English – Page 3 – Les délices 31

Strawberry flower

Strawberry flower composed of

– strawberry mousse,
– speculoos crisp,
– strawberry jelly,
– a scoop of strawberry sorbet,
– a sweet tuile,
– strawberry compote.

Equipment used

– Silicone flower mould

– Silikomart quenelle mould

– Silikomart stencil

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

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

Strawberry mousse
✔115g strawberries
✔20g sugar
✔85g single cream
✔2g gelatine

Speculoos crisp
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste

Strawberry sorbet

Strawberry jelly
✔80g strained strawberries
✔15g sugar
✔2g gelatine
✔Pink/red food colouring

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

The recipe

For 4 flowers

Strawberry mousse
✔115g strawberries
✔20g sugar
✔85g single cream
✔2g gelatine

Soak the gelatine in very cold water.

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

In a separate bowl, whip the remaining single cream with an electric mixer, then fold it into the cooled mixture.

Assembly

Fill the silicone mould with strawberry mousse. Chill for at least 4 hours to allow the gelatine to set, then place in the freezer.

Speculoos crunch
✔20g white chocolate
✔20g Crêpes dentelles
✔30g Speculoos paste

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter with a diameter slightly smaller than your mould. Place in the freezer until ready to assemble.

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

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

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

Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Place your crispy biscuit in the middle.

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

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

Strawberry jelly
✔80g strained strawberries
✔15g sugar
✔2g gelatine
✔Pink/red food colouring

Blend the strawberries and strain them to remove the seeds. Pour the strawberries into a saucepan with the caster sugar. Place over the heat. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Allow to cool slightly before filling the hollows of your dessert cases.

Dressage

Turn out your desserts and place them quickly onto your plates. Fill the centre of your jelly flowers with strawberry jelly. Chill.

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

Mango panna cotta

Mango panna cotta

– panna cotta,
– diced mango,
– a passion fruit,
– a sweet tuile.

Equipment used

– Silikomart Mini Raggio mould

– Tile mould

(affiliate links via Amazon)

Ingredients

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

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

Diced mango

Passion fruit

The recipe

For 4 pannas cottas

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

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

Pour the coconut cream and caster sugar into a saucepan.

Heat the cream, stirring occasionally.

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

Pour into your Silikomart mould. I didn’t fill my mould to the brim. I used about 60g per mould.

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

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

Dice the mango and arrange the pieces around the edge of the panna cotta. Place the passion fruit in the centre of the dish.

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

Mix all the ingredients together. Spoon the mixture into the tuile mould. Smooth the surface with an offset spatula to remove any excess.

Bake in a preheated oven at 170°C for 7–8 minutes (cooking time may vary depending on your oven).

Remove from the tin as soon as they come out of the oven.

Be careful: they harden very quickly and become brittle. Handle with care.

Set aside in a dry place until ready to assemble; otherwise, they will soften slightly.

Place the tile on top of your dessert just before serving.

Pistachio and orange blossom

Pistachio and orange blossom composed of

– a pistachio crisp,
– pistachio praline,
– a pistachio mousse,
– a white chocolate coating,
– an orange blossom mousse,
– pistachio powder.

Equipment used

– Silikomart Pistachio mould

– Silicone bar mould

– Ancel 210 Bloom gelatine (gold grade)

(Paid Amazon links)

Ingredients

Pistachio praline
✔150g unsalted pistachios
✔75g caster sugar

Pistachio crunch
✔20g white chocolate
✔30g pistachio praline
✔20g crêpes dentelles

Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔60g pistachio praline
✔2g gelatine

White chocolate coating
✔White chocolate
✔Green/red food colouring
✔Cocoa butter or neutral oil

Orange Blossom Mousse
✔30g single cream
✔30g white chocolate
✔60g cold single cream
✔10g orange blossom water
✔1g gelatine

Pistachio powder

The recipe

For 4 desserts

Pistachio praline
✔150g unsalted pistachios
✔75g caster sugar

Spread the pistachios on a baking tray and bake at 150°C for 15 minutes. In a saucepan, add the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the pistachios and the chopped caramel in the bowl of a food processor and blend until you have a praline.

Pistachio crunch
✔20g white chocolate
✔30g pistachio praline
✔20g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of baking paper and place in the freezer for a few minutes. Cut out using the cutter supplied with your Silikomart mould. Place in the freezer.

Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔60g pistachio praline
✔2g gelatine

Place the gelatine leaves in a bowl of cold water.

