English - Les délices 31

Pear tartlet

Pear tartlet made with

– sweet pastry,
– pear mousse
– white chocolate ganache,
– pear in syrup,
– neutral glaze.

Equipment used

– Tefal hob

– Micro-perforated baking mat X2

– 9-cavity oval silikomart mould

– Rolling pin

– Drop cutter

– Pastry bag

Ingredients

Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine

White chocolate ganache
✔30g white chocolate
✔60g 30% minimum fat liquid cream

Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk

Assembly
✔pears in syrup

Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose

The recipe

For 6 small tarts

Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔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. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée. Fill 6 cavities in the oval silikomart mould and place in the freezer for at least 4 hours. Cut out the pear mousses using the drop cutter. Keep in the freezer until ready to assemble.

White chocolate ganache
✔30g white chocolate
✔60g liquid cream 30% fat min.

Heat 30g of liquid cream in a saucepan. Pour off the heat, in three batches, over the previously melted white chocolate. Then pour in the remaining cold cream. Stir, filter and chill for at least 4 hours.

Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk

Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, cut out using the drop cutter, place on a baking tray covered with a micro-perforated baking mat then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake between 2 baking mats. Leave to cool and set aside for assembly.

Assembly
✔pears in syrup

Using the drop cutter, the same one used to cut the pear mousse, cut out pears in syrup. I cut and preserved my pears in the syrup juice the day before and used the remaining pear to make my pear mousse.

Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose
✔liquid vanilla

Place the gelatine leaves in a large bowl of cold water. In a saucepan, bring the water, sugar, vanilla and glucose to the boil. Remove from the heat and add the drained gelatine. Mix well. Leave to cool slightly before pouring over your pears in syrup.

Assembly

Place a pear mousse on each biscuit.

Take the white chocolate ganache and use an electric mixer to whip it up. Line a piping bag fitted with a small plain tip. Poach the ganache over the pear mousse. Place the syrup-covered pear on top.

I decorated them with a little edible gold leaf. Chill for 2 hours before serving.

Strawberry vanilla entremet

Strawberry vanilla entremet

– a strawberry mousse,
– a sponge cake,
– a strawberry compote,
– a strawberry mousse,
– a white velvet spray,
– strawberries.

Matériel utilisé

– Moule Pavoni Nuage
– Plaque de cuisson

– Papier cuisson

– Spray velours blanc

Ingredients

Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine

Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

Strawberry compote
✔255g strawberry hearts
✔50g sugar
✔4g pectin nh

Strawberry mousse
✔200g strawberries
✔4g gelatine
✔160g single cream

Assembly

✔White velvet spray
✔Strawberries

The recipe

Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out, for 30 minutes, covered. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Remember to remove the vanilla pod. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.

Poach the vanilla mousse all around, filling all the cavities. Add a little vanilla mousse to the bottom of the mould. Place in the freezer.

Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

In a bowl, whisk together the eggs and sugar, place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Bake in an oven preheated to 210°C, then immediately lower the temperature to 100°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet that was used during baking.

Cut out two circles smaller than the size of your tin and set aside for assembly.

Brush the two sponge biscuits with the syrup. Pour 30g water and 30g caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a little alcohol.

Strawberry compote
✔255g strawberry halves
✔50g sugar
✔4g pectin nh

Heat the diced strawberries in a saucepan for a few minutes. Then add the mixture of caster sugar and NH pectin. Cook for 2 minutes. Leave to cool slightly before covering the 2 sponge cake biscuits with the compote. Place in the freezer.

Strawberry mousse
✔200g strawberries
✔25g caster sugar
✔4g gelatine
✔160g single cream

Place the gelatine leaves in a bowl of cold water for at least 10 minutes. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster sugar for around 5 minutes. Remove from the heat and add the drained gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.

Assembly

Pour over half the strawberry mousse. Add the first sponge cake, compote side down. Pour over the remaining strawberry mousse and finish with the second sponge cake, compote side down. Place in the freezer overnight.

The next day, remove the cake from the mould and immediately apply the white velvet spray.

