English – Page 16 – Les délices 31

Wisteria eclair

Wisteria eclair made with

– choux pastry,
– glycine pastry cream,
– white fondant,
– wisteria flowers.

Material used

– micro-perforated baking mat

– fluted tip

– piping bag

Ingredients

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

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
✔1 bunch of wisteria

Assembly
✔ White pastry fondant
✔Fresh wisteria flowers

The recipe

For about 6 éclairs

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35g butter
✔Vanilla, liquid or powdered
✔1 capful rum
✔1 bunch of wisteria

Heat the milk, turn off the heat, add the wisteria flowers and leave to infuse, covered, for around 20 to 30 minutes. Strain the milk, pressing the flowers well.

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 saucepan. Stir until thickened. Optional: add a small capful of rum. Set aside in a bowl, strain and chill.

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 the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Then gradually add the beaten eggs, mixing well between each egg.

Poach the éclairs on a baking tray lined with a micro perforated baking mat using a fluted tip and sprinkle with icing sugar. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool on a wire rack.

Assembly

Remove the pastry cream from the fridge. Loosen it a little with a spatula, then use a piping bag fitted with a piping tip to pipe two small holes under each éclair and top with the cream. Heat the white fondant (35°C) in a bain marie and drizzle over the éclairs, immediately placing the flowers on top before the fondant sets. Set aside in a cool place.

Red fruit pavlova

Red fruit pavlova with

– a meringue
– mascarpone whipped cream,
– and red fruits.

Equipment used

– Baking tray

– Baking paper

– Plain pastry bag

– Pastry bag

Ingredients

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

Mascarpone whipped cream
200g cold single cream
100g mascarpone
30g caster sugar

+ Red fruit

The recipe

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

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

Cuire la meringue dans un four préchauffé à 95°C, pendant 2 heures environ. Eteindre le four et laisser la meringue encore 30 minutes dans le four éteint.

Mascarpone whipped cream
200g cold single cream
100g mascarpone
30g caster sugar

Whip the cold cream with the mascarpone using an electric mixer. Gradually add the caster sugar. Fill a piping bag fitted with a plain tip with this whipped cream.

Assembly

Turn over the cold meringue. Poach the whipped cream.

Top with red fruit and chill until ready to eat.

Vanilla and chocolate cake

Vanilla and chocolate cake with

– a praline crisp,
– a hazelnut biscuit
– a dark chocolate mousse
– a vanilla mousse
– and a chocolate mirror icing.

Materials used

– 16cm pastry frame

– Ancel 210 bloom gelatine

– Baking tray

– Baking paper

– Hand blender without bell

Ingredients

Praline crisp
✔80g praline
✔60g milk chocolate
✔60g crêpes dentelles

Hazelnut biscuit
✔65g hazelnut powder
✔65g caster sugar
✔20g butter
✔14g flour
✔1 egg
✔100g egg whites

Dark Chocolate Mousse
✔4g gelatine
✔2 egg yolks
✔30 g caster sugar
✔120 ml milk
✔140 g dark chocolate
✔240 g cream

Vanilla mousse
✔140g liquid cream
✔140g white chocolate
✔240g liquid cream
✔Vanilla powder or vanilla pod
✔4g gelatine

Mirror glaze
✔60g liquid cream
✔90g milk chocolate
✔90g caster sugar
✔90g glucose
✔50g water
✔8g gelatine

The recipe

Praline crisp
✔80g praline
✔60g milk chocolate
✔60g crêpes dentelles

Melt 60g of the milk chocolate in the microwave. Add the hazelnut praline and crumbled crêpes dentelles. Mix well. Roll out between two sheets of baking paper. Place in the freezer

minutes in the freezer, then cut out using a pastry cutter. Place the crisp at the bottom of the frame.

