English – Page 37 – Les délices 31

Pear and hazelnut tartlet

Pear and hazelnut tartlet made of

– of sweet pastry,
– pear mousse,
– a pear topping,
– a chocolate and hazelnut quenelle,
– a brown velvet spray.

Material used

– Micro perforated silicone baking mat

– Silikomart tray mold – oval 9 cavities

– Cooking thermometer

– Silikomart quenelle mold

Ingredients

Pear mousse
✔100g pears
✔60g liquid cream 30% MG
✔2g gelatin

Hazelnut praline
100g hazelnuts
50g powdered sugar

Hazelnut mousse quenelle
✔50g of liquid cream
✔2g gelatin
✔50g cold liquid cream 30% MG
✔25g hazelnut praline
✔15g melted milk chocolate

Hazelnut sweet pastry
✔55g flour
✔12g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt

Pear topping
✔200g mixed syrup pears
✔10g powdered sugar
✔2g pectin NH

Assembly
✔Brown velvet spray

The recipe

For 5 tarts

Pear mousse
✔100g pears
✔60g liquid cream 30% MG
✔2g gelatin

Place the gelatin sheet in a bowl of cold water. Heat the pear puree (mixed syrup pears) in a saucepan. As soon as it boils slightly, stop the heat and add the drained gelatin. Mix well and set aside. Whip the cold 30% MF cream with an electric mixer. Add the pear puree, mix and fill the Silikomart silicone mold in the shape of a tray. Place in the freezer for at least 3 hours.

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. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the caramel cut into pieces in the bowl of a blender and blend until you have praline. You will have some praline left over for another recipe. This can be kept 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 mousse quenelle
✔50g liquid cream
✔2g gelatin
✔50g of cold cream at 30% MG
✔25g hazelnut praline
✔15g melted milk chocolate

Put the gelatin sheet in a bowl of cold water. Heat the 50g of liquid cream with the hazelnut praline and melted milk chocolate. Stop the heat and add the gelatine, wrung out and softened. Mix and set aside. In another bowl, whip the 50g of cold liquid cream with an electric mixer. Add the previous preparation. Stir gently with a spatula and fill the Silikomart quenelle mold. Place in the freezer for at least 3 hours.

Hazelnut sweet pastry
✔55g flour
✔12g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt

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

Pear topping
✔200g mixed syrup pears
✔10g powdered sugar
✔2g NH pectin

In a small bowl, mix the 10g of sugar with the NH pectin. In a saucepan, heat the mixed syrup pears. As soon as it boils, add the sugar and pectin mixture. While stirring, cook for 2 minutes. Pour into a tall container with a spout, such as a measuring glass. Let cool slightly.

Remove the pear mousses from the freezer, unmould and immediately apply the pear topping when it is below 40°C. Then place the mousses on the sweet pastry cookies. Place in a cool place.

Turn out the chocolate and hazelnut quenelles and apply brown velvet spray immediately. Place the quenelle on the pear mousse.

I decorated the dumpling with a little edible gold leaf.

Chestnut and vanilla cake

– vanilla biscuit
– chestnut and chocolate crisp
– creamy chestnut cake
– vanilla mousse
– mirror icing

Material used

– Rectangular pastry frame 20X11cm

– Ancel 210 bloom gelatin (gold quality)

Ingredients

Chestnut cream
✔200g cooked chestnuts
✔200g water
✔150g caster sugar
✔Vanilla liquid
✔1 capful of rum

Vanilla cake
✔65g flour
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15g caster sugar
✔Vanilla, liquid
✔Vanilla powder

Chestnut and chocolate crisp
✔30g milk chocolate
✔35g crêpes dentelles
✔60g chestnut cream

Chestnut cream
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔100g chestnut cream

Vanilla mousse
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipped cream
✔1 Vanilla pod from @bourbon_noire

Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔40g chestnut cream
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

The recipe

For 5 people

Chestnut cream (the day before)
✔200g cooked chestnuts
✔200g water
✔150g caster sugar
✔Vanilla liquid
✔1 capful of rum

Place the cooked chestnuts in a pan with water, caster sugar and vanilla. Heat for about 20 minutes.

Blend, strain through a sieve if necessary and add rum as an option. Set aside.

