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Apple and Hazelnut Entremet

Apple and hazelnut entremet

– a hazelnut praline crisp,
– a hazelnut biscuit
– an apple insert
– a vanilla mousse,
– yellow and red velvet sprays.

Materials used

– Silikomart truffle X15 mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Apple insert
✔100g applesauce
✔60g apple cubes
✔cinnamon
✔2g gelatine

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white

Vanilla mousse
✔100g cream
✔100g white chocolate
✔150g cold liquid cream
✔3g gelatine
✔Vanilla

Praline crisp
✔30g milk chocolate
✔45g hazelnut praline
✔20g crêpes dentelles

The recipe

For 6 apples

Apple insert
✔100g applesauce
✔60g apple cubes
✔cinnamon
✔2g gelatine

Soften the gelatine leaves in a large bowl of cold water. Heat the applesauce and cinnamon in a saucepan. As soon as it boils, remove from the heat and add the gelatine and apple brunoise. Mix well. Spread into the silikomart truffles X15 mould and place in the freezer for at least 3 hours.

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Place 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 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 hazelnut oil will rise to the surface.

Praline crisp (the day before)
✔30g milk chocolate
✔45g hazelnut praline
✔20g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Spread between two sheets of baking paper; place in the freezer and cut out using a cookie cutter. Return to the freezer.

Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. 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 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before cutting it out with a round cookie cutter the same diameter as the opening in your silicone mould (identical to the one used to cut out the croustillant).

Place the crisp disk on the biscuit and return to the freezer while you prepare the mousse.

Vanilla mousse
✔100g cream
✔100g white chocolate
✔150g cold liquid cream
✔3g gelatine
✔Vanilla

Place the gelatine leaves in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, which has been cut in half and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened. Set aside. Whip the cold cream with an electric mixer. Add the chilled cream to the previous mixture and mix gently.

Assembly
Unmould the spheres of apple insert.

Pour the vanilla mousse into the Silikomart mould. Add the apple insert and finish with the hazelnut biscuit, crisp side out. Place in the freezer overnight.

The next day, remove the frozen desserts from the moulds and immediately apply the yellow and red velvet sprays.

I decorated them with chocolate tails and a mint leaf.

Pear and chocolate cake

Pear and chocolate cake composed of

– an almond biscuit
– a pear mousse
– a white/milk chocolate rock icing
– poached whipped cream
– a tile decoration

Material used

– Silikomart cube mould X8

– Silicone mould lace flower

Ingrédients

Almond biscuit
✔100g egg white
✔20g caster sugar
✔35g almond powder
✔35g sugar powder
✔10g flour

Pear mousse (the day before)
✔250g of pear puree
✔3 sheets of gelatine
✔200g of cold liquid cream 30% (or more)
✔20g icing sugar

For the tuile
✔12 g flour
✔25 g sugar
✔12 g melted butter
✔15 g egg white

For the whipped cream
✔100 g cold liquid cream (min 30% fat)
✔50 g mascarpone
✔15 g powdered sugar

For the icing
✔150g white chocolate + a few pistoles of milk chocolate
✔Chopped almonds
✔15 g neutral oil

The recipe

Almond biscuit
✔100g egg white
✔20g caster sugar
✔35g almond powder
✔35g sugar powder
✔10g flour

Beat the egg whites with an electric mixer and fold in the powdered sugar. Mix the powders together. Add a little of the stiffly beaten egg white to loosen the mixture. Stir. Add the rest and stir gently with a spatula. Pour onto a baking tray lined with baking paper.

Bake at 170°C for about ten minutes. Leave to cool and then cut out squares the size of your Silikomart mould.

Pear mousse (the day before)
✔250g of pear puree
✔3 sheets of gelatine
✔200g of cold liquid cream 30% (or more)
✔20g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the pear puree in a saucepan. Remove from the heat and add the wrung-out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the pear puree, mix and pour into the silikomart cube mould (I only filled to 3/4). Place the almond biscuit squares on top. Place in the freezer overnight.

For the icing
✔150g white chocolate + a few pistoles of milk chocolate
✔Chopped almonds
✔15 g neutral oil

Melt the white chocolate, milk and neutral oil in a narrow container (that can hold the cube). Mix well. Add the chopped almonds. Mix again.

