English - Les délices 31

Strawberry and whipped cream tartlet

Strawberry and whipped cream tartlet made with

– a sweet pastry,
– a strawberry mousse,
– a strawberry glaze,
– and a mascarpone whipped cream.

Material used

– Silikomart silicon mould kit tarte ring square 8cm

– Micro perforated baking mat

– Baking tray

– Saint-Honoré pastry case

Ingredients

Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Strawberry mousse
✔150g strawberries
✔30g caster sugar
✔100g liquid cream 30% min fat
✔4g gelatine

Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin

Mascarpone whipped cream
✔30g caster sugar
✔150g liquid cream 30% MG
✔75g mascarpone cheese

The recipe

For 4-5 tarts

Strawberry mousse
✔150g strawberries
✔30g caster sugar
✔100g single cream 30% min fat
✔4g gelatine

Place the gelatine in a large bowl of cold water. In a saucepan, heat the strawberry purée with the sugar. Remove from the heat and add the softened, wrung-out gelatine. Mix well and set aside. Whip the cold cream with a mixer and gently fold into the previous mixture. Line the silikomart kit tarte ring square 8 cm mould and place in the freezer for at least 3 hours.

Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, then cut out circles using a pastry cutter. Bake at 180°C for approximately 15/20 minutes between two micro-perforated baking mats. Keep an eye on them and take them out as soon as they start to colour. Leave to cool.

Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin

Pour the blended strawberries into a saucepan and heat through. In a small bowl, combine the caster sugar and pectin. Add this mixture to the saucepan and mix well. Bring to the boil and cook for 1 minute. Leave to cool.

Frost the still-frozen strawberry mousses when the glaze is below 40°C, then place them on the tartlets.

Mascarpone whipped cream
✔30g caster sugar
✔150g liquid cream 30% MG
✔75g mascarpone cheese

Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill a piping bag with this whipped cream using a saint-honoré tip and poach onto the tartlet. Decorate with strawberries and chill until ready to eat.

Blackberry Entremet

Blackberry entremet made with

– an almond biscuit,
– a blackberry mousse
– a white velvet spray,
– blackberry jelly.

Equipment used

– Baking tray

– White velvet spray

– Silikomart mini dot X6 mould

Ingredients

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Blackberry mousse
✔110g blackberries
✔3g gelatine
✔25g sugar
✔110g single cream

Blackberry jelly
✔45g mixed and strained blackberries (80g blackberries)
✔10g water
✔10g sugar
✔1g gelatine

+ White velvet spray

The recipe

For 3 desserts

Almond biscuit (the day before)
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

In a bowl, add the almond powder, icing sugar, flour and melted butter. Mix well. Add the egg and mix again.

In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the mixture, then gently fold in the rest using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper, smoothing with an angled spatula. Do not spread the dough out too much, so that it is at least 5 to 8 mm thick.

Bake the biscuit for around ten minutes at 180°C. The time may vary depending on the oven. The biscuit should come out golden brown. Take the biscuit out of the oven and leave it to cool before cutting it out with a circular cookie cutter to the diameter of the opening in your silikomart mould.

Blackberry mousse
✔110g blackberries
✔3g gelatine
✔25g sugar
✔110g single cream

Place the gelatine in a large bowl of cold water.
Pour the 110g of blackberries mixed with the caster sugar into a saucepan. Bring to the boil. Remove from the heat and add the wrung-out gelatine. Set aside. In a salad bowl, whip the cold cream until stiff and gently fold in the cooled mixture using a pastry blender.

Assembly

Pour the blackberry mousse into the Silikomart mini dot mould. Add the almond biscuit. Place in the freezer overnight.

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

Blackberry jelly
✔45g mixed and strained blackberries (80g blackberries)
✔10g water
✔10g sugar
✔1g gelatine

Place the gelatine in a large bowl of cold water. Blend 80g of blackberries and strain through a fine sieve to remove the skin. Pour into a saucepan with the water and caster sugar and heat through. Remove from the heat and add the gelatine, wrung out and softened. Leave to cool slightly before pouring into the hollow of each dessert. Chill for at least 2 hours before serving.

