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Strawberry tiramisu heart

Strawberry tiramisu heart made with

– homemade sponge biscuits
– mascarpone cream
– strawberry jelly.

Material used

– Heart-shaped pastry frame

– Pastry bag

– Plain pastry bag

– Ancel 210 bloom gelatine

Ingredients

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
+Icing sugar

Cooking time
180°C – 8 to 10 minutes

Mascarpone cream
✔175g mascarpone cheese
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine

Syrup
✔20g water
✔20g sugar
✔A little alcohol

Strawberry jelly
✔85g mixed strawberries
✔15g caster sugar
✔2g gelatine

Assembly
✔Strawberries

The recipe

Serves 4

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
✔A little icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Poach the sponge biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and cut into two hearts.

Mascarpone cream
✔175g mascarpone cheese
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water for around ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix well and set aside. Separate the egg whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture. Mix well and set aside.

Beat the egg whites in the second bowl with an electric mixer, gradually incorporating the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.

Syrup
✔20g water
✔20g sugar
✔A little alcohol

In a saucepan, add the water, sugar and bring to the boil. Turn off the heat and add a little alcohol.

Assembly
Brush the top of your biscuits with syrup. Place your pastry frame on a plate. Insert the first (largest) syrup-soaked biscuit.

Add the halved strawberries all around, then the mascarpone cream, pushing it up over the strawberries. Add the chopped strawberries in the middle. Top up with more mascarpone cream. Add the second soaked biscuit. Smooth over the frame. Fill a piping bag with the remaining mascarpone cream. Poach the top evenly all around.

Chill for at least 4 hours.

Strawberry jelly
✔85g mixed strawberries
✔15g caster sugar
✔2g gelatine

Soften the gelatine in a bowl of cold water. In a saucepan, pour the strawberry purée, blended and strained to remove the seeds, and the sugar then heat without boiling. Remove from the heat and add the gelatine when the temperature has dropped below 70°C. Leave to cool, then pour over the cake in the middle. Return to the fridge.

Using the remaining strawberry jelly, dip two strawberries into the jelly. Leave to cool on greaseproof paper before placing on the cake.

Vanilla and white chocolate eclair

Vanilla and white chocolate eclair made of

– choux pastry,
– pastry cream,
– pastry fondant,
– white chocolate.

Material used

– Micro perforated silicone baking mat

– Pastry bags

– Fluted piping tip

– Ribbon piping

– Garnishing piping

– 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
✔60g sugar
✔3 egg yolks
✔20 g cornflour
✔25g butter
✔Liquid vanilla
✔1 capful of rum

Montage
✔ White chocolate
✔ Silver food paper
✔ 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)

In a saucepan heat the water, milk, butter, salt and sugar.Off the heat, add the flour.Dry the dough.Pour into a bowl and then add the beaten eggs, gradually.Poach the choux pastry on a micro-punched mat with a fluted tip. Bake at 180°C for 35 to 40 minutes.

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

In a saucepan, boil the milk with vanilla. In a bowl, mix the yolks with the powdered sugar. Add the cornflour. Pour in the hot milk and return the mixture to the pan. Cook without stopping stirring. The cream will thicken. Remove from the heat, add the butter cut into pieces.

Assembly
Fill your éclairs with pastry cream using a piping tip. Heat up the fondant pâtissier and coat your éclairs with a ribbon nozzle.

I decorated my eclairs with a white chocolate decoration and silver foil.

Vanilla, praline and chocolate cube entremet

Entremet cube vanille, praliné et chocolat

It is composed of

– a vanilla mousse,
– a praline insert
– a creamy praline
– a praline crunch,
– a milk chocolate mirror glaze,
– cocoa nibs.

Materials used

– Silikomart mould 8 cubes

– Ancel 210 bloom gelatine

– Silikomart mould for petits fours

Ingrédients

Almond and hazelnut praliné
100g almonds
35g hazelnuts
65g powdered sugar

Praline cream
60g of liquid cream
1 egg yolk
1g gelatine
30g praline

Vanilla mousse
5 g gelatine
35 g egg yolks
36 g sugar
120 g whole milk
30g whipping cream
1 vanilla pod
200 g whipping cream

Praline crisp
20g milk chocolate
40g of praline
30g of crêpes dentelles

Mirror glaze
70g sugar
70g glucose
70g milk chocolate
37g water
6g gelatine
45g of liquid cream

Assembly
Cocoa nibs

The recipe

Almond and hazelnut praliné
100g almonds
35g hazelnuts
65g powdered sugar

Make a homemade praline and fill 5 cavities of the silikomart petit fours mould with 20g of praline and place in the freezer for at least 6 to 8 hours.

