English - Les délices 31

Pecan dulcey tartlet

Dulcey pecan tartlet made with

– sweet pastry,
– a pecan biscuit
– dulcey creamy filling,
– dulcey pecan ganache.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Pastry bag

– Plain and fluted tip

Ingredients

Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g pecan powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Pecan praline
✔150g pecan nuts
✔75g sugar

Dulcey cream
✔40g dulcey chocolate
✔10g butter
✔50g liquid cream

Pecan biscuit
✔35g pecan nut powder
✔35g sugar
✔1 egg
✔1 egg white
✔7g flour
✔20g melted butter

Mounted ganache pecan dulcey
✔40g dulcey chocolate
✔10g pecan praline
✔1g gelatine
✔50g hot cream
✔200g cold cream

The recipe

For 5 tartlets

Pecan praline
✔150g pecans
✔75g 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.

Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g pecan powder
✔45 g 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 30 mins. Line the circles and place in the freezer for 10 mins. Preheat the oven to 170°C. Place in the oven for 15 to 20 minutes. Leave to cool completely.

Mounted ganache pecan dulcey
✔40g dulcey chocolate
✔10g pecan praline
✔1g gelatine
✔50g hot cream
✔200g cold cream

Pour the 50g of liquid cream into a saucepan and bring to the boil. When the cream is hot pour it over the previously melted Dulcey chocolate (as I didn’t have any Dulcey chocolate, I used white chocolate which I cooked in the oven, stirring it regularly until it coloured), the pecan praline and the gelatine. Mix well. Add the 200g cold liquid cream. Mix well. Filter on contact and chill for at least 4 hours.

Pecan biscuit
✔35g pecan nut powder
✔35g sugar
✔1 egg
✔1 egg white
✔7g flour
✔20g melted butter

In a bowl, mix the egg with the sugar. Add the pecan powder (I mixed pecans), 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 around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter.

Place a biscuit at the bottom of each tartlet.

Dulcey cream
✔40g dulcey chocolate
✔10g butter
✔50g single cream

Pour the liquid cream into a saucepan and bring to the boil. In a bowl, add the Dulcey chocolate and melt it a little in the microwave. Pour over the hot cream. Mix well. Leave to cool before filling the tartlets. Chill until the cream has completely cooled.

Assembly

Beat the ganache with an electric mixer, then fill a piping bag fitted with a fluted tip and a piping bag fitted with a plain tip with the ganache. Poach onto the tartlets. I decorated with a caramelised pecan.

Lemon entremet

Lemon Entremet made with

– a lemon biscuit,
– a lemon mousse
– a lemon cream,
– white velvet spray.

Materials used

– Silikomart secret mould 100ml – 8 cavities

– Ancel 210 bloom gelatine

– White velvet spray

– Pavoni butterfly mould

Ingredients

Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 lemon juice + zest
✔1 pinch of salt

Lemon cream
✔15g lemon juice
✔18g sugar
✔18g egg
✔30g butter

Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter
✔160g single cream

Assembly
✔Spray white velvet
✔Edible gold leaf

Lemon tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔25g egg white
✔Lemon rind
✔Yellow dye

The recipe

For 5 entremets

Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔1 lemon juice + zest
✔1 pinch of salt

Place the flour, pinch of salt, vanilla and baking powder in a bowl and mix. In another bowl, cream the butter and mix with the caster sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of one lemon, washed beforehand, then its juice. Mix well. Add the rest of the flour mixture. Mix again.

Pour into a tin 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 the biscuit using a biscuit cutter.

Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter
✔160g single cream

In a saucepan, heat the lemon juice with the caster sugar and eggs until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool. Whip the cold cream with an electric mixer and gently fold into the lemon curd mixture.

Assembly

Fill the Silikomart secret mould with lemon mousse and finish with the lemon biscuit. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the white velvet spray. Set aside in a cool place.

Lemon cream
✔15g lemon juice
✔18g sugar
✔18g egg
✔30g butter

In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Set aside for the mixture to cool slightly, then garnish each entremet.

Lemon tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔25g egg white
✔Lemon rind
✔Yellow dye

Mix all the ingredients together. Line the Pavoni butterfly mould. Smooth with an angled spatula to remove any excess. Bake in a hot oven at 170°C for 6 minutes (may vary depending on your oven). Once out of the oven, remove from the mould. Be careful, they harden very quickly and become brittle. Handle with care.

Place the tiles just before serving.

Orange and chocolate choux

Orange chocolate choux

– choux pastry,
– cocoa cracker
– chocolate custard,
– orange marmalade,
– orange ganache.

