English – Page 21 – Les délices 31

Gingerbread

Gingerbread

Materials used

– Silicone cake mould

– Silicone spatula

– Whisk

Ingredients

✔100g milk
✔6g star anise
✔80g flour
✔80g rye flour
✔25g cornstarch
✔10g baking powder
✔40g vergeoise
✔6g cinnamon powder
✔3g 4-spice powder
✔120g orange marmalade
✔120g flower honey
✔40g glucose
✔2 eggs

The recipe

Pour the milk and 6g of star anise into a saucepan. Bring to the boil, then cover and leave to infuse for 10 minutes.

In a bowl, mix the flours, cornflour, baking powder, salt, sugar (vergeoise), 4-spice mix and cinnamon.

Add the orange marmalade, the honey microwaved for a few seconds, the glucose and the melted butter.

Finally, add the 2 whole eggs and the filtered milk.

Butter a cake tin and pour the mixture into it.

Bake at 160°C for 50 minutes. The tip of the knife should come out dry.

After 20 minutes, quickly add sugar pearls and bits of candied orange peel to the top.

Wrap it in plastic film to preserve it and prevent it from drying out.

Brioche of kings

Brioche of kings

A soft brioche, traditionally served at Epiphany, which shares the limelight with its cousin the frangipane or Parisian galette.

Equipment used

– Baking tray

– Baking paper

– 1 brush

– 1 bean

Ingredients

✔280 grams flour
✔12 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔25g rum
✔25g orange blossom
✔Orange and lemon rind
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

The recipe

For a brioche for 6 people

Warm the milk and stir in the crumbled fresh yeast. Cut the butter into pieces in a small bowl and leave to soften at room temperature.

Add all the ingredients to the bowl of the food processor: the milk with the yeast, flour, sugar, salt, orange blossom, zest of one orange and one lemon and the rum. Blend until all the ingredients are well incorporated (at least 8 minutes).

Then gradually add the soft butter, cut into pieces beforehand.

Continue kneading slowly for 15 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 1 hour.

On a lightly floured work surface, pour the dough and form a ball, then wrap and chill overnight. The dough may still be sticky but it will firm up in the fridge with the butter, so don’t add too much flour.

The next day, defrost the pastry and shape it into a crown. Place on a baking tray lined with baking paper. Leave the pastry to rise for at least 2 to 3 hours, either in the oven with a large bowl of hot water, or near a heat source.

Gently brush the pastry with a mixture of egg yolk and a little liquid cream.

Sprinkle with sugar pearls.

Bake at 160°C for 15 to 18 minutes, placing the brioche in a cold, unheated oven (so that it continues to rise and is softer and more airy), then turn the oven off for around 10/15 minutes.

Don’t forget to insert a bean underneath before eating.

Pistachio chocolate choux

Pistachio chocolate choux

– choux pastry,
– cocoa cracker,
– chocolate pastry cream,
– pistachio ganache.

Materials used

– Micro-perforated baking mat

– Ancel 210 bloom gelatine

– Fluted piping tip

– filling tip

– plain tip

– Pastry bag

Ingredients

Pistachio praline
✔150g pistachios
✔75g caster sugar

Pistachio ganache
✔60g liquid cream
✔60g white chocolate
✔30g pistachio praline
✔120g single cream
✔2g gelatine

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

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 6 puffs

Pistachio praline
✔150g pistachios
✔75g caster sugar

Pour the unsalted, shelled pistachios 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 pistachios and chopped caramel in the bowl of a blender and blend until you have a praline. You’ll have some praline left over for other recipes. It keeps very well in a sealed container. Just make sure you blend it again before use, as the oil will rise to the surface.

Pistachio mounted ganache
✔60g liquid cream
✔60g white chocolate
✔30g pistachio praline
✔120g single cream
✔2g gelatine

Heat 60g of liquid cream with the pistachio praline in a saucepan. Pour off the heat, in three batches, over the chocolate previously melted in the microwave. Pour in the remaining cold cream. 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 nozzle. Make a small hole under each puff and top with the cream.

