English – Page 33 – Les délices 31

Praline cake

Praline cake composed of

– an almond biscuit,
– a praline crisp
– praline butter cream,
– icing sugar

Material used

– Rectangular frame 20X11x4.5 cm

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
✔65g icing sugar
✔65g almond powder
✔25g flour
✔40g whole milk
✔150g egg whites
✔25g caster sugar
✔a pinch of fine salt
✔ Icing sugar

Almond and hazelnut praliné
✔75g almonds
✔75g hazelnuts
✔75g caster sugar

Praline crisp
✔25g milk chocolate
✔12g crêpes dentelles
✔35g praline

Praline butter cream
✔100 g egg yolks
✔100 g water
✔140 g caster sugar
✔260 g softened butter
✔130 g praline

The recipe

Almond biscuit
✔65g icing sugar
✔65g almond powder
✔25g flour
✔40g whole milk
✔150g egg whites
✔25g caster sugar
✔a pinch of fine salt
✔ icing sugar

Pour the icing sugar, almond powder and flour into a bowl. Add the milk and mix. Beat the egg whites with an electric mixer and a pinch of salt. Tighten the whites by adding the caster sugar in two batches. Add ⅓ of the whites to the batter and mix to soften. Add the rest and mix gently. Pour onto a baking tray, smoothing the surface. Sprinkle the entirety of the icing sugar. Bake at 180°C for 10 to 12 minutes. Leave to cool and then cut out 4 biscuits of identical size 20X11 cm.

Almond and hazelnut praliné
✔75g almonds
✔75g hazelnuts
✔75g caster sugar

Roast the hazelnuts and almonds on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the hazelnuts (without the skin) and the almonds and blend until you have a praline. Be careful, you need a good blender.

Crunchy praline
✔25g milk chocolate
✔12g crêpes dentelles
✔35g praline

In a bowl, pour the praline, the previously melted milk chocolate and add the crumbled crêpes dentelles. Mix gently. Spread this crumble on your first almond biscuit. Place in the freezer for a few minutes.

Praline butter cream
✔100 g egg yolks
✔100 g water
✔140 g caster sugar
✔260 g softened butter
✔130 g praline

Pour the water and caster sugar into a saucepan and heat to 118°C. Put the yolks in the bowl of a food processor and start whisking when the syrup reaches 115°C. When the syrup reaches 118°C, pour it over the yolks and whizz until cool. When the mixture has cooled, gradually add the butter, cut into pieces, while stirring at low speed. Finally add the praline and mix.

Assembly
Place your first biscuit in the bottom of your frame, the one with the crispy praline. Cover with ¼ of the butter cream. Place the 2nd biscuit, the 2nd quarter of the buttercream. Cover with the 3rd biscuit and the 3rd quarter of buttercream. Finally finish with the last biscuit and the remaining buttercream. Smooth out the top and place in a cool place.

Serve whole or cut into individual portions. Sprinkle with icing sugar at the last moment and decorate with chocolate.

Strawberry cube entremet

Strawberry cube entremet composed of

– a strawberry mousse,
– a strawberry compote insert,
– an almond biscuit,
– a mirror glaze,
– a strawberry tail,
– sesame seeds.

Materials used

– Silikomart mould 8 cubes

– Ancel 210 bloom gelatine

– Silikomart mould 15 cubes

Ingredients

Strawberry mousse
100g mixed strawberries
20g powdered sugar
120g of liquid cream
3g gelatine

Strawberry compote
90g mixed strawberries
10g sugar
60g of diced strawberries
2g gelatine

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

Mirror glaze
✔45g sugar
✔45g glucose
✔45g white chocolate
✔25g water
✔4g gelatine
✔30g liquid cream
✔red colouring

Assembly
✔Strawberry quail
✔Sesame seeds

The recipe

For 4 desserts

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

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. 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 the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove from the oven and allow to cool before cutting into squares.

Strawberry compote (the day before)
90g of mixed strawberries
10g sugar
60g of diced strawberries
2g gelatine

Place the gelatine leaves in a bowl of cold water. Heat the strawberry coulis with the caster sugar in a saucepan until it reaches at least 60 to 65°C. Remove from the heat and add the gelatine and the diced strawberries. Fill the 15-cube silikomart mould and chill for at least 2 hours until the gelatine has set. Then place in the freezer for at least 2 to 3 hours.