Praline cream
60g of liquid cream
1 egg yolk
1g gelatine
30g praline

Make the cream with the homemade praline and pour it into the Silikomart small oven mould X15 cavities (about 20g per cavity) and place in the freezer for at least 4 hours.

Praline crisp
20g milk chocolate
40g of praline
30g of crêpes dentelles

Mix the ingredients together. Cut out squares of crisp to fit your mould. Place in the freezer.

Vanilla mousse
5 g gelatine
35 g egg yolks
36 g sugar
120 g whole milk
30g whipping cream
1 vanilla pod
200 g whipping cream

Mix the yolks and sugar in a bowl. Pour in the milk and hot cream and return to the pan. Cook until 83°C. Add the gelatine off the heat. Whip the cream and add it to the previous mixture.

Assembly

Fill the silikomart cube mould with vanilla mousse. Add the insert (praline and creamy praline). Complete with the mousse and finish with the crunchy mixture. Place in the freezer overnight.

Mirror glaze
70g sugar
70g glucose
70g milk chocolate
37g water
6g gelatine
45g of liquid cream

Remove the cakes from the freezer and cover the surface with the icing below 35°C.

I decorated with cocoa nibs.

Lemon entremet

It is composed of

– sweet pastry
– a lemon mousse,
– a lemon madeleine biscuit,
– an Italian meringue,
– mint leaves.

Material used

– Micro perforated silicone baking mat X2

– Silikomart Rainbow mould

– Tefal baking tray

Ingredients

For the lemon madeleine biscuit (the day before)
✔30g butter
✔25g egg
✔50g caster sugar
✔Vanilla liquid
✔20g milk
✔5g single cream
✔35g flour
✔1/2 sachet of yeast
✔25g egg whites
✔Zest of one lemon

Lemon curd (the day before)
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g sugar
✔35g eggs

Lemon mousse (the day before)
✔100g Curd
✔120g single cream

Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk

Italian meringue
✔60g caster sugar
✔22g water
✔60g egg whites

The recipe

In a mixing bowl, work the butter into the powdered sugar. Add the egg and vanilla. Mix well. Add the milk and cream and whisk again. Sift in the flour and baking powder. In another bowl, beat the egg whites and add them gently to the previous mixture. Finally, add the lemon zest. Pour onto a baking tray covered with baking paper. Smooth with an angled spatula.

Bake at 170°C until lightly coloured. Leave to cool completely and then cut out biscuits to fit your silikomart.

Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs

In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and wrung out, the butter. Set aside to cool.

Lemon mousse
✔100g Curd
✔120g single cream

Whip the chilled liquid cream with an electric mixer and gently fold into the previous mixture with the lemon curd.

Assembly

Place your biscuit in the Silikomart rainbow mould on the rectangular side. Fill the rest of the mould with lemon mousse. Place in the freezer overnight.

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

Mix all the ingredients together, wrap and chill. Roll out the dough thinly between 2 sheets of baking paper. Using the cutter supplied with the mould. Use both sides of the cutter for both sides. Place in the freezer while you preheat your oven. Bake between two micro perforated baking mats at 170° for about 12 minutes. Leave to cool.

Italian Meringue
✔60g caster sugar
✔22g water
✔60g egg whites

Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, start beating the egg white and then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a pastry bag with a piping bag.

Assembly
Poach the meringue over the lemon mousses and then use a blowtorch to colour it. Use the remaining meringue to stick the sweet pastry biscuits on either side of the tartlet. Place the tartlets in the fridge until ready to eat. I decorated the tart with fresh mint leaves.

Pistachio eclairs

Pistachio eclairs made of

– choux pastry,
– chopped pistachios,
– a pistachio pastry cream,
– pistachio praline.

Material used

– Micro-perforated baking mat

Ingredients

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

+Icing sugar / chopped pistachios

Pistachio Praline
✔120g pistachios
✔60g caster sugar

Pistachio pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔60g pistachio praline

Baking

180°C
35 to 40 minutes

The recipe

For 7 to 8 éclairs

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

+Icing sugar / chopped pistachios

In a saucepan heat the water, milk, butter, salt and sugar.
Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach the éclairs on a baking tray covered with a micro perforated baking mat. Sprinkle the icing sugar over the top, followed by the chopped unsalted pistachios.

Bake at 180°C for 35 to 40 minutes (time may vary depending on the oven).

Leave to cool on a wire rack, then cut the éclairs in half lengthways.

Pistachio praline
✔120g pistachios
✔60g caster sugar

Pour the unsalted pistachios onto a baking tray and place in the oven at 150°C for 15 minutes to roast. In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper or silicone mat and leave to cool. Place the pistachios (having rubbed them to remove the skins) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you have a praline.

