English – Page 17 – Les délices 31

Fried egg eclair

Fried egg eclair composed of

– choux pastry,
– pastry cream
– white fondant
– almond paste.

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

Assembly
✔ Almond paste
✔ White pastry fondant
✔ Yellow colouring

The recipe

For about 6 éclairs

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

Heat the milk In a bowl, mix the yolks, sugar and cornflour.
Pour the hot milk over it.Stir.Pour back into the saucepan.Stir until thickened.Set aside in a bowl, film 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 with a little yellow colouring and drizzle over the éclairs. Set aside in a cool place.

I decorated them with little fried eggs made with marzipan. I used white marzipan coloured yellow for the yolk.

Mango coconut egg

Mango and coconut egg

– a coconut dacquoise biscuit,
– a diced mango insert
– a coconut mousse,
– mango jelly,
– chocolate icing,
– chocolate puffed rice.

Materials used

– Silikomart secret mould 100ml – 8 cavities

– Ancel 210 bloom gelatine

– Silikomart small oven mould 15 cavities

– Silikomart half sphere mould – 24 cavities

Ingredients

Coconut dacquoise
50g egg whites
30g grated coconut
30g icing sugar
5g caster sugar

Mango insert
30g mixed mango
10g caster sugar
a little vanilla powder
1g gelatine
50g diced mango

Coconut mousse
5g gelatine
200g coconut cream
30g caster sugar
180g single cream 30% fat

Mango jelly
75g mango mix
10g caster sugar
1g gelatine

Puffed rice
55g chocolate puffed rice
50g milk chocolate

Chocolate icing
150g white chocolate
4-6 pistoles of milk chocolate
10g neutral oil
a little vanilla powder

Assembly
Diced fresh mango

Bread roll

The recipe

For 6 desserts

Coconut dacquoise
50g egg whites
30g grated coconut
30g icing sugar
5g caster sugar

Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Poach the dacquoise on a sheet of baking paper about the length of your tin and bake at 170°C for 12 to 15 minutes. Leave to cool. Using a cookie cutter, cut out circles the same diameter as your tin. Set aside.

Mango insert
30g mixed mango
10g caster sugar
a little vanilla powder
1g gelatine
50g diced mango

Place the gelatine in a large bowl of cold water. In a saucepan, heat the mango purée with the caster sugar until it boils. Remove from the heat, add the wrung-out gelatine, vanilla powder and diced mango, leave to cool slightly then pour halfway into your silikomart petits fours mould (about 15g). Chill for 1 hour, then freeze for at least 4 hours.

Coconut mousse
5g gelatine
200g coconut cream
30g caster sugar
180g single cream 30% fat

Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 200g coconut cream with the caster sugar until it comes to the boil. Turn off the heat and add the wrung-out gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Assembly

Fill the Silikomart secret mould with coconut mousse. Add the frozen mango insert. Top with the coconut mousse and then the dacquoise biscuit. Chill in the freezer overnight.

Mango jelly
75g mixed mango
10g caster sugar
1g gelatine

Soften the gelatine in a bowl of cold water. In a saucepan, pour in the blended mango, caster sugar (to be measured according to your fruit) and 1 tablespoon of water if the mixture is too thick. Remove from the heat and add the wrung-out gelatine. Leave to cool (< 40°C) then pour into the silikomart half sphere 24 cavity mould. Place in the freezer.

Puffed rice
55g chocolate puffed rice
50g milk chocolate

Melt the milk chocolate. Add the puffed rice and mix well. Fill the base of an entremet ring, pressing down with the back of a teaspoon. Repeat the operation. Place in the freezer for a few minutes to allow the chocolate to set.

Chocolate icing
150g white chocolate
4-6 pistoles of milk chocolate
10g neutral oil
a little vanilla powder

The next day, melt the white chocolate with the neutral oil. Add a few dabs of milk chocolate. Mix well. Add a little vanilla powder.

Unmould the frozen entremets and immediately apply the chocolate icing. Using a wooden skewer, dip each dessert into the icing. Scrape the underside of each dessert over the rim of your bowl to remove any excess chocolate.

Place each entremet on a disc of puffed rice.

Cut the fresh mango into small cubes and fill the hollow of the mould. Then add the half sphere of mango jelly.

