English – Page 4 – Les délices 31

Strawberry and mint tart

Strawberry and mint tart

– A sweet pastry,
– a mint pastry cream,
– a strawberry compote,
– strawberry jelly,
– strawberries.

Materials used

– Tart mould

– Pastry bag

– Plain pastry bag

– Kitchen thermometer

(Paid Amazon links)

Ingredients

Cream pastry
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔25g cornflour
✔Mint leaves

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

Strawberry compote
150g + 75g diced strawberries
15g sugar
2g pectin NH

Strawberry jelly
✔60g strawberry tails
✔125g Water
✔50g caster sugar
✔1g Agar agar

Cooking time

165 / 170°C
18-20 minutes

The recipe

For 4-6 people

Cream pastry
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔25g cornflour
✔Mint leaves

Heat the milk.

Add the mint leaves, cover and leave to infuse for at least 20 minutes. Remove the leaves and return the milk to the heat.

In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the yolks. Stir. Pour back into the saucepan. Stir until the cream thickens.

Pour into a bowl, filter and chill.

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

Mix all the ingredients together, cover with cling film and chill in the fridge for 1 hour. Spread the pastry between two sheets of greaseproof paper, line your tart tin and place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake for 18 to 20 minutes. Leave to cool well.

Strawberry compote
150g + 75g diced strawberries
15g sugar
2g pectin NH

Cut the strawberries into very small cubes. Pour the 150g of diced strawberries into a saucepan and heat over a low heat for a few minutes. Mix the caster sugar and pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Add the 75g of diced strawberries. Leave to cool, then spread the strawberry compote over the base of your tart tin.

Remove the mint crème pâtissière from the fridge. Loosen with a wooden spoon or spatula. Fill a piping bag fitted with a plain tip with this cream. Pipe the cream onto the base of the tart.

Spread the strawberries over the tart.

Whole strawberries around the edge and halved in the middle.

Strawberry jelly
✔60g strawberry tails
✔125g water
✔50g caster sugar
✔1g Agar agar

Place the strawberry tails with a little flesh left in the bottom of a small saucepan and add the water. Add 50g caster sugar. Heat for a few minutes, stirring a little, until the water is coloured. Strain the water through a sieve, mashing the strawberry stems well. Add the agar agar and cook for a further 2 minutes, stirring constantly. Leave to cool, then brush over the strawberries. Place in a cool place.

I decorated it with wild rose flowers I’d picked up on a morning walk in the Couserans.

Cookie dough magnum

Magnum cookie dough made with

– vanilla ice cream
– cookie dough cubes
– milk chocolate icing

Material used

– Silikomart magnum Gel01 mould

– Angled spatula

– Pastry bag

(Paid Amazon links)

Ingredients

Cookie dough
✔50g softened butter
✔50g brown sugar
✔35g caster sugar
✔1/2 egg
✔1 pinch salt
✔liquid vanilla
✔1 teaspoon yeast
✔110g flour
✔50g chocolate chips

For the vanilla ice cream
✔90g sweetened condensed milk
✔260g very cold liquid cream 30%MG minimum
✔1 sachet vanilla sugar
✔Vanilla powder or vanilla pod
✔2g Stabglaces

Milk chocolate glaze
✔250g / 300g milk chocolate
✔30g neutral oil or cocoa butter

The recipe

For 6 magnums

Cookie dough
✔50g softened butter
✔50g brown sugar
✔35g caster sugar
✔1/2 egg
✔1 pinch salt
✔Liquid vanilla
✔1 teaspoon baking powder

Mix all the ingredients together.

Flatten the dough to a thickness of around 1 cm, wrap in cling film and chill.

Cut out cubes of cookie dough and chill until you are ready to assemble the magnums.

For the vanilla ice cream
✔90g cold sweetened condensed milk
✔260g very cold liquid cream 30%MG minimum
✔2 sachets vanilla sugar
✔Vanilla powder or vanilla pod
✔2g Stabglaces

In a small bowl, mix the 2 sachets of vanilla sugar with the Stabglaces. Pour the liquid cream, vanilla powder and vanilla sugar mixed with the Stabglaces into a bowl. Mix well and chill for at least 15 minutes. Whip the cold cream with an electric mixer. Gradually add the cold sweetened condensed milk.

