English – Page 35 – Les délices 31

Praline egg in its egg cup

Praline egg in an egg cup made of

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

Materials used

– Silikomart secret mould 100ml – 8 cavities

– Silikomart choco spiral mould

– Silikomart mould 12 eggs

– Ancel 210 bloom gelatine

– Pastry bag

Ingredients

Hazelnut praline
100g hazelnuts
50g powdered sugar

Hazelnut biscuit
32g hazelnut powder
1 egg
1 egg white
32g icing sugar
10 g butter
7 g flour

Chocolate praline crisp
✔10g milk chocolate
✔20g hazelnut praline
✔10g crêpes dentelles

Vanilla mousse
✔30g liquid cream
✔30g white chocolate
✔30g cold liquid cream
✔1g gelatine

Assembly
✔Spray velvet brown
✔Food gold leaf
✔White chocolate
✔Some milk chocolate pistoles

Hazelnut praline mousse
✔80g liquid cream
✔50g white chocolate
✔50g praline
✔120g of liquid cream 30% MG min
✔4g gelatine

The recipe

For 4 desserts

Hazelnut praline
100g hazelnuts
50g powdered sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.

Praline insert
Fill the Silikomart choco spiral mould with hazelnut praline and place in the freezer for at least 3 to 4 hours.

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

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. 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 the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 10 minutes at 175°C. Take the biscuit out of the oven and let it cool before peeling it off the paper and cutting it into circles of two different sizes for your Silikomart secret mould and the Silikomart 12 egg mould.

Chocolate praline crisp
✔10g milk chocolate
✔20g hazelnut praline
✔10g crêpes dentelles

Mix all the ingredients together. Spread onto the larger diameter biscuits (which fit into the silikomart Secret mould) then place in the freezer.

Hazelnut praline mousse
✔80g liquid cream
✔50g white chocolate
✔50g praline
✔120g of liquid cream 30% MG min
✔4g gelatine

Place the gelatine sheets in a bowl of cold water. Melt the white chocolate in the microwave. Heat the 80g of liquid cream in a saucepan. Remove from the heat and pour over the white chocolate, add the gelatine and the praline. Mix well and set aside. Whip the 120g of cold cream in a bowl with an electric mixer. Gently fold in the previous mixture.

Assembly

Fill the Silikomart Secret moulds with 3/4 of the praline mousse. Add the hazelnut biscuit with the crispiness towards the inside. Place in the freezer overnight or at least 6 hours.

Vanilla mousse
✔30g liquid cream
✔30g white chocolate
✔30g cold liquid cream
✔1 vanilla pod or vanilla powder
✔1g gelatine

Place the gelatine sheet in a bowl of cold water. Melt the white chocolate in the microwave. Heat the 30g of liquid cream with the vanilla in a saucepan. Remove from the heat and add the gelatine and white chocolate. Mix well and set aside. Whip the 30g of cold cream in a bowl with an electric mixer. Gently fold in the previous mixture.

Assembly

Fill the Silikomart 12-egg mould with the mousse halfway up. Add the praline insert. Top with a little mousse and finish with the hazelnut biscuit. Place in the freezer overnight or at least 6 hours.

The next day, remove the desserts from the Silikomart Secret mould and immediately apply the brown velvet spray. Add a spoonful of praline to each hollow.

Melt white chocolate with a few drops of milk chocolate to colour it slightly. Place the chocolate in a tall, narrow container. Remove the egg dishes from the freezer. Using a wooden pick, quickly dip each egg into the chocolate and scrape the underside over the rim of your container to remove any excess. Place on a piece of baking paper until the chocolate sets. Carefully remove the wooden pick. Place your egg in the hollow of your entremet on top of the praline.

Add a small gold leaf on top to cover the hole in the wooden spike. Place in a cool place for at least 2 hours.

