English – Page 40 – Les délices 31

Royal chocolate log

Royal chocolate log composed of

– a hazelnut dacquoise biscuit,
– a praline crunch,
– chocolate mousse,
– brown velvet spray.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Pre-printed thermoformed mould – 2 colour log kit (meilleurduchef)

– Brown velvet spray

Ingredients

Hazelnut dacquoise (the day before)
✔egg whites
✔sugar
✔hazelnut powder
✔icing sugar

Hazelnut/almond praline (the day before)
✔Hazelnuts
✔Almonds
✔Caster sugar

+Brown velvet spray

Crunchy (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles

Chocolate mousse
✔Milk
✔1 yellow
✔Powdered sugar
✔Dark chocolate
✔liquid full cream with a minimum of 30% fat
✔gelatine

The recipe

Serves 4 to 6

Hazelnut dacquoise (the day before)
✔egg whites
✔sugar
✔hazelnut powder
✔icing sugar

Preheat the oven to 170°C. Sift together the hazelnut powder and icing sugar. Whisk the egg whites with the sugar. Gently fold in the powders. Pour into the tin and bake for 12 minutes. Allow to cool before cutting out a rectangle. Keep the scraps.

Hazelnut/almond praline (the day before)
✔Hazelnuts
✔Almonds
✔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, 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 a praline.

Crunchy (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles

Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the hazelnut biscuit and put in the freezer.

Chocolate mousse
✔Milk
✔1 yellow
✔Powdered sugar
✔Dark chocolate
✔liquid full cream with a minimum of 30% fat
✔gelatine

Soften the gelatine sheet in a bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk and sugar mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.

Assembly
Fill the log mould halfway with chocolate mousse. Add the dacquoise scraps evenly. Finish with the remaining chocolate mousse and then finish with the biscuit covered with crumble, placing the latter inside. Place in the freezer overnight.

The next day, remove the log from the mould and immediately apply the brown velvet spray.

I decorated with log tips and bells made of dark chocolate. Place in the fridge for at least 4 to 5 hours before serving.

Your achievements

Do not hesitate to send me your achievements in photos. I will publish them here.

Eclair sucre d’orge

Eclair sucre d’orge composé

– de pâte à choux
– de crème pâtissière
– de fondant pâtissier

English recipe here

Matériel utilisé

– tapis de cuisson micro-perforé

– douille cannelée

– poche à douille

Ingrédients

Pâte à choux
✔60g d’eau
✔60g de lait
✔70g de farine
✔55g de beurre
✔Du sel
✔1 cuillère à café de sucre
✔2 ou 3 œufs (suivant leur grosseur)

Crème pâtissière
✔300ml de lait
✔60g de sucre
✔2 jaunes d’œufs
✔20g de maïzena ou de poudre à crème
✔facultatif : un peu d’alcool

+ Fondant pâtissier

La recette

Pour 6 éclairs « sucre d’orge »

Pâte à choux
✔60g d’eau
✔60g de lait
✔70g de farine
✔55g de beurre
✔Du sel
✔1 cuillère à café de sucre
✔2 ou 3 œufs (suivant leur grosseur)

Dans une casserole faire chauffer l’eau, le lait, le beurre, le sel et le sucre. Hors du feu ajouter en une fois la farine. Bien mélanger pour dessécher la pâte pendant 2 à 3 minutes. Incorporer ensuite les œufs battus progressivement en mélangeant bien entre chaque œuf. Pocher les éclairs sur une plaque de cuisson recouverte d’un tapis de cuisson micro perforé silpat. Enfourner à 170°C pendant 35 à 40 minutes. Laisser refroidir.

Crème pâtissière
✔300ml de lait
✔60g de sucre
✔2 jaunes d’œufs
✔20g de maïzena ou de poudre à crème
✔facultatif : un peu d’alcool

Dans une casserole, chauffer le lait. Dans un bol, mélanger les jaunes, le sucre puis la maïzena. Verser le lait chaud dessus. Remettre dans la casserole et chauffer sans cesser de remuer jusqu’à ce que la crème épaississe. Ajouter enfin l’alcool. Bien mélanger, filmer et placer au frais.