Strawberry mousse (the day before)
100g of mixed strawberries
20g caster sugar
120g of liquid cream
3g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry coulis with the caster sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the cooled mixture and stir gently.

Assemble: Fill the silikomart mould with 8 strawberry mousse cubes halfway up the sides. Add the frozen insert in the middle. Top with strawberry mousse and finish with the almond biscuit. Place in the freezer overnight.

Mirror glaze (the day before)
✔45g sugar
✔45g glucose
✔45g white chocolate
✔25g water
✔4g gelatine
✔30g liquid cream
✔red colouring

Soften the gelatine in a container filled with cold water. Melt the white chocolate in the microwave. In a saucepan, heat the water, sugar, glucose. Remove from the heat and add the gelatine. Mix well. Pour over the melted white chocolate. Add the liquid cream and colouring. Mix to blend the mixture well. Filter on contact and place in a cool place.

The next day, bring the icing to around 35°C and pour over the still frozen cubes.

Final assembly
✔ Strawberry tails
✔Sesame seeds

I decorated with sesame seeds and a strawberry tail.

Pear and dulcey entremet

Pear and dulcey entremet composed of

– an almond biscuit,
– a pear mousse,
– brown velvet spray,
– a dulcey rock icing.

Material used

– Silikomart mould for Vela sails

– Ancel 210 bloom gelatin (gold quality)

– White velvet spray

Ingredients

Almond biscuit (the day before)
✔65 g almond powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Pear mousse (the day before)
✔260g ripe pears, mixed
✔3 sheets of gelatine
✔150g liquid cream 30% MG

Dulcey rock icing
✔Dulcey or white chocolate
✔Chopped almonds
✔Neutral oil

Brown velvet spray

The recipe

For about 6 desserts

Almond biscuit (the day before)
✔65 g almond powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. 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 the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before cutting it out with the cutter supplied with the Silikomart mould.

Pear mousse (the day before)
✔260g ripe pears, mixed
✔3 sheets of gelatine
✔150g of liquid cream 30% MG
Soften the gelatine sheets in a bowl of cold water. Heat the pear puree in a saucepan. Remove from the heat and add the wrung out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer. Add the cooled pear purée.

Assembly
Fill the silikomart with the pear mousse. Add the almond biscuit and place in the freezer overnight.

Dulcey rock icing
✔Chocolate praline
✔Chopped almonds
✔Neutral oil
In a narrow container that can hold the entremet, pour dulcey chocolate with a little neutral oil and chopped almonds.

If you do not have dulcey chocolate, you can use white chocolate. Place the chocolate in an ovenproof container and bake at about 130°C. Stir frequently until the chocolate has a nice caramel colour. You can add a little oil. Mix well.

Remove the desserts from the freezer and apply the brown velvet spray immediately. Push a wooden skewer over the top and dip the entremets into the rock icing which has been brought to a temperature of <40°C. Scrape the edges of the cakes to remove the excess and place them on your serving dish.

I decorated with a little gold leaf to hide the hole made with the wooden pick. Place in the fridge for at least 3 to 4 hours.

Lemon and Strawberry Entremet

Lemon and Strawberry Entremet composed of
– a lemon mousse,
– a strawberry mousse,
– a strawberry cream,
– a yellow velvet spray,
– a sweet pastry cookie.

Material used

– Micro perforated silicone baking mat X2

– Silikomart Bollicine mold X6

– Silikomart small oven mold x15 cavities

– Yellow velvet spray

Ingredients

Strawberry mousse
✔35g mixed strawberries
✔30g of liquid cream
✔10g sugar
✔1g gelatin

Strawberry cream
✔1 yellow
✔10g sugar
✔30g liquid cream
✔30g mixed strawberries
✔1g gelatin

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

Lemon mousse
✔100g curd
✔120g liquid cream

+ Yellow velvet spray

Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

The recipe

For 4 desserts

Strawberry mousse insert
✔35g mixed strawberries
✔30g of liquid cream
✔10g sugar
✔1g gelatin

Place the gelatin sheet in a large bowl of cold water. Heat the strawberry coulis (mixed strawberries) with the powdered sugar in a saucepan until it boils. Remove from heat and add the gelatin, wrung out and softened. Mix and let cool a little. Whip the cold cream with an electric mixer and add the previous mixture with a spatula. Fill the silikomart petit fours mould halfway up, wrap and place in the freezer for 1 hour.

