English – Page 4 – Les délices 31

Strawberry cake

Strawberry cake made with

– sponge cake soaked in syrup,
– mousseline cream,
– fresh strawberries,
– strawberry jelly,
– almond paste.

Materials used

– 18cm x 4.5cm high pastry ring

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Rhodoïd film 4.5cm high

(Paid Amazon links)

Ingredients

The sponge cake
✔3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

The mousseline cream
✔270 g milk
✔52g sugar
✔3 egg yolks
✔11 g flour
✔90 g butter
✔11g cornflour
✔liquid vanilla or vanilla pod
✔90 g softened butter

The jelly
✔50g mixed strawberries
✔5g caster sugar
✔1g gelatine

Assembly and decoration
✔Strawberries
✔Strawberry flowers and leaves

Syrup
✔30g caster sugar
✔30g water
✔A little alcohol

The recipe

Serves about 6

The sponge cake
✔3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

Whisk the eggs and sugar in a bowl, place in a bain-marie and whisk until the mixture reaches 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Sift in the flour and cornflour and stir gently. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes. When cool, cut out two circles smaller than the size of your pastry ring.

The mousseline cream
✔270 g milk
✔52g sugar
✔3 egg yolks
✔11 g flour
✔90 g butter
✔11g cornflour
✔liquid vanilla or vanilla pod
✔90 g softened 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. Blend until the cream thickens. Remove from the heat, add 90g of diced butter and blend. Filter on contact and allow the cream to cool completely. In the bowl of a food processor, whip the remaining 90g of butter until fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (the same temperature as the butter). Be careful to use standard butter, not soft or low-fat, as it will harden in the refrigerator and hold the cream and the strawberry mould together.

Assembly
Place an 18cm diameter pastry ring on your plate. Cover with rhodoïd film. Arrange the halved strawberries around it. Place the first sponge cake on the bottom. Brush the sponge cake with a syrup of sugar with rum or kirsch.

Syrup
✔30g caster sugar
✔30g water
✔A little alcohol

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

Poach some crème mousseline, a few strawberries cut into pieces, some cream, the second sponge cake soaked in syrup and then finish with a little cream. Smooth with an angled spatula and set aside in the fridge for at least 4 hours to allow the butter to harden and give your strawberry cake some hold.

Roll out the white marzipan between two sheets of baking paper. Using piping tips, cut out small circles of different sizes. Place the pastry on your strawberry mould.

The jelly
✔50g mixed strawberries
✔5g caster sugar
✔1g gelatine

Blend 50g of strawberries and strain to remove the seeds. Pour the strawberries into a saucepan with 5g caster sugar. Heat through. Remove from the heat and add 1g of gelatine, previously softened in a bowl of cold water and squeezed dry. I added a drop of red colouring because the strawberries lose their colour when heated. Mix and leave to cool before pouring over your cake. Chill until the jelly sets.

Decorate with strawberries, strawberry leaves and flowers.

Remember to remove the rhodoïd film before serving your cake.

May 1st Entremet

May 1st Entremet composed of

– a peanut praline crunch,
– a vanilla mousse
– a peanut praline insert,
– brown velvet spray,
– sweet cocoa paste,
– chocolate decoration.

Materials used

– Silikomart secret mould 100ml – 8 cavities

– Silikomart mini pearls mould

– Ancel 210 bloom gelatine

– Pastry bag

(Liens Amazon rémunérés)

Ingredients

Peanut praline
✔150g unsalted peanuts
✔75g caster sugar

Peanut praline chocolate crisp
✔15g white chocolate
✔25g praline peanuts
✔10g crêpes dentelles

Vanilla mousse
✔70g liquid cream
✔70g white chocolate
✔140g cold liquid cream
✔vanilla powder or vanilla pod
✔2g gelatine

Assembly
✔Brown velvet spray
✔Decorations in white and milk chocolate

Cocoa shortbread
✔35g flour
✔35g butter
✔20g brown sugar
✔5g cocoa powder

The recipe

For 4 desserts

Peanut praline
✔150g unsalted peanuts
✔75g caster sugar

Pour the unsalted peanuts 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 the caramel onto a sheet of greaseproof paper and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you have a peanut praline.

