English - Les délices 31

Hazelnut pear cake

Hazelnut pear cake with

– a hazelnut biscuit
– a hazelnut praline crisp,
– a pear mousse
– a rocher icing.

Material used

– Pavoni Slake mould

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

Ingredients

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Hazelnut biscuit
✔35g icing sugar
✔1 egg
✔35g hazelnut powder
✔10g butter
✔7 g flour
✔1 egg white

Chocolate and hazelnut praline crisp
✔40g hazelnut praline
✔30g milk chocolate
✔30g crêpes dentelles

Pear mousse (the day before)
✔115g mixed pears
✔10g caster sugar
✔100g single cream
✔3g gelatine

Rock icing
✔150g chocolate
✔20g neutral oil
✔30g chopped almonds

The recipe

Serves 6

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Pour the hazelnuts 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 hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until the praline is obtained.

Hazelnut biscuit
✔35g icing sugar
✔1 egg
✔35g hazelnut powder
✔10 g butter
✔7 g flour
✔1 egg white

Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the 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 biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for approximately 10 minutes at 170°C. Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting it out using the cookie cutter supplied with the tin.

Chocolate and hazelnut praline crisp
✔40g hazelnut praline
✔30g milk chocolate
✔30g crêpes dentelles

Melt the milk chocolate. Add the crumbled crêpes dentelles and praline. Mix gently. Spread over the hazelnut biscuit and place in the freezer.

Pear mousse
✔115g mixed pears
✔10g caster sugar
✔100g liquid cream
✔3g gelatine

Soften the gelatine leaves 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.

Assembly

Fill the Pavoni Slake mould with the pear mousse, then finish with the hazelnut biscuit covered in the crumble, with the crumble facing inwards. Place in the freezer overnight.

Rock icing
✔150g chocolate
✔20g neutral oil
✔30g chopped almonds

In a narrow container that can hold the entremet, pour melted milk chocolate with a little neutral oil and chopped almonds. Mix well. Remove the desserts from the freezer. Push a wooden skewer over the top and dip the entremets into the rock icing, which has been cooled to <40°C. Scrape the edges of the cakes to remove any excess and place them on a plate.

Moka coffee cake

Moka coffee cake

– sponge cake,
– coffee syrup
– coffee buttercream
– coffee ganache.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Cooking thermometer

– Reusable or disposable piping bag

– Fluted tip

Ingredients

Génoise
✔4 eggs
✔120g sugar
✔120g flour (T45)
✔1 sachet vanilla sugar

For the syrup
✔100ml water
✔65ml strong coffee
✔12ml coffee extract
✔70g sugar
✔1 vanilla pod

Coffee buttercream
✔3 eggs
✔60 g sugar
✔200 g softened butter
✔25ml coffee extract

Coffee ganache
✔50g white chocolate
✔1g gelatine
✔Coffee extract
✔50g hot cream
✔200g cold cream
✔1g gelatine

The recipe

For 4 people

Génoise
✔4 eggs
✔120g sugar
✔120g flour (T45)
✔1 sachet vanilla sugar

Pour the eggs, sugar and sachet of vanilla sugar into the bowl of the food processor. Whizz for 10 minutes, then sift in the flour. Stir gently with a spatula and pour onto a baking tray lined with baking paper. Bake at 170°C until golden brown. Leave to cool, peel off the paper and cut the sponge into 3 squares.

For the syrup
✔100ml water
✔65ml strong coffee
✔12ml coffee extract
✔70g sugar
✔1 vanilla pod

Pour all the ingredients into a saucepan and heat, then set aside.

Coffee buttercream
✔3 eggs
✔60 g sugar
✔200 g softened butter
✔25ml coffee extract

In a double boiler, heat the eggs and sugar to 50°C, checking the temperature with a kitchen thermometer. Transfer to the bowl of a food processor and whizz until cool. Add the butter, then the coffee. If the cream is grainy or doesn’t look right, you can add a little more butter to make up for it.

Place your 1st sponge cake in the bottom of your frame. Brush it with syrup. Cover with a layer of buttercream (1/3 of the cream, i.e. about 130g). Repeat the operation for the other two biscuits. Chill for a few hours.

Coffee ganache
✔50g white chocolate
✔1g gelatine
✔Coffee extract
✔50g hot cream
✔200g cold cream
✔1g gelatine

Pour the 50g of liquid cream into a saucepan and heat. In a bowl, add the 50g of white chocolate and melt a little in the microwave. Pour over the hot cream, the gelatine (previously softened in a bowl of cold water) and the coffee extract (a few drops for me, depending on the desired intensity). Mix well. Chill for at least 4 hours.

