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Cherry Entremet

Cherry Entremet

– a shortbread cookie,
– cherry compote,
– cherry mousse,
– fuchsia velvet spray.

Materials used

– Silikomart Bollicine mould

– Fuchsia velvet spray

(links paid by Amazon)

Ingredients

Cherry compote
✔75g cherries
✔1g NH pectin
✔10g sugar

Cherry mousse
✔270g fresh cherries
✔20g sugar
✔120g liquid cream
✔3g gelatin

Shortbread cookie
✔80g Breton sablé
✔35g melted butter

Assembly

✔Fuchsia velvet spray
✔Cherries

The recipe

For 4 entremets

Cherry compote
✔75g cherries
✔1g NH pectin
✔10g sugar

Mix powdered sugar and NH pectin in a small bowl.

Cut cherries into small cubes. Pour into a saucepan and cook over a low heat for 10 to 15 minutes. Add the pectin NH / sugar mixture and cook for a further 2 minutes, stirring with a spatula.

Set the compote aside until you are ready to assemble the entremet.

Cherry mousse
✔270g fresh cherries
✔20g sugar
✔120g liquid cream
✔3g gelatin

In a saucepan, heat the chopped cherries with the caster sugar over a low heat for around 15 minutes.

Remove from the heat and blend, then strain the cherries using an immersion blender.

Place the gelatine leaves in a bowl of cold water for at least 10 minutes.

Return the blended cherries to the heat. Remove from the heat, add the gelatine, stir and set aside.

Whip the cold cream with an electric mixer.

Pour in the previous mixture when its temperature is < 30-35°C and stir gently. Assemble your entremet.

Assembly

Fill silikomart mould halfway with cherry mousse. Place in the freezer for 5 minutes. Add the cherry compote in the middle. Top with remaining cherry mousse. Freeze overnight or for at least 6 hours.

Shortbread cookie (next day)
✔80g Breton shortbread
✔35g melted butter

Crumble the Breton shortbread (Roudor type, for example) into a large bowl. Add the melted butter and mix well.

Using a pastry ring the same diameter as your entremet, use the back of a teaspoon to press the shortbread down about 5mm. Place in a cool place to harden.

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

Place each entremet on a cookie.

Place in a cool place to defrost. Allow at least 2 to 3 hours.

I decorated with cherry leaves and a cherry.

Lemon meringue tartlet

Lemon meringue tartlet with

– sweet pastry,
– lemon cream
– meringue
– and a pansy flower.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Pastry bag

– Micro-perforated Silikomart circles

– Kitchen thermometer

(Paid Amazon links)

Ingredients

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

Lemon cream
✔50g sugar
✔60g lemon juice
✔lemon zest
✔1 egg
✔30g butter

Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water

The recipe

For 4-5 tartlets

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 165° for approximately 10 / 15 minutes. Leave to cool.

Lemon cream
✔50g sugar
✔60g lemon juice
✔lemon zest
✔1 egg
✔30g butter

Heat the egg, sugar and lemon 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 and the lemon zest. Place in a cool place.

Top the tartlets with the lemon cream.

Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water

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 the meringue and pipe onto half the tarts.

Pass a kitchen blowtorch over the meringue.

I decorated with an edible pansy flower. Chill until ready to eat.

Fraisier

Fraisier made with

– sponge cake soaked in syrup,
– mousseline cream.
– fresh strawberries.

Materials used

– 14cm pastry ring

– Tefal baking tray

– Baking paper

– Angled spatula

– 4.5cm high rhodoid film

(Amazon paid links)

Ingredients

The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour

Crème mousseline
✔180 g milk
✔35g sugar
✔2 egg yolks
✔7 g flour
✔60 g butter
✔7g cornstarch
✔liquid vanilla or vanilla bean
+
✔60 g kneaded butter

Assembly
Strawberries

The recipe

Serves about 4

The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour

In a bowl, whisk eggs, sugar, place this in a bain-marie and whisk until 55°C.

Pour into the bowl of a food processor and whizz until completely cool, doubling the volume of the mixture.

Sift in the flour and cornflour, then stir gently.

Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.

