English – Page 41 – Les délices 31

Chocolate and orange tart

Chocolate and orange tart made of

– a sweet cocoa pastry,
– an orange cream,
– an orange jelly,
– chocolate ganache.

Material used

– Silikomart ring tart mould Klassik 70mm

– Micro perforated silicone baking mat

– Forosil strip (optional)

Ingredients

Chocolate ganache
✔50g liquid cream
✔50g milk chocolate
✔100g single cream
✔1g gelatine

Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Creamy orange
✔60g orange juice
✔75g sugar
✔75g egg
✔120g butter

Orange jelly
✔75g orange juice
✔25g water
✔30g sugar
✔2 x 2g gelatine leaves

Cooking

165°C
18-20 minutes

The recipe

For 5 tartlets

Chocolate ganache
✔50g liquid cream
✔50g milk chocolate
✔100g liquid cream
✔1g gelatine

Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream. Pour off the heat, in three stages, over the previously melted milk chocolate. Add the wrung-out and softened gelatine. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place for at least 4 hours.

Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 165°C. Bake for about 20 minutes. Leave to cool.

Creamy orange
✔60g orange juice
✔75g sugar
✔75g egg
✔120g butter

In a saucepan, heat the eggs, sugar, orange juice. Cook until 85°C without stopping stirring. Remove from the heat. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix and place in the refrigerator.

Orange jelly
✔75 g orange juice
✔25g water
✔30g sugar
✔2 x 2g gelatine leaves

In a saucepan, heat the orange juice, water and sugar. Off the heat add the wrung out and previously softened gelatine. Pour into a dish and place in a cool place until the jelly sets. Cut out circles from the jelly with a cookie cutter to the diameter of your tartlet.

Assembly
Place a disc of orange jelly on the bottom of each tartlet. Top with the orange cream. Beat the milk chocolate ganache with an electric mixer, then fill a piping bag fitted with a fluted tip and poach on the tarts. I added pieces of candied orange.

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Chocolate and praline log

Chocolate and praline log composed of

– a hazelnut biscuit,
– a praline crunch,
– a creamy praline insert,
– a chocolate mousse,
– a mirror glaze.

Materials used

– Silikomart log mould 25X9X7 cm (Lxlxh)

– Silikomart log insert mould

– Ancel 210 bloom gelatine (gold quality)

– Plate for log end (meilleurduchef)

Ingredients

Hazelnut biscuit (the day before)
✔icing sugar
✔egg
✔hazelnut powder
✔butter
✔flour
✔caster sugar
✔egg whites

Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar

Praline crisp (the day before)
✔crêpes dentelles
✔milk chocolate
✔praline

Creamy praline insert (the day before)
✔sheets of gelatine 2g
✔cream
✔egg yolk
✔caster sugar
✔praline

Chocolate mousse (the day before)
✔gelatine leaves
✔egg yolks
✔caster sugar
✔milk
✔dark chocolate
✔cream

Chocolate icing (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml unsweetened condensed milk
✔4 x 2g gelatine leaves

The recipe

Hazelnut biscuit (the day before)

Melt the butter. 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 using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 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 to fit your log mould.

Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the caramel cut into pieces in the bowl of a blender and blend until you have a praline.

Praline crisp (the day before)
Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the hazelnut biscuit and put in the freezer.

Creamy praline insert (the day before)
In a bowl, mix the 2 egg yolks with the sugar until slightly white. In a saucepan, bring 200ml 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. Fill the insert mould and place in the freezer for at least 4 hours.

Chocolate mousse (the day before)
Soften the gelatine leaves in a bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the dark chocolate, stirring with a whisk until melted. Set aside. Whip the cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.

Assembly
Fill the log mould with the chocolate mousse. Add the insert and then finish with the biscuit covered with the crumble, placing the latter inside. Place in the freezer overnight.

Chocolate icing (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml unsweetened condensed milk
✔4 x 2g gelatine leaves

In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatine. Pour this mixture over the chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture and place it in a cool place. The next day, take the cake out of the freezer and apply the icing which has been brought to around 35°C.