Whip the ganache with an electric mixer. Fill a piping bag with the ganache and poach on the cake.

Optional: You can add pan-roasted chopped almonds all around the cake.

I decorated it with chocolate coffee beans.

Peanut Entremet

Peanut Entremet composed of

– peanut praline,
– vanilla mousse,
– peanut mousse,
– peanut cookie,
– peanut crunch,
– brown velvet spray.

Materials used

– Pavoni Ipnosi spiral silicone mould

– Silikomart Essenziale 80 mould

– Silikomart small oven mould 15 cavities

– Cooking thermometer

Ingredients

Peanut praline
✔50g sugar
✔100g peanuts

Peanut mousse
✔1 yolk
✔5g sugar
✔20g milk
✔1.5g gelatin
✔25g peanut praline
✔50g cold liquid cream

Peanut cookie
✔35g peanut powder
✔35g powdered sugar
✔10g butter
✔7g flour
✔1 egg
✔50g egg white

Crunchy praline peanuts
✔25g praline peanuts
✔30g white chocolate
✔30g crêpes dentelles

Vanilla mousse
✔60g cream
✔1 vanilla pod
✔60g white chocolate
✔120g cold liquid cream
✔2g gelatine

The recipe

For 5 desserts

Peanut praline
✔50g sugar
✔100g peanuts

Roast the peanuts on a baking sheet for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto greaseproof paper. When cool, break into pieces and place in the bowl of a blender. Add the peanuts and blend until praline-like. A good blender is essential. Fill the silikomart petits fours mould halfway up and place in the freezer for at least 4 hours.

Peanut mousse
✔1 yellow
✔5g sugar
✔20g milk
✔1.5g gelatin
✔25g peanut praline
✔50g cold liquid cream

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour over the milk and transfer to the saucepan. Heat while stirring, without exceeding 83°C. Remove from heat and add the gelatine and praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Pour into Pavoni Ipnosi silicone spiral mould. Freeze overnight. You’ll have some mousse left over after this step.

Peanut cookie
✔35g peanut powder
✔35g powdered sugar
✔10g butter
✔7g flour
✔1 egg
✔50g egg white

Melt the butter. In a bowl, mix the whole egg with the sugar. Add peanut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper or into a silicone mould. Bake for approx. 10 min at 170°C. Remove from the oven and leave to cool. Cut out with a cookie cutter.

Peanut praline crisp
✔25g praline peanuts
✔30g white chocolate
✔30g crêpes dentelles

Mix melted chocolate and peanut praline. Crumble crêpes dentelles. Mix together. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out with a cookie cutter the diameter of your cookie.

Vanilla mousse
✔60g cream
✔1 vanilla pod
✔60g white chocolate
✔120g cold liquid cream
✔2g gelatine

In a large bowl of cold water, place the gelatine leaves. In a saucepan, heat the cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened. Set aside. Whip the chilled cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.

Assembly

Half-fill the silikomart essenziale mould with vanilla mousse. Add the frozen praline insert. Top with a little mousse, then finish with the cookie and crunch. Place in the freezer overnight.

The next day, unmold the entremets and apply the brown velvet spray. Top with peanut mousse.

I made caramelized peanuts to decorate.

✔50g peanuts
✔42g caster sugar
✔1 sachet vanilla sugar
✔50g water

Chocolate babka

Chocolate Babka

– brioche dough
– Nutella spread

Equipment used

– Rolling pin

– Cake mould

– Pastry brush

Ingredients

Brioche dough
15g fresh yeast
3g salt
50g sugar
250g flour
150g milk
50g soft butter

225g spread (Nutella)

The recipe

Brioche dough
15g fresh yeast
3g salt
50g sugar
250g flour
150g milk
50g soft butter

Mix the salt, sugar, flour, yeast and milk in a food processor for a few minutes. Then add the butter, cut into pieces. When the butter is well integrated into the dough, place it in a bowl. Cover with cling film and chill for 1 hour.

Spread out on a floured work surface and shape into a large rectangle.

Spread the spread (for me it was Nutella) all over the surface.

Roll up to form a sausage. Place in the freezer for 30 minutes. Cut in half and braid the dough, with the cut side up.

