English – Les délices 31

Clementine entremet

Clementine entremet composed of

– a madeleine biscuit,
– clementine mousse,
– orange velvet sprays,
– clementine jelly,
– Faur mandarin sorbet.

Equipment used

– Silikomart Bollicine mould

– Orange velvet spray

– Silikomart quenelle mould

– Pavoni mandarin mould

(links remunerated by Amazon)

Ingredients

Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔Juice and zest of 1 clementine
✔1 pinch of salt

Clementine mousse
✔3g gelatine
✔70g clementine juice
✔40g egg
✔30g sugar
✔40g butter
✔100g single cream

Clementine jelly
✔75g juice
✔2g gelatine
✔10g sugar

Assembly
Orange velvet spray

The recipe

For 4 entremets

Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔Juice and zest of 1 clementine
✔1 pinch of salt

In a mixing bowl, cream the softened butter with the caster sugar. Add the egg. Mix.

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

Bake at 170°C until lightly browned.

Leave to cool completely, then cut out circles to fit your mould using a circular cookie cutter.

Set aside until ready to assemble.

Clementine mousse
✔3g gelatine
✔70g clementine juice
✔40g egg
✔30g sugar
✔40g butter
✔100g single cream

In a saucepan, heat the clementine juice with the caster sugar and egg until the cream thickens. Remove from the heat, add the gelatine (which has been softened in a bowl of cold water and squeezed dry) and the butter cut into pieces. Set aside.

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

Gently fold the clementine cream into the previous mixture.

Proceed with assembly.

Assembly

Fill the Silikomart mould with clementine mousse. Finish with the madeleine biscuit. Place in the freezer overnight or for at least 6 hours.

Clementine jelly
✔75g juice
✔2g gelatine
✔10g sugar

Heat the clementine juice in a small saucepan with a little sugar (10g) if necessary, only if you find the juice is not sweet enough. Remove from the heat and add the squeezed gelatine. Leave to cool slightly, then pour into your Pavoni silicone mould.

Leave to set in a cool place before placing in the freezer.

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

Place in a cool place to defrost. Allow at least 2 to 3 hours.

Place your dessert on your serving plate. Add the slices of clementine jelly.

Then, at the last moment, place a quenelle of Faur mandarin sorbet (artisan ice cream from Ariège) on top, using the Silikomart quenelle mould.

Chestnut and pear log cake

Chestnut and pear log cake composed of

– chestnut mousse,
– pear compote filling,
– hazelnut biscuit,
– praline crunch,
– mirror glaze,
– a scoop of Faur chestnut sorbet,
– a cocoa tuile.

Equipment used

– Silikomart Buchette 140 mould

– Silikomart quenelle mould

– Silikomart finger mould

– Lace mat

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

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

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pear compote
✔1 ripe pear
✔vanilla powder
✔10g caster sugar
✔1g NH pectin

Hazelnut biscuit
✔30g hazelnut powder
✔7g flour
✔20g caster sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white

Syrup for soaking

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

Mirror glaze
✔70g water
✔110g caster sugar
✔20g glucose syrup
✔70g single cream
✔50g milk chocolate
✔50g white chocolate
✔8g gelatine
✔30g hazelnut praline

Faur chestnut ice cream

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

The recipe

For 4 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, 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 praline
✔30g white chocolate
✔40g hazelnut praline
✔30g crêpes dentelles

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

Pear compote
✔1 ripe pear
✔vanilla powder
✔10g caster sugar
✔1g NH pectin

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

Peel and finely dice a pear.

In a saucepan, heat 3/4 of the diced pears with a little vanilla powder for a few minutes.

Increase the heat and, as soon as it starts to boil, pour the sugar/pectin mixture over the diced pears. Cook for 2 minutes, stirring constantly. Allow to cool slightly, add the remaining quarter of the diced pears, mix, then pour into the cavities of the Silikomart finger mould, leaving a little space for the biscuit. Place in the fridge for 1 hour, then in the freezer for at least 3 to 4 hours.

Hazelnut biscuit
✔30g hazelnut powder
✔7g flour
✔20g caster sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white

In a bowl, mix the whole egg with the caster sugar. Add the hazelnut 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 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.

Allow your biscuit to cool, then cut it to the dimensions of your Silikomart finger mould.

Make a small syrup for your biscuit by bringing 10g of water and 10g of caster sugar to the boil in a small saucepan. Remove from the heat and add 3 to 4 capfuls of rum for flavour (optional).