I decorated it with a blackberry and fresh mint leaves.

Strawberry and rose cake

Strawberry and rose cake made with
– an almond biscuit,
– a strawberry mousse
– a rose mousse,
– rose water jelly,
– crystallised rose petals.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites
7g melted butter
Pink colouring

Rose mousse
90g cream
90g white chocolate
4g gelatine
130g liquid cream
25g rose petals
A few drops of rose water flavouring

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

Rose water jelly
Water
Rose petals
2g gelatine
20g caster sugar
Pink colouring
A few drops of rose water flavouring

Crystallised rose petals
Rose petals
1 egg white
Powdered sugar

The recipe

Crystallised rose petals
Rose petals
1 egg white
Powdered sugar

Take some untreated rose petals. Brush both sides of each petal with egg white and cover with caster sugar. Leave to dry at room temperature for at least 24 hours.

For 4 people

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites
7g melted butter
Pink colouring

Mix the ingredients together in the order shown. Bake in a 170°C oven. Cut into 12x12cm squares.

Rose mousse
90g cream
90g white chocolate
4g gelatine
130g liquid cream
25g rose petals
A few drops of rose water flavouring

Heat the cream in a small saucepan. Turn off the heat, add the rose petals and leave to infuse for 30 minutes. Strain the cream and pour over the melted chocolate. Add the gelatine, the drops of rose water flavouring and the whipped cream. Pour 1/3 over the biscuit and set the rest aside.

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

Heat the mixed strawberries with the sugar. Add the gelatine. Set aside. Whip the cream. Add the strawberry coulis. Pour over the rose mousse (85g) and set aside.

Assembly

Proceed quickly with the rest of the assembly otherwise the mousse will start to set. Place in the freezer overnight or for at least 6 hours.

Rose water jelly
Water
Rose petals
2g gelatine
20g caster sugar
Pink colouring
A few drops of rose water flavouring

Infuse the rose petals with the water and sugar. Remove the petals, return to the heat and add the gelatine, a few drops of rosewater flavouring and the pink colouring.

Leave to cool slightly and pour over the frozen cake. Place in the fridge. Defrost for at least 6 hours if serving whole.

White peach and strawberry entremet

White peach and strawberry entremet

– a strawberry compote,
– a white peach mousse,
– a yellow and pink or red velvet spray,
– strawberry jelly.

Equipment used

– Tefal baking tray

– XiaoShenLu concave ball mould

– Yellow and orange velvet spray (chef’s best)

– X2 micro-perforated baking mat

Ingredients

Strawberry compote
✔70g strawberries
✔2g NH pectin
✔10g caster sugar

White peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine

Sweet pastry biscuit
✔60g flour
✔10g almond powder
✔30g sugar
✔40g butter
✔1 egg yolk

Strawberry jelly
✔50g strawberries
✔10g sugar
✔ 1g gelatine
✔Pink colouring

The recipe

Strawberry compote
✔70g strawberries
✔2g NH pectin
✔10g caster sugar

Cut the strawberries into very small cubes. Pour the diced strawberries into a saucepan and heat over a low heat for a few minutes. Mix the caster sugar and pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Fill a piping bag with the compote and set aside.

White peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine

Place the gelatine leaves in a bowl of cold water. In a bowl, pour the 2 egg yolks and the 25g caster sugar. Mix well.

In a small saucepan, heat the 160g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without stopping stirring, continue cooking like a custard, without exceeding 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.

In another bowl, whip the 140g of very cold liquid cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.

Assembly

Fill the silicone mould 3/4 full with peach mousse. Poach the strawberry compote. Top with peach mousse. Place in the freezer overnight.

