English - Les délices 31

Mint and chocolate tartlet

Mint and chocolate tartlet

– sweet pastry,
– creamy chocolate,
– a mint ganache.

Materials used

– Micro-perforated silicone baking mat

– Silikomart rectangular tart ring kit

– Micro-perforated strip

– Fluted pastry tip

– Pastry bag

Ingredients

Mint ganache
✔50g cream
✔10g mint leaves
✔80g white chocolate
✔120g cream

Chocolate cream
✔65g cream
✔65g milk
✔25g yolks
✔10g powdered sugar
✔50g chocolate

Sweet dough
✔70 g soft butter
✔130 g flour
✔45g sugar
✔1 pinch salt
✔1 egg yolk

✔Fresh mint leaves

The recipe

For 4-5 tarts

Mint ganache
✔50g cream
✔10g mint leaves
✔80g white chocolate
✔120g cream

In a saucepan, heat the 50g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15-20 minutes. Remove the leaves with a sieve, pressing them down as much as possible. Melt the white chocolate in the microwave and add to the menthol cream. Mix well. Top up with the cold liquid cream. Mix again. Set aside in a bowl, filter on contact and chill for at least 4 hours.

Sweet dough
✔70 g soft butter
✔130 g flour
✔45g sugar
✔1 pinch salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then chill in the fridge for at least 30 minutes. Press the dough into individual rectangular ring tart molds (optional, I’ve added micro-perforated strips). Place on a baking sheet fitted with a microperforated mat. Place in the freezer for at least 15 minutes. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Chocolate cream
✔65g cream
✔65g milk
✔25g yolks
✔10g powdered sugar
✔50g chocolate

Heat the 65g milk and 65g cream in a saucepan. Mix the yolks and sugar in a bowl. Pour the hot milk/cream over the yolks. Stir and pour into the pan. Stirring constantly, heat to 82/83°C. Remove from heat and add chocolate. Stir until completely melted. Garnish the tart shells with the cream to the rim.

Using an electric mixer, whip up the minty ganache. Fill a piping bag fitted with a fluted tip with this ganache and poach it on the tartlets.

I added a few fresh mint leaves.

Strawberry soufflé

Strawberry soufflé

Equipment used

– soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Souffles
150g strawberries
1 yolk
100g white
30g caster sugar

+
caster sugar
Butter

La recette

For 2 to 3 soufflés (depending on the size of your moulds)

Souffles
150g strawberries
1 yolk
100g white
30g caster sugar

In a bowl, add the egg yolk, mixed strawberries and powdered sugar. Mix well and set aside in a cool place.

Melt a little butter in a microwave oven. Generously butter the soufflé moulds with a brush from bottom to top, trying to leave a collar of butter at the top to help the soufflé rise. I placed my molds in a cool place and applied a second layer of butter with a brush. Then pour in a little powdered sugar and tilt the mold to distribute it evenly. Place the moulds in a cool place.

Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the powdered sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.

Preheat oven to 200°C.

Pour the mixture into each soufflé mould (preferably one with a straight edge). Tap the mold on the table to expel any air.

Using an angled spatula, smooth the surface, then use your thumb to wipe the edge of the mold clean. Place the ramekins on a baking tray and place in the oven immediately.

Allow 13 minutes 30 to 14 minutes baking time. Time may vary according to oven and size of molds. Be careful not to open the oven during baking.

Sprinkle with powdered sugar and serve immediately!

Red fruit and nougat cake

Red fruit and nougat cake
– an almond cookie,
– a nougat mousse,
– red fruit compote,
– red fruit jelly.