Hazelnut biscuit
✔65g hazelnut powder
✔65g caster sugar
✔20g butter
✔14g flour
✔1 egg
✔100g egg whites

Make a hazelnut butter. In a pan, melt the butter until it takes on a nice

a nice colour and a nutty smell. of hazelnuts. Set aside. In a bowl, mix the powders together: 55g hazelnut powder, 65g caster sugar and 14g flour. Add the egg and melted butter and mix well.

Beat the egg whites with an electric mixer. Take a small portion of the egg 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 14-15 minutes. The time may vary depending on the oven. The biscuit should be a lovely golden colour. Leave to cool, then cut out using a pastry cutter.

Place the hazelnut biscuit in your frame on top of the praline crisp.

Dark Chocolate Mousse
✔4g gelatine
✔2 egg yolks
✔30 g caster sugar
✔120 ml milk
✔140 g dark chocolate
✔240 g cream

Place the 2 gelatine leaves (4g) in a large bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring constantly. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and stir in the gelatine.

Pour the hot custard over the chocolate, stirring with a whisk until melted. Set aside.

Whip the cold cream in a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. each time. Pour over the hazelnut biscuit and place in the freezer.

Vanilla mousse
✔140g liquid cream
✔140g white chocolate
✔240g liquid cream
✔Vanilla powder or vanilla pod
✔4g gelatine

Place the 2 sheets of gelatine (4g) in a bowl of cold water. In a small saucepan, heat the 140g of liquid cream with the vanilla pod, previously split in half and scraped out with the tip of a knife. Turn off the heat, cover the pan and leave the vanilla to infuse for at least 15 minutes.

Pour the 140g of white chocolate into a bowl and heat in the microwave. Return the previous mixture to the heat and, off the heat, add the gelatine (having first removed the vanilla pod). removed the vanilla pod). Pour over the melted white chocolate. Mix well and set aside.

In another bowl, whip the 240g of cold cream with an electric mixer. Pour over the previous mixture (when the temperature is below 35°C) and stir gently with a spatula. Pour the vanilla mousse over the chocolate mousse, leaving 3-4 mm for the mirror icing, then place in the freezer overnight or for at least 6 hours.

Mirror glaze
✔60g liquid cream
✔90g milk chocolate
✔90g caster sugar
✔90g glucose
✔50g water
✔8g gelatine

Place the gelatine leaves in a large bowl of cold water. In a fairly tall container, add 90g milk chocolate and melt in the microwave.

In a saucepan, heat 90g caster sugar, 50g water and 90g glucose to a rolling boil. Remove from the heat and add the gelatine, wrung out and softened. Finally, add the 60g of liquid cream (30% fat). Use a hand blender without a bell jar to blend the mixture thoroughly. Make sure you tilt the bowl when you put the mixer in to incorporate as little air as possible. Also run your mixer at low speed to limit the formation of bubbles.
Remove the cake from the freezer. Immediately cover the surface with the icing cooled to 34/35°C.

Carefully remove the frame and leave in the fridge until completely defrosted. I decorated the bows with white and milk chocolate.

Honey entremet

Honey Entremet made with

– a Savoy biscuit,
– a creamy honey insert
– a honey mousse,
– yellow velvet spray,
– and a dark chocolate decoration.

Material used

– MontBlanc 105 Silikomart mould

– Silikomart small oven mould 15 cavities

– Baking tray

– Ancel 210 Bloom gelatine (gold quality)

– Yellow velvet spray

Ingredients

Honey cream
✔1 egg yolk
✔6g caster sugar
✔30g honey
✔50g single cream 30-35% fat content
✔1g gelatine

Savoy biscuit
✔2 eggs
✔45g sugar
✔40 g flour
✔16 g cornflour
✔Some slivered almonds

Honey mousse
✔40g single cream
✔2g gelatine
✔55g white chocolate
✔110g single cream (30% minimum fat)
✔35g honey

+Yellow velvet spray

The recipe

For 4 entremets

Honey cream
✔1 egg yolk
✔6g caster sugar
✔30g honey
✔50g single cream 30-35% fat content
✔1g gelatine

Hydrate the gelatine in cold water until soft. In a bowl, mix the egg yolk, honey and sugar. Heat the cream in a saucepan. Pour over the yolk-sugar mixture and stir with a whisk.