I decorated it with two dark chocolate log ends, halved hazelnuts and edible gold leaf.

Your achievements

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Chestnut cake

Chestnut cake composed of

– a vanilla biscuit,
– a chestnut cream,
– a chestnut mousse,
– a chestnut mirror icing.

Material used

– Rectangular pastry frame 20X10cm

– Ancel 210 bloom gelatin (gold quality)

Ingredients

Vanilla cake
✔65 g flour
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15g caster sugar
✔Vanilla, liquid
✔Vanilla powder

Chestnut cream
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔100g chestnut cream

Chestnut mousse
✔175g chestnut cream
✔150g liquid cream
✔2 x 2g gelatine leaves
✔Vanilla powder

Mirror glaze
✔30g chestnut cream
✔45g caster sugar
✔45g glucose
✔25g water
✔45g melted white chocolate
✔2 x 2g gelatine leaves
✔30g cream or unsweetened condensed milk

The recipe

For 5 people

Vanilla cake (the day before)
65 g flour
1 egg
2 egg whites
65 g icing sugar
20 g butter
15g caster sugar
Vanilla, liquid
Vanilla powder

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and smell. Set aside. In a bowl, mix the whole egg with the icing sugar and vanilla powder. Add the 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 the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a 20x10cm rectangle. Place the biscuit in the rectangular frame. Brush the biscuit with a syrup (water, sugar, liquid vanilla, rum).

Chestnut cream (the day before)
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔100g chestnut cream

For the chestnut cream, you can use ready-made cream or prepare it yourself with a jar of cooked chestnuts or better with chestnuts picked in the forest or bought to cook. Place your chestnuts in a large basin of water, those that rise to the surface should be put aside. In a large pot of boiling water, place the chestnuts, which have been scored, for 5 minutes. Peel the chestnuts and cook for a further 15-20 minutes. Drain the chestnuts. Weigh the chestnuts (previously cooked or from a jar) and put them back in a pan with the same weight of sugar. Cover with water and cook for about 15 minutes.

Blend and then strain the chestnut cream through a sieve to remove any remaining skins. You can flavour with rum.

In a bowl, mix the egg yolk with the sugar until they are slightly white. In a saucepan, bring 100 ml of cream to the boil, remove from the 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 chestnut cream and mix. Allow to cool slightly, then pour over the crumble and place in the freezer. You can crumble some pieces of marrons glacés on top.

Chestnut mousse (the day before)
✔175g chestnut cream
✔150g of liquid cream
✔2 x 2g gelatine leaves
✔Vanilla powder

Heat half the cream. Remove from the heat and add the softened and wrung-out gelatine. Pour over the chestnut cream. Mix well. Whip the other half of the cream with an electric mixer. Gently fold it into the previous mixture. Pour over the cream and place in the freezer overnight.

Mirror glaze
✔30g chestnut cream
✔45g caster sugar
✔45g glucose
✔25g water
✔45g melted white chocolate
✔2 x 2g gelatine leaves
✔30g cream or unsweetened condensed milk

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 condensed milk and the chestnut cream. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the icing which has been cooled to 35/37°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, if necessary, so that the layers are well defined. Cut out individual slices and leave to thaw in the fridge.

I decorated with a marron glacé with sugar.

Pear, vanilla and dulcey cake

Pear, vanilla and dulcey cake made of

– a soft pear cake,
– a dulcey rock icing,
– vanilla ganache.