Pistachio pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔60g pistachio praline
Heat the milk. In a bowl mix the yolks, sugar, cream powder.

Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.

Remove from the heat and add the drained gelatine, the butter cut into pieces and the pistachio praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.

Assembly
Take the cooled cream and fill a piping bag. Poach on the eclairs. Fill a second piping bag with the remaining pistachio praline and place it on the eclairs. Place in a cool place until ready to eat.

Lemon and strawberry cake

Composed of

a lemon biscuit,
a strawberry compote
a lemon mousse
a strawberry jelly.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Lemon biscuit (the day before)
✔25g butter
✔25g egg
✔50g caster sugar
✔Vanilla liquid
✔20g milk
✔5g liquid cream
✔35g flour
✔1/2 sachet of yeast
✔50g whipped egg whites
✔Zest of one lemon

Strawberry compote (the day before)
✔180g mixed strawberries
✔40g caster sugar
✔5g NH pectin
✔80g strawberries cut into pieces
✔5g lemon juice

Lemon mousse 🍋 (the day before)
✔1 whole egg
✔55 g sugar
✔65 lemon juice
✔40g butter
✔4g gelatine
✔120g cold liquid cream

Strawberry jelly
✔100g strawberries
✔3g gelatine
✔15g caster sugar
✔Red colouring

The recipe

Serves 5 to 6

Lemon biscuit (the day before)

Mix the ingredients together. Pour onto a baking tray. Bake at 170°C. Cut the biscuit to the size of your frame.

Strawberry compote (the day before)
Make a strawberry compote and pour it over the biscuit in the frame. Place in the freezer.

Lemon mousse 🍋 (the day before)
Make a lemon curd and fold in the whipping cream. Pour this mousse over the compote and place in the freezer again.

Strawberry jelly
The next day, make the strawberry jelly and cover the surface of the cake.

Popcorn and caramel entremet

Popcorn and caramel entremet composed of

– a vanilla biscuit,
– caramel,
– popcorn mousse,
– yellow velvet spray.

Material used

– Silikomart naturae corncob mould

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Yellow velvet spray

Ingredients

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

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

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

Popcorn mousse
✔60g liquid cream infused with popcorn
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% MG min

Assembly

Yellow velvet spray

The recipe

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

In a bowl pour the egg, brown sugar, cream, vanilla powder. Then add the melted butter. Sift in the flour. In another bowl, beat the egg whites with an electric mixer. Gently fold in the egg whites. Spread the mixture over 1 cm, smooth it out with an angled spatula and bake at 170°C for 10 minutes, then cut the cold biscuit to the diameter of your moulds.

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

Heat the sugar in a pan. When it turns golden, add the butter gradually. Stir. Finally add the hot cream. Cook over low heat for about 6 minutes so that the caramel thickens. Strain and put in a cool place. Place 1 to 2 spoonfuls on each biscuit and place in the freezer.

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

Pour corn kernels into a pan with a little oil. Place a lid on it 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 to 2 hours. Strain the popcorns by crushing them as much as possible to recover the infused cream.

Popcorn mousse
✔60g liquid cream infused with popcorn
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% MG min.

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

Assembly

Fill the silikomart Naturae Corncobs with popcorn mousse. Add the vanilla biscuit with the caramel on the inside. Place in the freezer overnight.

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

I made white chocolate leaves coloured in green to decorate. I served with some popcorn and the remaining caramel.

Square choux with cream and strawberries

Square choux with cream and strawberries

– choux pastry,
– pastry cream,
– mascarpone whipped cream,
– strawberries,
– white chocolate.

Materials used

– 2 X Micro perforated silicone baking mats

– Silikomart micro perforated strips

– Silikomart ring square tart mould

– Pastry bags

– Fluted pastry case

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
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla

Mascarpone whipped cream
✔150g liquid cream 30% MG
✔50g mascarpone
✔20g caster sugar

Montage
✔ White chocolate
✔ Fresh strawberries
✔ Mascarpone whipped cream

The recipe

For 4-6 choux

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

IIn a saucepan, heat the water, milk, butter, salt and sugar. Remove from heat and add the flour. Mix well. Pour into a bowl and gradually add the beaten eggs. Place micro perforated strips in your tartlet pans. Poach the choux pastry in the tartlet circles. Place a second micro-perforated mat on top with weight on it. Bake at 180°C for 45 to 50 minutes (time may vary depending on oven).

Pastry cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder or cornflour
✔25g butter
✔Liquid vanilla

In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the powdered sugar. Then add the cream powder or cornstarch. Pour the hot milk over the mixture and return it to the pan. Cook without stopping stirring. Remove from the heat and add the butter cut into pieces.