Stabglaces is an emulsifier for making ice cream. It stabilises the aqueous structure of the mixture, preventing the formation of unpleasant ice crystals.

Fill a piping bag with the vanilla cream.

Assembly

Fill the silikomart Gel01 magnum mould halfway with vanilla cream.

Add the cookie dough cubes.

Add one wooden stick per magnum.

Top up with vanilla cream.

Smooth with an angled spatula to remove any excess and place in the freezer for at least 3 hours.

Chocolate icing
✔250g / 300g Alunga barry milk chocolate
✔30g neutral oil or cocoa butter

Melt the milk chocolate with the neutral oil or cocoa butter in a narrow container that can still hold the magnum. Mix well.

Unmould your magnums but keep them in the freezer to prevent them from melting. When the chocolate is below 35°C, dip the frozen magnum into the chocolate. Repeat the operation for all the magnums.

Return to the freezer until ready to eat.

Vanilla praline cigar

Vanilla praline cigar

– a hazelnut biscuit,
– hazelnut praline
– a praline crunch,
– a vanilla mousse,
– a milk chocolate shell,
– cocoa powder.

Equipment used

– Tefal baking tray

– Rolling pin

– Guitar paper

– Pastry bag

– Plain pastry bag

(amazon paid links)

Ingredients

Hazelnut biscuit
✔30g sugar
✔1 egg
✔35g hazelnut powder
✔10g hazelnut butter
✔7g flour
✔1 egg white

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

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

Vanilla mousse
✔60g full cream
✔60g white chocolate
✔2g gelatine
✔120g whipping cream
✔1 vanilla pod

Assembly

✔Milk chocolate
✔neutral oil
✔Cocoa powder

The recipe

For 6 cigars

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

Pour the hazelnuts and almonds onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, having first rubbed them to remove as much skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you obtain the praline. Store in a sealed container. You’ll have some praline left over for other recipes.

Hazelnut biscuit
✔30g sugar
✔1 egg
✔35g hazelnut powder
✔10g hazelnut butter
✔7g flour
✔1 egg white

In a bowl mix the powders together: flour, caster sugar, hazelnut powder.

Add 1 egg and the melted butter. Mix well.

Whisk the egg white with an electric mixer. Take a small portion of the egg whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.

Pour the mixture onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.

Bake in a 170°C oven for approximately 12 to 15 minutes.

Using a ruler, cut your hazelnut biscuit into long sticks about 20 cm long (the size you want for your cigars).

Croustillant praliné
✔30g white chocolate
✔35g hazelnut praliné
✔20g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper and freeze for a few minutes. Using a ruler, cut out crisp sticks about 20 cm long and 1 to 1.5 cm wide. Set aside in the freezer until ready to assemble.

Place a piece of crisp on each hazelnut biscuit stick. Set aside in the freezer until ready to assemble.

Vanilla mousse
✔60g full cream
✔60g white chocolate
✔2g gelatine
✔120g whipping cream
✔1 vanilla pod

Place the gelatine leaf in a bowl of cold water.

In a saucepan, heat the 60g single cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes.

Place 60g of white chocolate pistoles in a bowl and melt in the microwave.

Return the cream to the heat. Remove from the heat and add the drained gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix well and set aside.

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

Assembly

Prepare several pieces of guitar paper about 30 cm long and 20 cm wide.

Fill a piping bag fitted with a plain tip with vanilla mousse.

Poach about twenty centimetres of vanilla mousse.

Place the biscuit with the crisp on top of the mousse.

Poach hazelnut and almond praline all over.

Roll up the guitar paper. Close the ends with tape or rubber bands and place in the freezer.

Remove the guitar paper. Cut off one end with a straight knife. Try to round off the other end. Put back in the freezer quickly.

Melt the milk chocolate with a little neutral oil or cocoa butter in a narrow, elongated container.

