Non classé – Les délices 31

Mushrooms and pear

Mushrooms and pear, comprising

– pear mousse,
– chocolate twigs,
– pear jelly,
– sweet cocoa pastry,
– a quenelle of pear sorbet.

Equipment used

– Silikomart Tartufino mould

– Baking paper

– Silicone mushroom mould

– Brown velvet spray

(affiliate links via Amazon)

Ingredients

Pear mousse
✔70g puréed pears
✔30g single cream
✔10g caster sugar
✔1g gelatine

Brown velvet spray

A few milk chocolate shavings

Pear jelly
✔ 90g puréed pear
✔ 10g caster sugar
✔ 2g gelatine

Cocoa shortcrust pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter
✔ 5g cocoa powder

The recipe

Makes 3 plates

Pear mousse
✔70g puréed pears
✔30g single cream
✔10g caster sugar
✔1g gelatine

Soak the gelatine sheet in a bowl of cold water until softened.

Heat the pear purée in a saucepan for a few minutes (blended ripe pears or blended pears in syrup). Remove from the heat and add the drained, softened gelatine, stirring well. Set aside.

Whip the well-chilled single cream with an electric whisk, adding the icing sugar. Add the warmed pear purée. Assemble the dessert.

Assembly

Fill the ‘Mushrooms’ silicone mould with the pear mousse.

Chill for at least 1 hour to allow the jelly to set properly, then place in the freezer for at least 3 hours.

Pear jelly
✔90g puréed pear
✔10g caster sugar
✔2g gelatine

Place the gelatine sheet in a large bowl of cold water. Blend the pears, then heat them in a small saucepan. Add a little sugar if necessary if your pears aren’t very sweet. Remove from the heat and add the drained, softened gelatine. Fill the Silikomart Tartufino mould. Chill until the jelly sets, then transfer to the freezer.

Chocolate shortcrust pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter
✔ 5g cocoa powder

Mix all the ingredients together in a mixing bowl, spread the mixture onto a baking tray and bake for a few minutes at 175°C. Leave to cool. The mixture will harden as it cools. Set aside until you are ready to serve your dessert.

Turn out your pear mousses. Immediately spray the brown velvet spray onto the mushroom caps only. I protected the mushroom stalks with a sheet of kitchen roll. Then place them straight away onto your serving plate, as once they’ve started to thaw, it won’t be possible to do so afterwards.

Plating

Place your sweet pastry on each plate, followed by 3 mushrooms per plate. Add your pear jelly balls as well. Chill everything until ready to serve.

Just before serving, add a quenelle of pear sorbet, moulded in advance using the Silikomart quenelle mould.

For the tree branches: I melted a little milk chocolate. I put it into a piping bag. I used a slate that I’d previously placed in the freezer to make sure it was really cold. I cut a fine tip off my piping bag and piped lines of chocolate onto it in the shape of branches. On contact with the very cold slate, the chocolate sets straight away.

Bee and pear

Bee and pear composed of

– pear mousse,
– praline crisp,
– pear jelly,
– sweet pastry.

Equipment used

– Silikomart Tartufino mould

– Silikomart Tourbillon 28 mould

– Baking paper

– Rolling pin

– Silikomart Quenelle mould

– Yellow and brown velvet sprays

(affiliate links via Amazon)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Praline crunch
✔20g praline
✔15g white chocolate
✔10g crêpes dentelles

Pear mousse
✔70g blended pears
✔30g single cream
✔10g caster sugar
✔1g gelatine

Pear jelly
✔ 90g blended pear
✔ 10g caster sugar
✔ 2g gelatine

Sweet pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter

The recipe

Makes 3 portions

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts out on a baking tray and bake at 150°C for 15 minutes. In a saucepan, add the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts – which have been rubbed to remove as much of the skin as possible – and the caramel, cut into pieces, into the bowl of a food processor and blend until you have a praline.

You’ll have some praline left over to use in other recipes. It keeps very well in a sealed container. You’ll just need to give it a good stir before using it, as the oil from the hazelnuts rises to the surface.