Garnish the top with strawberries. Place in the fridge for at least 6 to 8 hours to defrost.

Raspberry Pistachio Entremet

Raspberry Pistachio Entremet

– a raspberry mousse,
– a pistachio biscuit
– a raspberry compote,
– a pistachio crunch,
– a pink velvet spray.

Material used

– Silikomart Truffles eclairs mould

– Micro-perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

– Bamix mixer

Ingredients

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

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

Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin

Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine

+Pink velvet spray

The recipe

For 3 desserts

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the sugar. Add the pistachio powder (I mixed 35g of unsalted pistachios), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 10 to 12 minutes at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out the biscuit using the cookie cutter supplied with the silikomart mould.

Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin

Place the raspberries in a saucepan and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature. Cover the pistachio biscuits with the compote and place in the freezer until ready to assemble.

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

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper and freeze for a few minutes. Cut out rectangles to fit your mould. Place in the freezer.

Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine

Place the gelatine in cold water until softened. Heat the raspberry puree (blend raspberries and strain to remove seeds), caster sugar until boiling and add the wrung out and softened gelatine off the heat. Mix well and set aside.

Pour the cold cream into a bowl and whip with an electric mixer. Incorporate the cold whipping cream into the previous mixture when it has cooled (below 30°C).

Assembly

Pour the raspberry mousse halfway up the sides of the silikomart mould. Place the pistachio biscuit with the compote facing inwards. Finish with the pistachio crisp. Place in the freezer overnight.

Remove the desserts from the freezer, unmould them and immediately apply the pink velvet spray.

Pecan popcorn entremet

Pecan popcorn entremet made with

– a vanilla and popcorn biscuit,
– caramel
– chopped pecans,
– popcorn mousse,
– white velvet spray.

Materials used

– Silikomart Bollicine mould
– Micro-perforated silicone baking mat
– White velvet spray

Ingredients

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

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream

Popcorn mousse
✔150g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3.5g gelatine
✔100g full cream 30% fat min.

Mounting

White velvet spray
Caramelised popcorn
Caramelised pecans

The recipe

For 5 desserts

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

In a bowl mix the powders together: flour, caster sugar, popcorn powder (mix popcorn finely), a little vanilla powder.

Add 1 egg, the cream and the melted butter. Mix well. Beat the egg whites with an electric mixer. Take a small portion of the whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.

Pour the mixture onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.

Bake in a 170°C oven for approximately 12 to 15 minutes.

Leave to cool, then cut out your biscuit using a circular biscuit cutter slightly smaller in diameter than your tin.

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream

Heat the sugar in a saucepan. When it turns golden, gradually add the butter. Mix well. Finally add the hot cream. Cook over a low heat for around 6 minutes for the caramel to thicken. Strain and chill. Fill a piping bag with the caramel.

Popcorn mousse
✔150g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3.5g gelatine
✔100g full cream 30% fat min.

Infuse popcorns (about 20g) in previously heated liquid cream.

Place the gelatine leaves in a bowl of cold water. In a bowl, add two egg yolks with the caster sugar and mix. Return the filtered, infused cream to the heat (squeeze out as much cream as possible from the popcorns) and pour gradually into the bowl. Stir and return everything to the pan. Cook, stirring constantly, but do not exceed 82-83°C. Remove the gelatine from the heat, stir and set aside to cool slightly. Meanwhile, using an electric mixer, whip the 100g of very cold liquid cream. Incorporate the previous mixture (when the temperature is below 35°C) and stir gently with a spatula.

Assembly

Fill the silikomart mould halfway with popcorn mousse. Add caramel and chopped pecans. Top with popcorn mousse and finish with the biscuit. Place in the freezer overnight.

The next day, unmould the desserts and immediately apply the white velvet spray. Poach a little caramel and decorate with caramelised popcorn and a pecan.

Wisteria eclair

Wisteria eclair made with

– choux pastry,
– glycine pastry cream,
– white fondant,
– wisteria flowers.