Pistachio and strawberry cake

Pistachio and strawberry cake made of

– a pistachio biscuit
– a pistachio praline crunch
– a pistachio cream
– a strawberry mousse
– a strawberry jelly.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

Ingredients

Pistachio biscuit (the day before)
✔65g icing sugar
✔1 egg
✔65g pistachio powder
✔20g butter
✔15g flour
✔15g caster sugar
✔100g egg whites

White chocolate and pistachio praline crisp (the day before)
✔60g pistachio praline
✔30g white chocolate
✔35g crêpes dentelles

Pistachio cream (the day before)
✔3g gelatine
✔150 ml cream
✔1 egg yolk
✔20g caster sugar
✔70g pistachio praline

Strawberry mousse (the day before)
✔150g strawberries
✔4g gelatine
✔110g liquid cream
✔30g caster sugar

Strawberry jelly
✔100g mixed strawberries without seeds
✔3g gelatine
✔20g caster sugar

The recipe

Serves 5 to 6

Pistachio biscuit
✔65 g pistachio powder
✔1 egg
✔100g egg white
✔65 g icing sugar
✔15 g flour
✔15 g caster sugar

In a bowl, add the pistachio powder, icing sugar and whole egg. Mix well. Add the sifted flour. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper and smooth out the dough. Bake the biscuit for 8 to 10 minutes at 180°C.

Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out two rectangles measuring 20X11cm.

Pistachio Crisp
✔30g white chocolate
✔60g pistachio praline
✔30g of crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crumbled crêpes dentelles. Mix gently. Roll out the crêpes dentelles between two sheets of greaseproof paper into a rectangle the size of your frame (20X11cm for me). Place in the freezer for a few minutes. Cut the crisp to the size of your frame and place it on the bottom of your frame. Place the first pistachio biscuit on top and return to the freezer.

Pistachio cream
✔150g cream
✔50g sugar
✔2 egg yolks
✔80g pistachio praline
✔3g gelatine

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 150ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pistachio praline and mix. If necessary you can blend the mixture a little so that it is smooth. Leave to cool slightly, then pour over the crumble and place in the freezer for a few minutes before placing the second pistachio biscuit.

Strawberry mousse (the day before)
✔150g strawberries
✔4g gelatine
✔110g liquid cream
✔30g caster sugar

Heat, in a small saucepan, the mixed strawberries. Add, off the heat, the gelatine, well wrung out and previously softened in a bowl of cold water. Set aside. Whip the cold cream (110g) with the powdered sugar using an electric mixer. Using a spatula, gently add the previous mixture.

Pour over the second biscuit, leaving 2 to 3 mm free to apply the jelly. Place in the freezer overnight or at least 6 hours.

Strawberry jelly
✔100g mixed strawberries without seeds
✔3g gelatine
✔20g caster sugar

Place the gelatine sheets in a large bowl of cold water. In a saucepan, heat the sugar and the mixed strawberries previously strained to remove the seeds. Remove from the heat and add the gelatine, wrung out and softened. Mix and let cool a little before pouring over your frozen cake. Place your cake in the fridge for at least 4 to 5 hours. You can serve it whole or cut it into individual pieces.

I decorated with a few unsalted pistachios and a white chocolate decoration made with chocolate transfer sheet.

Orange and chocolate entremet

Orange and chocolate entremet composed of

– an orange mousse,
– a hazelnut biscuit,
– a chocolate praline crunch,
– orange velvet spray.

Materials used

– Silikomart cylinder mould x8

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Orange velvet spray

– Mandarin pavoni mould

– Angled spatula

Ingredients

Hazelnut biscuit
10g butter
35g roasted hazelnut powder
35g icing sugar
7g flour
25g egg
1 egg white
10g caster sugar

Milk chocolate crisp (the day before)
✔20g milk chocolate
✔40g hazelnut praline
✔20g of crêpes dentelles

Orange mousse (the day before)
✔120g orange juice
✔1 egg
✔75g sugar
✔10g cornflour
✔150g liquid cream 30% MG
✔5g gelatine

Sweet dough
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
✔1 zest of an orange

The recipe

For 7 desserts

Hazelnut biscuit
10g butter
35g roasted hazelnut powder
35g icing sugar
7g flour
25g egg
1 egg white
10g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. 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 the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 10 to 12 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before cutting it out with the cookie cutter supplied with the Silikomart mould.

Milk chocolate crisp (the day before)
20g milk chocolate
40g hazelnut praline
20g of crêpes dentelles

Mix all the ingredients together. Spread on the biscuits and place in the freezer.