Crunchy praline
✔20g praline
✔15g white chocolate
✔10g crêpes dentelles

Mix together the praline, melted white chocolate and crêpes dentelles. Roll out the mixture between two sheets of baking paper. Place in the freezer for a few minutes, then cut out shapes using a cutter with a diameter slightly smaller than the Silikomart quenelle mould. Keep in the freezer until ready to assemble.

Pear mousse
✔70g blended pears
✔30g single cream
✔10g caster sugar
✔1g gelatine

Soak the gelatine sheet in a bowl of cold water until softened.

Heat the blended pears (ripe pears or pears in syrup, blended) in a saucepan for a few minutes. Remove from the heat and add the drained, softened gelatine, stirring well. Set aside.

Whip the very cold single cream with an electric whisk, adding the icing sugar. Add the warmed pear purée. Assemble the dessert.

Montage

Fill the Silikomart Tartufino and Silikomart quenelle moulds with pear mousse.

Sprinkle the crunchy praline on top. Chill for at least 2 hours, then place in the freezer for at least 3/4 hour.

Chill in the fridge for at least an hour to allow the gelatine to set.

Then place in the freezer overnight.

Pear jelly
✔90g blended pears
✔10g caster sugar
✔2g gelatine

Place the gelatine sheet in a large bowl of cold water. Blend the pears, then heat them in a small saucepan. (If you want your ‘tourbillon’ to remain pale in colour, add a little lemon juice to prevent the pear from browning). Add a little sugar if your pears aren’t very sweet. Remove from the heat and stir in the drained, softened gelatine. Fill the Silikomart ‘tourbillon’ mould. Chill until the jelly sets, then transfer to the freezer.

Sweet pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter

Mix all the ingredients together in a mixing bowl, spread the mixture onto a baking tray and bake for a few minutes at 175°C. Leave to cool. The pastry will harden as it cools. Set aside until you are ready to assemble your dessert.

Plating

Place your still-frozen pear swirl on your plate. Spread some sweet pastry around the edge.

Turn out your pear mousses. Apply yellow velvet spray to the pear quenelles and brown velvet spray to the pear balls (the bees’ heads).

I immediately piped (onto the still-frozen quenelles) lines of chocolate on top.

For the bees’ antennae: I melted a little milk chocolate. I put it into a piping bag. I used a slate that I’d previously placed in the freezer to make sure it was really cold. I cut the tip of my piping bag very finely and piped rounded lines of chocolate onto it. On contact with the very cold slate, the chocolate sets straight away.

Place two chocolate antennae on each plate, close to the brown marble.

Fig

Individual fig dessert comprising
-‌ ‌sponge cake‌ ‌soaked in syrup,
-‌ ‌diplomate cream, ‌
-‌ ‌fig and raspberry compote,
– fig and raspberry jelly,
– a quenelle of raspberry sorbet.

Equipment used

– Individual pastry rings

– Tefal baking tray

– Silikomart quenelle mould

– Baking paper

– Angled spatula

– Rhodoid film, 4.5 cm high

(affiliate links via Amazon)

Ingredients

The sponge cake‌ ‌
✔1 ‌egg
✔25 ‌g‌ ‌of‌ ‌sugar‌ ‌
✔15 ‌g‌ ‌of‌ ‌flour‌ ‌
✔15 ‌g‌ ‌of‌ ‌cornflour‌ ‌

Diplomat cream ‌
✔100 ‌g‌ ‌of‌ ‌milk‌ ‌ ‌
✔15g‌ ‌of‌ ‌sugar‌ ‌
✔1 ‌egg yolk‌ ‌
✔10 ‌g‌ ‌of‌ ‌butter‌ ‌
✔10 g cornflour
✔liquid vanilla or a vanilla pod
✔1.5 g gelatine
+
✔65 g single cream

Assembly and decoration
✔Figs and raspberries

Fig and raspberry compote
✔60g puréed fig flesh
✔10g caster sugar
✔1g NH pectin
✔80g puréed raspberries

Fig and raspberry jelly
✔20g puréed fig flesh
v80g puréed raspberries
✔2g gelatine

The recipe

For 3 individual fig cakes

The‌ ‌sponge‌ ‌
✔1 ‌egg
✔25 ‌g‌ ‌of‌ ‌sugar‌ ‌
✔15 ‌g‌ ‌of‌ ‌flour‌ ‌
✔15 ‌g‌ ‌of‌ ‌cornflour‌ ‌

In a bowl, whisk the eggs and sugar together, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.

Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume. ‌

Next, sift the flour and cornflour over the mixture. Stir gently. ‌

Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.

Place in an oven preheated to 210°C, then immediately reduce the temperature to 180°C and bake for 8–9 minutes. ‌ ‌Once cooled, turn out onto a sheet of baking paper and carefully remove the baking paper used during baking.

Cut out circles that are slightly smaller than your individual dessert rings. Set them aside for assembly.
‌

Fig and raspberry compote
✔60g puréed fig flesh
✔10g caster sugar
✔1g NH pectin
✔80g puréed raspberries

In a small bowl, mix together the caster sugar and the NH pectin.

In a saucepan, heat the blended fig pulp and raspberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly until ready to assemble.

Heat the milk and vanilla in a saucepan. In a bowl, mix together the egg yolks, sugar and cornflour. ‌ ‌Pour in the hot milk, stir, then return to the saucepan. Stir until the custard thickens. ‌ ‌Remove‌ ‌from‌ ‌the‌ ‌heat,‌ ‌add‌ ‌the‌ ‌diced‌ ‌butter‌ ‌and‌ ‌the‌ ‌gelatine (which has been softened beforehand in a large bowl filled with cold water), then blend. ‌ ‌Cover with cling film, ensuring it touches the surface, and leave the cream to cool completely.‌ ‌

Whip the liquid cream (min. 32% fat) using an electric whisk. Add the cooled pastry cream; it must be at the same temperature as the whipped cream.

Method‌

For the syrup

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

‌

Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, secured with a piece of sticky tape. ‌

Arrange the figs, cut into quarters, all around the edge. Place your first sponge cake layer at the bottom. Brush this layer with a sugar syrup flavoured with rum or kirsch.

Pipe some diplomat’s cream, ‌ ‌fig and raspberry compote and a ‌raspberry cut ‌in‌ ‌half,‌ ‌cream,‌ ‌and‌ ‌the‌ ‌second‌ ‌sponge‌ ‌cake‌ ‌soaked‌ ‌in‌ ‌syrup‌.

Finish with a little cream. Smooth it out using an angled spatula, cover with cling film, then chill for at least 2 hours to allow the cream to set and give your strawberry cake its shape.‌ ‌

Repeat the process for each dessert.

Fig and raspberry jelly

✔20g puréed fig flesh
✔80g puréed raspberries
✔2g gelatine

Place the gelatine sheet in a large bowl of cold water.

Blend the figs and raspberries and pour them into a small saucepan. You can add one or two tablespoons of water if the mixture isn’t runny enough. Heat the mixture. As soon as it starts to boil, turn off the heat and add the well-squeezed gelatine off the heat. Stir. Leave to cool completely before pouring over the top of your fig tarts. I used a piece of Rhodoid film that was a bit taller to pour the jelly into. Chill in the fridge.

Arrange your figs on your plates. I decorated my serving plate with a compote of poached raspberries, using a Silikomart stencil. I added a quenelle of raspberry sorbet. I garnished it with a raspberry and a wedge of fresh fig.

Remember to remove the ring and the Rhodoid film before serving.