Réaliser trois ‌‌petits‌‌ ‌‌trous‌‌ ‌‌sous‌‌ ‌‌chaque‌‌ ‌‌éclair‌‌ ‌‌et‌‌ ‌‌garnir‌‌ ‌‌de‌‌ ‌‌crème‌‌. ‌‌

Chauffer‌‌ ‌‌le‌‌ ‌‌fondant‌‌ blanc (35°C‌‌) au bain marie dans deux casseroles distinctes avec un peu de colorant rouge dans l’une et nature ‌dans l’autre. Si besoin, vous pouvez ajouter un tout petit peu d’eau. Napper‌‌ ‌‌sur‌‌ ‌‌les‌‌ ‌‌éclairs.‌‌ Réserver‌‌ ‌‌au‌‌ ‌‌frais.‌‌ ‌‌‌ ‌

Barley sugar eclair

Barley sugar eclair made of

– choux pastry
– pastry cream
– pastry fondant

Material used

– Silikomart micro perforated silicone baking mat

Ingredients

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

Pastry cream
✔300ml milk
✔60g sugar
✔2 egg yolks
✔20g cornflour or cream powder
✔faculty: a little alcohol

+ Fondant pâtissier

The recipe

For 6 barley sugar eclairs

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

In a saucepan heat the water, milk, butter, salt and sugar. 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 éclairs on a baking tray covered with a silpat micro perforated baking mat. Bake at 170°C for 35 to 40 minutes. Leave to cool.

Pastry cream
✔300ml milk
✔60g sugar
✔2 egg yolks
✔20g cornflour or cream powder
✔facilitating: a little alcohol

In a saucepan, heat the milk. In a bowl, mix the yolks, sugar and then the cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. Finally add the alcohol. Mix well, strain and chill.

Make three small holes under each éclair and garnish with cream.

Heat the white fondant (35°C) in a bain-marie in two separate pans with a little red colouring in one and plain in the other. Drizzle over the éclairs and set aside in a cool place.

Homemade nougats

Materials used

– square or rectangular pastry frames

– kitchen thermometer

– Unleavened sheets of paper with stripes

Ingredients

Dried fruit
✔200g almonds
✔100g hazelnuts
✔80g pistachios

Baking:
150°C – 15min

Nougat
✔380g sugar
✔125g water
✔85g glucose
✔290g lavender honey
✔125g Cocoa butter
✔60g egg whites
✔20g sugar
✔ striped unleavened leaves
✔Dried fruit

The recipe

Dried fruit
✔200g almonds
✔100g hazelnuts
✔80g pistachios

Roast the almonds, hazelnuts and pistachios in a 150°C oven on a baking tray for 15 minutes.

Rub the hazelnuts to remove their skins.

Prepare your pastry frames and cut your unleavened leaves to the right size (2 leaves per frame: 1 for the bottom and 1 for the top).

Nougat
380g sugar
125g water
85g glucose
290g honey
125g cocoa butter
60g egg whites
20g sugar
striped unleavened leaves
Dried fruit

Heat the honey in a saucepan. Do not exceed 121°C.

In a second pan, heat the sugar (380g), glucose and water to 152°C.

In a third saucepan, melt the cocoa butter powder in a bain-marie.

Pour the egg whites into the bowl of the mixer, then gradually add the sugar (20g) as they start to rise.

Pour the honey, which has come to the temperature of the inner wall, into the mixer, which is running at low speed, avoiding the whisk. Mix.

Then pour the warmed sugar over the egg white and honey mixture. Mix.

Remove the whisk from the mixer and place the leaf attachment.

Add your melted cocoa butter to the mixture.

When the mixture is well blended, finally add the dried fruit.

Place a sheet of unleavened baking paper in a baking frame (with ridges underneath), pour in the mixture, smooth and press down to an even thickness. Place a second sheet of unleavened bread (ridges upwards), press down again and leave to harden at room temperature overnight.

