English - Les délices 31

Clementine entremet

Clementine Entremet made with

– a clementine biscuit,
– a clementine insert
– a clementine mousse,
– orange velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Silikomart X15 petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Orange velvet spray

Ingredients

Clementine insert
✔260g water
✔150g clementines
✔120g sugar
✔60g orange juice
✔2g gelatine

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

Clementine mousse
✔3g gelatine
✔240g liquid cream
✔60g ivory chocolate couverture
✔55g clementine juice

Orange velvet spray

The recipe

For 5 entremets

Clementine insert
✔260g water
✔150g clementines
✔120g sugar
✔60g orange juice
✔2g gelatine

Place the clementine quarters in a saucepan with the water and half the caster sugar. Keep the clementine leaves for assembly. Heat gently to 70°C. Add the remaining caster sugar and cook until it reaches 118°C. Turn off the heat and leave to cool.

Place the gelatine in a bowl of cold water. Pour the clementine juice into a small saucepan. Heat through, then remove from the heat and add the gelatine and diced clementines. Mix well. Pour into the Silikomart petits fours X15 insert mould with 3/4 cavities and chill for 1 hour before placing in the freezer for at least 3 hours.

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine 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 pre-washed clementine, followed by the clementine 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.

Clementine mousse
✔3g gelatine
✔240g liquid cream
✔60g ivory chocolate couverture
✔55g clementine juice

Place the leaf gelatine in a bowl of cold water. In a small saucepan, heat the 55 g of clementine juice. Remove from the heat and add the wrung-out 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 clementine mousse, using a spoon to push up the sides. Place the clementine insert. Add a little more mousse and finish with the clementine biscuit.

The next day, remove the cakes from the moulds and immediately apply the orange velvet spray. Decorate with the clementine leaves. Chill for at least 3 hours.

Speculoos pear buchette

Speculoos pear buchette

– speculoos mousse,
– a pear mousse,
– a speculoos crunch,
– white and brown velvet sprays

Material used

– Silikomart mould cylinder 75 X8

– Silikomart mini buches mould

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

Ingredients

Speculoos mousse
✔30g liquid cream
✔50g speculoos paste
✔2g gelatin
✔80g liquid cream 30% min MG

Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatin

Speculoos crisp
✔30g white chocolate
✔50g speculoos dough
✔30g crêpes dentelles

White and brown velvet sprays

The recipe

For 5 logs

Speculoos mousse
✔30g liquid cream
✔50g speculoos paste
✔2g gelatin
✔80g liquid cream 30% min MG

Place the gelatine leaf in a bowl of cold water. Heat the cream and speculoos paste in a saucepan. Remove from the heat and add the gelatine. Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture (T at around 30°C). Fill the silikomart cylinder mould and place in the freezer for at least 6 hours.

Speculoos crisp
✔30g white chocolate
✔50g Lotus speculoos dough
✔30g crêpes dentelles

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

Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatin

Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears with the caster sugar. Off the heat (T around 60°C), add the wrung-out, softened gelatin. Set aside.
Pour the chilled cream into a bowl and whip with an electric mixer. Gently stir in the lukewarm mixture (T around 30°C).

Assembly

Fill the silikomart mini buchette mold with pear mousse, working up the sides. Add the frozen speculoos cream insert, previously cut in half. Add a little mousse and finish with the speculoos crisp. Place in the freezer overnight.

Unmold the frozen entremets and immediately apply the white and brown velvet sprays.

I put a little edible gold leaf on top.

Orange meringue tartlet

Orange meringue tartlet with

– sweet pastry,
– creamy orange filling
– meringue.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Kitchen thermometer

– Kitchen blowtorch

– Sultana tip

Ingredients

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

Orange cream
✔60g sugar
✔60g orange juice
✔75g egg
✔120g butter

Meringue
✔60g sugar
✔2.2 cl water
✔1 egg white

The recipe

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

Mix all the ingredients together, filter and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro-perforated baking mat at 170°C for around 15 minutes. Leave to cool.

