English – Page 28 – Les délices 31

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.

Peach and strawberry tart

Peach and strawberry tart

– sweet pastry,
– almond cream,
– strawberry compote,
– peach jelly,
– mascarpone whipped cream.

Material used

– Silikomart 190mm perforated tart mould

– Silikomart silicone mould

– Micro-perforated baking mat

– Pastry bag

– Saint Honoré pastry bag

– Kitchen thermometer

Ingredients

Peaches in syrup
✔1 l water
✔1 handful raspberries
✔Mint leaves
✔2 white peaches
✔100g sugar

Peach jelly
✔200g filtered juice
✔5g gelatin

Sweet dough
✔130g flour
✔45g sugar
✔70g butter
✔1 yolk
✔1 pinch salt

Almond cream
✔50g softened butter
✔50g powdered sugar
✔50g almond powder
✔50g eggs

Strawberry compote
✔120g strawberry dice
✔25g caster sugar
✔2-3g NH pectin

Neutral glaze
✔5g gelatin
✔75 ml water
✔100 g powdered sugar
✔25 g glucose

Chantilly mascarpone
✔150g very cold liquid cream
✔75g mascarpone cheese
✔20g sugar

Cooking

165 / 170°C
18-20 minutes

The recipe

I was inspired by the recipe I found on the Pupilles et Gourmandises website.

Serves 4-6

Peaches in syrup (the day before)
✔1 l water
✔1 handful raspberries
✔Mint leaves
✔2 white peaches
✔100g sugar

Pour the water, handful of raspberries, mint leaves and sugar into a saucepan. Cut two white peaches into 4 and add to the saucepan. Cook for around 15 minutes. Cooking time may vary according to the ripeness of your peaches. They should be just melting, but not overcooked.

Pick and peel the peaches. Strain the juice from the peaches through a sieve and keep 200g of juice. Halve the peaches and arrange in the bottom of the silikomart mould.

Peach jelly (the day before)
✔200g filtered juice
✔5g gelatin

Place gelatine leaves in a bowl. Heat the filtered peach cooking juice. As soon as it boils, turn off the heat and add the wrung-out, softened gelatine. Pour the juice over the peaches. Chill for 1 hour, then freeze overnight.

Sweet dough
✔130g flour
✔45g sugar
✔70g butter
✔1 yolk
✔1 pinch salt

Mix all ingredients together, film and chill in the fridge for 1 hour. Roll out the dough between two sheets of parchment paper , line your tart tin, placed on a micro-perforated baking mat (optional, you can add a micro-perforated strip to the inside of your circle) , then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake for 18 to 20 minutes. Leave to cool.

Almond cream
✔50g softened butter
✔50g powdered sugar
✔50g almond powder
✔50g eggs

Cream the butter with the powdered sugar. Add almond powder and eggs. Mix well. Pour into tart shell and bake for 20 minutes (time may vary according to oven). Leave to cool.

Strawberry compote
✔120g strawberry dice
✔25g caster sugar
✔2-3g NH pectin

Cut the strawberries into very small cubes and heat over low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and allow to cool to room temperature. Pour the compote over the tart, smoothing with a spatula. Set aside in a cool place.

Neutral glaze
✔5g gelatin
✔75 ml water
✔100 g powdered sugar
✔25 g glucose

In a bowl of cold water, place the gelatin leaves. In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung-out gelatin. Mix well. Wait for the mixture to reach 30°C before glazing your frozen peach puck. Place the peaches on your tart.

Mascarpone whipped cream
✔150g cold liquid cream
✔75g mascarpone cheese
✔20g sugar

Pour the mascarpone and cold liquid cream into a bowl and whip with an electric mixer. Gradually fold in the sugar. Fill a piping bag fitted with a Saint Honoré tip and poach the whipped cream all around the peach puck.