The next day, remove the pastry frames and cut out your nougat. You can wrap it up and give it as a gift for the holidays or enjoy it with your family. It can be stored for three months outside the fridge.

Recipe taken from meilleurduchef.com

Tiramisu tartlet

Tiramisu tartlet made of

– Cocoa-sweetened pastry,
– spoonfuls of coffee-soaked biscuits,
– mascarpone cream,
– cocoa powder.

Material used

– Micro perforated silicone baking mat

– Foam ring 5.5 X 5

– Micro-perforated strip

Ingredients

Sweetened cocoa paste
✔70 g soft butter
✔120g flour
✔15g cocoa powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk

For the spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour

For the mascarpone cream
✔160g mascarpone
✔2 yolks
✔2 white
✔55g caster sugar

+ 1 espresso

The recipe

For 5 tarts

Sweetened cocoa pastry
✔70 g soft butter
✔120 g flour
✔15g cocoa powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg 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. Line the entremet circles (Ø 5.5 x 5 cm) covered with a micro-perforated strip. Put in the freezer for 15 minutes. Bake the tart shells at 180° for about 15 to 17 minutes. Leave to cool. Carefully remove the circle and the micro-perforated strip.

For the spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour

Whisk the egg whites, adding the sugar gradually. Then add the egg yolks. Mix gently. Sift the flour. Poach the biscuit on a sheet of baking paper. Bake at 180°C for 8 to 10 minutes. Leave to cool, then cut out biscuits the size of your tarts using a circular biscuit cutter.

For the mascarpone cream
✔160g mascarpone
✔2 yolks
✔2 white
✔55g caster sugar

In a bowl, beat the yolks with the mascarpone and half the caster sugar with an electric mixer. In another bowl, beat the egg whites with the remaining sugar. Gently mix the egg whites with the mascarpone cream using a piping attachment.

Assembly
✔1 espresso
Using a brush, soak the spoon biscuits with coffee. Place a biscuit on the bottom of each tartlet. Using a piping bag, top with mascarpone cream. Place a second biscuit soaked in coffee and finish with cream. I then sprinkled cocoa powder on top and decorated with a chocolate coffee bean.

Vanilla pecan log

Vanilla pecan log composed of

– a pecan biscuit
– a chocolate and pecan praline crunch
– a creamy pecan insert,
– a vanilla mousse,
– a mirror glaze.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Silikomart log insert mould

– Ancel 210 bloom gelatine (gold quality)

– Plate for the end of the log (meilleurduchef)

Ingredients

Pecan biscuit (the day before)
✔Pecan powder
✔1 egg
✔egg whites
✔Icing sugar
✔Butter
✔Flour
✔Caster sugar

Pecan praline (the day before)
✔150g pecans
✔75g caster sugar

Praline pecan crisp (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles

Creamy praline pecan insert (the day before)
✔1 sheet of gelatine
✔Cream
✔egg yolk
✔Caster sugar
✔Pecan praline

Vanilla mousse (the day before)
✔Full cream
✔White chocolate
✔Gelatine
✔Whipping cream
✔Vanilla pod from @bourbon_noire
✔Icing sugar

Chocolate icing (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pecan praline
✔Liquid cream
✔gelatine leaves

The recipe

Serves 4 to 6

Pecan praline (the day before)
✔150g pecans
✔75g caster sugar
Pour the pecans 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 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 pecan insert (the day before)
✔1 sheet of gelatine
✔Cream
✔egg yolk
✔Caster sugar
✔Pecan praline

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 pecan praline and mix. Allow to cool, then pour into the insert mould and place in the freezer for at least 4 hours.

Pecan biscuit (the day before)
✔Pecan powder
✔1 egg
✔egg whites
✔Icing sugar
✔Butter
✔Flour
✔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 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 a rectangle the size of your log.