Blueberry Flower Entremet

Blueberry flower entremet

– blueberry mousse,
– blueberry compote,
– a sweet butterfly-shaped wafer,
– blueberry sorbet,

Equipment used

– Silicone flower mould (Temu)

– Silikomart quenelle mould

– Silicone butterfly mould

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Blueberry compote
✔1g pectin
✔80g blueberries
✔10g sugar

Blueberry mousse
✔120g blueberries
✔70g cream
✔20g caster sugar
✔2g gelatine

Butterfly-shaped sweet biscuit
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red berry flavouring

The recipe

Makes 3 portions

Blueberry compote
✔1g pectin
✔80g blueberries
✔10g sugar

In a small bowl, mix together the caster sugar and NH pectin.

In a saucepan, heat the 80g of blueberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly until ready to assemble.

Blueberry mousse
✔120g blueberries
✔70g cream
✔20g caster sugar
✔2g gelatine

Soak the gelatine in very cold water.

Heat the 120g of blueberries (blended and strained) and the sugar for a few minutes over a low heat. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a second mixing bowl, whip the single cream using an electric whisk.

Fold into the previous mixture, which has been cooled to below 30°C.

Assembly

Fill the silicone mould halfway with blueberry mousse. Add the blueberry compote.

Add the remaining blueberry mousse

Chill for at least 1 hour, then place in the freezer for 6 hours.

Butterfly-shaped sweet tuile ✔15g sugar ✔15g flour ✔15g melted butter ✔15g egg white ✔Red berry flavouring Mix all the ingredients together. Fill the butterfly-shaped lace tuile mould. Smooth the surface with an angled spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (times may vary depending on your oven). As soon as they come out of the oven, turn them out of the mould, placing them on a stand if desired to give them some shape. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Dressage

Remove the frozen desserts from their moulds.

Quickly place two flower-shaped desserts on each plate.

Add fresh blueberries to the centre of each flower. Chill until ready to serve.

Just before serving, add a quenelle of blueberry sorbet made using the Silikomart quenelle mould and place the butterfly tuile on top.

Strawberry dome

Strawberry dome comprising

– strawberry mousse,
– a scoop of strawberry sorbet,
– a tuile,
– strawberry compote,

Equipment used

– Silikomart half-sphere mould

– Silikomart stencil

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Speculoos crisp
✔35g white chocolate
✔50g speculoos paste
✔30g crêpes dentelles

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

Strawberry mousse
✔250g strawberries, blended and strained
✔40g sugar
✔110g single cream
✔3.5g gelatine

Strawberry sorbet

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
✔Red berry flavouring

The recipe

Speculoos crisp
✔35g white chocolate
✔50g speculoos paste
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out the mixture between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter with a diameter slightly smaller than your mould. Return to the freezer until ready to assemble.

Strawberry mousse
✔250g strawberries, blended and strained
✔40g sugar
✔110g single cream
✔3.5g gelatine

Soak the gelatine in very cold water.

Heat the strawberry purée (blended strawberries) and sugar, then remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a separate bowl, whip the remaining single cream with an electric whisk, then fold it into the cooled mixture (which should be below 35°C).

Assembly

Fill the silicone mould with strawberry mousse.

Add the crunchy speculoos biscuit. Chill for at least 4 hours to allow the gelatine to set, then place in the freezer.

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

In a small bowl, mix the caster sugar and NH pectin.

In a saucepan, heat the 60g of blended strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
✔Red berry flavouring

Mix all the ingredients together. Fill the lace-patterned tuile mould (I found mine on Temu). Smooth the surface with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (this may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Dressage

Using the Silikomart stencil, spoon the compote onto each serving plate.

Turn out your strawberry domes and place them quickly onto your plates. Chill until ready to serve.

Just before serving, place your tuile and your scoop of strawberry sorbet on top. I added a little strawberry jelly in the middle of my tuile.

Magnum vanille noix de macadamia

Magnum vanille noix de macadamia composé

– de crème glacée vanille,
– de noix de macadamia caramélisées,
– de caramel,
– d’un glaçage rocher chocolat blanc.

