Mango panna cotta

Mango panna cotta

– panna cotta,
– diced mango,
– puréed mango,
– a tuile.

Equipment used

– Silikomart Secret mould

– Tile mould

(affiliate links via Amazon)

Ingredients

Panna cotta
✔250g single cream
✔25g caster sugar
✔3g gelatine

Lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Diced mango

Pureed mango

The recipe

Forr 3 panna cotta

Panna cotta
✔250g single cream
✔25g caster sugar
✔3g gelatine

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

Pour the single cream (30% fat) and the caster sugar into a saucepan.

Heat the cream, stirring occasionally.

Turn off the heat. Add the well-squeezed, fully softened gelatine. Stir.

Pour into your Silikomart Secret mould.

Chill until the gelatine has set, then place in the freezer overnight or for at least 6 hours so that it can be turned out properly.

The next day, turn the panna cotta out of the moulds and place them on your serving plate.

Dice the mango (set aside) and use it to line the base of your baking tin.

Lace tuile
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Mix all the ingredients together. Fill the tuile mould. Smooth with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 7–8 minutes (this may vary depending on your oven). Remove from the mould immediately after taking them out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.

Chill until ready to serve.

Pour the mango coulis around the edge of your panna cotta and place the tuile on top. Finish with the remaining diced mango.

I placed a small piece of edible gold leaf on top.

Strawberry bar

Strawberry bar composed of

– strawberry mousse,
– a scoop of strawberry sorbet,
– a tuile,
– strawberry compote,

Equipment used

– Silikomart quenelle mould

– Silikomart Miel stencil

– Silicone bar mould (Temu)

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

Strawberry mousse
✔90g blended and strained strawberries
✔10g sugar
✔50g single cream
✔1.5g gelatine

Strawberry sorbet

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring

For 4 bar

The recipe

Strawberry mousse
✔90g blended and strained strawberries
✔10g sugar
✔50g single cream
✔1.5g gelatine

Soak the gelatine in very cold water.

Heat the strawberry purée (blended strawberries) and sugar, then remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a separate bowl, whip the remaining single cream with an electric mixer, then fold it into the cooled mixture (which should be below 35°C).

Assembly

Fill the silicone mould with strawberry mousse. Chill for at least 4 hours until the jelly has set, then place in the freezer.

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

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

In a saucepan, heat the 60g of blended strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring

Mix all the ingredients together. Fill the lace-patterned tuile mould. Smooth the surface with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (this may vary depending on your oven). Remove from the mould immediately after taking out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Dressage

Using the Silikomart Honey stencil, spoon the compote onto each serving plate. Turn out the strawberry bars and place them quickly onto the plates. Chill until ready to serve.

Just before serving, place the tuile and a scoop of strawberry sorbet on top.

Pistachio and strawberry clover

Pistachio and strawberry clover composed of:

– strawberry mousse,
– strawberry compote,
– pistachio crisp,
– green velvet spray,
– pistachio powder.

Equipment used

– Silicone clover mould (Temu)

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Pistachio praline
✔150g pistachios
✔75g caster sugar

Pistachio crisp
✔30g white chocolate
✔45g pistachio praline
✔20g crêpes dentelles

Strawberry mousse
✔185g strawberries
✔130g single cream
✔30g caster sugar
✔3g gelatine

Strawberry compote
✔65g + 25g diced strawberries
✔10g caster sugar
✔1g NH pectin

Pistachio powder

Green velvet spray

The recipe

For 3 desserts

Pistachio praline
✔150g pistachios
✔75g caster sugar

Spread the 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.

Pistachio crisp
✔30g white chocolate
✔45g pistachio praline
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and pistachio 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.

Strawberry compote
✔65g + 25g diced strawberries
✔10g caster sugar
✔1g NH pectin

Cut the strawberries into small cubes. In a small bowl, mix the pectin and caster sugar. Pour the strawberries into a saucepan and heat over a low heat for a few minutes. Then increase the heat, pour in the sugar and pectin mixture and continue cooking for two minutes, stirring constantly. Turn off the heat, add the remaining diced strawberries and set aside until ready to assemble.