Orange mousse (the day before)
✔120g orange juice
✔1 egg
✔75g sugar
✔10g cornflour
✔150g liquid cream 30% MG
✔5g gelatine

Place the gelatine in a large bowl of cold water.
In a mixing bowl, combine the egg, powdered sugar and cornstarch. Pour the orange juice into a saucepan and bring to the boil. Add the previous mixture. Heat over low/medium heat, stirring constantly until the cream thickens. Remove from the heat and add the gelatine. Set aside. In a salad bowl, whip the cold liquid cream and gently fold in the cooled mixture using a spatula.

Assembly

Fill the Silikomart cylinder mould 3/4 of the way with the orange mousse, making sure that it reaches all the edges. Add the hazelnut biscuit, crisp side in. Place in the freezer overnight.

Sweet dough
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
✔1 zest of an orange

Mix all the ingredients together, roll out and put in the fridge. Roll out the dough between two sheets of baking paper with a rolling pin, then detail it with the cutter provided. Bake at 180°C between two micro perforated mats. Keep an eye on the baking process and take them out as soon as they colour.

Remove the desserts from the freezer, unmould and immediately apply the orange velvet spray. Then place each dessert on a sweet pastry biscuit. I decorated with a dark chocolate wedge.

Pecan entremet

Pecan Entremet composed of

– a pecan biscuit,
– a pecan crisp,
– a creamy praline pecan insert,
– a vanilla mousse,
– a mirror glaze.

Material used

– X6 silikomart mini Goccia mould

– Silikomart X15 petit fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Bamix hand blender

Ingredients

Pecan Praline
✔100g pecans
✔50g powdered sugar

Creamy praline insert (the day before)
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g pecan praline

Pecan biscuit
✔65 g pecan powder
✔1 egg
✔1 egg white
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Pecan nut praline crisp
✔40g praline
✔30g white chocolate
✔30g of crêpes dentelles

Vanilla mousse (the day before)
✔100g cream
✔100g white chocolate
✔200g cold liquid cream
✔1 vanilla pod
✔3.5g gelatine

White chocolate and pecan mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pecan praline
✔5g gelatine
✔45g liquid cream

The recipe

For 6 desserts

Pecan praline (the day before)
✔100g pecans
✔50g caster sugar

Place the pecans on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.

Creamy praline insert (the day before)
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g pecan praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 60ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pecan praline and mix. Leave to cool and then pour into the Silikomart small oven insert mould X15 cavities 3/4 and place in the freezer.

Pecan biscuit (the day before)
✔65 g pecan powder
✔1 egg
✔1 egg white
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pecan powder (I mixed 65g of pecans), flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out the biscuit with a cookie cutter.

Vanilla mousse (the day before)
✔100g cream
✔100g white chocolate
✔200g cold liquid cream
✔1 vanilla pod
✔3.5g gelatine

In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 100g of liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.

Assembly

Fill the Silikomart mini Goccia mould with vanilla mousse halfway up the sides of the mould, using a spoon. Place the creamy praline insert. Add a little vanilla mousse and finish with the pecan biscuit.

Praline pecan crisp (the next day)
✔40g of praline
✔30g white chocolate
✔30g of crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of baking paper and freeze for a few minutes. Cut out with a cookie cutter about the diameter of your dessert. Set aside.

White chocolate and pecan mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pecan praline
✔5g gelatine
✔45g single cream

In a large bowl of cold water place the gelatine leaves. In a saucepan, heat the sugar, water and glucose to a boil. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and the pecan praline. Use a hand blender without a bell jar to blend the mixture evenly. Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35°C.

Place on top of the praline crisp. Decorate with chopped pecans and chill for at least 3 hours. I caramelised some whole pecans. Place one on each dessert just before serving.

Hazelnut and almond entremet

Pear and Hazelnut Entremet composed of
– a sweet pastry biscuit,
– an almond biscuit,
– a praline crunch,
– a creamy hazelnut and almond insert,
– a praline mousse,
– a brown velvet spray,
– roasted and caramelised hazelnuts.