Return the mixture to the same saucepan and cook until it reaches a temperature of 82ºC. Transfer the cream to a clean bowl and add the gelatine. Mix well and leave to cool. Fill 4 cavities in the Silikomart petits fours insert mould and place in the freezer for at least 3-4 hours.

Savoy biscuit
✔2 eggs
✔45 g sugar
✔40 g flour
✔16 g cornflour
✔Some slivered almonds

Separate the yolks and whites in two mixing bowls. Whisk the yolks and sugar for 5 minutes until the mixture turns white. Sift in the flour and cornflour. Beat the egg whites with an electric mixer. Fold a small amount of the egg whites into the yolks to loosen the mixture, then fold in the remaining egg whites, mixing gently with a spatula. Spread the pastry onto a baking tray lined with baking paper. Smooth with an angled spatula. Sprinkle with a few flaked almonds. Place in the oven at 180°C until the biscuit starts to colour. Leave to cool, then cut out with a cookie cutter to fit the diameter of your tin.

Honey mousse
✔40g single cream
✔2g gelatine
✔55g white chocolate
✔110g single cream (30% minimum fat)
✔35g honey

Hydrate the gelatine leaf in cold water until it softens. In a saucepan, bring the 40g cream to the boil. Turn off the heat, add the gelatine and stir to dissolve. Pour the hot cream over the melted chocolate and mix well. Add the honey, stir and set aside.
Using an electric mixer, whip the cold cream. Gently add it to the previous mixture when it is around 30°C. Assemble quickly.

Assembly

Pour the honey mousse halfway up the sides of your Silikomart mould. Add the insert. Top up with a little honey mousse and finish with the Savoy biscuit. Place in the freezer overnight.

The next day, unmould the desserts and immediately apply the yellow velvet spray. Chill for at least 4 hours while defrosting.

I made the decorations in dark chocolate.

Red fruit croissant tartlet

Red fruit croissant tartlet made with

– croissant pastry
– mascarpone whipped cream
– red fruits

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

– Aluminium trays

– Rolling pin

Ingredients

Crescent dough

✔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 Poitou Charentes butter

✔125 g tourage butter

The syrup
✔30g water
✔30g sugar

Assembly
✔150g liquid cream (30% fat)
✔75g mascarpone cheese
✔25g caster sugar
Red fruit

The recipe

For 4 tarts

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 to form a ball.

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. Be careful, 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, for at least 1 hour.

Make another simple turn and chill the pastry for at least 1 hour.

Shaping the tartlets

Roll out the pastry into a narrow rectangle, not too thin, and cut 4 strips from it (the length of the strips will depend on the mould used).

Roll out the remaining pastry more thinly and cut out 4 circles the same diameter as your moulds for the base of your tartlets. Place each circle in the moulds. Lightly moisten the pastry with a brush over a width of about 1cm, then place the previously cut strip on top. Trim the excess pastry if necessary.

Leave to rise for about 1h30 hours. I put a little weight in the middle to prevent it from puffing up too much. Bake at 180°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

When removed from the oven, remove the weight from the middle, place on a wire rack and immediately brush on the syrup. Leave to cool completely.

Assembly
✔150g single cream (30% fat)
✔75g mascarpone cheese
✔25g caster sugar

Make a mascarpone chantilly. Pour 150g of very cold 30% fat liquid cream (not low-fat) into a bowl with the 75g of mascarpone. Whip the cream with an electric mixer and gradually add the caster sugar. Fill a piping bag with the whipped cream and poach it in each tartlet. Place the red fruit on top.

I decorated with a few flowers from the garden.