Place in a cake tin, cover with a tea towel and leave to rise for 1h30 to 2h00 near a source of heat (radiator for example, or in a switched-off oven with a container of hot water).

Preheat oven to 170°C and bake for 35 to 40 minutes.

Remove from the oven, allow to cool slightly, then remove from the mold and place on a wire rack.

Brush with syrup (mixture of 30g sugar, 30g water brought to the boil).

Pecan and coffee entremet

Coffee Pecan Entremet with

– a pecan crisp,
– a pecan praline insert,
– a coffee mousse,
– a brown velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Ancel 210 Bloom gelatine (gold quality)

– Brown velvet spray

Ingredients

Pecan praline
✔100g pecans
✔50g caster sugar

Coffee mousse
✔70g cream
✔Coffee extract
✔70g white chocolate
✔100g cold liquid cream
✔2g gelatine

Pecan praline crisp
✔25g milk chocolate
✔20g crêpes dentelles
✔25g pecan praline

Brown velvet spray

The recipe

For 4 desserts

Pecan praline
✔100g pecans
✔50g caster sugar

Place the pecans 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 greaseproof paper and leave to cool. Place the pecans and chopped caramel in the bowl of a blender and blend until you have a praline.

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

Pecan praline crisp
✔25g milk chocolate
✔20g crêpes dentelles
✔25g pecan praline

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a pastry cutter. Place in the freezer.

Coffee mousse
✔70g cream
✔Coffee extract
✔70g white chocolate
✔100g cold liquid cream
✔2g gelatine

Place the gelatine leaf in a bowl of cold water. In a small saucepan, heat the 70g of liquid cream with a few drops of coffee extract (to be measured according to the desired intensity). Remove from the heat and add the gelatine and melted white chocolate. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when the temperature is around 30°C and stir gently.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with the coffee mousse, using a spoon to smooth the edges. Poach some pecan praline in the middle. Add a little more coffee mousse and finish with the pecan crisp. Place in the freezer for at least 6 hours or overnight.

The next day, remove the cakes from the moulds and immediately apply the brown velvet spray. Decorate with a chocolate coffee bean. Chill for at least 3 hours.

Strawberry tartlet

Strawberry tartlet

– sweet pastry,
– almond cream,
– strawberry compote,
– strawberry mousse,
– fuchsia velvet spray,
– strawberry jelly.

Materials used

– Micro-perforated silicone baking mat

– Silikomart mini dot silicone mold

– Micro-perforated strip

– Silikomart tart ring Klassik 70mm mould

– Fushia velvet spray

Ingredients

Strawberry mousse
✔60g strawberries
✔10g sugar
✔40g liquid cream
✔1.5g gelatin

Almond cream
✔20g almond powder
✔20g sugar
✔20g egg
✔20g softened butter

Sweet dough
✔35 g soft butter
✔65 g flour
✔22g powdered sugar
✔1 pinch salt
✔1 egg yolk

Strawberry compote
✔60g diced strawberries
✔10g caster sugar
✔1g NH pectin

✔Fushia velvet spray

Strawberry jelly
✔25g strawberries, mixed and strained
✔7g water
✔5g caster sugar
✔1g gelatin

The recipe

For 3 tarts

Strawberry mousse
✔60g strawberries
✔10g sugar
✔40g liquid cream
✔1.5g gelatin

In a bowl of cold water, soften the gelatin leaf. In a small saucepan, heat the blended strawberries and powdered sugar. Mix well. Remove from heat and add the wrung-out, softened gelatin. Mix and set aside.

Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart mini dot sphere mold. Freeze for 4 hours.

Sweet dough
✔35 g soft butter
✔65 g flour
✔22g powdered 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 at least 30 minutes. Line the circles. Bake at 165/170°C for 15-20 minutes. Leave to cool completely.

Creamy almonds
✔20g almond powder
✔20g sugar
✔20g egg
✔20g kneaded butter

Cream butter with sugar. Add almond powder and egg. Mix well. Remove from freezer and fill tartlets. Bake at 175°C for 20 minutes. Leave to cool completely.

Strawberry compote
✔60g diced strawberries
✔10g caster sugar
✔1g 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.

Remove the strawberry mousse from the freezer and immediately apply the velvet fuchsia spray, then place on the tartlets.

Optional: You can garnish the top with a little strawberry jelly.

Strawberry jelly
✔25g strawberries, mixed and strained
✔7g water
✔5g caster sugar
✔1g gelatin

I decorated with a small prunus flower, a raspberry and a small sheet of edible gold leaf.