Using a brush, soak both sides of your biscuit before placing it on top of your pear compote.

Return to the freezer.

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

Soften the gelatine sheet in a bowl of cold water.

Heat 50g of single cream in a saucepan with the chestnut cream. Remove from the heat and add the softened and 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.

Proceed with the assembly.

Assembly

Fill your Silikomart Buchette 140 mould with chestnut mousse, making sure to cover all the edges.

Take out your frozen inserts and cut them in half.

Add the filling made from pear compote and hazelnut biscuit soaked in syrup.

Fill with chestnut mousse.

Finish with the praline crunch.

Place in the freezer overnight.

The next day, remove your desserts from the moulds, place them on a rack and immediately apply the mirror glaze.

Mirror glaze
✔70g water
✔110g caster sugar
✔20g glucose syrup
✔70g single cream
✔50g milk chocolate
✔50g white chocolate
✔8g gelatine
✔30g hazelnut praline

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

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

In a saucepan, heat 110g caster sugar, 70g water and 20g glucose syrup until it comes to a rolling boil.

Remove from the heat and add the gelatine. Mix well.

Then pour this mixture over the melted chocolate. Stir well. Finally, add 70g of single cream (30% fat) and the hazelnut 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.

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

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

Dressage

Place your pear and chestnut log on your serving plate.

Just before serving, add the chestnut ice cream quenelle with candied chestnut pieces (I use the Faur brand) moulded using the Silikomart quenelle mould and your cocoa tuiles.

Lemon entremet

Lemon dessert composed of

– lemon mousse,
– white velvet spray,
– honey and lemon madeleine biscuit,
– lemon custard,
– tuile biscuit.

Equipment used

– Honeycomb silicone mould (Temu)

– Tile silicone mould

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Lemon mousse
✔1 egg
✔30g sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream

Honey and lemon madeleine biscuits
✔50g flour
✔25g honey
✔1 teaspoon baking powder
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch of salt

Lemon custard
✔100g milk
✔15g sugar
✔1 egg yolk
✔Lemon zest

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

The recipe

For 4 entremets

Lemon mousse
✔1 egg
✔30g sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream

In a saucepan, heat the lemon juice with the caster sugar and egg until the mixture thickens. Remove from the heat, add the gelatine (which has been softened in a bowl of cold water and squeezed dry) and the butter (cut into pieces). Set aside.

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

Gently fold the lemon cream into the previous mixture.

Pour the lemon mousse into your mould.

Place in the freezer overnight.

Honey and lemon madeleine biscuits
✔50g flour
✔25g honey
✔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.

Leave to cool completely, then cut out a circle to fit your mould.

Lemon custard
✔100g milk
✔15g sugar
✔1 egg yolk
✔lemon zest

Wash an untreated lemon, preferably.

Remove pieces of peel using a vegetable peeler.

Pour the milk into a saucepan and heat.

Turn off the heat, add the lemon peel pieces and leave to infuse, covered, for 30 minutes.

Pour the egg yolk and caster sugar into a mixing bowl. Mix together. Pour the hot milk over the mixture, after removing the lemon peel, and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C (use a kitchen thermometer to check the temperature). Set aside to cool.

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.

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

Dressage

Place a lemon madeleine biscuit at the bottom of your serving plate.

Place your dessert on top of your biscuit. I decorated it with a chocolate bee. I poured lemon custard all around it.

I placed my tuile on the edge of my plate.

Pear praline entremet

Pear praline entremet composed of

– pear mousse,
– hazelnut praline,
– praline crunch,
– brown velvet spray,
– pear jelly,
– pear sorbet quenelle,
– sweet cocoa dough.

Equipment used

– Silikomart Essential X6 mould

– Silikomart quenelle mould

– Pear lace mat

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Crunchy praline
✔15g white chocolate
✔20g praline
✔20g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream

Pear jelly
✔2g gelatine
✔80g blended pears

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

Faur pear sorbet

Brown velvet spray

The recipe

For 4 entremets

Hazelnut praline
150g hazelnuts
75g caster sugar

Crunchy praline
15g white chocolate
20g praline
20g crêpes dentelles

Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream

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 low heat to allow some of the water to evaporate. 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).

