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Peach Soufflé

Peach Soufflé

Equipment used

– soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Soufflés
160g peaches
3 egg yolks
160g egg whites
40g caster sugar
30g alcohol (Armagnac, for example)

+
powdered sugar
Butter

The recipe

For 4 soufflés (depending on the size of your moulds)

Soufflés
160g peaches
3 egg yolks
160g egg whites
40g caster sugar
30g alcohol (Armagnac, for example)

In a bowl, add the egg yolks, mixed peaches (yellow or white) and icing sugar. You can add some alcohol. I used Armagnac. Mix well and chill.

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 around 13 minutes to 14 minutes baking time. Time may vary according to oven and pan size. Be careful not to open the oven during baking.

Sprinkle with powdered sugar and serve immediately!

Vanilla, caramel and chocolate entremet

Vanilla, caramel and chocolate entremet made with

– vanilla mousse,
– caramel
– crunchy beads
– chocolate mirror glaze.

Material used

– Silikomart Essenziale 80 mould

– Baking thermometer

– Baking tray

– Baking paper

– Rolling pin

Ingredients

Shortbread cookie
✔50g soft butter
✔25g powdered sugar
✔vanilla powder
✔65g flour
✔½ egg yolk

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin

Caramel
✔40g powdered sugar
✔50g cream
✔12g butter

+Crispy balls

Chocolate icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g chocolate
✔30 ml liquid cream
✔4g gelatin sheets

The recipe

Caramel
✔40g powdered sugar
✔50g cream
✔12g butter

In a saucepan, melt the sugar. When it has a nice amber color add the previously heated liquid cream off the heat. Mix well and return to the heat to melt all the caramel. Remove from the heat and add the butter. Leave to cool, then fill a piping bag with the mixture.

Shortbread cookie
✔50g soft butter
✔25g powdered sugar
✔Vanilla powder
✔65g flour
✔½ egg yolk

Mix all ingredients. Roll out with a rolling pin between two sheets of baking paper. Cut out dough slightly smaller in diameter than your mold. Place in the freezer for at least 20 minutes. Bake at 160°C for 13 to 14 minutes.

As soon as the pastry comes out of the oven, reapply the cookie cutter, as it spreads a little as it cooks. Set aside.

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin

Place the gelatin leaf in a bowl of cold water. In a saucepan, heat the 50g liquid cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.

Assembly

Fill the silikomart Essential mold 2/3 full with vanilla mousse. Place in the freezer for a few minutes. Poach the caramel in the middle.

Add crunchy marbles. Top with vanilla mousse and finish with a shortbread cookie. Place in the freezer overnight.

Chocolate icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g chocolate
✔30 ml liquid cream
✔2 x 2g gelatine leaves

Heat the sugar, water and glucose in a saucepan. Remove from heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream. Use an immersion blender to blend the mixture thoroughly.

Unmold the desserts, place on a wire rack and cover with the 35°C glaze.

I decorated them with edible gold powder.

Chocolatine two-tone coffee

Chocolatine two-tone coffee

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingrédients

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

✔15 Chocolate sticks

Coffee distemper
✔90 g pre-rolled paste
✔Coffee extract

Syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or two-tone coffee pains au chocolat

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 coffee distemper.

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

Coffee distemper
✔90 g pre-rolled paste
✔Coffee extract

Mix, in the bowl of a food processor the 90g of dough taken previously. with coffee extract until the dough is well colored. 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 of 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.

Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.

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

Shaping the breads

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

Roll out the dough into a square approximately 30cm by 30cm. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).

Turn the dough over coffee-side down. The dough needs to be cold before you turn it out, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the coffee side using a cutter, leaving a 5 mm margin around the edges. Turn the dough over.

Place 3 chocolate sticks on each rectangle of dough, then roll up the pains au chocolat loaves loosely.

Place on a baking sheet lined with silpain.