Sweet pastry biscuit
✔60g flour
✔10g almond powder
✔30g sugar
✔40g butter
✔1 egg yolk

Mix all the ingredients together, film and chill in the fridge. Roll out the pastry between two sheets of baking paper and cut out using a cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for around ten minutes. Leave to cool.

The next day, unmould your desserts and immediately apply the yellow and pink or red velvet sprays.

Place your entremet on your sweet pastry biscuit.

Strawberry jelly
✔50g strawberries
✔10g sugar
✔1g gelatine
✔Pink colouring

Blend the strawberries. Place the gelatine in a bowl of cold water. Pour the blended strawberries with the caster sugar into a small saucepan and heat to a gentle simmer. Remove from the heat and add the gelatine, wrung out and softened. I added a small amount of colouring because the strawberries lose their colour when heated. Mix well. Leave to cool a little before filling the openings in your dessert.

Chill for at least 2 to 3 hours before serving.

Strawberry and floral entremet

Strawberry Entremet with floral notes

– an almond biscuit,
– a strawberry compote insert,
– a strawberry mousse,
– white and pink velvet sprays,
– and a dahlia petal flower.

Material used

– X6 mini Goccia silikomart mould

– X15 silikomart petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– White and pink velvet sprays

– Micro perforated baking mat

Ingredients

Strawberry compote insert (the day before)
✔15g sugar
✔2g NH pectin
✔90g strawberries

Dahlia petal flower
✔An untreated dahlia flower
✔Sugar powder
✔1 egg white
✔20g white chocolate

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Strawberry mousse (the day before)
✔130g strawberries
✔3g gelatine
✔25g caster sugar
✔100g single cream 30% M.F.
✔a few drops of rose water flavouring

Mounting
✔Spray velvet white
✔Pink velvet spray
✔20g white chocolate

The recipe

For 4 desserts

Strawberry compote insert (the day before)
✔15g sugar
✔2g NH pectin
✔90g strawberries

In a small bowl, mix the sugar and pectin. Pour the 90g of diced strawberries into a saucepan . Heat over a low/medium heat for 3 to 4 minutes, stirring a little. Increase the heat and, as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly. Turn off the heat. Fill 4 cavities of the silikomart small oven insert mould (3/4 full), leave to cool slightly then place in the freezer for at least 3 to 4 hours.

Dahlia petal flower
✔An untreated dahlia flower
✔Sugar powder
✔1 egg white
✔20g white chocolate

Take a dahlia flower and carefully remove the petals. In a small bowl, lightly mix an egg white and brush it onto both sides of the flower petal. Cover the entire petal with the egg white. Immediately dip the petal in a bowl of sugar to coat both sides evenly. Shake the petal lightly to remove the excess sugar and place it flat on a baking tray. Repeat the operation for all the petals. Be patient, as this takes a little time… Leave to dry for at least 24 hours, if possible in the sun. As they dry, the petals lose some of their colour.

The next day, melt some white chocolate in the microwave. Place a small spoon on a square of baking paper and harmoniously place your crystallised petals. I used some kitchen roll around the petals to keep them slightly raised while the chocolate hardened. Allow to set before handling. Store in a dry place, away from moisture (not in the fridge).

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

In a bowl, add the almond powder, icing sugar, flour and melted butter. Mix well. Add the egg and mix again.

Strawberry mousse (the day before)
✔130g strawberries
✔3g gelatine
✔25g caster sugar
✔100g single cream 30% M.F.
✔a few drops of rose water flavouring

Place the gelatine in a large bowl of cold water.
Pour the 130g of blended strawberries into a saucepan. Bring to the boil. Remove from the heat and add the wrung-out gelatine. Set aside. In a salad bowl, whip the very cold liquid cream and gently fold in the cooled mixture using a pastry blender.

Assembly
Fill the silikomart mini Goccia X6 mould with strawberry mousse, add the frozen insert, add a little more mousse if necessary and finish with the biscuit. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds. Immediately apply the velvet spray. I used one white and one pink.