Strawberry mousse
✔185g strawberries
✔130g single cream
✔30g caster sugar
✔3g gelatine

Soften the gelatine sheet in a bowl of cold water.

Blend the strawberries (and strain to remove the seeds: optional). Pour the strawberries into a saucepan with the caster sugar and heat. Remove from the heat, add the squeezed and softened gelatine. Mix and set aside. Pour the well-chilled liquid cream into a bowl and whip with an electric mixer with the sugar.

Assembly

Fill your clover mould with strawberry mousse, making sure to cover all the edges halfway up.

Add the strawberry compote.

Top with the remaining strawberry 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 on your serving plate. Sprinkle pistachio powder around the edges.

I added a ladybird and a chocolate flower that I found on the annikids.com website.

Caramel apple tart

Caramel apple tart made with

– crispy speculoos biscuits
– caramelised apples
– homemade caramel
– dollop of whipped cream

Equipment used

– Pavoni Slake mould

– Silikomart quenelle mould

– Silikomart flower stencil mould

– Baking paper

– Rolling pin

(Paid Amazon links)

Ingredients

Caramel apples
2 Golden Delicious apples
40g caster sugar
50g butter
100g caster sugar
50g single cream
1 sheet of gelatine (2g)

Whipped cream

Crunchy speculoos
40g white chocolate
55g speculoos paste
30g crêpes dentelles

For the homemade caramel
40g caster sugar
50g heated single cream
13g semi-salted butter

The recipe

Caramel apples
2 Golden Delicious apples
40g caster sugar
50g butter
100g caster sugar
50g single cream
1 sheet of gelatine (2g)

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

In a saucepan, sauté the diced apples with the butter and sugar. In another saucepan, make a caramel with the 100g caster sugar. Add the hot cream, then remove from the heat and add the gelatine.

Mix the caramel with the diced apples.

Place in the Pavoni Slake mould and then in the freezer.

Vanilla whipped cream

Make whipped cream with very cold liquid cream with a minimum fat content of 30%, a little caster sugar and vanilla powder. Fill the Silikomart quenelle mould and place in the freezer for at least 3 hours.

Crunchy speculoos
40g white chocolate
55g speculoos paste
30g crêpes dentelles

Mix the white chocolate, 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 the cookie cutter provided with your Pavoni Slake mould. Keep in the freezer until ready to assemble.

For homemade caramel
40g caster sugar
50g heated single cream
13g 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.

Presentation

Spread the caramel onto your serving plate using a spatula and the Silikomart stencil. Carefully remove the stencil.

Place the speculoos crisp on a plate. Remove the apple cubes from the mould and place them on top of the crisp.

Remove the whipped cream quenelle from the mould and place it on the plate.

Chill until ready to serve.

Caramel pear entremet

Caramel pear entremet composed of

– caramel mousse,
– pear compote,
– hazelnut crisp,
– brown velvet spray,
– tuile,
– pear sorbet quenelle,
– pear jelly.

Equipment used

– Silicone mould

– Lace feather mould

– Silikomart quenelle mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Hazelnut crunch
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Caramel mousse
✔10g water
✔65g milk
✔30g sugar
✔80g cream
✔2g gelatine
✔1 egg yolk
✔10g sugar
✔4g cornflour

Pear compote
✔Diced pear
✔NH pectin
✔Vanilla powder
✔Caster sugar

Lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Brown velvet spray

The recipe

Crunchy hazelnut
✔20g white chocolate
✔35g hazelnut praline
✔20g 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 out using a cookie cutter slightly smaller than the mould. Set aside in the freezer until ready to assemble.

Pear compote
✔Diced pear
✔NH pectin
✔Vanilla powder
✔Caster sugar

Heat the diced pears with the vanilla in a saucepan. Mix the caster sugar and NH pectin in a small bowl. As soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.