Material used

– Micro perforated silicone baking mat

– Silikomart mini dot mould X6

– Silikomart small oven mould x15 cavities

– Brown velvet spray

Ingredients

Hazelnut and almond praline
✔100g hazelnuts
✔100g almonds
✔100g powdered sugar

Almond biscuit
✔35g almond powder
✔25g egg
✔35g icing sugar
✔10g butter
✔7 g flour
✔1 egg white
✔10g caster sugar

Praline crisp
✔20g milk chocolate
✔40g hazelnut and almond praline
✔20g crêpes dentelles

Hazelnut and almond cream
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g praline

Praline mousse
✔60 g full cream
✔60 g white chocolate
✔2g gelatine
✔1260 g whipped cream
✔35g praline

Sweet pastry (Next day)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk

The recipe

For 6 desserts

Almond biscuit
✔35g almond powder
✔25g egg
✔35g icing sugar
✔10g butter
✔7 g flour
✔1 egg white
✔10g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Spread with an angled spatula to ensure a uniform height. Bake the biscuit for 12 to 14 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it out with a circular cookie cutter slightly smaller in diameter than your Silikomart mould.

Almond and hazelnut praline (the day before)
✔100g hazelnuts
✔100g almonds
✔100g caster sugar

Pour the hazelnuts and almonds onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much of the skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you have a praline. You will have some praline left over for another recipe. This can be stored in a closed container. You will just have to mix it well again before use as the oil from the hazelnuts will rise to the surface.

Hazelnut and almond cream (the day before)
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g praline

Place the gelatine in a bowl of cold water. In a separate bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 50 ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Fill the insert mould, Silikomart petits fours 15 cavities for me, with this creamy praline. Place in the freezer for at least 4 hours.

Praline crisp (the day before)
✔20g milk chocolate
✔40g hazelnut and almond praline
✔20g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the praline. Mix gently. Spread on the biscuits and place in the freezer.

Praline mousse
✔60 g full cream
✔60 g white chocolate
✔2g gelatine
✔1260 g whipped cream
✔35g praline

Hydrate the gelatine in very cold water. In a saucepan, heat the liquid cream. Off the heat, add the wrung-out gelatine, mix, pour over the white chocolate previously melted in the microwave. Add the praline, mix and set aside. Whip the cold cream with a mixer and add it to the warmed mixture.

Assembly

Pour the praline mousse into the Silikomart mini dot mould halfway up. Add the creamy insert. Cover with the praline mousse and finish with the almond biscuit covered with the crisp with the crisp facing inwards. Place in the freezer overnight.

Sweet dough (The day after)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk

Mix all the ingredients together, film and put in the fridge. Roll out the dough with a rolling pin and cut out with a circular cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.

Take the frozen entremets out and apply the brown velvet spray immediately. Place a small spoonful of praline in the hollow, followed by a chocolate tablet made with a chocolate transfer sheet (bought on the meilleurduchef.com website).

To finish, I chopped up some hazelnuts and roasted them in a pan, sprinkling a little powdered sugar on top. I stirred until the hazelnuts were caramelised. Leave to cool on a sheet of greaseproof paper, spacing them out to prevent them sticking together as they cool. Then place all around the entremets on the sweet pastry biscuit.

Strawberry panna cotta

Strawberry panna cotta made with

– liquid cream,
– strawberry coulis,
– a chocolate shell.

Materials used

– Silikomart secret mould 100ml – 8 cavities

– Ancel 210 bloom gelatine

– Pastry bag

– Pavoni honeycomb tile mould

Ingredients

Panna cotta
✔50cl de crème liquide 30% de MG
✔50g de sucre en poudre
✔Vanille en poudre
✔3 feuilles de gélatine (6g)

Tuile
✔25g de sucre
✔12g de farine
✔12g de beurre fondu
✔25g de blanc d’œuf
✔Pink/purple colouring

Chocolate shell
✔250g strawberry inspired chocolate
✔45g white chocolate
✔20g neutral oil

Assembly
✔150g strawberry coulis
✔Food gold leaf

The recipe

Serves 5

Panna cotta
✔50cl of cream
✔50g sugar
✔vanilla powder
✔3 sheets of gelatine (2g each)

Soften the gelatine in a large bowl of cold water. Heat the cream, vanilla and caster sugar in a saucepan.