Material used

– micro-perforated baking mat

– fluted tip

– piping bag

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 cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
✔1 bunch of wisteria

Assembly
✔ White pastry fondant
✔Fresh wisteria flowers

The recipe

For about 6 éclairs

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35g butter
✔Vanilla, liquid or powdered
✔1 capful rum
✔1 bunch of wisteria

Heat the milk, turn off the heat, add the wisteria flowers and leave to infuse, covered, for around 20 to 30 minutes. Strain the milk, pressing the flowers well.

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 saucepan. Stir until thickened. Optional: add a small capful of rum. Set aside in a bowl, strain 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.

Then gradually add the beaten eggs, mixing well between each egg.

Poach the éclairs on a baking tray lined with a micro perforated baking mat using a fluted tip and sprinkle with icing sugar. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool on a wire rack.

Assembly

Remove the pastry cream from the fridge. Loosen it a little with a spatula, then use a piping bag fitted with a piping tip to pipe two small holes under each éclair and top with the cream. Heat the white fondant (35°C) in a bain marie and drizzle over the éclairs, immediately placing the flowers on top before the fondant sets. Set aside in a cool place.

Red fruit pavlova

Red fruit pavlova with

– a meringue
– mascarpone whipped cream,
– and red fruits.

Equipment used

– Baking tray

– Baking paper

– Plain pastry bag

– Pastry bag

Ingredients

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

Mascarpone whipped cream
200g cold single cream
100g mascarpone
30g caster sugar

+ Red fruit

The recipe

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

Place the egg whites, caster sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until you have a firm, smooth meringue. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking tray lined with baking paper.

Cuire la meringue dans un four préchauffé à 95°C, pendant 2 heures environ. Eteindre le four et laisser la meringue encore 30 minutes dans le four éteint.

Mascarpone whipped cream
200g cold single cream
100g mascarpone
30g caster sugar

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

Assembly

Turn over the cold meringue. Poach the whipped cream.

Top with red fruit and chill until ready to eat.

Vanilla and chocolate cake

Vanilla and chocolate cake with

– a praline crisp,
– a hazelnut biscuit
– a dark chocolate mousse
– a vanilla mousse
– and a chocolate mirror icing.

Materials used

– 16cm pastry frame

– Ancel 210 bloom gelatine

– Baking tray

– Baking paper

– Hand blender without bell

Ingredients

Praline crisp
✔80g praline
✔60g milk chocolate
✔60g crêpes dentelles

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

Dark Chocolate Mousse
✔4g gelatine
✔2 egg yolks
✔30 g caster sugar
✔120 ml milk
✔140 g dark chocolate
✔240 g cream

Vanilla mousse
✔140g liquid cream
✔140g white chocolate
✔240g liquid cream
✔Vanilla powder or vanilla pod
✔4g gelatine

Mirror glaze
✔60g liquid cream
✔90g milk chocolate
✔90g caster sugar
✔90g glucose
✔50g water
✔8g gelatine

The recipe

Praline crisp
✔80g praline
✔60g milk chocolate
✔60g crêpes dentelles

Melt 60g of the milk chocolate in the microwave. Add the hazelnut praline and crumbled crêpes dentelles. Mix well. Roll out between two sheets of baking paper. Place in the freezer

minutes in the freezer, then cut out using a pastry cutter. Place the crisp at the bottom of the frame.

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

Make a hazelnut butter. In a pan, melt the butter until it takes on a nice

a nice colour and a nutty smell. of hazelnuts. Set aside. In a bowl, mix the powders together: 55g hazelnut powder, 65g caster sugar and 14g flour. Add the egg and melted butter and mix well.

Beat the egg whites with an electric mixer. Take a small portion of the egg whites and mix with the powders to loosen the mixture.

Add the remaining egg whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Smooth with an angled spatula to ensure an even layer. Bake in a 170°C oven for 14-15 minutes. The time may vary depending on the oven. The biscuit should be a lovely golden colour. Leave to cool, then cut out using a pastry cutter.

Place the hazelnut biscuit in your frame on top of the praline crisp.

