English - Les délices 31

Strawberry tartlet

Strawberry tartlet made with

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

Materials used

– Micro-perforated silicone baking mat X2

– Téfal baking tray

Ingredients

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

Strawberry compote
✔150g strawberry slices
✔25g caster sugar
✔2g pectin nh

Mascarpone whipped cream
✔140g single cream
✔70g mascarpone
✔15g caster sugar

✔Strawberries
✔Mint leaves

The recipe

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

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for at least 30 minutes. Cut the pastry into different rectangles to fit the width (5cmX4cm) and length (3cmX9cm) of the crate and into very small triangles. Place in the oven at 165/170°C for around ten minutes. Leave to cool completely.

Melt a little white chocolate and use it to assemble the crates. Place in a cool place to allow the chocolate to harden.

Strawberry compote
✔150g strawberry halves
✔25g caster sugar
✔2g NH pectin

In a small bowl, mix the caster sugar with the NH pectin. In a saucepan, heat the finely diced strawberries with the caster sugar for a few minutes (around 5 minutes). Add the sugar and pectin mixture and cook for 2 minutes, stirring regularly. Set aside to cool slightly. Garnish the tart shells with the compote.

Mascarpone whipped cream
✔140g single cream
✔70g mascarpone
✔15g caster sugar

Whip the chilled cream and mascarpone with an electric mixer. Gradually add the caster sugar. Using a piping bag fitted with a plain tip, pipe the whipped cream onto the strawberry compote.

Garnish with chopped strawberries and mint leaves. Chill until ready to eat.

Apple and Kiwi Entremet

Apple and Kiwi Entremet

– a lemon cookie,
– an apple mousse,
– white velvet spray,
– kiwi jelly.

Equipment used

– Baking sheet

– White velvet spray

– Silikomart mini dot X6 mould

– Silikomart half sphere mould 15 cavities

Ingredients

Lemon cookie
✔25g butter
✔lemon zest
✔20g caster sugar
✔25 d’ oeuf
✔25g flour
✔1 half teaspoon yeast

Apple mousse
✔160g apple
✔10g lemon juice
✔25g caster sugar
✔25g water
✔3g gelatin

Kiwi jelly
✔1 2g gelatin leaf
✔80g kiwi fruit

Neutral topping
✔1 sheet gelatin 2g
✔25 g water
✔30 g fine caster sugar
✔8 g glucose syrup

+ White velvet spray

The recipe

For 4 desserts

Lemon biscuit
✔25g butter
✔lemon zest
✔20g caster sugar
✔25 d’ oeuf
✔25g flour
✔1 half teaspoon yeast

In a saucepan, melt the butter with the lemon zest. In a bowl, mix the sugar and egg. Add the flour. Mix again. Pour in the butter. Mix well. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to even out the height. Bake at 170°C for around ten minutes, until lightly colored. Leave to cool, then cut out the cookie using a cookie cutter. Set aside.

Apple mousse
✔160g apples
✔10g lemon juice
✔25g caster sugar
✔25g water
✔3g gelatine
✔100g liquid cream

Place gelatine leaves in a large bowl of cold water. Cut apples into small pieces. Pour into a saucepan with the water, caster sugar and lemon juice. Cook over low heat until the apples are fully cooked. Add the gelatine. Blend until smooth. Set aside.

In a bowl, whip the cold cream with an electric mixer. Add the previous mixture when it falls below 40°C.

Assembly

Fill the silikomart mini dot mould with apple mousse and finish with the lemon cookie. Place in the freezer overnight.

Kiwi jelly
✔1 2g gelatin leaf
✔80g kiwi fruit

Place the gelatin sheet in a bowl of cold water. Blend the kiwi and pour into a small saucepan. Bring to the boil, then remove from the heat and add the wrung-out gelatine. Fill the silikomart mold with half spheres. Leave to cool before placing in the freezer for at least 3 hours.

Neutral topping
✔1 2g gelatin sheet
✔25 g water
✔30 g fine caster sugar
✔8 g glucose syrup

Place the gelatin sheet in a large bowl of cold water.
In a saucepan, heat the sugar, water and glucose. Remove from heat and add the gelatin. Mix well. Wait for the mixture to cool slightly before applying to the kiwi jelly half-spheres.

Unmould the apple cakes and immediately apply the white velvet spray. Place the dome of kiwi jelly on top in the middle. I decorated with a small leaf of mint and edible gold.

Lemon and strawberry Entremet

Lemon and strawberry Entremet

– a lemon cookie,
– a strawberry compote insert,
– lemon mousse,
– yellow velvet spray,
– white chocolate decoration.blanc.