Bake in a preheated oven at 210°C, then immediately lower the temperature to 180°C for 8-9 minutes. After cooling, turn out onto a sheet of baking paper and carefully remove the baking sheet used during cooking.

Cut two circles smaller than the size of your mould and set aside for assembly.
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Crème mousseline
✔180 g milk
✔35g sugar
✔2 egg yolks
✔7 g flour
✔60 g butter
✔7g cornstarch
✔liquid vanilla or vanilla bean
+
✔60 g kneaded butter

Heat the milk and vanilla. In a bowl, combine the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Mix until the cream thickens.

Remove from the heat, add 60g of diced butter and blend. Strain on contact and allow the cream to cool completely.

In the bowl of a food processor, whip the remaining 60g of butter until light and fluffy, then gradually add the crème mousseline, which has cooled to room temperature (same temperature as the butter). Be careful to use conventional butter, not soft or reduced-fat, as it will harden in the refrigerator, giving the cream and the strawberry mousse a firmer texture.
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Place your 14cm-diameter entremet circle on your plate, then place a piece of cling film underneath and a 4.5cm-high piece of rhodoid film held in place by a piece of scotch tape.

Place strawberry slices on the bottom and sides.

Poach a little cream muslin.

Place your first sponge cookie on top and brush with sugar syrup and rum or kirsch.

For the syrup

Pour 30g caster sugar and 30g water into a small saucepan and heat until boiling. Remove from heat and add a small capful of alcohol. Mix well.

Poach some crème mousseline, a few chopped strawberries, some cream and the second sponge cake soaked in syrup. Cover with clingfilm and chill for at least 4 hours, to allow the butter to harden and give the strawberry cake a firm hold.

Turn your fraisier over and remove the ring.

I decorated with strawberries, strawberry flowers and leaves. Chill until ready to eat.

Remember to remove the rhodoid film before serving your cake.

Mother’s Day Millefeuille

Mother’s day millefeuille composed of

– puff pastry,
– pastry cream,
– white fondant,
– milk chocolate.

Materials used

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

– Pastry bags

– Plain socket

(Amazon paid links)

Ingredients

Puff pastry
✔300g flour
✔5g salt
✔150g tempered water
✔100g melted butter
✔150g tourage or PDO butter

Pastry cream
✔450g milk
✔5 yolks
✔55g sugar
✔30g cornflour
✔2g gelatin
✔30g butter
vRum

Assembly
✔140g white fondant
✔A few pistoles of milk chocolate

The recipe

Puff pastry (the day before)
✔300g flour
✔5g salt
✔150g tempered water
✔100g melted butter
✔150g tourage or PDO butter

Pour the flour, salt, water and melted butter into the bowl of a food processor and mix the ingredients. Form into a ball, filter and chill for at least 1h00. Meanwhile, place your tourage butter (if not conventional butter) in parchment 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 on a floured work surface. Place the butter in the middle.

Enclose the tourage butter by folding the 2 sides into the center. Roll out the dough lengthwise. Trim ends if necessary to create a neat rectangle.

Rotate the dough a quarter turn and fold in three, right side down and then left side up. Roll out the dough lengthwise again and fold in thirds, first the right side, then the left. Two rounds have now been completed. Shrink-wrap your dough and chill for at least 1 hour.

Make 2 more rounds in the same way. Shrink-wrap your dough and chill overnight. You can then use the dough as is, or make two more rounds for a finer puff pastry.

Roll out your dough and cut into three equal rectangles. Place on a baking sheet lined with baking paper.

Cover with another sheet of baking paper, a baking tray and a little weight to prevent the dough from puffing up too much during baking. Bake at 180°C for 1h00.

At the end of the cooking time, sprinkle with a little powdered sugar and cook for longer.

Remove from the oven and allow to cool before cutting out 3 rectangles of identical size.

Pastry cream
✔450g milk
✔5 yolks
✔55g sugar
✔30g cornflour
✔2g gelatin
✔30g butter
✔Rum

Heat milk. Place the gelatin sheet in a large bowl of cold water.

Mix yolks, sugar and cornflour in a bowl. Pour hot milk over sugar/yolk mixture. Stir. Pour back into saucepan. Add rum and stir until thickened. Stir until thickened. Remove from heat and add the gelatin sheet, previously softened in a bowl of cold water. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.