Materials used

– Micro-perforated baking mat

– Ancel 210 bloom gelatine

– Fluted piping tip

– filling tip

– plain tip

– Pastry bag

Ingredients

Orange mounted ganache
✔2g gelatine
✔175g 75g and 100g cream
✔50g white chocolate
✔40g orange juice

Orange jelly
✔80g orange juice
✔2g gelatine

Chocolate pastry cream
✔300g milk
✔50g caster sugar
✔2 egg yolks
✔20g cornflour
✔40g milk chocolate

✔Orange marmalade

Crackers
✔40g brown sugar
✔40g butter
✔40g flour
✔10g Cocoa powder

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

The recipe

For 4 or 5 choux

Orange mounted ganache
✔2g gelatine
✔175g cream 75g and 100g
✔50g white chocolate
✔40g orange juice

In a saucepan heat 60g of liquid cream with the pistachio praline. Pour off the heat, in three batches, over the chocolate previously melted in the microwave. Pour in the remaining cold cream and orange juice. Mix, cover with cling film and chill for at least 4 hours.

Crackers
✔40g brown sugar
✔40g butter
✔40g flour
✔10g Cocoa powder

Mix all the ingredients together, roll out between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out circles the diameter of your choux. Return to the freezer while you prepare your choux.

For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan.
Add the flour all at once and stir well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the puffs on a baking tray covered with a micro-perforated baking mat and place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.

You will have a little choux pastry left over with these proportions. I was able to make a few chouquettes with…

Chocolate pastry cream
✔300g milk
✔50g caster sugar
✔2 egg yolks
✔20g cornflour
✔40g milk chocolate

Heat the milk in a saucepan. Mix the egg yolks, sugar and cornflour in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Add the pistoles of milk chocolate, mix well until the chocolate has completely melted. Set aside in a bowl, filter on contact and chill.

Assembly
Take the crème pâtissière from the fridge. Loosen it a little, then fill the cream into a piping bag fitted with a piping tip. Fill a second piping bag with a little orange marmalade. Make a small hole in the bottom of each puff pastry and top with the cream and a little marmalade.

Using an electric mixer, whip up the pistachio ganache. Fill a piping bag fitted with a fluted tip and poach this ganache onto your choux head downwards, then use a plain tip and poach this onto your choux.

I decorated with small cubes of orange jelly and candied oranges half covered in dark chocolate.

Strawberry entremet

Strawberry Entremet

– an almond biscuit,
– a strawberry insert
– a strawberry mousse
– mirror icing.

Material used

– Raggio X6 mini silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking tray

– Pastry bag

Ingredients

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

Strawberry mousse
✔120g strawberries
✔20g sugar
✔90g liquid cream
✔3g gelatine

Almond biscuit
✔35g almond powder
✔35g sugar
✔10g butter
✔1 egg
✔7g flour
✔1 egg white

Mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine

The recipe

For 5 desserts

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

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

Almond biscuit
✔35g almond powder
✔35g sugar
✔10g butter
✔1 egg
✔7g flour
✔1 egg white

Melt the butter. Set aside. In a bowl, mix the egg with the icing sugar. Add the almond powder, flour and then the melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer and the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper or a silicone mat. 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 a cookie cutter the same diameter as your tin and a pastry bag to remove the centre. Set aside.

Strawberry mousse
✔120g strawberries
✔20g sugar
✔90g liquid cream
✔3g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée and sugar and remove from the heat and add the drained gelatine. Leave to cool until the temperature is below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the silikomart mini Raggio mould halfway with strawberry mousse. Poach with the strawberry insert, top with the strawberry mousse then finish with the almond biscuit (I soaked the biscuit with a brush of water, sugar and rum syrup) and place in the freezer overnight.

Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream

In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and red colouring. Using a hand blender, blend the mixture until smooth and place in a cool place, filmed.

The next day, remove the strawberry mousse from the freezer.

Cover the surface with the icing cooled to 30/35°C. Leave to defrost in the fridge. I decorated with a little edible gold leaf.

Pear and pecan cake

Pecan pear cake with
– a chocolate praline pecan crisp,
– a pecan biscuit,
– a pear mousse,
– a pecan mousse,
– pear jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pecan biscuit
Pecan powder
Icing sugar
Egg
Flour
Melted butter
Egg whites

Chocolate praline crisp
Milk chocolate
Pecan praline
Crêpes dentelles

Pear mousse
Pears
Liquid cream
Gelatine

Praline and pecan mousse
Liquid cream
Liquid cream 30% fat
Gelatine
Pecan praline

Pear jelly
Gelatine
Mixed pears
Water

The recipe

Serves 4

Chocolate praline pecan crisp

Melt the milk chocolate. Add the pecan praline and the crêpes dentelles. Mix gently. Spread between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out a square the size of your 12×12 cm frame. Place in the bottom of your frame and set aside in the fridge.