Orange cream
✔60g sugar
✔60g orange juice
✔75g egg
120g butter

Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and chill.

Top the tartlets with the lemon cream.

Meringue
✔60g sugar
✔2.2 cl water
✔1 egg white

Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, beat the egg white until stiff, then pour over the syrup when it has reached the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag with a sultana tip. Poach the meringue onto the tartlet.

Fill the centre with the remaining lemon cream. Use a kitchen blowtorch to brown the meringue. Chill until ready to eat.

Crêpe cake

Crêpe cake made with

– crêpes,
– whipped cream
– milk chocolate ganache.

Equipment used

– Tefal frying pan
– Ladle
– Whisk
– Square pastry frame
– Pastry bag
– Fluted pastry bag

Ingredients

Crêpes
✔300g flour
✔1 pinch of salt✔1 sachet vanilla sugar✔3 eggs
✔25cl water
✔25cl milk
✔1 tablespoon neutral oil
✔1 orange juice
✔the zest of an orange

Flavour (Optional)
✔3 tablespoons orange blossom water
✔3 tablespoons Rum

Chantilly cream
✔250g single cream 30% MG min.
✔30g caster sugar

Chocolate ganache
✔40g single cream
✔40g milk chocolate
✔1g gelatine
✔80g single cream

The recipe

For 4 people

Chocolate ganache
✔40g single cream
✔40g milk chocolate
✔1g gelatine
✔80g single cream

Place the gelatine sheet in a bowl of cold water (at least 10 minutes). Heat the 40g of liquid cream in a saucepan. Remove from the heat and pour over the previously melted milk chocolate in three batches. Add the gelatine, wrung out and softened. Pour in the cold cream. Mix well, filter on contact and chill for at least 4 hours.

Crêpes

Pour the flour, salt and vanilla sugar into a mixing bowl. Make a well and add the eggs one by one, mixing with a whisk.

Gradually add the milk and then the water, stirring constantly.

Wash an orange thoroughly, then remove the zest into a small bowl. Set aside. Squeeze the orange and pour the juice into the mixture.

You may wish to blend the mixture to obtain a smooth consistency. Finally, add the orange zest and the flavourings: rum and orange blossom. Mix the mixture well.

Cook the crêpes:

Heat a non-stick frying pan and lightly oil it with kitchen paper. Pour in a small ladleful of batter, tilting the pan to distribute the batter evenly. Wait until one side is cooked before turning over. Cook all the crêpes in this way.

Cut the crêpes to the size of your pastry frame, using this as a guide.

Chantilly cream
✔250g single cream 30% MG min.
✔30g caster sugar

Pour the very cold liquid cream into a bowl and whip it with an electric mixer, gradually incorporating the caster sugar.

Assembly

Place your frame on a plate. Place your first pancake at the bottom of the frame. Spread a little whipped cream evenly. Place a crêpe on top, followed by more whipped cream. Repeat until you reach the top of the frame. Place in the freezer overnight. I put it in the freezer to make it easier to cut once frozen, but you can also put it in the fridge.

Chill the chocolate ganache and whip it with an electric mixer. Fill a piping bag fitted with a fluted tip and poach the chocolate ganache on top.

I decorated with a little edible gold leaf.

Pomponette

Pomponette

A fluffy, individual brioche galette with a lovely orange blossom flavour.

Equipment used

– Baking tray

– Baking paper

– 1 brush

Ingredients

✔280 grams flour
✔12 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔25g rum
✔25g orange blossom
✔Orange and lemon rind
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

The recipe

For 9 or 10 pomponettes

Warm the milk and stir in the crumbled fresh yeast. Cut the butter into pieces in a small bowl and leave to soften at room temperature.

Add all the ingredients to the bowl of the food processor: the milk with the yeast, flour, sugar, salt, orange blossom, zest of one orange and one lemon and the rum. Blend until all the ingredients are well incorporated (at least 8 minutes).