Creamy strawberry insert
✔1 yellow
✔10g powdered sugar
✔30g of liquid cream
✔30g mixed strawberries
✔1g gelatin

Place the gelatin sheet in a large bowl of cold water. In a bowl mix the egg yolk, powdered sugar and mixed strawberries . Heat the cream in a saucepan until it starts to boil. Pour the hot cream over the previous mixture, mix and return the whole to the pan. Heat without stopping to stir and without exceeding 82 to 83°C. Remove from the heat and add the gelatin, wrung out and softened. Stir and let cool slightly. Fill the silikomart petit fours mould with the strawberry mousse, wrap and place in the freezer for 2 to 3 hours.

Lemon curd
✔35g lemon juice
✔3g gelatin
✔16g butter
✔25g powdered sugar
✔35g eggs

In a saucepan, heat the lemon juice with the powdered sugar and egg until the cream thickens. Off the heat, add the gelatin previously softened in a bowl of cold water and wrung out. Set aside to cool.

Lemon Mousse
✔100g Curd
✔120g of liquid cream

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

Assembly

Fill the Silikomart Bollicine mold halfway with lemon mousse, going up all the edges well. Add the frozen insert in the middle. Complete with the remaining lemon mousse. Place in the freezer overnight.

Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, film and put in the fridge. Roll out the dough with a rolling pin and cut with a cookie cutter to the diameter of your entremets. Place in the freezer for at least 10 minutes. Bake at 170°C for about 10 minutes (may vary depending on your oven) between two micro-perforated baking mats. Let cool.

Remove the frozen dessert and immediately apply the yellow velvet spray.

Place the frozen entremet on the sweet pastry disk and chill for at least 3 to 4 hours to thaw.

Chocolate and coconut cake

Chocolate and coconut cake made of

– a chocolate biscuit,
– coconut,
– a coconut mousse,
– a dark chocolate mirror icing.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Chocolate biscuit
✔60 g icing sugar
✔50 g almond powder
✔2 eggs
✔10 g cocoa powder
✔1 pinch of salt
✔10 g flour
✔15 g melted butter
✔1 egg white

Coconut
✔150g coconut milk concentrate
✔70g shredded coconut

Coconut bavaroise
✔200g coconut cream
✔2 egg yolks
✔40 g caster sugar
✔1/2 vanilla pod
✔5g gelatine
✔20 cl full cream

Dark chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g dark chocolate
✔30 g liquid cream
✔2 x 2g gelatine leaves

The recipe

Serves 5 to 6

Chocolate biscuit (the day before)
✔60 g icing sugar
✔50 g almond powder
✔2 eggs
✔10 g cocoa powder
✔1 pinch of salt
✔10 g flour
✔15 g melted butter
✔1 egg white

Mix the eggs, icing sugar and almond powder in a bowl with an electric mixer. Sift in the cocoa powder, flour and salt. Mix well. Add the melted butter.
In another bowl, beat the egg white until stiff and fold it gently into the previous mixture. Place on a baking tray covered with baking paper for 10 to 12 minutes at 170°C. Once the biscuit has cooled, cut out two rectangles measuring 20 x 10 cm. Place the first biscuit in the bottom of your frame.

Coconut (the day before)
✔150g coconut condensed milk
✔70g shredded coconut

In a bowl, combine the grated coconut with the sweetened condensed milk. Mix and then pour over the chocolate biscuit. Then place the second chocolate biscuit on top. Place in the freezer.

Coconut bavaroise (the day before)
✔200g coconut cream
✔2 egg yolks
✔40g caster sugar
✔5g gelatine
✔20 cl full cream

Place the gelatine leaves in a large bowl of cold water. In another bowl, pour and mix the egg yolks with the powdered sugar. Heat the coconut cream in a saucepan. Pour this hot cream over the egg yolk and sugar mixture. Stir and return to the pan. While stirring, cook until 82°C. Remove from the heat and add the gelatine. Mix and set aside. In another bowl, whip the cold cream with an electric mixer. Gently fold in the previous mixture and pour into the frame over the chocolate biscuit, leaving about 3mm for the icing. Place in the freezer overnight.

Dark chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml cream
✔2 x 2g gelatine sheets

Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the glaze, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set.

Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices and leave to defrost in the fridge.

Entremet muguet : vanilla, hazelnut and chocolate

Entremet muguet vanille, noisette et chocolat

Entremet muguet : vanilla, hazelnut and chocolate composed of

– a hazelnut biscuit,
– a creamy hazelnut praline,
– a hazelnut praline,
– a vanilla mousse,
– a milk chocolate shell,
– brown velvet spray,
– milk chocolate shavings;
– a white chocolate decoration.

Materials used

– Silikomart mould 8 cubes

– Ancel 210 bloom gelatine

– Silikomart mould small ovens 15 cavities

– Brown velvet spray

– Pastry bag

Ingredients

Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar

Creamy hazelnut praline
✔1 yolk
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔1g gelatine

Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour

Vanilla mousse
✔6g gelatine
✔150g cream
✔150g white chocolate
✔Vanilla pod or vanilla powder
✔150g liquid cream 30% MG min

Assembly
✔Brown velvet spray
✔100g milk chocolate

The recipe

For 6 desserts

Hazelnut praline
100g hazelnuts
50g powdered sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. 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 and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline. You will have some praline left over for other recipes.

Hazelnut praline cream
✔1 yellow
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔1g gelatine

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 40g of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the pan and cook over a low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly, then pour into the Silikomart small oven 15 cavity insert mould (about 2/3 of the cavity) and place in the freezer for at least 1 hour.

Put a spoonful of praline in each cavity and put back in the freezer for at least 3 hours.

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

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into circles. Place the biscuits on top of your hazelnut cream and return to the freezer.

Vanilla mousse
✔5g gelatine
✔150g cream
✔150g white chocolate
✔Vanilla pod or vanilla powder
✔135g liquid cream 30% MG min.

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 150g of liquid cream with the vanilla pod that you will have previously split in half and scraped out. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the vanilla pod). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the warm mixture and stir gently.

Assembly

First, make a chocolate shell. Melt 100g of milk chocolate in the microwave and pour into the 6 cavities. Tilt the mould in all directions so that the chocolate is evenly distributed, then turn the mould upside down to remove the excess. Place in a cool place until the chocolate has set.

Fill the Silikomart mould with a spoonful of vanilla mousse, add the hazelnut biscuit, add mousse halfway up the sides. Add the insert. Top up with more mousse. Place in the freezer overnight.

The next day, remove the frozen desserts from the moulds, wipe off the frosting on the chocolate shells with a paper towel and immediately apply the brown velvet spray.

Place chocolate shavings on top and chill for at least 4 hours.

Before serving insert lily of the valley leaves. I melted some white chocolate with a little green dye. I cut some rhodoïd in the shape of a leaf and poured the chocolate over it. Spread it out and let it set in the fridge. To make the bells, I used the silikomart mini pearl mould upside down and covered each cavity with white chocolate. Leave to set in the fridge. I used melted chocolate to stick the bells together.

Red fruit and mint entremet

Red fruit and mint entremet composed of

– a white chocolate crisp,
– a strawberry and mint insert,
– a red fruit mousse,
– a pink velvet spray,
– strawberries and mint leaves.

Material used

– Micro perforated silicone baking mat

– Silikomart mini dot mould X6

– Silikomart small oven mould x15 cavities

– Pink velvet spray

Ingredients

Strawberry and mint insert
✔60g mixed strawberries
✔60g diced strawberries
✔10g caster sugar
✔2g NH Pectin
✔Some mint leaves

White chocolate crisp
✔80g white chocolate
✔20g crêpes dentelles

Red fruit mousse
✔150g strawberries
✔150g raspberries
✔6g gelatine
✔50g caster sugar
✔150g liquid cream 30% MG

Assembly
✔Pink velvet spray
✔Some strawberries
✔Some mint leaves
✔White chocolate for decoration

The recipe

For 6 desserts

Strawberry and mint insert
✔60g mixed strawberries
✔60g diced strawberries
✔10g caster sugar
✔2g NH Pectin
✔Some mint leaves

Heat the strawberry coulis (mixed strawberries) in a saucepan. Add the sugar and pectin mixture to the boil, without stopping stirring, and heat for 2 minutes. Remove from the heat and add the diced strawberries and chopped mint leaves. Stir and allow to cool slightly. Fill the silikomart small oven mould with 15 cavities (20g in each cavitie) and place in the freezer for 4 hours.