I served my entremet with some mouillettes.

Mouillette in sliced bread

Cut a slice of sandwich bread or brioche. Fry in a pan with a little butter and caster sugar, turning well on all sides.

Half Lemon Entremet

Half Lemon Entremet composed of
– sweet pastry,
– a lemon mousse,
– a lemon curd,
– white chocolate,
– lemon jelly,
– velvet spray.

Materials used

– Micro-perforated silicone baking mat X2

– Silikomart Rainbow mould

– Tefal baking tray

Ingredients

Lemon curd
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter

Lemon mousse
✔Curd
✔160g liquid cream

Sweet pastry
✔65g flour
✔22g sugar
✔1 pinch of salt
✔35g butter
✔1 yolk

Lemon jelly
✔25g lemon juice
✔8g sugar
✔8g water
✔1g gelatine

Lemon curd
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter

In a saucepan, heat the lemon juice with the caster sugar and eggs until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool.

Remove 50g of lemon curd and pipe into a piping bag.

Lemon mousse
✔Curd
✔160g single cream

Whip the very cold liquid cream with an electric mixer and gently fold into the previous lemon curd mixture.

Assembly

Half fill your Silikomart rainbow mould with lemon mousse. Poach a little curd. Top with the remaining lemon mousse. Place in the freezer overnight.

Sweet pastry
✔65g flour
✔22g sugar
✔1 pinch of salt
✔35g butter
✔1 yolk

Mix all the ingredients together, line and chill. Roll out the pastry thinly between 2 sheets of greaseproof paper. Using the cookie cutter supplied with the tin. Use both sides of the cutter for both sides. Place in the freezer while you preheat your oven. Bake between two micro-perforated baking mats at 170° for around ten minutes. Leave to cool.

The next day, unmould the cakes and immediately apply the velvet sprays. I used one yellow and one green velvet spray. Place each entremet on a sweet pastry biscuit.

I made a white chocolate decoration and placed it on top of the biscuit.

Lemon jelly
✔25g lemon juice
✔8g sugar
✔8g water
✔1g gelatine

Place the gelatine sheet in a large bowl of cold water to soften. Pour the lemon juice, sugar and water into a saucepan. Heat through. Remove from the heat, add the gelatine and leave to cool slightly before pouring over your dessert.

Raisin bread

Raisin bread made with

– leavened puff pastry
– pastry cream
– raisins

Materials used

– Brush

– Tefal baking tray

– Cutter

– Rolling pin

Ingredients

Raised puff pastry
✔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

✔Dried grapes

For the pastry cream
✔250 ml milk
✔3 egg yolks
✔60g caster sugar
✔25g cream powder or cornflour
✔Vanilla powder

For the gilding
✔1 egg yolk
✔1 teaspoon single cream

The syrup
✔30g water
✔30g sugar

The recipe

Leavened puff pastry

The 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 PDO Poitou Charentes butter
+
125 g tourage butter

Combine the flour, salt, sugar, yeast, butter; water and milk in the bowl of a food processor. Blend for around ten minutes. Place in a bowl, line and leave to rise for 45 minutes at room temperature.

Deaerate the dough then flatten it with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g of butter and shape into a rectangle (the size ⅓ of the pastry).

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 rectangle with the butter without overlapping. Cover with plastic wrap and chill for at least 30 minutes.

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. Chill again.

For the pastry cream
✔250 ml milk
✔3 egg yolks
✔60g caster sugar
✔25g cream powder or cornflour
✔Vanilla powder

Heat the milk in a saucepan with the vanilla. In a bowl, whisk together the egg yolks, sugar and cream powder. Pour the hot milk over this mixture. Stir and pour back into the saucepan. Stir until the cream thickens. Set aside in a cool place.

Soak the sultanas in warm water with a capful of rum.

Roll out the pastry into a rectangle. Trim the edges of the rectangle with a box cutter if necessary. Cover with the pastry cream and drained raisins, leaving a two-centimetre border at the bottom. Brush a little water over this margin. Roll out the pastry and place in the freezer for a few minutes to firm up a little so that you can cut out sections.

Place them on a baking tray lined with baking paper, spacing them well apart as they will increase in size. Place your baking tray in the oven with a pan filled with hot water or on the very low heat setting (< 30°).

