Clementine Entremet

Entremet clémentine
Entremet clémentine

Clementine Entremet made with

– a clementine biscuit,
– a clementine insert
– a clementine mousse,
– orange velvet spray.

 

Materials used

– Silikomart Givre 90 mould

– Silikomart X15 half sphere mould

– Ancel 210 Bloom gelatine (gold quality)

– Orange velvet spray

Ingredients

Clementine cream insert
✔1 egg yolk
✔15g sugar
✔100g Corsican clementine purée
✔1.5g leaf gelatine
✔15g butter

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt

Clementine mousse
✔3g gelatine
✔70g clementine juice
✔30g egg
✔30g sugar
✔40g butter
✔100g single cream

Orange velvet spray

The recipe

For 4 desserts

Clementine cream insert
✔1 egg yolk
✔15g sugar
✔100g Corsican clementine purée
✔1.5g leaf gelatine
✔15g butter

Place the gelatine sheet in a bowl of cold water. In another bowl, whisk together the egg yolk and caster sugar. Pour the previously blended clementine purée into a small saucepan. Heat the purée and pour over the egg yolk and sugar mixture. Mix well and pour back into the pan. Return to the heat for a few minutes, then remove from the heat and add the gelatine. Mix well. Add the butter, cut into pieces. Mix again. Pour into the Silikomart half sphere X15 cavity insert mould and chill for 1 hour before placing in the freezer for at least 2 hours.

Entremet clémentine
Entremet clémentine

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt

Pour the flour, pinch of salt and yeast into a bowl and mix. In another bowl, place the kneaded butter and work it with the caster sugar. Add the egg. Add half the flour and yeast mixture. Mix well. Add the zest of a previously washed clementine and its juice. Mix well. Add the rest of the flour mixture. Mix again.

Pour onto a baking tray lined with baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out the biscuit using a circular biscuit cutter the same diameter as your tin.

Entremet clémentine
Entremet clémentine

Clementine mousse
✔3g gelatine
✔70g clementine juice
✔30g egg
✔30g sugar
✔40g butter
✔100g single cream

Place the gelatine leaves in a bowl of cold water for at least 10 to 15 minutes. In a small saucepan, heat the clementine juice. In a bowl, whisk the egg yolk with the caster sugar. Pour the hot orange juice over this mixture. Mix well and return to the pan. Continue cooking, stirring constantly, until the mixture thickens slightly. Remove from the heat and add the wrung-out gelatine. When the mixture is around 60°C, add the butter, cut into pieces. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when the temperature is around 30°C and stir gently.

Assembly

Fill the Silikomart Givré 90 mould halfway with the clementine mousse, using a spoon to smooth the edges.

Entremet clémentine
Entremet clémentine

Place the clementine insert.

Entremet clémentine
Entremet clémentine

Add a little mousse and finish with the clementine biscuit.

Entremet clémentine
Entremet clémentine
Entremet clémentine
Entremet clémentine

Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the orange velvet spray. I decorated with a little edible gold leaf. Chill for at least 3 hours.

Entremet clémentine
Entremet clémentine

Pistachio and orange blossom cake

Gâteau pistache et fleur d'oranger
Gâteau pistache et fleur d'oranger

Pistachio and orange blossom cake

– a pistachio praline crisp,
– a pistachio biscuit
– a pistachio mousse
– an orange blossom mousse,
– and a mirror icing.