White chocolate crisp
✔80g white chocolate
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and mix. Roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut out with a circular cookie cutter the size of your mould. Keep in the freezer until ready to assemble.

Red fruit mousse
✔150g strawberries
✔150g raspberries
✔6g gelatine
✔50g caster sugar
✔150g liquid cream 30% MG

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the strawberry and raspberry coulis with the powdered sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.

Mounting
✔Spray velvet pink
✔Some strawberries
✔Some mint leaves
✔White chocolate for decoration

Fill the silikomart mini dot mould with red fruit mousse halfway up the sides. Add the frozen strawberry and mint compote insert. Top with a little fruit mousse and finish with the white chocolate crumble. Place in the freezer overnight or at least 6 hours.

The next day, take the frozen desserts out of the moulds and immediately apply the pink velvet spray.

I placed chopped strawberries, mint leaves and a white chocolate decoration on top. Place in the fridge for at least 2 to 3 hours while defrosting.

Apple, vanilla and pecan cake

Apple, vanilla and pecan cake composed of

– a pecan biscuit
– a pecan crisp,
– cinnamon apples,
– a vanilla mousse,
– a velvet spray.

Full paid recipe (ebook autumn flavours)

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

Ingredients

Pecan biscuit (the day before)
✔65 g pecan powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Pecan Praline
✔100g pecans
✔50g caster sugar

White chocolate and pecan praline crisp (the day before)
✔pecan praline
✔white chocolate
✔crêpes dentelles

Cinnamon apples
✔Apples
✔Cinnamon powder
✔Water
✔sugar
✔NH pectin

Vanilla mousse (the day before)
✔liquid cream
✔white chocolate
✔Vanilla powder or vanilla pod
✔gelatine
✔cold liquid cream 30% MG

+ Velvet spray

The recipe

Serves 5-6

Pecan biscuit (the day before)
✔65 g pecan powder
✔1 egg
✔2 egg whites or about 100g
✔65g icing sugar
✔20g butter
✔15 g flour
✔15 g caster sugar

In a mixing bowl, add the pecan powder (just finely blend some pecans), icing sugar and whole egg. Mix together. Add the sifted flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper and smooth out the dough. Bake the biscuit for 8 to 10 minutes at 180°C.

Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a rectangle using your pastry frame.

Pecan Praline
✔100g pecans
✔50g caster sugar

Roast the pecans on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the pecans and blend until you have a praline. Be careful, you need a good blender.

White chocolate and pecan praline crisp (the day before)
✔pecan praline
✔white chocolate
✔crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crumbled crêpes dentelles. Mix gently. Roll out the crêpes dentelles between two sheets of greaseproof paper into a rectangle the size of your frame (20X11cm for me). Place in the freezer for a few minutes. Cut the crisp to the size of your frame and place it in the bottom of the frame. Place back in the freezer.

Place the pecan biscuit in the bottom of your frame on top of your crisp. Place back in the freezer.

Cinnamon apples
✔Apples
✔Cinnamon powder
✔Water
✔sugar
✔NH pectin

In a small bowl, mix the powdered sugar and NH pectin. Cut apples into very small cubes. Place in a saucepan with powdered cinnamon and water. Cook for 4-5 minutes over medium heat, stirring frequently. Add sugar and pectin mixture and continue cooking, stirring constantly, for 2 minutes. Turn off the heat and allow to cool slightly. Pour over the biscuit and place in the freezer.

Vanilla mousse (the day before)
✔liquid cream
✔white chocolate
✔Vanilla powder or vanilla pod
✔gelatine
✔cold liquid cream 30% MG

In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 90g of liquid cream with the scraped and split 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 (having first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour over the apples and place in the freezer overnight.

The next day, take the cake out of the freezer and immediately apply the velvet spray in the colour of your choice, green, yellow or red to remind you of the colour of the apple. Leave the cake whole or cut into individual pieces. Put back in the fridge to defrost. Count on 4 to 5 hours.

I made small chocolate tails and decorated them with a small mint leaf.

Hazelnut and vanilla tartlet

Hazelnut and vanilla tartlet made with

– sweet pastry,
– a hazelnut cream,
– hazelnut praline,
– hazelnut cream,
– vanilla mousse,
– a mirror glaze,
– roasted and caramelised hazelnut chips.

