Speculoos crunch
✔25g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles

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

Pear jelly

Yellow velvet spray

The recipe

For 4 desserts

Pear compote
✔1 ripe pear
✔5g sugar
✔1g NH pectin
✔Vanilla powder

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

Speculoos crunch
✔25g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and speculoos paste. 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 mold. Place in the freezer until ready to assemble.

Pear mousse
✔145g pears
✔3g gelatin
✔150g heavy cream

Soften the gelatin sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over low heat to allow some of the water to evaporate. Remove from the heat and add the drained and softened gelatin, stirring well. Set aside.

Whip the very cold liquid cream (minimum 30% fat content) with an electric mixer. Add the warm pear purée (at around 30°C so that the whipped cream does not collapse).

Assemble the dessert.

Fill your Silikomart mold halfway with pear mousse, making sure to cover all the edges.

Add the pear compote.

Top with pear mousse.

Finish with the crispy speculoos cookie.

Place in the freezer overnight or for at least 6 hours. The next day, remove your desserts from the molds and immediately apply the yellow velvet spray.

Dressage

Place your frozen pear jelly on your serving plate.

Cut one side of your jelly.

Place your dessert on your plate.

Chill.

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

Mix all the ingredients together. Fill the pear-shaped silicone 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.

I decorated my plate with a speculoos ice cream quenelle moulded using the Silikomart quenelle mould.

Add your tuile at the last minute.

Pear and hazelnut cake

Pear and hazelnut cake composed of

– a chocolate praline crisp,
– a hazelnut biscuit,
– a hazelnut mousse,
– a pear mousse with pieces,
– a chocolate mirror glaze.

Equipment used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking sheet

– Baking paper

– Angled spatula

– Edible gold leaf

(Paid Amazon links)

Ingredients

Hazelnut biscuit
✔65g hazelnut powder
✔65g sugar
✔14g flour
✔20g melted butter
✔100g egg whites
✔1 egg

Pears in syrup
✔Pears
✔Powdered sugar
✔Water
✔Liquid vanilla

Crunchy chocolate praline
✔40g hazelnut praline
✔30g crêpes dentelles
✔30g milk chocolate

Pear mousse
✔90g pears
✔1.5g gelatin
✔60g heavy cream

Hazelnut praline mousse
✔50g heavy cream
✔60g hazelnut praline
✔2g gelatin
✔80g heavy cream

Milk chocolate mirror glaze
✔22 g sugar
✔22 g glucose
✔12.5 ml water
✔22 g milk chocolate
✔15 ml liquid cream
✔2 g gelatin

The recipe

Serves 4

Crunchy chocolate praline
✔40g hazelnut praline
✔30g crêpes dentelles (thin crispy wafers)
✔30g milk chocolate

Melt the milk chocolate in a bowl in the microwave. Add the hazelnut praline and crumbled crêpes dentelles. Mix gently. Spread between two sheets of parchment paper, place in the freezer for a few minutes, then cut into a square the size of your 12×12 cm frame. You can use your frame to cut it. Keep cool until ready to assemble.

Hazelnut biscuit
✔65g hazelnut powder
✔65g sugar
✔14g flour
✔20g melted butter
✔100g egg whites
✔1 egg

Pour the hazelnut powder, sugar, and flour into a bowl. Add the egg and melted butter. Mix. In another bowl, beat the egg white with an electric mixer. Gently fold this beaten egg white mixture into the previous mixture. Pour onto a baking sheet lined with parchment paper, smooth with an offset spatula to ensure an even thickness, and bake at 170/180°C.

Allow the biscuit to cool. Turn it over and carefully remove the parchment paper. Then cut into 12x12cm squares.

Place your crunchy hazelnut praline at the bottom of your frame.

Place the hazelnut cookie on top of your crispy base and refrigerate.

Pears in syrup
Peel, quarter, and cook the pears in a saucepan with water, sugar, and liquid vanilla. Drain them well on paper towels, then cut them into pieces.

You can also use canned pears, draining them well on paper towels.