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

Pear mousse

Make a pear mousse by pouring the blended pears into a saucepan and heating. Add the gelatine and whipping cream, then pour half over the pecan biscuit. Place in the freezer for a few minutes.

Pecan mousse

To make a pecan mousse, pour the liquid cream and pecan praline into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the pear mousse. Place in the freezer for a few minutes.

Add the remaining pear mousse and place in the freezer again for a few minutes, followed by the remaining pecan mousse. Place in the freezer overnight.

Pear jelly
Make a jelly the same day using pears in syrup mixed with the pear cooking water. Add the gelatine and pour over the frozen cake.

Chill while defrosting. Remove the frame. Serve whole or cut into individual portions.

Two-tone croissant

Two-tone croissant

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 PDO tourage butter

Cocoa tempera
✔90 g pre-poured pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

The syrup
✔30g water
✔30g sugar

The recipe

For 5 two-tone croissants

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. Take 90g to make the cocoa tempera.

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

Cocoa tempera
✔90 g pre-poured pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add the 90g of dough taken previously. Knead for 4-5 minutes. Shape into a square, wrap and chill overnight.

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 croissants

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

Roll out the pastry into a rectangle measuring approximately 25 cm by 30 cm. Trim the edges with a cutter to make a nice rectangle. Using the same cutter, cut the rectangle into triangles about 8cm wide. Stretch the pastry triangles slightly and roll them up. Place the shaped croissants on a baking tray lined with baking paper.

Leave at room temperature for 2 hours.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

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

Peanut tartlet

Peanut tartlet made with

– sweet peanut pastry,
– peanut praline
– a peanut cream,
– a dome of peanut mousse
– mirror icing.

Materials used

– Micro-perforated silicone baking mat

– Silicone ring tart mould Klassik Silikomart (6 cavities)

– Pavoni Peanut mould

– Micro-perforated strip

– Klassik 70mm tart ring Silikomart mould

Ingredients

Peanut mousse
✔30g liquid cream
✔100g praline peanuts
✔120g single cream 30% fat
✔3g gelatine

Peanut praline
✔200g peanuts
✔100g caster sugar

Sweet peanut pastry
✔110g flour
✔20g peanut powder
✔30g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Peanut cream
✔40g peanut powder
✔40g softened butter
✔40g sugar
✔40g egg

Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔45g white chocolate
✔35g praline peanuts
✔70g liquid cream
✔4g gelatine

The recipe

For 6 tarts

Peanut praline
✔200g peanuts
✔100g 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 peanut praline.

Peanut mousse
✔30g single cream
✔100g peanut praline
✔120g liquid cream 30% MG
✔3g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 30g of liquid cream. Off the heat, add the wrung-out gelatine and the praline. Mix well and set aside. Whip the 120g of cold cream with an electric mixer. Pour in the previous mixture when its temperature is close to 30°C and stir gently.

Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight or for at least 4 hours.

Sweet peanut pastry
✔110g flour
✔20g peanut powder
✔30g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, film and chill in the fridge for 1 hour. Using a rolling pin, roll out the pastry between two sheets of baking paper, then cut out circles and strips. Line the tartlet moulds (optional, use micro perforated strips inside your tartlet moulds) then place in the freezer for 10 minutes while you preheat your oven to 170°C.

Peanut cream
✔40g peanut powder
✔40g softened butter
✔40g sugar
✔40g egg

Cream the butter with the sugar. Add the peanut powder (mix unsalted peanuts) and the egg. Mix well. Remove from the freezer and fill the tartlets. Add a few whole unsalted peanuts. Bake at 175°C for approximately 20 minutes. Leave to cool completely.

Pour the peanut praline into each tartlet.

Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔45g white chocolate
✔35g praline peanuts
✔70g liquid cream
✔4g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the praline and cream. Use an immersion blender to blend the mixture evenly. When the temperature is close to 35°C, proceed with icing the frozen domes.

Assembly
Remove the peanut mousses from the freezer and pour the mirror icing over them. Place the mousses on the tartlets.

I decorated the tartlets with a chocolate peanut made with the Pavoni peanut mould and a little edible gold leaf.

Raspberry heart card

Raspberry heart card

– raspberry mousse,
– red velvet spray,
– a sweet pastry biscuit,
– and a white chocolate card.

Materials used

– Micro-perforated silicone baking mat X2

– Ring Amore tart 80 x 70 Silikomart

– Red velvet spray

Ingredients

Raspberry mousse
✔80g raspberries
✔15g sugar
✔100g single cream
✔2g gelatine

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

Chocolate card
✔White Chocolate
✔Red colouring

The recipe

For 7 tarts

Raspberry mousse
✔80g raspberries
✔15g sugar
✔100g single cream
✔2g gelatine

Place the gelatine in cold water until softened. Heat the raspberry purée (blend the raspberries. You may wish to strain to remove the seeds) and the caster sugar until it boils, then remove from the heat and add the wrung-out, softened gelatine. Mix well and set aside.