Collect the crème pâtissière. Loosen slightly with a spatula. Line a pastry bag fitted with a plain tip. Poach it onto two cookies. Place one cookie on top of the other. Set aside in a cool place.

Assembly
✔150g white fondant
✔A few pistoles of milk chocolate

Heat the white fondant in a bain-marie not exceeding 40/42°C.

Spread the chocolate fondant over the 3rd cookie using an angled spatula.

Then melt a little milk chocolate and poach it over the hardened fondant, imitating the beating of a heart. I decorated it with a red-white chocolate heart. Place this cookie on top of the other two and keep in a cool place until ready to eat.

Raspberry and Lemon Entremet

Lemon raspberry entremet

– a lemon madeleine cookie,
– a raspberry compote,
– a lemon mousse,
– raspberry jelly,
– white velvet spray.

Material used

– Cylindra Pavoni Ø15 KE089 Pierre Hermé mould (link paid by Amazon)

– Tefal baking sheet

– Rolling pin

– White velvet spray

Ingredients

Raspberry insert
✔195g raspberries
✔45g sugar
✔2g pectin

Lemon madeleine cookie
✔50g butter
✔40g caster sugar
✔1 egg
✔50g flour
✔1 half teaspoon yeast
✔Lemon zest

Lemon curd
✔2 eggs
✔50g sugar
✔65g lemon juice
✔4g gelatine
✔30g butter

Lemon mousse
✔Curd
✔160g liquid cream

Assembly
✔White velvet spray

Raspberry jelly
✔120g mixed and strained strawberries
✔3g gelatine
✔25g powdered sugar

The recipe

For 1 dessert for 6 people

Raspberry insert
✔195g raspberries
✔45g sugar
✔2g pectin

Pour the raspberries into a saucepan and heat over a low heat for a few minutes. In a small bowl, combine the powdered sugar and NH pectin. Increase the heat and pour the mixture over the raspberries, stirring constantly for a further 2 minutes.

Pour the compote into a circle or mold with a smaller diameter than your final mold, lined with cling film. Chill for at least 1 hour, then freeze.

Lemon madeleine cookie
✔50g butter
✔40g caster sugar
✔1 egg
✔50g flour
✔1 half teaspoon yeast
✔Lemon zest

In a mixing bowl, cream the butter with the powdered sugar. Add egg. Mix well.

Sift in flour and baking powder. Finally, add the zest of a washed lemon. Pour onto a baking tray lined with baking paper.

Bake at 170°C until lightly colored. Leave to cool completely, then cut out a circle to fit your baking tin.

Cut out your hazelnut cookie using a cookie cutter (I used an entremet circle smaller in diameter than my mold).

Lemon curd
✔2 eggs
✔50g sugar
✔65g lemon juice
✔4g gelatine
✔30g butter

In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter, cut into pieces. Set aside.

Lemon mousse
✔Curd
✔160g liquid cream

Whip the cold cream with an electric mixer.

Gently fold into the lemon cream mixture.

Assembly

Fill the Pierre Hermé Pavoni cylinder mould halfway with lemon mousse.

Add the frozen raspberry compote insert.

Top with lemon mousse.

Finish with the lemon madeleine cookie. Place in the freezer overnight or for at least 6 hours.

The next day, unmould the entremet. I removed some of the lemon mousse from the top to make it easier to apply the jelly on top. Immediately apply the white velvet spray.

Raspberry jelly
✔120g mixed and filtered raspberries
✔3g gelatine
✔25g powdered sugar

Blend the raspberries and strain to remove the seeds. Pour raspberries into a saucepan with 25g caster sugar. Heat through. Remove from heat and add 3g gelatin, previously softened in a bowl of cold water and squeezed dry. I added a drop of red coloring because the raspberry loses its color when heated. Stir and leave to cool before pouring over your cake. Place in a cool place to set.

I added fresh raspberries and a white chocolate bar found on the annikids.com website. Place in a cool place to defrost. Allow at least 6 hours.

Strawberry pistachio entremet

Strawberry pistachio entremet

– a pistachio mousse,
– a strawberry compote,
– a pistachio praline crunch,
– green velvet spray,
– strawberry jelly.