At the last minute, just before serving, add the flowers made from the crystallised dahlia petals.

Bourdaloue peach tart

Bourdaloue tart with peaches

– sweet pastry
– almond cream
– peaches in syrup
– flaked almonds
– Topping

Material used

– Silikomart tart ring 190mm
– Micro-perforated silicone baking mat

Ingredients

Peaches in syrup
3 peaches
Water
150g caster sugar
Liquid vanilla

Sweet pastry
130g flour
40g icing sugar
60g butter
1 egg yolk
1 pinch of salt

Almond cream
40g softened butter
40g sugar
40g almond powder
40g egg

Syrup
Peach cooking juice

The recipe

Serves 6

Peaches in syrup
3 yellow peaches
Water
150g caster sugar
Liquid vanilla

Take 3 large yellow peaches and cut them in half without peeling. Cook in a large saucepan with water, caster sugar and liquid vanilla for about 15 minutes. Cooking time depends on the ripeness of your peaches. Insert the tip of a knife to check for doneness.

Remove the peaches from the pan and keep the cooking juices to drizzle over the peaches after the tart is cooked. I left the peach juices to heat through so that they reduced. Gently peel your peaches and leave them on a paper towel.

Sweet pastry
130g flour
40g icing sugar
8g almond powder
60g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, form into a ball, wrap in cling film and chill in the fridge for 1 hour.

Roll out the dough thinly between 2 sheets of greaseproof paper. Cut into the shape of your tart tin. Place in the freezer for 10 minutes. Prick with a fork.

Almond cream
40g softened butter
40g sugar
40g almond powder
40g egg

Cream the butter in a bowl. Add the sugar, almond powder and egg. Mix all the ingredients together and chill the cream.

Top the tart with the almond cream.

Place the well-drained peaches on top (you can cut each peach into strips). Add the flaked almonds. Bake for 45 minutes at 160°C.

You can use a pastry brush to cover the peaches with the cooking juices for extra shine.

I served this tart with a scoop of vanilla ice cream.

Blueberry Entremet

Blueberry Entremet made with

– an almond biscuit,
– a blueberry cream insert,
– a blueberry compote insert
– a blueberry mousse,
– mirror icing.

Materials used

– Silikomart truffles 15 mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatine (gold quality)

– Bamix hand blender without bell

Ingredients

Blueberry compote insert
✔180g blueberries
✔4g NH pectin
✔1 leaf gelatine 2g
✔35g caster sugar

Creamy blueberry insert
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g blueberries

Almond biscuit
✔30 g walnut powder
✔1 egg
✔1 egg white
✔30 g icing sugar
✔10 g butter
✔7 g flour

Blueberry mousse
✔200g blueberries
✔200g single cream
✔50g caster sugar
✔6g gelatine

Mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔50 g white chocolate
✔30 g liquid cream 30% MG
✔2 x 2g gelatine leaves
✔violet colouring

The recipe

For 4 entremets

Blueberry compote insert
✔180g blueberries
✔4g NH pectin
✔1 leaf gelatine 2g
✔35g caster sugar

In a small bowl, combine the caster sugar and NH pectin. Pour the whole bilberries into a saucepan and heat. When boiling, add the sugar and pectin mixture. Cook for 2 minutes, stirring constantly. Pour into the silikomart truffles mould, in 4 cavities, only halfway up. Place in the freezer.

Creamy blueberry insert
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g blueberries

Place the leaf gelatine in a bowl of cold water. Pour the liquid cream into a saucepan and bring to the boil. In a bowl, add 1 egg yolk and 10g sugar. Mix well, then pour over the hot cream. Stir and return to the pan. Cook, stirring constantly, until the mixture reaches 82-83°C. Remove from the heat and add the gelatine, squeezed out and softened, and the blueberries, previously blended. Pour into the silikomart truffles mould over the compote and place in the freezer for at least 3 to 4 hours.