 

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

Ingredients

Pistachio praline (the day before)
✔150g pistachios
✔75g sugar

Pistachio biscuit (the day before)
✔35g sugar
✔1 egg
✔35g pistachio powder
✔10g butter
✔7 g flour
✔50g egg whites

Pistachio praline crisp (the day before)
✔40g pistachio praline
✔30g white chocolate
✔30g crêpes dentelles

Pistachio mousse (the day before)
✔30g single cream
✔40g white chocolate
✔70g cold liquid cream
✔30g pistachio praline
✔2g gelatine

Orange blossom mousse (the day before)
✔60 g full cream
✔60 g white chocolate
✔3 g gelatine
✔110 g whipping cream
✔18g orange blossom

Pistachio praline mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔30 g pistachio praline
✔30 g 30% minimum fat liquid cream
✔4g gelatine 

The recipe

For 4 people

Pistachio biscuit (the day before)
✔35g sugar
✔1 egg
✔35g pistachio powder
✔10 g butter
✔7 g flour
✔50g egg whites

In a bowl, add the pistachio powder, sugar and whole egg. Mix well. Add the sifted flour. Mix well. In another bowl, whisk the egg whites with the caster sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the remaining egg whites into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper and smooth out the dough. Bake the biscuit for 8 to 10 minutes at 180°C.

Gâteau pistache et fleur d'oranger
Gâteau pistache et fleur d'oranger
Gâteau pistache et fleur d'oranger

Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting out a square using your 12x12cm frame.

Pistachio praline crisp (the day before)
✔40g pistachio praline
✔30g white chocolate
✔30g crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crêpes dentelles. Mix gently. Spread between two sheets of baking paper using a rolling pin. Place in the freezer for a few minutes. Cut out a 12x12cm square and place it at the bottom of your frame.

Gâteau pistache et fleur d'oranger

Place the biscuit on top of the crisp and keep in the freezer until ready to assemble.

Quickly make the two mousses in parallel.

Orange blossom mousse (the day before)
✔60 g full cream
✔60 g white chocolate
✔3 g gelatine
✔110 g whipping cream
✔18g orange blossom

Place the gelatine leaves in a large bowl of cold water for at least 10 minutes. Heat the 60g liquid cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the orange blossom. Set aside. Whip the cold cream (110g) with an electric mixer. Using a spatula, gently fold in the previous mixture. Set aside. Quickly assemble the cake.

Pistachio mousse (the day before)
✔30g single cream
✔40g white chocolate
✔70g cold liquid cream
✔30g pistachio praline
✔2g gelatine

Place the gelatine leaves in a large bowl of cold water for at least 10 minutes. Heat the 30g of liquid cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the pistachio praline. Set aside. Whip the cold cream (70g) with an electric mixer. Using a spatula, gently fold in the previous mixture. Set aside.

Assembly

Assemble the mousse quickly, otherwise the gelatine will start to set.

Pour 80 to 85g of orange blossom mousse into the frame. Place in the freezer for a few minutes to allow the mousse to set a little. Pour in 80 to 85g of pistachio mousse and place in the freezer for a few minutes. Pour another 80 to 85g of orange blossom mousse, place in the freezer and finish with the remaining pistachio mousse (80 to 85g). After a final few minutes in the freezer, pour in the remaining orange blossom mousse. Place in the freezer overnight.

Gâteau pistache et fleur d'oranger
Gâteau pistache et fleur d'oranger
Gâteau pistache et fleur d'oranger
Gâteau pistache et fleur d'oranger

The next day, make the pistachio icing.

Pistachio icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g white chocolate
✔30 ml cream
✔30g pistachio praline
✔2 x 2g gelatine leaves

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and praline. Use a Bamix hand blender without a bell at the end to avoid air bubbles and ensure a smooth mixture.

Gâteau pistache et fleur d'oranger

Remove the cake from the freezer and apply the icing, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set.

Carefully remove the frame. Cut into individual slices or serve whole, then defrost in the fridge before serving.

Gâteau pistache et fleur d'oranger

I decorated with caramelised unsalted pistachios.

Chestnut entremet

Marron
Marron

Chestnut Entremet made with

– chestnut mousse,
– chestnut cream,
– chestnut pieces,
– a hazelnut crunch,
– a brown velvet spray.