Praline pecan crisp (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles
Mix the praline, melted chocolate and crêpes dentelles. Spread over the pecan biscuit and place in the freezer.

Vanilla mousse (the day before)
✔Full cream
✔White chocolate
✔Gelatine
✔Whipping cream
✔Vanilla pod from @bourbon_noire
✔Icing sugar

You can get a 10% discount with the code « LESDELICES31 » for the purchase of your vanilla on the bourbon_noire website.

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 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 (having first removed the vanilla pod). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour over the previous mixture and stir gently.

Assembly

Fill the log mould halfway with vanilla mousse, making sure that the edges are well covered. Add the creamy pecan insert. Cover with the remaining vanilla mousse. Finish with the pecan biscuit, placing the crisp towards the inside. Place in freezer overnight.

Chocolate icing (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pecan praline
✔Liquid cream
✔gelatine leaves

In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatine. Pour this mixture over the chocolate. Stir well. Add the liquid cream and pecan praline. Use a hand blender to blend the mixture and place it in a cool place.

The next day, take the cake out of the freezer and apply the icing, which was reduced to around 35-35°C. I decorated with two milk chocolate log ends, pecans and a bell made of milk chocolate covered with edible gold powder.

Your achievements

Do not hesitate to send me your achievements in photos. I will publish them here.

Bourdaloue pine cone tartlet

Bourdaloue pine cone tartlet made of

– sweet pastry,
– almond cream,
– pears in syrup,
– praline chocolate,
– and roasted flaked almonds.

Material used

– Silikomart ring tart mould Klassik 70mm

– Micro perforated silicone baking mat

– Forosil strip

Ingredients

Pears in syrup
✔4 pears
✔Sugar powder
✔Vanilla liquid
✔80g praline chocolate

Almond cream
✔25g ointment butter
✔25g almond powder
✔25g caster sugar
✔25g egg

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

Assembly
✔Slivered almonds

Baking

175°C
25-30 minutes

The recipe

For 4 tarts

Pears in syrup
✔4 pears
✔Sugar powder
✔Vanilla liquid
✔80g praline chocolate

Peel the pears and use the peeler to remove the middle of the pears. Cook the pears in a pan filled with water with caster sugar and liquid vanilla. Adjust the cooking time according to the maturity of your pears. Drain the pears well and leave them to cool slightly. Melt the praline chocolate and fill a piping bag with it. Fill the pears with the chocolate. Set the pears aside.

Almond cream
✔25g butter, ointment
✔25g almond powder
✔25g caster sugar
✔25g egg
Work the softened butter with the sugar. Add the almond powder and eggs. Mix and set aside.

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

Mix all the ingredients together, roll out and place in a cool place. Roll out the pastry thinly between 2 sheets of baking paper. Line the Silikomart tartlet circles and prick the pastry with a fork. Place in the freezer while you preheat your oven. Divide the almond cream between the tartlets. Place the pears in the middle. Bake the tartlets on a micro perforated baking mat at 175° for about 25 to 30 minutes. Leave to cool.

Assembly
✔Slivered almonds

Roast the almonds in a pan to colour them.

Arrange the almonds around the pear. Place in a cool place until ready to eat.

Your achievements

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Pear and chocolate log

Pear and chocolate log composed of

– a Joconde biscuit,
– a pear insert,
– a pear mousse,
– a chocolate and praline crunch,
– a chocolate ganache,
– a brown velvet spray.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Silikomart log insert mould 22cm

– Ancel 210 bloom gelatine (gold quality)

– Brown velvet spray

– Silikomart key mould

Ingredients

Pear insert (the day before)
✔mixed ripe pears (or pears in syrup)
✔diced pears
✔pectin
✔caster sugar

Joconde biscuit (the day before)
✔65g almond powder
✔65g icing sugar
✔2 eggs
✔20g flour
✔2 egg whites
✔15g caster sugar

Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar

Praline crisp (the day before)
✔Chocolate
✔Hazelnut praline
✔crêpes dentelles

Pear mousse (the day before)
✔pear puree
✔cream
✔sheets gelatine
✔icing sugar

Chocolate ganache (the day before)
✔milk chocolate
✔single cream

+ Brown velvet spray

The recipe

Serves 4 to 6

Pear insert (the day before)
✔mixed ripe pears (or pears in syrup)
✔diced pears
✔pectin
✔caster sugar

In a saucepan, pour the mixed pears. Heat through. In a small bowl, combine the sugar and pectin. Add to the pan as soon as it boils and ,without stopping stirring, cook for 1 minute. Remove from the heat, add the diced pears and mix. Pour into the silikomart insert mould (this one being larger than my log mould I limited the size of the insert) and place in the freezer for 4 hours.

Joconde biscuit (the day before)
✔65g almond powder
✔65g icing sugar
✔2 eggs
✔20g flour
✔2 egg whites
✔15g caster sugar

Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 2 eggs. Mix. In another bowl, mix the egg whites with an electric mixer. Squeeze them with the powdered sugar. Gently add this mixture of egg whites to the previous mixture. Pour into your baking tray lined with baking paper, smooth and bake at 180°C for about 12/14 minutes. Leave to cool, then cut the biscuit into an 18 cm wide rectangle (the size of my small Silikomart log mould), removing the drier ends of the biscuit beforehand. Brush the biscuit with a syrup made of sugar, water and a little alcohol (rum for me). Place the biscuit in your log mould, pressing it down well on the edges and bottom. Cut a rectangle in the remaining biscuit to close your log .

Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar

Praline crisp (the day before)
✔Chocolate
✔Hazelnut praline
✔crêpes dentelles

Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the Joconde biscuit and put in the freezer for a few minutes.

Pear mousse (the day before)
✔pear puree
✔cream
✔sheets gelatine
✔icing sugar

Soften the gelatine leaves in a bowl of cold water. Heat the pear puree in a saucepan. Remove from the heat and add the wrung out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée and mix gently.

Assembly
Fill the mould with the pear mousse, pushing it up to the edges. Add the pear insert. Pour in the remaining mousse, leaving a little room for the biscuit, then finish with the biscuit with the crunch towards the inside. Place in the freezer overnight.

Chocolate ganache (the day before)
✔milk chocolate
✔single cream

Heat the liquid cream and pour in batches over the chocolate. Mix well. Strain and set aside in a cool place.

The next day, beat your chocolate ganache with an electric mixer. Remove your log from the freezer and apply it to your log. Smooth with a spatula. Put back in the freezer for about ten minutes, then apply the brown velvet spray as soon as you take it out.

I decorated the cake with log ends and strips of chocolate gilded with edible gold powder. I used the key mould from Silikomart to make the key and lock.

Your achievements

Do not hesitate to send me your achievements in photos. I will publish them here.

Chocolate and caramel fir tree cake

Chocolate and caramel fir tree entremet composed of

– a chocolate biscuit,
– a creamy caramel insert,
– peanuts,
– a chocolate mousse,
– a green velvet spray.

Materials used

– Soffice Incanto Fir Tree Silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Green velvet spray

– Moule silicone baba Silikomart

Ingredients

Creamy caramel
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine

For the chocolate biscuit
✔1 egg
✔15 g sugar
✔5 g cocoa
✔15 g flour
✔10g butter
✔15g almond powder
✔35g cream
✔15g dark chocolate
✔2g baking powder

Milk chocolate mousse (the day before)
✔2 x 2g gelatine leaves
✔2 egg yolks
✔20 g caster sugar
✔120 ml milk
✔100 g milk chocolate
✔200 g cream

Milk chocolate icing
✔100g milk chocolate
✔10g neutral oil

Chocolate cake (Christmas tree)
✔90g flour
✔100g sugar
✔1 egg
✔20g plain yoghurt
✔4g yeast
✔90g milk chocolate or praline chocolate
✔10g neutral oil
✔1 pinch of salt

The recipe

For 5 Christmas trees

Creamy caramel
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine

In a large bowl of cold water, place the gelatine leaves. In a bowl, mix the yolks and the 100g of cold liquid cream. Set aside. In a saucepan, make a caramel with the water, sugar and glucose.
Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the silikomart mould a few centimetres high and place in the freezer for at least 4 hours.