Vanilla cake (the day before)
✔65 g flour
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15g caster sugar
✔Vanilla, liquid
✔Vanilla powder

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and smell. Set aside. In a bowl, mix the whole egg with the icing sugar and vanilla powder. Add the 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 10/12 minutes at 180°C.

Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a rectangle measuring 20X11cm. Place the biscuit in the rectangular frame. Brush the biscuit with a syrup (water, sugar, liquid vanilla, rum).

Brown and chocolate crisp (the day before)
✔30g milk chocolate
✔35g crêpes dentelles
✔60g chestnut cream

Mix the praline, melted milk chocolate and crêpes dentelles. Spread over the hazelnut biscuit and place in the freezer.

Chestnut cream (the day before)
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔100g chestnut cream

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml 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 chestnut cream and mix. Allow to cool slightly, then pour over the crumble and place in the freezer. You may crumble some pieces of marron glacé over the top.

Vanilla mousse (the day before)
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipping cream
✔1 Vanilla pod from @bourbon_noire

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 80g of liquid cream with the scraped and split Black Bourbon 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 (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside to cool a little and prevent the cream from falling out. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently. Pour the mousse over the chestnut cream, making sure to leave a few millimetres for the icing, and place in the freezer overnight.

Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔40g chestnut cream
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

In a saucepan, heat sugar, water and glucose until boiling. Remove from heat and add the gelatin, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and the chestnut cream. Use the hand blender to obtain a homogeneous mixture. Remove the cake from the freezer. Cover the surface of the cake with the icing brought to 35°C. Let stand in refrigerator for a few minutes until frosting sets. Carefully remove the frame and trim the edges by 0.5 cm on each side of the cake if necessary, so that the layers are well defined. Leave the cake whole or cut into individual pieces and thaw in the refrigerator.

Pineapple, coconut and Malibu tart

Pineapple, coconut and Malibu tart made with

– sweet pastry,
– coconut cream,
– pineapple compote,
– Malibu mousse,
– white velvet spray,
– diced pineapple.

Material used

– Micro perforated silicone baking mat

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik mold 70mm

– Baking thermometer

– silikomart mini-dot X6 mold

Ingredients

Malibu Mousse (the day before)
✔30g Malibu
✔70g cream
✔70g white chocolate
✔140g cold liquid cream
✔4g gelatin

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

Creamy coconut
✔35g butter
✔35g sugar
✔35g shredded coconut
✔35g egg

Pineapple Compote
✔100g mixed pineapple
✔20g sugar
✔2g pectin NH

The recipe

Malibu Mousse (the day before)
✔30g Malibu
✔70g cream
✔70g white chocolate
✔140g cold liquid cream
✔4g gelatin

In a bowl of cold water, place the gelatin sheets. Heat, in a small saucepan, the 70g of liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatin, well wrung out and previously softened in a bowl of cold water, and the Malibu. Set aside. Whip the cold liquid cream (140g) with an electric mixer. Using a spatula, gently add the previous mixture. Fill the Silikomart mini Dot mould 3/4 full and place in the freezer for at least 3/4 hours.

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

Mix all the ingredients together, film and put in the fridge. Roll out the dough between two sheets of parchment paper then detail circles with a cookie cutter. Fill the tartlet molds. Place in the freezer while you preheat your oven and prepare your creamy coconut.

Coconut creamer
✔35g butter
✔35g sugar
✔35g shredded coconut
✔35g egg

In a bowl, work the kneaded butter with the sugar, shredded coconut and egg. Spread in the bottoms of the tarts. Bake at 175°C for 18 to 20 minutes. Let cool well before unmolding.

Pineapple Compote
✔100g mixed pineapple
✔20g sugar
✔2g NH pectin

In a saucepan, pour the blended pineapple. Heat then add the sugar and pectin mixture. Stir for 2 minutes then turn off the heat. Let cool a little then fill the tartlet molds having previously pushed in a little of the cooked coconut cream with the back of a small spoon. Place in a cool place.

Unmould the Malibu mousse and immediately apply the white velvet spray. Place the mousse on the tartlet and garnish the middle with diced pineapple. I decorated with a small edible gold leaf.