Caramel mousse
✔10g water
✔65g milk
✔30g sugar
✔80g cream
✔2g gelatine
✔1 egg yolk
✔10g sugar
✔4g cornflour

Soften the gelatine sheet in a bowl of cold water. Heat the 65g milk in a small saucepan. When it starts to simmer, set aside. Pour the water and 30g caster sugar into another saucepan and bring to the boil until you obtain a brown caramel. Remove from the heat and pour the hot milk over the caramel, whisking continuously.

In a bowl, beat the egg yolk with 10g of sugar until pale. Add a little of the caramel milk from the saucepan and 4g of cornflour. Mix together. Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until it thickens. Remove from the heat.

Pour this cream into a bowl, add the drained gelatine, mix and leave to cool slightly.

Whip the well-chilled liquid cream with an electric mixer. Gently fold into the previous mixture. Set aside.

Proceed with assembly.

Assembly

Pour the caramel mousse into the moulds, making sure to fill them halfway up the sides.

Add the pear compote.

Top with the caramel mousse.

Finish with the crunchy hazelnut biscuit.

Place in the freezer overnight.

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

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Soften the gelatine in a large bowl of cold water.

In a saucepan, heat the blended pear with the caster sugar and a little lemon juice. You can add a tablespoon of water if necessary. As soon as it starts to boil, remove from the heat and add the drained and softened gelatine.

Fill 3 cavities of the Silikomart quenelle silicone mould, place in the fridge until the jelly sets, then in the freezer. Fill a piping bag with the remaining jelly and pipe into the hollow of your dessert.

Lace tuile
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Mix all the ingredients together. Fill the tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 7-8 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. Set aside until ready to assemble.

Place your desserts on your serving plate. Fill the hollow of the dessert with pear jelly.

Place your tuiles on your plate just before serving your dessert.

Remove your pear jelly and pear sorbet quenelles from their moulds. I added chocolate leaves.

Pear and mascarpone entremet

Pear and mascarpone entremet made with

– homemade spoon biscuits,
– pears in syrup,
– mascarpone cream,
– pear jelly.

Equipment used

– Pastry ring

– Rhodoid film

– Plain nozzle

– Ancel 210 bloom gelatine

(paid Amazon links)

Ingredients

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

Pear jelly
✔140g pears in syrup
✔3g gelatine

Cooking
180°C – 8 to 10 minutes

Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔5g milk
✔1 sheet of 2g gelatine
✔1 capful of pear liqueur

Assembly
✔Pears in syrup
✔Pear liqueur

The recipe

Serves 5 to 6 people

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar

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

Fill a piping bag fitted with a plain nozzle. Pipe the biscuits onto a sheet of baking paper in two circles.

Sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.

Allow the biscuit to cool and cut it into two circles; one the same size as your circle and the other slightly smaller.

Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔8g milk
✔1 sheet of 2g gelatine
✔1 capful pear liqueur

Place the gelatine leaf in a large bowl of cold water for about ten minutes. Pour the milk into a small bowl and heat it in the microwave. Add the softened and squeezed gelatine. Mix and set aside.

Separate the egg whites from the yolks into two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar (40g). Add the milk and gelatine mixture and the capful of pear liqueur. Mix and set aside.

In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining 40g of sugar.

Gently fold the egg whites into the mascarpone cream. Proceed with assembly.

Assembly
✔Syrup (pear juice in syrup, pear liqueur)

I peeled, cored and cooked 4 large pears in a large saucepan with water, caster sugar and liquid vanilla.

Place your ring mould on your plate. Add a sheet of Rhodoid film. Place the first biscuit at the bottom of your ring mould.

Brush the top with syrup.

Cut up the pear pieces in syrup and set aside.

Add the mascarpone cream to a height of approximately 1.5 cm.

Add the second biscuit and soak it in syrup. Place the pear pieces on top, then add the remaining mascarpone cream. Place in the freezer overnight.