Dark Chocolate Mousse
✔4g gelatine
✔2 egg yolks
✔30 g caster sugar
✔120 ml milk
✔140 g dark chocolate
✔240 g cream

Place the 2 gelatine leaves (4g) in a large bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring constantly. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and stir in the gelatine.

Pour the hot custard over the chocolate, stirring with a whisk until melted. Set aside.

Whip the cold cream in a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. each time. Pour over the hazelnut biscuit and place in the freezer.

Vanilla mousse
✔140g liquid cream
✔140g white chocolate
✔240g liquid cream
✔Vanilla powder or vanilla pod
✔4g gelatine

Place the 2 sheets of gelatine (4g) in a bowl of cold water. In a small saucepan, heat the 140g of liquid cream with the vanilla pod, previously split in half and scraped out with the tip of a knife. Turn off the heat, cover the pan and leave the vanilla to infuse for at least 15 minutes.

Pour the 140g of white chocolate into a bowl and heat in the microwave. Return the previous mixture to the heat and, off the heat, add the gelatine (having first removed the vanilla pod). removed the vanilla pod). Pour over the melted white chocolate. Mix well and set aside.

In another bowl, whip the 240g of cold cream with an electric mixer. Pour over the previous mixture (when the temperature is below 35°C) and stir gently with a spatula. Pour the vanilla mousse over the chocolate mousse, leaving 3-4 mm for the mirror icing, then place in the freezer overnight or for at least 6 hours.

Mirror glaze
✔60g liquid cream
✔90g milk chocolate
✔90g caster sugar
✔90g glucose
✔50g water
✔8g gelatine

Place the gelatine leaves in a large bowl of cold water. In a fairly tall container, add 90g milk chocolate and melt in the microwave.

In a saucepan, heat 90g caster sugar, 50g water and 90g glucose to a rolling boil. Remove from the heat and add the gelatine, wrung out and softened. Finally, add the 60g of liquid cream (30% fat). Use a hand blender without a bell jar to blend the mixture thoroughly. Make sure you tilt the bowl when you put the mixer in to incorporate as little air as possible. Also run your mixer at low speed to limit the formation of bubbles.
Remove the cake from the freezer. Immediately cover the surface with the icing cooled to 34/35°C.

Carefully remove the frame and leave in the fridge until completely defrosted. I decorated the bows with white and milk chocolate.

Honey entremet

Honey Entremet made with

– a Savoy biscuit,
– a creamy honey insert
– a honey mousse,
– yellow velvet spray,
– and a dark chocolate decoration.

Material used

– MontBlanc 105 Silikomart mould

– Silikomart small oven mould 15 cavities

– Baking tray

– Ancel 210 Bloom gelatine (gold quality)

– Yellow velvet spray

Ingredients

Honey cream
✔1 egg yolk
✔6g caster sugar
✔30g honey
✔50g single cream 30-35% fat content
✔1g gelatine

Savoy biscuit
✔2 eggs
✔45g sugar
✔40 g flour
✔16 g cornflour
✔Some slivered almonds

Honey mousse
✔40g single cream
✔2g gelatine
✔55g white chocolate
✔110g single cream (30% minimum fat)
✔35g honey

+Yellow velvet spray

The recipe

For 4 entremets

Honey cream
✔1 egg yolk
✔6g caster sugar
✔30g honey
✔50g single cream 30-35% fat content
✔1g gelatine

Hydrate the gelatine in cold water until soft. In a bowl, mix the egg yolk, honey and sugar. Heat the cream in a saucepan. Pour over the yolk-sugar mixture and stir with a whisk.

Return the mixture to the same saucepan and cook until it reaches a temperature of 82ºC. Transfer the cream to a clean bowl and add the gelatine. Mix well and leave to cool. Fill 4 cavities in the Silikomart petits fours insert mould and place in the freezer for at least 3-4 hours.