English recipe available

Matériel utilisé

– Moule silikomart magnum Gel01

– Spatule coudée

– Poche à douille

(Liens Amazon rémunérés)

Ingrédients

Pour le caramel maison
✔ 40g de sucre en poudre
✔ 60g de crème liquide chauffée
✔ 15g de beurre demi-sel

Noix de macadamia caramélisées
✔40 g de noix de pécan
✔20 g d’ eau
✔20 g de sucre en poudre

Pour la crème glacée vanille
✔45g de lait concentré sucré
✔180g de crème liquide bien froide 30%MG minimum
✔1 sachet de sucre vanillé
✔Vanille en poudre ou gousse de vanille
✔1g de Stabglaces

Glaçage rocher chocolat
✔250g / 300g de chocolat blanc
✔30g d’huile neutre ou beurre de cacao
✔30g d’amandes hachées
✔Colorant caramel

La recette

Pour 4 magnums

Pour le caramel maison
✔ 40g de sucre en poudre
✔ 60g de crème liquide chauffée
✔ 15g de beurre demi-sel

Dans une casserole, faire fondre le sucre.

Lorsqu’il a une belle couleur ambrée ajouter hors du feu la crème liquide préalablement chauffée. Bien mélanger et remettre sur le feu pour faire fondre entièrement tout le caramel.

Hors du feu ajouter enfin le beurre. Laisser bien refroidir puis garnir une poche à douille avec.

Noix de macadamia caramélisées
✔40 g de noix de pécan
✔20 g d’ eau
✔20 g de sucre en poudre

Couper la moitié des noix de macadamia en deux ou en morceaux.

Faire fondre dans une casserole le sucre en poudre avec l’eau. Quand le caramel est coloré, ajouter les noix de macadamia et bien remuer pour les envelopper de caramel.

Ne pas cesser de remuer jusqu’à ce qu’elles bien colorées.

Les verser sur un papier cuisson en les espaçant pour éviter qu’elles se collent entre elles et les laisser refroidir.

Pour la glace vanille
✔45g de lait concentré sucré froid
✔180g de crème liquide bien froide 30%MG minimum
✔1 sachet de sucre vanillé
✔Vanille en poudre ou gousse de vanille
✔1g de Stabglaces

Dans un petit bol, mélanger le sachet de sucre vanillé avec le Stabglaces. Dans un saladier, verser la crème liquide, la vanille en poudre, le sucre vanillé mélangé au Stabglaces. Bien mélanger et placer au frais au moins 15 minutes.

Monter ensuite la crème liquide bien froide au batteur électrique. Ajouter progressivement le lait concentré sucré froid également.

Le stabglaces est un émulsifiant pour la fabrication des crèmes glacées. Il stabilise la structure aqueuse du mélange en empêchant la formation de cristaux de glace désagréable à la dégustation.

Remplir une poche à douille avec la crème vanille.

Montage

Garnir le moule silikomart Gel01 magnum à mi hauteur de crème vanille.

Ajouter les noix de macadamia caramélisées.

Ajouter un bâtonnet en bois par magnum puis pocher du caramel.

Compléter par de la crème vanille.

Lisser avec la spatule coudée pour retirer éventuellement l’excédent et placer au congélateur au moins 3 heures.

Glaçage rocher chocolat
✔250g / 300g de chocolat blanc
✔30g d’huile neutre ou beurre de cacao
✔30g d’amandes hachées
✔Colorant caramel

Faire fondre dans un récipient étroit mais pouvant tout de même contenir le magnum le chocolat avec l’huile neutre ou beurre de cacao, les amandes hachées et une goutte de colorant. Bien mélanger.

Démouler vos magnums mais les conserver au congélateur pour éviter qu’ils ne fondent. Lorsque le chocolat est en dessous de 35°C, plonger le magnum bien congelé dedans. Renouveler l’opération pour tous les magnums.

Replacer au congélateur jusqu’à la dégustation.

Pear and hazelnut eclair

Hazelnut pear eclair made with

– choux pastry,
– hazelnut praline pastry cream,
– pear jelly.