If you use ripe, sweet pears, you can use them without cooking them in syrup.

Pear mousse
✔90g pears
✔1.5g gelatin
✔60g heavy cream

Soften the gelatin sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over low heat to allow some of the water to evaporate. Remove from the heat and add the softened, squeezed gelatin, stirring well. Set aside.

Whip the very cold heavy cream (30% fat minimum) with an electric mixer. Add the warm pear purée (below 30°C so the whipped cream doesn’t collapse).

Pour half of your mousse onto your hazelnut biscuit. Add pieces of pear, spreading them evenly over the entire surface. Place in the freezer.

Hazelnut praline mousse
✔50g heavy cream
✔60g hazelnut praline
✔2g gelatin
✔80g heavy cream

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

Pour the heavy cream and hazelnut praline into a saucepan and heat. Remove from the heat and add the softened, well-drained gelatin. In a mixing bowl, whip the cold heavy cream with an electric mixer. Once the temperature has dropped (to around 30°C), gently fold it into the previous mixture using a spatula.

Pour half of the hazelnut mousse onto your pear mousse and place in the freezer for a few minutes.

Finally, add the remaining pear mousse, adding pieces of pear, and place back in the freezer for a few minutes (be careful not to wait too long, otherwise your gelatin will start to set).

Finish by pouring the remaining hazelnut mousse on top. Be careful to leave 2 mm of space at the top for the mirror glaze. Place in the freezer overnight.

Milk chocolate mirror glaze
✔22 g sugar
✔22 g glucose
✔12.5 ml water
✔22 g milk chocolate
✔15 ml liquid cream
✔2 g gelatin

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

In a saucepan, heat the sugar, water, and glucose to boiling. Remove from the heat and add the drained and softened gelatin. Pour this mixture over the milk chocolate, which has been melted in the microwave. Stir well. Add the heavy cream. Use a hand blender without a cover to achieve a smooth mixture. Remove the cake from the freezer. Cover the surface with the glaze, which has been brought to 34/35°C.

Place in the refrigerator until the icing sets, then remove the frame.

Serve whole or cut into individual portions.

I added small edible gold leaf decorations on top.

Pear praline entremet

Pear praline entremet composed of

– pear mousse,
– pear jelly,
– praline crunch,
– brown velvet spray,
– a scoop of pear sorbet.

English recipe here

Equipment used

– Silicone flower mould (Tému)

– Cooking thermometer

– Baking paper

– Rolling pin

– Piping bag

– Silikomart quenelle mould

(links remunerated by Amazon)

Ingredients

Pear mousse
✔70g single cream
✔100g blended pears
✔2g gelatine

Pear jelly
✔50g blended pears
✔2g gelatine

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Crunchy hazelnut praline
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline

A little dark chocolate

Brown velvet spray

The recipe

For 3 plates

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 of the skin as possible, and the caramel, cut into pieces, into 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.

Crunchy hazelnut praline
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline

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

Pear mousse
✔70g single cream
✔100g blended pears
✔2g gelatine

Soften the gelatine sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over a 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 very cold single cream (minimum 30% fat) with an electric mixer. Add the warm pear purée. (T<approx. 30°C so that the whipped cream does not collapse).

Assembly

Fill the mould cavities with pear mousse. I found this silicone mould on the Temu website. Add the praline crispy biscuit.

Place in the freezer overnight.

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

Place your flowers on each plate.

Pear jelly
✔50g blended pears
✔2g gelatine

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

Blend your ripe pears. I added a few drops of lemon juice. Pour into a small saucepan and heat.

As soon as it starts to boil, remove from the heat and add the well-drained and softened gelatine. Set aside to allow the jelly to cool slightly. Fill a piping bag with the jelly.

I made the flower stems out of chocolate.

I piped pear jelly into the centre of each flower and served them with a quenelle of pear sorbet moulded in a Silikomart quenelle mould.

I decorated them with pear leaves.