Orange and Grand Marnier souffles

Equipment used

– Soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Soufflés
75g egg yolks
60g caster sugar
2 orange zests
30g Grand Marnier
140g egg whites
+
caster sugar
Butter

The recipe

For 3 to 4 soufflés (depending on the size of your moulds)

Soufflés
75g egg yolks
60g caster sugar
2 orange zests
30g Grand Marnier
140g egg whites
+
caster sugar
Butter

In a bowl, add the egg yolks, the zest of 2 oranges (washed beforehand) and the Grand Marnier. Mix well and chill.

Butter the soufflé moulds generously from bottom to top, trying to leave a collar of butter at the top to make it easier for the soufflé to rise. Pour in a little caster sugar and tilt the mould 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 caster 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 the oven to 210°C.

Pour the mixture into each soufflé mould (preferably use moulds with straight sides). Tap the mould a little on the table to remove any air.

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

Cook for around 10 to 11 minutes. The time may vary depending on the oven and the size of your moulds. Be careful not to open the oven during baking.

Sprinkle with icing sugar and serve immediately!

Apple cube

Apple cube with

– vanilla mousse,
– diced apples with cinnamon
– a crumble
– a sweet pastry biscuit.

Materials used

– 8-cube Silikomart mould

– Ancel 210 bloom gelatine

– Silikomart X2 microperforated baking mat

– Baking tray

– Baking paper

– Rolling pin

– Square cookie cutter

Ingredients

Vanilla mousse
30g liquid cream
30g white chocolate
60g cold single cream 30% fat min
Vanilla powder or vanilla pod
1g gelatine

Apple cubes
150g apple cores
1g gelatine
Cinnamon powder
20g caster sugar
30g water

Sweet pastry
25g caster sugar
70g flour
35g butter
1 egg yolk

Crumble
25g brown sugar
70g flour
40g butter

The recipe

Vanilla mousse
30g liquid cream
30g white chocolate
60g cold single cream 30% fat min
Vanilla powder or vanilla pod
1g gelatine

In a small saucepan, pour the 30g of liquid cream (minimum fat content 30%). Add the vanilla powder or, better still, a vanilla pod cut in half and scraped with the tip of a knife to extract the vanilla. Heat to a gentle boil. Turn off the heat and leave to infuse, covered, for 20 minutes. Melt the white chocolate in the microwave. Heat the cream again for a minute, then remove from the heat and add the gelatine. Pour over the melted white chocolate. Mix well and set aside. Whip the cream and fold into the previous mixture.

Assembly

Fill the silikomart cube mould about 1/3 full with vanilla mousse. Place in the freezer for at least 30 minutes to 1 hour for the mousse to set.

Apple cubes
150g apple cores
1g gelatine
Cinnamon powder
20g caster sugar
30g water

Peel and dice around 2 apples. I’ve chosen goldens, which hold up well to cooking. Remember to keep the apple stalks to decorate your cube. Place your leaf gelatine in a bowl of cold water. Pour the diced apples into a frying pan with the water and caster sugar. Fry for a few minutes over a medium heat. Add a little powdered cinnamon. Remove from the heat and add the gelatine, wrung out and softened.

Leave to cool slightly before placing in the Silikomart mould on top of the vanilla mousse. Press down slightly with the back of a spoon. Return to the freezer.

Sweet dough
25g caster sugar
70g flour
35g butter
1 egg yolk

Mix all the ingredients together. Form into a ball, roll out and chill for 30 minutes. Roll out the dough between two sheets of baking paper. Place in the freezer for a few minutes, then cut out using a square, fluted cookie cutter to the size of your silikomart mould.

Place on a baking tray covered with a micro-perforated mat. Place a second mat on top and bake in a hot oven at 170°C for around ten minutes. Leave to cool completely before handling, as they will harden as they cool.

Crumble
25g brown sugar
70g flour
35g butter

Mix all the ingredients together. Crumble onto a baking tray lined with baking paper and bake for a few minutes at 170°C. Using a square cookie cutter (the same size as your silikomart cube mould), cut out the crumble as soon as it comes out of the oven while it is still hot, then leave to cool completely. The crumble will then harden and you can place it on your apple cubes.

Remove your cubes from the freezer, place each one on a sweet pastry biscuit and then place a square of crumble on top.