Pear jelly
✔2g gelatine
✔80g blended pears

Heat 80g of blended ripe pears in a saucepan. Remove from the heat and add 2g of gelatine, which has been squeezed dry and softened in a bowl of cold water.

Fill the mould cavities and place in the fridge until the jelly sets, then transfer to the freezer.

Assembly

Fill your Silikomart Essentiale mould with pear mousse, making sure to cover all the edges.

Poach the hazelnut praline.

Top up with pear mousse.

Finish with the praline crunch.

Place in the freezer overnight.

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

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

Mix all the ingredients together in a bowl, spread out on a baking tray 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 pear praline dessert on your serving plate. Sprinkle with the sweet cocoa paste. Add your pear jelly. I added a few chocolate leaves that I found on the annikids.com website.

Just before serving, add the pear sorbet quenelle (I used the Faur brand) moulded using the Silikomart quenelle mould.

Popcorn entremet

Popcorn dessert consisting of

– a vanilla popcorn biscuit,
– caramel,
– popcorn mousse,
– white velvet spray,
– a scoop of caramel ice cream,
– caramelised popcorn.

Equipment used

– Silikomart mini Raggiio X6 mould

– Ancel 210 Bloom gelatine (gold quality)

– Silikomart quenelle mould

– Naturae corn cob mould

– White velvet sprays

Ingredients

Vanilla biscuit and popcorn
✔30g sugar
✔1 egg
✔Vanilla powder
✔40g single cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g blended popcorn

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g single cream (30% fat)

Popcorn mousse
✔200g cream
✔30g popcorn

+
✔150g cream
✔2 egg yolks
✔30g sugar
✔3g gelatine
✔120g single cream

White velvet spray

The recipe

For 5 desserts

Vanilla and popcorn biscuit
✔30g sugar
✔1 egg
✔Vanilla powder
✔40g single cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g blended popcorn

Make popcorn. Pour a little oil and the corn kernels (45g) into a saucepan. Place a lid on the saucepan and heat.

Finely blend 15g of popcorn and set aside the rest to make the popcorn mousse.

In a bowl, mix together the dry ingredients: flour, caster sugar, popcorn powder and a little vanilla powder.

Add 1 egg, the single cream and melted butter. Mix together. Beat the egg whites with an electric mixer. Take a small amount of the egg whites and mix into the dry ingredients to loosen the mixture. Add the rest of the egg whites, stirring gently with a spatula.

Pour the batter onto a baking tray lined with baking paper.
Smooth with an offset spatula to ensure an even thickness.

Bake in an oven at 170°C for about 12 to 15 minutes.

Leave to cool, then cut out your biscuit using a circular cookie cutter slightly smaller than your mould. Using a piping nozzle, pierce the centre of each biscuit. Cut the remaining biscuit into corn cob shapes for the mould.

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g single cream (30% fat)

Heat the sugar in a saucepan. When it begins to brown, gradually add the butter. Stir. Finally, add the hot cream. Cook over a low heat for about 6 minutes until the caramel thickens. Cover with cling film and place in the fridge to cool. When it has cooled, use it to cover the vanilla biscuits.

Then fill a piping bag with the remaining caramel to decorate your plate.

Popcorn mousse
✔200g cream
✔30g popcorn

+
✔150g cream
✔2 egg yolks
✔30g sugar
✔3g gelatine
✔120g single cream

Infuse the popcorn (approx. 30g) in 200g of single cream, which has been heated for at least 30 minutes.

Place the gelatine sheets in a bowl of cold water. In a mixing bowl, add two egg yolks and caster sugar and mix. Reheat the infused cream, strain it (press the popcorn as hard as possible to extract as much cream as possible. I managed to recover 150g of cream) and pour it gradually into the mixing bowl.

Mix and return everything to the saucepan. Cook, stirring constantly, without exceeding 82 to 83°C. Remove from the heat, add the drained gelatine, mix and set aside to allow the mixture to cool slightly. Meanwhile, whip the 120g of very cold liquid cream with an electric mixer. Add the previous mixture (when the temperature is below 35°C) and stir gently with a spatula.

Assembly

Fill the Silikomart Mini Raggio mould with popcorn mousse, pushing it up the sides with a spoon and leaving room for the vanilla biscuit.

Place the caramel-covered vanilla biscuit with the caramel side facing inwards.

Place in the freezer overnight.

Fill the corn cob mould with the remaining popcorn mousse. Place the caramel-covered vanilla biscuit on top and also place in the freezer.

