English - Les délices 31

Yellow peach and vanilla cake

Yellow peach and vanilla cake

– an almond cookie,
– a yellow peach mousse,
– vanilla mousse,
– peach jelly.

Buy complete recipe in my shop

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie
✔65g almond powder
✔65g powdered sugar
✔14g flour
✔20g melted butter
✔1 egg
✔100g egg whites

Peach jelly

Peach mousse
✔Liquid cream
✔Yellow peach
✔Gelatin
✔Sugar
✔Egg yolks
✔Orange coloring

Vanilla mousse
✔Liquid cream
✔White chocolate
✔Vanilla
✔Gelatin

The recipe

Almond cookie
✔65g almond powder
✔65g powdered sugar
✔14g flour
✔20g melted butter
✔1 egg
✔100g egg whites

Place the sugar, almond powder and flour in a bowl. Mix well. Add egg and melted butter. Beat the egg whites with an electric mixer. Incorporate ⅓ of the whites into the batter and mix to soften. Add the rest and mix gently. Pour onto a baking sheet, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 20×11 cm rectangle to fit your pastry frame.

The rest of the recipe is available in the recipe card on sale in my store. You can also find this recipe in my latest Ebook – Gâteaux saveurs estivales 2024.

Paris-Brest coffee praline eclair

Paris-Brest coffee praline eclair made from

– choux pastry,
– cracker,
– coffee mousseline cream,
– hazelnut and almond praline,
– chopped hazelnuts and almonds.

Materials used

– Micro-perforated silicone baking mat

– Ancel 240 bloom gelatin

– Pastry bags

– Plain tip

Ingredients

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

For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
✔A few chopped hazelnuts and almonds

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

Coffee mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet gelatin
+
✔140g softened butter
✔Coffee extract

The recipe

For 3-4 Paris-Brest

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

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

For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
A few chopped hazelnuts and almonds

Mix all ingredients, spread between two sheets, place in the freezer for a few minutes, then cut to the size of your éclair. Sprinkle chopped almonds and hazelnuts over the top. Return to the freezer.

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

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from heat and add flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Add the beaten eggs gradually, mixing well between each egg. Poach 6 puffs in a row on a baking sheet lined with silpain. Add the crackers. Bake in a static-heat oven at 170°C for approx. 45 minutes (time may vary according to oven). Leave to cool.

Coffee mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet gelatin
+
✔140g softened butter
✔Coffee extract

Heat the milk in a saucepan. In a bowl, mix yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the butter (20g). Place in a cool place. Work the 140g of butter into the cooled cream, then add the coffee (according to desired intensity). Mix well. Fill a pastry bag fitted with a plain tip.

Assembly:
Cut the éclairs lengthwise, poach a little praline with a piping bag, then the crème mousseline with a plain tip. Place the caps on top.

Twisted Chocolatine

Twisted Chocolatine

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold butter PDO Poitou Charentes

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Cocoa distemper
✔90 g pre-made dough
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or pains au chocolat twists

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the cocoa tempera..

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Cocoa distemper
✔90 g pre-made dough
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Mix, in the bowl of a food processor, the cocoa powder with the water to obtain a paste. Add the 90g of dough previously removed. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Make a second single turn and place in a cool place, filmed, for at least 30 minutes.

Shaping the loaves

The next day, roll out the black dough to the same size as the white. Brush the white dough with water and place the black dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a 30cm x 30cm square. Cut the square in half, then cut 8.5 x 18 cm strips (8.5cm for the length of your chocolate sticks).

Cut strips about 2cm wide, but not all the way through. Leave at least 2-3 cm uncut. Twist the 2 middle strips.

Place 2 or 3 chocolate sticks on each rectangle of dough, then roll out the pains au chocolat loafs loosely.

Place on a baking sheet lined with silpain.

Leave to rise for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to pains au chocolat or chocolatines as soon as they come out of the oven, using a brush.

Strawberry and whipped cream tartlet

Strawberry and whipped cream tartlet made with

– sweet pastry,
– pastry cream,
– mascarpone whipped cream,
– strawberries and mint leaves.