Turn out the frozen cubes. Place one or two spikes on each cube and dip into the icing. Scrape the edge of the cubes to remove excess chocolate.

For the tuile
✔12 g flour
✔25 g sugar
✔12 g melted butter
✔15 g egg white

Mix all the ingredients together. Line the tin, scrape off any excess with an angled spatula and place in the oven at 180°C. Be careful not to overcook them, as they cook quickly.

For the whipped cream
✔100 g cold liquid cream (min 30% fat)
✔50 g mascarpone
✔15 g powdered sugar

Poach the whipped cream onto each cube. Place in the fridge for 2 hours to defrost. Place the tuile on top, at the last moment, before serving, otherwise it will soften in the fridge.

Apple and grape cake

Apple and grape cake made with

– an almond and apple biscuit,
– a rum mousse
– apple compote,
– and a grape water jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
Almond powder
Icing sugar
Egg
Flour
Melted butter
Egg whites
Apple pieces

Vanilla/rum mousse
Liquid cream
White chocolate
Liquid cream 30% fat
Gelatine
1 vanilla pod
1 capful rum

Apple compote
Gelatine
Apple compote
Cinnamon
caster sugar
Pectin NH

Grape jelly
Black grape
Gelatine
Water

The recipe

Serves 4

Almond biscuit
Mix all the ingredients in the order shown. Pour onto a baking tray lined with baking paper. Add apple pieces. Bake in a 170°C oven. Cut out a 12x12cm square and place in the pastry frame.

Vanilla / rum mousse

Make a vanilla/rum mousse. Infuse a vanilla pod in the cream. Add the gelatine, white chocolate, rum and whipping cream, then pour half over the biscuit. Place in the freezer for 10 minutes.

Apple compote
Pour the applesauce and cinnamon into a saucepan. When it comes to the boil, add the pectin and sugar. Cook for 2 minutes. Remove from the heat and add the gelatine. Pour over the vanilla mousse and place in the freezer.

Add the remaining vanilla mousse. Place in the freezer overnight.

Grape jelly
Grape water
Gelatine

On the same day, make a jelly using black grapes that you heat in a saucepan with water, crushing it a little. When the water is coloured, filter it. Add the gelatine and pour over the frozen cake.

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

Pear and chocolate tartlet

Chocolate and pear tartlet

– sweet pastry,
– almond cream
– pieces of pear
– and a chocolate ganache.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Pastry bag

– Petal piping tip

Ingredients

Sweet pastry
✔110g flour
✔10g cocoa powder
✔20g hazelnut powder
✔40g caster sugar
✔55g butter
✔1 yolk

Almond cream
✔35g ground glass
✔35g almond powder
✔35g eggs
✔25g caster sugar
+
✔Pears diced

Mounted ganache
✔40g liquid cream
✔40g milk chocolate
✔80g single cream
✔1g gelatine

The recipe

Mounted ganache
✔40g liquid cream
✔40g milk chocolate
✔80g single cream
✔1g gelatine

Place the gelatine in a bowl of cold water. Heat the cream in a saucepan. Remove from the heat and pour over the melted milk chocolate in three batches. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix well, filter on contact and chill for at least 4 hours.

Sweet pastry
✔110g flour
✔10g cocoa powder
✔20g hazelnut powder
✔40g caster sugar
✔55g butter
✔1 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 silikomart circles on a micro-perforated baking mat and place in the freezer for 10 mins. Preheat your oven to 170°C.

Almond cream
✔35g ground glass
✔35g almond powder
✔35g eggs
✔25g caster sugar

Cream the butter in a bowl. Add the sugar, almond powder and then the egg. Mix all the ingredients together then top the tarts with the almond cream. Add the diced pears and bake for around twenty minutes. Leave to cool well, then remove the moulds from the tartlets.

Beat the milk chocolate ganache with an electric mixer, then fill a piping bag fitted with a petal tip and pipe onto the tartlets. I decorated with a pastille made from milk chocolate and a sheet of chocolate transfer paper.

White chocolate pear

White chocolate pear with

– a praline biscuit,
– a pear insert
– a pear mousse,
– white chocolate rock icing.