Material used

– micro-perforated baking mat

– fluted tip

– piping bag

– lightning bolt

Ingredients

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

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut praline pastry cream
✔450g milk
✔4 yolks
✔35g sugar
✔20g cornflour
✔2g gelatine
✔35g butter
✔100g hazelnut praline

Pear jelly
✔75g mixed ripe pear
✔10g water
✔2g gelatine

The recipe

For about 6 éclairs

Pear jelly
✔75g mixed ripe pear
✔10g water
✔2g gelatine

Place the gelatine in a large bowl of cold water. Pour 75g of mixed ripe pear and a little water into a saucepan. Bring to the boil, stopping the heat as soon as it begins to boil. Remove from the heat, add the gelatine and mix well. Pour onto a silicone mould and place in the freezer for a few hours.

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Place the hazelnuts 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 hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Hazelnut praline pastry cream
✔450g milk
✔4 yolks
✔35g sugar
✔20g cornflour
✔2g gelatine
✔35g butter
✔100g hazelnut praline

Heat the milk.

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

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

+Icing sugar and cocoa butter

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

Then gradually add the beaten eggs, mixing well between each egg.

Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.

Assembly

Remove the hazelnut praline pastry cream from the fridge. Loosen it slightly with a spatula, then fill a piping bag fitted with a piping tip. Make two small holes under each éclair and top with the cream. Place the frozen pear jelly on top of each éclair. I decorated with a piece of chocolate and a little edible gold leaf.

Strawberry Entremet

Strawberry Entremet

– strawberry mousse
– pink velvet spray,
– puffed rice.

Materials used

– Silikomart Essenziale 80 mould

– Baking thermometer

– Baking tray

– Entremet ring

Ingredients

Strawberry mousse
✔125g strawberries
✔3g gelatine
✔20g sugar
✔100g liquid cream 30% fat min.

Puffed rice
✔Colorant pink
✔80g white chocolate
✔35g puffed rice

Pink velvet spray

The recipe

For 4 entremets

Strawberry mousse
✔125g strawberries
✔3g gelatine
✔20g sugar
✔100g liquid cream 30% fat min.

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the mixed strawberries with the caster sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool. Whip the cold cream with an electric mixer and gently fold into the previous mixture. Fill the silikomart Essenziale 80 mould. Place in the freezer for at least 3-4 hours.

Puffed rice
✔Colorant pink
✔80g white chocolate
✔35g puffed rice

Melt the white chocolate in the microwave. Add the pink colouring. Mix well.

Add the puffed rice and mix well. Fill the base of an entremet ring, pressing down with the back of a teaspoon. Repeat the operation. Place in the freezer for a few minutes to allow the chocolate to set. You can then remove the circle.

Remove the strawberry mousse from the freezer and apply the pink velvet spray immediately.

Spoon the strawberry mousse over the puffed rice.

Decorate with a small strawberry. Chill until ready to eat.

Entremet cafe noisette

Entremet café noisette composé

– d’un crémeux noisette,
– d’une mousse café,
– d’un croustillant praliné noisette,
– de spray velours caramel.

English recipe here

Matériel utilisé

– Moule silikomart flocon X6

– Moule silikomart petits fours x15

– Gélatine Ancel 210 Bloom (qualité or)

– Papier cuisson

Ingrédients

Crémeux praliné noisette
✔30g de crème liquide
✔35g de praliné noisette
✔1 jaune d’oeuf
✔1g de gélatine

Mousse café
3g feuilles de gélatine
120g de crème liquide 30% de MG
2 jaunes
30g de sucre
80g de lait
Extrait de café

Croustillant praliné
✔20g chocolat lait
✔35g de praliné noisette
✔20g de crêpes dentelles

Spray velours caramel

La recette

Crémeux praliné noisette
✔30g de crème liquide
✔35g de praliné noisette
✔1 jaune d’oeuf
✔1g de gélatine

Placez la feuille de gélatine dans un bol d’eau froide. Dans une casserole, chauffez la crème et le praliné noisette. Dans un bol, mélangez le jaune, le sucre. Versez dessus le mélange crème/praliné chaud puis remettre le tout dans la casserole. Cuire comme une crème anglaise sans cesser de remuer. Ajoutez hors du feu la gélatine essorée. Remplir le moule silikomart petits fours x15 cavités au 3/4 puis placez au congélateur.