 

Material used

– Brown silikomart mould
– Ancel 210 bloom gelatine

Ingredients

Hazelnut crisp
✔60g hazelnut praline
✔40g White chocolate
✔30g crêpes dentelles

Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine

Montage
✔crème de marron
✔glazed chestnut trim

✔Spray brown velvet

The recipe

Pour 3 entremets

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts onto 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 crisp
✔60g hazelnut praline
✔40g White chocolate
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using the cutter supplied with the mould. Place in the freezer until ready to assemble.

Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water for at least 15 minutes. Heat 30g of cream in a small saucepan. Remove from the heat and add the softened gelatine. Mix and set aside.

Marron

Whip the remaining cold cream with an electric mixer. Add the chestnut cream and the cooled cream and fold in gently.

Marron

Quickly assemble your entremets.

Assembly

Marron

Fill the silikomart mould halfway with chestnut mousse, using a spoon to push it up the sides.

Marron

Using a piping bag, pipe the chestnut cream evenly over the top.

Marron

Add a few pieces of marron glacé.

Marron

Top with chestnut mousse.

Marron

Add the hazelnut crumble. Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the brown velvet spray, trying to avoid the smooth, non-ribbed side. Place in the fridge to defrost until ready to eat.

Mascarpone coffee cylinder

Cylindre mascarpone café
Cylindre mascarpone café

Mascarpone coffee cylinder with

– spoon biscuits,
– mascarpone cream,
– hazelnut praline,
– brown velvet spray.

 

Material used

– 6-cavity Silikomart cylinder mould

– Silikomart coffee silicone mat

– Ancel 210 Bloom gelatine (gold quality)

– Brush

– Brown velvet spray

Ingredients

For the spoon biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

Mascarpone cream
✔170g mascarpone cheese
✔2 yolks
✔2 egg whites
✔55g caster sugar
✔20g milk
✔3g gelatine

Assembly
✔A double espresso

Brown velvet spray

Hazelnut praline

The recipe

For 5 desserts

For the sponge biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour and cornflour. Mix again. Preheat your oven to 210+C. Poach your biscuits on a baking tray lined with baking paper, sprinkle with icing sugar and place in the oven at 180°C for 8 to 10 minutes. Leave the biscuits to cool, then cut out using a cookie cutter.

Cylindre mascarpone café
Cylindre mascarpone café

Mascarpone cream
✔170g mascarpone cheese
✔2 yolks
✔2 egg whites
✔55g caster sugar
✔20g milk
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water for at least ten minutes.
In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix well. Separate the egg whites from the yolks.

Cylindre mascarpone café

Whisk the yolks with the mascarpone and half the sugar (27.5g). Add the milk and gelatine. Mix well and set aside.

Cylindre mascarpone café

Whisk the egg whites with the remaining 27.5g sugar. Gently fold the egg whites into the mascarpone cream.

Assembly
✔A double espresso

Soak the top of your biscuits, using a brush, with coffee.

Place a silicone coffee mat at the bottom of each Silikomart mould. Start by pouring a little cream into each cavity of the 6-cylinder Silikomart mould, working your way up the sides. Place the first coffee-soaked biscuit, top with cream and then the second coffee-soaked biscuit.

Cylindre mascarpone café
Cylindre mascarpone café
Cylindre mascarpone café
Cylindre mascarpone café

Place in the freezer overnight. The next day, unmould your desserts and immediately apply the brown velvet spray.

 

Cylindre mascarpone café
Cylindre mascarpone café

I added some hazelnut praline on top. Chill until ready to eat.

Half pear entremet

Poire
Poire

Half pear entremet made with

– diced pears,
– a pear mousse
– a speculoos crisp,
– yellow velvet spray.