Materials used

– Pavoni pear mould 5.3 X 7 cm – 15 impressions

– Silikomart mini spheres mould X24

– Ancel 210 Bloom gelatine (gold quality)

– Tefal baking tray

– Baking paper

Ingredients

Pear insert (the day before)
✔150g pears mixed with chunks
✔10g sugar
✔2g pectin

Praline biscuit (the day before)
✔180g flour
✔150g sugar
✔3 eggs
✔1 plain yoghurt
✔1 sachet yeast
✔1 praline chocolate bar (185g)
✔20 g neutral oil
✔1 pinch of salt

Pear mousse (the day before)
✔150g mixed ripe pears
✔150g single cream 30% fat minimum
✔4g gelatine

Rock icing
✔350g white chocolate
✔30g oil
✔35g chopped almonds

The recipe

For 9 small pears

Pear insert (the day before)
✔150g pears mixed with chunks
✔10g sugar
✔2g pectin

Pour the blended pears into a saucepan. Heat through. In a small bowl, combine the sugar and pectin. Add to the pan as soon as it boils and, without stopping stirring, cook for 2 minutes. Remove from the heat and stir in the diced pears. Pour into the silikomart mini spheres X24 mould and place in the freezer for 2 to 3 hours. Then assemble two half spheres 2 by 2.

Praline biscuit (the day before)
✔180g flour
✔150g sugar
✔3 eggs
✔1 plain yoghurt
✔1 sachet yeast
✔1 praline chocolate bar (185g)
✔20 g neutral oil
✔1 pinch of salt

Pour the flour, sugar, baking powder and salt into a bowl. Add the yoghurt and mix. Add the eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. Add the melted chocolate to the previous mixture. Fill the cake tin placed on a baking tray and lined with baking paper. Bake at 170°C for 20 to 25 minutes. Keep an eye on the baking time. As soon as the tip of the knife comes out dry, remove your tin. Leave to cool before removing from the mould. Cut out with a round cookie cutter slightly larger in diameter than the pavoni silicone mould. You will have some praline biscuit left over from this recipe (you can divide the proportions by 2 or 3).

Pear mousse (the day before)
✔150g mixed ripe pears
✔150g single cream 30% fat minimum
✔4g gelatine

Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears. Off the heat, add the wrung-out and softened gelatine. Set aside.
Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture.

Assembly (the day before)
Pour a little pear mousse into the Pavoni mould. Assemble the pear insert half-spheres in pairs and place them in the pear mould. Finish with the remaining pear mousse. Place in the freezer overnight.

Rock icing
✔350g white chocolate
✔30g oil
✔35g chopped almonds

Heat the white chocolate with the neutral oil in the microwave. Mix well, add the chopped almonds. Place in a very narrow container that can hold the pear. Remove the entremets from the freezer, unmould them and using a wooden skewer, dip them into the royal icing. Scrape off any excess with the rim of your container and place on the praline biscuit.

To decorate, I made little tails out of dark chocolate.

Pecan pie

Pecan pie made of

– a sweet pastry,
– a mixture of maple syrup, brown sugar and pecans.

Material used

– Micro perforated baking mat

– Perforated silikomart tart mould

Sweet dough
✔105g flour
✔40g icing sugar
✔60g butter
✔1 egg yolk
✔Salt

Mix all the ingredients together. Form into a ball, film and place in the fridge for at least 30 minutes. Spread between two sheets of baking paper. Line your pastry circle. I put micro perforated strips inside for easier unmoulding. Place in the freezer while you make the preparation.

Preparation for the pie
✔2 eggs
✔40g salted butter
✔80g maple syrup
✔40g brown sugar
✔Vanilla liquid
✔80g chopped walnut kernels
✔Whole skins to place on the tart

Work the kneaded butter with the sugar and liquid vanilla. Add the eggs one by one, mixing between each addition. Finally, add the maple syrup and chopped walnuts (Set aside the whole pecan kernels and chop only the least beautiful ones)

Line the tart tin with the mixture. Arrange the whole walnuts on top. Bake at 180°C for 30 minutes, then cover with aluminium foil and cook for 10 minutes more. Leave to cool well before removing from the tin.