Melt the white chocolate in the microwave or in a bain-marie. In a saucepan, heat the 30 g of single cream with the pistachio praline. Remove from the heat and add the squeezed gelatine and the melted white chocolate. Stir and set aside.

Whip the chilled single cream using an electric whisk. Pour in the previous mixture once its temperature is below 35°C and stir gently.

Proceed with the assembly.

Orange Blossom Mousse
✔30g single cream
✔30g white chocolate
✔60g cold single cream
✔10g orange blossom water
✔1g gelatine

Melt the white chocolate in the microwave or in a bain-marie.

Heat the 30g of single cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine (well-squeezed and previously softened in a bowl of cold water) and the orange blossom water. Set aside.

Whip the very cold single cream (60g) using an electric whisk.

Gently fold in the cooled mixture (below 30°C) using a spatula.

Assembly

Fill the silicone bar mould with orange blossom mousse. Place in the freezer for at least 3 hours.

Fill the Silikomart Pistachio 30ml mould halfway with pistachio mousse, making sure to cover the sides thoroughly.

Pipe the pistachio praline using a piping bag.

Spread the remaining pistachio mousse.

Finish with the crispy pistachio praline biscuit.

Place in the freezer for at least 3 hours.

Turn the desserts out of their tins and immediately coat them in chocolate.

Melt the white chocolate with the cocoa butter or neutral oil in the microwave. Add the green food colouring. Mix well.

Melt a very small amount of white chocolate and add red food colouring. Transfer to a piping bag.

Poach a little red-coloured white chocolate onto the top of your green chocolate without mixing it in! Using a wooden skewer or the tip of a knife, dip your pistachio dessert.

Repeat this for each pistachio.

Plating

Sprinkle a little pistachio powder onto your serving plate. I chopped some unsalted pistachios. Place your bar of orange blossom mousse on the plate.

Remove the pistachio.

Place in the fridge for at least 1 hour to allow it to defrost.

Lemon and strawberry entremet

Lemon and strawberry entremet composed of

– a lemon mousse,
– an almond biscuit,
– a strawberry jelly,
– sweet tuiles.

Equipment used

– Silikomart single-portion mould

– Silicone tile mould

Ingredients

Lemon mousse
✔1 egg
✔30g sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream

Almond biscuit
✔35 g ground almonds
✔25 g egg
✔35 g icing sugar
✔10 g butter
✔7 g flour
✔1 egg white
✔10 g caster sugar

Strawberry jelly
✔165g strained strawberries
✔35g sugar
✔4g gelatine
✔Pink/red food colouring

Sweet tuile
✔15g butter
✔15g flour
✔15g egg white
✔15g sugar
✔4 drops of natural wild berry flavouring
✔Pink food colouring

The recipe

For 4 entremets

Almond biscuit
✔35 g ground almonds
✔25 g egg
✔35 g icing sugar
✔10 g butter
✔7 g flour
✔1 egg white
✔10 g caster sugar

In a mixing bowl, mix the whole egg with the icing sugar. Add the ground almonds, flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar until stiff. Fold in a third of the egg whites to loosen the mixture, then gently fold in the remainder using a spatula. Pour the biscuit batter onto a baking tray lined with baking paper. Spread it out using an offset spatula to ensure an even thickness. Bake the biscuit for 12 to 14 minutes at 170°C. Remove the biscuit from the oven and leave it to cool before peeling it off the paper and cutting it out using a circular cookie cutter with a diameter slightly smaller than your Silikomart mould.

Lemon mousse
✔1 egg
✔30g caster sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream

In a saucepan, heat the lemon juice with the caster sugar and the egg until the mixture thickens. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Set aside to cool.

Whip the very cold single cream with an electric whisk and gently fold into the previous mixture, the lemon curd.

Assembly

Fill the Silikomart single-portion mould with lemon mousse. Place a biscuit disc inside, previously brushed with syrup. (I used a syrup made from a little limoncello, water and sugar). Place in the freezer overnight.

Strawberry jelly
✔165g strained strawberries
✔35g sugar
✔4g gelatine
✔Pink/red food colouring

Blend the strawberries and strain them to remove the seeds. Pour the strawberries into a saucepan with the caster sugar. Place over the heat. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Stir, then leave to cool slightly before pouring into your Pavoni mould. Chill until the jelly sets, then place in the freezer.

I used the remaining jelly to fill some flower-shaped silicone moulds, which I placed in the fridge and then in the freezer.