Materials used

– 6-cavity Silikomart mould

Ingredients

For the pear cake
2 or 3 pears
65g flour
50g sugar
30g milk
15g oil
1 egg
1 sachet of yeast
1 pinch of salt
+
80g caster sugar
80g melted butter
1 egg
1 sachet of vanilla sugar

Rocher dulcey icing
200g dulcey chocolate
30g chopped almonds
40g neutral oil

Vanilla ganache
50g of liquid cream 30% MG min
Vanilla powder or vanilla bean
50g white chocolate
100g cold cream 30% fat min

The recipe

4 Pear cake

For the pear cake
2 or 3 pears
65g flour
50g sugar
30g milk
15g oil
1 egg
1 sachet of yeast
1 pinch of salt
+
80g caster sugar
80g melted butter
1 egg
1 sachet of vanilla sugar
12 minutes in the oven at 170°C + 15 minutes

Mix the sugar, salt and egg in a bowl. Then add the yeast and flour. Mix again. Finally add the oil and milk. Mix well. Butter and sugar the 6-cavity silikomart. Divide the dough into the cavities. Cut the pears into pieces and place them in the mould on top of the batter. Bake at 170°C for 12 minutes.

In another bowl, mix the melted butter with the sugars and the egg. Spread this mixture over the cake and bake again for 15 minutes.

Turn out carefully and leave to cool.

Rocher dulcey glaze
200g dulcey chocolate
30g chopped almonds
40g neutral oil

Melt the dulcey chocolate in the microwave with the neutral oil. (If you do not have dulcey chocolate, you can use white chocolate. Put it in an ovenproof container. Put it in the oven at 120°C and stir it regularly until it takes on a nice colour. Be careful not to let it stick to the edges.) Add the chopped almonds. Proceed to glaze the pear cakes.

Vanilla ganache
50g of liquid cream
Vanilla powder or vanilla bean
50g white chocolate
100g cold liquid cream

In a saucepan, pour the liquid cream with the vanilla and heat. Pour over the melted white chocolate in batches. Mix well. Add the cold cream. Strain and chill for at least 4 hours.

Take out the cold ganache and beat it with an electric mixer. Fill a piping bag with the ganache and poach on the biscuit. I decorated with a slice of pear sprinkled with a little lemon to prevent it from turning black.

Apple vanilla entremet

Apple vanilla Entremet made of

– a hazelnut biscuit,
– an apple insert,
– a vanilla bavaroise,
– a green mirror icing.

Materials used

– Silikomart half-sphere mould X15

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Apple insert (the day before)
✔150g applesauce
✔50g granny apples cut into very small cubes, diced
✔20g caster sugar
✔Vanilla powder
✔2g NH pectin

Hazelnut biscuit (the day before)
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Vanilla Bavaroise
✔150g milk
✔30g sugar
✔2 egg yolks
✔2 sheets of gelatine
✔1 vanilla pod or vanilla powder
✔150g minimum 30% fat liquid cream

Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔50 g white chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
✔green colouring

The recipe

For 4 apples

Apple insert (the day before)
✔150g applesauce
✔50g granny apples cut into very small cubes, diced
✔20g caster sugar
✔Vanilla powder
✔2g NH pectin
In a saucepan, pour and heat the applesauce. Mix in a small bowl, the caster sugar and pectin. As soon as it boils, pour this mixture into the applesauce and cook without stopping to stir for 2 minutes. Add the diced granny apples and mix. Place in the silikomart X15 half-sphere mould and freeze for at least 3 hours.

Hazelnut biscuit (the day before)
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and 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 lined 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 a round cookie cutter to fit the diameter of your silicone mould opening.

Vanilla Bavaroise
✔150g milk
✔30g sugar
✔2 egg yolks
✔2 sheets of gelatine
✔1 vanilla pod or vanilla powder
✔150g minimum 30% fat liquid cream

In a large bowl of cold water, place the gelatine leaves. In a saucepan, heat the milk with the vanilla. In a bowl, mix the yolks with the caster sugar. Pour the hot milk over this mixture. Mix and return to the pan. Cook over medium heat, stirring constantly, until the mixture reaches 82/83°C. Remove from the heat and add the gelatine, wrung out and softened. Strain and leave to cool to room temperature. Whip the cold cream with an electric mixer. Mix in the cooled cream and stir gently.