Remove the cigars one by one, keeping the others in the freezer. Push a wooden spike into the right-hand end and quickly dip the cigar into the melted chocolate when the temperature is around 30°C.

Brush with cocoa powder.

Repeat the operation for all the cigars.

I made a little cocoa paste to decorate my serving dish and placed my cigars on top. Chill until ready to eat.

Father’s Day Tiramisu

Father’s Day Tiramisu

– homemade sponge biscuits
– mascarpone cream
– brown velvet spray,
– marzipan decoration.

Materials used

– Pastry ring

– Pastry bag

– Plain pastry bag

– Ancel 210 bloom gelatine

Ingredients

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar

Cooking time
180°C – 8 to 10 minutes

Mascarpone cream
✔250g mascarpone cheese
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2g gelatine leaf
✔1 capful of whisky

Assembly
✔Expresso
✔Spray brown velvet
✔White marzipan
✔Brown dye

The recipe

Serves 5 to 6

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again.

Fill a piping bag fitted with a plain tip. Poach the sponge biscuits in two circles on a sheet of baking paper.

Sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.

Leave the biscuit to cool and cut into two circles the size of your circle.

Mascarpone cream
✔250g mascarpone cheese
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2g gelatine leaf
✔1 capful of whisky

Place the sheet of gelatine in a large bowl of cold water for around ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Stir and set aside.

Separate the egg whites from the yolks in two bowls. Beat the egg yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture and the whisky stopper. Mix well and set aside.

Beat the egg whites in the second bowl with an electric mixer, gradually incorporating the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.

Assembly
✔A double espresso

Place your circle on your plate. Cover with rhodoïd film. Place the first biscuit at the bottom of your circle.

Brush the top with coffee.

Add the mascarpone cream about 1.5 cm high.

Place the second coffee-soaked biscuit on the underside.

Brush the remaining coffee over the top of the biscuit.

Add more mascarpone cream and freeze overnight.

The next day, apply brown velvet spray to the top.

I decorated the top with white marzipan, brown-tinted white marzipan and a chocolate bow from annikids.com. Chill for at least 5 hours until ready to eat.

White and yellow peach entremet

White and yellow peach entremet

– a sweet biscuit,
– a yellow peach cream,
– a white peach mousse,
– yellow velvet spray.

Materials used

– Flower-shaped silicone mould (Temu)

– Silikomart half sphere mould with 15 cavities

– Yellow velvet spray

(links paid by Amazon)

Ingredients

White peach mousse
✔140g white peach
✔80g liquid cream
✔40g caster sugar
✔2g gelatine

Yellow peach cream
✔60g yellow peaches
✔15g sugar
✔10g egg yolk
✔1g gelatine

Sweet biscuit
✔70g flour
✔10g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch salt

Assembly

Yellow velvet spray

Decoration
A few red fruits

The recipe

For 4 entremets

Creamy yellow peach
✔60g yellow peaches
✔15g sugar
✔10g egg yolk
✔1g gelatine

Hydrate the gelatine in cold water until soft. In a bowl, mix the egg yolk and sugar. In a saucepan, heat the mixed peach yolk. Pour over the yolk-sugar mixture and stir with a whisk.

Return to the same saucepan and cook the whole mixture until it reaches a temperature of 82ºC. Transfer the cream to a clean bowl and add the gelatine. Mix well and leave to cool. Fill 4 cavities in the Silikomart half-sphere insert mould and place in the freezer for at least 2 hours.

White peach mousse
✔140g white peach
✔80g liquid cream
✔40g caster sugar
✔2g gelatine

Place the gelatine in a large bowl of cold water.

Pour the 140g of blended peaches into a saucepan. Heat over a low heat for around ten minutes to allow as much water as possible to evaporate. Increase the heat and stop as soon as it starts to boil. Add the drained gelatine. Set aside.

In a bowl, whip the cold cream until stiff.

Gently fold in the cooled mixture (below 30°C) using a spatula.

Assembly

Fill each cavity with white peach mousse and place in the freezer for at least 6 hours.