I decorated with a real apple tail and a mint leaf.

Strawberry Entremet

Strawberry Entremet composed of

– a sweet pastry,
– a strawberry mousse,
– a strawberry compote insert,
– a white chocolate crisp,
– pink velvet spray,
– Bergena flowers.

Equipment used

– Tefal baking tray

– Silikomart truffles crown mould

– Angled spatula

– Baking paper

– Ancel 210 bloom gelatine

Ingredients

Strawberry compote
✔150g strawberries
✔20g sugar
✔2g gelatine

Strawberry mousse
✔240g strawberries
✔40g sugar
✔5g gelatine
✔180g liquid cream

Crisp
✔50g white chocolate
✔30g Crêpes dentelles

Sweet pastry
✔65g flour
✔25g icing sugar
✔35g butter
✔1 pinch of salt
✔1 egg yolk

Assembly

✔Spray velvet pink
✔Bergena flowers

The recipe

Strawberry compote
✔150g small diced strawberries
✔20g sugar
✔2g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the finely diced strawberries with the caster sugar for a few minutes. Remove from the heat and add the wrung-out gelatine. Mix well and set aside to cool slightly. Fill a piping bag with the compote.

Crisp
✔50g white chocolate
✔30g Crêpes dentelles

Mix the melted white chocolate and the crêpes dentelles. Roll out between two sheets of baking paper. Place in a cool place for the chocolate to harden, then cut out using a cookie cutter. Chill until ready to assemble.

Strawberry mousse
✔240g strawberries
✔40g sugar
✔5g gelatine
✔180g single cream

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster sugar. Remove from the heat and add the wrung-out gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.

To assemble: Fill the Silikomart mould with the strawberry mousse, pushing it up to the edges. Add the strawberry compote. Finish with the remaining mousse and then the crumble. Place in the freezer overnight or for at least 6 hours.

Sweet pastry
✔65g flour
✔25g icing sugar
✔35g butter
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together, film and place in a cool place. Roll out the pastry thinly between 2 sheets of greaseproof paper. Cut out using a cookie cutter. Place in the freezer while you preheat your oven. Bake between two micro-perforated baking mats at 170° for approximately 12 minutes. Leave to cool.

The next day, unmould the entremets and immediately apply the pink velvet spray (I found it on the deco-relief.fr website). Place each entremet on a sweet pastry biscuit.

I decorated it with Bergena flowers.

Vanilla and praline sheep entremet

Vanilla and praline sheep entremet made with

– a hazelnut biscuit,
– a praline insert
– a creamy praline insert
– a vanilla mousse
– a praline crunch,
– a white velvet spray,
– a sugar paste decoration.

Materials used

– Silikomart 3D Forest Fruits mould

– Silikomart half sphere mould X15

– Gold quality Ancel gelatine (210 bloom)

Ingredients

Hazelnut praline
✔100g hazelnuts
✔50g almonds
✔75g caster sugar

Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Praline crisp
✔20g white chocolate
✔25g praline
✔20g crêpes dentelles

Creamy hazelnut praline almonds
✔0.5g gelatine
✔30 ml cream
✔1 egg yolk
✔5g caster sugar
✔15g praline

Vanilla mousse
✔80g cream
✔1 vanilla pod
✔80g white chocolate
✔120g cold liquid cream
✔2g gelatine

+ white velvet spray

The recipe

For 4 entremets

Hazelnut praline
✔100g hazelnuts
✔50g almonds
✔75g 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, which have been rubbed to remove as much of the skin as possible, the mandes and the chopped caramel in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a sealed container. Just stir it well again before use, as the oil will rise to the surface. Fill the cavities of the silikomart half sphere x15 mould with praliné. Place in the freezer for at least 5-6 hours.

Hazelnut praline cream
✔0.5g gelatine
✔30 ml cream
✔1 egg yolk
✔5g caster sugar
✔15g praline

Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar until they whiten slightly. Bring 30 ml of cream to the boil in a saucepan, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Fill the insert mould, Silikomart half-sphere 15 cavities for me, with this creamy praline. Place in the freezer for at least 4 hours.