Leave to bake 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, having first placed them on a wire rack.

Strawberry peach tartlet

Peach and strawberry tartlet

– shortbread cookies,
– strawberry compote,
– peach mousse,
– velvet spray,
– whipped cream quenelle.

Material used

– Silikomart Oval shape mould 9 cavities in silicone

– Silikomart quenelle mold

Ingredients

Peach mousse
✔1 egg yolk
✔15g sugar
✔80g mixed peaches
✔60g liquid cream
✔2g gelatin

Strawberry compote
✔80g strawberry deserts
✔10g sugar
✔1g NH pectin

Cookies
✔70g Breton Sand
✔35g melted butter

Chantilly quenelle
✔50g 30%de MG liquid cream
✔50g mascarpone cheese
✔20g caster sugar

+ velvet spray

The recipe

For 5 tartlets

Chantilly quenelle
✔50g 30%fat single cream
✔50g mascarpone cheese
✔20g caster sugar

Whip the cream and mascarpone with an electric mixer. Gradually add the powdered sugar. Line silikomart silicone quenelle mold and place in freezer.

Peach mousse
✔1 egg yolk
✔15g sugar
✔80g mixed peaches
✔60g liquid cream
✔2g gelatin

In a bowl of cold water, place the gelatin leaf. In a bowl, pour the egg yolk and the 15g caster sugar. Mix well.

In a small saucepan, heat the 80g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without ceasing to stir, continue cooking like a custard, without exceeding 82-83°C. Remove from heat and add the gelatine, wrung out and softened. Stir and set aside.

In a separate bowl, whip the 60g of chilled cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.

Fill the silikomart tray with peach mousse and place in the freezer for at least 2-3 hours.

Cookies
✔70g Breton Sand
✔35g melted butter

In a salad bowl, crumble the Breton shortbread cookies. Add the melted butter. Mix, then fill the tray mold, packing well at the bottom and edges with the back of a spoon. Place in a cool place to allow the butter to harden.

Strawberry compote
✔80g strawberry deserts
✔10g sugar
✔1g NH pectin

Cut strawberries into very small cubes. In a saucepan, pour and heat the diced strawberries over low heat for a few minutes. In a small bowl, combine the powdered sugar and pectin. Increase the heat and pour this mixture over the strawberries, continuing to cook for 2 minutes, stirring constantly. Fill a piping bag with the compote and set aside.

Garnish tartlets with strawberry compote.

Retrieve the peach mousse from the freezer. Unmold and immediately apply the yellow and orange velvet sprays. Place on the tray.

Place the whipped cream quenelle on top. Decorate with a little edible gold leaf.

Vanilla and speculoos cake

Vanilla and speculoos cake

– a speculoos cookie,
– a vanilla mousse,
– speculoos mousse,
– speculoos mirror icing.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Rolling pin

Ingredients

Speculoos and butter base
55g speculoos
25g small butters
35g melted butter

Vanilla mousse
90g liquid cream
90g white chocolate
100g liquid cream
2g gelatine
1 vanilla pod

Speculoos mousse
✔40g liquid cream
✔50g speculoos paste
✔2g gelatin
✔90g liquid cream 30% min MG

Mirror glaze
✔12.5g water
✔20g white chocolate
✔22.5g sugar
✔22.5g glucose
✔15g cream
✔10g speculoos paste
✔2g gelatin

The recipe

Serves 4

Speculoos and butter base
55g speculoos biscuits
25g butter cookies
35g melted butter

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

Empty the crumbled cookies into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour the cookie evenly over the bottom and press down with the back of a spoon. Chill for a few minutes.

Vanilla mousse
90g liquid cream
90g white chocolate
100g single cream
2g gelatin
1 vanilla pod

Place the gelatine leaf in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.

Pour around 85g of mousse onto the speculoos cookie and place in the freezer for around 10 minutes.