Then gradually add the soft butter, cut into pieces beforehand.

Continue kneading slowly for 15 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 1 hour.

On a lightly floured work surface, pour the dough and form a ball, then wrap and chill overnight. The dough may still be sticky but it will firm up in the fridge with the butter, so don’t add too much flour.

The next day, degas the dough and shape into small balls weighing around 65g each. Place on a baking tray lined with baking paper. Leave the dough to rise either in the oven with a large bowl of hot water turned off, or near a heat source for at least 2 to 3 hours.

Gently brush the pastry with a mixture of egg yolk and a little liquid cream.

Sprinkle with sugar pearls. Bake at 160°C for 15 minutes, placing the brioche in a cold, unheated oven (so that it continues to rise and is thus softer and more airy), then turn the oven off for around 10 minutes.

Two-tone chocolatine

Two-tone chocolatine

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 butter PDO Poitou Charentes

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Cocoa tempera
✔90 g pre-made dough
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or two-tone pains au chocolat

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the cocoa distemper.

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

Cocoa tempera
✔90 g pre-made dough
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Mix, in the bowl of a food processor, the cocoa powder with the water to obtain a paste. Add the 90g of dough previously removed. Knead for 4-5 minutes. Form 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.

Shaping the chocolatines

The next day, roll out the black dough to the same size as the white. Brush the white dough with water and place the black 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.

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

Place 2 or 3 chocolate sticks on each rectangle of dough, then roll out the pains au chocolat without over-tightening the dough.

Place on a baking sheet lined with silpain.

Leave to rise 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 pains au chocolat or chocolatines as soon as they come out of the oven, using a brush.

Vanilla and speculoos entremet

Speculoos vanilla entremet

– a speculoos crisp,
– a speculoos insert,
– a vanilla mousse,
– white velvet spray,
– a decorative snowflake tuile.

Material used

– Silikomart truffle X15 mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatin (gold quality)

– Snowflake silicone mold

Ingredients

Speculoos cream
✔60 g full-fat liquid cream
✔60 g milk
✔1 yolk
✔15 g sugar
✔1 gelatin leaf
✔50 g speculoos paste

Speculoos crisp
✔20g white chocolate
✔40g speculoos dough
✔20g crêpes dentelles

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

Vanilla mousse
✔120g cream
✔1 vanilla pod
✔120g white chocolate
✔180g cold liquid cream
✔3.5g gelatine

The recipe

For 6 desserts

Speculoos cream
✔60 g full-fat liquid cream
✔60 g milk
✔1 yolk
✔15 g sugar
✔1 gelatin leaf
✔50 g speculoos paste

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the milk and cream. In a bowl, mix the yolk, sugar and speculoos paste. Pour over the hot milk/cream mixture, then return to the saucepan. Cook like a custard, stirring constantly. Remove from heat and add the gelatine. Fill the 15-cavity silikomart truffle mould to 3/4 and place in the freezer.

Speculoos crisp
✔20g white chocolate
✔40g speculoos dough
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste Mix gently. Spread between two sheets of baking paper; place in the freezer and cut out using a cookie cutter. Return to freezer.

Vanilla mousse
✔120g cream
✔1 vanilla pod
✔120g white chocolate
✔180g cold liquid cream
✔3.5g gelatine

Place the gelatine leaves in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, which has been cut in half and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. 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.

Assembly
Turn out the speculoos spheres.

Pour vanilla mousse into the Silikomart Dolce Tartufo mold. Add the speculoos insert and finish with the speculoos crunch. Place in the freezer overnight.

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

I decorated it with a tuile.

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

Mix all ingredients. Line silicone mold. I used the Snowflake silicone mold found on amazon. Bake at 170°C. Keep an eye on the baking time, as it takes only 6 to 8 minutes. Unmould as soon as removed from the oven. Be careful, they harden very quickly.