Material used

– Silikomart Essenziale 80 mould

– Silikomart small oven mould 15 cavities

– Baking thermometer

– Baking tray

Ingredients

Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch salt

Strawberry compote
✔75g diced strawberries
✔15g caster sugar
✔1g NH pectin

Lemon mousse
✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatin
✔15g butter
✔80g liquid cream

Yellow velvet spray

The recipe

For 3 desserts

Strawberry compote
✔75g diced strawberries
✔15g caster sugar
✔1g pectin NH

In a small bowl, mix the powdered sugar with the pectin NH. In a saucepan, heat the diced strawberries with the powdered sugar for 5 minutes. Add the sugar and pectin mixture and cook for 2 minutes, stirring regularly. Set aside to cool slightly. Fill the silikomart petits fours insert mould and place in the freezer for 4 hours.

Lemon cookie
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch salt

In a bowl, pour flour, pinch of salt, yeast and mix. In another bowl, place the kneaded butter and work it with the powdered sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of a lemon, washed beforehand. Mix well. Add remaining flour mixture. Mix again.

Pour into a mold or onto a sheet of 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 with a cookie cutter.

Lemon mousse
✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatin
✔15g butter
✔80g liquid cream

In a bowl of cold water, place the gelatin leaf. In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter. Use a mixer to blend well. Set aside to cool. Whip the cold cream with an electric mixer and gently fold in around 90g of lemon curd. Store the remaining lemon curd in a piping bag in a cool place.

Assembly

Fill Essenziale 80 silikomart mould with lemon mousse. Add the frozen strawberry compote insert. Top with a little lemon mousse, then finish with the lemon cookie. Place in the freezer overnight.

The next day, unmold the frozen entremets and immediately apply the yellow velvet spray.

I made white chocolate flowers. I poached the reserved curd in the middle.

Strawberry pistachio cube

Strawberry pistachio cube

– a pistachio crisp,
– a strawberry mousse,
– pistachio praline,
– pink, fuchsia and white velvet sprays.

Material used

– Silikomart Cubes X15 mould

– Ancel 210 bloom gelatine

– Baking thermometer

– Tefal baking tray

– Velvet sprays in pink, fuchsia and white

Ingredients

Pistachio praline
150g pistachios
75g caster sugar

Pistachio crisp
40g white chocolate
50g pistachio praline
30g Crêpes dentelles

Strawberry mousse
190g strawberries
20g sugar
150g liquid cream
3g gelatin

+ Velvet sprays

The recipe

For a dozen cubes

Pistachio praline
150g pistachios
75g caster sugar

Place the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained.

Pistachio crisp
40g white chocolate
50g pistachio praline
30g Crêpes dentelles

Melt the white chocolate in the microwave, add the pistachio praline and crumbled crêpes dentelles. Mix and spread between two sheets of baking paper. Place in the freezer for a few minutes to harden, then cut into small squares. Return to the freezer until ready to assemble.

Strawberry mousse
190g strawberries
20g powdered sugar
150g liquid cream
3g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée (filtered to remove seeds) and powdered sugar, then remove from the heat and add the wrung-out gelatine. Leave to cool to below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the silikomart cube mould with strawberry mousse to halfway up the sides. Using a piping bag filled with a little pistachio praline, poach it in the middle of the strawberry mousse. Top with strawberry mousse and finish with the pistachio crunch. Place in the freezer overnight or for at least 6 hours.

The next day, unmold the frozen entremets and immediately apply the white, pink and fuchsia velvet sprays.

Cruffins

Cruffins composed of

– croissant dough
– spreadable dough

Equipment used

– Tefal baking tray

– Cutter

– Aluminium trays

Ingredients

Tempera
✔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 PDO Poitou Charentes butter

+
✔125 g Lescure or PDO tourage butter

Spreading paste

The cruffin, a pastry born in the United States, is a hybrid of a croissant and a muffin. The cruffin dough is baked in a muffin tin, which is then filled with a spread.

The recipe

Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand.

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

After 45 minutes, degas the dough and flatten it 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 pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.

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

Shaping the cruffins

The next day, roll out the pastry into a large rectangle, cover with clingfilm and chill again for at least 45 minutes. Then cut into strips measuring 15 cm by 3 cm. 2 strips are needed for each cruffin.

Overlap the two strips, staggering them by about 1 cm. Press a little to weld the end, then roll up about 3/4 of the way. Rotate by 90°C and apply the two remaining ends to the top.

Turn over and place in a buttered tray or muffin tin.