Assembly
Fill a piping bag with the cream

Mascarpone whipped cream
✔150g of liquid cream 30% MG
✔50g mascarpone
✔20g caster sugar

Whip the cream with an electric mixer with the mascarpone. Add the powdered sugar. Poach the whipped cream all around the top and decorate with strawberries cut in the middle.

Finish by adding decorated white chocolate.

Tiramisu cup

Tiramisu cup composed of

– a milk chocolate shell,
– homemade sponge cake,
– mascarpone cream,
– brown velvet spray.

Materials used

– Plastic glasses

– Socket

– Plain socket

– Ancel 210 bloom gelatin

– Brown velvet spray

Ingredients

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
✔ icing sugar

Baking
180°C – 8 to 10 minutes

Mascarpone cream
✔175g mascarpone
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine

Assembly
✔Expresso
✔Spray velvet brown
✔Milk chocolate for the shell

The recipe

Serves 5 to 6

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
✔A little icing sugar

Separate the whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag with a plain tip. Poach the sponge biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and cut into two rectangles of 20X11cm.

Milk chocolate shell

250g milk chocolate

Melt milk chocolate in a bain-marie until it reaches 40-45°C. Wait until the temperature drops to 27°C, stirring, then return to the bain-marie very quickly to reach 30-31°C. Fill the cups with chocolate and invert them over your dish to remove the excess. Place in a cool place to allow the chocolate to harden.

Mascarpone cream
✔175g mascarpone
✔2 yolks
✔2 whites
✔55g caster sugar
✔10g milk
✔3g gelatine

Place the gelatine sheets in a large bowl of cold water for about ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix and set aside. Separate the whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar with an electric mixer. Add the milk and gelatine mixture. Mix and set aside.

Beat the egg whites in the second bowl with an electric mixer, gradually adding the remaining sugar. Gently mix the egg whites with the mascarpone cream. Fill a piping bag with this cream.

Assembly
✔A double espresso
✔brown velvet spray

Soak your biscuits, with a brush, in coffee. Alternate layers of coffee-soaked biscuit and layers of mascarpone cream in your cup. Finish with the mascarpone cream.

Place in the freezer for at least two hours.

Remove your cups from the freezer. Apply brown velvet spray to the top. Carefully cut out the plastic cup with a scissor.

I decorated it with a chocolate coffee bean.

I used a chocolate mould for the spoon.

Raspberry and vanilla tartlet

Raspberry and vanilla tartlet made with

– sweet pastry,
– almond cream,
– pieces of raspberries,
– a vanilla dome,
– white velvet spray,
– fresh raspberries,
– a raspberry compote.

Material used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Silikomart ring tart mould Klassik 80mm

– Silikomart mould 15 mini truffles

– White velvet spray

Ingredients

Sweet dough
70 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk

Creamy almonds
✔30g egg
✔30g almond powder
✔30g powdered sugar
✔30g of butter

Vanilla dome
✔40g white chocolate
✔40g liquid cream
✔2g gelatine
✔80g liquid cream 30% MG

Raspberry Compote

✔50g raspberries
✔10g powdered sugar
✔1g NH pectin

Assembly

✔White velvet spray
✔Raspberries and mint leaves

The recipe

Vanilla dome
✔40g white chocolate
✔40g liquid cream
✔2g gelatine
✔80g liquid cream 30% MG
✔Vanilla bean or vanilla powder

In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 40g of liquid cream with the scraped and split Black Bourbon vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Fill the silikomart mould with 15 mini trufles and place in the freezer for at least 4 hours.

Sweet dough
70 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and place in the fridge for 30 minutes. Line the circles with the dough. Place in the freezer for 10 minutes while you preheat your oven. Place in the oven at 170°C and bake for 10 minutes.

Creamy almonds
30g egg
30g almond powder
30g powdered sugar
30g of softened butter

Mix the butter with the icing sugar. Add the almond powder and the egg. Mix together and divide between the tartlet bases. Add raspberry pieces. Bake the tartlets at 170° for about 15 to 20 minutes. Leave to cool.

Raspberry Compote

50g raspberries
10g powdered sugar
1g pectin NH

In a small bowl, mix the sugar and the pectin NH. In a saucepan, pour 50g of mixed raspberries and heat. As soon as it boils, add the pectin and sugar mixture and cook for 2 minutes without stopping stirring. Fill a piping bag with the compote.

Remove the vanilla domes from the freezer and apply the white velvet spray immediately. Place the dome in the middle of the tartlet. Place fresh raspberries all around.

Garnish the raspberries with the compote. Decorate all around with fresh mint leaves.

I placed a small square of chocolate on the dome, made with a chocolate transfer sheet.