Material used

– Téfal baking sheet

– Tefal tart moulds

– Buyer fluted tip

– Pastry bag

Ingredients

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk

Pastry cream
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔15g cornflour
✔1 capful rum

Chantilly mascarpone
✔140g single cream
✔70g mascarpone
✔15g powdered sugar
✔Colorant pink

✔Strawberries
✔Mint leaves

The recipe

For 4 tarts

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk

Mix all ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then place in the fridge for at least 30 minutes. Cut out the dough using a circular cookie cutter. Place the pastry on the reverse side of the tart tin. Place in the freezer for 20 minutes. Bake at 165/170°C for ten minutes. Leave to cool completely.

Pastry cream
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔15g cornflour
✔1 capful rum

Heat the milk. In a bowl, combine the yolks, sugar, cornstarch. Pour the hot milk over it. Stir. Pour back into the saucepan. Stir until the cream thickens. Add the capful of rum off the heat. Mix well. Pour into a bowl, strain and chill.

Remove the crème pâtissière from the fridge. Loosen a little, then fill the tart shells.

Cut out halved strawberries and sprinkle with mint leaves.

Chantilly mascarpone
✔140g single cream
✔70g mascarpone
✔15g powdered sugar
✔Pink coloring

Whip the chilled cream with the mascarpone and pink dye using an electric mixer. Gradually add the powdered sugar. Line a piping bag fitted with a fluted tip, then poach this whipped cream onto the tartlet in the middle…

Strawberry cheesecake

Strawberry cheesecake with
– a speculoos biscuit,
– a preparation for cheesecake,
– strawberry compote,
– slices of strawberries.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Rolling pin

Ingredients

Speculoos and butter base
140g speculoos
40g butter
90g melted butter

Preparation for cheesecake
180g Philadelphia
90g cottage cheese
25g caster sugar
10g single cream
4g gelatine

Strawberry compote
125g strawberries
20g caster sugar
2g pectin NH

The recipe

Serves 4

Speculoos and butter base
140g speculoos
40g butter
90g melted butter

Place the biscuits in a freezer bag and crumble them using a rolling pin.

Empty the crumbled biscuits into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour the biscuit evenly over the bottom and sides of your frame and press it down well using the back of a spoon. Chill for a few minutes.

Strawberry compote
150g strawberries
20g caster sugar
2g NH pectin

Place the diced strawberries in a saucepan. Cook over a low heat, stirring occasionally to prevent the mixture sticking to the bottom of the pan. Increase the heat, add the sugar and pectin mixture and cook for 2 minutes. Turn off the heat, set aside to cool slightly and pour into your frame. Place in a cool place.

Preparation for cheesecake
180g Philadelphia
90g cottage cheese
25g caster sugar
10g single cream
2g gelatine

Place the gelatine in a bowl of cold water. Pour 10g of liquid cream into a small bowl and heat in the microwave. Add the gelatine, wrung out and softened. Leave to cool slightly. Pour the Philadelphia, fromage blanc and caster sugar into a bowl. Mix with an electric mixer. Add the liquid cream and warmed gelatine mixture. Pour over the biscuit. Leave a little room (5mm) for the strawberry slices.

Leave to set in the fridge for at least two hours. Add slices of strawberries on top.

I decorated it with a few flowers.

Vanilla praline entremet

Vanilla praline entremet

– a praline crisp,
– a praline insert
– a vanilla mousse,
– a brown velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Ancel 210 Bloom gelatine (gold quality)

– White velvet spray

– Silikomart moustache spray

Ingredients

Hazelnut and almond praline
✔200g hazelnuts
✔100g almonds
✔150g caster sugar

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

Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles

+Brown velvet spray

The recipe

Pour 8 entremets

Hazelnut and almond praline
✔200g hazelnuts
✔100g almonds
✔150g caster sugar

Pour the hazelnuts and almonds onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts (without the skin), almonds and caramel cut into pieces in the bowl of a blender and blend until you have a praline.

You will have some praline left over after this recipe. You can store it in a sealed jar.

Fill an insert mould with the praline (about 20g per insert) and place in the freezer for 4 hours.

Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper and place in the freezer for a few minutes. Using a pastry cutter, cut out shapes approximately the diameter of your dessert. Set aside in the freezer until ready to assemble.