Remove from the heat and add the gelatine, well wrung out. Mix well, spread into the Silikomart Secret mould and place in the freezer for at least 4 hours.

Chocolate shell
✔250g strawberry inspired chocolate
✔45g white chocolate
✔20g neutral oil

Melt the strawberry-inspired chocolate with the oil in a narrow container in the microwave, but one that will fit your frozen panna cotta. Mix well.

Melt the white chocolate in the microwave and fill with a piping bag. Cut off the end of the piping bag and make quick strokes on the surface of the strawberry-inspired chocolate.

Using a wooden skewer stuck in the middle of the panna cotta, dip it into the chocolate without covering it. Stop before you reach the top of the panna cotta. Then scrape the excess chocolate off the edge of the container. Repeat the operation for the other 4 desserts, adding white chocolate each time.

Mix 150g of strawberries with a little sugar (optional) and fill each hole, having first removed the wooden spike. Place in the fridge for at least 3 hours to defrost.

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔25g egg white
✔Pink/purple colouring

Mix all the ingredients together. Fill the Pavoni honeycomb tin. Smooth with an angled spatula to remove excess. Bake in a hot oven at 170°C for 6/7 minutes (may vary depending on your oven). As soon as you remove from the oven, remove from the mould. Be careful, they harden very quickly and become brittle. Handle with care.

Place the tiles at the last moment, just before serving, otherwise they will soften if placed in the fridge. I decorated them with a little edible gold leaf.

Strawberry entremet

Strawberry Entremet composed of

– a white chocolate crunch,
– an almond biscuit,
– a strawberry counter,
– a strawberry mousse,
– a pink velvet spray,
– strawberry coulis.

Material used

– Tefal baking tray

– XiaoShenLu concave ball mould

– Pink velvet spray

Ingredients

Almond biscuit
✔30 g peanut powder
✔1 egg yolk
✔30 g icing sugar
✔10g butter
✔7 g flour
✔1 egg white

White chocolate crisp
✔100g white chocolate
✔30g crêpes dentelles
✔1 chocolate transfer sheet

Strawberry compote
✔40g diced strawberries
✔15g caster sugar
✔3 tablespoons water
✔1g NH pectin

Strawberry mousse
✔180g strawberries
✔120g liquid cream
✔25g caster sugar
✔4g gelatine

Mixed strawberry coulis

The recipe

For 5 people

Almond biscuit
✔30 g peanut powder
✔1 egg yolk
✔30 g icing sugar
✔10g butter
✔7 g flour
✔1 egg white

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer. Gently fold it into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out rectangular biscuits with a biscuit cutter.

Strawberry compote
✔40g diced strawberries
✔15g caster sugar
✔3 tablespoons water
✔1g NH pectin

In a saucepan, pour and heat the diced strawberries with the water. In a small bowl mix the caster sugar and pectin. Pour this mixture over the strawberries and cook for 2 minutes without stopping stirring. Spread the compote over the almond biscuits and place in the freezer.

White chocolate crisp
✔100g white chocolate
✔30g crêpes dentelles
✔1 chocolate transfer sheet

Mix the white chocolate previously melted in the microwave and the crumbled crêpes dentelles. Spread on the transfer sheet previously cut to the desired dimensions to accommodate your entremet. and put in the freezer.

Strawberry mousse
✔180g strawberries
✔120g liquid cream
✔25g caster sugar
✔4g gelatine

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the mixed strawberries. Remove from the heat and add the wrung-out gelatine. Mix and set aside. In a bowl, whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.

Assembly

Pour the strawberry mousse halfway into the silicone mould, pushing it up to the edges. Add the biscuit, strawberry compote to the inside. Place in the freezer overnight.

The next day, unmould your mould and immediately apply the pink velvet spray. Place your entremet on your crisp without forgetting to remove the plastic sheet from your transfer sheet. Mix a few strawberries, with a little sugar if they are not sweet enough (optional) and garnish the holes in your entremet.

I decorated with small gold leaves.

Place in the fridge for at least 3 to 4 hours before eating.

Pear and Hazelnut Entremet

Pear and Hazelnut Entremet made with

– a pear mousse,
– diced pears,
– a hazelnut biscuit,
– a brown velvet spray,
– a hazelnut sweet biscuit,
– a dark chocolate decoration.