Assembly
Turn out the apple half-spheres and stick them together to form a sphere. Put back in the freezer. Pour the vanilla mousse into the Silikomart mould. Add the apple insert and finish with the hazelnut biscuit. Place in the freezer overnight.

Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔50 g white chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
✔green colouring

In a saucepan, heat the sugar, water and glucose to 110°C. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk and colouring. Use a hand blender to mix the mixture thoroughly. If necessary, filter the mixture to remove any air bubbles. Take out the frozen mousse (I used a peeler to scoop out the top of the apple) and immediately cover the surface with the glaze which has been cooled to 35°C.

I decorated them with chocolate tails and a mint leaf.

Tartlet tatin

Tartelette tatin composed of

– a sweet pastry
– apples cooked in caramel
– mascarpone whipped cream

Material used

– Silikomart midi log mould 9 cavities

– Silikomart mould kit pop eclair

Ingredients

For the mascarpone whipped cream
20g sugar
100g of liquid cream 30% MG
40g of mascarpone

For the caramel
140g sugar
50g water
80g butter cut into pieces

For the sweet pastry
70g flour
20g caster sugar
30g butter
A little egg yolk
1 pinch of salt

Baking

160°C
30 + 35 minutes

The recipe

For 5 tarts

For the mascarpone whipped cream
20g sugar
100g of liquid cream 30% MG
40g of mascarpone

Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Line the silicone mould and place in the freezer for at least 3 hours.

For the caramel
140g sugar
50g water
80g butter cut into pieces

Make the caramel in a pan with the water and sugar. Once it has a nice colour, lower the heat and add the butter cut into pieces in several stages. Mix and pour into the moulds.

Cut out apples with a strip cutter and roll them in your moulds on the caramel. Bake for 30 minutes at 160°C. Pack the apples when they come out of the oven.

For the sweet pastry
70g flour
20g caster sugar
30g butter
A little egg yolk
1 pinch of salt

Mix all the ingredients together, roll out and put in the fridge. Roll out the pastry with a rolling pin and cut it into rectangles the size of your moulds. Place on top of the apples and bake for another 35 minutes. Leave to cool a little and remove from the mould.

Place the frozen whipped cream on the completely cooled tartlets. Decorate with gold leaf.

Place in a cool place until ready to eat.

Chocolate brownie with white chocolate ganache

– a dark chocolate brownie,
– a milk chocolate rocher icing,
– a white chocolate ganache.

Materials used

– 20cm square pastry frame

– Baking tray

– Pastry bag

– Plain pastry bag

Ingredients

White chocolate ganache
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream 30% MG

Dark chocolate brownie
✔100g dark chocolate
✔100g butter
✔2 eggs
✔100g caster sugar
✔50g flour
✔60g nougatine and chopped walnut mixture

Milk chocolate rocher icing
✔250g Milk chocolate
✔10g Neutral oil
✔30g Chopped almonds

The recipe

For 4 brownies

White chocolate ganache
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream 30% MG

Pour the 50g of liquid cream into a saucepan and set it to heat. When the cream is hot pour it over the previously melted white chocolate. Mix well. Complete with the 100g of cold cream. Mix well. Filter on contact and place in the fridge for at least 4 hours.

Dark chocolate brownie
✔100g dark chocolate
✔100g butter
✔2 eggs
✔100g caster sugar
✔50g flour
✔60g chopped nougatine and walnut mixture

Pour the chopped dark chocolate into a bowl. Melt in the microwave. Add the butter cut into pieces and mix.
In another bowl, add the 2 eggs and the caster sugar. Mix with a whisk. Pour the chocolate and melted butter mixture on top. Mix. Sift in the flour. Mix again. Add the nougatine mixture and chopped nuts.
Butter a baking frame and place it on a baking tray lined with baking paper. Pour in the brownie mixture and bake for about 20 minutes at 150°C. Leave to cool. Remove the frame and cut the brownie into 4 equal pieces using a cookie cutter. (Recipe taken from meilleurduchef.com)

Milk chocolate rocher icing
✔250g Milk chocolate
✔10g Neutral oil
✔30g Chopped almonds

Melt the milk chocolate with a little neutral oil. Add the chopped almonds and proceed to frost your brownies. Place in a cool place to allow the chocolate to harden.

