English – Page 37 – Les délices 31

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

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)
✔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.

Grape butterfly

Grape butterfly composed of

– a croissant dough,
– pastry cream,
– sultanas.

Materials used

– Angled spatula

– Brush

– Micro perforated baking mat

Ingredients

The croissant dough
✔300g flour
✔45 g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature

+ 150 g of tourage butter

The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Vanilla liquid

+sultanas

Syrup
✔30g water
✔30g sugar

The recipe

The croissant dough
✔300g flour
✔45 g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature
+ 150 g of tourage butter

In the bowl of the food processor, add the flour, sugar, salt, yeast and milk, then the butter. Knead the dough for about 10 minutes. Form into a ball, wrap and leave to rise for 45 minutes at room temperature.

Degas the dough and flatten it with your hands to form a rectangle. Place the rectangle in a cool place to firm up.

Soften the 150g of butter and form a rectangle (1/2 the size of the dough) by placing it inside a piece of greaseproof paper to form a perfect square.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. Cover both ends of the dough with it without overlapping.

Roll out the dough into a long rectangle and make a single turn. Fold the right side towards the centre and then the left side. Place in a cool place with cling film. The next day, roll out the dough into a long rectangle. Set aside, wrapped in plastic wrap, in a cool place.

Place sultanas in a bowl with water. Place in microwave for 1 minute. Add a capful of rum and set aside.

The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder or cornflour
✔25g butter
✔Liquid vanilla

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 or cornflour.

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. Blend. Strain and leave to cool in a cool place.

Spread the custard on the pastry rectangle. Arrange the drained raisins evenly over the surface. I made two strips to make it easier to cut the pastry afterwards but this is optional.

Roll the dough one side (1/3) towards the middle and then 2/3 on the other side.

Place in the freezer for a few minutes to firm up and make it easier to cut into pieces. Cut into 1 to 1.5 cm pieces and place on a baking tray lined with baking paper, sticking two pieces together. To do this, lightly wet the joint with water using a brush before bringing two pieces together. Be careful to space them well apart.

Leave to rise for 1 to 2 hours at room temperature (e.g. with the oven closed and turned off). Place in a cool place for 10 minutes to firm up a little and brush with egg yolk.

Bake at 170°C for 20 to 24 minutes. Leave to cool on a wire rack.

The syrup
✔30g water
✔30g sugar

Heat the sugar and water to boiling in a saucepan. Apply hot to the butterflies as soon as they come out of the oven with a brush.

Pure Pistachio Entremet

Pure Pistachio Entremet composed of

– a pistachio biscuit,
– a pistachio crisp,
– a creamy pistachio praline insert,
– a pistachio 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

Pistachio praline (the day before)
✔100g unsalted pistachios
✔50g caster sugar

Pistachio cream insert (the day before)
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔7g caster sugar
✔24g pistachio praline

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

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

Pistachio mousse (the day before)
✔60g single cream
✔60g white chocolate
✔120g cold liquid cream
✔40g pistachio praline
✔3g gelatine

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

The recipe

For 5 desserts

Pistachio praline (the day before)
✔100g unsalted pistachios
✔50g caster sugar

Place the pistachios 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 pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.

Pistachio cream insert (the day before)
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔7g caster sugar
✔24g pistachio 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 pistachio 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.

Pistachio biscuit (the day before)
✔65 g pistachio 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 pistachio powder (I mixed 65g of unsalted pistachios), 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 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.

Pistachio mousse (the day before)
✔60g single cream
✔60g white chocolate
✔120g cold liquid cream
✔40g pistachio praline
✔3g gelatine

In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 60g of liquid cream with the pistachio praline. Remove from the heat and add the gelatine 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 pistachio mousse halfway up the sides of the mould, using a spoon. Place the pistachio praline cream insert. Add a little pistachio mousse and finish with the pistachio biscuit.

Pistachio praline crisp (the next day)
✔40g of praline
✔20g white chocolate
✔20g 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 pistachio mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pistachio praline
✔5g gelatine
✔45g liquid 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 pistachio 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 icing which has been cooled to 35°C.

Place the entremet on top of the praline crisp. Decorate with chopped pistachios and chill for at least 3 hours.

Pear and pecan tart

– sweet pecan pastry
– pecan cream
– pears in syrup
– pecan sticks
– Syrup

Materials used

– Silikomart mould – Tart ring 190mm

– Micro perforated silicone baking mat

Ingredients

Pears in syrup
3 pears
Water
150g caster sugar
Liquid vanilla

Sweet pecan pastry
80 g flour
40g icing sugar
50g pecan powder
60g butter
1 egg yolk
1 pinch of salt

Pecan cream
40g of butter
40g sugar
40g pecan powder
40g egg

Syrup
20g water
20g powdered sugar

The recipe

Serves 6

Pears in syrup
3 pears
Water
150g caster sugar
Liquid vanilla

You can either use canned pears in syrup or cook them. Take 3 nice pears, peel them, cut them in half and remove the middle (seeds), put them to cook in a pan with water, caster sugar and liquid vanilla. The cooking time depends on the maturity of your pears. Stick the tip of a knife into the pears to check for doneness.

Sweet pecan pastry
80 g flour
40g icing sugar
50g pecan powder
60g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients (flour, sugar, pecan powder, butter, salt and egg yolk), make a ball, wrap in plastic wrap and place in the fridge for 1 hour. Roll out the dough thinly between 2 sheets of baking paper. Cut the pastry to the shape of your tart tin and line your tin with it. Place in the freezer for 10 minutes (the time to prepare your pecan cream). Prick with a fork.