For the gilding
✔1 egg yolk
✔1 teaspoon single cream

Glaze with a mixture of egg yolk and cream, then bake at 170°C for 20 minutes. Once out of the oven, place the raisin bread on a wire rack and immediately pour over the hot syrup.

Brush syrup over a mixture of 30g sugar and 30g water brought to the boil.

Enjoy 😋

Strawberry tiramisu

Strawberry tiramisu made with

– homemade sponge biscuits
– mascarpone cream
– strawberries,
– pink velvet spray.

Equipment used

– Pastry frame 16cm

– Pastry bag

– Plain pastry bag

– Ancel 210 bloom gelatine

Ingredients

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar

Cooking time
180°C – 8 to 10 minutes

Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔10g milk
✔2 x 2g gelatine leaves

Syrup
✔20g water
✔20g sugar
✔A little alcohol

Assembly
✔Strawberries
✔Spray velvet pink

The recipe

Serves 6

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula.

Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Poach the sponge biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave to cool and cut into two squares.

Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔10g milk
✔2 x 2g gelatine leaves

Place the gelatine sheets in a large bowl of cold water for around ten minutes. Pour the milk into a small bowl and heat in the microwave. Add the softened and wrung-out gelatine. Mix well and set aside. Separate the egg whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture. Mix well and set aside.

Beat the egg whites in the second bowl with an electric mixer, gradually incorporating the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.

Syrup
✔20g water
✔20g sugar
✔A little alcohol

In a saucepan, add the water, sugar and bring to the boil. Turn off the heat and add a little alcohol.

Assembly
Brush the top of your biscuits with syrup. Place your pastry frame on a plate. Insert the first (largest) syrup-soaked biscuit.

Add the halved strawberries all around, then the mascarpone cream, pushing it up over the strawberries. Add the chopped strawberries in the middle. Top up with more mascarpone cream. Add the second soaked biscuit. Smooth over the frame. Fill a piping bag with the remaining mascarpone cream. Evenly poach the top. Place in the freezer for at least 2 hours.

Apply pink velvet spray.

Hazelnut pear cake

Hazelnut pear cake with

– a hazelnut biscuit
– a hazelnut praline crisp,
– a pear mousse
– a rocher icing.

Material used

– Pavoni Slake mould

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

Ingredients

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

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

Chocolate and hazelnut praline crisp
✔40g hazelnut praline
✔30g milk chocolate
✔30g crêpes dentelles

Pear mousse (the day before)
✔115g mixed pears
✔10g caster sugar
✔100g single cream
✔3g gelatine

Rock icing
✔150g chocolate
✔20g neutral oil
✔30g chopped almonds

The recipe

Serves 6

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Pour the hazelnuts 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, and the caramel, cut into pieces, in the bowl of a blender and blend until the praline is obtained.

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

Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for approximately 10 minutes at 170°C. Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting it out using the cookie cutter supplied with the tin.

Chocolate and hazelnut praline crisp
✔40g hazelnut praline
✔30g milk chocolate
✔30g crêpes dentelles

Melt the milk chocolate. Add the crumbled crêpes dentelles and praline. Mix gently. Spread over the hazelnut biscuit and place in the freezer.

Pear mousse
✔115g mixed pears
✔10g caster sugar
✔100g liquid cream
✔3g gelatine

Soften the gelatine leaves 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.

Assembly

Fill the Pavoni Slake mould with the pear mousse, then finish with the hazelnut biscuit covered in the crumble, with the crumble facing inwards. Place in the freezer overnight.

Rock icing
✔150g chocolate
✔20g neutral oil
✔30g chopped almonds

In a narrow container that can hold the entremet, pour melted milk chocolate with a little neutral oil and chopped almonds. Mix well. Remove the desserts from the freezer. Push a wooden skewer over the top and dip the entremets into the rock icing, which has been cooled to <40°C. Scrape the edges of the cakes to remove any excess and place them on a plate.