Chestnut tartlet

Chestnut tartlet made with

– sweet pastry,
– chestnut cream
– whipped cream
– chestnut mousse,
– white velvet spray,
– chestnut ganache.

Materials used

– Micro-perforated silicone baking mat

– Silikomart half sphere silicone mould (15 cavities)

– Micro-perforated strip

– Silikomart tart ring Klassik 70mm mould

– Brown velvet spray

– XiaoShenLu silicone mould

Ingredients

Chestnut mousse
✔60g chestnut cream
✔15g liquid cream
✔1.5g gelatine
✔35g single cream

Mounted chestnut ganache
✔50g single cream
✔50g white chocolate
✔50g chestnut cream
✔100g single cream
✔1g gelatine

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

✔Spray white velvet

✔Chestnut cream

Chantilly cream
✔20 cl single cream
✔80 g mascarpone cheese
✔25 g caster sugar
✔1 capful of liquid vanilla

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

The recipe

For 5 tarts

Chestnut mousse
✔60g chestnut cream
✔15g single cream
✔1.5g gelatine
✔35g single cream

In a bowl of cold water, soften the gelatine sheet. In a small saucepan, heat the 15g single cream and the 60g chestnut cream. Mix well. Remove from the heat and add the gelatine, wrung out and softened. Mix and set aside.

Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart half sphere mould. Place in the freezer for 4 hours.

Brown mounted ganache
✔50g single cream
✔50g white chocolate
✔50g chestnut cream
✔100g single cream
✔1g gelatine

Heat the 50g of liquid cream in a saucepan. Pour over the melted white chocolate in batches. Mix well. Add the chestnut cream. Pour in the 100g cold cream. Mix, cover with clingfilm and chill for at least 4 hours.

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45g icing 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. Line the rings with the pastry. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Poach some chestnut cream at the bottom of each tartlet.

Chantilly cream
✔20 cl single cream
✔80 g mascarpone cheese
✔25 g caster sugar
✔1 capful of liquid vanilla

Whip the liquid cream with the mascarpone in a mixer. Add the caster sugar and vanilla. Top the tartlets with the whipped cream. Smooth out.

Whip the cold whipping cream with an electric mixer. Cover the tart shells with the whipped cream, smoothing with an angled spatula.

Remove the half-spheres of chestnut mousse from the freezer, turn them out of the mould and immediately apply the white velvet spray, then place them on the tartlets.

Using an electric mixer, whip up the chestnut ganache and poach it onto the tartlets using a fluted tip.

I decorated it with a little edible gold leaf and a decorative tile that I put on at the last minute. Chill until ready to eat.

Raspberry coconut cake

Raspberry coconut cake made with
– a coconut biscuit,
– a coconut mousse
– a raspberry compote,
– raspberry jelly,
– white velvet spray.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Coconut dacquoise
Coconut powder
Sugar
egg whites

Coconut mousse
Coconut cream
Liquid cream
Gelatine

Raspberry compote
Mixed raspberries
Pectin NH
Powdered sugar

Raspberry jelly
Gelatine
Mixed raspberries
Water

+White velvet spray

The recipe

For 4 people

Coconut biscuit
Mix all the ingredients together. Pour onto a baking tray lined with baking paper. Bake in the oven at 170°C. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.

Raspberry compote

Make a raspberry compote and pour half over the coconut biscuit. Place in the freezer for a few minutes.

Coconut mousse

Make a coconut mousse. Add the gelatine and whipping cream, then pour half over the compote. Place in the freezer for a few minutes.

Raspberry jelly
On the same day, make a jelly using blended raspberries. Add the gelatine and fill a piping bag with it.

Apply the white velvet spray to the frozen cake. Place in a cool place while defrosting. Remove the frame. Serve whole or cut into individual portions.

Hazelnut pear heart

Hazelnut pear heart composed of

– a hazelnut biscuit,
– a pear insert
– a pear mousse
– a praline crunch,
– hazelnut mousse,
– brown velvet spray.