Material used

– Silikomart perforated tart moulds
– Silikomart Swirl Silicone Mould x15
– Silikomart Klassik ring tart silicone mould
– Micro-perforated baking mat

Ingredients

Vanilla mousse (The day before)
50g of liquid cream
50g white chocolate
Vanilla pod or vanilla powder
100g of cold liquid cream (30% fat)
3g gelatine

Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Hazelnut cream
✔25g of butter
✔25g icing sugar
✔25g hazelnut powder
✔25g of eggs

Hazelnut cream
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g hazelnut praline

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

Hazelnut praline mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk

+ Roasted and caramelised hazelnut flakes

The recipe

For 4 100% hazelnut tarts

Homemade hazelnut praline (The day before)
100g hazelnuts
50g powdered sugar

Vanilla mousse (The day before)
50g of liquid cream
50g white chocolate
Vanilla pod or vanilla powder
100g of cold liquid cream (30% fat)
3g gelatine

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream and vanilla. Remove from the heat and add the wrung-out and softened gelatine and the melted white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer.

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

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper then put in the fridge 30 mins. Line the circles and prick the pastry with a fork. Bake the tartlets at 160°/170°C for about 10 minutes.

Hazelnut cream
✔25g of butter
✔25g icing sugar
✔25g hazelnut powder
✔25g of eggs

Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Mix well. Pour into the bottom of the tartlets, 25g per tartlet, then bake for 10 to 15 minutes. Leave to cool. Cut out the middle of the tartlets with a pastry bag and place a spoonful of hazelnut praline in each hollow. Set aside.

Hazelnut cream
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g hazelnut praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 50ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly and then pour over the tarts. Place in a cool place.

Hazelnut praline mirror glaze

✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the praline and condensed milk. Use a hand blender to mix the mixture evenly. When the temperature is close to 35°C, proceed with the icing of the frozen domes. Place the dome on the tartlet.

I decorated it with a swirl made of dark chocolate using the Silikomart mini swirl mould. I placed roasted and caramelised hazelnut chips in a pan all around.

Panna cotta mangue

Mango panna cotta with

– a panna cotta,
– a mango jelly,
– a white chocolate shell,
– white chocolate,
– and slice of bread.

Material used

– Silikomart half sphere mould 24 cavities

– Silikomart mould 12 eggs

– Ancel 210 bloom gelatine

Ingredients

Panna cotta
250g of liquid cream
25g caster sugar
3g gelatine

Mango jelly
100g mango mix
1 gelatine sheet (2g)
10g caster sugar

White chocolate shell
✔200g white chocolate
✔a few pistoles of milk chocolate

Assembly

A little melted white chocolate

The recipe

To make 9 soft-boiled eggs

Panna cotta
250ml of liquid cream
25g sugar
3g gelatine

Soften the gelatine in a large bowl of cold water. Heat the cream and sugar. Remove from the heat and add the gelatine. Mix well, spread in the mini egg mould and place in the freezer for at least 4 hours.

Mango jelly

100g of mango mix
1 sheet of gelatine (2g) egg white
10g caster sugar

Place the gelatine sheet in a large bowl of cold water. Blend the mango and pour it into a saucepan with the caster sugar. Heat and then remove from the heat and add the gelatine, wrung out and softened. Mix well and fill the 24-cavity Silikomart mould. Place in the freezer for at least 1 hour.

White chocolate shell

Melt the white chocolate in the microwave in a narrow container. Add a few drops of milk chocolate to colour the chocolate slightly. Take the frozen eggs out of the freezer. Cut off the top of each egg. Push a wooden spike into the egg and quickly dip the egg into the chocolate. Scrape the underside with the edge of your container. Place the eggs on greaseproof paper until the chocolate has set. Meanwhile, melt some white chocolate and fill a piping bag with it. Poach the chocolate on top of the eggs, making drips. Finally, place the mango jelly on top.

Pour les mouillettes

Découper deux tranches de pain de mie et les faire revenir dans une poêle avec un peu de beurre et de sucre en poudre en les retournant sur toutes les faces jusqu’à ce qu’elles soient bien dorées..

J’ai réalisé des soucoupes en chocolat au lait sur lesquelles je suis venue déposer mes œufs à la coque. Placer au frais jusqu’à la dégustation.