Moka coffee cake

Moka coffee cake

– sponge cake,
– coffee syrup
– coffee buttercream
– coffee ganache.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Cooking thermometer

– Reusable or disposable piping bag

– Fluted tip

Ingredients

Génoise
✔4 eggs
✔120g sugar
✔120g flour (T45)
✔1 sachet vanilla sugar

For the syrup
✔100ml water
✔65ml strong coffee
✔12ml coffee extract
✔70g sugar
✔1 vanilla pod

Coffee buttercream
✔3 eggs
✔60 g sugar
✔200 g softened butter
✔25ml coffee extract

Coffee ganache
✔50g white chocolate
✔1g gelatine
✔Coffee extract
✔50g hot cream
✔200g cold cream
✔1g gelatine

The recipe

For 4 people

Génoise
✔4 eggs
✔120g sugar
✔120g flour (T45)
✔1 sachet vanilla sugar

Pour the eggs, sugar and sachet of vanilla sugar into the bowl of the food processor. Whizz for 10 minutes, then sift in the flour. Stir gently with a spatula and pour onto a baking tray lined with baking paper. Bake at 170°C until golden brown. Leave to cool, peel off the paper and cut the sponge into 3 squares.

For the syrup
✔100ml water
✔65ml strong coffee
✔12ml coffee extract
✔70g sugar
✔1 vanilla pod

Pour all the ingredients into a saucepan and heat, then set aside.

Coffee buttercream
✔3 eggs
✔60 g sugar
✔200 g softened butter
✔25ml coffee extract

In a double boiler, heat the eggs and sugar to 50°C, checking the temperature with a kitchen thermometer. Transfer to the bowl of a food processor and whizz until cool. Add the butter, then the coffee. If the cream is grainy or doesn’t look right, you can add a little more butter to make up for it.

Place your 1st sponge cake in the bottom of your frame. Brush it with syrup. Cover with a layer of buttercream (1/3 of the cream, i.e. about 130g). Repeat the operation for the other two biscuits. Chill for a few hours.

Coffee ganache
✔50g white chocolate
✔1g gelatine
✔Coffee extract
✔50g hot cream
✔200g cold cream
✔1g gelatine

Pour the 50g of liquid cream into a saucepan and heat. In a bowl, add the 50g of white chocolate and melt a little in the microwave. Pour over the hot cream, the gelatine (previously softened in a bowl of cold water) and the coffee extract (a few drops for me, depending on the desired intensity). Mix well. Chill for at least 4 hours.

Whip the ganache with an electric mixer. Fill a piping bag with the ganache and poach on the cake.

Optional: You can add pan-roasted chopped almonds all around the cake.

I decorated it with chocolate coffee beans.

Peanut Entremet

Peanut Entremet composed of

– peanut praline,
– vanilla mousse,
– peanut mousse,
– peanut cookie,
– peanut crunch,
– brown velvet spray.

Materials used

– Pavoni Ipnosi spiral silicone mould

– Silikomart Essenziale 80 mould

– Silikomart small oven mould 15 cavities

– Cooking thermometer

Ingredients

Peanut praline
✔50g sugar
✔100g peanuts

Peanut mousse
✔1 yolk
✔5g sugar
✔20g milk
✔1.5g gelatin
✔25g peanut praline
✔50g cold liquid cream

Peanut cookie
✔35g peanut powder
✔35g powdered sugar
✔10g butter
✔7g flour
✔1 egg
✔50g egg white

Crunchy praline peanuts
✔25g praline peanuts
✔30g white chocolate
✔30g crêpes dentelles

Vanilla mousse
✔60g cream
✔1 vanilla pod
✔60g white chocolate
✔120g cold liquid cream
✔2g gelatine

The recipe

For 5 desserts

Peanut praline
✔50g sugar
✔100g peanuts

Roast the peanuts on a baking sheet for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto greaseproof paper. When cool, break into pieces and place in the bowl of a blender. Add the peanuts and blend until praline-like. A good blender is essential. Fill the silikomart petits fours mould halfway up and place in the freezer for at least 4 hours.

Peanut mousse
✔1 yellow
✔5g sugar
✔20g milk
✔1.5g gelatin
✔25g peanut praline
✔50g cold liquid cream

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour over the milk and transfer to the saucepan. Heat while stirring, without exceeding 83°C. Remove from heat and add the gelatine and praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Pour into Pavoni Ipnosi silicone spiral mould. Freeze overnight. You’ll have some mousse left over after this step.