Magnum vanilla pecan

– vanilla ice cream
– homemade caramel
– caramelised pecans
– Dulcey chocolate icing

Material used

– X2 magnum silikomart mould

– Angled spatula

Ingredients

For the homemade caramel
✔ 160g caster sugar
✔ 200g heated liquid cream
✔ 50g semi-salted butter

For the vanilla ice cream
90g sweetened condensed milk
260g very cold liquid cream 30%MG minimum
1 sachet vanilla sugar
Vanilla powder
2g Stabglaces

Dulcey chocolate icing
✔250g Dulcey chocolate
✔25g neutral oil

Assembly
✔ Caramelised pecans

The recipe

For 4 magnums

For the homemade caramel
✔160g caster sugar
✔200g heated single cream
✔50g semi-salted butter

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

For the vanilla ice cream
✔90g sweetened condensed milk
✔260g very cold liquid cream 30%MG minimum
✔1 sachet vanilla sugar
✔Vanilla powder
✔2g Stabglaces

In a small bowl, mix one sachet of vanilla sugar with the Stabglaces. In a salad bowl, pour the liquid cream, the vanilla powder, the vanilla sugar mixed with the Stabglaces. Mix well and chill for at least 15 minutes. Whip the cold cream with an electric mixer. Gradually add the sweetened condensed milk.

Stabglaces is an emulsifier for making ice cream. It stabilises the aqueous structure of the mixture, preventing the formation of unpleasant ice crystals.

Assembly

Add a little caster sugar to a pan and melt until it is a lovely golden colour. Add the pecans and coat well in the caramel. Pour onto a sheet of baking paper or a silicone mat, spacing them out to prevent them sticking together. Leave to cool well.

Fill the magnum mould halfway with the cream. Add the homemade caramel and caramelised pecans. Top with cream. Don’t forget to add a wooden stick, smooth with an angled spatula to remove any excess and place in the freezer for at least 3 hours.

Dulcey chocolate icing
✔250g Dulcey chocolate
✔25g neutral oil

Melt the Dulcey chocolate with the neutral oil in a narrow container that can still hold the magnum.

What is Dulcey? Blond chocolate, otherwise known as Dulcey chocolate, is made from caramelised white chocolate.

–> So here I used white chocolate that I placed in an ovenproof dish with a little neutral oil and I baked it at 120°C, stirring it regularly until it coloured.

Unmould your magnums. When the chocolate is below 35°C, dip the frozen magnum into the chocolate.

Return to the freezer until ready to eat.

Blueberry cake

Blueberry cake made with

– an almond biscuit,
– blueberry mousse
– a blueberry cream,
– blueberry jelly
– whipped cream.

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
10g melted butter
7g flour
2 egg whites (50g)

Blueberry mousse 1
80g liquid cream
90g blueberries
15g sugar
2g gelatine

Blueberry mousse 2
55g blueberries
30g sugar
110g cream
2g gelatine

Blueberry cream
90g blueberries
2 egg yolks
30g sugar
30g single cream
1 leaf gelatine 2g

Blueberry jelly
50g blueberries, mixed and strained
15g water
10g caster sugar
2g gelatine

The recipe

Pour 4 personnes

Almond biscuit
35g almond powder
35g icing sugar
25g egg
10g melted butter
7g flour
2 egg whites (50g)

Mix the powders, butter, egg and egg whites in a bowl. Bake at 170°C for 14-15 minutes.

Blueberry mousse 1
80g liquid cream
90g blueberries
15g sugar
2g gelatine

Pour the blended blueberries into a saucepan. Bring to the boil, then remove from the heat and add the gelatine. Mix well. In another bowl, whip the cream and add to the previous mixture. Mix well. Pour over the biscuit and place in the freezer for 10 minutes.

Blueberry cream
90g blueberries
2 egg yolks
30g sugar
30g single cream
1 leaf gelatine 2g

Heat the cream. Mix the egg yolks and sugar and add the boiling cream to the mixture. Return to the heat and thicken. Remove from the heat and add the gelatine and mixed blueberries. Pour into the frame. Place in the freezer.

Blueberry mousse 2
55g blueberries
30g sugar
110g cream
2g gelatine

Place 55g of the blueberries in a saucepan. Bring to the boil, then remove from the heat and add the gelatine. Mix well. In another bowl, whip the very cold liquid cream and add to the previous mixture. Pour over the cream and place in the freezer overnight.

Blueberry jelly
50g blueberries, mixed and strained
15g water
10g caster sugar
2g gelatine

Make a jelly with all the ingredients and pour over the frozen cake.

Chill until defrosted. Carefully remove the frame. Serve whole or cut into individual portions.

I decorated with fresh wild blueberries, mint leaves and a little whipped cream on top.

Raspberry tartlet

Raspberry tartlet made with

– a sweet pastry,
– a pastry cream,
– raspberry compote,
– raspberry mousse,
– pink velvet spray.
– a plastic chocolate raspberry,
– mint leaves and raspberries.