Assembly
Take your white chocolate ganache out of the fridge and beat it with an electric mixer. Fill a piping bag fitted with a plain tip with your ganache and poach it onto your brownies. Sprinkle with cocoa powder and decorate with a square of dark chocolate. Place in a cool place until ready to eat.

Hazelnut and dulcey tart

Hazelnut and dulcey tart composed of

– a sweet hazelnut pastry,
– a hazelnut cream,
– a hazelnut praline crunch,
– a dulcey ganache,
– a hazelnut praline pastry cream.

Materials used

– Silikomart perforated tart mould
– Micro-perforated baking mat
– Pastry bag
– Plain Tip

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 leaf gelatine (2g)

Hazelnut sweet pastry
✔110g flour
✔25g hazelnut powder
✔45g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt

Hazelnut cream
✔30g butter, ointment
✔30g egg
✔30g icing sugar
✔30g hazelnut powder

Hazelnut praline crisp
✔30g chocolate praline
✔60g homemade hazelnut praline
✔35g crêpes dentelles

Dulcey ganache
✔125g dulcey chocolate
✔125g liquid cream

Baking

175 / 180°C
20 to 25 minutes

The recipe

Serves 6

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Pour the hazelnuts onto 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.

Hazelnut custard
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 sheet of gelatine (2g)
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.Out of the heat add the wrung out gelatine and the praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.

Sweetened hazelnut paste
✔110g flour
✔25g hazelnut powder
✔45g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt

Mix all the ingredients together, wrap and refrigerate for 1 hour. Spread the pastry between two sheets of greaseproof paper, line your tart tin and place in the freezer for 10 minutes while you preheat your oven to 175°C.

Hazelnut cream
✔30g butter
✔30g egg
✔30g icing sugar
✔30g hazelnut powder
Mix the butter with the icing sugar. Add the hazelnut powder and the egg. Mix well. Pour into the tart base then bake for 20/25 minutes. Leave to cool.

Hazelnut praline crisp
✔30g chocolate praline
✔60g homemade hazelnut praline
✔35g crêpes dentelles
Melt the chocolate. Add the crêpes dentelles and the praline. Mix gently. Spread over the tart and place in a cool place.

Dulcey ganache
✔125g dulcey chocolate
✔125g liquid cream

For the dulcey chocolate, I used white chocolate. Place the white chocolate in an ovenproof pan with a little oil and bake at 120/130°C, stirring frequently, every 5 minutes, until it colours. Heat the cream in a saucepan and pour it over the dulcey chocolate in batches. Stir well, allow to cool slightly before pouring over the tart. Place in a cool place.

Assembly
Take the cooled hazelnut custard, loosen it a little and fill a piping bag with a plain tip. Poach on the tart. Decorate with caramelised hazelnuts all around, halved hazelnuts and hazelnut skins. Place in a cool place until ready to eat.

Swiss Brioche

Swiss striated brioche made of

– croissant dough,
– pastry cream,
– chocolate chips.

Materials used

– Angled spatula

– Brush

– Micro perforated baking mat

Ingredients

The croissant dough
✔300g flour
✔45g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature

+ 150 g of tourage butter

The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Vanilla liquid

The syrup
✔30g water
✔30g sugar

The recipe

The croissant dough
✔300g flour
✔45 g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature
+ 150 g of tourage butter

In the bowl of the food processor, add the flour, sugar, salt, yeast and milk, then the butter. Knead the dough for about ten minutes. Form a ball, wrap it in plastic wrap and leave to rise for 45 minutes at room temperature.

Deaerate the dough and flatten it with your hands to form a rectangle. Place the rectangle in the fridge to firm up.