Pear jelly
✔140g blended pears in syrup
✔3g gelatine
✔A little lemon juice

Heat the pear purée with the lemon juice, then remove from the heat and add the gelatine, which has been softened and squeezed dry. Cover the dessert and place in the fridge.

I decorated it with flowers (Christmas roses: please note that they are not edible) and a chocolate plaque.

Tatin tart

Tarte Tatin made with

– sweet pastry
– apples
– homemade caramel

Equipment used

– Silikomart mold

– Piping bag

– Baking paper

– Rolling pin

Ingredients

Caramel
140g sugar
50g water
80g butter, cut into pieces

Golden Delicious apples

Whipped cream

Sweet dough
100g flour
30g powdered sugar
45g butter
One egg yolk
A pinch of salt

Baking

160°C
40 + 40 minutes

The recipe

Caramel
140g sugar
50g water
80g butter, cut into pieces

Make the caramel in a saucepan with the water and sugar. Once it has turned a nice color, lower the heat and add the butter, cut into pieces, a little at a time. Pour it into the mold.

Arrange the apples cut into quarters. Bake for 40 minutes at 320°F.

Sweet dough
140g flour
20g icing sugar
65g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, cover with cling film and place in the fridge.

Roll out the dough between two sheets of baking paper.

Cut the dough to the diameter of your pan.

Press down on the apples as soon as they come out of the oven.

Add the sweet pastry, previously rolled out with a rolling pin and cut to the diameter of your mold, on top and bake again for 40 minutes. Allow to cool slightly and remove from the mold.

I served this tart with a little whipped cream on top.

I decorated it with a slice of apple covered in white chocolate.

Speculoos pear entremet

Speculoos pear entremet composed of

– pear mousse,
– speculoos crisp,
– tuile,
– pear jelly.

Equipment used

– Saint Anna silicone mould

– Butterfly lace mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

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

Speculoos crunch
✔20g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles

Butterfly lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

The recipe

For 3 desserts

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Soften the gelatine in a large bowl of cold water.

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

Crunchy speculoos
✔20g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and speculoos paste. 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 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 a low heat so that the water evaporates a little. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.

Whip the very cold single cream (minimum 30% fat) with an electric mixer. Add the warm pear purée. (T<approx. 30°C so that the whipped cream does not collapse).

Fill your silicone mould with pear mousse.

Finish with the crispy speculoos biscuit.

Place in the freezer overnight or for at least 6 hours. The next day, remove your desserts from the molds.

Dressage

Place your frozen pear jelly ring on your serving plate.

Place your dessert in the middle. Keep it cool while it thaws and until you’re ready to eat it.

Butterfly lace tuile
✔15g butter
✔15g egg white
✔10g powdered sugar
✔15g flour

Mix all the ingredients together. Fill the butterfly tuile mold. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 7-8 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. Set aside until ready to assemble.

Place your tuile on your dessert just before serving.

Peanut entremet

Peanut entremet composed of

– vanilla mousse,
– peanut brittle,
– peanut praline,
– peanut powder,
– a scoop of vanilla ice cream,
– caramelised peanuts.

Equipment used

– Silikomart quenelle mould

– Single-portion silicone mould

– Pavoni peanut mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Peanut praline
✔150g peanuts
✔75g caster sugar

Peanut crisp
✔20g white chocolate
✔35g peanut praline
✔10g crêpes dentelles

Vanilla mousse
✔1g gelatine
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔50g single cream with a minimum fat content of 30%

Unsalted peanuts

Brown velvet spray

The recipe

For 3 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.

Fill the Silikomart half-sphere mould with 15 cavities of peanut praline and place in the freezer for at least 5 hours.

Crunchy peanut
✔20g white chocolate
✔35g peanut praline
✔10g 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 out circles using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Vanilla mousse
✔1g gelatine
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔50g single cream with a minimum fat content of 30%

Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 50g of single cream with the vanilla pod, scraped and split in half. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Reheat the mixture slightly, then remove from the heat and add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the 50g of very cold single cream with an electric mixer. Pour in the previous mixture and stir gently. Assemble quickly.

