English – Page 42 – Les délices 31

Chocolate brownie with white chocolate ganache

– a dark chocolate brownie,
– a milk chocolate rocher icing,
– a white chocolate ganache.

Materials used

– 20cm square pastry frame

– Baking tray

– Pastry bag

– Plain pastry bag

Ingredients

White chocolate ganache
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream 30% MG

Dark chocolate brownie
✔100g dark chocolate
✔100g butter
✔2 eggs
✔100g caster sugar
✔50g flour
✔60g nougatine and chopped walnut mixture

Milk chocolate rocher icing
✔250g Milk chocolate
✔10g Neutral oil
✔30g Chopped almonds

The recipe

For 4 brownies

White chocolate ganache
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream 30% MG

Pour the 50g of liquid cream into a saucepan and set it to heat. When the cream is hot pour it over the previously melted white chocolate. Mix well. Complete with the 100g of cold cream. Mix well. Filter on contact and place in the fridge for at least 4 hours.

Dark chocolate brownie
✔100g dark chocolate
✔100g butter
✔2 eggs
✔100g caster sugar
✔50g flour
✔60g chopped nougatine and walnut mixture

Pour the chopped dark chocolate into a bowl. Melt in the microwave. Add the butter cut into pieces and mix.
In another bowl, add the 2 eggs and the caster sugar. Mix with a whisk. Pour the chocolate and melted butter mixture on top. Mix. Sift in the flour. Mix again. Add the nougatine mixture and chopped nuts.
Butter a baking frame and place it on a baking tray lined with baking paper. Pour in the brownie mixture and bake for about 20 minutes at 150°C. Leave to cool. Remove the frame and cut the brownie into 4 equal pieces using a cookie cutter. (Recipe taken from meilleurduchef.com)

Milk chocolate rocher icing
✔250g Milk chocolate
✔10g Neutral oil
✔30g Chopped almonds

Melt the milk chocolate with a little neutral oil. Add the chopped almonds and proceed to frost your brownies. Place in a cool place to allow the chocolate to harden.

Assembly
Take your white chocolate ganache out of the fridge and beat it with an electric mixer. Fill a piping bag fitted with a plain tip with your ganache and poach it onto your brownies. Sprinkle with cocoa powder and decorate with a square of dark chocolate. Place in a cool place until ready to eat.

Hazelnut and dulcey tart

Hazelnut and dulcey tart composed of

– a sweet hazelnut pastry,
– a hazelnut cream,
– a hazelnut praline crunch,
– a dulcey ganache,
– a hazelnut praline pastry cream.

Materials used

– Silikomart perforated tart mould
– Micro-perforated baking mat
– Pastry bag
– Plain Tip

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 leaf gelatine (2g)

Hazelnut sweet pastry
✔110g flour
✔25g hazelnut powder
✔45g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt

Hazelnut cream
✔30g butter, ointment
✔30g egg
✔30g icing sugar
✔30g hazelnut powder

Hazelnut praline crisp
✔30g chocolate praline
✔60g homemade hazelnut praline
✔35g crêpes dentelles

Dulcey ganache
✔125g dulcey chocolate
✔125g liquid cream

Baking

175 / 180°C
20 to 25 minutes

The recipe

Serves 6

Hazelnut praline
✔150g hazelnuts
✔75g 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. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.

Hazelnut custard
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 sheet of gelatine (2g)
Heat the milk. In a bowl mix the yolks, sugar, cream powder.Pour the hot milk over it.Stir.Pour back into the pan.Stir until thickened.Out of the heat add the wrung out gelatine and the praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.

Sweetened hazelnut paste
✔110g flour
✔25g hazelnut powder
✔45g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt

Mix all the ingredients together, wrap and refrigerate 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 175°C.

Hazelnut cream
✔30g butter
✔30g egg
✔30g icing sugar
✔30g hazelnut powder
Mix the butter with the icing sugar. Add the hazelnut powder and the egg. Mix well. Pour into the tart base then bake for 20/25 minutes. Leave to cool.

Hazelnut praline crisp
✔30g chocolate praline
✔60g homemade hazelnut praline
✔35g crêpes dentelles
Melt the chocolate. Add the crêpes dentelles and the praline. Mix gently. Spread over the tart and place in a cool place.