Croustillant praliné
✔20g chocolat lait
✔35g de praliné noisette
✔20g de crêpes dentelles

Faire fondre le chocolat au lait au micro-ondes. Ajouter les crêpes dentelles émiettées et la praliné noisette. Mélanger délicatement. Étaler au rouleau entre deux feuilles de papier cuisson et placer au congélateur. Sortir du congélateur et venir découper à l’aide d’un emporte pièce du diamètre de vos cavités. Placer au congélateur jusqu’au montage.

Mousse café
3g feuilles de gélatine
120g de crème liquide 30% de MG
2 jaunes d’oeuf
30g de sucre en poudre
80g de lait
Extrait de café

Dans un bol d’eau froide, faire ramollir les feuilles de gélatine. Dans une casserole, chauffer le lait avec l’extrait de café. Dans un saladier, mélanger les jaunes avec le sucre en poudre. Verser le lait chaud dessus et remettre le tout dans la casserole. Faire chauffer sans dépasser 82 à 83°C. Hors du feu, ajouter la gélatine essorée et ramollie. Mélanger. Réserver de côté. Monter au batteur électrique la crème liquide bien froide. Ajouter délicatement le mélange précédent refroidi.

Montage

Remplir le moule silikomart flocon de mousse café en remontant bien sur les bords. Ajouter l’insert congelé crémeux praliné. Ajouter un peu de mousse puis terminer par le croustillant praliné. Placer au congélateur toute la nuit.

Démouler les entremets congelés et appliquer aussitôt le spray velours caramel. Je l’ai trouvé sur le site Meilleurduchef.com

J’ai déposer sur le dessus une petite feuille d’or alimentaire comestible. Placer au frais au moins 2 à 3 heures le temps de la décongélation de l’entremet.

Hazelnut coffee entremet

Hazelnut coffee entremet

– a hazelnut cream,
– a coffee mousse
– a hazelnut praline crunch,
– velvety caramel spray.

Material used

– Silikomart snowflake mould X6

– Silikomart petits fours mould x15

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

Ingredients

Hazelnut praline cream
✔30g single cream
✔35g hazelnut praline
✔1 egg yolk
✔1g gelatine

Coffee mousse
✔3g gelatine
✔120g single cream 30% fat
✔2 egg yolks
✔30g sugar
✔80g milk
✔Coffee extract

Praline crisp
✔20g milk chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Velvet caramel spray

The recipe

Hazelnut praline cream
✔30g single cream
✔35g hazelnut praline
✔1 egg yolk
✔1g gelatine

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the cream and hazelnut praline. In a bowl, mix the yolk and sugar. Pour over the hot cream/praline mixture and return to the saucepan. Cook like a custard, stirring constantly. Remove from the heat and add the wrung-out gelatine. Fill the silikomart petits fours x15 mould 3/4 full and place in the freezer.

Praline crisp
✔20g milk chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a pastry cutter to the diameter of your cavities. Place in the freezer until ready to assemble.

Coffee mousse
✔3g gelatine
✔120g single cream 30% fat
✔2 egg yolks
✔30g caster sugar
✔80g milk
✔Coffee extract

Soften the gelatine leaves in a bowl of cold water. In a saucepan, heat the milk with the coffee extract. In a bowl, mix the yolks with the caster sugar. Pour the hot milk over the yolks and return the mixture to the saucepan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.

Assembly

Fill the silikomart flocon mould with coffee mousse, pushing it up to the edges. Add the frozen praline cream insert. Add a little mousse and finish with the praline crunch. Place in the freezer overnight.

Unmould the frozen entremets and immediately apply the velvet caramel spray. I found it on Meilleurduchef.com

I put a little edible gold leaf on top. Chill in the fridge for at least 2 to 3 hours until the cake has defrosted.