Materials used

– Micro-perforated silicone baking mat

– Klassik Silikomart silicone ring tart mold (6 cavities)

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik 70mm mould

– Pink velvet spray

Ingredients

Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine

Sweet pastry
✔50 g soft butter
✔100 g flour
✔35 g powdered sugar
✔15 g almond powder
✔1 pinch salt
✔1 egg yolk
✔Colorant pink

Pastry cream
✔85g milk
✔1 yolk
✔20g sugar
✔7g cornstarch
✔a little liquid or powdered vanilla
✔1 capful of rum

Raspberry compote
✔85g raspberries
✔10g sugar
✔2g NH pectin

Plastic chocolate
✔65g white chocolate
✔40g glucose
✔Red coloring

Assembly
✔Raspberries
✔Mint leaves
✔Pink velvet spray

The recipe

For 4 tartlets

Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine

Place gelatine in cold water until softened. Heat raspberry purée (blend raspberries and strain to remove seeds) and caster sugar until boiling, then remove from heat and add wrung-out, softened gelatine. Mix and set aside.

Pour the cold cream into a bowl and whip with an electric mixer. Stir the cold cream into the warmed (below 30°C) mixture and pour into the silikomart mold. Place in the freezer for at least 3 hours.

Sweet pastry
✔50 g soft butter
✔100 g flour
✔35 g powdered sugar
✔15 g almond powder
✔1 pinch salt
✔1 egg yolk
✔Colorant pink

Mix all ingredients. Form into a ball, line and chill for at least 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out circles and strips. You can place micro-perforated strips in your tartlet molds (optional). Line the tartlet circles and prick the pastry with a fork. Place in the freezer for a few minutes and bake at 170°C for 15 mins on a micro-perforated baking mat. Leave to cool.

Pastry cream
✔85g milk
✔1 yolk
✔20g sugar
✔7g cornstarch
✔a little liquid or powdered vanilla
✔1 capful of rum

Heat the milk and vanilla in a saucepan. In a bowl, combine the yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Add the capful of rum to flavor your cream (optional). Strain and chill.

Raspberry compote
✔85g raspberries
✔10g sugar
✔2g NH pectin

Place the raspberries in a saucepan and heat over low heat, stirring regularly, for around 5 minutes. Turn up the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.

Assembly

Remove the pastry cream and loosen a little. Garnish each tart base with a little cream (approx. 20-25g). Top with raspberry compote.

Remove your raspberry mousse from the freezer and immediately apply the pink velvet spray. Place your mousse on your tartlet. Keep in a cool place until ready to eat. Allow at least 1 to 2 hours for the raspberry mousse to defrost.

I decorated with fresh raspberries, mint leaves and a small raspberry made from plastic chocolate.

Plastic chocolate
65g white chocolate
40g glucose
Red coloring

For the chocolate paste or plastic chocolate: Melt the white chocolate and add the heated glucose and colorant. Mix well. You’ll obtain a paste that needs to be filtered on contact. Leave to rest at room temperature overnight before using.

I made small beads which I then assembled to form a raspb

Strawberry Peach Entremet

Peach and strawberry mousse
-a peach mousse,
-a strawberry compote,
-a sweet biscuit,
-yellow and red velvet spray,
-whipped cream.

Material used

– Decoflex half hollow egg silicone mould

– Yellow and red velvet spray

– Saint Honoré piping tip

– Pastry bag

– Micro-perforated baking mat X2

– Baking tray

Ingredients

Sweet pastry biscuit
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

Strawberry compote
✔60g strawberries, cut into small cubes
✔10g sugar
✔1g NH pectin

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

Final assembly
✔Yellow and red velvet spray
✔Chantilly

The recipe

For 6 entremets

Peach mousse (the day before)

✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g single 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 (the day before)

Fill the Silikomart mould with peach mousse. Place in the freezer overnight.

Sweet pastry biscuit
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

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 fluted 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.

Strawberry compote
✔60g strawberries, finely diced
✔10g sugar
✔1g pectin NH

Mix the sugar and pectin NH in a small bowl. Heat the finely diced strawberries in a saucepan over a low heat for a few minutes. Stir occasionally. Then increase the heat to a gentle boil. Add the sugar and pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Leave to cool, then fill a piping bag with the mixture.