Material used

– Micro perforated silicone baking mat

– Silikomart silicone mould Truffle Crown 90

Ingredients

Pear mousse
✔180g mixed pears
✔4g gelatine
✔150g liquid cream
✔Pears, diced

Hazelnut biscuit
✔65g hazelnut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar

Hazelnut sweet pastry
✔85g flour
✔25g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt

Assembly
✔Spray brown velvet
✔Milk chocolate disc

The recipe

For 4 desserts

Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. 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 the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Spread with an angled spatula to ensure a uniform height. Bake the biscuit for 10 to 12 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it out using the cookie cutter supplied with the silicone mould.

Pear mousse
✔180g mixed pears
✔4g gelatine
✔150g liquid cream
✔Pears, diced

Place the gelatine leaves in a bowl of cold water. Heat the pear puree (mixed syrup pears) in a saucepan. As soon as it boils slightly, turn off the heat and add the drained gelatine. Mix well and set aside. Whip the cold 30% minimum fat cream with an electric mixer. Mix in the cooled pear purée and fill the Silikomart mould halfway. Garnish with diced pears. Add the pear mousse and finish with the hazelnut biscuit. Place in the freezer for at least 4 to 5 hours.

Hazelnut sweet pastry
✔85g flour
✔25g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt

Mix all the ingredients together, film and chill for 1 hour. Roll out the dough between two sheets of baking paper, cut out using the cookie cutter supplied with the tin. Place in the freezer for 10 minutes while you preheat your oven to 175°C. Bake on a baking tray between two micro-perforated baking mats for about 12 minutes (adjust the time if necessary, depending on your oven). Allow to cool before removing from the baking mat as the biscuit hardens and becomes less fragile to handle.

Mounting
✔Spray brown velvet
Remove the pear cakes from the freezer, unmould and immediately apply the brown velvet spray. Place on the sweet pastry biscuit.

I decorated with a dark chocolate disc made with a chocolate transfer sheet (found on meilleurduchef.com).

Pecan and pear entremet

Pecan pear entremet composed of

– a pecan biscuit,
– a pecan crisp,
– a creamy pecan insert,
– a pear compote insert,
– a pear mousse,
– velvet spray.

Material used

– Silikomart Cubes X8 mould

– Silikomart Cubes X15 mould

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Baking thermometer

– Yellow and brown velvet sprays

Ingredients

Pecan Praline (the day before)
✔100g pecans
✔50g powdered sugar

Creamy praline insert (the day before)
✔1 yolk
✔15g sugar
✔20g pecan praline
✔50g of liquid cream
✔1g gelatine

Pear compote insert
✔80g diced pears
✔2 tablespoons of water
✔10g caster sugar
✔2g pectin NH

Pecan praline crisp
✔10g white chocolate
✔15g pecan praline
✔10g crêpes dentelles

Pear mousse
✔150g mixed pears
✔120g liquid cream
✔3g gelatine

Yellow, brown velvet spray

The recipe

For 5 desserts

Pecan praline (the day before)
✔100g pecans
✔50g caster sugar

Creamy praline insert (the day before)
✔1 yolk
✔15g sugar
✔20g pecan praline
✔50g of liquid cream
✔1g gelatine

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 50ml of cream to the boil, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pecan praline and mix. Leave to cool slightly then pour into the Silikomart X15 cavities insert mould (15g-18g per cube) and place in the freezer.

Pear compote insert
✔80g diced pears
✔2 tablespoons of water
✔10g caster sugar
✔2g NH pectin

Dice a ripe pear or pear in syrup. Pour into a saucepan with water. Heat through. In a small bowl, mix the caster sugar and pectin. When the pear mixture starts to boil, add the sugar and cook for 2 minutes while stirring. Remove from heat. Leave to cool slightly and pour into the Silikomart cubes x15 insert mould over the pecan cream. Put back in the freezer for at least 3 hours.

Pecan biscuit
✔65 g pecan powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pecan powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 12 to 14 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into squares.