Keep the remaining mousse at room temperature, otherwise the gelatin will set in the fridge. Meanwhile, quickly add the speculoos mousse.

Speculoos mousse
✔40g liquid cream
✔50g speculoos paste
✔2g gelatin
✔90g liquid cream 30% min MG

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the liquid cream with the speculoos paste. Remove from the heat and add the gelatine. Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture (T at around 30°C).

Pour 85g of speculoos mousse over the vanilla mousse and place in the freezer for 10 minutes. Keep remaining mousse at room temperature.

Assembly

Alternate layers of vanilla and speculoos. Place in the freezer overnight or for at least 6 hours.

Mirror glaze
✔12.5g water
✔20g white chocolate
✔22.5g sugar
✔22.5g glucose
✔15g cream
✔2g gelatin
✔10g speculoos paste

In a saucepan, heat the sugar, water and glucose. Off the heat, add the gelatine. Pour over the melted chocolate. Add the 15g liquid cream and speculoos paste. Use a hand blender without a bell to smooth the mixture and reduce bubbles. Cover the surface of the cake with the icing. Place in the fridge to set. Carefully remove the frame.

Serve the cake whole or cut into individual slices.

Strawberry cookie

Composite strawberry cookie

– cookie dough,
– strawberry caramel,
– strawberry compote,
– strawberry slices.

Ingredients

Cookie dough
50g softened butter
50g brown sugar
35g caster sugar
1/2 egg
1 pinch salt
Liquid vanilla
1 teaspoon baking powder
110g flour
Pink coloring

Strawberry caramel
35g liquid cream
15g strawberry purée
25g powdered sugar
10g butter

Strawberry compote
65g mixed strawberries
5g glucose
5g sugar
1g pectin NH

+ strawberries

Equipment used

– Tefal baking tray

– Pastry bag

The recipe

For approx. 4 cookies

Cookie dough
50g softened butter
50g brown sugar
35g caster sugar
1/2 egg
1 pinch salt
Liquid vanilla
1 teaspoon baking powder
110g flour
Pink dye

Mix all ingredients together, form into a pudding, wrap and chill for at least 30 minutes.

Make 4 balls and place on a baking sheet lined with baking parchment.

Flatten the balls slightly with the palm of your hand. Bake at 150°C for 8 minutes. Once out of the oven, if your cookies aren’t quite round, use a pastry ring with a larger diameter than your cookies and make circular movements on them.

Place the strawberry slices on top, pressing them in slightly. Bake for at least 8 minutes. The time may vary according to the oven and the texture you wish your cookies to have: soft at the core or well baked.

Once out of the oven, leave to cool on a wire rack to harden slightly.

Strawberry compote
65g mixed strawberries
5g glucose
5g sugar
1g pectin NH

Mix the powdered sugar and NH pectin in a small bowl. Blend 65g strawberries and pour into a small saucepan. Add the glucose. Heat over low heat for a few minutes, then turn up the heat slightly. As soon as it starts to boil, add the sugar/pectin mixture and cook for 2 minutes, stirring occasionally. Turn off the heat and set aside to cool slightly, then fill a piping bag with the mixture.

Strawberry caramel
35g liquid cream
15g strawberry purée
25g powdered sugar
10g butter

Blend 15g strawberries. Pour into a small saucepan with 35g cream. Heat for a few minutes. Turn off the heat and set aside.

Pour powdered sugar into a saucepan and heat. As soon as the caramel begins to color, add the butter, cut into pieces. Mix well.

Pour in the heated liquid cream/strawberry coulis mixture in batches. Stir, cook for 3-4 minutes and set aside to cool slightly. Fill a piping bag with the caramel and chill until ready to assemble.

Poach the compote and strawberry caramel on the cookies. Add strawberry slices on top. Enjoy …

Blueberry tartlet

Blueberry tartlet made with

– sweet pastry,
– pastry cream,
– blueberry compote,
– blueberries,
– mascarpone whipped cream.