Material used

– Silicone log mould – Heart – Silikomart

– Log insert mould

– Ancel 210 bloom gelatine (gold quality)

– Brown velvet spray

– Edible gold leaf

– Silicone sponge mat

Ingredients

Pear insert (the day before)
✔180g of pears
✔20g water
✔15g sugar
✔2g pectin
✔2g gelatine
✔Vanilla powder

Hazelnut biscuit
✔35g hazelnut powder
✔35g icing sugar
✔1 egg
✔7g flour
✔10g butter
✔1 egg white

Hazelnut praline (the day before)
✔200g hazelnuts
✔100g caster sugar

Praline crisp (the day before)
✔40g zephir white chocolate
✔40g hazelnut praliné
✔35g crêpes dentelles

Pear mousse (the day before)
✔70g mixed pears
✔1.5g gelatine
✔50g single cream

Hazelnut praline mousse
✔140g cream
✔200g praline
✔260g liquid cream
✔6g Gelatine

+ Edible gold leaf

+ Brown velvet spray

The recipe

Serves 7 to 8

Pear insert (the day before)
✔180g of pears
✔20g water
✔15g sugar
✔2g pectin
✔2g gelatine
✔Vanilla powder

Pour the finely diced pears into a saucepan with the water and vanilla powder. Heat over a low heat for a few minutes. In a small bowl, combine the sugar and pectin. Increase the heat and add to the saucepan as soon as it boils and, without stopping stirring, cook for 2 minutes. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and stir. Pour 3/4 of the mixture into the insert mould, leaving a little room for the pear mousse (as the mould is larger than my log mould, I limited the size of the insert). Chill for at least 1 hour, then freeze for 4 hours.

Hazelnut biscuit
✔35g hazelnut powder
✔35g icing sugar
✔1 egg
✔7g flour
✔10g butter
✔1 egg white

Make a hazelnut butter: melt the butter in a small saucepan until nicely coloured, then set aside to cool. Pour the hazelnut powder, icing sugar and flour into the bowl of a mixer. Add the egg and cooled butter. Mix well. In another bowl, mix the egg white with an electric mixer. Gently add this mixture of egg whites to the previous mixture. Pour into a baking tray lined with baking paper, smooth and place in the oven at 180°C for around ten minutes. Leave to cool, then cut the biscuit into a rectangle (the size of my Silikomart log mould). Set aside until ready to assemble.

Hazelnut praline (the day before)
✔200g hazelnuts
✔100g caster sugar

Praline crisp (the day before)
✔40g zéphyr white chocolate
✔40g hazelnut praline
✔35g crêpes dentelles

Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut to the size of your log mould. Keep in the freezer until ready to assemble.

Pear mousse (the day before)
✔70g mixed pears
✔1.5g gelatine
✔50g single cream

Soften the gelatine leaves in a bowl of cold water. Heat the pear purée in a saucepan. Remove from the heat and add the wrung-out, softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée and mix gently with a spatula.

Fill the insert mould with the pear mousse. Return to the freezer.

Hazelnut praline mousse
✔140g cream
✔200g praline
✔260g liquid cream
✔6g Gelatine

Hydrate the gelatine in very cold water. In a saucepan, heat the 140g liquid cream with 200g hazelnut praline to around 60/65°C. Remove from the heat, add the drained gelatine, stir and set aside. Whip the 260g of cold cream with a mixer and add to the previous mixture, which should be lukewarm and below 35°C.

Assembly

Fill the silikomart heart log mould halfway with hazelnut mousse. Add the pear insert, fill with a little hazelnut mousse, then add the hazelnut biscuit and finally the hazelnut crumble. Place in the freezer overnight.

The next day, unmould your log mould. Immediately apply the brown velvet spray. Place in the fridge for at least 8 hours to defrost. I decorated the log with small leaves of edible gold.

Puff pastry brioche

Puff pastry brioche

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

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

+
✔125 g Lescure or AOP tourage butter

The syrup
✔30g water
✔30g sugar

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 with cling film. Make a second single turn and chill the pastry again.

Shaping the brioche

Roll out the dough into a long rectangle. Cut with a cutter to obtain a nice, straight rectangle. The width depends on the height of your tin. I was able to make two brioches with these proportions. I therefore cut my rectangle in half lengthways. Fold the pastry accordion-style and place it in your tin.

Leave to bake for 1.5 to 2 hours at room temperature near a heat source if possible, or in your oven (at 30°C).

Bake at 170°C for around 20 minutes (this may vary depending on the oven). The brioche should be golden brown. Turn out immediately and place on a wire rack to brush with hot syrup.

The syrup
✔30g water
✔30g sugar

Bring the sugar and water to the boil in a saucepan. Apply hot to the brioche as soon as it comes out of the oven using a brush.