For the chocolate biscuit
✔1 egg
✔15 g sugar
✔5 g cocoa
✔15 g flour
✔10g butter
✔15g almond powder
✔35g cream
✔15g dark chocolate
✔2g baking powder

In a bowl, mix together the egg and sugar. Sift over the flour, baking powder, almond powder, cocoa powder. Add the liquid cream and melted butter. Finish with the melted chocolate. Pour onto a baking tray covered with baking paper and bake for about 8 minutes at 180°C. Leave to cool and cut out
a circle the size of your mould.

Milk chocolate mousse (the day before)
✔2 x 2g gelatine leaves
✔2 egg yolks
✔20 g caster sugar
✔120 ml milk
✔100 g milk chocolate
✔200 g cream

Soften the gelatine leaves in a bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.

Assembly
Pour half the chocolate mousse into the mould. Add the creamy caramel insert, a few unsalted peanuts and finish with the remaining mousse. Finally add the biscuit. Place in the freezer overnight.

Chocolate cake (Christmas tree)
✔90g flour
✔100g sugar
✔1 egg
✔20g plain yoghurt
✔4g yeast
✔90g milk chocolate or praline chocolate
✔10g neutral oil
✔1 pinch of salt

In a bowl, pour the flour, sugar, yeast, salt. Add the yoghurt and mix. Add the eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. Add the melted chocolate to the previous preparation. Fill the silicone baba mould only a few centimetres and bake at 180°C for 14/15 minutes. Keep an eye on the cooking time. As soon as the tip of the knife comes out dry, remove the mould. Leave to cool before removing from the mould. If necessary, cut your feet back a little so that they are the same size.

Milk chocolate icing
✔100g milk chocolate
✔10g neutral oil

Melt the milk chocolate with the neutral oil and pour over the tree feet. Place in a cool place for a while so that the chocolate hardens.

Take the trees out of the freezer. Remove them from the mould and apply the green velvet spray immediately.

Pear and Praline Chocalate Entremet

Pear and praline entremet composed of

– an almond biscuit,
– a pear mousse,
– white velvet spray,
– a praline rock icing.

Material used

– Silikomart mould for Vela sails

– Ancel 210 bloom gelatin (gold quality)

– White velvet spray

Ingredients

Almond biscuit (the day before)
✔65 g almond powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Pear mousse (the day before)
✔260g ripe pears, mixed
✔3 sheets of gelatine
✔150g of liquid cream 30% MG

Praline rock icing
✔Chocolate praline
✔Chopped almonds
✔ Neutral oil

White velvet spray

The recipe

For about 6 desserts

Almond biscuit (the day before)
✔65 g almond 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 almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before cutting it out with the cutter supplied with the Silikomart mould.

Pear mousse (the day before)
✔260g ripe pears, mixed
✔3 sheets of gelatine
✔150g of liquid cream 30% MG
Soften the gelatine sheets in a bowl of cold water. Heat the pear puree in a saucepan. Remove from the heat and add the wrung out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer. Add the cooled pear purée.

Assembly
Fill the silikomart with the pear mousse. Add the almond biscuit and place in the freezer overnight.

Praline rock icing
✔Chocolate praline
✔Chopped almonds
✔Neutral oil
In a narrow container that can hold the entremet, pour melted praline chocolate with a little neutral oil and chopped almonds. Mix well. Take the entremets out of the freezer and immediately apply the white velvet spray. Push a wooden skewer over the top and dip the entremets into the rock icing which has been brought to a temperature of <40°C. Scrape the edges of the cakes to remove the excess and place them on your serving dish.

I decorated with a little gold leaf to hide the hole made with the wooden pick. Place in the fridge for at least 3 to 4 hours.

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