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 a small chocolate disc and a few unsalted pistachios.

Apple and gingerbread house

Apple and gingerbread house made with

– a gingerbread biscuit,
– an apple compote insert
– diced apples
– a gingerbread mousse,
– white and brown velvet spray.

Materials used

– Silikomart homemade silicone log mould

– Ancel 210 bloom gelatine (gold quality)

– Log insert mould

– Kitchen thermometer

Ingredients

Apple mousse
✔apples
✔caster sugar
✔water
✔cinnamon
✔liquid cream
✔gelatine

Apple insert
✔Apple cubes
✔sugar
✔NH pectin
✔Cinnamon powder

Gingerbread mousse
✔gelatine
✔whole milk
✔30% liquid cream
✔egg yolks
✔sugar
✔30% single cream
✔gingerbread biscuit

Gingerbread
White and brown velvet spray

The recipe

Serves 6 to 8

Complete recipe soon available in my store in the ebook – Bûches 2024.

Assembly

Pour some gingerbread mousse into your Silikomart homemade buche mould. Add the apple insert. Top with gingerbread mousse and finish with the gingerbread slice. Place in the freezer for 24 hours.

The next day, unmould your log mould. Immediately apply the brown velvet spray and then the white velvet spray to the top only. Place in the fridge for at least 7 to 8 hours to defrost.

Pear and speculoos log

Speculoos pear log

– a sponge cake,
– a speculoos mousse insert
– a pear compote,
– a speculoos crisp,
– a pear ganache,
– brown velvet spray.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Plate for dune-shaped log end (meilleurduchef)

– Log insert mould

– Kitchen thermometer

– Brown velvet spray

Ingredients

Speculoos mousse insert
✔30g single cream
✔50g speculoos paste
✔2g gelatine
✔80g single cream 30% min MG

Pear insert
✔120g diced ripe pears
✔60g pear purée
✔2g nh pectin
✔10g caster sugar
✔7g lemon juice
✔3 tablespoons water

Genoise biscuit
✔2 eggs
✔2 egg yolks
✔40g sugar
✔2 egg whites
✔60g sugar
✔50g flour

Speculoos crisp
✔30g white chocolate
✔50g speculoos pastry
✔30g crêpes dentelles

Pear mounted ganache
✔200g pear pulp
✔80g white chocolate
✔70g liquid cream
✔70g mascarpone cheese
✔4g gelatine

Brown velvet spray

Log ends

The recipe

For 4 to 6 people

Complete recipe available in my store in the ebook – Bûches 2024.

Assembly (the day before)
Beat the pear ganache with an electric mixer. Pour the pear ganache into your silikomart log mould, the frozen insert then the sponge cake with the speculoos crisp last. Place in the freezer overnight.

You can adapt my recipe to other log mould shapes.

The next day, remove the log from the mould and immediately apply the brown velvet spray.

Vanilla and praline entremet

Vanilla and praline entremet

– a hazelnut biscuit,
– a hazelnut praline insert,
– a vanilla mousse,
– brown velvet spray,
– milk chocolate petals.

Material used

– Silikomart X6 cavities half sphere mould

– Ancel 210 bloom gelatine (gold quality)

– Silikomart half-sphere insert mould x15 cavities

– Kitchen thermometer

Ingredients

Praline insert
✔150g hazelnuts
✔75g caster sugar

Praline crisp
✔30g Milk chocolate
✔50g Hazelnut praline
✔30g crêpes dentelles

Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites

English cream
✔200 g milk
✔2 egg yolks
✔30 g caster sugar
✔Vanilla powder or vanilla pod

Vanilla mousse
✔40g cream
✔40g white chocolate
✔80g cream
✔2g gelatine

Brown velvet spray

Milk chocolate petals

The recipe

For 3 people

Hazelnut praline
✔150g hazelnuts
✔75g 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 obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the oil from the hazelnuts will rise to the surface. Fill the cavities of the silikomart half-sphere mould 15 with praline. Place in the freezer for at least 5-6 hours.