Mini donuts

Mini sugar doughnuts or filled with

– brioche dough
– powdered sugar
– optional: topping (jam, spread, custard)

Material used

– Elongated garnishing tip

– Saucepan

– Kitchen thermometer

– Rolling pin

– Pastry cutter

Ingredients

✔270 g flour
✔18 g fresh baker’s yeast
✔50 g powdered sugar
✔ fine salt
✔2 whole eggs
✔75g milk
✔1.5 cl orange blossom
✔4g of liquid vanilla
✔40g butter cut into pieces

The recipe

For about 35 doughnuts

✔270 g flour
✔18 g fresh baker’s yeast
✔50 g powdered sugar
✔ fine salt
✔2 whole eggs
✔75g milk
✔1.5 cl orange blossom
✔4g of liquid vanilla
✔40g butter cut into pieces

Place all the ingredients without the butter in your food processor bowl and then knead for 5 minutes. Then add the room temperature chopped butter and knead for another 10 minutes. Place the dough in a bowl and cover with a cloth. Let the dough rest for 1 hour at room temperature, then degas it on a lightly floured work surface. Place the covered bowl in a cool place overnight.

The next day, roll out the dough on the floured work surface (1 to 1.5 cm thick). Using a small cookie cutter, cut out circles and place them on sheets of parchment paper. Let rise for about 1 hour at room temperature.

Heat a pan with oil to 180°C. Slide each doughnut with the paper into the oil and remove it. Cook on both sides then remove and place on absorbent paper before rolling them in powdered sugar.

You can then serve them plain or fill them with a pastry shell, jam, pastry cream … according to your desires.

Pistachio and orange flower cake

Pistachio and orange blossom cake made of

– a pistachio biscuit
– a pistachio praline crunch
– a pistachio cream
– an orange blossom mousse,
– a mirror glaze.

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

Chocolate and hazelnut 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

Orange blossom mousse (the day before)
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔150 g whipped cream
✔25g orange blossom

White chocolate and pistachio praline mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔30 g pistachio praline
✔30 g liquid cream 30% MG min
✔2 leaves of gelatine 2g

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.

Place the first biscuit on a plate inside your rectangular frame.

Pistachio crisp
✔30g white chocolate
✔60g pistachio praline
✔30g crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crêpes dentelles. Mix gently. Spread on the pistachio biscuit and put in 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 it reaches 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. Allow to cool slightly, then pour over the crumble and place in the freezer for a few minutes before placing the second pistachio biscuit.

White chocolate mousse with orange blossom
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔150 g whipped cream
✔25g orange blossom

Heat the 80g of liquid cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the orange flower. Set aside. Whip the cold cream (150g) with an electric mixer. Using a spatula, carefully add the previous mixture to the mixer.

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

Pistachio mirror icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g white chocolate
✔30 ml cream
✔30g pistachio praline
✔2 x 2g gelatine leaves

Place the gelatine sheets in a large 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 white chocolate. Stir well. Add the liquid cream and the praline. Use a Bamix hand blender without a bell at the end to avoid air bubbles and to obtain a smooth mixture.

The next day, take the cake out of the freezer and apply the icing, which has been cooled to around 35°C. Leave in the fridge for a few minutes until the icing has set.

Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices or serve whole and leave to thaw in the fridge.

I decorated with unsalted pistachios.

Heart chouquettes

Heart chouquettes made of

– choux pastry
– pink cracker
– sugar pearls

Material used

– Silikomart micro perforated silicone baking mat

– piping bag

– plain tip

Ingredients

Crackers
50g butter
50g brown sugar
50g flour
pink colouring

+sugar pearls

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

The recipe

For about twenty chouquettes

Crackers
50g butter
50g brown sugar
50g flour
pink colouring
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out hearts with a cookie cutter.

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

Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking tray covered with a silpat micro perforated baking mat. Place a cracker core on each puff. Sprinkle with sugar pearls.

Bake at 170°C for 35 to 40 minutes. Leave to cool.

Raspberry heart

Raspberry heart entremet composed of

– a raspberry mousse,
– pink velvet spray,
– mascarpone whipped cream,
– raspberries,
– sweet pastry.