Soften the 150g of butter and form a rectangle (1/2 the size of the dough) by placing it inside a piece of greaseproof paper to form a perfect square.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. Cover the two ends of the dough without overlapping. Cover with plastic wrap and chill for at least 30 minutes.

Roll out the dough into a long rectangle and make a single turn. Fold the right side towards the centre and then the left side. Place in a cool place, covered with film. The next day, cut the dough in half.

Roll out the first pastry to a length of 30cm and freeze, wrapped in film, for 15 minutes. With a sharp knife, cut 3mm strips by 30cm long. Roll out the second pastry very thinly and brush lightly with water. Trim the edges if necessary to make a nice rectangle. Place the puff pastry strips face up on top.

Leave to rest again, filmed, for a few minutes in the freezer for the dough to firm up.

Roll out the dough a little to make it longer. Trim the edges if necessary to make a nice rectangle. Turn the dough out onto a piece of greaseproof paper. Set aside for a few minutes in the freezer, covered with film.

The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla

In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cream powder. Pour the hot milk over this mixture and return it to the pan. Cook until it boils, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces. Blend. Strain and leave to cool in a cool place.

Spread the custard on the pastry rectangle. Sprinkle chocolate chips evenly over the surface.

Fold one side (1/4) towards the middle and then the other side.

Place back in the freezer for a few minutes and turn the dough over. Cut out every 3 to 4 centimetres and place on a baking tray covered with baking paper.

Leave to rise for 1h30 to 2 hours at room temperature (e.g. with the oven closed and turned off). Place in a cool place for 10 minutes to firm up a little and brush with egg yolk.

Bake at 170°C for 30 minutes.

The syrup
✔30g water
✔30g sugar

Heat the sugar and water to boiling in a saucepan. Apply hot to the Swiss breads as soon as they come out of the oven with a brush. Leave to cool on a wire rack.

Pear and hazelnut choux

Pear and hazelnut choux composed of

– a cabbage,
– hazelnut cracker,
– hazelnut ganache,
– a pear in syrup,
– homemade praline.

Material used

– Silikomart micro-perforated baking mat

– piping bags

For 4 choux

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. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, without their skins, and the caramel cut into pieces in the bowl of a blender and blend until you have a praline.

Hazelnut ganache
100g of liquid cream
100g white chocolate
50g hazelnut praline
100g of cold liquid cream

In a saucepan, pour and heat the 100g of liquid cream. In a bowl, pour the white chocolate and melt it a little in the microwave. Gradually pour the hot cream over the white chocolate while stirring to obtain a smooth mixture. Add the 50g of hazelnut praline and stir again. Finally, add the 100g of cold liquid cream. Mix, wrap and chill for at least 4 hours.

Pears in syrup
4 pears
Powdered sugar
Liquid vanilla

Peel the pears and remove the middle of the pear with a peeler. Cook the pears in a pan of water with caster sugar and liquid vanilla for 1.5 to 2 hours. Drain the pears, leave to cool slightly and then place in the fridge until assembly.

Hazelnut cracker
40g butter
20g flour
20g hazelnut powder
40g brown sugar

Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out circles the size of your choux.

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

Heat the water, milk, butter, salt and sugar in a saucepan.
Add the flour all at once and mix well to dry out the dough for 2 to 3 minutes.
Pour the mixture into a bowl and add the beaten eggs gradually, mixing well between each addition.
Poach the choux on a baking tray covered with a micro perforated baking mat, leaving some choux pastry. Bake at 180°C for 40 to 45 minutes (time may vary depending on the oven). Leave to cool on a wire rack. Make a hole under each choux.

Assembly
Take the hazelnut ganache from the fridge and beat it with an electric mixer. Fill a piping bag with it and fill the choux. I used about 50 g of ganache per choux. Cut out the base of the pear and insert homemade praline into the centre of the pear. Place the pear on the choux. Use the remaining hazelnut ganache to decorate your pear.

I added hazelnuts cut in half and small gold leaves.