English – Page 14 – Les délices 31

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.

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.