Full english recipe available on my shop

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie
✔35g almond powder
✔35g powdered sugar
✔7g flour
✔10g melted butter
✔25g egg
✔50g egg whites

Strawberry jelly

Nougat mousse
✔100g liquid cream
✔Nougat caramel pieces
✔4g gelatine
✔10g honey
✔120g cold liquid cream
✔50g egg whites

Red fruit compote
✔Diced strawberries
✔Raspberries
✔20g caster sugar
✔4g NH pectin
✔2g gelatin

The recipe

Almond cookie
✔35g almond powder
✔35g powdered sugar
✔7g flour
✔10g melted butter
✔25g egg
✔50g egg whites

Place the sugar, almond powder and flour in a bowl. Mix well. Add egg and melted butter. Beat the egg whites with an electric mixer. Incorporate ⅓ of the whites into the batter and mix to soften. Add the rest and mix gently. Pour onto a baking sheet, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 12 cm square to fit your pastry frame.

Place the cookie in the bottom of your pastry frame.

Red fruit compote
✔Diced strawberries
✔Raspberries
✔20g powdered sugar
✔4g NH pectin
✔2g gelatin

Place the diced strawberries and raspberries in a saucepan. Cook over low heat, stirring regularly, for 15 to 20 minutes. If necessary, add a little water during cooking. Add the pectin/sugar mixture and cook for 2 minutes, stirring occasionally. Remove from the heat and add the gelatin leaf, previously softened in a bowl of cold water. Blend if necessary if you don’t want any lumps. Pour around 100-110g of compote onto the almond cookie (previously soaked with a syrup brush (water+ sugar+ alcohol)). Place in the freezer for at least 10 minutes. Store remaining compote at room temperature.

Nougat mousse
✔100g liquid cream
✔Nougat caramel pieces
✔4g gelatine
✔10g honey
✔120g cold liquid cream
✔50g egg whites

Place the gelatine leaves in a bowl of cold water. In a saucepan, gently heat the 100g liquid cream with the nougat caramel pieces until completely melted.

Remove from heat and add the drained gelatin and honey. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently. Beat the egg whites until stiff with an electric mixer and fold in. Pour approximately 100g of nougat mousse over the compote. Add unsalted pistachios and almond pieces. Place in the freezer for at least 10 minutes. Keep remaining mousse at room temperature, otherwise gelatin will set.

Pour in 100-110g of red fruit compote and return to the freezer.

Finish with the remaining nougat mousse. Add a few more pistachios and almond pieces. Place in the freezer overnight.

Pour strawberry jelly over your still-frozen cake. Chill until the jelly sets. Serve whole or cut into individual slices.

Hazelnut praline coffee entremet

Hazelnut praline coffee entremet composed of

– a hazelnut praline crunch,
– a hazelnut cookie,
– hazelnut praline,
– coffee mousse,
– brown velvet spray,

Equipment used

– Tefal baking tray

– XiaoShenLu concave ball mould

– Brown velvet spray

– Pastry bag

Ingredients

Hazelnut cookie
✔30 g hazelnut powder
✔1 egg yolk
✔30 g sugar
✔10g butter
✔7 g flour
✔1 egg white

Praline crisp
✔30g white chocolate
✔40g praline
✔30g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g powdered sugar

Coffee mousse
✔50g cream
✔Coffee extract
✔50g white chocolate
✔80g cold liquid cream
✔1.5g gelatin

+spray velours brun

The recipe

For 5 desserts

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the powdered sugar and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the chopped caramel in the bowl of a blender and blend until praline is obtained. You’ll have some praline left over for other recipes. It keeps well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Hazelnut cookie
✔35g hazelnut powder
✔35g powdered sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Mix the whole egg with the sugar in a bowl. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for ten minutes at 180°C. The cookie should come out golden brown. Remove from the oven and allow to cool completely before cutting with a cookie cutter.

Poach praline on each cookie and place in the freezer until ready to assemble.

Praline crisp
✔30g white chocolate
✔40g praline
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using the same cookie cutter as for the cookie. Place in the freezer until ready to assemble.

Coffee mousse
✔50g cream
✔Coffee extract
✔50g white chocolate
✔80g cold liquid cream
✔1.5g gelatin

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the coffee extract. Place the white chocolate in a bowl and melt in the microwave. Remove from the heat, add the gelatine and pour over the white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.