Praline crisp
✔30g Milk chocolate
✔50g hazelnut praline
✔30g crêpes dentelles

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

Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites

In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 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.

Vanilla mousse
✔40g cream
✔40g white chocolate
✔80g cream
✔2g gelatine

Place the sheet of gelatine in a bowl of cold water. In a small saucepan, heat the 40g of liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having removed the vanilla pod beforehand) and the melted white chocolate. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Assembly

Fill the silikomart half-sphere mould with vanilla mousse, add the frozen praline insert, top with vanilla mousse and finish with the hazelnut biscuit and crunch. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Arrange milk chocolate petals all around. Chill for at least 2 to 3 hours while defrosting.

To do this, temper the milk chocolate according to the temperature curve on the pack and then use a knife dipped in the chocolate and placed on a sheet of rhodoid or guitar paper to make the petals.

I then placed this sheet in a round mould before the chocolate hardened to give the petals their rounded shape.

English cream
✔200 g milk
✔2 egg yolks
✔30 g caster sugar
✔Vanilla powder or vanilla pod

Heat the milk and vanilla in a saucepan. Pour the egg yolks and caster sugar into a bowl. Mix well. Pour the hot milk over the yolks 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.

Just before serving your dessert, reheat your custard and pour it around your dessert.

Candied fruit cake

Material used

– Silicone cake mould

Ingredients

Cake
✔320 g flour
✔200 g softened butter
✔4 eggs
✔1 tablespoon milk
✔100 g sugar
✔2 packets of baking powder
✔5 tablespoons rum
✔100 g candied fruit cubes
✔100 g currants
✔80g candied cherries

The recipe

Soak the sultanas in a bowl of hot water with a capful of rum.

In a bowl, cream the butter with the powdered sugar.

Then add the eggs one by one. Mix. Add the milk, the candied fruit and the drained sultanas. Mix. Sift in the flour and yeast. Mix.

Butter a cake tin. Fill it ¾ full with the mixture.

Bake in a hot oven at 180°C for 20 minutes, then lower the oven to 170°C for another 20 minutes. The blade of the knife should come out dry after baking.

You can brush the cake with a syrup by bringing water (20g), sugar (20g) and a capful of rum to the boil in a small pan.

To decorate, place some candied fruit, orange peel and candied cherries, on top.

Snickers Log

Snickers log with

– a chocolate peanut biscuit,
– a creamy caramel insert,
– caramel and peanuts,
– a peanut crunch,
– a vanilla mousse,
– white velvet spray.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Plate for dune-shaped log end (meilleurduchef)

– Log insert mould

– Kitchen thermometer

Ingredients

Creamy caramel insert
✔10 g water
✔35g caster sugar
✔10g glucose syrup
✔1 egg yolk
✔120g liquid cream 30% MG
✔Vanilla powder or pod
✔1 2g leaf gelatine

Caramel
✔50g caster sugar
✔Butter
✔Liquid cream
✔1 pinch of salt
✔unsalted peanuts

Peanut and chocolate biscuit
✔30g peanut powder
✔10g flour
✔30g sugar
✔10g butter
✔1 egg
✔20g milk chocolate
✔50g egg whites
✔5g sugar

Crunchy peanuts
✔White chocolate
✔Praline peanuts
✔Crêpes dentelles

Vanilla mousse
✔Liquid cream
✔White chocolate
✔gelatine
✔Single cream
✔1 vanilla pod

White velvet spray

Log ends

The recipe

For 4 to 6 people

Creamy caramel insert
Pour the water, caster sugar, glucose and vanilla into a saucepan and bring to the boil. In a bowl mix the yolk and 60g of liquid cream. When the caramel is light brown, add the remaining 60g of heated cream. Mix and then add the cream/yolk mixture. Cook to 82+C using a kitchen thermometer . Remove from the heat and add the softened gelatine. Blend and pour into the insert mould. I reduced the size of my insert to fit my log mould. Place in the freezer.