Chocolate praline peanut crisp
✔15g white chocolate
✔25g praline peanuts
✔10g crêpes dentelles

Mix all the ingredients together. Mix then spread between two sheets of baking paper. Place in the freezer for a few minutes to harden a little, then cut out circles smaller in diameter than the tin. Return to the freezer until ready to assemble.

Vanilla mousse
✔70g liquid cream
✔70g white chocolate
✔140g cold liquid cream
✔vanilla powder or vanilla pod
✔2g gelatine

Place the gelatine sheet in a bowl of cold water.

Heat the 70g of liquid cream with the vanilla in a saucepan.

Melt the white chocolate in the microwave. Remove from the heat and add the drained gelatine and white chocolate. Mix well and set aside. Whip the 140g of cold cream in a bowl with an electric mixer. Gently fold into the previous mixture.

Assembly

Fill the Silikomart secret mould halfway with mousse. Sprinkle with peanut praline.

Top with a little vanilla mousse and finish with the crunchy peanuts. Place in the freezer overnight or for at least 6 hours.

The next day, remove the desserts from the Silikomart Secret mould and immediately apply the brown velvet spray.

Make a little cocoa paste and crumble it into the hollow of each mould.

Cocoa shortbread
✔35g flour
✔35g butter
✔20g brown sugar
✔5g cocoa powder

Mix all the ingredients together, Crumble onto a baking tray lined with baking paper. Place in the oven at 180°C. Leave to cool, then crumble over each entremet.

I made mini white chocolate pearls using the silikomart mini pearls mould. The little leaf comes from the annikids.com website.

Pistachio and strawberry entremet

Pistachio and strawberry entremet

– a pistachio crisp,
– a strawberry mousse
– a pistachio biscuit
– pistachio praline,
– white velvet spray,
– strawberry jelly.

Materials used

– Charlotte Grolet Pavoni mould

– Ancel 210 bloom gelatine

– Cooking thermometer

– Tefal baking tray

– White velvet spray

Ingredients

Pistachio praline
✔150g pistachios
✔75g caster sugar

Pistachio crisp
✔40g white chocolate
✔50g pistachio praline
✔30g Crêpes dentelles

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

Strawberry mousse
✔160g strawberries
✔30g sugar
✔120g single cream
✔3g gelatine

+ White velvet spray

+ Strawberry jelly

The recipe

For 3 desserts

Pistachio praline
✔150g pistachios
✔75g caster sugar

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

Pistachio crisp
✔40g white chocolate
✔50g pistachio praline
✔30g Crêpes dentelles

Melt the white chocolate in the microwave, add the pistachio praline and crumbled crêpes dentelles. Mix and spread between two sheets of baking paper. Place in the freezer for a few minutes to harden slightly, then cut out circles smaller in diameter than the mould. Return to the freezer until ready to assemble.

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

In a bowl, mix the whole egg with the icing sugar. Add the pistachio powder (I mixed 35g of unsalted pistachios), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. 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 leave to cool before peeling off the paper and cutting out with a cookie cutter.

Poach some pistachio praline on each biscuit and place in the freezer until ready to assemble.

Strawberry mousse
✔160g strawberries
✔30g sugar
✔120g single cream
✔3g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée and caster sugar and remove from the heat and add the drained gelatine. Leave to cool until the temperature is below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the Pavoni charlotte mould halfway with strawberry mousse, pushing it up the sides. Place the biscuit covered with pistachio praline. Top with the strawberry mousse and finish with the pistachio crisp. Place in the freezer overnight or for at least 6 hours.

The next day, remove the frozen desserts from the moulds.

Apply white velvet spray immediately.

I made a small amount of strawberry jelly (50g strawberries, 5g sugar, 1 tablespoon water and 1g gelatine) to garnish the base of the dessert.

I decorated it with a little edible gold leaf and hyacinth flowers.

Lemon and strawberry chick

Lemon and strawberry chick composed of

– lemon madeleine cookie,
– lemon cream,
– lemon mousse,
– strawberry compote,
– yellow velvet spray.