Assembly

Fill silicone mould with coffee mousse. Add the hazelnut/praline cookie insert. Top with coffee mousse and finish with chocolate praline crunch. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Chill for at least 3 to 4 hours, until defrosted, before serving.

I added hazelnut praline and decorated with a little edible gold leaf and a chocolate coffee bean.

Strawberry Pavlova

Strawberry Pavlova

– a meringue,
– mascarpone whipped cream,
– strawberries.

Equipment used

– Baking tray

– Baking paper

– Plain tip

– Pastry bag

Ingredients

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Mascarpone whipped cream
200g cold liquid cream
100g mascarpone cheese
30g powdered sugar

+ Strawberries

The recipe

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Place the egg whites, powdered sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach in a half-sphere mould on a baking sheet lined with baking paper.

Bake the meringue in an oven preheated to 95°C for approx. 2 hours. Turn off the oven and leave the meringue in the turned-off oven for a further 30 minutes.

Melt a little white chocolate in the microwave and brush the inside to protect the meringue from the moisture of the strawberries.

Mascarpone whipped cream
200g cold liquid cream
100g mascarpone cheese
30g powdered sugar

Whip the cold cream with the mascarpone using an electric mixer. Gradually add the powdered sugar. Fill a piping bag fitted with a plain tip with this whipped cream.

Assembly

Sand the underside of the meringue with a rasp to ensure it is stable. Turn over the cold meringue. Garnish the center with diced, unsweetened strawberries, then poach the chantilly mascarpone.

Top with diced strawberries, cover entirely with whipped cream and chill until ready to eat.

Pistachio eclair

Pistachio eclair made with

– choux pastry,
– pistachio pastry cream,
– pistachio praline,
– colored white fondant.

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
✔80g Pistachio praline

Assembly
✔ White pastry fondant
✔Colorant green , red

The recipe

For about 6 éclairs

Fondant
✔100g white fondant
✔30g glucose
✔15g cocoa butter

Pour all ingredients into saucepan. Heat white fondant in bain-marie to 60°C. Add green coloring. Mix well. Then add a few drops of pink/red coloring without mixing completely. Pour onto a silicone tray and place in the freezer for a few hours.

Pistachio praline
✔150g pistachios
✔75g caster sugar

Place the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained.

Pastry cream
✔400g milk
✔60g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful rum
✔80g pistachio praline

Heat the milk.

Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the pan. Stir until thickened. Add the pistachio praline. Mix well. Optional: add a small capful of rum. Set aside in a bowl, filter and chill.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with powdered sugar. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Cool on a wire rack.

Assembly

Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream. Place the fondant on each eclair. Set aside in a cool place.

Mint and strawberry tartlet

Mint and strawberry tartlet

– sweet pastry,
– strawberry compote,
– a dome of mint mousse,
– green velvet spray,
– strawberry jelly.

Materials used

– Micro-perforated silicone baking mat

– Klassik Silikomart silicone ring tart mold (6 cavities)

– Micro-perforated strip

– Klassik 70mm tarte ring Silikomart mold

– Green velvet spray

– Silikomart Tourbillon mold

Ingredients

Mousse menthe
✔75g cream (90g)
✔7g mint leaves
✔1 egg yolk
✔20g sugar
✔90g liquid cream
✔2g gelatin
✔qq drops mint flavoring
✔green colorant

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk

Strawberry jelly
✔50g strawberries, mixed and strained
✔5g sugar
✔1g gelatin

Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin

The recipe

For 4 tarts

Strawberry jelly
✔50g strawberries, mixed and strained
✔5g sugar
✔1g gelatin

Soften the gelatine in a bowl of cold water. In a saucepan, pour the strawberry purée, blended and strained to remove the seeds, and the sugar then heat without boiling. Remove from the heat and add the gelatine when the temperature is close to 60°C. Allow to cool slightly, then pour into the silikomart whirlpool mold and place in the freezer.