Chocolate bar

Chocolate bar

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Tempera
260 g flour
5 g salt
25 g caster sugar
10 g fresh baker’s yeast
60 g (6 cl) cold milk
60 g (6 cl) cold mineral water
30 g cold butter PDO Poitou Charentes

+
125 g Lescure or PDO tourage butter

Chocolate sticks

Cocoa tempera
90 g pre-made dough
7.5 g unsweetened cocoa powder
9 g mineral water

Syrup
30g water
30g sugar

The recipe

For 5 chocolate bars

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the cocoa distemper.

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Cocoa tempera
90 g pre-made dough
7.5 g unsweetened cocoa powder
9 g mineral water

Mix, in the bowl of a food processor, the cocoa powder with the water to obtain a paste. Add the 90g of dough previously removed. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.

Roll out a second time and place back in the fridge, covered with cling film, for at least 30 minutes.

Shaping the chocolatines

The next day, roll out the black dough to the same size as the white. Brush the white dough with water and place the black dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a rectangle, then cut it into strips measuring approximately 8.5 x 22 to 23 cm (depending on the length of your moulds).

Turn the dough over onto the cocoa side. The dough must be very cold before cutting, so don’t hesitate to put it back in the fridge. On each rectangle, make very shallow cuts on the black part using a cutter, leaving a 5 mm margin around the edges. Turn the dough over.

Place 6 chocolate sticks on each rectangle of dough, then roll up the chocolate breads without pressing the dough too tightly.

Then place them on a baking tray covered with Silpain.

Leave to rise for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Heat the sugar and water in a saucepan until boiling. Brush onto the chocolate croissants or chocolatines while still warm, straight out of the oven.

Blackberry puffed rice entremet

Blackberry puffed rice entremet composed of

– puffed rice,
– blackberry compote filling,
– blackberry mousse,
– purple velvet spray,
– blackberry jelly.

Equipment used

– Silikomart Essenziale mould

– Silikomart swirl mould

– Ancel gold quality gelatine (210 bloom)

(Paid Amazon links)

Ingredients

Puffed rice biscuit
✔20g white chocolate
✔20g puffed rice

Blackberry compote
✔110g blackberries
✔15g sugar
✔1g pectin

Blackberry mousse
✔80g blended blackberries
✔20g sugar
✔60g milk
✔15g sugar
✔1 egg yolk
✔3g gelatine
✔80g single cream

Blackberry jelly
✔35g blackberries
✔5g water
✔5g sugar
✔1g gelatine

+ purple velvet spray

+ fresh wild blackberrie

The recipe

For 4 entremets

Blackberry compote
✔110g blackberries
✔15g sugar
✔1g pectin

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

Place your blackberries (preferably wild) in a saucepan.

Cook over low heat for a few minutes.

Pour in the sugar/pectin mixture and continue cooking, stirring for two minutes. Turn off the heat, leave to cool and set aside for assembly.

Blackberry mousse
✔80g blended blackberries
✔20g sugar
✔60g milk
✔15g sugar
✔1 egg yolk
✔3g gelatine
✔80g single cream

Place the gelatine in a large bowl of cold water.

Blend the wild blackberries with the caster sugar (adjust the amount depending on your blackberries. If they are very sweet, there is no need to add any).

Pour the milk into a saucepan and heat.

In a salad bowl, mix the egg yolk with the caster sugar. When the milk is hot, pour it over the egg yolk/sugar mixture. Mix and return everything to the saucepan. Cook, stirring constantly, until the mixture coats your spatula (without exceeding 82-82°C). Remove from the heat and add your gelatine and blended blackberries.

Optional: You can strain your mixture to remove the blackberry seeds.

Whip the chilled liquid cream with an electric mixer. Fold into the previous mixture once it has cooled slightly so that the whipped cream does not collapse.

Gently mix with a spatula and proceed with assembly.

Assembly

Fill the Silikomart Essenziale mould halfway.

Add the blackberry compote.

Top up with the remaining blackberry mousse.

Place in the freezer for at least 4 hours or overnight.

Puffed rice biscuit
✔20g white chocolate
✔20g puffed rice

Melt the white chocolate in a bowl in the microwave. Then add the puffed rice. Mix well and press into a dessert ring the same diameter as your dessert mould.