Assembly

Fill the Silikomart single-portion mould halfway with vanilla mousse.

Add the frozen peanut praline insert.

Finish with the crunchy peanut biscuit.

Place in the freezer overnight.

Dressage

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

Place the peanut dessert on your serving plate. I added some peanut powder.

Keep cool. Just before serving, add the scoop of ice cream.

Chestnut

Chestnut composed of
– chestnut mousse,
– pieces of candied chestnuts,
– hazelnut crisp,
– chocolate mirror glaze,
– sweet pastry,
– meringue pieces,
– a scoop of chestnut ice cream.

Equipment used

– Silikomart quenelle mould

– Silikomart essential mould

(links remunerated by Amazon)

Ingredients

Hazelnut crunch
✔15g white chocolate
✔25g hazelnut praline
✔10g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

+a few candied chestnuts

+meringues

Sweet pastry
✔90g flour
✔35g sugar
✔1 pinch of salt
✔50g butter
✔1 egg yolk
✔Cocoa powder

Chestnut mousse
✔100g chestnut cream
✔150g single cream (30+120)
✔2.5g gelatine

Mirror glaze
✔35g water
✔55g caster sugar
✔10g glucose syrup
✔35g single cream
✔20g milk chocolate
✔30g white chocolate
✔4g gelatine
✔15g hazelnut praline

The recipe

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 hazelnuts
✔15g white chocolate
✔25g hazelnut praline
✔10g 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 into small rectangles. These will serve as the base for your dessert. Place in the freezer until ready to assemble.

Chestnut mousse
✔100g chestnut cream
✔150g single cream (30+120)
✔2.5g gelatine

Soften the gelatine leaves in a bowl of cold water. Heat 30g of single cream with the chestnut cream in a saucepan. Remove from the heat, add the drained and softened gelatine. Mix. Set aside.

Beat the remaining 120g of very cold single cream with an electric mixer. Gently fold in the cooled mixture.

Assemble the cake.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with brown mousse.

Add pieces of candied chestnut.

Fill with the remaining brown mousse. Place in the freezer overnight.

The next day, remove your desserts from the moulds. Cut off the ends. Set aside in the freezer until ready to glaze.

Mirror glaze
✔35g water
✔55g caster sugar
✔10g glucose syrup
✔35g single cream
✔20g milk chocolate
✔30g white chocolate
✔4g gelatine
✔15g hazelnut praline

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

In a fairly tall container, add 20g milk chocolate and 30g white chocolate. Melt them in the microwave.

In a saucepan, heat 155g caster sugar, 35g water and 10g glucose until it reaches a rolling boil, approximately 103°C.

Remove from the heat and add the drained and softened gelatine. Mix.

Then pour this mixture over the melted chocolate. Stir well. Finally, add the 35g of single cream (30% fat) and the praline. Use a hand blender to achieve a smooth mixture. Be careful to tilt your bowl when you dip your blender in to incorporate as little air as possible. Also, run your blender at low speed to limit the formation of bubbles.

Once the mirror glaze has cooled to 35°C, cover your desserts with it. I did not cover them completely as I then applied sweet pastry biscuit to both sides.

Sweet dough
✔90g flour
✔35g sugar
✔1 pinch of salt
✔50g butter
✔1 egg yolk
✔Cocoa powder

Mix all the ingredients together in a bowl. Take a small amount of dough and add a little cocoa powder. Roll out between two sheets of baking paper, placing a little cocoa dough in between. Use a cookie cutter to cut your dough into brown shapes. Place on a baking tray covered with a micro-perforated baking mat, then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake between two baking mats. Leave to cool and set aside for assembly.

Place a biscuit on each side of your dessert.

I placed pieces of broken chestnuts and small edible gold leaves on top of the dessert.

Just before serving, assemble the dish. Place your dessert on the plate. Crumble the meringue over it. Just before serving, add your chestnut ice cream quenelle, which you will have previously moulded using the Silikomart quenelle mould.