Caramel
Melt the sugar in a saucepan. When it has a nice amber colour add the previously heated liquid cream off the heat. Mix well and return to the heat to melt all the caramel. Remove from the heat and add the butter. Leave to cool, then pour into the insert mould over the creamy caramel. Add unsalted peanuts.

Peanut and chocolate biscuit
In a bowl, mix the whole egg with the icing sugar. Add the peanut powder, flour, chocolate 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 into rectangles.

Crunchy peanuts
Mix all the ingredients together and roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut into a rectangle measuring approximately 17X6cm. Keep in the freezer until ready to assemble.

Vanilla mousse
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the cream then turn off the heat and infuse with the vanilla pod previously halved and scraped for at least 15 minutes. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened. Set aside. Whip the cold cream with an electric mixer. Add the chilled cream to the previous mixture and mix gently.

Assembly (the day before)
Pour some vanilla mousse into your mould, the frozen insert and then the biscuit with the crisp. Place in the freezer overnight.

The next day, remove the log from the mould and immediately apply the white velvet spray.

I decorated it with two dark chocolate log ends.

Chocolate choux

Chocolate choux made

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

Materials used

– Micro-perforated baking mat

– Ancel 210 bloom gelatine

– Fluted piping tip

– filling tip

– plain tip

– Pastry bag

Ingredients

Mounted ganache
✔80g liquid cream
✔80g white chocolate
✔20g milk chocolate
✔160g single cream
✔2g gelatine

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

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 6 choux

Chocolate ganache
✔80g single cream
✔80g white chocolate
✔20g milk chocolate
✔160g single cream
✔2g gelatine

Heat 80g of liquid cream in a saucepan. Pour off the heat, in three batches, over the chocolate previously melted in the microwave. Pour in the remaining cold cream. Mix, cover with cling film and chill for at least 4 hours.

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

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

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

Whip the chocolate ganache with an electric mixer. Take a quarter of this ganache and fill with a piping bag fitted with a fluted tip and poach this ganache onto your chou, upside down. With the remaining ganache, use a plain tip and poach this onto your choux.

I decorated with a small chocolate disc.

Religieuse chocolate fir tree

Fir tree chocolate religious made with

– choux pastry
– chocolate custard
– chocolate fondant
– crispy balls, chocolate star

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Pastry bag

– Kitchen thermometer

Ingredients

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

Chocolate pastry cream
✔300g milk
✔60 g sugar
✔2 egg yolks
✔25 g cornflour
✔50 g milk chocolate
✔10g butter

Assembly
✔White pastry fondant
✔Milk chocolate
✔Crispy balls
✔Gold chocolate star

The recipe

For 6 or 7 Religieuses

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

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

Chocolate pastry cream
✔300g milk
✔60 g sugar
✔2 egg yolks
✔25 g cornflour
✔50 g milk chocolate
✔10g butter

Heat the milk in a saucepan and mix the egg yolks, sugar and cornflour in a bowl.Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until thickened.
Add the pistoles of milk chocolate and stir until the chocolate has completely melted. Remove from the heat and add the butter, cut into pieces. Mix well. Set aside in a cool place.

Assembly
Fill the pastry cream into a piping bag fitted with a piping tip.
Make a small hole under each puff and fill with the cream.
Melt the white fondant in a double boiler at a temperature not exceeding 40°C, checking with a kitchen thermometer, and add the milk chocolate. Mix well. Cover the puffs by dipping them upside down in the fondant.

I decorated the cake with crunchy marbles, applied quickly before the fondant hardened, and a gold chocolate star.