Materials used

– Pavoflex hollow band mould

– Rolling pin

– Baking paper

– Green velvet spray

Ingredients

Strawberry compote
✔125g strawberry deserts
✔15g sugar
✔1g pectin

Pistachio praline
✔150g unsalted pistachios
✔75g caster sugar

Pistachio mousse
✔60g liquid cream
✔60g white chocolate
✔120g cold liquid cream
✔60g pistachio praline
✔2.5g gelatin

Pistachio praline crisp
✔30g white chocolate
✔30g crêpes dentelles
✔40g pistachio praline

Strawberry jelly
✔75g strawberries, mixed and strained
✔10g water
✔10g sugar
✔2.5g gelatine
✔Red coloring (optional)

Assembly
✔Green velvet spray

The recipe

For 4 desserts

Pistachio praline
150g unsalted pistachios
75g caster sugar

Pour the unsalted pistachios onto 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 parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.

Strawberry compote
125g strawberry deserts
15g sugar
1g pectin

Cut strawberries into small cubes. Mix the pectin and caster sugar in a small bowl. Pour the strawberries into a saucepan and heat over low heat for a few minutes. Then turn up the heat, pour in the pectin-sugar mixture and cook for a further two minutes, stirring constantly. Turn off the heat and set aside until ready to assemble.

Pistachio praline crisp
✔30g white chocolate
✔30g crêpes dentelles
✔40g pistachio praline

Mix pistachio praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of parchment paper and freeze for a few minutes. Cut to size using a cookie cutter. Set aside in the freezer until ready to assemble.

Pistachio mousse
✔60g liquid cream
✔60g white chocolate
✔120g cold liquid cream
✔60g pistachio praline
✔2.5g gelatin

In a bowl of cold water, place the gelatine leaves.

Melt the white chocolate in the microwave or bain-marie.

In a saucepan, heat the 60g liquid cream with the pistachio praline. Remove from heat and add the gelatine and melted white chocolate. Mix and set aside.

Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.

Assembly

Fill the Pavoflex Moule bande creuse (on sale on Amazon but also on other sites such as meilleurduchef.com, cuisineaddict.com) halfway with pistachio mousse.

Spread the strawberry compote evenly using a small spoon or piping bag.

Cover with the remaining pistachio mousse.

Finish with the pistachio praline crunch.

Freeze overnight or for at least 6 hours.

The next day, unmold the cakes and immediately apply the green velvet spray.

Strawberry jelly
✔75g strawberries, mixed and strained
✔10g water
✔10g sugar
✔2.5g gelatine
✔Red coloring (optional)

Place the gelatine leaves in a large bowl of cold water. In a saucepan, pour 75g of mixed strawberries, strained to remove seeds. Add 10g water and 10g caster sugar. Heat through. As soon as it starts to boil, turn off the heat and add the gelatine, wrung out and softened. Leave to cool slightly, and when the mixture is close to 30°C, pour into the hollows of the entremets.

Chill until ready to eat. When the jelly had set, I placed a small strawberry and a Mother’s Day white chocolate from annikids.com on top.

Vanilla bean

Vanilla bean composed of

– vanilla mousse,
– vanilla gel
– hazelnut/almond/vanilla praline,
– chocolate shell.

Materials used

– Transparent film

– Cooking thermometer

– Pastry bag

– Hendi kitchen blowtorch

(links paid for by Amazon)

Ingredients

Almond/hazelnut/vanilla praline
✔100g hazelnuts
✔100g almonds
✔1 vanilla pod
✔100g caster sugar

Vanilla gel
✔ 55g water
✔ 60g sugar
✔ 2g NH pectin
✔ 1 vanilla pod

Vanilla mousse
✔55g single cream
✔1 vanilla pod
✔75g white chocolate
✔150g single cream
✔2g gelatine

Chocolate shell
✔200g dark chocolate
✔200g Cocoa butter
✔Dark colouring

+ a little cocoa powder

The recipe

For 3 vanilla beans

Almond/hazelnut/vanilla praline
✔100g hazelnuts
✔100g almonds
✔1 vanilla pod
✔100g caster sugar

Pour the hazelnuts, vanilla pod and almonds 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 (having first rubbed them to remove as much skin as possible), almonds, vanilla pod and chopped caramel in the bowl of a blender and blend until you have a praline. Store in a sealed container. You’ll have some praline left over for other recipes.