Place half a praline sphere and half a cream sphere on top of each other. Place in the freezer until ready to assemble.

Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

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

Praline crisp
✔20g white chocolate
✔25g praline
✔20g crêpes dentelles

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

Vanilla mousse
✔80g cream
✔1 vanilla pod
✔80g white chocolate
✔120g cold liquid cream
✔2g gelatine

Place the gelatine leaf 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. 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.

Assembly

Pour the vanilla mousse halfway into the Silikomart 3D Fruits des Bois mould. Add the insert and the hazelnut biscuit. Top with a little vanilla mousse and finish with the crisp. Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the white velvet spray. I decorated them with a sheep’s head made from sugarpaste.

Easter egg strawberry cake

Easter egg strawberry cake made with

– sponge cake soaked in syrup,
– mousseline cream.
– fresh strawberries,
– almond paste.

Materials used

– Mallard oval cake tin

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Rolling pin

– Angled spatula

– 4.5cm high rhodoïd film

– Chocolate spatula (optional)

Ingredients

The sponge cake
4 eggs
110 g sugar
55 g flour
55 g cornflour

The mousseline cream
360 g milk
70 g sugar
3 egg yolks
15 g flour
120 g butter
15 g cornflour
liquid vanilla or vanilla pod
120 g butter

Strawberry jelly
120g strawberries
20g sugar
3.5g gelatine
red colouring

Assembly and decoration

Strawberries
Milk and dark chocolate decorations
Syrup (30g water, 30g sugar, 1 cap alcohol)

The recipe

Serves 6

The sponge cake
4 eggs
110 g sugar
55 g flour
55 g cornflour

Whisk the eggs and sugar in a bowl, place in a bain-marie and whisk until the mixture reaches 55°C.

Pour into the bowl of the food processor and whizz until completely cool, doubling the volume of the mixture.

Sift in the flour and cornflour and stir gently. Bake in an oven preheated to 210°C, then immediately reduce the temperature to 180°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet used during cooking.

Cut two ovals smaller than the size of your mould and set aside for assembly.

The mousseline cream
360 g milk
70 g sugar
3 egg yolks
15 g flour
120 g butter
15 g cornflour
liquid vanilla or better vanilla pod
120 g butter

Heat the milk and vanilla. In a bowl, combine the egg yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Blend until the cream thickens. Remove from the heat, add 120g of diced butter and blend. Strain on contact and allow the cream to cool completely. In the bowl of a food processor, whip the remaining 120g of butter until fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (same temperature as the butter). Be careful to use standard butter, not soft or low-fat, as it will harden in the refrigerator and hold the cream and the strawberry mould together.

Assembly
Place your entremet oval on your plate. Cover with cling film. Arrange the halved strawberries around the edge. Place your first sponge cake on the bottom. Brush the sponge cake with a syrup of sugar and rum or kirsch. In a small saucepan, pour 30g caster sugar and 30g water and heat until boiling. Remove from the heat and add a small capful of alcohol. Mix well. Poach some crème mousseline, a few strawberries cut into pieces, some cream, the second sponge cake soaked in syrup and then finish with a little cream. Smooth with an angled spatula and set aside in the fridge for at least 4 hours to allow the butter to harden and give your strawberry cake some hold.

Strawberry jelly
120g strawberries
20g sugar
3.5g gelatine
red colouring

Blend 120g of strawberries and strain to remove the seeds. Pour the strawberries into a saucepan with 20g caster sugar. Heat through. Remove from the heat and add 3.5g of gelatine, previously softened in a bowl of cold water and squeezed dry. I added a drop of red colouring because the strawberries lose their colour when heated. Mix and leave to cool before pouring over your cake. Chill until the jelly sets.

I decorated the strawberries with strawberries and chocolate eggs.

Remember to remove the rhodoïd film before serving your cake.