Materials used

– Micro-perforated silicone baking mat

– Silikomart rectangular tart ring kit

– Micro-perforated strip

– Pastry bag

Ingredients

Pastry cream
✔130g milk
✔1 yolk
✔15g sugar
✔8g cornflour
✔1 capful rum

Blueberry compote
✔75g blueberries
✔15g sugar
✔1g pectin NH

Sweet dough
✔35 g soft butter
✔65 g flour
✔22g sugar
✔1 pinch salt
✔1 egg yolk

✔Fresh mint leaves
✔Wild blueberries

Mascarpone whipped cream
✔50 g liquid cream
✔50 g mascarpone cheese
✔10g sugar

The recipe

For 3 tarts

Pastry cream
✔130g milk
✔1 yolk
✔15g sugar
✔8g cornflour
✔1 capful rum

Heat the milk. In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the yolks. Stir. Pour back into the saucepan. Stir until the cream thickens. Remove from the heat and add the capful of rum. Mix well. Pour into a bowl, strain and chill.

Sweet dough
✔35 g soft butter
✔65 g flour
✔22g 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.

Blueberry Compote
✔75g blueberries
✔15g sweetener
✔1g NH pectin

Place the blueberries in a saucepan and heat over low heat, stirring regularly, for about 5 minutes. Increase the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.

Assembly

Remove the crème pâtissière from the fridge. Loosen a little and spread inside the tartlets. Spread the blueberry compote over the top.

Mascarpone whipped cream
✔50 g liquid cream
✔50 g mascarpone cheese
✔10g sugar

Whip crème fraîche liquide 30% MG minimum with mascarpone and powdered sugar using an electric mixer. Poach the whipped cream onto the tartlet.

Mini strawberry charlotte

Mini strawberry charlotte with

– spoon cookies
– Strawberry mousse
– Strawberry jelly
– fresh strawberries and mint leaves

Materials used

– Rhodoid film

– Ancel 210 bloom gelatin

– Baking tray

– Baking paper

Ingredients

Spoon biscuit
3 egg whites
3 egg yolks
90g caster sugar
90g flour

Strawberry mousse
100g strawberries
15g sugar
3g gelatin
100g liquid cream

Strawberry jelly
70g strawberries
1 sheet gelatin
qq tablespoons water
10g sugar (+ or – depending on your strawberries)
Red coloring

The recipe

For 4 individual charlottes

Spoon biscuit
3 egg whites
3 egg yolks
90g caster sugar
90g flour

Beat the egg whites until stiff, adding the sugar gradually. Then add the egg yolks. Sift in flour. Gently fold in the egg whites using a pastry blender. Poach the sponge cookies and the smaller circles on a baking sheet lined with baking paper. Bake at 180°C for 8 to 10 minutes.

Strawberry mousse
100g strawberries
15g sugar
3g gelatin
100g liquid cream

Place gelatine leaves in cold water until softened. Heat 100g strawberry coulis (blended strawberries), then remove from heat and add drained gelatin. Set aside. Whip the cold cream with an electric mixer. Incorporate the previous mixture into the whipped cream and mix gently.

Assembly

Cut a piece of rhodoïd film to the desired size for your mini charlotte. Secure with a piece of scotch tape. Cut out your sponge cookies and place them inside the film. Add a cookie circle to the bottom.

Fill with strawberry mousse, a few diced strawberries and finish with mousse. Place in a cool place for at least 3-4 hours to set.

Strawberry jelly
70g strawberries
1 sheet gelatin
qq tablespoons water
10g sugar (+ or – depending on your strawberries)
Red dye

Soften the gelatine sheet in a bowl of cold water. Pour the water, strawberry purée and sugar into a saucepan and heat without boiling. Remove from heat, strain if necessary to remove seeds, and add the wrung-out gelatin and red coloring. Allow to cool slightly before pouring over the mousses. Chill until ready to serve.