Place some of the praline in a piping bag. Set aside for assembly.

Vanilla gel
✔ 55g water
✔ 60g sugar
✔ 1.5g NH pectin
✔ 1 vanilla pod or vanilla powder

Mix the pectin with a tablespoon of sugar in a small bowl. Bring the water, the remaining caster sugar and the seeds from the vanilla pod or vanilla powder to the boil.

Pour the sugar/pectin mixture into the saucepan, then, without stopping stirring, continue cooking for 2 minutes. Place in a piping bag and set aside until ready to assemble.

Vanilla mousse
✔55g single cream
✔1 vanilla pod
✔75g white chocolate
✔150g single cream
✔2g gelatine

Place the gelatine sheet in a bowl of cold water.

In a saucepan, heat the 55g single cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix well and set aside.

Whip the cold cream with an electric mixer. Pour in the previous mixture when it is < 35°C and stir gently. Place the mousse in a piping bag fitted with a plain tip for assembly.

Assembly

Lay a sheet of transparent film flat on your table.

Poach about twenty centimetres of the vanilla mousse.

Poach two strands of almond/hazelnut/vanilla praline parallel to the vanilla mousse.

Poach a drizzle of vanilla gel.

Add a dollop of vanilla mousse on top.

Roll up and place in the freezer on a baking tray overnight.

Dark chocolate shell
✔200g dark chocolate
✔200g cocoa butter
✔Dark chocolate colouring

Melt the dark chocolate with the cocoa butter in the microwave or bain marie, and add a little dark colouring, optional to get a more realistic pod colour. Wait until your chocolate is around 32°C or so.

Dip your first vanilla pod quickly into the melted chocolate as soon as it comes out of the freezer (keep the other pods in the freezer to take out at the last minute). As I didn’t have a container high enough, I dipped my bean halfway into the chocolate and then turned it over to make the other half.

Using a fork, score the length of the vanilla pod.

Sprinkle a little cocoa powder over your vanilla pod.

Quickly run the kitchen blowtorch over the cocoa powder.

Proceed in the same way for all your pods.

Chill until ready to eat. I decorated with a daffodil flower or hyacinth flowers.

Strawberry meringue

Strawberry meringue

– a meringue,
– a strawberry mousse,
– strawberry brunoise,
– fuchsia velvet spray,
– cherry blossom.

Equipment used

– Tefal baking tray

– Silikomart truffles crown mould

– Baking paper

– Ancel 210 bloom gelatin

(Amazon paid links)

Ingredients

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

Strawberry mousse
✔180g strawberries
✔20g sugar
✔100g liquid cream
✔3g gelatine

Montage
✔Spray velvet fuchsia
✔Strawberry brunoise
✔White chocolate
✔Cherry blossoms

The recipe

For 4 cakes

Strawberry mousse
✔180g strawberries
✔20g sugar
✔100g liquid cream
✔3g gelatine

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

Fill silikomart mould with strawberry mousse. Freeze overnight or for at least 6 hours.

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

Pour the egg whites, powdered sugar, cornflour and lemon juice into a mixing bowl. Beat the 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 sheet lined with baking paper.

Bake at 90°C for 2? hours, then leave in the oven for a further 30 minutes.

Turn each meringue over and file the underside a little so that the meringues are stable.

Melt a little white chocolate and brush it over the top of the meringue to protect it from the moisture of the mousse and strawberries, and to keep it in place.

Remove the strawberry mousses from the freezer and immediately apply the fuchsia velvet spray (I found it on the deco-relief.fr website). Place each entremet on a meringue.

I diced a few strawberries to garnish the hollow of my mousse. I placed them on absorbent paper to remove as much moisture as possible.

I decorated it with cherry blossoms.

Lemon eclair

Lemon eclair made with

– choux pastry,
– lemon pastry cream,
– pastry fondant,
– white chocolate decorations,
– and a pansy flower.