The next day, turn out your lemon dessert and keep it chilled until ready to serve. Turn out your jelly rings and place them quickly onto your serving plates. Keep your plates chilled.

Sweet tuile
✔15g butter
✔15g flour
✔15g egg white
✔15g sugar
✔4 drops of natural wild berry flavouring
✔Pink food colouring

Mix all the ingredients together. Fill the lace tuile mould. Smooth the surface with an offset spatula to remove any excess.

Just before serving, carefully place your tuiles on your plate, followed by your dessert.

On top of each dessert, I added a strawberry jelly flower topped with a small piece of edible gold leaf.

Assorted red fruit basket

Assorted red fruit basket

– strawberry mousse,
– a layer of strawberry compote,
– a speculoos crisp,
– white velvet spray,
– strawberry compote,
– a scoop of raspberry sorbet.

Equipment used

– Silicone basket mould

– Silikomart quenelle mould

– Baking paper

– Ancel gelatine (210 bloom)

Ingredients

Strawberry compote
✔100g diced strawberries
✔15g sugar
✔1g NH pectin

Strawberry mousse
✔180g strawberries
✔20g sugar
✔3g gelatine
✔100g cold single cream

Speculoos crunch
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste

Assembly

✔White velvet spray

Red berry compote
✔100g red berries (65g strained)
✔10g sugar
✔1g NH pectin

The recipe

For 3 entremets

Strawberry compote
✔100g diced strawberries
✔15g sugar
✔1g NH pectin

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

In a saucepan, heat the 100g of chopped fresh strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.

Speculoos crisp
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste

Mix the white chocolate (previously melted in the microwave), the speculoos paste and the crêpes dentelles. Roll out the mixture between two sheets of baking paper.

Chill until the chocolate has set, then cut out using a cookie cutter. Keep chilled until ready to assemble.

Strawberry mousse
✔180g strawberries
✔20g sugar
✔3g gelatine
✔100g cold single cream

Soak the gelatine in cold water until it has softened. Heat the strawberry purée (blended strawberries) and sugar, then remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature drops below 30°C.

Gently fold in the well-chilled single cream, which has been whipped beforehand using an electric mixer.

Assembly

Fill halfway with strawberry mousse

Spoon out the strawberry compote.

Top with the remaining strawberry mousse.

Finish with the speculoos biscuit.

Place in the freezer overnight.

The next day, turn the desserts out of their moulds and immediately apply the white velvet spray.

Chill in the fridge for at least 4 hours to allow it to defrost.

Red Berry Compote
✔100g red berries (65g strained)
✔10g sugar
✔1g NH pectin

In a saucepan, heat the blended and strained raspberries. Add the sugar and pectin mixture and cook, stirring constantly, for 2 minutes. Allow to cool slightly before piping onto your serving plate using the Silikomart lotus flower stencil.

Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Place a basket on each serving plate. I’ve added a few raspberries and a scoop of raspberry sorbet.

Pistachio and raspberry success

Pistachio and raspberry success composed of

– pistachio dacquoise biscuit,
– pistachio praline custard,
– raspberries.

Equipment used

– Baking tray

– Ancel gelatine (240 bloom)

– Piping bags

– Plain nozzle

Ingredients

Pistachio praline
✔200g pistachios
✔100g caster sugar

Pistachio Dacquoise
✔100 g caster sugar
✔90 g ground pistachios
✔30 g ground almonds
✔150 g egg whites
✔75 g caster sugar

Pistachio praline butter cream
✔3 egg yolks
✔150 g caster sugar
✔60 g water
✔180 g softened butter
✔100 g praline

The recipe

Pistachio praline
✔200g pistachios
✔100g caster sugar

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

Pistachio Dacquoise
✔100 g icing sugar
✔90 g ground pistachios
✔30 g ground almonds
✔150 g egg whites
✔75 g caster sugar

Preheat the oven to 180°C. Sift together the ground almonds, ground pistachios and icing sugar. In another bowl, whisk the egg whites until stiff, gradually adding the caster sugar. Gently fold in the dry ingredients. Pipe onto a baking tray using a piping bag fitted with a plain nozzle.

Sprinkle with some chopped pistachios and bake in the oven for 12 minutes.

Pistachio praline butter cream
✔3 egg yolks
✔150 g caster sugar
✔60 g water
✔180 g softened butter
✔100 g praline

Pour the water and caster sugar into a saucepan and heat to 121°C. Place the egg yolks in the bowl of a food mixer and begin whisking when the syrup reaches 115°C. When the syrup reaches 121°C, pour it over the egg yolks and whisk until cooled.