Place in the fridge to allow the chocolate to harden.

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

Place the desserts on top of the puffed rice biscuits.

Blackberry jelly
✔35g blended blackberries
✔5g water
✔10g sugar
✔1g gelatine

Place the gelatine in a large bowl of cold water.

In a saucepan, pour 35g of wild blackberries, previously blended and strained, with a little water and caster sugar (optional, depending on the ripeness and flavour of your fruit) and heat.

Turn off the heat as soon as it starts to boil, add the softened and well-drained gelatine. Pour into your Silikomart swirl silicone mould. Place in the fridge until the gelatine sets, then in the freezer to make it easier to remove from the mould.

Plating

Place the dessert on your plate and top with the blackberry jelly.

I added a few fresh blackberries and a geranium flower.

Red fruit entremet

Red fruit entremet composed of

– red fruit mousse,
– speculoos biscuit,
– strawberry compote,
– pink velvet spray,
– red fruit jelly.

Equipment used

– Silikomart mini Raggio X6 mould

– Ancel 210 Bloom gelatine (gold quality)

– Silikomart quenelle mould

(Paid Amazon links)

Ingredients

Crunchy speculoos biscuit
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Strawberry compote filling
✔80g diced strawberries
✔50g diced strawberries
✔15g caster sugar
✔2g NH pectin

Red fruit jelly
✔50g raspberries
✔50g strawberries
✔1 tablespoon water
✔10g sugar
✔3g gelatine
✔Red food colouring

Red fruit mousse
✔100g strawberries
✔100g raspberries
✔40g sugar
✔120g single cream
✔3g gelatine

✔Pink velvet spray

✔Red berries

✔Cherry sorbet quenelle

The recipe

For 3 desserts

Red fruit jelly
✔50g raspberries
✔50g strawberries
✔1 tablespoon water
✔10g sugar
✔3g gelatine
✔Red food colouring (optional)

Place the gelatine in a large bowl of cold water.

In a saucepan, pour in the raspberries and strawberries, which have been blended and strained, with a little water and caster sugar (optional, depending on the ripeness and flavour of your fruit) and heat.

Turn off the heat as soon as it starts to boil, add the softened and well-drained gelatine. Pour into your silicone mould. Place in the fridge until the gelatine sets, then in the freezer to make it easier to remove from the mould.

Crunchy speculoos biscuit
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Mix the white chocolate (melted in the microwave), the speculoos paste and the crêpes dentelles. Roll out between two sheets of baking paper.

Place in the fridge to allow the chocolate to harden, then cut out shapes using a cookie cutter slightly smaller than the opening of your mould. I used a piping nozzle to make the hole in the middle. Keep in the fridge until ready to assemble.

Strawberry compote filling
✔80g diced strawberries
✔50g diced strawberries
✔15g caster sugar
✔2g NH pectin

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

In a saucepan, heat the 80g of finely diced strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add the 50g of diced strawberries. Set aside to cool slightly.

Red fruit mousse
✔100g strawberries
✔100g raspberries
✔40g sugar
✔120g single cream
✔3g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry and raspberry purée (strawberries and raspberries blended then strained to remove the seeds) and sugar, then remove from the heat and add the drained gelatine. Leave to cool until the temperature is below 30°C.

Gently fold in the well-chilled liquid cream, which has been whipped with an electric mixer, using a spatula.

Proceed with assembly.

Assembly

Fill the Silikomart mould halfway with red fruit mousse.

Spread the strawberry compote all around.

Add the remaining red fruit mousse.

Finish with the crispy speculoos biscuit.

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

The next day, remove the jelly from the mould and place it immediately on your serving plate, remove the desserts from their moulds and immediately apply the pink velvet spray.

I placed the dessert on top of the red fruit jelly, accompanied by a cherry sorbet quenelle made using the Silikomart quenelle mould.

Chill until ready to serve.

Serve the dessert accompanied by a few red fruits.