Pecan cream
40g of butter
40g sugar
40g pecan powder
40g egg

Mix all the ingredients together and place the cream in the fridge. For the pecan powder, I simply mixed some pecans.

Drain the canned pears or those cooked in syrup. Top the tart with the pecan cream. Place the well-drained pears (you can cut each pear into strips). Add roasted and caramelized pecan sticks. For this, I cut pecan sticks and sauteed them in a pan with a sprinkling of powdered sugar until they caramelized. Bake your pie for about 45 minutes at 165°C/170°C.

You can use a brush to cover the pears with a syrup (water and sugar brought to the boil) to give them more shine. I placed whole pecans in the middle.

Peanut, caramel and chocolate entremet

Peanut, caramel and chocolate entremet consisting of

– a sweet pastry biscuit,
– a peanut biscuit,
– a soft caramel,
– a peanut mousse,
– a mirror glaze,
– roasted and caramelised peanuts.

Material used

– Micro perforated silicone baking mat

– Pavoni Mister mould

Ingredients

Peanut praline
✔100g unsalted peanuts
✔50g caster sugar

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

Praline crisp
✔15g milk chocolate
✔40g praline peanuts
✔20g crêpes dentelles

Soft toffee
✔50g liquid full cream
✔15g whole milk
✔15g glucose syrup
✔25g sugar
✔25g glucose syrup
✔1 pinch of salt
✔17g butter
✔12g milk

Praline mousse
✔100g liquid cream
✔80g peanut praline
✔40g white chocolate
✔160g liquid cream
✔4g gelatine

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

Dark chocolate mirror glaze
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g milk chocolate
✔45 ml liquid cream 30% MG min.
✔3 sheets of gelatine 2g

The recipe

For 6 desserts

Tender caramel
✔50g liquid full cream
✔15g whole milk
✔15g glucose syrup
✔25g sugar
✔25g glucose syrup
✔1 pinch of salt
✔17g butter
✔12g whole milk

In a saucepan, bring 50g cream to the boil with 15g milk, 15g glucose and the salt. In another pan, make a caramel with 25g sugar and 25g 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.

Peanut praline
✔100g unsalted peanuts
✔50g caster sugar

Pour the unsalted peanuts 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 peanuts and the chopped caramel in the bowl of a blender and blend until you have a peanut praline.

Peanut Biscuit
✔65 g peanut 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 peanut powder (I finely mixed unsalted peanuts), 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 square biscuits with a biscuit cutter. You will be left with these proportions of biscuit.

Praline crisp
✔15g milk chocolate
✔40g praline peanuts
✔20g crêpes dentelles

Mix the peanut praline, melted milk chocolate and crumbled crêpes dentelles. Spread on the biscuits and put in the freezer.

Praline mousse
✔100g liquid cream
✔80g peanut praline
✔40g white chocolate
✔160g liquid cream
✔4g gelatine

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the cream and praline. In another bowl, melt the white chocolate in the microwave. Remove from the heat and add the gelatine. Mix, pour over the white chocolate, mix again and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Assembly

Pour the mousse halfway up into the Pavoni Mister mould. Poach in the middle of the soft caramel. Add unsalted peanuts, cover with mousse and finish with the hazelnut biscuit, crisp side in. 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 square, fluted 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.

Dark chocolate mirror glaze
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g milk chocolate
✔45 ml liquid cream 30% MG min.
✔3 x 2g gelatine leaves

In a saucepan, heat the sugar, water and glucose until boiling. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream (30% fat). Use a hand blender to mix the mixture thoroughly.

Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35°C. Place on top of the sweet biscuit.

I decorated with a chocolate square made with chocolate transfer sheet. I added chopped peanuts, roasted and caramelised in a pan, to the base of the cake.

Chocolate choux

Chocolate choux made of

– choux pastry,
– cocoa cracker,
– chocolate pastry cream,
– chocolate ganache.

Material used

– Micro-perforated baking mat

– Ancel 210 bloom gelatin

– Fluted nozzle

– piping bag for filling

– Pastry bag

– Chocolate transfer sheet (meilleurduchef.com)

– food-grade gold leaf

Ingredients

Chocolate ganache
✔80g cream
✔80g milk chocolate
✔120g cream

Chocolate custard
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cornflour
✔30g milk chocolate

Cocoa cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔10g cocoa powder

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

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The recipe

For 6 to 7 choux

Chocolate ganache
✔80g cream
✔80g milk chocolate
✔120g cream

In a saucepan heat the cream. Pour off the heat, in three stages, over the milk chocolate previously melted in the microwave. Then pour in the cold liquid cream. Mix, cover with cling film and chill for at least 4 hours.

Cocoa cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔10g cocoa powder

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

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

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.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the puffs on a baking tray covered with a micro-perforated baking mat and place a disc of cracker on each puff. Bake in the oven at 170°C for 35 to 40 minutes (time may vary depending on the oven). Allow to cool.

Chocolate pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cornflour
✔30g milk chocolate

Heat the milk and chocolate in a saucepan. In a bowl mix the yolks, sugar, cornflour. Pour the hot milk over it. Stir. Pour back into the saucepan. Stir until thickened. Set aside in a bowl, strain on contact and chill.

Assembly
Take the pastry cream from the fridge. Loosen it a little and fill the cream into a pastry bag fitted with a piping bag. Make a small hole in the bottom of each bun and fill with the cream.

Beat the chocolate ganache with an electric mixer. Fill with a piping bag fitted with a fluted tip and poach this ganache on your chou upside down.

I made a milk chocolate decoration. Melt some milk chocolate and pour it onto a sheet of chocolate transfer paper. Smooth with an angled spatula. Let the chocolate set and then cut out with a cookie cutter.

I placed a small edible gold leaf in the middle.