Sweet biscuit
✔70g flour
✔10g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch salt

Mix all the ingredients together, film and chill in the fridge. Roll out the pastry between two sheets of greaseproof paper, then cut out circles using a serrated cookie cutter to the size of your entremet.

Bake at 180°C between two sheets of micro-perforated baking paper for a prettier result.

Unmould the entremets and place on top of the sugar biscuits. Unmould the yellow peach creams and immediately apply the yellow velvet spray. Place a creamy biscuit on each white peach dessert.

Place in the fridge for at least 4 hours to defrost completely.

I served it with some red fruit to give my plate a little more colour.

Cherry Entremet

Cherry Entremet

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

Materials used

– Silikomart Bollicine mould

– Fuchsia velvet spray

(links paid by Amazon)

Ingredients

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

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

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

Assembly

✔Fuchsia velvet spray
✔Cherries

The recipe

For 4 entremets

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

Mix powdered sugar and NH pectin in a small bowl.

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

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

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

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

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

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

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

Whip the cold cream with an electric mixer.

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

Assembly

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

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

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

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

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

Place each entremet on a cookie.

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

I decorated with cherry leaves and a cherry.

Lemon meringue tartlet

Lemon meringue tartlet with

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

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Pastry bag

– Micro-perforated Silikomart circles

– Kitchen thermometer

(Paid Amazon links)

Ingredients

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

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

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

The recipe

For 4-5 tartlets

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

Mix all the ingredients together, filter and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro perforated baking mat at 165° for approximately 10 / 15 minutes. Leave to cool.

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

Heat the egg, sugar and lemon juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer.

When the mixture has cooled to 60°C, add the cold butter cut into pieces and the lemon zest. Place in a cool place.

Top the tartlets with the lemon cream.

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

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

Pass a kitchen blowtorch over the meringue.

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

Fraisier

Fraisier made with

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

Materials used

– 14cm pastry ring

– Tefal baking tray

– Baking paper

– Angled spatula

– 4.5cm high rhodoid film

(Amazon paid links)

Ingredients

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

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

Assembly
Strawberries

The recipe

Serves about 4

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

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

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

Sift in the flour and cornflour, then stir gently.

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

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

Cut two circles smaller than the size of your mould and set aside for assembly.
‌

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

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

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

In the bowl of a food processor, whip the remaining 60g of butter until light and fluffy, then gradually add the crème mousseline, which has cooled to room temperature (same temperature as the butter). Be careful to use conventional butter, not soft or reduced-fat, as it will harden in the refrigerator, giving the cream and the strawberry mousse a firmer texture.
‌

Place your 14cm-diameter entremet circle on your plate, then place a piece of cling film underneath and a 4.5cm-high piece of rhodoid film held in place by a piece of scotch tape.

Place strawberry slices on the bottom and sides.

Poach a little cream muslin.

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

For the syrup

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

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

Turn your fraisier over and remove the ring.

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

Remember to remove the rhodoid film before serving your cake.

Mother’s Day Millefeuille

Mother’s day millefeuille composed of

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

Materials used

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

– Pastry bags

– Plain socket

(Amazon paid links)

Ingredients

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

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

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

The recipe

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

Pour the flour, salt, water and melted butter into the bowl of a food processor and mix the ingredients. Form into a ball, filter and chill for at least 1h00. Meanwhile, place your tourage butter (if not conventional butter) in parchment paper, folding the sheet into a square about 15 to 16 cm square. Flatten with a rolling pin to achieve an even thickness.

Roll out the dough on a floured work surface. Place the butter in the middle.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Raspberry and Lemon Entremet

Lemon raspberry entremet

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

Material used

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

– Tefal baking sheet

– Rolling pin

– White velvet spray

Ingredients

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

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

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

Lemon mousse
✔Curd
✔160g liquid cream

Assembly
✔White velvet spray

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

The recipe

For 1 dessert for 6 people

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

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

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

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

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

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

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

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

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

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

Lemon mousse
✔Curd
✔160g liquid cream

Whip the cold cream with an electric mixer.

Gently fold into the lemon cream mixture.

Assembly

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

Add the frozen raspberry compote insert.

Top with lemon mousse.

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

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

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

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

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