Mint Religieuse

Mint Religieuse made with

– choux pastry,
– mint pastry cream,
– pastry fondant,
– whipped cream.

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Pastry bag

Ingredients

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

Crackers
✔40g brown sugar
✔40g butter
✔40g flour

Chantilly
✔50g liquid cream
✔25g mascarpone cheese
✔10g caster sugar
✔Mint flavouring

Pastry cream
✔400g milk
✔10g mint leaves
✔60g sugar
✔4 egg yolks
✔25 g cornflour
✔4 drops mint flavouring
✔10g butter

Mounting
✔ Green colouring
✔ White pastry fondant
✔ Mint leaves

The recipe

For 6 or 7 Religieuses

Crackers
✔40g brown sugar
✔40g butter
✔40g flour

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 same diameter as your choux (two different sizes). Return to the freezer while you prepare your choux.

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.Off the heat, add the flour.Dry the dough.Pour into a bowl and then gradually fold in the beaten eggs.Poach the choux pastry onto a micro-perforated mat with a piping bag fitted with a plain tip. Bake at 180°C for 35 to 40 minutes.

Pastry cream
✔400g milk
✔10g mint leaves
✔60 g sugar
✔4 egg yolks
✔25 g cornflour
✔4 drops mint flavouring
✔10g butter

Bring the milk to the boil in a saucepan. Off the heat, add the mint leaves and leave to infuse, covered, for 30 minutes. In a bowl, mix the yolks with the caster sugar. Then add the cornflour. Pour the hot milk (remove the mint leaves) over this mixture, then return the mixture to the pan. Cook, stirring constantly. The cream will thicken. Remove from the heat and add the chopped butter. Stir, filter and chill.

Assembly

Make a hole under each cabbage. Remove the cream and loosen a little. Fill a piping bag fitted with a piping nozzle with the cream and poach it in the puff pastry.

Heat the white fondant with a touch of green colouring in a bain marie, keeping a close eye on the temperature. If necessary, add one or two tablespoons of water to obtain the right consistency. The fondant must not exceed 40°C otherwise it will lose its shine. Dip your large and small cabbages in the fondant.

Place a small cabbage on top of a large hot one.

Chantilly
✔50g liquid cream
✔25g mascarpone cheese
✔10g caster sugar
✔Mint flavouring

Whip the cold cream with an electric mixer, the mascarpone and the caster sugar. Add a few drops of mint flavouring. Mix gently. Fill a piping bag and poach the whipped cream.

I decorated the top with fresh mint leaves and a little edible gold leaf.

Fig and vanilla cake

Fig and vanilla cake made with

– an almond and fig biscuit,
– a vanilla mousse
– a fig compote,
– fig water jelly.

Paid full recipe 1€

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
Almond powder
Icing sugar
Egg
Flour
Melted butter
egg whites
Pieces of fig

Vanilla mousse
Liquid cream
White chocolate
Liquid cream 30% fat
Gelatine
1 vanilla pod

Fig compote
Mixed figs
Powdered sugar
Pectin NH
Gelatine

Fig water
Black figs
Green figs

Fig water jelly
Fig water
Gelatine

The recipe

Serves 4

Almond biscuit
Mix all the ingredients in the order shown. Pour onto a baking tray lined with baking paper. Add pieces of fig. Bake in the oven at 170°C. Cut into a 12x12cm square.

Vanilla mousse

Make a vanilla mousse. Infuse a vanilla pod in the cream. Add the gelatine, white chocolate and whipping cream, then pour half over the biscuit. Place in the freezer for 10 minutes.

Fig compote
Blend the figs (without the skin). Pour into a saucepan. When boiling, add the pectin and sugar. Cook for 2 minutes. Remove from the heat and add the gelatine. Pour over the vanilla mousse and place in the freezer.

Add the remaining vanilla mousse. Place in the freezer overnight.

Fig water jelly
Fig water
Gelatine

On the same day, make a jelly using the fig water that you heat in a saucepan. Remove from the heat, add the gelatine and pour over the frozen cake.

Place in a cool place while defrosting.

Paris-Brest hazelnut praline

Paris-Brest hazelnut praline made of

– choux pastry,
– praline pastry cream,
– hazelnut praline,
– some hazelnuts.