Materials used

– Micro-perforated silicone baking mat

– Silicone baking tray

– Pastry bags

– Fluted tip

– Garnishing tip

(Amazon paid links)

Ingredients

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

Lemon cream
✔60g lemon juice
✔60g egg
✔50g caster sugar
✔30g butter pieces

Lemon pastry cream
✔250g milk
✔30g sugar
✔3 egg yolks
✔25g flour
✔lemon cream
✔zest of a lemon

Icing
✔115g white fondant
✔30g glucose
✔Yellow coloring

Assembly
✔White chocolate decorations
✔Pansy flowers

The recipe

For 6 eclairs

Icing
✔115g white fondant
✔30g glucose
✔Yellow coloring

Pour all ingredients into saucepan. Heat the white fondant in a bain-marie to 60°C. Add yellow colorant. Quickly pour the white fondant onto the silicone tray. Place in the freezer for a few hours.

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. Dry out the dough . Pour into a bowl and then gradually add the beaten eggs. Poach the choux pastry onto a micro-perforated mat with a fluted tip. Bake at 180°C for 35 to 40 minutes, then cool on a wire rack.

For this recipe, I tried the silicone flash mold found on the temu site. I made my choux pastry the day before and froze it.

Lemon cream
✔60g lemon juice
✔60g egg
✔50g caster sugar
✔30g butter pieces

In a saucepan, heat the lemon juice with the powdered sugar and eggs until the cream thickens. Off the heat, add the butter cut into pieces. Mix well. Set aside.

Lemon pastry cream
✔250g milk
✔30g sugar
✔3 egg yolks
✔25g flour
✔lemon cream
✔zest of one lemon

In a saucepan, bring the milk to the boil. In a bowl, mix the yolks with the caster sugar. Add flour or cornflour. Mix again. Pour in the hot milk and return to the pan. Cook, stirring constantly. The cream will thicken. Remove from heat.

Add the lemon cream and lemon zest. Strain and chill.

Scoop out the crème pâtissière and loosen it a little by stirring with a spatula, then line a piping bag.

Make two holes under each éclair and top with lemon custard.

Place the frozen fondant on each éclair.

I decorated with a white chocolate bee from annikids.com and a pansy flower.

Chill until ready to eat. I served it with a strawberry salad.

Apple entremet

Apple Entremet made with

– apple compote,
– a vanilla mousse,
– a praline crunch,
– green velvet spray.

Material used

– Silikomart Essential 80 X6 mould

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

(Amazon paid links)

Ingredients

Apple compote
✔140g apple deserts
✔25g sugar
✔Cinnamon
✔50g water
✔2g gelatine

Vanilla mousse
✔50g full-fat liquid cream
✔50g white chocolate
✔2g gelatin
✔120g whipping cream
✔1 vanilla pod

Praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Green velvet spray

The recipe

For 5 desserts

Apple compote
✔140g apple deserts
✔25g sugar
✔Cinnamon
✔50g water
✔2g gelatine

Place the gelatin leaf, in a large bowl of cold water. In a saucepan, heat the diced apples with the water, cinnamon powder and sugar. Cook over low heat for a few minutes. Remove from heat and add the gelatine. Set aside until ready to assemble.

Praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the hazelnut praline, then crumble the crêpes dentelles. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a cookie cutter to the diameter of your mold. Place in the freezer until ready to assemble.

Vanilla mousse
✔50g full-fat liquid cream
✔50g white chocolate
✔2g gelatin
✔120g whipping cream
✔1 vanilla pod

Place the gelatine sheet in a bowl of cold water.

Heat the 50g liquid cream in a saucepan with the vanilla powder or vanilla pod, scraped out with the tip of a knife. Melt the white chocolate in the microwave. Remove from the heat and add the cream, gelatine and white chocolate. Mix well and set aside.

Whip the 120g of cold cream in a bowl with an electric mixer. Gently fold in the previous mixture.

Fill the Essentials 80 mould halfway with vanilla mousse, working up the sides. Add the pear compote.

Finish with a little vanilla mousse and not the crunchy praline cookie.

Place in the freezer overnight or for at least 6 hours. The next day, unmold your entremets, place them upside down and immediately apply the green velvet spray.

I decorated it with a slice of green apple in white chocolate, purchased from annikids.com.