Materials used

– Silikomart half egg mould – 5 cavities (link paid by Amazon)

– Gelatin 210 bloom Ancel

– Yellow velvet spray

Ingredients

Strawberry compote
✔120g strawberry des
✔20g sugar
✔2g pectin

Lemon cream
✔60g lemon juice
✔3g gelatine
✔30g butter
✔45g sugar
✔60g eggs
✔3g gelatine

Lemon mousse
✔200g Lemon cream
✔120g liquid cream

Lemon Madeleine cookie
✔50 g sugar
✔1 egg
✔50 g flour
✔5 g baking powder
✔50 g butter pommade
✔Zest of one yellow lemon

Mounting
✔Spray velvet yellow
✔Chocolate decoration

The recipe

For 4 chicks

Strawberry compote
✔120g strawberries
✔20g sugar
✔2g pectin

Cut strawberries into small cubes.

Pour the diced strawberries 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 this mixture over the strawberries, continuing to cook for 2 minutes, stirring constantly. Divide between 4 cavities in a silikomart half-egg mould, chill for at least an hour and then freeze.

Lemon Madeleine cookie
✔50 g sugar
✔1 egg
✔50 g flour
✔5 g baking powder
✔50 g kneaded butter
✔Zest of a lemon

In a salad bowl, work the kneaded butter with the caster sugar. Add the egg. Mix well. Sift in flour and baking powder. Finally, add the rind 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 into cookies to fit your silikomart mould.

Lemon cream
✔60g lemon juice
✔3g gelatin
✔30g butter
✔45g sugar
✔60g eggs
✔3g gelatin

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

Lemon mousse
✔200g Lemon cream
✔120g liquid cream

Whip the cold liquid cream with an electric mixer and gently fold into the lemon cream.

Assembly

Fill the silikomart half-egg mould with lemon mousse (having first removed the strawberry compote). Add the strawberry compote. Finish with lemon mousse and lemon madeleine cookie.

Freeze overnight.

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

I used white chocolate decorations found on annikids.com.

Place in the fridge for at least 3-4 hours to thaw completely.

Easter Entremet

Easter Entremet composed of

– a hazelnut cookie,
– hazelnut praline,
– a praline crunch,
– vanilla mousse,
– brown velvet spray.

Material used

– Cylindra Pavoni Ø15 KE089 Pierre Hermé mould

– Tefal baking tray

– Rolling pin

– Brown velvet spray

Ingredients

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

Hazelnut and almond praline
✔150g hazelnuts
✔100g almonds
✔125g powdered sugar

Praline crisp
✔50g white chocolate
✔50g praline
✔30g crêpes dentelles

Vanilla mousse
✔100g liquid cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatin

Assembly

Brown velvet spray

The recipe

For 1 dessert for 6 people

Hazelnut and almond praline
✔150g hazelnuts
✔100g almonds
✔125g caster sugar

Place the hazelnuts and almonds on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (having first rubbed them to remove as much skin as possible), almonds and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.

Hazelnut biscuit
✔25g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white

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

Add 1 egg and melted butter. Mix well.

Beat egg white with 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 batter onto a baking tray lined with baking paper. I used an entremet ring to contain the pastry and prevent it from spreading too much during baking.

Bake at 170°C for around ten minutes, until golden-brown.

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

Cover the biscuit with hazelnut/almond praline and place in the freezer until ready to assemble.

Praline crisp
✔50g white chocolate
✔50g praline
✔30g crêpes dentelles

Mix praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of parchment paper and freeze for a few minutes. Using a cookie cutter, cut out circles smaller in diameter than your mold. Set aside in the freezer until ready to assemble.

Vanilla mousse
✔100g liquid cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatin

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

In a saucepan, heat the 100g liquid cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat.

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

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

Assembly

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

Add the hazelnut cookie insert covered with praline, with the praline facing inwards.

Top with vanilla mousse.

Finish with the praline crunch. Place in the freezer overnight or for at least 6 hours.

The next day, unmould the entremet. I removed some of the vanilla mousse from the top to make it easier to poach the praline. Apply brown velvet spray immediately.

Fill the hollow with praline using a piping bag.

I added small white chocolate Easter eggs found on annikids.com Place in a cool place while defrosting. Allow at least 6 hours.