Material used

– Micro perforated silicone baking mat

– Ancel 240 bloom gelatine

– Pastry bags

Ingredients

Hazelnut praline
✔200g hazelnuts
✔100g powdered sugar

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

Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g hazelnut praline

The recipe

For 5 Paris-Brest

Hazelnut praline
✔200g hazelnuts
✔100g caster sugar

Place 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 greaseproof paper and leave to cool. Place the hazelnuts, having first rubbed them 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. Store in a sealed container.

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. Remove from the heat and add the flour all at once. Stir well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach 6 choux puffs side by side on a baking tray covered with silpain cloth, in a circular pattern for each Paris-Brest. Sprinkle with chopped hazelnuts and a little icing sugar. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.

Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g hazelnut praline

Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the gelatine and butter (20g). Place in a cool place. Work the butter into the cooled cream and add the praline. Mix well.

Assembly
Cut out the choux, using a piping bag, pipe in some of the praline and then the mousseline cream. Place the caps on top and sprinkle with icing sugar. Decorate with hazelnuts.

Pear and pecan entremet

Pecan Pear Entremet with

– a pecan and chocolate praline crisp,
– a creamy pecan insert,
– a pear mousse,
– mirror icing.

Materials used

– Silicone mould with 8 silikomart cylinders for the entremet
– Silicone mould with 6 rectangular 26 ml moulds for the insert
– Micro-perforated silicone baking mat

Ingredients

Pecan praline
✔100g pecans
✔50g caster sugar

Praline cream
✔40g milk
✔40g cream
✔1g gelatine
✔1 egg yolk
✔20g sugar
✔25g pecan praline

Pear mousse
✔120g pear purée
✔100g cold liquid cream
✔3g gelatine

Praline crisp
✔30g milk chocolate
✔30g pecan praline
✔20g crumbled crêpes dentelles

Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mirror icing (the day before)
✔45g sugar
✔45g glucose
✔25ml water
✔45g white chocolate
✔30ml liquid cream
✔2 x 2g gelatine leaves

The recipe

Pecan praline
✔100g pecans
✔50g caster sugar

Place the pecans on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the pecans and chopped caramel in the bowl of a blender and blend until you have a praline.

Praline cream
✔40g milk
✔40g cream
✔1g gelatine
✔1 egg yolk
✔20g sugar
✔25g pecan praline

Place the gelatine sheet in a large bowl of cold water. In a saucepan, heat the milk and cream. Mix the yolk and caster sugar in a bowl. Pour over the hot milk, stir and transfer back to the saucepan. Heat while stirring until it reaches 83°C. Remove from the heat and add the gelatine and pecan praline. Pour into the insert mould and place in the freezer for at least 2 hours.

Pear mousse
✔120g pear purée
✔100g cold liquid cream
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the pear purée (Mix ripe pears or pears in syrup). Remove from the heat, add the drained gelatine and stir. Set aside. Whip the cold cream with an electric mixer and gently stir into the previous mixture.

Praline crisp
✔30g milk chocolate
✔30g pecan praline
✔20g crumbled crêpes dentelles

Mix all the ingredients together and roll out between two sheets of greaseproof paper. Cut out using a cookie cutter and place in the freezer for around ten minutes.

Assembly
Fill the silikomart cylinder mould halfway with pear mousse. Add the creamy praline insert. Pour over the remaining pear mousse. Finish with the crunchy praline. Place in the freezer overnight.

Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, film and chill in the fridge. Spread the dough between two sheets of greaseproof paper, then cut out biscuits using a biscuit cutter. Bake at 180°C. Keep an eye on them and take them out as soon as they start to colour.

Leave to cool.

Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mirror icing (the day before)
✔45g sugar
✔45g glucose
✔25ml water
✔45g white chocolate
✔30ml liquid cream
✔2 x 2g gelatine leaves

In a saucepan, heat the glucose, water and sugar to 103°C. Pour into a measuring cup over the melted white chocolate, liquid cream and previously softened gelatine. Blend, strain and chill. Bring down to around 35°C the next day and use on frozen desserts.

Place the icing-covered entremets on the sweet biscuits. Decorate with caramelised pecans.