Almond biscuit
✔30 g walnut powder
✔1 egg
✔1 egg white
✔30 g icing sugar
✔10 g butter
✔7 g flour

In a bowl, mix the whole egg with the icing sugar. Add the almond 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.

Blueberry mousse
✔200g blueberries
✔200g single cream
✔50g caster sugar
✔6g gelatine

Moisten the gelatine in a bowl of cold water. Heat the blueberry purée (simply blend the blueberries) with the caster sugar in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Leave to cool slightly. Whip the cold cream with an electric mixer. Add the previous mixture, whose temperature is below 30°C, and stir gently with a pastry blender.

Assembly

Pour the blueberry mousse halfway into the silikomart Dolce tartufo mould. Add the frozen insert, top up with any remaining mousse, finish with the almond biscuit and place in the freezer overnight.

Mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔50 g white chocolate
✔30 g liquid cream 30% MG
✔2 x 2g gelatine leaves
✔violet colouring

In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the cream and colouring. Use a hand blender without a bell jar to blend the mixture smoothly. If necessary, filter the mixture to remove any air bubbles. Remove the frozen mousse (I used a peeler to make a hole in the mousse to resemble a blueberry) and immediately cover the surface with the glaze, which has been cooled to 35°C.

White peach and raspberry cake

White peach and raspberry cake made with

– an almond biscuit,
– a layer of raspberries,
– a white peach mousse,
– raspberry jelly with pieces of peach.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites
7g melted butter

Raspberry compote
110g raspberries
10g sugar
2g NH pectin

White peach mousse
2 egg yolks
25g sugar
160g peach
130g liquid cream
5g gelatine

Raspberry jelly
50g raspberry coulis
10g caster sugar
20g water
2g gelatine
Pieces of white peach

The recipe

For 4 people

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites
7g melted butter

Mix the ingredients together in the order shown. Bake in a 170°C oven. Cut into a 12x12cm rectangle.

Raspberry compote
110g raspberries
10g sugar
2g NH pectin

Cook the raspberries over a low heat, then add the NH sugar and pectin mixture. Cook for a further 1 minute. Pour half over the biscuit. Place in the freezer.

Peach mousse
2 egg yolks
25g sugar
160g peach
130g single cream
5g gelatine

Mix the yolks and sugar. Add the mixed peaches. Cook. Add the gelatine and whipping cream. Pour half over the compote and place in the freezer for 10 minutes.

Assembly

Proceed quickly with the rest of the assembly otherwise the mousse will start to set. Place in the freezer overnight or for at least 6 hours.

Raspberry jelly
50g raspberry coulis
10g caster sugar
20g water
2g gelatine
Pieces of white peach

Add pieces of white peach. Make a raspberry jelly and pour over the frozen cake and peaches.

Strawberry and whipped cream tartlet

Strawberry tartlet with whipped cream in a tray made of

– a sweet pastry
– a strawberry mousse
– a strawberry topping
– a quenelle of mascarpone whipped cream

Material used

– Silikomart Oval shape mould 9 cavities in silicone

– Silikomart quenelle mould

– Micro-perforated baking mat X2

Ingredients

Strawberry mousse
✔100g strawberries
✔20g caster sugar
✔75g liquid cream 30% minimum fat
✔3g gelatine

For the mascarpone whipped cream quenelle
✔20g caster sugar
✔100g single cream 30% fat
✔50g mascarpone cheese

Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin
✔ Optional: red colouring

Cooking

165 / 170°C
18-20 minutes

The recipe

For 6-7 tarts

Strawberry mousse
✔100g strawberries
✔20g caster sugar
✔75g liquid cream 30% minimum fat
✔3g gelatine

In a saucepan, heat the strawberry puree with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside. Whip the cold cream with a mixer and gently fold it into the previous mixture. Fill the silikomart kit tarte ring square 8 cm and place in the freezer for at least 3 hours.