Dulcey ganache
✔125g dulcey chocolate
✔125g liquid cream

For the dulcey chocolate, I used white chocolate. Place the white chocolate in an ovenproof pan with a little oil and bake at 120/130°C, stirring frequently, every 5 minutes, until it colours. Heat the cream in a saucepan and pour it over the dulcey chocolate in batches. Stir well, allow to cool slightly before pouring over the tart. Place in a cool place.

Assembly
Take the cooled hazelnut custard, loosen it a little and fill a piping bag with a plain tip. Poach on the tart. Decorate with caramelised hazelnuts all around, halved hazelnuts and hazelnut skins. Place in a cool place until ready to eat.

Swiss Brioche

Swiss striated brioche made of

– croissant dough,
– pastry cream,
– chocolate chips.

Materials used

– Angled spatula

– Brush

– Micro perforated baking mat

Ingredients

The croissant dough
✔300g flour
✔45g 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

The 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 ten minutes. Form a ball, wrap it in plastic wrap and leave to rise for 45 minutes at room temperature.

Deaerate the dough and flatten it with your hands to form a rectangle. Place the rectangle in the fridge 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 the two ends of the dough without overlapping. Cover with plastic wrap and chill for at least 30 minutes.

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, covered with film. The next day, cut the dough in half.

Roll out the first pastry to a length of 30cm and freeze, wrapped in film, for 15 minutes. With a sharp knife, cut 3mm strips by 30cm long. Roll out the second pastry very thinly and brush lightly with water. Trim the edges if necessary to make a nice rectangle. Place the puff pastry strips face up on top.

Leave to rest again, filmed, for a few minutes in the freezer for the dough to firm up.

Roll out the dough a little to make it longer. Trim the edges if necessary to make a nice rectangle. Turn the dough out onto a piece of greaseproof paper. Set aside for a few minutes in the freezer, covered with film.

The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔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. 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. Sprinkle chocolate chips evenly over the surface.

Fold one side (1/4) towards the middle and then the other side.

Place back in the freezer for a few minutes and turn the dough over. Cut out every 3 to 4 centimetres and place on a baking tray covered with baking paper.

Leave to rise for 1h30 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 30 minutes.

The syrup
✔30g water
✔30g sugar

Heat the sugar and water to boiling in a saucepan. Apply hot to the Swiss breads as soon as they come out of the oven with a brush. Leave to cool on a wire rack.

Pear and hazelnut choux

Pear and hazelnut choux composed of

– a cabbage,
– hazelnut cracker,
– hazelnut ganache,
– a pear in syrup,
– homemade praline.

Material used

– Silikomart micro-perforated baking mat

– piping bags

For 4 choux

Hazelnut praline
100g hazelnuts
50g powdered sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, without their skins, and the caramel cut into pieces in the bowl of a blender and blend until you have a praline.

Hazelnut ganache
100g of liquid cream
100g white chocolate
50g hazelnut praline
100g of cold liquid cream

In a saucepan, pour and heat the 100g of liquid cream. In a bowl, pour the white chocolate and melt it a little in the microwave. Gradually pour the hot cream over the white chocolate while stirring to obtain a smooth mixture. Add the 50g of hazelnut praline and stir again. Finally, add the 100g of cold liquid cream. Mix, wrap and chill for at least 4 hours.

Pears in syrup
4 pears
Powdered sugar
Liquid vanilla

Peel the pears and remove the middle of the pear with a peeler. Cook the pears in a pan of water with caster sugar and liquid vanilla for 1.5 to 2 hours. Drain the pears, leave to cool slightly and then place in the fridge until assembly.

Hazelnut cracker
40g butter
20g flour
20g hazelnut powder
40g brown sugar

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

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

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

Assembly
Take the hazelnut ganache from the fridge and beat it with an electric mixer. Fill a piping bag with it and fill the choux. I used about 50 g of ganache per choux. Cut out the base of the pear and insert homemade praline into the centre of the pear. Place the pear on the choux. Use the remaining hazelnut ganache to decorate your pear.

I added hazelnuts cut in half and small gold leaves.

Chestnut entremet

Chestnut Entremet composed of

– a creamy chestnut insert,
– chestnut cream,
– chestnut mousse,
– a brown biscuit;
– a dark chocolate mirror icing.