Peanut cookie
✔35g peanut powder
✔35g powdered sugar
✔10g butter
✔7g flour
✔1 egg
✔50g egg white

Melt the butter. In a bowl, mix the whole egg with the sugar. Add peanut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper or into a silicone mould. Bake for approx. 10 min at 170°C. Remove from the oven and leave to cool. Cut out with a cookie cutter.

Peanut praline crisp
✔25g praline peanuts
✔30g white chocolate
✔30g crêpes dentelles

Mix melted chocolate and peanut praline. Crumble crêpes dentelles. Mix together. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out with a cookie cutter the diameter of your cookie.

Vanilla mousse
✔60g cream
✔1 vanilla pod
✔60g white chocolate
✔120g cold liquid cream
✔2g gelatine

In a large bowl of cold water, place the gelatine leaves. 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. Set aside. Whip the chilled cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.

Assembly

Half-fill the silikomart essenziale mould with vanilla mousse. Add the frozen praline insert. Top with a little mousse, then finish with the cookie and crunch. Place in the freezer overnight.

The next day, unmold the entremets and apply the brown velvet spray. Top with peanut mousse.

I made caramelized peanuts to decorate.

✔50g peanuts
✔42g caster sugar
✔1 sachet vanilla sugar
✔50g water

Chocolate babka

Chocolate Babka

– brioche dough
– Nutella spread

Equipment used

– Rolling pin

– Cake mould

– Pastry brush

Ingredients

Brioche dough
15g fresh yeast
3g salt
50g sugar
250g flour
150g milk
50g soft butter

225g spread (Nutella)

The recipe

Brioche dough
15g fresh yeast
3g salt
50g sugar
250g flour
150g milk
50g soft butter

Mix the salt, sugar, flour, yeast and milk in a food processor for a few minutes. Then add the butter, cut into pieces. When the butter is well integrated into the dough, place it in a bowl. Cover with cling film and chill for 1 hour.

Spread out on a floured work surface and shape into a large rectangle.

Spread the spread (for me it was Nutella) all over the surface.

Roll up to form a sausage. Place in the freezer for 30 minutes. Cut in half and braid the dough, with the cut side up.

Place in a cake tin, cover with a tea towel and leave to rise for 1h30 to 2h00 near a source of heat (radiator for example, or in a switched-off oven with a container of hot water).

Preheat oven to 170°C and bake for 35 to 40 minutes.

Remove from the oven, allow to cool slightly, then remove from the mold and place on a wire rack.

Brush with syrup (mixture of 30g sugar, 30g water brought to the boil).

Pecan and coffee entremet

Coffee Pecan Entremet with

– a pecan crisp,
– a pecan praline insert,
– a coffee mousse,
– a brown velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Ancel 210 Bloom gelatine (gold quality)

– Brown velvet spray

Ingredients

Pecan praline
✔100g pecans
✔50g caster sugar

Coffee mousse
✔70g cream
✔Coffee extract
✔70g white chocolate
✔100g cold liquid cream
✔2g gelatine

Pecan praline crisp
✔25g milk chocolate
✔20g crêpes dentelles
✔25g pecan praline

Brown velvet spray

The recipe

For 4 desserts

Pecan praline
✔100g pecans
✔50g caster sugar

Place the pecans on a baking tray and bake 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 pecans and chopped caramel in the bowl of a blender and blend until you have a praline.

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

Pecan praline crisp
✔25g milk chocolate
✔20g crêpes dentelles
✔25g pecan praline

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a pastry cutter. Place in the freezer.

Coffee mousse
✔70g cream
✔Coffee extract
✔70g white chocolate
✔100g cold liquid cream
✔2g gelatine

Place the gelatine leaf in a bowl of cold water. In a small saucepan, heat the 70g of liquid cream with a few drops of coffee extract (to be measured according to the desired intensity). Remove from the heat and add the gelatine and melted white chocolate. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when the temperature is around 30°C and stir gently.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with the coffee mousse, using a spoon to smooth the edges. Poach some pecan praline in the middle. Add a little more coffee mousse and finish with the pecan crisp. Place in the freezer for at least 6 hours or overnight.

The next day, remove the cakes from the moulds and immediately apply the brown velvet spray. Decorate with a chocolate coffee bean. Chill for at least 3 hours.