Mousse menthe
✔75g cream (90g)
✔7g mint leaves
✔1 egg yolk
✔20g sugar
✔90g liquid cream
✔2g gelatin
✔qq drops mint flavoring
✔green coloring

In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 90 g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Mix the yolk and sugar in a bowl. Return the cream to the heat, then pour over the yolks (squeeze out the mint leaves beforehand). Stir and pour into the saucepan. Stirring constantly, heat to 82/83°C. Remove from heat and add the gelatine. Mix and set aside.

Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. You may add 2-3 drops of mint flavoring if the taste isn’t strong enough for you, and a little green coloring. Fill the silikomart tart ring Klassik mold and place in the freezer for at least 4 hours.

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk

Mix all ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C. Bake for 15-20 mins. Leave to cool completely.

Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin

In a small bowl, combine the sugar and NH pectin. Cut strawberries into small cubes. Heat the diced strawberries in a saucepan for a few minutes over low heat. Increase heat. Add the powdered sugar/pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Leave to cool slightly and fill a piping bag with the mixture. Set aside.

Once the tartlets have cooled, top with strawberry compote and smooth to the edge of the tartlet with a spatula. Set aside.

Turn out the mint mousse domes and immediately apply the green velvet spray. Immediately place the dome on the tartlet.

Top the tartlet with a spiral of frozen strawberry jelly. I decorated with a small fresh mint leaf and a small edible gold leaf. Chill for a few hours until ready to eat.

Cherry, vanilla and pistachio cake

Cherry, vanilla and pistachio cake with
– a pistachio cookie,
– vanilla mousse,
– cherry compote.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pistachio biscuit
✔60g sugar
✔1 egg
✔80g pistachio powder
✔10g pistachio praline
✔30g butter
✔20 g flour
✔2 egg whites

Vanilla mousse
✔45g cream
✔45g white chocolate
✔70g liquid cream
✔2g gelatin

Cherry compote
✔220g cherries
✔29g powdered sugar
✔2g gelatin

The recipe

Serves 4

Pistachio biscuit
✔60g sugar
✔1 egg
✔80g pistachio powder
✔10g pistachio praline
✔30g butter
✔20 g flour
✔2 egg whites

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty hazelnut color and smell. Set aside. In a bowl, mix the whole egg with the powdered sugar. Add the pistachio powder (I mixed 80g of unsalted pistachios), flour, pistachio praline and melted butter. Mix well. In another bowl, whip the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for 10-12 min at 180°C. Remove from the oven and allow to cool before peeling off the paper and cutting out 3 squares the size of your picture frame.

Place the first biscuit in the bottom of your pastry frame.

Cherry compote
✔220g cherries
✔29g powdered sugar
✔2g gelatin
✔A few tablespoons of water

Place the halved, pitted cherries, powdered sugar and a little water in a saucepan. Cook over low heat, stirring regularly, for 15 to 20 minutes. If necessary, add a little water during cooking. Remove from the saucepan and add the gelatin leaf, previously softened in a bowl of cold water. Blend the cherries. Pour around 85-90g of compote onto the pistachio cookie. Place in the freezer for at least 10 minutes. Store remaining compote at room temperature.

Vanilla mousse
✔45g cream
✔45g white chocolate
✔70g liquid cream
✔2g gelatin
✔1 Vanilla pod

Place the gelatine leaf in a bowl of cold water. In a saucepan, heat the 45g cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped, for 30 minutes, covered. Return the saucepan to the heat. Remove from heat and add the gelatine and melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently.

Pour around 85-90g of vanilla mousse over the cherry compote. Place in the freezer for a few minutes. Add the second pistachio biscuit.

Add remaining cherry compote. Place in the freezer for a further few minutes. Finish with the remaining vanilla mousse and the last pistachio biscuit. Place in the freezer overnight.

The next day, remove the frame. Cut your cake into 4 equal parts.

