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Strawberry puffed rice tartlet

Strawberry puffed rice tartlet

– puffed rice,
– mascarpone whipped cream,
– strawberries and mint leaves.

Materials used

– Entremet ring

– Fluted pastry tip

– Pastry bag

Ingredients

Puffed rice
✔35g puffed rice
✔50g white chocolate

Mascarpone whipped cream
✔100g liquid cream 30% fat
✔50g mascarpone

+ Strawberries and mint leaves

The recipe

A quick and easy recipe ….

For 5 tarts

Puffed rice
✔35g puffed rice
✔50g white chocolate

Pour 50g white chocolate into a bowl. Melt in the microwave. Then add the 35g puffed rice and mix well. Pack the puffed rice into a circle with the back of a spoon. Carefully remove the circle, then proceed with the remaining tartlets. Place in a cool place to allow the chocolate to harden slightly.

Mascarpone whipped cream
✔100g liquid cream 30% fat
✔50g mascarpone

Whip the cold cream and mascarpone with an electric mixer. Gradually add powdered sugar. Line a piping bag fitted with a hollow tip and poach on the puffed rice in the middle.

Arrange halved strawberries around the whipped cream. I decorated with mint leaves.

Two-tone pistachio chocolatine

Two-tone pistachio chocolatine

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

– Rectangular silikomart mold

Ingredients

Distemper
✔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

Green distemper
✔90 g pre-made dough
✔Green coloring

Pistachio praline
✔150g pistachios
✔75g caster sugar

Syrup
✔30g water
✔30g sugar

The recipe

For 5 two-tone pistachio chocolatines

Pistachio Praline
✔150g pistachios
✔75g caster sugar

Pour the pistachios onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make 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.

I filled the silikomart tartelette rectangle mould with pistachio praline and placed it in the freezer. You’ll have some pistachio praline left over for another recipe. You can store it in a closed jar. When the praline had set, I cut the praline rectangles in half, then trimmed the length a little so that my sticks were the same length as the chocolate sticks.

Distemper
✔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

Combine the flour, salt, sugar, yeast, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the green tempera…

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

Green distemper
✔90 g pre-ground dough
✔colorant green

Mix, in the bowl of a food processor, the 90g of previously removed dough and the green colorant. Knead for 4-5 minutes to thoroughly incorporate the dye. Shape 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.

Then fold into a wallet. Cover with film and chill for at least 30 minutes.

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.

Make a second single turn and place in a cool place, filmed, for at least 30 minutes.

Shaping the breads

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

Roll out the dough into a 30cm x 30cm square. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).

Turn the dough over on the green side. The dough needs to be cold before cutting, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the green side using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.

Place 2 sticks of chocolate and 1 stick of pistachio praline on each rectangle of dough, then roll out the pains au chocolat loaves loosely.

Place on a baking sheet lined with silpain.

Leave to bake for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to the chocolatines as soon as they come out of the oven, using a brush.

Peanut vanilla cake

Peanut vanilla cake

– a peanut praline crunch,
– a peanut cookie,
– a peanut mousse,
– vanilla mousse,
– mirror icing.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

The recipe

The recipe ebook is on sale in my store.

Apple and kiwi pavlova

Apple and kiwi pavlova

– a meringue
– mascarpone whipped cream,
– pieces of apple, kiwi and mint leaves.

Equipment used

– Baking tray

– Baking paper

– Plain socket

– Fluted piping tip

– Pastry bag

Ingredients

Meringue
60g egg whites
120g sugar
10g cornflour
4g lemon juice

Mascarpone whipped cream
100g cold single cream
50g mascarpone
10g caster sugar

Fruit
1 apple
2 kiwis
Mint leaves

+White chocolate, green colouring

The recipe

For 4 to 5 pavlovas

Meringue
60g egg whites
120g sugar
10g cornflour
4g lemon juice

Place the egg whites, caster 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 on a baking tray lined with baking paper.

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

Leave to cool, then use a rasp to file the tips a little so that the meringue is stable when turned out.

Melt some white chocolate with green colouring and dip 5mm to 1cm of the meringue into it.

Mascarpone whipped cream
100g cold single cream
50g mascarpone
10g caster sugar

Whip the cold cream with the mascarpone using an electric mixer. Gradually add the caster sugar. Fill two piping bags, one fitted with a plain tip and the other with a fluted tip, with the whipped cream.

Assembly

Turn the cold meringue over at the ends. Poach the whipped cream, alternating the piping bags.

Add cubes of kiwi fruit, apple sticks covered with lemon juice to prevent darkening, and fresh mint leaves and chill until ready to eat.

Strawberry tartlet

Strawberry tartlet made with

– sweet pastry,
– strawberry compote,
– mascarpone whipped cream,
– strawberries and mint leaves.