Peach and speculoos entremet

Peach and speculoos entremet composed of

– a crispy speculoos biscuit,
– white peach mousse,
– yellow and orange velvet spray,
– yellow peach jelly,
– a butterfly tuile.

Equipment used

– Silikomart Ode 50 silicone mould

– Pavoni butterfly mould

– Yellow and orange velvet sprays

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Ingredients

Crunchy biscuit
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

White peach and verbena mousse
✔40g single cream
✔Verbena leaves
✔85g blended peaches
✔15g sugar
✔70g cold single cream
✔2g gelatine

Yellow peach jelly
✔100g peaches
✔20g sugar
✔10g water
✔4g gelatine

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

Assembly

Yellow and orange velvet spray

Decoration
A few edible flowers

The recipe

For 4 entremets

Crunchy biscuit
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Mix the white chocolate (melted in the microwave), the speculoos paste and the crêpes dentelles. Roll out between two sheets of baking paper.

Place in the refrigerator to allow the chocolate to harden, then cut out using a cookie cutter with a diameter slightly smaller than the opening of your mould. Keep refrigerated until ready to assemble.

White peach and verbena mousse
✔40g single cream
✔Verbena leaves
✔85g blended white peaches
✔15g sugar
✔70g cold single cream
✔2g gelatine

Place the gelatine in a large bowl of cold water.

Pour the 40g of single cream into a saucepan. Heat, turn off the heat, add the verbena leaves and leave to infuse for a few minutes.

Remove the verbena leaves. Add the blended peaches.

Increase the heat and turn off as soon as it starts to boil. Then add the squeezed gelatine. Set aside.

In a mixing bowl, whip the 70g of well-chilled liquid cream with a mixer until stiff.

Gently fold in the cooled mixture (temperature below 30°C) using a spatula.

Montage

Fill each cavity of the Silikomart Ode 50 mould with white peach mousse.

Add the crispy speculoos biscuit and place in the freezer for at least 6 hours.

Yellow peach jelly
✔100g peaches
✔20g sugar
✔10g water
✔4g gelatine

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

Blend the 100g of peaches. 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 slightly before filling your silicone mould.

The next day, remove the peach desserts from their moulds and immediately apply the yellow and orange velvet spray.

Place on your plate in the hollow of the yellow peach jelly.

Place in the refrigerator for at least 4 hours to thaw completely.

I served it with edible flowers. Add your tuile just before serving.

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

Mix all the ingredients together. Fill the Pavoni butterfly 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.

Strawberry and speculoos entremet

Strawberry and speculoos entremet composed of

– strawberry mousse,
– strawberry compote insert,
– speculoos crisp,
– fuchsia velvet sprays,

Equipment used

– Temu St Anna silicone mold

– Baking paper

– Ancel 210 bloom gelatin

Ingredients

Strawberry compote
✔100g diced strawberries
✔15g sugar
✔1g NH pectin

Strawberry mousse
✔180g strawberries
✔30g sugar
✔4g gelatin
✔180g cold liquid cream

Speculoos crunch
✔30g white chocolate
✔20g Crêpes dentelles
✔40g Speculoos paste

Assembly

✔Fuchsia velvet spray

The recipe

For 4 entremets

Strawberry compote
✔100g diced strawberries
✔15g sugar
✔1g NH pectin

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

In a saucepan, heat the 100g of finely diced strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.

Crunchy speculoos
✔30g white chocolate
✔20g Crêpes dentelles
✔40g Speculoos paste

Mix the white chocolate (previously melted in the microwave), the speculoos paste, and the crêpes dentelles. Roll out between two sheets of baking paper.

Place in the refrigerator to allow the chocolate to harden, then cut out using a cookie cutter. Keep refrigerated until ready to assemble.

Strawberry mousse
✔180g strawberries
✔30g sugar
✔4g gelatin
✔180g cold heavy cream

Soak the gelatin in cold water until softened. Heat the strawberry purée (blended strawberries) and sugar, then remove from the heat and add the drained gelatin. Leave to cool until the temperature is below 30°C.