I decorated with cherries.

Vanille peanut entremet

Peanut vanilla entremet with

– a peanut praline crisp,
– a peanut praline insert,
– a vanilla mousse,
– a white velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Ancel 210 Bloom gelatine (gold quality)

– White velvet spray

– Pastry bag

Ingredients

Peanut praline
✔130g unsalted peanuts
✔60g caster sugar

Vanilla mousse
✔100g single cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatine

Peanut praline crisp
✔50g praline peanuts
✔50g white chocolate
✔40g crêpes dentelles

+White velvet spray

The recipe

For 8 desserts

Peanut praline
✔130g unsalted peanuts
✔60g caster sugar

Pour the peanuts onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a praline.

You will have some praline left over after this recipe. You can store it in a closed jar.

Peanut praline crisp
✔50g praline peanuts
✔50g white chocolate
✔40g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper and place in the freezer for a few minutes. Using a pastry cutter, cut out shapes approximately the diameter of your dessert. Set aside in the freezer until ready to assemble.

Vanilla mousse
✔100g single cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100g single cream with the vanilla pod, scraped out with the tip of a knife. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the drained gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when it is < 35°C and stir gently.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with vanilla mousse, using a spoon to push it up the sides. Pipe the peanut praline into the centre using a piping bag.

Add a little vanilla mousse and finish with the crunchy peanut praline. Place in the freezer for at least 6 hours or overnight.

The next day, remove the cakes from the moulds and immediately apply the white velvet spray. Decorate with caramelised peanuts.

Strawberry heart

Strawberry heart made with

– a sweet pastry,
– a strawberry mousse,
– fuchsia velvet spray,
– mascarpone whipped cream,
– and a white chocolate decoration.

Material used

– Silikomart Heart mould

– Ancel 210 bloom gelatine

– Tefal baking tray

– Fuchsia velvet sprays

– Micro perforated baking mat X2

– Plain socket

– Pastry bag

Ingredients

Strawberry mousse
120g strawberries
20g sugar
3g gelatine
100g cream

+ Fuchsia velvet sprays

Sweet pastry
130g flour
45g icing sugar
10g almond powder
70g butter
1 pinch of salt
1 egg yolk

Mascarpone whipped cream
100g single cream 30% fat
10g caster sugar
50g mascarpone

The recipe

For 6-7 desserts

Strawberry mousse
120g mixed strawberries
20g sugar
3g gelatine
100g single cream 30% fat min

Place the gelatine in a bowl of cold water. In a saucepan, heat the mixed strawberries with the powdered sugar for a few minutes over a low heat. Turn off the heat and add the wrung-out gelatine. Leave to cool. Whip the chilled 30% minimum fat cream with an electric mixer. Pour in the previous mixture when it is around 30°C and stir gently. Pour into the silikomart heart mould and place in the freezer for at least 4 hours.

Sweet pastry
130g flour
45g caster sugar
10g almond powder
1 pinch of salt
70g butter
1 egg yolk

Mix all the ingredients together, line and chill. Roll out the pastry thinly between 2 sheets of greaseproof paper. Using the heart cutter supplied with the silikomart mould, cut out the hearts. Place in the freezer while you preheat your oven. Bake on a micro perforated baking mat covered with a second mat at 170° for approximately 12 minutes. Leave to cool.

Take the strawberry mousse out of the freezer, remove from the mould and immediately apply the fuchsia velvet spray (bought from www.deco-relief.fr).

Immediately place the strawberry mousse hearts on the sweet pastry biscuits.

Mascarpone whipped cream
100g single cream 30% fat
10g caster sugar
50g mascarpone

Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Line a piping bag fitted with a plain tip and poach over the hearts.

I then tempered the white chocolate and poured it onto a sheet of chocolate transfer paper (found on the Meilleurduchef.com website). Let it harden a little, then using the cutter supplied with the silicone mould, I cut out the chocolate. Place each chocolate heart on the mascarpone whipped cream.