Savoy biscuit
✔2 eggs
✔45 g sugar
✔40 g flour
✔16 g cornflour
✔Some slivered almonds

Separate the yolks and whites in two mixing bowls. Whisk the yolks and sugar for 5 minutes until the mixture turns white. Sift in the flour and cornflour. Beat the egg whites with an electric mixer. Fold a small amount of the egg whites into the yolks to loosen the mixture, then fold in the remaining egg whites, mixing gently with a spatula. Spread the pastry onto a baking tray lined with baking paper. Smooth with an angled spatula. Sprinkle with a few flaked almonds. Place in the oven at 180°C until the biscuit starts to colour. Leave to cool, then cut out with a cookie cutter to fit the diameter of your tin.

Honey mousse
✔40g single cream
✔2g gelatine
✔55g white chocolate
✔110g single cream (30% minimum fat)
✔35g honey

Hydrate the gelatine leaf in cold water until it softens. In a saucepan, bring the 40g cream to the boil. Turn off the heat, add the gelatine and stir to dissolve. Pour the hot cream over the melted chocolate and mix well. Add the honey, stir and set aside.
Using an electric mixer, whip the cold cream. Gently add it to the previous mixture when it is around 30°C. Assemble quickly.

Assembly

Pour the honey mousse halfway up the sides of your Silikomart mould. Add the insert. Top up with a little honey mousse and finish with the Savoy biscuit. Place in the freezer overnight.

The next day, unmould the desserts and immediately apply the yellow velvet spray. Chill for at least 4 hours while defrosting.

I made the decorations in dark chocolate.

Red fruit croissant tartlet

Red fruit croissant tartlet made with

– croissant pastry
– mascarpone whipped cream
– red fruits

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

– Aluminium trays

– Rolling pin

Ingredients

Crescent dough

✔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 Poitou Charentes butter

✔125 g tourage butter

The syrup
✔30g water
✔30g sugar

Assembly
✔150g liquid cream (30% fat)
✔75g mascarpone cheese
✔25g caster sugar
Red fruit

The recipe

For 4 tarts

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 to form a ball.

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. Be careful, 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, for at least 1 hour.

Make another simple turn and chill the pastry for at least 1 hour.

Shaping the tartlets

Roll out the pastry into a narrow rectangle, not too thin, and cut 4 strips from it (the length of the strips will depend on the mould used).

Roll out the remaining pastry more thinly and cut out 4 circles the same diameter as your moulds for the base of your tartlets. Place each circle in the moulds. Lightly moisten the pastry with a brush over a width of about 1cm, then place the previously cut strip on top. Trim the excess pastry if necessary.

Leave to rise for about 1h30 hours. I put a little weight in the middle to prevent it from puffing up too much. Bake at 180°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

When removed from the oven, remove the weight from the middle, place on a wire rack and immediately brush on the syrup. Leave to cool completely.

Assembly
✔150g single cream (30% fat)
✔75g mascarpone cheese
✔25g caster sugar

Make a mascarpone chantilly. Pour 150g of very cold 30% fat liquid cream (not low-fat) into a bowl with the 75g of mascarpone. Whip the cream with an electric mixer and gradually add the caster sugar. Fill a piping bag with the whipped cream and poach it in each tartlet. Place the red fruit on top.

I decorated with a few flowers from the garden.

Orange and Grand Marnier souffles

Equipment used

– Soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Soufflés
75g egg yolks
60g caster sugar
2 orange zests
30g Grand Marnier
140g egg whites
+
caster sugar
Butter

The recipe

For 3 to 4 soufflés (depending on the size of your moulds)

Soufflés
75g egg yolks
60g caster sugar
2 orange zests
30g Grand Marnier
140g egg whites
+
caster sugar
Butter

In a bowl, add the egg yolks, the zest of 2 oranges (washed beforehand) and the Grand Marnier. Mix well and chill.

Butter the soufflé moulds generously from bottom to top, trying to leave a collar of butter at the top to make it easier for the soufflé to rise. Pour in a little caster sugar and tilt the mould 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 caster 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 the oven to 210°C.

Pour the mixture into each soufflé mould (preferably use moulds with straight sides). Tap the mould a little on the table to remove any air.

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

Cook for around 10 to 11 minutes. The time may vary depending on the oven and the size of your moulds. Be careful not to open the oven during baking.

Sprinkle with icing sugar and serve immediately!