Once the mixture has cooled, gradually add the softened butter, cut into pieces, whilst stirring at low speed. The butter should be at the same temperature.

Finally, add the pistachio praline and mix.

Assemble the dessert

Place your first dacquoise biscuit on your serving plate.

Arrange the raspberries on top.

Pipe the buttercream around the raspberries using a plain piping nozzle.

Place the second dacquoise biscuit (the one covered with chopped pistachios) on top.

Chill for at least 3 hours. The butter will harden again.

I served my dessert with a raspberry salad.

Strawberry cake with mousseline cream

Strawberry cake consisting of

– sponge cake soaked in syrup,
– mousseline cream,
– fresh strawberries,
– strawberry jelly.

Equipment used

– 14cm pastry ring, 4.5cm high

– Ancel 210 bloom gelatine

– Tefal baking tray

– Angled spatula

– Rhodoid film, 4.5cm high

(Paid Amazon links)

Ingredients

The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour

Mousseline cream‌ ‌
✔200 ‌g‌ ‌of‌ ‌milk‌ ‌ ‌
✔45g‌ ‌of‌ ‌sugar‌ ‌
✔2 ‌egg‌ ‌yolks‌ ‌
✔7 ‌g‌ ‌of‌ ‌flour‌ ‌
✔70 g butter
✔7 g cornflour
✔liquid vanilla or vanilla pod
+
✔70 g softened butter

The jelly
✔130g puréed strawberries
✔15g caster sugar
✔2g gelatine

Assembly and decoration
✔Strawberries

Syrup
✔30g caster sugar
✔30g water
✔A dash of alcohol

The recipe

Serves 4–6

The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour

In a bowl, whisk the eggs and sugar, place the bowl over a bain-marie and whisk until the mixture reaches 55°C. ‌ ‌Pour ‌into‌ ‌the‌ ‌bowl‌ ‌of‌ ‌the‌ ‌food‌ ‌processor‌ ‌and‌ ‌whisk ‌until‌ ‌completely‌ ‌cooled. The mixture will double in volume. Then sift the flour and cornflour over the top. Stir gently. ‌ ‌Bake in an oven preheated to 210°C, then immediately reduce the temperature to 190°C for 12 to 15 minutes. ‌ ‌Once cooled, cut out two circles slightly smaller than your pastry ring.‌ ‌

Heat the milk and vanilla. In a bowl, mix the egg yolks, sugar, flour and cornflour. ‌ ‌Pour in the hot milk, stir, then return to the saucepan.‌ ‌Stir until the custard thickens. Remove from the heat, add 70g of butter, cut into cubes, and blend. Cover with cling film and leave the custard to cool completely. ‌ ‌In the bowl of the food processor, whip the remaining 70g of butter until creamy. ‌ ‌Then‌ ‌gradually add‌ ‌the‌ ‌chilled‌ ‌mousseline‌ ‌cream‌ ‌to‌ ‌room‌ ‌temperature (the same temperature as the butter). Be sure to use standard butter, not softened or low-fat, as it will harden again when chilled and give the cream and the strawberry cake its structure.
‌
Assembly‌
Place a 14cm diameter pastry ring on your plate. ‌ ‌Place‌ ‌a‌ ‌sheet‌ ‌of‌ ‌parchment‌ ‌paper.‌ ‌Arrange‌ ‌strawberries‌ ‌cut‌ ‌in‌ ‌half‌ ‌all‌ ‌around.‌ ‌Place‌ ‌the‌ ‌first‌ ‌sponge‌ ‌cake‌ ‌layer‌ ‌at‌ ‌the‌ ‌bottom. ‌ ‌Brush this sponge with a sugar syrup mixed with rum or kirsch.‌

Syrup
✔30g caster sugar
✔30g water
✔A dash of alcohol

In a small saucepan, combine 30g of caster sugar and 30g of water, then heat until it comes to the boil. Remove from the heat and add a small dash of alcohol. Mix well. ‌

Pipe on some mousseline cream, a few strawberries cut into pieces, ‌ ‌some‌ ‌cream,‌ ‌the‌ ‌second‌ ‌sponge‌ ‌cake‌ ‌layer‌ ‌soaked‌ ‌in‌ ‌syrup‌ ‌and‌ ‌finish‌ ‌with‌ ‌a‌ ‌little‌ ‌cream. Smooth the surface with an offset spatula, then chill for at least 4 hours to allow the butter to set and give your strawberry cake its structure.