Materials used

– Micro-perforated silicone baking mat X2

– Téfal baking tray

Ingredients

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

Strawberry compote
✔150g strawberry slices
✔25g caster sugar
✔2g pectin nh

Mascarpone whipped cream
✔140g single cream
✔70g mascarpone
✔15g caster sugar

✔Strawberries
✔Mint leaves

The recipe

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

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for at least 30 minutes. Cut the pastry into different rectangles to fit the width (5cmX4cm) and length (3cmX9cm) of the crate and into very small triangles. Place in the oven at 165/170°C for around ten minutes. Leave to cool completely.

Melt a little white chocolate and use it to assemble the crates. Place in a cool place to allow the chocolate to harden.

Strawberry compote
✔150g strawberry halves
✔25g caster sugar
✔2g NH pectin

In a small bowl, mix the caster sugar with the NH pectin. In a saucepan, heat the finely diced strawberries with the caster sugar for a few minutes (around 5 minutes). Add the sugar and pectin mixture and cook for 2 minutes, stirring regularly. Set aside to cool slightly. Garnish the tart shells with the compote.

Mascarpone whipped cream
✔140g single cream
✔70g mascarpone
✔15g caster sugar

Whip the chilled cream and mascarpone with an electric mixer. Gradually add the caster sugar. Using a piping bag fitted with a plain tip, pipe the whipped cream onto the strawberry compote.

Garnish with chopped strawberries and mint leaves. Chill until ready to eat.

Apple and Kiwi Entremet

Apple and Kiwi Entremet

– a lemon cookie,
– an apple mousse,
– white velvet spray,
– kiwi jelly.

Equipment used

– Baking sheet

– White velvet spray

– Silikomart mini dot X6 mould

– Silikomart half sphere mould 15 cavities

Ingredients

Lemon cookie
✔25g butter
✔lemon zest
✔20g caster sugar
✔25 d’ oeuf
✔25g flour
✔1 half teaspoon yeast

Apple mousse
✔160g apple
✔10g lemon juice
✔25g caster sugar
✔25g water
✔3g gelatin

Kiwi jelly
✔1 2g gelatin leaf
✔80g kiwi fruit

Neutral topping
✔1 sheet gelatin 2g
✔25 g water
✔30 g fine caster sugar
✔8 g glucose syrup

+ White velvet spray

The recipe

For 4 desserts

Lemon biscuit
✔25g butter
✔lemon zest
✔20g caster sugar
✔25 d’ oeuf
✔25g flour
✔1 half teaspoon yeast

In a saucepan, melt the butter with the lemon zest. In a bowl, mix the sugar and egg. Add the flour. Mix again. Pour in the butter. Mix well. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to even out the height. Bake at 170°C for around ten minutes, until lightly colored. Leave to cool, then cut out the cookie using a cookie cutter. Set aside.

Apple mousse
✔160g apples
✔10g lemon juice
✔25g caster sugar
✔25g water
✔3g gelatine
✔100g liquid cream

Place gelatine leaves in a large bowl of cold water. Cut apples into small pieces. Pour into a saucepan with the water, caster sugar and lemon juice. Cook over low heat until the apples are fully cooked. Add the gelatine. Blend until smooth. Set aside.

In a bowl, whip the cold cream with an electric mixer. Add the previous mixture when it falls below 40°C.

Assembly

Fill the silikomart mini dot mould with apple mousse and finish with the lemon cookie. Place in the freezer overnight.

Kiwi jelly
✔1 2g gelatin leaf
✔80g kiwi fruit

Place the gelatin sheet in a bowl of cold water. Blend the kiwi and pour into a small saucepan. Bring to the boil, then remove from the heat and add the wrung-out gelatine. Fill the silikomart mold with half spheres. Leave to cool before placing in the freezer for at least 3 hours.

Neutral topping
✔1 2g gelatin sheet
✔25 g water
✔30 g fine caster sugar
✔8 g glucose syrup

Place the gelatin sheet in a large bowl of cold water.
In a saucepan, heat the sugar, water and glucose. Remove from heat and add the gelatin. Mix well. Wait for the mixture to cool slightly before applying to the kiwi jelly half-spheres.

Unmould the apple cakes and immediately apply the white velvet spray. Place the dome of kiwi jelly on top in the middle. I decorated with a small leaf of mint and edible gold.

Lemon and strawberry Entremet

Lemon and strawberry Entremet

– a lemon cookie,
– a strawberry compote insert,
– lemon mousse,
– yellow velvet spray,
– white chocolate decoration.blanc.

Material used

– Silikomart Essenziale 80 mould

– Silikomart small oven mould 15 cavities

– Baking thermometer

– Baking tray

Ingredients

Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch salt

Strawberry compote
✔75g diced strawberries
✔15g caster sugar
✔1g NH pectin

Lemon mousse
✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatin
✔15g butter
✔80g liquid cream

Yellow velvet spray

The recipe

For 3 desserts

Strawberry compote
✔75g diced strawberries
✔15g caster sugar
✔1g pectin NH

In a small bowl, mix the powdered sugar with the pectin NH. In a saucepan, heat the diced strawberries with the powdered sugar for 5 minutes. Add the sugar and pectin mixture and cook for 2 minutes, stirring regularly. Set aside to cool slightly. Fill the silikomart petits fours insert mould and place in the freezer for 4 hours.