Leave to rise for 2 hours at room temperature. Press your thumb into the centre to create a small hole.

Bake at 170°C for 15 to 20 minutes.

Unmould and roll each cruffin in caster sugar. Using a piping bag, top with the spread.

Strawberry shortbread tartlet

Strawberry shortbread tartlet with

– Breton shortbread
– mascarpone whipped cream
– strawberries

Equipment used

– Tefal baking tray

– Tartelette ring

– Rolling pin

– Pastry bag

– Plain pastry bag

Ingredients

Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt

Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar

Strawberries and mint leaves

The recipe

For 3 tarts

Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, make a ball then roll out with a rolling pin between two sheets of baking paper to a thickness of around 0.5 to 0.8cm. Cut out the pastry using your tart circle.

Place your circles on a baking tray covered with a sheet of baking paper. I placed a micro perforated strip on the inside for a nicer finish.

Place your shortbread pastry.

Bake at 160°C for 25 minutes. Remove from the oven and leave to cool to harden.

Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar

Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Line a piping bag fitted with a plain tip and poach onto the tarts.

Top with halved fresh strawberries and garnish with mint leaves.

Pear tartlet

Pear tartlet made with

– sweet pastry,
– pear mousse
– white chocolate ganache,
– pear in syrup,
– neutral glaze.

Equipment used

– Tefal hob

– Micro-perforated baking mat X2

– 9-cavity oval silikomart mould

– Rolling pin

– Drop cutter

– Pastry bag

Ingredients

Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine

White chocolate ganache
✔30g white chocolate
✔60g 30% minimum fat liquid cream

Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk

Assembly
✔pears in syrup

Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose

The recipe

For 6 small tarts

Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine

Soften the gelatine sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée. Fill 6 cavities in the oval silikomart mould and place in the freezer for at least 4 hours. Cut out the pear mousses using the drop cutter. Keep in the freezer until ready to assemble.

White chocolate ganache
✔30g white chocolate
✔60g liquid cream 30% fat min.

Heat 30g of liquid cream in a saucepan. Pour off the heat, in three batches, over the previously melted white chocolate. Then pour in the remaining cold cream. Stir, filter and chill for at least 4 hours.

Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk

Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, cut out using the drop cutter, place on a baking tray covered with a micro-perforated baking mat then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake between 2 baking mats. Leave to cool and set aside for assembly.

Assembly
✔pears in syrup

Using the drop cutter, the same one used to cut the pear mousse, cut out pears in syrup. I cut and preserved my pears in the syrup juice the day before and used the remaining pear to make my pear mousse.

Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose
✔liquid vanilla

Place the gelatine leaves in a large bowl of cold water. In a saucepan, bring the water, sugar, vanilla and glucose to the boil. Remove from the heat and add the drained gelatine. Mix well. Leave to cool slightly before pouring over your pears in syrup.

Assembly

Place a pear mousse on each biscuit.

Take the white chocolate ganache and use an electric mixer to whip it up. Line a piping bag fitted with a small plain tip. Poach the ganache over the pear mousse. Place the syrup-covered pear on top.

I decorated them with a little edible gold leaf. Chill for 2 hours before serving.

Strawberry vanilla entremet

Strawberry vanilla entremet

– a strawberry mousse,
– a sponge cake,
– a strawberry compote,
– a strawberry mousse,
– a white velvet spray,
– strawberries.

Matériel utilisé

– Moule Pavoni Nuage
– Plaque de cuisson

– Papier cuisson

– Spray velours blanc

Ingredients

Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine

Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

Strawberry compote
✔255g strawberry hearts
✔50g sugar
✔4g pectin nh

Strawberry mousse
✔200g strawberries
✔4g gelatine
✔160g single cream

Assembly

✔White velvet spray
✔Strawberries

The recipe

Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out, for 30 minutes, covered. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Remember to remove the vanilla pod. 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.

Poach the vanilla mousse all around, filling all the cavities. Add a little vanilla mousse to the bottom of the mould. Place in the freezer.

Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

In a bowl, whisk together the eggs and sugar, place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Bake in an oven preheated to 210°C, then immediately lower the temperature to 100°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet that was used during baking.

Cut out two circles smaller than the size of your tin and set aside for assembly.

Brush the two sponge biscuits with the syrup. Pour 30g water and 30g caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a little alcohol.

Strawberry compote
✔255g strawberry halves
✔50g sugar
✔4g pectin nh

Heat the diced strawberries in a saucepan for a few minutes. Then add the mixture of caster sugar and NH pectin. Cook for 2 minutes. Leave to cool slightly before covering the 2 sponge cake biscuits with the compote. Place in the freezer.