 

Materials used

– Pavoni half pear mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

Ingredients

Pear compote
✔110g diced ripe pears
✔10g sugar
✔2g NH pectin
✔Vanilla powder

Pear mousse
✔150g mixed pears
✔150g whipping cream
✔3g gelatine

Speculoos crisp
✔40g white chocolate
✔60g speculoos pastry
✔30g crêpes dentelles

Yellow velvet spray

Milk chocolate

The recipe

For 8 desserts

Pear compote
✔110g diced ripe pears
✔10g sugar
✔2g NH pectin
✔Vanilla powder

In a saucepan, heat the diced ripe pears for a few minutes over a low heat. If your pears are not ripe enough add 2 or 3 tablespoons of water. Mix the caster sugar and NH pectin in a small bowl. Increase the heat and as soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.

Entremet poire spéculoos

Speculoos crisp
✔40g white chocolate
✔60g speculoos pastry
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into half-pear shapes to fit your mould. Place in the freezer until ready to assemble.

Pear mousse
✔150g mixed pears
✔150g whipping cream
✔3g gelatine

Soften the leaf gelatine in a bowl of cold water. Heat the pear purée (mixed ripe pears or mixed pears in syrup) in a saucepan for a few minutes over a low heat so that as much water as possible evaporates. Remove from the heat and add the gelatine, well wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer (adding a little sugar if your pears are not ripe enough). Add the cooled pear purée. Mix gently. Assemble quickly.

Assembly

Fill your Pavoni half-pear mould halfway with pear mousse, pushing it up all the way to the edges. Place some pear compote in the middle. Top with a little pear mousse and finish with the speculoos crisp.

Poire
Poire
Poire
Poire
Poire

Place in the freezer overnight or for at least 6 hours. The next day, unmould your desserts, place them on a baking sheet with the pear slice side down and immediately apply the yellow velvet spray. Gently turn your entremets over with a spatula.

Poire

I decorated my dessert with milk chocolate pips and little tails.

Chill until ready to eat.

Butterfly

Papillon
Papillon

Butterfly made with

– homemade puff pastry,
– powdered sugar or brown sugar.

Ingredients

Puff pastry
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter

✔Sugar

Equipment used

– Tefal baking tray

– Baking paper

– Rolling pin

The recipe

For 20 to 30 butterflies, depending on size

Puff pastry (the day before)
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter

Pour the flour, sugar, salt, milk, egg and chopped butter into the food processor bowl and mix all the ingredients together.

Shape the tempera into a rectangle about 30cm long by 15cm wide, and leave to rest in a cool place for at least 1 hour. Meanwhile, place your tourage butter (if not conventional butter) in parchment paper, folding the sheet into a square about 15cm square. Flatten with a rolling pin to achieve an even thickness. Place in a cool place.

If necessary, roll out the dough on a floured work surface. It should be double the length of the butter, so that it can be completely enclosed.

Fold both ends of the dough over the butter. Using a knife or cutter, score the dough on both sides. Turn the dough a quarter turn. Roll out the dough lengthwise. If necessary, trim the ends to create a nice rectangle.

Make a double turn. Using a cutter or knife, score both sides.

Galette frangipane
Galette frangipane

Shrink-wrap your dough and chill overnight.

The next day, on a lightly floured work surface, roll out the dough lengthwise into a large rectangle (trimming the ends if necessary to obtain a well-defined rectangle) and make a single turn.

Flan feuilleté vanille

Score the dough on both sides. Shrink-wrap your dough and chill for at least 1 hour.

Make a 2nd simple turn in the same way. Shrink-wrap your dough and chill.

You can then use it to mount your butterflies.

Papillon

Roll out the pastry and cut out strips about 2 to 2.5 cm wide.

Papillon

I used my cake scraps, hence the uneven sizes of my stripes and butterflies.

Papillon

Sprinkle a little sugar over the pastry strips. Fold the strips over at both ends. Leave a little space between the two loops. Place on a baking tray lined with baking paper.

Place in the freezer for a few minutes so that the dough firms up and can be cut more easily.

Papillon

Cut off both ends of each butterfly with a knife or cutter without cutting into the middle part. In a small plate, pour some caster sugar or brown sugar over each butterfly (on both sides) so that they are covered with a little sugar.