When you buy your vanilla beans online, you can take advantage of a 10% discount on the bourbon noire website by using the code « lesdelices31 ».

Vanilla mousse
✔100g liquid cream
✔100g white chocolate
✔200g cold liquid cream
✔1 vanilla pod or vanilla powder
✔3g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100g of liquid cream with the vanilla pod previously scraped out with the tip of a knife. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the drained gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when it is < 35°C and stir gently.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with vanilla mousse, using a spoon to push it up the sides. Place the praline insert in the middle.

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

The next day, unmould the desserts and immediately apply the brown velvet spray.

I decorated them with moustaches made in white chocolate with Silikomart chablon for Father’s Day.

Mint and chocolate tartlet

Mint and chocolate tartlet

– sweet pastry,
– creamy chocolate,
– a mint ganache.

Materials used

– Micro-perforated silicone baking mat

– Silikomart rectangular tart ring kit

– Micro-perforated strip

– Fluted pastry tip

– Pastry bag

Ingredients

Mint ganache
✔50g cream
✔10g mint leaves
✔80g white chocolate
✔120g cream

Chocolate cream
✔65g cream
✔65g milk
✔25g yolks
✔10g powdered sugar
✔50g chocolate

Sweet dough
✔70 g soft butter
✔130 g flour
✔45g sugar
✔1 pinch salt
✔1 egg yolk

✔Fresh mint leaves

The recipe

For 4-5 tarts

Mint ganache
✔50g cream
✔10g mint leaves
✔80g white chocolate
✔120g cream

In a saucepan, heat the 50g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15-20 minutes. Remove the leaves with a sieve, pressing them down as much as possible. Melt the white chocolate in the microwave and add to the menthol cream. Mix well. Top up with the cold liquid cream. Mix again. Set aside in a bowl, filter on contact and chill for at least 4 hours.

Sweet dough
✔70 g soft butter
✔130 g flour
✔45g sugar
✔1 pinch salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then chill in the fridge for at least 30 minutes. Press the dough into individual rectangular ring tart molds (optional, I’ve added micro-perforated strips). Place on a baking sheet fitted with a microperforated mat. Place in the freezer for at least 15 minutes. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Chocolate cream
✔65g cream
✔65g milk
✔25g yolks
✔10g powdered sugar
✔50g chocolate

Heat the 65g milk and 65g cream in a saucepan. Mix the yolks and sugar in a bowl. Pour the hot milk/cream over the yolks. Stir and pour into the pan. Stirring constantly, heat to 82/83°C. Remove from heat and add chocolate. Stir until completely melted. Garnish the tart shells with the cream to the rim.

Using an electric mixer, whip up the minty ganache. Fill a piping bag fitted with a fluted tip with this ganache and poach it on the tartlets.

I added a few fresh mint leaves.

Strawberry soufflé

Strawberry soufflé

Equipment used

– soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Souffles
150g strawberries
1 yolk
100g white
30g caster sugar

+
caster sugar
Butter

La recette

For 2 to 3 soufflés (depending on the size of your moulds)

Souffles
150g strawberries
1 yolk
100g white
30g caster sugar

In a bowl, add the egg yolk, mixed strawberries and powdered sugar. Mix well and set aside in a cool place.

Melt a little butter in a microwave oven. Generously butter the soufflé moulds with a brush from bottom to top, trying to leave a collar of butter at the top to help the soufflé rise. I placed my molds in a cool place and applied a second layer of butter with a brush. Then pour in a little powdered sugar and tilt the mold to distribute it evenly. Place the moulds in a cool place.

Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the powdered sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.

Preheat oven to 200°C.

Pour the mixture into each soufflé mould (preferably one with a straight edge). Tap the mold on the table to expel any air.

Using an angled spatula, smooth the surface, then use your thumb to wipe the edge of the mold clean. Place the ramekins on a baking tray and place in the oven immediately.

Allow 13 minutes 30 to 14 minutes baking time. Time may vary according to oven and size of molds. Be careful not to open the oven during baking.

Sprinkle with powdered sugar and serve immediately!

Red fruit and nougat cake

Red fruit and nougat cake
– an almond cookie,
– a nougat mousse,
– red fruit compote,
– red fruit jelly.