Strawberry mousse
✔200g strawberries
✔25g caster sugar
✔4g gelatine
✔160g single cream

Place the gelatine leaves in a bowl of cold water for at least 10 minutes. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster sugar for around 5 minutes. Remove from the heat and add the drained gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.

Assembly

Pour over half the strawberry mousse. Add the first sponge cake, compote side down. Pour over the remaining strawberry mousse and finish with the second sponge cake, compote side down. Place in the freezer overnight.

The next day, remove the cake from the mould and immediately apply the white velvet spray.

Garnish the top with strawberries. Place in the fridge for at least 6 to 8 hours to defrost.

Raspberry Pistachio Entremet

Raspberry Pistachio Entremet

– a raspberry mousse,
– a pistachio biscuit
– a raspberry compote,
– a pistachio crunch,
– a pink velvet spray.

Material used

– Silikomart Truffles eclairs mould

– Micro-perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

– Bamix mixer

Ingredients

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔20g crêpes dentelles

Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin

Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine

+Pink velvet spray

The recipe

For 3 desserts

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the sugar. Add the pistachio powder (I mixed 35g of unsalted pistachios), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 10 to 12 minutes at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out the biscuit using the cookie cutter supplied with the silikomart mould.

Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin

Place the raspberries in a saucepan and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of 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. Cover the pistachio biscuits with the compote and place in the freezer until ready to assemble.

Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔20g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper and freeze for a few minutes. Cut out rectangles to fit your mould. Place in the freezer.

Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine

Place the gelatine in cold water until softened. Heat the raspberry puree (blend raspberries and strain to remove seeds), caster sugar until boiling and add the wrung out and softened gelatine off the heat. Mix well and set aside.

Pour the cold cream into a bowl and whip with an electric mixer. Incorporate the cold whipping cream into the previous mixture when it has cooled (below 30°C).

Assembly

Pour the raspberry mousse halfway up the sides of the silikomart mould. Place the pistachio biscuit with the compote facing inwards. Finish with the pistachio crisp. Place in the freezer overnight.

Remove the desserts from the freezer, unmould them and immediately apply the pink velvet spray.

Pecan popcorn entremet

Pecan popcorn entremet made with

– a vanilla and popcorn biscuit,
– caramel
– chopped pecans,
– popcorn mousse,
– white velvet spray.

Materials used

– Silikomart Bollicine mould
– Micro-perforated silicone baking mat
– White velvet spray

Ingredients

Vanilla biscuit and popcorn
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g single cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g mixed popcorn

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream

Popcorn mousse
✔150g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3.5g gelatine
✔100g full cream 30% fat min.

Mounting

White velvet spray
Caramelised popcorn
Caramelised pecans

The recipe

For 5 desserts

Vanilla biscuit and popcorn
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g mixed popcorn

In a bowl mix the powders together: flour, caster sugar, popcorn powder (mix popcorn finely), a little vanilla powder.

Add 1 egg, the cream and the melted butter. Mix well. Beat the egg whites with an electric mixer. Take a small portion of the whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.

Pour the mixture onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.

Bake in a 170°C oven for approximately 12 to 15 minutes.

Leave to cool, then cut out your biscuit using a circular biscuit cutter slightly smaller in diameter than your tin.

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream

Heat the sugar in a saucepan. When it turns golden, gradually add the butter. Mix well. Finally add the hot cream. Cook over a low heat for around 6 minutes for the caramel to thicken. Strain and chill. Fill a piping bag with the caramel.

Popcorn mousse
✔150g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3.5g gelatine
✔100g full cream 30% fat min.

Infuse popcorns (about 20g) in previously heated liquid cream.

Place the gelatine leaves in a bowl of cold water. In a bowl, add two egg yolks with the caster sugar and mix. Return the filtered, infused cream to the heat (squeeze out as much cream as possible from the popcorns) and pour gradually into the bowl. Stir and return everything to the pan. Cook, stirring constantly, but do not exceed 82-83°C. Remove the gelatine from the heat, stir and set aside to cool slightly. Meanwhile, using an electric mixer, whip the 100g of very cold liquid cream. Incorporate the previous mixture (when the temperature is below 35°C) and stir gently with a spatula.

Assembly

Fill the silikomart mould halfway with popcorn mousse. Add caramel and chopped pecans. Top with popcorn mousse and finish with the biscuit. Place in the freezer overnight.

The next day, unmould the desserts and immediately apply the white velvet spray. Poach a little caramel and decorate with caramelised popcorn and a pecan.