Material used

– Silikomart flat heart mould X8

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Pink velvet spray

Ingredients

Raspberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔115g cream
✔10g caster sugar

Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk

Mascarpone whipped cream
✔130g Chantilly mascarpone
✔20g caster sugar

Pink velvet spray

The recipe

Raspberry Mousse
✔130g raspberries
✔30g caster sugar
✔115g liquid cream
✔3g gelatine
✔10g caster sugar

Blend the raspberries and strain to remove the seeds. Place the gelatine sheets in a bowl of cold water. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat and add the wrung-out and softened gelatine. Mix and set aside. In a bowl, pour the cold cream and beat it with an electric mixer with the sugar. Mix in the previous mixture and stir gently. Fill the silikomart flat heart mould X8. Place in the freezer for at least 3 hours.

Sweet dough
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 yolk

Mix all the ingredients together, roll out and place in a cool place. Roll out the dough thinly between 2 sheets of baking paper. Using the heart cookie cutter supplied with the pan, detail hearts. Use both sides of the cutter for the top and bottom of the raspberry heart. Place in the freezer while you preheat your oven. Bake between two micro perforated baking mats at 170° for about 12 minutes. Leave to cool.

Mascarpone whipped cream
✔130g Chantilly mascarpone
✔20g caster sugar

Whip up the cold liquid cream. I used Elle et Vire cream but you can also add mascarpone to 30% MG min liquid cream.

Fill a piping bag fitted with a smooth tip.

Remove the mousses from the freezer and unmould. Immediately apply the pink velvet spray. Place each mousse on a heart-shaped sweet biscuit. Poach the whipped cream on top of the heart, leaving the middle empty. Garnish with raspberries. Finally, place the openworked heart of sweet pastry on top.

Decorate with a small gold leaf.

Strawberry heart

Strawberry heart composed of

– a strawberry mousse,
– an insert of diced strawberries,
– a strawberry topping,
– sweet pastry.

Material used

– Silikomart mould kit mini tart petit amour

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

Ingredients

Strawberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔100g cream

Strawberry insert
✔70g diced strawberries
✔10g caster sugar

Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk

Strawberry topping
✔10g Sugar
✔6g pectin
✔250g strawberries

The recipe

For 8 hearts

Strawberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔100g cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the mixed strawberries with the sugar. Turn off the heat, add the gelatine. Leave to cool. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.

Strawberry insert
✔70g diced strawberries
✔10g caster sugar

Cut the strawberries into small cubes and sprinkle with powdered sugar.

Assembly

Pour the strawberry mousse halfway up the cake, making sure it comes up to the edges. Place in the freezer for 4 minutes to allow the mousse to set a little. Place the strawberry cubes in the middle. Top with the remaining strawberry mousse and place in the freezer for at least 3 hours.

Sweet dough
✔130g flour
✔45g caster sugar
✔10g almond powder
✔1 pinch of salt
✔70g butter
✔1 egg yolk

Mix all the ingredients together, roll out and chill. Roll out the dough thinly between 2 sheets of baking paper. Using a heart-shaped cookie cutter, cut out hearts. Place in the freezer while you preheat your oven. Bake on a micro perforated baking mat at 170° for about 12 minutes. Leave to cool.

Strawberry topping
✔10g sugar
✔6g pectin
✔250g strawberries

In a saucepan, pour the mixed strawberries and heat. In a small bowl, combine the sugar and pectin. Add this mixture to the pan and mix well. Bring to the boil and cook for 1 minute. Allow to cool. Remove the mousses from the freezer, unmould and immediately apply the topping. Place the mousses on the sweet biscuit.

Push in an arrow and decorate with a gold leaf.

Coffee and hazelnut entremet

Coffee and hazelnut entremet made of

– sweet pastry,
– a hazelnut biscuit,
– a hazelnut praline and milk chocolate crunch,
– hazelnut praline
– a coffee mousse,
– brown velvet spray.

Material used

– Silikomart cylinder mould x8

– Micro perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Hazelnut biscuit
✔30g hazelnut powder
✔25g egg
✔1 egg white
✔30 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar

Praline and chocolate crisp
✔30g praline
✔15g milk chocolate
✔15g crêpes dentelles

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Coffee mousse
✔150g cold liquid cream 30% MG min
✔150g white chocolate
✔Some drops of coffee extract
✔150g of liquid cream
✔3 sheets of gelatine (4g)

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk

The recipe

For 6 desserts

Hazelnut biscuit
✔30g hazelnut powder
✔25g egg
✔1 egg white
✔30 g icing sugar
✔10 g butter
✔8 g flour
✔8 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 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 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 it out using the cutter supplied with the Silikomart mould.

