English – Page 18 – Les délices 31

Strawberry tartlet

Strawberry tartlet

– sweet pastry,
– almond cream,
– strawberry compote,
– strawberry mousse,
– fuchsia velvet spray,
– strawberry jelly.

Materials used

– Micro-perforated silicone baking mat

– Silikomart mini dot silicone mold

– Micro-perforated strip

– Silikomart tart ring Klassik 70mm mould

– Fushia velvet spray

Ingredients

Strawberry mousse
✔60g strawberries
✔10g sugar
✔40g liquid cream
✔1.5g gelatin

Almond cream
✔20g almond powder
✔20g sugar
✔20g egg
✔20g softened butter

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

Strawberry compote
✔60g diced strawberries
✔10g caster sugar
✔1g NH pectin

✔Fushia velvet spray

Strawberry jelly
✔25g strawberries, mixed and strained
✔7g water
✔5g caster sugar
✔1g gelatin

The recipe

For 3 tarts

Strawberry mousse
✔60g strawberries
✔10g sugar
✔40g liquid cream
✔1.5g gelatin

In a bowl of cold water, soften the gelatin leaf. In a small saucepan, heat the blended strawberries and powdered sugar. Mix well. Remove from heat and add the wrung-out, softened gelatin. Mix and set aside.

Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart mini dot sphere mold. Freeze for 4 hours.

Sweet dough
✔35 g soft butter
✔65 g flour
✔22g powdered 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. Line the circles. Bake at 165/170°C for 15-20 minutes. Leave to cool completely.

Creamy almonds
✔20g almond powder
✔20g sugar
✔20g egg
✔20g kneaded butter

Cream butter with sugar. Add almond powder and egg. Mix well. Remove from freezer and fill tartlets. Bake at 175°C for 20 minutes. Leave to cool completely.

Strawberry compote
✔60g diced strawberries
✔10g caster sugar
✔1g NH pectin

In a small bowl, combine the sugar and NH pectin. Cut strawberries into small cubes. Heat the diced strawberries in a saucepan for a few minutes over low heat. Increase heat. Add the powdered sugar/pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Leave to cool slightly and fill a piping bag with the mixture. Set aside.

Once the tartlets have cooled, top with strawberry compote and smooth to the edge of the tartlet with a spatula. Set aside.

Remove the strawberry mousse from the freezer and immediately apply the velvet fuchsia spray, then place on the tartlets.

Optional: You can garnish the top with a little strawberry jelly.

Strawberry jelly
✔25g strawberries, mixed and strained
✔7g water
✔5g caster sugar
✔1g gelatin

I decorated with a small prunus flower, a raspberry and a small sheet of edible gold leaf.

Chestnut tartlet

Chestnut tartlet made with

– sweet pastry,
– chestnut cream
– whipped cream
– chestnut mousse,
– white velvet spray,
– chestnut ganache.

Materials used

– Micro-perforated silicone baking mat

– Silikomart half sphere silicone mould (15 cavities)

– Micro-perforated strip

– Silikomart tart ring Klassik 70mm mould

– Brown velvet spray

– XiaoShenLu silicone mould

Ingredients

Chestnut mousse
✔60g chestnut cream
✔15g liquid cream
✔1.5g gelatine
✔35g single cream

Mounted chestnut ganache
✔50g single cream
✔50g white chocolate
✔50g chestnut cream
✔100g single cream
✔1g gelatine

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

✔Spray white velvet

✔Chestnut cream

Chantilly cream
✔20 cl single cream
✔80 g mascarpone cheese
✔25 g caster sugar
✔1 capful of liquid vanilla

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

The recipe

For 5 tarts

Chestnut mousse
✔60g chestnut cream
✔15g single cream
✔1.5g gelatine
✔35g single cream

In a bowl of cold water, soften the gelatine sheet. In a small saucepan, heat the 15g single cream and the 60g chestnut cream. Mix well. Remove from the heat and add the gelatine, wrung out and softened. Mix and set aside.

Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart half sphere mould. Place in the freezer for 4 hours.

Brown mounted ganache
✔50g single cream
✔50g white chocolate
✔50g chestnut cream
✔100g single cream
✔1g gelatine

Heat the 50g of liquid cream in a saucepan. Pour over the melted white chocolate in batches. Mix well. Add the chestnut cream. Pour in the 100g cold cream. Mix, cover with clingfilm and chill for at least 4 hours.