Decorate with a few strawberries.

Caramel and popcorn eclair

Caramel and popcorn eclair

– choux pastry,
– caramel custard,
– coloured white fondant,
– popcorn.

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

– lightning bolt

Ingredients

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

Caramel
✔75g caster sugar
✔50g butter
✔50g liquid cream

Pastry cream
✔400g milk
✔60g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔80g caramel

Icing
✔115g white fondant
✔30g glucose
✔Caramel coloring

+popcorns

The recipe

For approx. 6 éclairs

Icing
✔115g white fondant
✔30g glucose
✔Caramel coloring

Pour all ingredients into saucepan. Heat white fondant to 60°C in double boiler. Add caramel coloring. Mix well. Pour onto silicone tray and place in the freezer for a few hours.

Caramel
✔75g caster sugar
✔50g butter
✔50g liquid cream

Melt the powdered sugar in a saucepan. When the sugar is golden brown and liquid, remove the saucepan from the heat and gradually add the 50g salted butter, sometimes returning to a low heat to mix well. Add 50g of previously heated liquid crème fraîche, to prevent the caramel from hardening.

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔80g previously made caramel

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 caramel. 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)

+powdered 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.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip. Sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.

Popcorn

Pour a little oil and a few corn seeds into a saucepan. Cover with a lid and heat until all the seeds burst.

Place the popcorns in a pan with the remaining caramel. Heat and stir to coat all popcorns. Place on a baking tray or sheet of baking paper to cool, trying to separate them as much as possible.

Assembly

Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream. Top each éclair with fondant. Decorate with caramelized popcorns at the last minute, before serving, otherwise they will soften in the fridge.

Strawberry and mint tartlet

Strawberry and mint tartlet

– coloured sweet pastry,
– almond cream,
– whipped mint cream,
– strawberries and mint leaves.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip

– Silikomart tart ring Klassik 70mm mould

Ingredients

Sweet dough
✔110g flour
✔20g almond powder
✔30g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt
✔Colorant pink

Almond cream
✔35g almond powder
✔35g softened butter
✔35g sugar
✔35g egg

Mint Chantilly
✔100g liquid cream (80g)
✔40g cream
✔2 drops mint flavoring
✔10g mint leaf
✔80g mascarpone cheese
✔20g caster sugar

The recipe

For 5 tarts

Sweet pastry
✔110g flour
✔20g almond powder
✔30g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt
✔Pink dye

Mix all ingredients together, film and chill in the fridge for 1 hour. Roll out the dough between two sheets of baking paper, then cut out circles and strips. Line tartlet molds (optional, use microperforated strips inside your tartlet molds) then place in the freezer for 10 minutes while you preheat your oven to 170°C.

Almond cream
✔35g almond powder
✔35g softened butter
✔35g sugar
✔35g egg

Cream the butter with the sugar. Add almond powder and egg. Mix well. Remove from freezer and garnish tartlets. Add a few slices of strawberry. Bake at 175°C for approx. 20 minutes. Leave to cool completely.

Mint Chantilly
✔100g single cream (80g)
✔40g cream
✔2 drops mint flavoring
✔10g mint leaf
✔80g mascarpone cheese
✔20g caster sugar

Pour 100g liquid cream into a saucepan and heat. Stop as soon as it starts to boil. Add the mint leaves, cover and leave to infuse for 30 minutes.

Strain the cream, squeezing out as much of the leaves as possible. Top up with 40g of liquid cream. Strain and chill for at least 3-4 hours.

Recover the chilled cream, add the mascarpone and 2 or 3 drops of mint flavoring. Whip the cream with an electric mixer. Gradually add the powdered sugar. Fill a piping bag fitted with a piping tip and poach onto the cooled tartlets. Use a spatula to smooth the edges if necessary.

Garnish with chopped strawberries and fresh mint leaves.

Chill until ready to eat.