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Pour the hazelnuts 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 and the caramel cut into pieces in the bowl of a blender and blend until you have a praline.

Praline and chocolate crisp
✔30g praline
✔15g milk chocolate
✔15g crêpes dentelles

Mix the praline, melted milk chocolate and crêpes dentelles. Spread over the hazelnut biscuit and place in the freezer.

Coffee mousse
✔150g cold liquid cream 30% MG min
✔150g white chocolate
✔Some drops of coffee extract
✔150g of liquid cream
✔3 sheets of gelatine (4g)

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream. Remove from the heat and add the wrung-out and softened gelatine and the melted white chocolate. Mix well. Add the coffee extract and mix again. Set aside. Whip the cold cream with an electric mixer. Carefully add the cooled mixture.

Assembly

Pour some mousse into your silikomart cylinder mould, making sure to cover all the edges. Poach some hazelnut praline. Add a little coffee mousse and finish with the hazelnut biscuit with the crunch towards the inside. Place in the freezer overnight.

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

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and then place in the fridge for 30 minutes. Cut out elongated shapes with the other end of the cookie cutter supplied with the Silikomart mould. Place on a baking tray between two micro-perforated baking mats and bake at 170°C for about 15 minutes until slightly coloured.

Take the mousses out of the freezer, remove from the moulds and immediately apply the brown velvet spray. Then place on the sweet biscuit. I decorated with a chocolate coffee bean and a small sheet of edible gold.

Peanut choux

Peanut choux made of

– choux pastry,
– peanut custard,
– peanut mousse,
– soft caramel,
– caramelised peanuts.

Material used

– Micro perforated silicone baking mat

– Ipnosi spiral silicone mould from Pavoni

– Ancel 210 bloom gelatine

– Pastry bags

Ingredients

Peanut praline (the day before)
✔50g sugar
✔100g peanuts

Peanut mousse (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g praline peanuts
✔100g cold liquid cream

Crackers
✔30g butter
✔30g brown sugar
✔30g flour

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

Tender caramel
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk

Peanut Custard
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla
✔40g praline peanuts

The recipe

For 6 to 8 choux

Peanut praline (the day before)
50g sugar
100g peanuts

Roast the peanuts on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the peanuts and blend until you have a praline. Be careful, you need a good blender.

Peanut mousse (the day before)
1 yolk
10g sugar
40g milk
3g gelatine
50g peanut praline
100g cold liquid cream

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

Tender caramel
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk

In a saucepan, bring 100g cream to the boil with 30g milk, 30g glucose and the salt. In another pan, make a caramel with 50g sugar and 50g glucose. Remove from the heat. Deglaze the caramel with the hot cream and milk mixture in several stages. Return to the heat, stirring regularly. Place the caramel in a narrow container. When the caramel is about 60°C, add the chopped butter and milk. Use a hand blender to mix the caramel well. Strain and store in a cool place.

Crackers
✔30g butter
✔30g brown sugar
✔30g flour

Mix all the ingredients together, spread between two sheets, place in the freezer for a few minutes and then cut out circles the diameter of your choux.

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

In a saucepan heat the water, milk, butter, salt and sugar.
Add the flour all at once and mix well to dry out the dough for 2 to 3 minutes.
Pour the mixture into a bowl and add the beaten eggs gradually, mixing well between each addition.
Poach the puffs on a baking tray lined with a micro perforated baking mat and place a disc of cracker. You will have some choux pastry left over. Bake at 180°C for 40 to 45 minutes (time may vary depending on the oven). Leave to cool on a wire rack. Make a hole under each choux.

Peanut Custard

✔250g milk
✔60g sugar
✔3 egg yolks
✔25g cream powder or cornflour
✔25g butter
✔Vanilla, liquid
✔40g praline peanuts

In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cream powder. Pour the hot milk over this mixture and return it to the pan. Cook until it boils, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces and the praline. Blend. Strain and leave to cool in a cool place.

Assembly
Once the choux have cooled down and the cream has set, make a small hole under each choux. Fill a piping bag with the pastry cream and poach it in the choux. Take the peanut mousses out of the freezer and place one on each choux. Poach a little caramel all around and place caramelised peanuts on top.

You will have some caramel left over for other desserts. Place the choux in the fridge until ready to eat.