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45g icing 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. Line the rings with the pastry. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Poach some chestnut cream at the bottom of each tartlet.

Chantilly cream
✔20 cl single cream
✔80 g mascarpone cheese
✔25 g caster sugar
✔1 capful of liquid vanilla

Whip the liquid cream with the mascarpone in a mixer. Add the caster sugar and vanilla. Top the tartlets with the whipped cream. Smooth out.

Whip the cold whipping cream with an electric mixer. Cover the tart shells with the whipped cream, smoothing with an angled spatula.

Remove the half-spheres of chestnut mousse from the freezer, turn them out of the mould and immediately apply the white velvet spray, then place them on the tartlets.

Using an electric mixer, whip up the chestnut ganache and poach it onto the tartlets using a fluted tip.

I decorated it with a little edible gold leaf and a decorative tile that I put on at the last minute. Chill until ready to eat.

Raspberry coconut cake

Raspberry coconut cake made with
– a coconut biscuit,
– a coconut mousse
– a raspberry compote,
– raspberry jelly,
– white velvet spray.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Coconut dacquoise
Coconut powder
Sugar
egg whites

Coconut mousse
Coconut cream
Liquid cream
Gelatine

Raspberry compote
Mixed raspberries
Pectin NH
Powdered sugar

Raspberry jelly
Gelatine
Mixed raspberries
Water

+White velvet spray

The recipe

For 4 people

Coconut biscuit
Mix all the ingredients together. Pour onto a baking tray lined with baking paper. Bake in the oven at 170°C. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.

Raspberry compote

Make a raspberry compote and pour half over the coconut biscuit. Place in the freezer for a few minutes.

Coconut mousse

Make a coconut mousse. Add the gelatine and whipping cream, then pour half over the compote. Place in the freezer for a few minutes.

Raspberry jelly
On the same day, make a jelly using blended raspberries. Add the gelatine and fill a piping bag with it.

Apply the white velvet spray to the frozen cake. Place in a cool place while defrosting. Remove the frame. Serve whole or cut into individual portions.

Hazelnut pear heart

Hazelnut pear heart composed of

– a hazelnut biscuit,
– a pear insert
– a pear mousse
– a praline crunch,
– hazelnut mousse,
– brown velvet spray.

Material used

– Silicone log mould – Heart – Silikomart

– Log insert mould

– Ancel 210 bloom gelatine (gold quality)

– Brown velvet spray

– Edible gold leaf

– Silicone sponge mat

Ingredients

Pear insert (the day before)
✔180g of pears
✔20g water
✔15g sugar
✔2g pectin
✔2g gelatine
✔Vanilla powder

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

Hazelnut praline (the day before)
✔200g hazelnuts
✔100g caster sugar

Praline crisp (the day before)
✔40g zephir white chocolate
✔40g hazelnut praliné
✔35g crêpes dentelles

Pear mousse (the day before)
✔70g mixed pears
✔1.5g gelatine
✔50g single cream

Hazelnut praline mousse
✔140g cream
✔200g praline
✔260g liquid cream
✔6g Gelatine

+ Edible gold leaf

+ Brown velvet spray

The recipe

Serves 7 to 8

Pear insert (the day before)
✔180g of pears
✔20g water
✔15g sugar
✔2g pectin
✔2g gelatine
✔Vanilla powder

Pour the finely diced pears into a saucepan with the water and vanilla powder. Heat over a low heat for a few minutes. In a small bowl, combine the sugar and pectin. Increase the heat and add to the saucepan as soon as it boils and, without stopping stirring, cook for 2 minutes. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and stir. Pour 3/4 of the mixture into the insert mould, leaving a little room for the pear mousse (as the mould is larger than my log mould, I limited the size of the insert). Chill for at least 1 hour, then freeze for 4 hours.

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

Make a hazelnut butter: melt the butter in a small saucepan until nicely coloured, then set aside to cool. Pour the hazelnut powder, icing sugar and flour into the bowl of a mixer. Add the egg and cooled butter. Mix well. In another bowl, mix the egg white with an electric mixer. Gently add this mixture of egg whites to the previous mixture. Pour into a baking tray lined with baking paper, smooth and place in the oven at 180°C for around ten minutes. Leave to cool, then cut the biscuit into a rectangle (the size of my Silikomart log mould). Set aside until ready to assemble.

Hazelnut praline (the day before)
✔200g hazelnuts
✔100g 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 you have a praline. You will have some praline left over to keep in a jar or sealed container after this recipe.

Praline crisp (the day before)
✔40g zéphyr white chocolate
✔40g hazelnut praline
✔35g crêpes dentelles

Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut to the size of your log mould. Keep in the freezer until ready to assemble.

Pear mousse (the day before)
✔70g mixed pears
✔1.5g gelatine
✔50g single cream

Soften the gelatine leaves in a bowl of cold water. Heat the pear purée in a saucepan. Remove from the heat and add the wrung-out, softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée and mix gently with a spatula.

Fill the insert mould with the pear mousse. Return to the freezer.

Hazelnut praline mousse
✔140g cream
✔200g praline
✔260g liquid cream
✔6g Gelatine

Hydrate the gelatine in very cold water. In a saucepan, heat the 140g liquid cream with 200g hazelnut praline to around 60/65°C. Remove from the heat, add the drained gelatine, stir and set aside. Whip the 260g of cold cream with a mixer and add to the previous mixture, which should be lukewarm and below 35°C.

Assembly

Fill the silikomart heart log mould halfway with hazelnut mousse. Add the pear insert, fill with a little hazelnut mousse, then add the hazelnut biscuit and finally the hazelnut crumble. Place in the freezer overnight.

The next day, unmould your log mould. Immediately apply the brown velvet spray. Place in the fridge for at least 8 hours to defrost. I decorated the log with small leaves of edible gold.

Puff pastry brioche

Puff pastry brioche

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

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 AOP tourage butter

The syrup
✔30g water
✔30g sugar

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 with cling film. Make a second single turn and chill the pastry again.

Shaping the brioche

Roll out the dough into a long rectangle. Cut with a cutter to obtain a nice, straight rectangle. The width depends on the height of your tin. I was able to make two brioches with these proportions. I therefore cut my rectangle in half lengthways. Fold the pastry accordion-style and place it in your tin.

Leave to bake for 1.5 to 2 hours at room temperature near a heat source if possible, or in your oven (at 30°C).

Bake at 170°C for around 20 minutes (this may vary depending on the oven). The brioche should be golden brown. Turn out immediately and place on a wire rack to brush with hot syrup.

The syrup
✔30g water
✔30g sugar

Bring the sugar and water to the boil in a saucepan. Apply hot to the brioche as soon as it comes out of the oven using a brush.

Pecan dulcey tartlet

Dulcey pecan tartlet made with

– sweet pastry,
– a pecan biscuit
– dulcey creamy filling,
– dulcey pecan ganache.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Pastry bag

– Plain and fluted tip

Ingredients

Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g pecan powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Pecan praline
✔150g pecan nuts
✔75g sugar

Dulcey cream
✔40g dulcey chocolate
✔10g butter
✔50g liquid cream

Pecan biscuit
✔35g pecan nut powder
✔35g sugar
✔1 egg
✔1 egg white
✔7g flour
✔20g melted butter

Mounted ganache pecan dulcey
✔40g dulcey chocolate
✔10g pecan praline
✔1g gelatine
✔50g hot cream
✔200g cold cream

The recipe

For 5 tartlets

Pecan praline
✔150g pecans
✔75g 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.

Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g pecan powder
✔45 g icing 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 30 mins. Line the circles and place in the freezer for 10 mins. Preheat the oven to 170°C. Place in the oven for 15 to 20 minutes. Leave to cool completely.

Mounted ganache pecan dulcey
✔40g dulcey chocolate
✔10g pecan praline
✔1g gelatine
✔50g hot cream
✔200g cold cream

Pour the 50g of liquid cream into a saucepan and bring to the boil. When the cream is hot pour it over the previously melted Dulcey chocolate (as I didn’t have any Dulcey chocolate, I used white chocolate which I cooked in the oven, stirring it regularly until it coloured), the pecan praline and the gelatine. Mix well. Add the 200g cold liquid cream. Mix well. Filter on contact and chill for at least 4 hours.

Pecan biscuit
✔35g pecan nut powder
✔35g sugar
✔1 egg
✔1 egg white
✔7g flour
✔20g melted butter

In a bowl, mix the egg with the sugar. Add the pecan powder (I mixed pecans), 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 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.

Place a biscuit at the bottom of each tartlet.

Dulcey cream
✔40g dulcey chocolate
✔10g butter
✔50g single cream

Pour the liquid cream into a saucepan and bring to the boil. In a bowl, add the Dulcey chocolate and melt it a little in the microwave. Pour over the hot cream. Mix well. Leave to cool before filling the tartlets. Chill until the cream has completely cooled.

Assembly

Beat the ganache with an electric mixer, then fill a piping bag fitted with a fluted tip and a piping bag fitted with a plain tip with the ganache. Poach onto the tartlets. I decorated with a caramelised pecan.

Lemon entremet

Lemon Entremet made with

– a lemon biscuit,
– a lemon mousse
– a lemon cream,
– white velvet spray.

Materials used

– Silikomart secret mould 100ml – 8 cavities

– Ancel 210 bloom gelatine

– White velvet spray

– Pavoni butterfly mould

Ingredients

Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 lemon juice + zest
✔1 pinch of salt

Lemon cream
✔15g lemon juice
✔18g sugar
✔18g egg
✔30g butter

Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter
✔160g single cream

Assembly
✔Spray white velvet
✔Edible gold leaf

Lemon tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔25g egg white
✔Lemon rind
✔Yellow dye

The recipe

For 5 entremets

Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔1 lemon juice + zest
✔1 pinch of salt

Place the flour, pinch of salt, vanilla and baking powder in a bowl and mix. In another bowl, cream the butter and mix with the caster sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of one lemon, washed beforehand, then its juice. Mix well. Add the rest of the flour mixture. Mix again.

Pour into a tin 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 the biscuit using a biscuit cutter.

Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔30g butter
✔160g single cream

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

Assembly

Fill the Silikomart secret mould with lemon mousse and finish with the lemon biscuit. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the white velvet spray. Set aside in a cool place.

Lemon cream
✔15g lemon juice
✔18g sugar
✔18g egg
✔30g butter

In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Set aside for the mixture to cool slightly, then garnish each entremet.

Lemon tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔25g egg white
✔Lemon rind
✔Yellow dye

Mix all the ingredients together. Line the Pavoni butterfly mould. Smooth with an angled spatula to remove any excess. Bake in a hot oven at 170°C for 6 minutes (may vary depending on your oven). Once out of the oven, remove from the mould. Be careful, they harden very quickly and become brittle. Handle with care.

Place the tiles just before serving.

Orange and chocolate choux

Orange chocolate choux

– choux pastry,
– cocoa cracker
– chocolate custard,
– orange marmalade,
– orange ganache.

Materials used

– Micro-perforated baking mat

– Ancel 210 bloom gelatine

– Fluted piping tip

– filling tip

– plain tip

– Pastry bag

Ingredients

Orange mounted ganache
✔2g gelatine
✔175g 75g and 100g cream
✔50g white chocolate
✔40g orange juice

Orange jelly
✔80g orange juice
✔2g gelatine

Chocolate pastry cream
✔300g milk
✔50g caster sugar
✔2 egg yolks
✔20g cornflour
✔40g milk chocolate

✔Orange marmalade

Crackers
✔40g brown sugar
✔40g butter
✔40g flour
✔10g Cocoa powder

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

The recipe

For 4 or 5 choux

Orange mounted ganache
✔2g gelatine
✔175g cream 75g and 100g
✔50g white chocolate
✔40g orange juice

In a saucepan heat 60g of liquid cream with the pistachio praline. Pour off the heat, in three batches, over the chocolate previously melted in the microwave. Pour in the remaining cold cream and orange juice. Mix, cover with cling film and chill for at least 4 hours.

Crackers
✔40g brown sugar
✔40g butter
✔40g flour
✔10g Cocoa powder

Mix all the ingredients together, roll out between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out circles the diameter of your choux. Return to the freezer while you prepare your choux.

For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan.
Add the flour all at once and stir well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the puffs on a baking tray covered with a micro-perforated baking mat and place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.

You will have a little choux pastry left over with these proportions. I was able to make a few chouquettes with…

Chocolate pastry cream
✔300g milk
✔50g caster sugar
✔2 egg yolks
✔20g cornflour
✔40g milk chocolate

Heat the milk in a saucepan. Mix the egg yolks, sugar and cornflour in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Add the pistoles of milk chocolate, mix well until the chocolate has completely melted. Set aside in a bowl, filter on contact and chill.

Assembly
Take the crème pâtissière from the fridge. Loosen it a little, then fill the cream into a piping bag fitted with a piping tip. Fill a second piping bag with a little orange marmalade. Make a small hole in the bottom of each puff pastry and top with the cream and a little marmalade.

Using an electric mixer, whip up the pistachio ganache. Fill a piping bag fitted with a fluted tip and poach this ganache onto your choux head downwards, then use a plain tip and poach this onto your choux.

I decorated with small cubes of orange jelly and candied oranges half covered in dark chocolate.

Strawberry entremet

Strawberry Entremet

– an almond biscuit,
– a strawberry insert
– a strawberry mousse
– mirror icing.

Material used

– Raggio X6 mini silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking tray

– Pastry bag

Ingredients

Strawberry insert
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin

Strawberry mousse
✔120g strawberries
✔20g sugar
✔90g liquid cream
✔3g gelatine

Almond biscuit
✔35g almond powder
✔35g sugar
✔10g butter
✔1 egg
✔7g flour
✔1 egg white

Mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine

The recipe

For 5 desserts

Strawberry insert
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin

In a small bowl, mix the sugar and NH pectin. Cut the strawberries into small cubes. Heat the diced strawberries in a saucepan for a few minutes over a low heat. Increase the heat. Add the caster sugar/pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Leave to cool slightly and fill a piping bag with the mixture. Set aside.

Almond biscuit
✔35g almond powder
✔35g sugar
✔10g butter
✔1 egg
✔7g flour
✔1 egg white

Melt the butter. Set aside. In a bowl, mix the egg with the icing sugar. Add the almond powder, flour and then the melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer and the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper or a silicone mat. 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 a cookie cutter the same diameter as your tin and a pastry bag to remove the centre. Set aside.

Strawberry mousse
✔120g strawberries
✔20g sugar
✔90g liquid cream
✔3g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée and sugar and remove from the heat and add the drained gelatine. Leave to cool until the temperature is below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the silikomart mini Raggio mould halfway with strawberry mousse. Poach with the strawberry insert, top with the strawberry mousse then finish with the almond biscuit (I soaked the biscuit with a brush of water, sugar and rum syrup) and place in the freezer overnight.

Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream

In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and red colouring. Using a hand blender, blend the mixture until smooth and place in a cool place, filmed.

The next day, remove the strawberry mousse from the freezer.

Cover the surface with the icing cooled to 30/35°C. Leave to defrost in the fridge. I decorated with a little edible gold leaf.

Pear and pecan cake

Pecan pear cake with
– a chocolate praline pecan crisp,
– a pecan biscuit,
– a pear mousse,
– a pecan mousse,
– pear jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pecan biscuit
Pecan powder
Icing sugar
Egg
Flour
Melted butter
Egg whites

Chocolate praline crisp
Milk chocolate
Pecan praline
Crêpes dentelles

Pear mousse
Pears
Liquid cream
Gelatine

Praline and pecan mousse
Liquid cream
Liquid cream 30% fat
Gelatine
Pecan praline

Pear jelly
Gelatine
Mixed pears
Water

The recipe

Serves 4

Chocolate praline pecan crisp

Melt the milk chocolate. Add the pecan praline and the crêpes dentelles. Mix gently. Spread between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out a square the size of your 12×12 cm frame. Place in the bottom of your frame and set aside in the fridge.

Pecan biscuit
Mix all the ingredients together. Pour onto a baking tray lined with baking paper. Bake in a 170°C oven. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.

Pear mousse

Make a pear mousse by pouring the blended pears into a saucepan and heating. Add the gelatine and whipping cream, then pour half over the pecan biscuit. Place in the freezer for a few minutes.

Pecan mousse

To make a pecan mousse, pour the liquid cream and pecan praline into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the pear mousse. Place in the freezer for a few minutes.

Add the remaining pear mousse and place in the freezer again for a few minutes, followed by the remaining pecan mousse. Place in the freezer overnight.

Pear jelly
Make a jelly the same day using pears in syrup mixed with the pear cooking water. Add the gelatine and pour over the frozen cake.

Chill while defrosting. Remove the frame. Serve whole or cut into individual portions.