For the mascarpone whipped cream quenelle
✔20g caster sugar
✔100g single cream 30% fat
✔50g mascarpone cheese

Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silicone mould in the shape of dumplings and place in the freezer.

Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut out with a cookie cutter in the shape of a tray. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.

Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin NH
✔ Optional: red colouring

Pour the mixed strawberries into a saucepan and heat through. In a small bowl, mix the sugar and pectin. Add this mixture to the pan and mix well. Bring to the boil and cook for 1 minute. I added a few drops of red colouring because the strawberries lose their colour when heated. Leave to cool.

Glaze the frozen strawberry mousse when the glaze is below 40°C and place on the tarts. Place the frozen whipped cream quenelle and decorate with gold leaf. Set aside in a cool place until ready to eat.

Popcorn entremet

Popcorn Entremet

– a vanilla cookie,
– a creamy caramel insert,
– popcorn mousse,
– white velvet spray,
– homemade caramel.

Material used

– X6 silikomart mini Goccia mould

– X15 silikomart petit fours mould

– Ancel 210 Bloom gelatin (gold quality)

– White velvet sprays

– Micro-perforated baking mat

Ingredients

Creamy caramel insert
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatin

Vanilla biscuit
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites

Popcorn mousse (the day before)
✔60g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatin
✔100g full-fat liquid cream 30% MG min.

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream

Assembly
✔Caramel
✔Popcorn

The recipe

For 4 entremets

Creamy caramel insert (the day before)
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatin

Heat the sugar, water and glucose in a saucepan. When the caramel is colored, pour in the hot cream. Mix well. In a bowl, combine the yolks and cold cream. Pour the caramel over the yolks, stir and return to the pan. The caramel will thicken slightly. Remove from the heat and add the gelatine, softened in cold water and squeezed dry. Fill the silikomart small oven mould with the cream and place in the freezer for at least 4 hours.

Vanilla biscuit
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites

Pour the egg, brown sugar, cream and vanilla powder into a bowl. Then add the melted butter. Mix well. Sift in the flour. In another bowl, beat the egg whites with an electric mixer. Gently fold in. Spread out over 1 cm, smoothing with an angled spatula. Bake for around ten minutes at 170-180°C. Time may vary according to oven. The cookie should come out golden brown. Take the cookie out of the oven and let it cool before cutting it out with a circular cookie cutter the diameter of the opening in your silikomart mold.

Popcorn-infused cream
✔40g corn
✔200g liquid cream

Pour corn kernels into a saucepan with a little oil. Cover and heat. When all the popcorn has popped, add some liquid cream. Heat the cream, turn off the heat and leave to infuse for at least 1-2 hours. Strain the popcorns, crushing them as much as possible to recover the infused cream.

Popcorn mousse (the day before)
✔60g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatin
✔100g full-fat liquid cream 30% MG min.

Place gelatine leaves in a bowl of cold water. In a bowl, add two egg yolks with powdered sugar and mix. Return the infused cream to the heat and pour gradually into the bowl. Stir and return to the pan. Cook, stirring constantly, without exceeding 82-83°C. Remove from the heat, add the gelatine, mix and set aside to cool slightly. In the meantime, whip the 100g of cold cream with an electric mixer. Incorporate the previous mixture and stir gently with a spatula.

Assembly
Fill the silikomart mini Goccia X6 mold with popcorn mousse, add the frozen caramel cream insert, add a little more mousse if necessary, and finish with the vanilla cookie. Place in the freezer overnight.

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream

Heat the sugar in a saucepan. When it begins to brown, gradually add the butter. Mix well. Finally, add the hot cream. Cook over a low heat for 6 minutes, until the caramel thickens. Strain and chill. Fill a piping bag with the caramel.

Spray frozen entremets with white velvet spray.

Top with caramel and decorate with a few caramelized popcorns.

Defrost in a cool place for at least 2 to 3 hours.