Papillon
Papillon
Papillon
Papillon
Papillon

Turn each butterfly over and twist the 4 loops.

Bake in a hot oven at 180°C for 20 to 25 minutes until golden brown. Carefully remove to a wire rack to cool and harden.

Papillon
Papillon

Chocolate hazelnut frangipane galette

Chocolate hazelnut frangipane galette made with

– homemade puff pastry,
– hazelnut cream,
– chocolate pastry cream,
– syrup for topping.

 

Equipment used

– Baking tray

– Parchment paper

– 1 bean

– Rolling pin

– Silicone mat

– Cutter

 

Ingredients

Puff pastry
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter

Pastry cream
✔100ml milk
✔1 egg yolk
✔15g sugar
✔10g cornstarch
✔30g milk chocolate

Hazelnut cream
✔90g hazelnut powder
✔65g powdered sugar
✔65g softened butter
✔1 egg
✔10g rum

Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream

The recipe

Serves 4 to 6

Puff pastry (the day before)
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter

Pour the flour, sugar, salt, milk, egg and chopped butter into the food processor bowl and mix all the ingredients.

Shape the tempera into a rectangle about 30cm long by 15cm wide, and leave to rest in a cool place for at least 1 hour. Meanwhile, place your tourage butter (if not conventional butter) in parchment paper, folding the sheet into a square about 15cm square. Flatten with a rolling pin to achieve an even thickness. Place in a cool place.

If necessary, roll out the dough on a floured work surface. It should be double the length of the butter, so that it can be completely enclosed.

Fold both ends of the dough over the butter. Using a knife or cutter, score the dough on both sides. Turn the dough a quarter turn. Roll out the dough lengthwise. If necessary, trim the ends to create a nice rectangle.

Make a double turn. Using a cutter or knife, score both sides.

Galette frangipane
Galette frangipane

Shrink-wrap your dough and chill overnight.

The next day, on a lightly floured work surface, roll out the dough lengthwise into a large rectangle (trimming the ends if necessary to obtain a well-defined rectangle) and make a single turn.

Flan feuilleté vanille

Score the dough on both sides. Shrink-wrap your dough and chill for at least 1 hour.

Make a 2nd simple turn in the same way. Shrink-wrap your dough and chill.

You can then use it to assemble your galette.

Pastry cream (the day before)
✔100ml milk
✔1 egg yolk
✔15g sugar
✔10g cornflour
✔30g milk chocolate

Heat the milk in a saucepan. In a bowl, mix the yolk, sugar and cornflour. Pour the hot milk over the yolk, then return the mixture to the saucepan until thickened.

Add the milk chocolate, mix well, wrap and chill.

Hazelnut cream (the day before)
✔90g hazelnut powder
✔65g powdered sugar
✔65g softened butter
✔1 egg
✔10g rum

Roast the hazelnuts on a baking tray at 150°C for 15 minutes. Scrub the hazelnuts to remove as much skin as possible, then blend. Mix the butter, powdered sugar, hazelnut powder, egg and rum.

Frangipane cream (the day before)

Mix the hazelnut cream (2/3) with the chocolate custard (1/3).

Poke the cream into a 14cm-diameter entremet circle, lined on one side with parchment paper. Add a bean and place in the freezer overnight.

Assembly

Galette frangipane classique

Cut your puff pastry in half, then roll it out into two large squares to hold your galette.

Galette frangipane classique

Place on the baking sheet, wrap and chill for at least 30 minutes to keep the dough fresh. (Use a cutter or scalpel to cut the dough and avoid crushing the leaves). The dough must be well chilled before assembly.

Place the frozen chocolate hazelnut frangipane cream in the middle. Brush water all around the frangipane cream.

Place the second square of puff pastry on top. Press all around to divide the dough, but without crushing it too much.

Galette frangipane classique

Cut the dough with a cutter, using a circle or a saucepan lid.