The next day, remove the desserts from their moulds and immediately apply the white velvet spray. Keep in a cool place until ready to serve.

Make caramelised popcorn to decorate your dessert.

Drizzle caramel over your serving plate. Place your two desserts on your plate. Finish with a few caramelised popcorns and add the caramel ice cream scoop just before serving.

Chocolate pear

Chocolate pear composed of

– a pear in syrup,
– a cocoa tuile,
– sweet cocoa dough,
– praline chocolate.

Equipment used

– Lace silicone mould

– Tefal baking tray

Ingredients

Pears in syrup
✔4 pears
✔Water
✔Caster sugar
✔Liquid vanilla

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

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

The recipe

For 4 people

Pears in syrup
✔4 pears
✔1 litre of water
✔150g caster sugar
✔Liquid vanilla

Peel and core the pears using an apple corer, then cook them in a saucepan with water, caster sugar and liquid vanilla.

Check whether they are cooked by piercing your pear with the tip of a knife. Stop cooking as soon as the pear softens. Leave to cool in the syrup.

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

Mix all the ingredients together in a bowl, spread on a baking tray 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.

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

Mix all the ingredients together. Fill the silicone leaf mould. Smooth with an offset spatula to remove any excess.

Place the poached pear, well drained, in the centre of your plate. Fill the surrounding area with sweet cocoa pastry. Place the cocoa tuile on top.

Melt some praline chocolate (Nestlé Praliné or Poulain Pralinoise) and pour over your pear just before serving.

Mango Entremet

Mango Entremet composed of

– a coconut dacquoise biscuit,
– a mango compote insert,
– a mango mousse,
– yellow and orange velvet sprays,
– a mango jelly,
– a tuile,
– a mango sorbet quenelle,
– edible flowers.

Equipment used

– Silikomart mini Raggiio X6 mould

– Ancel 210 Bloom gelatine (gold quality)

– Silikomart quenelle mould

– Pavoni feather mould

– Yellow and orange velvet sprays

Ingredients

Mango compote filling
✔10g sugar
✔1g NH pectin
✔100g diced mango
✔Vanilla powder

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

Coconut dacquoise
✔50g egg whites
✔30g grated coconut
✔30g caster sugar
✔5g caster sugar

Mango jelly
✔100g mango
✔1 tablespoon water
✔10g sugar
✔3g gelatine

Mango mousse
✔120g mango
✔2.5g gelatine
✔20g caster sugar
✔100g single cream (30% fat)

Assembly
✔Yellow velvet spray
✔Orange velvet spray

The recipe

For 4 desserts

Mango compote filling
✔10g sugar
✔1g NH pectin
✔100g diced mango
✔Vanilla powder

In a small bowl, mix the sugar and pectin. Cut the mango into very small cubes. Pour the 100g of diced mango and vanilla powder into a saucepan. Heat over a low heat for a few minutes, stirring occasionally. Increase the heat and, as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly. Remove from the heat, leave to cool slightly, then set aside for assembly.

Coconut dacquoise
✔50g egg whites
✔30g grated coconut
✔30g caster sugar
✔5g caster sugar

Beat the egg whites with the caster sugar. Sift the coconut powder and sugar over the mixture. Stir gently. Pipe the dacquoise onto a sheet of baking paper approximately the length of your mould and bake at 170°C for 12 to 15 minutes. Leave to cool. Cut out circles using a cookie cutter the same diameter as your mould. Set aside.

Mango mousse
✔120g mango
✔2.5g gelatine
✔20g caster sugar
✔100g single cream (30% fat)

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

Blend the mango.

Pour into a small saucepan with the caster sugar.

Heat while stirring. As soon as it starts to boil, remove from the heat. Add the drained and softened gelatine. Set aside.

Whip the well-chilled liquid cream with an electric mixer. Fold into the previous mixture once it has cooled slightly (below 30°C) to prevent the whipped cream from collapsing.

Mix gently with a spatula and proceed with assembly.

Assembly

Fill the Silikomart Mini Raggio mould halfway with mango mousse, making sure to smooth the edges with a spoon.

Add the mango compote.

Top with the remaining mango mousse.

Finish with the coconut dacquoise biscuit.

Place in the freezer overnight.

Mango jelly
✔100g mango
✔1 tablespoon water
✔10g sugar
✔3g gelatine

Place the gelatine in a large bowl of cold water.