The jelly
✔130g blended strawberries
✔15g caster sugar
✔2g gelatine

Blend 130g strawberries and strain to remove the seeds. Pour the strawberries into a saucepan with 15g caster sugar. Place over the heat. Remove from the heat and add 2g gelatine, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food colouring as the strawberries lose their colour when heated. Stir, then leave to cool before pouring over your cake. I wrapped a second sheet of Rhodoid film around my cake so I could pour the jelly over it. Place in the fridge until the jelly sets.

Garnish with strawberries.

Remember to remove the plastic wrap before serving your cake.

Butterfly raspberry entremet

Butterfly raspberry entremet composed of

– a raspberry mousse,
– a raspberry compote,
– raspberry jelly,
– a lace tuile.

Equipment used

– Silikomart single-portion mould

– Ancel 210 bloom gelatine

– Pavoni raspberry-shaped silicone mould

– Butterfly lace mould

Ingredients

Raspberry mousse
✔115g raspberries
✔20g sugar
✔85g single cream
✔2g gelatine

Raspberry jelly
✔75g raspberries
✔10g sugar
✔1.5g gelatine

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

Tuile
✔15g butter
✔15g flour
✔15g egg white
✔15g sugar
✔4 drops of natural wild berry flavouring

Red berry compote
✔100g red berries (65g strained)
✔10g sugar
✔1g NH pectin

The recipe

Makes 4 desserts

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

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place back in the freezer until ready to assemble.

Raspberry mousse
✔115g raspberries
✔20g sugar
✔85g single cream
✔2g gelatine

Blend the raspberries and strain to remove the seeds. Place the gelatine leaves in a bowl of cold water. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat, add the drained and softened gelatine. Mix and set aside. In a bowl, pour in the very cold single cream and whip with an electric mixer together with the sugar.

Add the mixture from the previous step and stir gently.

Fill the Silikomart single-portion mould with raspberry mousse. Top with the crispy speculoos biscuit. Place in the freezer for at least 3 hours.

Raspberry jelly
✔75g raspberries
✔10g sugar
✔1.5g gelatine

Blend the raspberries and strain them to remove the seeds. Pour the raspberries into a saucepan with the caster sugar. Place over the heat. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Stir, then leave to cool slightly before pouring into your Pavoni raspberry mould. Place in the fridge until the jelly sets, then transfer to the freezer.

The next day, make the rest of the recipe: the compote and the tuile.

Red Berry Compote
✔100g red berries (65g strained)
✔10g sugar
✔1g NH pectin

Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Turn out your desserts. Place a dessert in the centre of your plate. Take your raspberries in jelly out of the freezer. Leave them to defrost before carefully separating the raspberries and placing them on top of your dessert.

Tuile
✔15g butter
✔15g flour
✔15g egg white
✔15g sugar
✔4 drops of natural wild berry flavouring

Just before serving, add your tuile.

Mango and coconut egg

Mango and coconut egg

– a coconut dacquoise biscuit,
– a mango and passion fruit filling,
– a coconut mousse,
– white velvet spray,
– diced mango.

Equipment used

– Silikomart Egg mould, 30ml – 12 cavities

– Ancel gelatine, 210 bloom

– Striped Egg silicone mould (illDesign)

(Paid Amazon links)

Ingredients

Coconut dacquoise
✔45g egg whites
✔35g desiccated coconut
✔20g sugar

Mango and passion fruit filling
✔120g mango and passion fruit coulis
✔1g gelatine
✔15g caster sugar

Coconut mousse
✔3g gelatine
✔200g coconut cream
✔20g caster sugar
✔80g single cream (30% fat)

Assembly
Diced fresh mango

White velvet spray

La recette

Makes 4 desserts

Coconut dacquoise
✔45g egg whites
✔35g desiccated coconut
✔20g caster sugar

Whisk the egg whites with the caster sugar until stiff. Sift the desiccated coconut and icing sugar over the mixture. Fold in gently. Pipe the dacquoise onto a sheet of baking paper roughly the length of your tin and bake at 170°C for 12 to 15 minutes. Leave to cool. Cut out circles using a cookie cutter the same diameter as your tin. Set aside.