Place your galette on a baking tray on the silicone mat. I used Silikomart’s Vienna mat.

You can use other silicone mat models:

– Silikomart Wood mat
– the quilted mat
– or others

 Place 4.5 cm-high wedges or small circles on your baking sheet, and place a wire rack over them to prevent your galette from puffing up too much.

Preheat the oven to 200°C, then lower the temperature to 180°C when placing the galette in the oven. Bake for 60 min. Remove the top rack, turn the cake over, brush with a yellow-cream mixture and bake for a further 15-20 min. Brush your galette as soon as it comes out of the oven with a mixture of water and sugar (brought to the boil in a small saucepan) to give it extra shine.

King’s Brioche

Brioche des rois
Brioche des rois

King’s Brioche

 

Equipment used

– Baking tray

– Baking paper

– 1 brush

– 1 bean

Ingredients

✔300 grams flour
✔15 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔20g rum
✔20g orange blossom
✔Orange and lemon peel
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

The recipe

For a brioche for 6 people

Cut the butter into pieces in a small bowl and leave to soften at room temperature.

In the bowl of a food processor, crumble the fresh yeast. Add the flour, caster sugar, salt, milk, orange blossom, rum, zest of one orange and one lemon, and two eggs. Mix until all ingredients are well incorporated (at least 8 minutes).

Brioche des rois

Gradually add the soft butter, previously cut into pieces. Wait until it is completely incorporated before adding new pieces.

Continue kneading for 15 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 2 to 3 hours. Deaerate the dough and pour into a bowl. Cover with plastic wrap and chill overnight. The dough may still be sticky, but it will firm up in the fridge with the butter, so don’t add flour.

Brioche des rois

The next day, degas the dough on a lightly floured work surface and shape into a crown.

Brioche des rois

 Place on a baking sheet lined with baking paper. Cover with a kitchen towel and leave to rise at room temperature for at least 3 hours.

Brioche des rois

After 3 hours, the dough has puffed up and doubled in volume.

Brioche des rois

Gently brush the pastry with a mixture of egg yolk and a little liquid cream.

Brioche des rois

Then sprinkle with sugar pearls.

Bake in a cold oven at 160°C for 35 minutes, then turn off the oven and leave the brioche in the turned-off oven for a further 5 minutes.

Brioche des rois

Sprinkle with powdered sugar or codineige (codineige is a white powdered sugar that resembles powdered sugar but does not melt).

Don’t forget to insert a bean underneath before tasting.

Chestnut Pavlova

Pavlova marron
Pavlova marron

Chestnut Pavlova made with

– a meringue,
– whipped cream,
– chestnut cream,
– chestnut paste.

 

Equipment used

– Baking tray

– Baking paper

– Plain tip

– Pastry bag

Ingredients

Meringue
✔80g egg whites
✔160g sugar
✔12g cornflour
✔6g lemon juice

Chantilly cream
✔150g cold liquid cream
✔30g powdered sugar

Chestnuts
✔250 g chestnut paste
✔100 g chestnut cream
✔50 g butter
✔15 g dark rum

The recipe

For 5 Pavlovas

Meringue
✔80g egg whites
✔160g sugar
✔12g cornflour
✔6g lemon juice

Place the egg whites, powdered sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking sheet lined with baking paper.

Pavlova marron

Bake at 90°C for 2 hours 30 minutes, then leave in the oven for a further 30 minutes.

Chantilly cream
✔150g cold liquid cream, 30% minimum fat content
✔30g powdered sugar
✔50g mascarpone

Whip the cold cream with the mascarpone using an electric mixer. Use liquid cream with a minimum fat content of 30% (I often use Crème Fleurette Extra de Président). Gradually add the powdered sugar. Fill a piping bag fitted with a plain tip with this chantilly.

Assembly

Poach the whipped cream over the meringues.