Pour the cold cream into a bowl and whip with an electric mixer. Whisk the chilled cream into the previous mixture when cool (below 30°C) and pour into the silikomart mould. Place in the freezer for at least 4 hours.

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

Mix all the ingredients together. Form into a ball, spin and chill for at least 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out hearts using a cookie cutter. Place in the freezer for a few minutes and bake until nicely coloured for around ten minutes on a micro-perforated baking mat covered with a second mat. Leave to cool.

Remove the raspberry mousse from the freezer, unmould the hearts and immediately apply the red velvet spray.

To decorate, I made white chocolate cards. I cut a sheet of guitar paper into squares. I tempered some white chocolate then spread it on my guitar paper squares. I let it set. I then tried to draw the ace and the heart in red using a fine brush, by melting a little white chocolate in the microwave and adding red colouring.

I then placed my card on my sweet pastry biscuit and placed my entremet in the centre.

You can serve it with a raspberry salad.

Praline heart entremet

Praline heart entremet

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

Material used

– Silikomart heart mould

– Silikomart petits fours 15 cavities mould

– Ancel 210 Bloom gelatine (gold quality)

– Silikomart key mould

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

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

Praline crisp
✔25g milk chocolate
✔25g praline
✔25g crêpes dentelles

Milk chocolate mousse
✔55g milk
✔35g cream
✔1 egg yolk
✔20g sugar
✔55g milk chocolate
✔3g gelatine
✔90g cold single cream

+ brown velvet spray

The recipe

For 5 entremets

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of 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 you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the oil from the hazelnuts will rise to the surface. Fill the cavities of the silikomart petits fours x15 mould with praline. Place in the freezer for at least 5-6 hours.

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

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

Praline crisp
✔25g milk chocolate
✔25g praline
✔25g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and use a biscuit cutter to cut out the diameter of your biscuit. Place a crisp on each biscuit and place in the freezer until ready to assemble.

Milk chocolate mousse
✔55g milk
✔35g cream
✔1 egg yolk
✔20g sugar
✔55g milk chocolate
✔3g gelatine
✔90g cold liquid cream

Place the gelatine in a bowl of cold water. Heat the milk and cream in a saucepan. Mix the egg yolk and sugar in a bowl. Pour over the hot milk. Stir and return to the pan. Heat to 83°C, stirring constantly. Remove from the heat, add the gelatine and pour over the melted chocolate. Mix and set aside. Whip the cold cream with a mixer and gently fold into the previous mixture when it reaches around 30°C.

Assembly

Fill the silikomart heart mould halfway with chocolate mousse. Add the frozen hazelnut praline insert. Top with a little mousse, then finish with the biscuit and crisp. Place in the freezer overnight.

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

Using the silikomart key mould, I made keys and locks with tempered milk chocolate. I then brushed on some edible gold powder.

Chestnut dome

Chestnut dome made with

– a vanilla biscuit,
– chestnut mousse,
– marrons glacés,
– white velvet spray.

Material used

– Silikomart half sphere mould X6

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Vanilla biscuit
65g flour
65g sugar
1 egg
15g butter
Rum
Liquid vanilla
2 egg whites

+Chestnut glaze

Brown mousse
50g single cream
180g chestnut cream
100g single cream
3.5g gelatine

+ white velvet spray

The recipe

Serves 6

Vanilla biscuit
65g flour
65g sugar
1 egg
15g butter
Rum
Liquid vanilla
2 egg whites

In a bowl, mix the powders together: 65g flour, 65g caster sugar
and a little vanilla powder. Add 1 egg, liquid vanilla and 20g melted butter. Mix well. Beat the two 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 dough onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer. Crumble in pieces of marrons glacés.

Bake in the oven at 170°C for 15-16 minutes.

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

Place the biscuit at the bottom of your frame.

Brown mousse
50g single cream
180g chestnut cream
100g single cream
3.5g gelatine

Add the gelatine leaves to a large bowl of cold water. Heat 50g of single cream in a saucepan. Remove from the heat and add the softened gelatine.

Pour over the chestnut cream. Mix well. Set aside. Whip the remaining 100g of cold single cream with an electric mixer. Gently fold into the previous mixture when the temperature is below 30°C.

Assembly

Pour the brown mousse into the silikomart half sphere mould, leaving a little room for the biscuit. Finish with the biscuit. Place in the freezer overnight or for at least 6 hours.

The next day, unmould the frozen entremets and immediately apply the white velvet spray.

I decorated them by placing a marron glacé on top and a small leaf of edible gold.