Mango and passion fruit filling
✔120g mango and passion fruit purée
✔1g gelatine
✔15g caster sugar

Place the gelatine sheet in a large bowl of cold water. In a saucepan, heat the mango and passion fruit purée with the caster sugar until it comes to the boil. Remove from the heat, add the squeezed gelatine, leave to cool slightly, then pour into your Silikomart Eggs mould. Chill for 1 hour, then freeze for at least 4 hours.

Coconut mousse
✔3g gelatine
✔200g coconut cream
✔20g caster sugar
✔80g single cream (30% fat)

Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 200g coconut cream with the caster sugar until it comes to the boil. Remove from the heat, add the squeezed gelatine. Stir and set aside. Pour in the mixture (once it has cooled to below 30°C) and stir gently.

Assembly

Fill the striped egg-shaped silicone mould halfway with coconut mousse.

Add the frozen mango and passion fruit mixture. Top with coconut mousse.

Finish with the dacquoise biscuit.

Place in the freezer overnight.

The next day, turn the desserts out of their moulds and immediately apply the white velvet spray. Place each egg on a serving plate and chill for at least 4 hours to allow it to thaw.

Dice some fresh mango into small cubes and arrange them around your egg.

I added a white chocolate flower on top.

Easter Royal

Easter Royal composed of

– an almond dacquoise biscuit,
– a praline crisp,
– chocolate mousse,
– brown velvet spray.

Equipment used

– 14cm diameter dessert ring

– Ancel 210 bloom gelatine (gold grade)

– Brown velvet spray

Ingredients

Almond dacquoise
✔45g egg whites
✔45g ground almonds
✔40g icing sugar
✔15g caster sugar

Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar

+Brown velvet spray

Crunchy praline
✔35g praline
✔25g milk chocolate
✔20g crêpes dentelles

Chocolate mousse
✔150g milk chocolate
✔150g milk
✔20g sugar
✔2 eggs (yolks and whites)
✔150g whipped cream
✔3g gelatine

The recipe

Serves 4 to 6

Almond dacquoise
✔45g egg whites
✔45g ground almonds
✔40g icing sugar
✔15g caster sugar

Preheat the oven to 170°C. Sift the ground almonds and icing sugar together. Beat the egg whites with the sugar until stiff. Gently fold in the dry ingredients. Pour into the tin and bake for 10–12 minutes until it begins to brown. Leave to cool before cutting out two circles with a smaller diameter than your ring.

Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar
Spread the hazelnuts out on a baking tray and bake at 150°C for 15 minutes. In a saucepan, add the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts (rubbed beforehand to remove as much skin as possible), the almonds and the caramel (cut into pieces) into the bowl of a food processor and blend until you have a praline.

Praline crunch
✔35g praline
✔25g milk chocolate
✔20g crêpes dentelles

Mix the praline, melted milk chocolate and crumbled crêpes dentelles. Spread over one of the almond dacquoise rings and place in the freezer.

Chocolate mousse
✔150g milk chocolate
✔150ml milk
✔20g caster sugar
✔2 eggs (yolks and whites)
✔150ml whipped cream
✔3g gelatine

Soak the gelatine sheet in a bowl of cold water until softened. In a bowl, mix the egg yolks with the caster sugar.

Heat the milk in a saucepan. Remove from the heat and pour it over the egg yolk and sugar mixture, stirring continuously. Return the mixture to the saucepan over a low heat and cook until it reaches 82°C. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until it has melted. Set aside.

Heat the milk in a saucepan. Remove from the heat and pour it over the egg yolk and sugar mixture, stirring constantly. Return the mixture to the saucepan over a low heat and cook until it reaches 82 °C. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate and whisk until it has melted. Set aside.

Whisk the egg whites until stiff, then fold them into the cream in two or three batches, gently folding with a spatula after each addition.

Assemble your cake.

Assembly

Line the base of your dessert ring with cling film.

Fill the base of your ring with chocolate mousse, making sure to cover the sides thoroughly.

Add the first dacquoise biscuit.

Top up with the remaining chocolate mousse.

Finish with the biscuit topped with the crunchy layer. Place in the freezer overnight.

The next day, turn your cake out of the tin and spray the top with brown velvet spray. (I placed a sheet of Rhodoid film all around it whilst applying the spray, then removed it).

For the decoration, I melted a little milk chocolate in the microwave and piped it onto the cake. I had placed some baking trays or slates in the freezer a few hours beforehand so that they were nice and cold. I piped the chocolate in a circular pattern; it hardened quickly on contact with the cold. Work quickly to shape it into a nest and place it on your cake.