Pour the 100g of blended mango into a saucepan with a little water and caster sugar 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.

The next day, remove the frozen desserts from their moulds. Immediately apply the velvet sprays. I used yellow and orange.

Place the mango jelly and mango dessert on your serving plate. Keep in a cool place while they defrost. Allow at least 4 hours.

Sheet tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

Mix all the ingredients together. Fill the Pavoni feather mould. Smooth with an angled 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. Place the tuiles on the plate just before serving.

I decorated it with an edible flower and a quenelle of mango sorbet (Philippe Faur) moulded in a Silikomart quenelle mould.

Vanilla hazelnut mushroom

Vanilla hazelnut mushroom composed of

– hazelnut praline,
– hazelnut brittle,
– vanilla mousse,
– hazelnut mousse,
– brown velvet and caramel spray,
– sweet cocoa paste.

Equipment used

– Ancel 210 bloom gelatine (gold quality)

– Silicone mushroom mould

(Paid Amazon links)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

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

Vanilla mousse
✔1g gelatine
✔30g single cream
✔30g white chocolate
✔Vanilla pod or vanilla powder
✔40g single cream (min. 30% fat)

Hazelnut mousse
✔1g gelatine
✔30g single cream
✔35g hazelnut praline
✔40g single cream (min. 30% fat)

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

Brown and caramel velvet spray

A few whole hazelnuts

The recipe

For 3 people

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

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

Melt the milk 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 into mushroom shapes using a knife. Place in the freezer until ready to assemble.

Vanilla mousse
✔1g gelatine
✔30g single cream
✔30g white chocolate
✔Vanilla pod or vanilla powder
✔40g single cream with a minimum fat content of 30%

Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 30g of single cream with the scraped and split vanilla pod. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and, once off the heat, add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the 40g of very cold liquid cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into your mushroom mould (choosing the first mushroom shape) and place your crunchy hazelnut praline biscuit on top. Place in the freezer for 4 hours.

Hazelnut mousse
✔1g gelatine
✔30g single cream
✔35g hazelnut praline
✔40g single cream (min. 30% fat)

Place the gelatine sheet in a bowl of cold water. Heat the 30g single cream with the hazelnut praline in a small saucepan. Remove from the heat and add the drained gelatine. Mix and set aside. Whip the cold single cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into your mushroom mould (choosing the second mushroom shape) and place your hazelnut praline crispy biscuit on top. Place in the freezer for 4 hours.

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

Mix all the ingredients together in a bowl, spread on a baking tray and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Cover your praline cake with the sweet cocoa dough.

Remove the frozen desserts from their moulds and immediately apply the brown velvet spray to half of the mushrooms and the caramel velvet spray to the other half. Protect the stems before applying the sprays.

Using a fork, make a few grooves in the stems, then brush a little cocoa powder onto them.

Arrange the sweet cocoa pastry on your serving plates. Place your desserts on top. I decorated mine with a few hazelnuts and herbs from the garden.

Vanilla and praline entremet

Vanilla and praline entremet composed of

– a hazelnut biscuit,
– hazelnut/almond praline,
– vanilla mousse,
– brown velvet spray,
– a scoop of vanilla ice cream,
– almond powder,
– a cocoa tuile.

Equipment used

– Silikomart mini dot mould with 6 cavities

– Ancel 210 bloom gelatine (gold quality)

– Silikomart quenelle mould

– Pavoni leaf mould

– Pavoni almond mould

(Paid Amazon links)

Ingredients

Hazelnut/almond praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

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

Hazelnut biscuit
✔35g hazelnut powder
✔35g sugar
✔10g melted butter
✔5g flour
✔1 egg yolk
✔1 egg white

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

Vanilla mousse
✔2g gelatine
✔100g single cream
✔100g white chocolate
✔Vanilla pod or vanilla powder
✔100g single cream with a minimum fat content of 30%

Brown velvet spray

Vanilla ice cream

The recipe

For 4 people

Hazelnut/almond 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. Place the hazelnuts (which have been rubbed to remove as much of the skin as possible), the almonds and the 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 hazelnuts rises to the surface.

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

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praliné. 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.

Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔5g flour
✔1 egg yolk
✔1 egg white

In a bowl, mix the whole egg with the caster sugar. Add the hazelnut 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 biscuit mixture onto a baking tray lined with baking paper. Bake the biscuit for about ten minutes at 180°C. The biscuit should be golden brown when it comes out of the oven.