Pecan praline crisp
✔10g white chocolate zéphir (Barry)
✔15g pecan praline
✔10g crêpes dentelles

Melt the white chocolate in the microwave, add the pecan praline and crumbled crêpes dentelles. Mix and then spread over the pecan biscuit squares. Place in the freezer.

Pear mousse
✔150g mixed pears
✔120g liquid cream
✔3g gelatine

Mix 150g of ripe pears or pears in syrup. Place the gelatine in a large bowl of cold water. Pour the blended pears into a saucepan and heat. As soon as it starts to boil, turn off the heat and add the wrung-out and softened gelatine. Mix well and set aside. In a bowl, whip the cold cream with an electric mixer. Gently fold in the previous mixture.

Assembly

Pour the pear mousse into the Silikomart cubes X8 mould, making sure that the edges of the mould are well covered. Add the creamy pecan/pear insert. Top with a little mousse and then with the pecan biscuit crisp side in. Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the yellow/green and brown velvet sprays.

I made little tails out of dark chocolate and decorated them with a mint leaf.

Mango coconut entremet

Mango and coconut entremet composed of

– a coconut dacquoise biscuit,
– a coconut praline crunch,
– an insert of mango compote,
– a coconut mousse,
– grated coconut,
– a mango jelly.

Material used

– Micro perforated silicone baking mat

– Silikomart mini dot mould X6

– Silikomart small oven mould x15 cavities

Ingredients

Coconut praline
✔100g shredded coconut
✔50g caster sugar

Coconut dacquoise
✔45g egg whites
✔20g almond powder
✔20g shredded coconut
✔40g icing sugar
✔15g caster sugar

Praline crisp
✔30g Coconut praline
✔20g White chocolate
✔10g Crêpes dentelles

Mango compote
✔40g mango mix
✔40g diced mango
✔10g caster sugar
✔2g NH pectin

Coconut mousse
✔150g cold liquid cream
✔150g coconut cream
✔20g caster sugar
✔2 gelatine leaves (4g)

Mango jelly
✔60g ripe mango, mixed
✔1g gelatine

+ Grated coconut

The recipe

For 6 desserts

Coconut dacquoise (the day before)
✔45g egg whites
✔40g shredded coconut
✔40g icing sugar
✔15g caster sugar

Beat the egg whites with an electric mixer, gradually adding the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Spread on a baking sheet and bake at 170°C for 12 to 15 minutes. Once cooled, cut out the biscuit with a biscuit cutter to fit the diameter of your tin.

Coconut praline
✔100g shredded coconut
✔50g caster sugar

Pour the grated coconut onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the coconut and the caramel cut into pieces in the bowl of a blender and blend until you have a praline. You will have some praline left over for another recipe.

Mango compote
✔40g of mangoes, blended
✔vanilla powder
✔40g diced mangoes
✔10g caster sugar
✔2g NH pectin

In a saucepan, pour the blended mango and vanilla powder. Heat then add the sugar and pectin mixture. Stir for 2 minutes then turn off the heat. Add the diced mangoes. Allow to cool slightly then fill the Silikomart small oven insert mould X15 cavities. Place in the freezer for at least 3 hours.

Praline crisp (the day before)
✔30g Coconut praline
✔20g White chocolate
✔10g Crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and praline. Mix gently. Spread on the biscuits and place in the freezer.

Coconut mousse (the day before)
✔150g cold liquid cream
✔150g coconut cream
✔20g caster sugar
✔2 sheets of gelatine (4g)

Hydrate the gelatine in very cold water. In a saucepan, heat the coconut cream with the powdered sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with a mixer and add it to the warmed mixture.

Assembly

Pour the coconut mousse into the Silikomart mini dot mould halfway up. Add the mango insert. Cover with the coconut mousse and finish with the dacquoise biscuit covered with the crisp with the crisp facing inwards. Place in the freezer overnight.

The next day, remove the cakes from the moulds and chill for at least 1 hour, then gently cover the edges with grated coconut.

Mango jelly
✔60g mango, mixed
✔1g gelatine

I blended 50g of mango. Pour into a saucepan and heat. Then add the wrung out and softened gelatine off the heat. Leave to cool slightly before pouring into the hollow of each dessert. Place in the fridge for at least 2 hours before serving.