Place the tuile on the sphere just before serving.

Chestnut cake

Chestnut cake made with

– a vanilla biscuit,
– brown mousses,
– mirror icing,
– marrons glacés.

Material used

– Square frame 12X12x4.5 cm

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

+Chestnut glaze

Mirror glaze
33g white chocolate
33g sugar
33g glucose
18g water
3g gelatine
22g liquid cream
22g chestnut cream

The recipe

Serves 4

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 mixture 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 a 12x12cm square to fit your pastry frame.

Place the biscuit at the bottom of the frame.

Chestnut 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 it is below 30°C.

Pour into the pastry frame over the biscuit, leaving 2 to 3 mm for the icing. Place in the freezer overnight.

Mirror glaze
33g white chocolate
33g sugar
33g glucose
18g water
3g gelatine
22g liquid cream
22g chestnut cream

In a tall container, add 33g of white chocolate and melt in the microwave.

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat 33g caster sugar, 18g water and 33g glucose to a rolling boil.

Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Finally add the 30% fat liquid cream and the chestnut cream.
chestnut cream. Use an immersion blender to blend the mixture thoroughly.

Be sure to 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
to 34/35°C.

Place in a cool place until the glaze sets. Carefully remove the frame.

I decorated with marrons glacés.

Orange and hazelnut tartlet

Hazelnut orange tartlet made with

– hazelnut pastry,
– hazelnut praline,
– hazelnut cream,
– a dome of orange mousse
– an orange jelly,
– a chocolate decoration.

Materials used

– Micro-perforated silicone baking mat

– Silicone ring tart mould Klassik Silikomart (6 cavities)

– Pavoni Mandarin mould

– Micro-perforated strip

– Klassik 70mm tart ring Silikomart mould

Ingredients

Orange mousse
✔180g orange juice
✔orange zest
✔30g sugar
✔7g cornflour
✔2 egg yolks
✔4g gelatine
✔125g single cream

Hazelnut sweet pastry
✔80g flour
✔50g hazelnut powder
✔45g caster sugar
✔1 egg yolk
✔70g butter
✔1 pinch of salt

+Hazelnut praline

Hazelnut cream
✔60g hazelnut powder
✔60g sugar
✔1 egg
✔60g softened butter

Orange jelly
✔130g orange juice
✔3g gelatine
✔15g sugar

La recette

For 6 tartlets

Orange mousse
✔180g orange juice
✔orange zest
✔30g sugar
✔7g cornflour
✔2 egg yolks
✔4g gelatine
✔125g single cream

Make an orange cream with the orange juice, orange zest, sugar and egg yolks. Soften the gelatine in cold water. Mix the sugar and egg yolks.

Bring the orange juice to the boil in a small saucepan and slowly stir into the egg yolk mixture. Place the saucepan over a low heat, stirring constantly, and heat to 82°C. Remove the pan from the heat and stir in the gelatine until melted. Set aside.

Whip the cold cream with a mixer and fold it gently into the previous mixture when it has cooled slightly.

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

Hazelnut sweet pastry
✔80g flour
✔50g hazelnut powder
✔45g caster sugar
✔1 egg yolk
✔70g butter
✔1 pinch of salt

Mix all the ingredients, wrap and chill in the fridge for 1 hour. Roll out the pastry between two sheets of baking paper and cut into 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.

Hazelnut cream
✔60g hazelnut powder
✔60g sugar
✔1 egg
✔60g softened butter

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

Pour a little hazelnut praline into each tartlet.

Orange jelly
✔130g orange juice
✔3g gelatine
✔15g sugar

Heat the orange juice in a saucepan, adding the sugar (15g) if necessary. Remove from the heat and add the gelatine. Leave to cool slightly.

Assembly
Remove the orange mousses from the freezer and pour the orange juice over them to give them a shiny finish. Place the mousses on the tartlets.