Coffee bunny eclair

Coffee bunny eclair

– choux pastry,
– coffee custard,
– fondant pâtissier,
– chocolate decorations.

Equipment used

– Micro-perforated silicone baking mat

– Silicone chafing dish

– Pastry bags

– Fluted pastry bag

– Topping pastry bag

Ingredients

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

Coffee pastry cream
✔300g milk
✔50g sugar
✔3 egg yolks
✔25g flour
✔Coffee extract

Icing
✔115g White fondant
✔30g glucose
✔+coffee extract

Assembly
✔Chocolate decorations
✔Coffee extract
✔ White pastry fondant

The recipe

For 6 eclairs

Icing
✔115g White fondant
✔30g glucose
✔+coffee extract

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

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

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour gradually. Remove from the heat and add the flour. Let the dough dry out. Pour into a bowl and then gradually add the beaten eggs. Poach the choux pastry onto a micro-perforated mat with a fluted tip. Bake at 180°C for 35 to 40 minutes, then cool on a wire rack.

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

Coffee pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔25g flour
✔Coffee extract

In a saucepan, boil the milk with the coffee extract. In a bowl, mix the yolks with the powdered sugar. Add the cornflour. Pour in the hot milk and return to the pan. Cook, stirring constantly. The cream will thicken. Remove from heat. Strain and set aside in a cool place.

Take the crème pâtissière and loosen it a little by stirring with a spatula, then line a pastry bag fitted with a piping tip. Make two holes under each éclair and fill with coffee pastry cream.

Top each éclair with frozen fondant.

I decorated with chocolate decorations from annikids.com.

Chill until ready to eat.

Vanilla praline entremet

Vanilla praline entremet composed of

– hazelnut cookie,
– hazelnut praline,
– praline crunch,
– vanilla mousse,
– brown velvet spray.

Materials used

– Pavoflex hollow band mould

– Tefal baking tray

– Rolling pin

– Brown velvet spray

Ingredients

Hazelnut cookie
✔30g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white

Hazelnut praliné almonds
✔100g hazelnuts
✔100g almonds
✔100g powdered sugar

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

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatine

Montage

Brown velvet spray

The recipe

For 3 entremets

Praliné hazelnuts almonds
✔100g hazelnuts
✔100g almonds
✔100g caster sugar

Pour the hazelnuts and almonds onto a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (having first rubbed them to remove as much skin as possible), almonds and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.

Hazelnut cookie
✔25g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white

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

Add 1 egg and melted butter. Mix well.

Beat egg white with 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 batter onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.

Bake at 170°C for approx. 12-15 minutes.

Cut out your hazelnut cookie with a cookie cutter (I used the silikomart cutter from another mold).

Cover each cookie with hazelnut/almond praline and place in the freezer until ready to assemble.

Croustillant praliné
✔30g white chocolate
✔40g praliné
✔30g crêpes dentelles

Mix praliné, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of parchment paper and freeze for a few minutes. Using a cookie cutter, cut out circles smaller in diameter than your mold. Set aside in the freezer until ready to assemble.

Vanilla mousse
✔70g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla powder or vanilla pod
✔2g gelatine

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

In a saucepan, heat the 70g liquid cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix and set aside.

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

Assembly

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

Add the hazelnut cookie insert covered with praline, with the praline facing inwards.

Top with vanilla mousse and finish with praline crunch. Place in the freezer overnight or for at least 6 hours.

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

Fill the hollow with praline using a piping bag.

I added small white chocolate Easter eggs found on annikids.com Place in a cool place to defrost. Allow at least 2 to 3 hours.

Apple and Speculoos Entremet

Apple and Speculoos Entremet

– apple compote,
– a speculoos mousse,
– a speculoos crunch,
– white velvet spray.

Material used

– Essential X6 silikomart mould

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

Ingredients

Apple compote
✔1 apple
✔15g sugar
✔15g water
✔Cinnamon

Speculoos mousse
✔35g speculoos paste
✔85g whipping cream
✔40g liquid cream
✔2g gelatin

Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles

White velvet spray

The recipe

For 4 desserts

Apple compote
✔1 apple
✔15g sugar
✔15g water
✔Cinnamon

In a saucepan, heat the diced apples with the water and sugar. Add a little cinnamon. Cook for a few minutes over low heat. Set aside until ready to assemble.

Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add speculoos paste.

Add crumbled crêpes dentelles. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a cookie cutter to the diameter of your mold. Place in the freezer until ready to assemble.

Speculoos mousse
✔35g speculoos paste
✔100g whipping cream
✔65g liquid cream
✔2g gelatin

Place the gelatin sheet in a bowl of cold water.

In a saucepan, heat the 65g of cream with the speculoos paste. Stir well to obtain a homogeneous mixture. Remove from heat and add the gelatine, wrung out well. Mix well. Set aside.

Pour the 100g chilled cream into a bowl and whip with an electric mixer. Incorporate the previous mixture once it has cooled slightly (to around 30-35°C). Mix gently with a spatula.

Assemble.

Fill the Essentials 80 mould with speculoos mousse halfway up the sides. Add the pear compote.

Finish with a little speculoos mousse and not the crunchy cookie.

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

I decorated my entremet with a white chocolate “fried egg” decoration found on the Annikids.com website.

Strawberry cake

Strawberry cake made with

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

Equipment used

– Pastry ring 14cm

– Tefal baking tray

– Baking paper

– Rolling pin

– Angled spatula

– Rhodoid film, 4.5cm high

Ingredients

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

Cream 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

Homemade almond paste
✔50g almond paste
✔40g powdered sugar
✔15g egg whites

Assembly and decoration
✔Strawberries
✔White chocolate egg decorations
✔White almond paste

The recipe

Serves about 4

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

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

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

Sift in the flour and cornflour, then stir gently.

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

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

Cut two circles smaller than the size of your mould and set aside for assembly.
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Cream 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. Blend 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 fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (same temperature as the butter). Be careful to use standard butter, not soft or reduced-fat, as it will harden in the refrigerator and hold the cream and strawberry mould together.

Assembly

Place your entremet circle 14cm on your plate. Cover with rhodoïd film. Arrange strawberries cut in 2 all around. Place your first sponge cake on the bottom. Brush the sponge cake with a syrup of sugar with 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 strawberries cut into pieces, some cream, the second sponge cake soaked in syrup, then finish with a little cream. Smooth with an angled spatula, film and set aside in a cool place for at least 4 hours to allow the butter to harden and give your strawberry cake a firm hold.

Homemade almond paste
✔50g almond paste
✔40g powdered sugar
✔15g egg whites

Mix all ingredients together, then roll out between two sheets of baking paper. Place the dough on your strawberry tray, then gently roll to cut out the dough at the circle.

I decorated them with gariguettes, strawberry flowers and two white chocolate eggs found on the annikids.com website.

Remember to remove the rhodoid film before serving your cake.

Millefeuille eclair

Millefeuille eclair made with

– choux pastry,
– pastry cream,
– white pastry fondant.

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔8g cocoa powder
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔A little rum

Icing
✔115g white fondant
✔30g glucose
+coffee or chocolate extract

The recipe

For 6 to 7 éclairs

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔8g cocoa powder
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+powdered sugar and cocoa butter

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour/cocoa mixture all at once. Mix well to dry out the dough for 2 to 3 minutes.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.

Icing
✔115g white fondant
✔30g glucose
+coffee or chocolate extract

Pour all ingredients into saucepan. Heat the white fondant to 60°C in a bain-marie. Take a small portion of fondant and add either melted chocolate or, for me, coffee extract to color it. Fill a piping bag. Quickly pour the white fondant onto the silicone tray, then poach the colored fondant on top, using a wooden skewer, for example, to create the characteristic millefeuille lines. Place in the freezer for a few hours.

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔A little rum

Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour hot milk over sugar/yolk mixture. Stir. Pour back into saucepan. Stir until thickened. Remove from heat and add rum. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.

Assembly

Remove the crème pâtissière from the fridge. Loosen it slightly with a spatula, then fill a pastry bag fitted with a pastry bag nozzle. Make two small holes under each éclair. Poach the cream.

Place frozen fondant on each éclair. Chill until ready to eat.