Remove the biscuit from the oven and leave it to cool completely before cutting it with a cookie cutter slightly smaller than the diameter of your mould.

Vanilla mousse
✔2g gelatine
✔100g single cream
✔100g white chocolate
✔Vanilla pod or vanilla powder
✔100g single cream with a minimum fat content of 30%

Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 100g single cream with the scraped and split vanilla pod. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and, once off the heat, add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold single cream with an electric mixer. Pour in the previous mixture and stir gently.

Assembly

Fill the Silikomart mini dot mould with vanilla mousse, add the hazelnut biscuit and the crispy layer. Place in the freezer overnight.

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

Immediately place your dessert on your serving plate. Fill the top with praline. Place a small sheet of edible gold leaf on top.

Keep refrigerated.

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

Mix all the ingredients together. Fill the silicone leaf mould. Smooth with an offset spatula to remove any excess.

Add chopped almonds and chocolate-coated almonds made using the Pavoni almond mould. Just before serving, add a scoop of vanilla ice cream and a cocoa tuile.

Chocolate hazelnut and pear cake

Chocolate pear cake composed of

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

Equipment used

– Square frame 12 x 12 x 4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Edible gold leaf

(Paid Amazon links)

Ingredients

Cocoa biscuit
✔60g ground almonds
✔50g sugar
✔15g cocoa powder
✔20g melted butter
✔100g egg whites
✔1 egg

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

Crunchy hazelnut
✔50g hazelnut praline
✔30g crêpes dentelles
✔35g white chocolate

Pear mousse
✔160g pears
✔3g gelatine
✔2 egg yolks
✔20g caster sugar
✔2g gelatine
✔100g single cream

+diced pears

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

The recipe

Serves 4

Crunchy hazelnut
✔50g hazelnut praline
✔30g crêpes dentelles
✔35g white chocolate

Melt the white chocolate in a bowl in the microwave.

Add the hazelnut praline and mix.

Add the crumbled crêpes dentelles. Mix gently.

Spread between two sheets of baking paper, place in the freezer for a few minutes, then cut out a square the size of your 12 x 12 cm frame. Keep cool until ready to assemble.

Cocoa biscuit
✔60g ground almonds
✔50g sugar
✔15g cocoa powder
✔20g melted butter
✔100g egg whites
✔1 egg

Pour the ground almonds, sugar and cocoa powder into a bowl. Add the egg and melted butter. Mix together.

In another bowl, beat the egg white with an electric mixer.

Gently fold this egg white mixture into the previous mixture. Pour onto your baking tray lined with baking paper, smooth with an offset spatula to ensure an even thickness, and bake at 170/180°C.

Allow your biscuit to cool. Turn it over and carefully remove the baking paper.

Then cut out two 12 x 12 cm squares.

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

Pear mousse
✔160g pears
✔3g gelatine
✔2 egg yolks
✔20g caster sugar
✔2g gelatine
✔100g single cream

+diced pears

Soften the gelatine sheet in a bowl of cold water.

Pour the egg yolks and 20g caster sugar into a mixing bowl. Mix together. Pour the hot blended pears over this mixture and stir. Return everything to the saucepan and continue cooking, stirring constantly, without exceeding 82 to 83°C. Remove from the heat and add the squeezed and softened gelatine. Mix and set aside.

Whip the very cold liquid cream. Add the previous mixture when it has cooled to below 30°C. Mix gently.

Assembly

Place the crispy biscuit at the bottom of your mould. Add the first cocoa biscuit on top. Brush it with syrup.

Pour half of the pear mousse onto the cocoa biscuit that has been brushed with syrup and place in the freezer for a few minutes. Set aside the remaining mousse at room temperature.

Place the second cocoa biscuit on top and soak it with syrup. Add 50g of diced pears to the biscuit and pour the remaining pear mousse on top. 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 single cream
✔2 g gelatine

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

In a saucepan, heat the sugar, water and glucose to boiling point. Remove from the heat and add the squeezed and softened gelatine. Pour this mixture over the milk chocolate, which has been melted in the microwave. Stir well. Add the single cream. Use a hand blender without a cover to achieve a smooth mixture. Remove the cake from the freezer. Cover the surface with the icing, 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.

Place in the refrigerator to defrost.

Find this recipe in my shop, in my ebook,

Autumn Flavour Cakes, 2025 edition.