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

Chocolate bar galette

Chocolate bar galette made with

– homemade puff pastry,
– and chocolate frangipane cream.

Equipment used

– Baking tray

– Greaseproof paper

– 1 cutter

– 1 rectangular pastry frame

– 1 bean

– Rolling pin

– 1 pastry brush

– Silikomart Chocolate Bar Log Decorating Mat

Ingredients

Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage butter

Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder or liquid
✔3 capfuls rum

Almond cream (the day before)
✔100g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔60g melted milk chocolate
✔3 capfuls of rum

Frangipane cream
✔almond cream
✔120g custard cream

The recipe

Serves 6

Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage butter

Pour the flour, salt, water and melted butter into the food processor bowl and mix the ingredients. If you don’t have a food processor, you can knead the dough by hand. Shape the dough into a ball and score with a knife in the shape of a cross.

Cover with clingfilm and chill for at least 30 minutes. In the meantime, place your tourage butter (or conventional butter) in greaseproof paper, folding the sheet into a square about 15 to 16 cm square. Flatten with a rolling pin to achieve an even thickness.

Roll out the dough into a cross shape on a floured work surface. Place the butter in the centre.

Fold the 4 sides of the pastry into the centre. Then roll out the pastry lengthways. Trim the ends if necessary to make a nice rectangle.

Rotate the pastry a quarter turn and fold the pastry in three, the right side towards the middle and then the left side. Roll out the pastry lengthways and fold in three again, first the right side and then the left. Two rounds have now been completed. Use a cutter to cut the pastry on both sides at the fold.

Shrink-wrap your pastry and chill for at least 1 hour.

Make 2 more rounds in the same way. Cut the pastry with a cutter. Shrink-wrap the pastry and chill overnight.

Make two more rounds to obtain a thinner puff pastry.

Additional tips:

– Don’t knead your tempera for too long

– Make sure your rectangles are even before folding.

– Remember to line your dough well between each turn to avoid a crust forming.

– To cut your pastry, it must be cold.

– Use a very sharp blade, such as a cutter or scalpel, to cut your pastry, otherwise you risk crushing your puff pastry.

Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder or liquid
✔3 capfuls rum

Heat the milk and vanilla in a saucepan. In a bowl, mix the egg, sugar and cornflour. Pour the hot milk over the mixture and return to the saucepan until thickened. Turn off the heat and add the rum. Pour into a bowl, strain and set aside in a cool place.

Almond cream (the day before)
✔100g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔60g melted milk chocolate
✔3 capfuls of rum

Mix all the ingredients together. For the almond powder, you can use whole blanched almonds that you can blend into a powder, but don’t blend too finely to retain a little crunch.

Frangipane cream
✔almond cream
✔120g pastry cream

Mix the almond cream and the crème pâtissière (about 120g) previously loosened a little with a spatula. Line a rectangle of baking paper with the cream. Place a bean on top and freeze overnight.

The next day, cut your pastry into two equal parts and roll out each part of your puff pastry into a rectangle.

Place your frozen frangipane cream in the middle of one of the rectangles. Brush water all around the frangipane cream. Cover with the second rectangle of puff pastry. Press all around with your thumb to separate the pastry. Using a rectangular pastry frame and a cutter, cut out the pastry (use a cutter or scalpel rather than a knife to cut the pastry and avoid crushing the leaves). Turn the dough out onto a baking tray and place a silikomart mat on top.

Brush egg yolk/cream over the top only (be careful not to apply egg yolk to the edges) then chill for at least 10 minutes to allow the yolk to dry. Brush with egg yolk again and leave to dry.

Prick the pastry around your decoration so that the air escapes during baking.

Bake at 180°C for 20 min then lower the temperature to 165°C for 40 min. I placed 4.5 cm high entremet circles at the 4 ends of my baking tray and placed a wire rack over them.

As soon as you remove the cake from the oven, turn it over. Brush your galette with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine and put it back in the oven for a few minutes.