Material used

– Chestnut silikomart mould
– Ancel 210 bloom gelatine

Ingredients

Creamy chestnut insert
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔80g chestnut cream
✔Chestnut cream

Chesnut biscuit
✔40g butter
✔40g chestnut cream
✔1 pinch of salt
✔20g caster sugar
✔2 yolks
✔15g cream
✔40g flour
✔1 spoonful of yeast
+
✔50g egg whites
✔30g sugar

Chestnut mousse
✔140g chestnut cream
✔100g liquid cream
✔3g gelatine

Dark chocolate icing
✔45g sugar
✔45g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

The recipe

For 6 desserts

Creamy chestnut insert
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔80g chestnut cream
✔Chestnut cream

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100 ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the chestnut cream and mix. Pour into the bottom of the silikomart mould to a height of 1 cm to 1.5 cm and place in the freezer. 15-20 minutes later, remove from the freezer and apply a layer of chestnut cream to the top. Smooth the surface with the back of a teaspoon and return to the freezer for at least 2 hours.

Chesnut biscuit
✔40g butter
✔40g chestnut cream
✔1 pinch of salt
✔20g caster sugar
✔2 yolks
✔15g cream
✔40g flour
✔1 spoonful of yeast
+
✔50g egg whites
✔30g sugar

In a salad bowl, work the butter into a creamy mixture. Add the chestnut cream, salt and caster sugar. Mix well. Then add the two yolks and the cream. You can mix with an electric mixer. Finally add the sifted flour and yeast. Mix well.
In another bowl, beat the egg whites with an electric mixer, gradually adding the caster sugar. Add a small amount of the egg whites to the previous mixture, stirring to loosen. Add the remaining egg whites and stir gently with a paddle so that they do not fall back. Pour onto a baking tray covered with baking paper and bake at 180°C for 10 to 12 minutes. Leave to cool. Cut out using the cookie cutter supplied with the chestnut Silikomart mould.

Chestnut mousse
✔140g chestnut cream
✔100g liquid cream
✔3g gelatine

Heat 30g of cream in a small saucepan. Remove from the heat and add the softened and wrung-out gelatine. Pour over the chestnut cream and mix. Whip the other half of the cold cream with an electric mixer. Gently fold it into the previous mixture.

Assembly
Melted white chocolate

In the silikomart mould, brush a little white chocolate with a small amount of melted dark chocolate in the hollow of the chestnut. Place in the freezer for 5 minutes to harden.

Place some chestnut mousse in the bottom of each mould. Then place the frozen insert, add a little more mousse and finish with the biscuit previously soaked with a syrup (water, sugar and rum brought to the boil in a small saucepan). Place in the freezer overnight.

Dark chocolate icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g 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 melted chocolate. Stir well. Add the condensed milk. Use a hand blender to blend the mixture. If there are too many air bubbles, you can strain the mixture. Remove the cake from the freezer. Stick a wooden spike underneath. Tilt the chestnut so that no icing is applied to the white chocolate. Cover the surface of the cake with the glaze, which has been reduced to 35/36°C. Place it on a rack and then proceed to glaze the other cakes. Then place them in the fridge for at least 2 to 3 hours to defrost.

Orange entremet

Orange Entremet composed of

– a sweet pastry biscuit with orange zest,
– an orange biscuit,
– a creamy orange insert,
– an orange mousse

Material used

– X6 silikomart mini Goccia mould

– Silikomart X15 half sphere mould

– Ancel 210 Bloom gelatin (gold quality)

Ingredients

Creamy orange insert (the day before)
✔20g orange juice
✔25g sugar
✔25g egg
✔40g butter

Orange biscuit (the day before)
✔50g flour
✔½ teaspoon of yeast
✔38g sugar
✔30g butter
✔25g of eggs
✔25g orange juice

Orange mousse (the day before)
✔80g orange juice
✔1 egg
✔50g sugar
✔7g cornflour
✔120g of liquid cream 30% fat
✔4g gelatine

Sweet pastry with orange peel
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
✔Orange zest

The recipe

For 6 desserts

Creamy orange insert (the day before)
✔20g orange juice
✔25g sugar
✔25g egg
✔40g butter
Pour the egg, caster sugar and orange juice into a saucepan. Heat over low/medium heat, stirring constantly until the cream thickens. Turn off the heat.
When the mixture is below 60°C, add the butter cut into pieces. Mix to blend the mixture well. Fill a silikomart half-sphere insert mould and place in the freezer for at least 3 to 4 hours.