Chestnuts
✔250 g chestnut paste
✔100 g chestnut cream
✔50 g butter
✔15 g dark rum

Mix the chestnut paste, chestnut cream, butter and rum. Place this mixture in a piping bag fitted with a petal tip and poach over the whipped cream.

Chill until ready to eat.

If you don’t want to eat your pavlovas straight away, we recommend applying a little melted white chocolate with a brush before poaching the chantilly to protect your meringues from humidity.

I decorated it with a little edible gold leaf.

Classic frangipane galette

Galette frangipane classique
Galette frangipane classique

Classic frangipane galette made with

– homemade puff pastry,
– almond cream
– pastry cream,
– syrup for the topping.

Equipment used

– Baking tray

– Greaseproof paper

– 1 bean

– Rolling pin

Ingredients

Puff pastry
✔300g flour
✔5g salt
✔150g warm water
✔100g melted butter
✔150g tourage butter

Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder

Almond cream
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum

Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream
✔30g chopped almonds

The recipe

Serves 4 to 6

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

Pour the flour, salt, water and melted butter into the food processor bowl and mix the ingredients. Make a ball and incise with a knife, forming a cross.

Galette frangipane
Galette frangipane

Cover with clingfilm and chill for at least 30 minutes. In the meantime, place your tourage butter (or conventional butter) in greaseproof paper, folding the sheet into a square about 15 to 16 cm square. Flatten with a rolling pin to achieve an even thickness.

Galette frangipane

Roll out the dough into a cross shape on a floured work surface. Place the butter in the centre.

Galette frangipane
Galette frangipane
Flan feuilleté vanille

 Fold the 4 sides of the pastry into the centre. Roll out the pastry lengthways. Trim the ends if necessary to make a nice rectangle.

Galette frangipane
Galette frangipane
Flan feuilleté vanille

Rotate the pastry a quarter turn and fold the pastry in three, the right side towards the middle and then the left side. Roll out the pastry lengthways and fold in three again, first the right side and then the left. You have now completed two rounds. Shrink-wrap your pastry and chill for at least 1 hour.

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

Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder

Heat the milk in a saucepan. Mix the egg, sugar and cornflour in a bowl. Pour the hot milk over the mixture and return to the saucepan until thickened. Strain and chill.

Almond cream (the day before)
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum

Mix all the ingredients together.

Frangipane cream

✔30g chopped almonds (Optional)

Mix the almond cream (2/3) with the pastry cream (1/3). Optional: I added some finely chopped almonds for a little crunch. Line a 14cm-diameter entremet circle with parchment paper. Place in the freezer overnight.

Galette frangipane
Galette frangipane classique

The next day, cut your puff pastry in half and roll it out into two large squares to hold your galette.

Galette frangipane classique

Place back on your baking tray, wrap and chill in the fridge for at least 30 minutes to keep the pastry fresh. (Use a cutter or scalpel to cut the pastry so as not to crush the leaves).

Galette frangipane classique

Place the frozen frangipane cream in the middle. Brush water all around the frangipane cream, then place the second square of puff pastry on top. Press down all around to divide the pastry without crushing it too much.

Galette frangipane classique

Cut out the pastry with a cutter, using a circle or saucepan lid. Turn over.

Galette frangipane classique

Brush the top of the galette with an egg yolk/cream mixture on the top only (be careful not to apply egg yolk to the edges) then place in the fridge for at least 10 minutes to allow the yolk to dry slightly.

Galette frangipane classique

Brush with more egg yolk and decorate with the back of a knife. Place your galette in the fridge for 30 minutes before baking. Prick the pastry (make small holes with a wooden skewer) around your decoration so that the air escapes during baking. Place 4.5 cm high wedges or small circles on your baking tray and place a wire rack over them to prevent your galette from puffing up too much.

Galette frangipane classique

Place in the oven at 180°C for 20 minutes, then lower the temperature to 160°C for 40 minutes. Brush your galette as soon as it comes out of the oven with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine.