English – Page 2 – Les délices 31

Chocolate and peanut entremet

Chocolate peanut entremet composed of

– peanut mousse,
– peanut crisp,
– peanut praline,
– peanut powder,
– chocolate mousse quenelle,
– cocoa tuile.

Equipment used

– Silikomart quenelle mould

– Silicone bar mould (Temu)

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Peanut praline
✔150g peanuts
✔75g caster sugar

Peanut brittle
✔30g white chocolate
✔45g peanut praline
✔20g crêpes dentelles

Peanut mousse
✔80g single cream
✔70g praline
✔1.5g gelatine
✔20g single cream

Chocolate mousse
✔40g milk chocolate
✔40g milk
✔10g sugar
✔1 egg (yolk and white)
✔40g whipped single cream
✔1g gelatine

Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Unsalted peanuts

The recipe

For 4 entremets

Peanut praline
✔150g unsalted peanuts
✔75g caster sugar

Spread the unsalted peanuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a food processor and blend until you have a praline. You will have a little praline left over to use in other recipes.

Crunchy peanut
✔30g white chocolate
✔45g peanut praline
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and peanut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into rectangles the same size as your mould. Place in the freezer until ready to assemble.

Peanut mousse
✔80g single cream
✔70g praline
✔1.5g gelatine
✔20g single cream

Soften the gelatine sheet in a bowl of cold water. In a saucepan, heat the 20g of single cream with the peanut praline.

Remove from the heat and add the squeezed gelatine. Mix and set aside.

Whip the well-chilled liquid cream with an electric mixer.

Pour in the warm mixture (T < 30–35°C) and stir gently.

Assembly

Fill the silicone mould with peanut mousse. Place in the freezer for at least 4 hours.

Chocolate mousse
✔40g milk chocolate
✔40g milk
✔10g sugar
✔1 egg (yolk and white)
✔40g whipped cream
✔1g gelatine

Place the gelatine sheet (1g) in a large bowl of cold water. In a mixing bowl, combine the egg yolk with 10g caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring continuously. 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 add the gelatine, stirring well.

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

Whip the chilled cream with a mixer and add it to the custard (once it has cooled slightly to below 35°C), mixing gently with a spatula. Whisk the egg whites until stiff and fold them into the mixture.

Fill the Silikomart silicone mould with chocolate mousse and place in the freezer for at least 2 hours.

Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Mix all the ingredients together. Fill the Christmas tree mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.

Place the tiles on the plate just before serving, otherwise they will soften in the cool air.

Dressage

Place the crispy biscuit on your serving plate. Place the frozen peanut dessert on top.

Place your chocolate dessert made with the Silikomart quenelle mould on top.

I added peanut powder and a white chocolate decoration purchased from annikids.com.

Keep chilled. Just before serving, add the cocoa tuile.

Pecan log

Pecan log composed of

– pecan mousse,
– pecan biscuit,
– whipped cream,
– pecan praline,
– crispy pecan praline,
– brown velvet spray,
– a scoop of Faur vanilla pecan sorbet,
– sweet cocoa dough,
– a cocoa tuile.

Equipment used

– Tree trunk mold

– Silikomart quenelle mold

– Pine tree lace mat

– Ancel 210 Bloom gelatin (gold quality)

(links paid for by Amazon)

Ingredients

Pecan praline crunch
✔30g white chocolate
✔20g pecan praline
✔20g crêpes dentelles

Pecan praline
✔150g pecans
✔75g powdered sugar

Pecan biscuit
✔30g pecan powder
✔7g flour
✔20g powdered sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white

Whipped cream
✔1g gelatin
✔20g cream
✔80g cream
✔10g sugar
✔Vanilla powder

Pecan mousse
✔70g pecan praline
✔50g heavy cream
✔2.5g gelatin
✔90g heavy cream
✔1 egg yolk
✔10g sugar
✔10g white chocolate

Pecan/vanilla ice cream Faur

Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

The recipe

For 3 entremets

Pecan praline
✔150g pecans
✔75g powdered sugar

Spread the pecans on a baking sheet and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make caramel. Pour onto a sheet of parchment paper and let cool. Place the pecans and chopped caramel in a blender and blend until you have a praline mixture. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the nuts rises to the surface.

Crunchy pecan praline
✔30g white chocolate
✔20g pecan 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 using a cookie cutter with a diameter smaller than your mold. Place in the freezer until ready to assemble.

Pecan biscuits
✔30g pecan powder
✔7g flour
✔20g powdered sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white

In a bowl, mix the whole egg with the powdered sugar. Add the pecan 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 spatula.

Pour the cookie dough onto a baking sheet lined with parchment paper. Bake the cookies for about ten minutes at 180°C. The cookies should come out golden brown.

Allow your biscuit to cool completely.

Cut it out using a cookie cutter with the same diameter as your tree trunk silicone mold.

Whipped cream
✔1g gelatin
✔20g cream
✔80g cream
✔10g powdered sugar
✔Vanilla powder

Place the gelatin sheet in a bowl of cold water. Pour 20g of liquid cream into a saucepan with the vanilla powder and powdered sugar. Heat. Remove from the heat as soon as it starts to boil. Remove from the heat and add the drained gelatin. Add the 80g of cold liquid cream. Mix. Pour into a bowl, cover with plastic wrap and refrigerate for at least 4 hours.

Take your bowl out of the refrigerator and whip the well-chilled cream with an electric mixer.
Fill a piping bag fitted with a plain nozzle with the whipped cream. Pipe the whipped cream onto each biscuit. Place in the freezer for a few minutes.

Fill a piping bag with pecan praline. Pipe it onto the whipped cream and place immediately in the freezer until ready to assemble.

Pecan mousse
✔70g pecan praline
✔50g liquid cream
✔2.5g gelatin
✔90g liquid cream
✔1 egg yolk
✔10g sugar
✔10g white chocolate

Soften the gelatin sheets in a bowl of cold water. Heat the 50g of heavy cream in a saucepan. In a mixing bowl, combine the egg yolk with the powdered sugar. Pour the hot cream over the mixture and return everything to the saucepan. Heat to no more than 82-83°C.

Remove from heat, add the drained and softened gelatin with the pecan praline. Mix. Set aside.

Beat the 90g of very cold liquid cream with an electric mixer. Gently add the cooled mixture from above.

Proceed with assembly.

Assembly

Fill the tree stump mold with pecan mousse.

Add the pecan cookie/whipped cream/pecan praline filling.

Top with pecan mousse.

Finish with the crunchy chocolate pecan praline. Place in the freezer overnight..

The next day, remove your desserts from the molds and immediately apply the brown velvet spray, taking care to cover the top.

Cocoa tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Mix all the ingredients together. Fill the pine tree cookie cutter mold. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and immediately turn out of the mold. Be careful, they harden very quickly and become brittle. Handle with care.

Wait until they are completely hard before assembling them in pairs.

Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g powdered sugar
✔10g cocoa powder
✔35g butter

Mix all the ingredients together in a bowl, spread on a baking sheet, and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Set aside until you are ready to assemble your dessert.

Dressage

Place your pecan log on your serving plate. Spread a little sweet cocoa paste on top.

Add your pine tree tuile. I sprinkled a little icing sugar on top and added a small edible gold leaf.

Just before serving, place the pecan/vanilla ice cream quenelle (I used Faur brand) molded using the Silikomart quenelle mold and your cocoa tuiles.

Pistachio christmas tree

Pistachio christmas tree composed of:

– pistachio crisp,
– pistachio kadaif insert,
– pistachio mousse,
– green velvet spray,
– pistachio ice cream quenelle,
– caramelised pistachios,
– pistachio powder.

Equipment used

– Silikomart Sapin Soffice Incanto mould

– Ancel 210 Bloom gelatine (gold quality)

– Green velvet spray

– Silikomart silicone baba mould

Ingredients

Pistachio praline
✔75g caster sugar
✔150g unsalted pistachios

Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔10g crêpes dentelles

Pistachio kadaif filling
✔35g kadaif
✔80g pistachio praline

Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔30g pistachio praline
✔1.5g gelatine

✔Green velvet spray

✔Pistachio powder
✔Caramelised unsalted pistachios

The recipe

For 3 Christmas trees

Pistachio praline
✔75g caster sugar
✔150g unsalted pistachios

Spread the unsalted pistachios 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 baking paper and leave to cool. Place the pistachios and the caramel, cut into pieces, in a blender and blend until you obtain a praline. Store in a sealed container. You will have some praline left over to use in other recipes.

Pistachio kadaif filling
✔35g kadaif
✔80g pistachio praline

Sauté the kadaif noodles for a few minutes over low heat. Remove from the heat and add the pistachio praline. Mix well.

Fill the Silikomart baba mould 3/4 full with this mixture.

Place in the freezer.

Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔10g crêpes dentelles

In a bowl, mix together the pistachio praline and melted white chocolate.

Add the crumbled crêpes dentelles. Mix. Roll out between two sheets of baking paper and place in the freezer for a few minutes. Cut out using a cookie cutter to match the size of your mould. Set aside in the freezer until ready to assemble.

Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔30g pistachio praline
✔1.5g gelatine

Place the gelatine leaves in a bowl of cold water.

Melt the white chocolate in the microwave or in a bain-marie. In a saucepan, heat the 30 g of single cream with the pistachio praline. Remove from the heat, add the squeezed gelatine and melted white chocolate. Mix and set aside.

Whip the well-chilled liquid cream with an electric mixer. Pour in the previous mixture when its temperature is below 35°C and stir gently.

Proceed with assembly.

Assembly

Fill halfway up, spreading the pistachio mousse up the sides of the Silikomart Sapin Soffice Incanto mould.Sapin Soffice Incanto

Add the pistachio kadaif filling.

Top with the remaining pistachio mousse.

Finish with the pistachio crunch.

Place in the freezer overnight.

The next day, remove your desserts from the moulds and immediately apply the green velvet spray.

Place in a cool place until you are ready to plate up.

I made caramelised pistachios.

Make a dry caramel. Add the unsalted pistachios. Stirring constantly, coat the pistachios with caramel. The pistachios will then turn white, coated with sugar. Continue cooking.

Pour onto a silicone mat or baking paper, spacing them out to prevent them from sticking together. Leave to cool completely.

Plating

Place your dessert on your serving plate. Sprinkle with a little unsalted pistachio powder. Add caramelised pistachios and your pistachio ice cream quenelle (Faur artisan ice cream) made in the Silikomart quenelle mould.

Reindeer entremet

Reindeer entremet composed of

– chestnut mousse,
– pear compote,
– brown velvet spray,
– homemade caramel,
– pear sorbet quenelle,
– decorative tuile.

Equipment used

– Silikomart mini Raggio X6 mould

– Brown velvet spray

– Snowflake tile mould

– Deer antler tile mould

(links remunerated by Amazon)

Ingredients

Hazelnut crunch
✔30g white chocolate
✔40g hazelnut praline
✔30g crêpes dentelles

+Diced ripe pear

Brown mousse
✔150g chestnut cream
✔150g single cream (50+100)
✔3g gelatine

Homemade caramel
✔ 60g caster sugar
✔ 75g heated single cream
✔ 18g semi-salted butter

+ Brown velvet spray

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

The recipe

For 5 entremets

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts 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 baking paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much skin as possible, and the caramel, cut into pieces, into a blender and blend until you obtain a praline. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.

Crunchy hazelnuts
✔30g white chocolate
✔40g hazelnut praline
✔30g 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 using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Chestnut mousse
✔150g chestnut cream
✔150g single cream (50+100)
✔3g gelatine

Soften the gelatine leaves in a bowl of cold water. In a saucepan, heat 50g of single cream with the chestnut cream. Remove from the heat and add the squeezed and softened gelatine. Mix together. Set aside. Using an electric mixer, whip the remaining 100g of single cream until stiff. Gently fold in the cooled mixture.

Assembly

Cut a ripe pear into small cubes.

Fill the mini raggio mould halfway with brown mousse.

Add the diced pear.

Top with the remaining brown mousse and finish with the crunchy hazelnut biscuit. Place in the freezer overnight.

The next day, remove the frozen desserts from their moulds and immediately apply the brown velvet spray. Place in a cool place for at least 3 to 4 hours to allow them to thaw before serving.

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Mix all the ingredients together. Fill the snowflake tuile mould and the deer antler mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the moulds as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.

Place the tuiles on a plate just before serving, otherwise they will soften in the cool air.

Homemade caramel
✔ 60g caster sugar
✔ 75g heated single cream
✔ 18g semi-salted butter

Melt the sugar in a saucepan. When it turns a nice amber colour, remove from the heat and add the heated single cream. Mix well and return to the heat to melt all the caramel. Remove from the heat and finally add the butter. Leave to cool completely, then fill a piping bag with the mixture.

On the serving plate, pipe small drops of caramel and use a wooden skewer or toothpick to separate each drop of caramel in half to imitate hoof prints.

Just before serving, I added a scoop of pear sorbet (Faur artisanal ice cream from Ariège).

Apple entremet

Apple entremet composed of
– speculoos mousse,
– diced apples,
– speculoos crisp,
– yellow and green velvet spray.
– caramel ice cream quenelle.

Equipment used

– Pavoni apple mould

– Silikomart quenelle mould

– Ancel 210 bloom gelatine

– Baking paper

(links remunerated by Amazon)

Ingredients

Speculoos crunch
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Speculoos mousse
✔50g single cream
✔45g speculoos paste
✔120g single cream

Apple filling
✔One apple
✔10g caster sugar
✔2 tablespoons water
✔Vanilla powder

Chocolate stem
✔20g milk chocolate

Yellow velvet spray
Green velvet spray

A few speculoos biscuits for decoration

For 6 desserts / 3 people

Speculoos crunch
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Mix the white chocolate, previously melted in the microwave, with the speculoos paste.

Add the crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller than the mould. Set aside in the freezer until ready to assemble.

Apple filling
✔One apple
✔10g caster sugar
✔2 tablespoons water
✔Vanilla powder

Cut an apple into small cubes.

Pour into a saucepan with the caster sugar, water and vanilla powder. Cook for a few minutes over a low heat before setting aside to assemble the dessert.

Speculoos mousse
✔50g single cream
✔45g speculoos paste
✔120g single cream

Place the gelatine sheet in a bowl of cold water.

In a saucepan, heat the 50g of cream with the speculoos paste. Mix well to obtain a smooth mixture. Remove from the heat and add the well-drained gelatine. Mix. Set aside.

Pour the 120g of very cold liquid cream into a mixing bowl and whip with an electric mixer. Add the previous mixture once it has cooled slightly (to around 30-35°C). Mix gently with a spatula.

Proceed with assembly.

Assembly

Fill the Pavoni apple mould halfway with speculoos mousse, making sure to fill the edges well. Add the apple compote.

Top with a little speculoos mousse and finish with the crunchy topping. Place in the freezer for at least 6 hours or overnight.

The next day, remove the desserts from the moulds and place them face down to quickly apply the yellow and green velvet sprays. Carefully turn the desserts over using a spatula.

Chocolate tails
✔20g milk chocolate

Melt a little milk chocolate. Fill a piping bag with it. Pipe the seeds onto the desserts.

On a piece of baking paper, pipe the remaining chocolate to form the tails of the apples and sprinkle a little cocoa powder on top again. Leave to set in the fridge. Insert the tail into the dessert when it has thawed a little. Keep cool until ready to serve.

Just before serving, arrange your plates. Place two desserts on each plate. Sprinkle with a little crumbled speculoos biscuit. Finish with a caramel ice cream quenelle (Faur artisan ice cream) made using the Silikomart quenelle mould.

Clementine entremet

Clementine entremet composed of

– a madeleine biscuit,
– clementine mousse,
– orange velvet sprays,
– clementine jelly,
– Faur mandarin sorbet.

Equipment used

– Silikomart Bollicine mould

– Orange velvet spray

– Silikomart quenelle mould

– Pavoni mandarin mould

(links remunerated by Amazon)

Ingredients

Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔Juice and zest of 1 clementine
✔1 pinch of salt

Clementine mousse
✔3g gelatine
✔70g clementine juice
✔40g egg
✔30g sugar
✔40g butter
✔100g single cream

Clementine jelly
✔75g juice
✔2g gelatine
✔10g sugar

Assembly
Orange velvet spray

The recipe

For 4 entremets

Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔Juice and zest of 1 clementine
✔1 pinch of salt

In a mixing bowl, cream the softened butter with the caster sugar. Add the egg. Mix.

Sift the flour, salt and baking powder together. Finally, add the zest of a washed clementine and the juice. Pour onto a baking tray lined with baking paper.

Bake at 170°C until lightly browned.

Leave to cool completely, then cut out circles to fit your mould using a circular cookie cutter.

Set aside until ready to assemble.

Clementine mousse
✔3g gelatine
✔70g clementine juice
✔40g egg
✔30g sugar
✔40g butter
✔100g single cream

In a saucepan, heat the clementine juice with the caster sugar and egg until the cream thickens. Remove from the heat, add the gelatine (which has been softened in a bowl of cold water and squeezed dry) and the butter cut into pieces. Set aside.

Whip the well-chilled liquid cream with an electric mixer.

Gently fold the clementine cream into the previous mixture.

Proceed with assembly.

Assembly

Fill the Silikomart mould with clementine mousse. Finish with the madeleine biscuit. Place in the freezer overnight or for at least 6 hours.

Clementine jelly
✔75g juice
✔2g gelatine
✔10g sugar

Heat the clementine juice in a small saucepan with a little sugar (10g) if necessary, only if you find the juice is not sweet enough. Remove from the heat and add the squeezed gelatine. Leave to cool slightly, then pour into your Pavoni silicone mould.

Leave to set in a cool place before placing in the freezer.

The next day, remove the desserts from their moulds and immediately apply the orange velvet spray.

Place in a cool place to defrost. Allow at least 2 to 3 hours.

Place your dessert on your serving plate. Add the slices of clementine jelly.

Then, at the last moment, place a quenelle of Faur mandarin sorbet (artisan ice cream from Ariège) on top, using the Silikomart quenelle mould.

Chestnut and pear log cake

Chestnut and pear log cake composed of

– chestnut mousse,
– pear compote filling,
– hazelnut biscuit,
– praline crunch,
– mirror glaze,
– a scoop of Faur chestnut sorbet,
– a cocoa tuile.

Equipment used

– Silikomart Buchette 140 mould

– Silikomart quenelle mould

– Silikomart finger mould

– Lace mat

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Crunchy hazelnut praline
✔30g white chocolate
✔40g hazelnut praline
✔30g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pear compote
✔1 ripe pear
✔vanilla powder
✔10g caster sugar
✔1g NH pectin

Hazelnut biscuit
✔30g hazelnut powder
✔7g flour
✔20g caster sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white

Syrup for soaking

Chestnut mousse
✔150g chestnut cream
✔150g single cream (50+100)
✔3g gelatine

Mirror glaze
✔70g water
✔110g caster sugar
✔20g glucose syrup
✔70g single cream
✔50g milk chocolate
✔50g white chocolate
✔8g gelatine
✔30g hazelnut praline

Faur chestnut ice cream

Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

The recipe

For 4 entremets

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts 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 baking paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much skin as possible, and the caramel, cut into pieces, in a blender and blend until you obtain praline. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.

Crunchy hazelnut praline
✔30g white chocolate
✔40g hazelnut praline
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and praliné. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Pear compote
✔1 ripe pear
✔vanilla powder
✔10g caster sugar
✔1g NH pectin

In a small bowl, mix the caster sugar and NH pectin.

Peel and finely dice a pear.

In a saucepan, heat 3/4 of the diced pears with a little vanilla powder for a few minutes.

Increase the heat and, as soon as it starts to boil, pour the sugar/pectin mixture over the diced pears. Cook for 2 minutes, stirring constantly. Allow to cool slightly, add the remaining quarter of the diced pears, mix, then pour into the cavities of the Silikomart finger mould, leaving a little space for the biscuit. Place in the fridge for 1 hour, then in the freezer for at least 3 to 4 hours.

Hazelnut biscuit
✔30g hazelnut powder
✔7g flour
✔20g caster sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white

In a bowl, mix the whole egg with the caster 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 spatula. Pour the biscuit mixture onto a baking tray lined with baking paper. I used a silicone mould here. Bake the biscuit for about ten minutes at 180°C. The biscuit should come out golden brown.

Allow your biscuit to cool, then cut it to the dimensions of your Silikomart finger mould.

Make a small syrup for your biscuit by bringing 10g of water and 10g of caster sugar to the boil in a small saucepan. Remove from the heat and add 3 to 4 capfuls of rum for flavour (optional).

Using a brush, soak both sides of your biscuit before placing it on top of your pear compote.

Return to the freezer.

Brown mousse
✔150g chestnut cream
✔150g single cream (50+100)
✔3g gelatine

Soften the gelatine sheet in a bowl of cold water.

Heat 50g of single cream in a saucepan with the chestnut cream. Remove from the heat and add the softened and squeezed gelatine.

Whip the remaining single cream (100g), which should be very cold, with an electric mixer. Gently fold it into the previous mixture when it has cooled to below 30°C.

Proceed with the assembly.

Assembly

Fill your Silikomart Buchette 140 mould with chestnut mousse, making sure to cover all the edges.

Take out your frozen inserts and cut them in half.

Add the filling made from pear compote and hazelnut biscuit soaked in syrup.

Fill with chestnut mousse.

Finish with the praline crunch.

Place in the freezer overnight.

The next day, remove your desserts from the moulds, place them on a rack and immediately apply the mirror glaze.

Mirror glaze
✔70g water
✔110g caster sugar
✔20g glucose syrup
✔70g single cream
✔50g milk chocolate
✔50g white chocolate
✔8g gelatine
✔30g hazelnut praline

Place the gelatine sheets in a large bowl of cold water.

In a fairly tall container, add 50g white chocolate and 50g milk chocolate and melt in the microwave.

In a saucepan, heat 110g caster sugar, 70g water and 20g glucose syrup until it comes to a rolling boil.

Remove from the heat and add the gelatine. Mix well.

Then pour this mixture over the melted chocolate. Stir well. Finally, add 70g of single cream (30% fat) and the hazelnut praline. Use a hand blender to achieve a smooth mixture. Be careful to tilt your bowl when you immerse your blender to incorporate as little air as possible. Also run your blender at low speed to limit the formation of bubbles.

Cocoa tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Mix all the ingredients together. Fill the silicone lace mould. Smooth with an offset spatula to remove any excess.

Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.

Dressage

Place your pear and chestnut log on your serving plate.

Just before serving, add the chestnut ice cream quenelle with candied chestnut pieces (I use the Faur brand) moulded using the Silikomart quenelle mould and your cocoa tuiles.

Lemon entremet

Lemon dessert composed of

– lemon mousse,
– white velvet spray,
– honey and lemon madeleine biscuit,
– lemon custard,
– tuile biscuit.

Equipment used

– Honeycomb silicone mould (Temu)

– Tile silicone mould

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Lemon mousse
✔1 egg
✔30g sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream

Honey and lemon madeleine biscuits
✔50g flour
✔25g honey
✔1 teaspoon baking powder
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch of salt

Lemon custard
✔100g milk
✔15g sugar
✔1 egg yolk
✔Lemon zest

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

The recipe

For 4 entremets

Lemon mousse
✔1 egg
✔30g sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream

In a saucepan, heat the lemon juice with the caster sugar and egg until the mixture thickens. Remove from the heat, add the gelatine (which has been softened in a bowl of cold water and squeezed dry) and the butter (cut into pieces). Set aside.

Whip the well-chilled liquid cream with an electric mixer.

Gently fold the lemon cream into the previous mixture.

Pour the lemon mousse into your mould.

Place in the freezer overnight.

Honey and lemon madeleine biscuits
✔50g flour
✔25g honey
✔1 teaspoon baking powder
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch of salt

In a mixing bowl, cream the butter and honey together. Add the egg. Mix.

Sift the flour, salt and baking powder together. Finally, add the zest of one washed lemon. Pour onto a baking tray lined with baking paper.

Bake at 170°C until lightly browned.

Leave to cool completely, then cut out a circle to fit your mould.

Lemon custard
✔100g milk
✔15g sugar
✔1 egg yolk
✔lemon zest

Wash an untreated lemon, preferably.

Remove pieces of peel using a vegetable peeler.

Pour the milk into a saucepan and heat.

Turn off the heat, add the lemon peel pieces and leave to infuse, covered, for 30 minutes.

Pour the egg yolk and caster sugar into a mixing bowl. Mix together. Pour the hot milk over the mixture, after removing the lemon peel, and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C (use a kitchen thermometer to check the temperature). Set aside to cool.

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

Mix all the ingredients together. Fill the lace mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Place the tuiles on the plate just before serving.

The next day, remove the desserts from the moulds and immediately apply the white velvet spray.

Dressage

Place a lemon madeleine biscuit at the bottom of your serving plate.

Place your dessert on top of your biscuit. I decorated it with a chocolate bee. I poured lemon custard all around it.

I placed my tuile on the edge of my plate.

Pear praline entremet

Pear praline entremet composed of

– pear mousse,
– hazelnut praline,
– praline crunch,
– brown velvet spray,
– pear jelly,
– pear sorbet quenelle,
– sweet cocoa dough.

Equipment used

– Silikomart Essential X6 mould

– Silikomart quenelle mould

– Pear lace mat

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Crunchy praline
✔15g white chocolate
✔20g praline
✔20g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream

Pear jelly
✔2g gelatine
✔80g blended pears

Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter

Faur pear sorbet

Brown velvet spray

The recipe

For 4 entremets

Hazelnut praline
150g hazelnuts
75g caster sugar

Spread the hazelnuts 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 baking paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much skin as possible, and the caramel, cut into pieces, in a blender and blend until you obtain praline. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.

Crunchy praline
15g white chocolate
20g praline
20g crêpes dentelles

Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream

Soften the gelatine sheet in a bowl of cold water.

Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over low heat to allow some of the water to evaporate. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.

Whip the well-chilled liquid cream with a minimum fat content of 30% using an electric mixer. Add the warmed pear purée. (T<approx. 30°C so that the whipped cream does not collapse).

Pear jelly
✔2g gelatine
✔80g blended pears

Heat 80g of blended ripe pears in a saucepan. Remove from the heat and add 2g of gelatine, which has been squeezed dry and softened in a bowl of cold water.

Fill the mould cavities and place in the fridge until the jelly sets, then transfer to the freezer.

Assembly

Fill your Silikomart Essentiale mould with pear mousse, making sure to cover all the edges.

Poach the hazelnut praline.

Top up with pear mousse.

Finish with the praline crunch.

Place in the freezer overnight.

The next day, remove your desserts from the moulds and immediately apply the brown velvet spray.

Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter

Mix all the ingredients together in a bowl, spread out on a baking tray and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Set aside until you are ready to assemble your dessert.

Dressage

Place your pear praline dessert on your serving plate. Sprinkle with the sweet cocoa paste. Add your pear jelly. I added a few chocolate leaves that I found on the annikids.com website.

Just before serving, add the pear sorbet quenelle (I used the Faur brand) moulded using the Silikomart quenelle mould.

Popcorn entremet

Popcorn dessert consisting of

– a vanilla popcorn biscuit,
– caramel,
– popcorn mousse,
– white velvet spray,
– a scoop of caramel ice cream,
– caramelised popcorn.

Equipment used

– Silikomart mini Raggiio X6 mould

– Ancel 210 Bloom gelatine (gold quality)

– Silikomart quenelle mould

– Naturae corn cob mould

– White velvet sprays

Ingredients

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

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g single cream (30% fat)

Popcorn mousse
✔200g cream
✔30g popcorn

+
✔150g cream
✔2 egg yolks
✔30g sugar
✔3g gelatine
✔120g single cream

White velvet spray

The recipe

For 5 desserts

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

Make popcorn. Pour a little oil and the corn kernels (45g) into a saucepan. Place a lid on the saucepan and heat.

Finely blend 15g of popcorn and set aside the rest to make the popcorn mousse.

In a bowl, mix together the dry ingredients: flour, caster sugar, popcorn powder and a little vanilla powder.

Add 1 egg, the single cream and melted butter. Mix together. Beat the egg whites with an electric mixer. Take a small amount of the egg whites and mix into the dry ingredients to loosen the mixture. Add the rest of the egg whites, stirring gently with a spatula.

Pour the batter onto a baking tray lined with baking paper.
Smooth with an offset spatula to ensure an even thickness.

Bake in an oven at 170°C for about 12 to 15 minutes.

Leave to cool, then cut out your biscuit using a circular cookie cutter slightly smaller than your mould. Using a piping nozzle, pierce the centre of each biscuit. Cut the remaining biscuit into corn cob shapes for the mould.

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g single cream (30% fat)

Heat the sugar in a saucepan. When it begins to brown, gradually add the butter. Stir. Finally, add the hot cream. Cook over a low heat for about 6 minutes until the caramel thickens. Cover with cling film and place in the fridge to cool. When it has cooled, use it to cover the vanilla biscuits.

Then fill a piping bag with the remaining caramel to decorate your plate.

Popcorn mousse
✔200g cream
✔30g popcorn

+
✔150g cream
✔2 egg yolks
✔30g sugar
✔3g gelatine
✔120g single cream

Infuse the popcorn (approx. 30g) in 200g of single cream, which has been heated for at least 30 minutes.

Place the gelatine sheets in a bowl of cold water. In a mixing bowl, add two egg yolks and caster sugar and mix. Reheat the infused cream, strain it (press the popcorn as hard as possible to extract as much cream as possible. I managed to recover 150g of cream) and pour it gradually into the mixing bowl.

Mix and return everything to the saucepan. Cook, stirring constantly, without exceeding 82 to 83°C. Remove from the heat, add the drained gelatine, mix and set aside to allow the mixture to cool slightly. Meanwhile, whip the 120g of very cold liquid cream with an electric mixer. Add the previous mixture (when the temperature is below 35°C) and stir gently with a spatula.

Assembly

Fill the Silikomart Mini Raggio mould with popcorn mousse, pushing it up the sides with a spoon and leaving room for the vanilla biscuit.

Place the caramel-covered vanilla biscuit with the caramel side facing inwards.

Place in the freezer overnight.

Fill the corn cob mould with the remaining popcorn mousse. Place the caramel-covered vanilla biscuit on top and also place in the freezer.

The next day, remove the desserts from their moulds and immediately apply the white velvet spray. Keep in a cool place until ready to serve.

Make caramelised popcorn to decorate your dessert.

Drizzle caramel over your serving plate. Place your two desserts on your plate. Finish with a few caramelised popcorns and add the caramel ice cream scoop just before serving.