Orange biscuit (the day before)
✔50g flour
✔½ teaspoon of yeast
✔38g sugar
✔30g butter
✔25g of eggs
✔25g orange juice
Cream the butter with the caster sugar. Add the egg and mix. Then add the flour, yeast and orange juice. Pour onto a baking tray lined with baking paper. Bake at 180°C until lightly coloured (about 10 minutes). Leave to cool and cut out with a cookie cutter.

Orange mousse (the day before)
✔80g orange juice
✔1 egg
✔50g sugar
✔7g cornflour
✔120g of liquid cream 30% fat
✔4g gelatine

Place the gelatine in a large bowl of cold water.
Mix the egg, caster sugar and cornflour in a bowl. Pour the orange juice into a saucepan and bring to the boil. Add the previous mixture. Heat over low/medium heat, stirring constantly until the cream thickens. Remove from the heat and add the gelatine. Set aside. In a salad bowl, whip the cold liquid cream and gently fold in the cooled mixture using a spatula.

Assembly
Fill the silikomart mini Goccia X6 mould with orange mousse, add the frozen insert, add a little more mousse if necessary and finish with the orange biscuit. Place in the freezer overnight.

Sweet pastry with orange peel
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
✔Orange zest
Mix all the ingredients together, wrap in plastic wrap and put in the fridge. Roll out the dough with a rolling pin and cut out with a round 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.

Spray the frozen desserts with yellow and orange velvet spray. Place on the sweet pastry biscuit. Place in the fridge to defrost for at least 2 to 3 hours.

I decorated with an orange wedge made of white chocolate.

Eclair Paris-Brest

Eclair Paris Brest composé

– de pâte à choux
– crème mousseline praliné,
– de praliné noisettes.

English recipe here

Matériel utilisé

– tapis de cuisson micro-perforé

– douille cannelée

– poche à douille

Ingrédients

Crème pâtissière
✔250g de lait
✔50g de sucre en poudre
✔3 jaunes d’oeufs
✔25g de poudre à crème
✔50g de beurre

Praliné noisettes maison
✔130g de noisettes
✔65g de sucre en poudre

Crème mousseline praliné noisettes
✔Crème pâtissière réalisée précédemment
✔160 g de praliné noisettes maison
✔250 g de beurre pommade

La recette

Pour 7 à 8 éclairs

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 ‌‌min.‌‌ ‌‌‌ ‌
Incorporer‌‌ ‌‌les‌‌ ‌‌œufs‌‌ ‌‌battus‌‌ ‌‌progressivement‌‌ ‌‌en‌‌ ‌‌mélangeant‌‌ ‌‌bien‌‌ ‌‌entre‌‌ ‌‌chaque‌‌ ‌‌œuf.‌‌ ‌‌‌ ‌Pocher‌‌ sur‌‌ ‌‌une‌‌ ‌‌plaque‌‌ ‌‌de‌‌ ‌‌cuisson‌‌ des éclairs .‌‌ Ajouter sur le dessus des amandes et noisettes hachées. Saupoudrer de sucre glace. Enfourner‌‌ ‌‌à‌‌ ‌‌180°C‌‌ ‌‌‌pendant‌‌ ‌‌40 ‌‌min.‌‌ ‌‌Laisser‌‌ ‌‌refroidir‌‌.‌‌ ‌‌‌ ‌

Crème pâtissière
✔250g de lait
✔50g de sucre en poudre
✔3 jaunes d’oeufs
✔25g de poudre à crème
✔50g de beurre
Faire‌ ‌chauffer‌ ‌le‌ ‌lait‌. ‌Dans‌ ‌un‌ ‌bol‌ ‌mélangez‌ ‌les‌ ‌jaunes,‌ ‌le‌ ‌sucre,‌ ‌la‌ poudre à crème.‌ ‌Versez‌ ‌le‌ ‌lait‌ ‌chaud‌ ‌dessus.‌ ‌Remuer.‌ ‌Verser‌ ‌à‌ ‌nouveau‌ ‌dans‌ ‌la‌ ‌casserole.‌ ‌Remuez‌ ‌jusqu’à‌ ‌épaississement.‌ ‌Ajouter hors du feu le beurre coupé en morceaux. Mélanger. Verser dans un bol, filmer celui-ci et réserver‌ ‌au‌ ‌frais.‌