Take the frozen entremets out of the freezer and immediately apply the yellow and red velvet sprays. Place the entremet on the sweet biscuit.

Garnish the centre with the strawberry compote.

Using a Saint Honoré piping tip, poach the whipped cream on top. Using an electric mixer, whip the cream (minimum 30% fat) with the mascarpone and a little caster sugar. Chill for at least 3 hours while defrosting.

Blueberry tartlet

Blueberry tartlet made with

– sweet pastry,
– pastry cream,
– blueberry compote,
– a vanilla dome,
– wild blueberries.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Silikomart pomponette mold

Ingredients

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch salt
✔1 egg yolk

Vanilla dome
✔25g white chocolate
✔25g liquid cream
✔1.5g gelatin
✔Vanilla powder
✔50g liquid cream 30% MG min

Pastry cream
✔125g milk
✔30g caster sugar
✔12g cornflour
✔2 eggs yolk
✔1 capful rum

Blueberry compote
✔150g blueberries
✔25g sugar
✔2g NH pectin

Montage
✔Wild blueberries
✔Mint leaves
✔Edible gold leaf

La recette

Vanilla dome
✔25g white chocolate
✔25g liquid cream
✔1.5g gelatin
✔Vanilla powder
✔50g liquid cream 30% MG min

Soften the gelatine in a bowl of cold water. In a saucepan, heat the cream and vanilla. Remove from heat and add the gelatine and melted white chocolate. Mix well. Set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart pomponette mold. Freeze for 2 to 3 hours.

Pastry cream
✔125g milk
✔30g caster sugar
✔12g cornflour
✔2 eggs yolk
✔1 capful rum

Heat the milk. In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Off the heat, add the capful of rum. Mix well. Pour into a bowl, strain and chill.

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch salt
✔1 egg yolk

Mix all ingredients. Roll out the dough thinly between 2 sheets of parchment paper and chill in the fridge for 30 mins. Line the circles and freeze for 10 minutes. Preheat oven to 170°C. Bake for about ten minutes, then brush with egg yolk. Continue baking for a few minutes. Leave to cool.

Blueberry compote
✔150g blueberries
✔25g sugar
✔2g NH pectin

Place the blueberries in a saucepan and heat over low heat, stirring regularly, for around 5 minutes. Turn up the heat and, as soon as it starts to boil, add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.

Assembly

Remove the crème pâtissière from the fridge. Loosen it a little and spread it inside the tartlets. Spread the blueberry compote on top.

Place the vanilla dome in the middle, then add the wild blueberries around it.

I then decorated with mint leaves and a small sheet of edible gold.

Chocolate eclair

Chocolate eclair

– choux pastry,
– chocolate pastry cream,
– fondant pâtissier,
– milk chocolate.

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Ribbon piping

– Garnishing tip

– Guitar paper

Ingredients

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

Pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔20 g cornstarch
✔25 g butter
✔Liquid vanilla
✔1 capful of rum
✔Milk chocolate

Montage
✔ Milk chocolate
✔ Silver foil
✔ White pastry fondant

The recipe

For 7-8 eclairs

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. Let the dough dry out. Pour into a bowl and gradually add the beaten eggs. Poach the choux pastry onto a micro-perforated mat using a fluted tip. Bake at 180°C for 35 to 40 minutes, then place on a wire rack to cool completely.

Make two holes under each lightning bolt.

Pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔20 g cornstarch
✔25 g butter
✔Liquid vanilla
✔1 capful of rum
✔Milk chocolate

In a saucepan, boil milk with vanilla. In a bowl, mix the yolks with the powdered sugar. Add the cornflour. Pour in the hot milk and return to the pan. Cook, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces and the milk chocolate pistoles (according to the desired intensity). Stir until the chocolate has completely melted into the cream.

Assembly
Fill your éclairs with pastry cream using a piping tip. Warm up the fondant pâtissier with a little melted milk chocolate and top your éclairs with a ribbon pastry tip.

I decorated my éclairs with a milk chocolate decoration. Heat the milk chocolate in the microwave and fill with a piping bag. Draw parallel lines of chocolate on a square of guitar paper the width of your éclair. Let the chocolate set a little before rolling your éclair in it. Place in a cool place and wait for the chocolate to set completely before carefully removing the guitar paper.

I added little leaves of edible gold on top.