Lemon cookie
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch salt

In a bowl, pour flour, pinch of salt, yeast and mix. In another bowl, place the kneaded butter and work it with the powdered sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of a lemon, washed beforehand. Mix well. Add remaining flour mixture. Mix again.

Pour into a mold or onto a sheet of baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out with a cookie cutter.

Lemon mousse
✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatin
✔15g butter
✔80g liquid cream

In a bowl of cold water, place the gelatin leaf. In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter. Use a mixer to blend well. Set aside to cool. Whip the cold cream with an electric mixer and gently fold in around 90g of lemon curd. Store the remaining lemon curd in a piping bag in a cool place.

Assembly

Fill Essenziale 80 silikomart mould with lemon mousse. Add the frozen strawberry compote insert. Top with a little lemon mousse, then finish with the lemon cookie. Place in the freezer overnight.

The next day, unmold the frozen entremets and immediately apply the yellow velvet spray.

I made white chocolate flowers. I poached the reserved curd in the middle.

Strawberry pistachio cube

Strawberry pistachio cube

– a pistachio crisp,
– a strawberry mousse,
– pistachio praline,
– pink, fuchsia and white velvet sprays.

Material used

– Silikomart Cubes X15 mould

– Ancel 210 bloom gelatine

– Baking thermometer

– Tefal baking tray

– Velvet sprays in pink, fuchsia and white

Ingredients

Pistachio praline
150g pistachios
75g caster sugar

Pistachio crisp
40g white chocolate
50g pistachio praline
30g Crêpes dentelles

Strawberry mousse
190g strawberries
20g sugar
150g liquid cream
3g gelatin

+ Velvet sprays

The recipe

For a dozen cubes

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.

Pistachio crisp
40g white chocolate
50g pistachio praline
30g Crêpes dentelles

Melt the white chocolate in the microwave, add the pistachio praline and crumbled crêpes dentelles. Mix and spread between two sheets of baking paper. Place in the freezer for a few minutes to harden, then cut into small squares. Return to the freezer until ready to assemble.

Strawberry mousse
190g strawberries
20g powdered sugar
150g liquid cream
3g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée (filtered to remove seeds) and powdered sugar, then remove from the heat and add the wrung-out gelatine. Leave to cool to below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the silikomart cube mould with strawberry mousse to halfway up the sides. Using a piping bag filled with a little pistachio praline, poach it in the middle of the strawberry mousse. Top with strawberry mousse and finish with the pistachio crunch. Place in the freezer overnight or for at least 6 hours.

The next day, unmold the frozen entremets and immediately apply the white, pink and fuchsia velvet sprays.

Cruffins

Cruffins composed of

– croissant dough
– spreadable dough

Equipment used

– Tefal baking tray

– Cutter

– Aluminium trays

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 PDO Poitou Charentes butter

+
✔125 g Lescure or PDO tourage butter

Spreading paste

The cruffin, a pastry born in the United States, is a hybrid of a croissant and a muffin. The cruffin dough is baked in a muffin tin, which is then filled with a spread.

The recipe

Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand.

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

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

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

On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.

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

Shaping the cruffins

The next day, roll out the pastry into a large rectangle, cover with clingfilm and chill again for at least 45 minutes. Then cut into strips measuring 15 cm by 3 cm. 2 strips are needed for each cruffin.

Overlap the two strips, staggering them by about 1 cm. Press a little to weld the end, then roll up about 3/4 of the way. Rotate by 90°C and apply the two remaining ends to the top.

Turn over and place in a buttered tray or muffin tin.

Leave to rise for 2 hours at room temperature. Press your thumb into the centre to create a small hole.

Bake at 170°C for 15 to 20 minutes.

Unmould and roll each cruffin in caster sugar. Using a piping bag, top with the spread.

Strawberry shortbread tartlet

Strawberry shortbread tartlet with

– Breton shortbread
– mascarpone whipped cream
– strawberries

Equipment used

– Tefal baking tray

– Tartelette ring

– Rolling pin

– Pastry bag

– Plain pastry bag

Ingredients

Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt

Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar

Strawberries and mint leaves

The recipe

For 3 tarts

Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, make a ball then roll out with a rolling pin between two sheets of baking paper to a thickness of around 0.5 to 0.8cm. Cut out the pastry using your tart circle.

Place your circles on a baking tray covered with a sheet of baking paper. I placed a micro perforated strip on the inside for a nicer finish.

Place your shortbread pastry.

Bake at 160°C for 25 minutes. Remove from the oven and leave to cool to harden.

Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar

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 onto the tarts.

Top with halved fresh strawberries and garnish with mint leaves.