Full english recipe available on my shop

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie
✔35g almond powder
✔35g powdered sugar
✔7g flour
✔10g melted butter
✔25g egg
✔50g egg whites

Strawberry jelly

Nougat mousse
✔100g liquid cream
✔Nougat caramel pieces
✔4g gelatine
✔10g honey
✔120g cold liquid cream
✔50g egg whites

Red fruit compote
✔Diced strawberries
✔Raspberries
✔20g caster sugar
✔4g NH pectin
✔2g gelatin

The recipe

Almond cookie
✔35g almond powder
✔35g powdered sugar
✔7g flour
✔10g melted butter
✔25g egg
✔50g egg whites

Place the cookie in the bottom of your pastry frame.

Red fruit compote
✔Diced strawberries
✔Raspberries
✔20g powdered sugar
✔4g NH pectin
✔2g gelatin

Place the diced strawberries and raspberries in a saucepan. Cook over low heat, stirring regularly, for 15 to 20 minutes. If necessary, add a little water during cooking. Add the pectin/sugar mixture and cook for 2 minutes, stirring occasionally. Remove from the heat and add the gelatin leaf, previously softened in a bowl of cold water. Blend if necessary if you don’t want any lumps. Pour around 100-110g of compote onto the almond cookie (previously soaked with a syrup brush (water+ sugar+ alcohol)). Place in the freezer for at least 10 minutes. Store remaining compote at room temperature.

Nougat mousse
✔100g liquid cream
✔Nougat caramel pieces
✔4g gelatine
✔10g honey
✔120g cold liquid cream
✔50g egg whites

Place the gelatine leaves in a bowl of cold water. In a saucepan, gently heat the 100g liquid cream with the nougat caramel pieces until completely melted.

Remove from heat and add the drained gelatin and honey. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently. Beat the egg whites until stiff with an electric mixer and fold in. Pour approximately 100g of nougat mousse over the compote. Add unsalted pistachios and almond pieces. Place in the freezer for at least 10 minutes. Keep remaining mousse at room temperature, otherwise gelatin will set.

Pour in 100-110g of red fruit compote and return to the freezer.

Finish with the remaining nougat mousse. Add a few more pistachios and almond pieces. Place in the freezer overnight.

Pour strawberry jelly over your still-frozen cake. Chill until the jelly sets. Serve whole or cut into individual slices.

Hazelnut praline coffee entremet

Hazelnut praline coffee entremet composed of

– a hazelnut praline crunch,
– a hazelnut cookie,
– hazelnut praline,
– coffee mousse,
– brown velvet spray,

Equipment used

– Tefal baking tray

– XiaoShenLu concave ball mould

– Brown velvet spray

– Pastry bag

Ingredients

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

Praline crisp
✔30g white chocolate
✔40g praline
✔30g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g powdered sugar

Coffee mousse
✔50g cream
✔Coffee extract
✔50g white chocolate
✔80g cold liquid cream
✔1.5g gelatin

+spray velours brun

The recipe

For 5 desserts

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 powdered sugar and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the chopped caramel in the bowl of a blender and blend until praline is obtained. You’ll have some praline left over for other recipes. It keeps well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Hazelnut cookie
✔35g hazelnut powder
✔35g powdered sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Mix the whole egg with the sugar in a bowl. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for ten minutes at 180°C. The cookie should come out golden brown. Remove from the oven and allow to cool completely before cutting with a cookie cutter.

Poach praline on each cookie and place in the freezer until ready to assemble.

Praline crisp
✔30g white chocolate
✔40g praline
✔30g crêpes dentelles

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

Coffee mousse
✔50g cream
✔Coffee extract
✔50g white chocolate
✔80g cold liquid cream
✔1.5g gelatin

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the coffee extract. Place the white chocolate in a bowl and melt in the microwave. Remove from the heat, add the gelatine and pour over the white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.

Assembly

Fill silicone mould with coffee mousse. Add the hazelnut/praline cookie insert. Top with coffee mousse and finish with chocolate praline crunch. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Chill for at least 3 to 4 hours, until defrosted, before serving.

I added hazelnut praline and decorated with a little edible gold leaf and a chocolate coffee bean.