Praliné noisettes maison
✔130g de noisettes
✔65g de sucre en poudre
Verser les noisettes sur une plaque de cuisson et enfourner à 150°C pendant 15 minutes.
Dans une casserole, verser le sucre en poudre et réaliser un caramel. Verser celui-ci lorsqu’il a une belle couleur sur une feuille de papier sulfurisé et laisser refroidir. Placer les noisettes (en ayant frottées celles-ci pour enlever la peau) et le caramel refroidi, coupé en morceaux, dans le bol du mixeur et mixer jusqu’à obtenir le praliné noisettes.

Crème mousseline praliné noisettes
✔Crème pâtissière réalisée précédemment
✔160 g de praliné noisettes maison
✔250 g de beurre pommade

Dans le bol de crème pâtissière ajouter le praliné et mélanger au batteur électrique. Ajouter ensuite progressivement le beurre préalablement fouetté.

Montage
Couper les éclairs dans le sens de la longueur. Garnir le fond des éclairs avec un peu de crème mousseline. Ajouter un petit peu de praliné noisettes au milieu et terminer par de la crème mousseline. Replacer l’autre partie de l’éclair dessus puis saupoudrer du sucre glace.

Paris Brest eclair

Paris Brest eclair made of

– choux pastry
– praline mousseline cream,
– hazelnut praline.

Material used

– micro perforated baking mat
– Pastry bag
– Fluted piping bag

Ingredients

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

Pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔50g butter

Homemade hazelnut praline
✔130g hazelnuts
✔65g caster sugar

Hazelnut praline mousseline cream
✔Custard cream made previously
✔160 g homemade hazelnut praline
✔250 g butter

The recipe

For 7 to 8 éclairs

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. Off the heat add the flour all at once. Mix well to dry out the dough for 2 to 3 mins.
Add the beaten eggs gradually, mixing well between each egg. Poach the eclairs on a baking tray. Add chopped almonds and hazelnuts on top. Sprinkle with icing sugar. Bake at 180°C for 40 minutes and leave to cool.

Pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔50g butter
Heat the milk. In a bowl mix the yolks, sugar, cream powder.Pour the hot milk over it.Stir.Pour back into the pan.Stir until thickened.Out of the heat add the butter cut into pieces. Stir. Pour into a bowl, filter it and keep it cool.

Homemade hazelnut praline
✔130g hazelnuts
✔65g 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. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.

Hazelnut praline mousseline cream
✔Custard cream made previously
✔160 g homemade hazelnut praline
✔250 g butter

In the pastry cream bowl add the praline and mix with an electric mixer. Then gradually add the previously whipped butter.

Assembly
Cut the éclairs lengthwise. Fill the bottom of the eclairs with a little mousseline cream. Add a small amount of hazelnut praline in the middle and finish off with the mousseline cream. Place the other part of the éclair on top and sprinkle with icing sugar.

Pear, chocolate and hazelnut cake

Pear, chocolate and hazelnut cake composed of

– a hazelnut biscuit,
– a milk chocolate mousse,
– a pear mousse,
– a milk chocolate mirror icing.

Material used

– Rectangular pastry frame 20X10cm

Ingredients

Hazelnut biscuit
✔120g icing sugar
✔2 eggs
✔120g hazelnut powder
✔40 g butter
✔40 g flour
✔30g caster sugar
✔3 egg whites

Milk chocolate mousse
✔2 sheets of gelatine (4g)
✔130g cream
✔1 yolk
✔15g sugar
✔6gl milk
✔100g milk chocolate

Pear mousse
✔2 sheets of gelatine (4g)
✔150g of pears in syrup, mixed
✔100g cold liquid cream

Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine sheets

The recipe

For about 5 to 6 portions

Hazelnut biscuit
✔120g icing sugar
✔2 eggs
✔120g hazelnut powder
✔40 g butter
✔30 g flour
✔30g caster sugar
✔3 egg whites

Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 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 two equal rectangles 20X10cm. Place the first biscuit in the bottom of your pastry frame.

Milk chocolate mousse
✔2 sheets of gelatine (4g)
✔130g cream
✔1 yolk
✔15g sugar
✔60ml milk
✔100g milk chocolate

Soften the gelatine sheets 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. 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. Pour over the hazelnut biscuit (about 120g) and place in the freezer.

Pear mousse
✔2 sheets of gelatine (4g)
✔150g of pears in syrup, mixed
✔100g cold liquid cream

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, adding the icing sugar. Add the warmed pear puree and pour over the chocolate mousse (about 120g). Put back in the freezer.

Place the second hazelnut biscuit and the remaining chocolate mousse (120g). Put back in the freezer for at least 15 minutes. Finish with the remaining pear mousse (120g). Place in the freezer overnight.

Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g milk chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine sheets

Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Raise the frame by 3 to 4 mm if it is already flush with the pear mousse. Cover the surface of the cake with the glaze, which has been cooled to 30/35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices and leave to thaw in the fridge for at least 3-4 hours.

Coffee and chocolate cauldron

Coffee and chocolate cauldron made of

– sweet dough,
– coffee chocolate mousse,
– chocolate ganache,
– marshmallow.

Material used

– Dolce tartufo silikomart mould

– Silikomart half-sphere mould X24

– Brown velvet spray

– Micro-perforated baking mat

Ingredients

Marshmallow eyes

✔1 sheet of gelatine
✔40g sugar
✔100g water
✔blue colouring
✔Mint syrup
✔chocolate chips
+
✔1 sheet of gelatine
✔40g sugar
✔5g glucose syrup
✔10g water
✔30g egg white

Coffee mousse (the day before)
✔2 sheets of gelatine
✔80g milk
✔120g coffee chocolate
✔180g cold liquid cream 30% MG

Chocolate ganache (the day before)
✔50g single cream
✔1 sheet of gelatine
✔50g dark chocolate
✔100g cold liquid cream

Sweet dough
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1 pinch of salt

The recipe

For 4 pots

Coffee mousse (the day before)
✔2 sheets of gelatine
✔80g milk
✔120g coffee chocolate
✔180g cold liquid cream 30% MG

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the milk. Off the heat, add the wrung out and softened gelatine. Stir to combine. Pour over the melted chocolate. Add the 180g of liquid cream whipped with an electric mixer and stir gently. Pour into the Silikomart mould and place in the freezer for at least 4 hours so that the mousse hardens.

Chocolate ganache (the day before)
✔50g single cream
✔1 sheet of gelatine
✔50g dark chocolate
✔100g cold liquid cream
Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream. Pour off the heat, in three stages, over the previously melted chocolate. Add the wrung-out and softened gelatine. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place. The next day, beat the ganache with an electric mixer. Fill a piping bag fitted with a plain tip and poach on baking paper, having drawn circles beforehand to have a mark. Place in the freezer for at least 2 hours.

Marshmallow eyes

✔1 sheet of gelatin
✔40g sugar
✔100g water
✔blue colouring
✔Mint syrup
✔chocolate chips
+
✔1 sheet of gelatine
✔40g sugar
✔5g glucose syrup
✔10g water
✔30g egg white

For the pupil: In a saucepan, pour 100g water and 40g sugar. Bring to the boil. Remove from the heat and add the gelatine. Divide into several bowls and add the colouring and syrup. You can add the dye/syrup to get different shades of blue/green. Pour into the half-sphere mould and place in the freezer for a few minutes. Add the chocolate chip in the middle and return to the freezer.

For the marshmallow: Soften the gelatine sheet in a bowl of cold water. In a saucepan, add the water, glucose and caster sugar. Heat to 120°C. Remove from the heat and add the gelatine, well wrung out. In a separate bowl, beat the egg whites until stiff, then pour in the warm syrup and increase the speed of the mixer until the mixture is cold. Place the mixture in a piping bag and fill the half-sphere mould.

Sweet pastry
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of baking paper then detail circles with a cookie cutter. With the remaining sweet dough, make small balls. Place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about ten minutes and then leave to cool.

Assembly
Apply brown velvet spray to the frozen entremet and to the ganache ring. Place on the sweet pastry biscuit. Turn out the marshmallow eyes and place them on the cauldron. Stick a stick in each one. Place in a cool place until ready to eat.