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Strawberry shortbread tartlet

Strawberry shortbread tartlet made with

– Breton shortbread,
– strawberry mousse,
– strawberries,

Equipment used

– Tefal baking sheet

– Rolling pin

– Silikomart mini intreccio mold

Ingredients

Breton shortbread
✔50g flour
✔30g sugar
✔35g softened butter
✔1/2 sachet yeast
✔1 small egg yolk
✔1 pinch of salt

Strawberry mousse
✔90g liquid cream 30% MG
✔120g strawberries (gariguettes)
✔20g powdered sugar
✔2g gelatin

+ Strawberries

The recipe

For 3 tarts

Breton shortbread
✔50g flour
✔30g sugar
✔35g softened butter
✔1/2 sachet yeast
✔1 small egg yolk
✔1 pinch salt

Mix all the ingredients together, make a ball then roll out with a rolling pin between two sheets of baking paper to a thickness of around 0.5 to 0.8cm. Cut out the dough with a tartelette ring or circular cookie cutter. Place in the freezer for 15 minutes.

Place your shortbread dough on a baking sheet lined with a micro-perforated silpain mat.

Bake at 170°C until golden brown. Time may vary according to oven.

Store your shortbread in a sealed, moisture-proof box for the next day, or bake it the same day.

Strawberry mousse
✔90g liquid cream 30% MG
✔120g strawberries (gariguettes)
✔20g powdered sugar
✔2g gelatin

Place the gelatine in a bowl of cold water. In a saucepan, heat the blended strawberries with the powdered sugar over a low heat for a few minutes. I used the first strawberries in season, the gariguettes.

Remove from heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool.

Whip the cold cream with an electric mixer and gently fold into the previous mixture.

Assemble quickly.

Fill your silikomart mini intreccio mould with strawberry mousse. Place in the freezer overnight or for at least 6 hours.

The next day, unmould your mousses and immediately apply your pink velvet spray. Then place your mousses on your shortbread.

I decorated with strawberries (gariguettes) cut into sticks, a small strawberry leaf and a prunus flower.

Peanut entremet

Peanut Entremet with

– a crunchy peanut praline,
– a peanut praline,
– unsalted peanuts,
– a peanut mousse,
– a white chocolate shell.

Materials used

– Silikomart half egg mould – 5 cavities

– Ancel 210 bloom gelatine

– Pastry bag

Ingredients

Peanut praline
✔150g peanuts
✔75g caster sugar

Peanut praline crisp
✔30g peanut praline
✔20g crêpes dentelles
✔20 g white chocolate

Peanut mousse
✔60g peanut praline
✔80g liquid cream
✔100g whipping cream
✔1 egg yolk
✔2.5g gelatine
✔10g caster sugar

Shell
✔150g white chocolate
✔Caramel colouring
✔150g cocoa butter

The recipe

For 3 desserts

Peanut praline
✔150g peanuts
✔75g caster sugar

Pour the peanuts onto a baking tray and place in the oven at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. Pour the caramel onto a sheet of baking parchment and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you have a praline. You’ll have a little praline left over for other recipes.

Peanut praline crisp
✔30 g peanut praline
✔20g crêpes dentelles
✔20 g white chocolate

Mix all the ingredients together. Line the bottom of the silikomart mould with 3 egg halves and place in the freezer for at least 1 hour.

Poach some peanut praline on top of the crisp.

Add unsalted peanuts to the top of the praline and return to the freezer for at least 1 hour.

Peanut mousse
✔60g peanut praline
✔80g liquid cream
✔100g whipping cream
✔1 egg yolk
✔2.5g gelatine
✔10g caster sugar

Place the gelatine leaves in a bowl of cold water.

In a bowl, combine the powdered sugar and egg yolk. Heat the 80g single cream in a saucepan. Pour the hot cream into the bowl, stir and return to the pan. Cook gently until the mixture coats your spatula.

Remove from the heat and add the gelatine and peanut praline. Mix and set aside.

Whip the cold cream with an electric mixer.

Pour in the previous warm mixture (T < 30 – 35°C) and stir gently.

Assembly

Fill the Silikomart half-egg mould halfway with peanut mousse, pushing it up the sides.

Add the peanut insert.

Top with the remaining peanut mousse.

Place in the freezer overnight.

The next day, remove your egg halves from the moulds and make a groove in the middle to give them the shape of half a peanut. Quickly return to the freezer.

Shell
✔150 g white chocolate
✔Caramel colouring
✔150 g cocoa butter

Melt the white chocolate with the cocoa butter in a bain marie or in the microwave. Add a little caramel colouring to colour it. Using a skewer, dip each dessert in the chocolate.

To finish, dust your desserts with a little flour. Place in the fridge for at least 3 to 4 hours while defrosting.

Pain au chocolat or chocolatine two-tone pink

Pain au chocolat or chocolatine two-tone pink

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold butter PDO Poitou Charentes

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Pink distemper
✔90 g pre-made paste
✔Pink coloring

Syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or two-tone pains au chocolat

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the pink tempera.

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Pink distemper
✔90 g pre-made paste
✔Pink colorant

Mix the 90g of previously removed dough with the pink colorant in the bowl of a food processor. Knead for 4-5 minutes to obtain a smooth mixture. You can also mix by hand, without a food processor. Shape into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Roll out the dough into a long rectangle and turn twice. Place in a cool, film-covered place for at least 1 hour.

Make a single turn and chill, covered with film, for at least 30 minutes.

You can make a 2nd single turn if you want more puff pastry, or go straight on to shaping your loaves.

Shaping the loaves

The next day, roll out the pink dough to the same size as the white. Brush the white dough with water and place the pink dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a 30cm x 30cm square. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).

Turn the pastry pink side out. The dough must be cold before you turn it out, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the pink side using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.

Place 2 or 3 chocolate sticks on each rectangle of dough, then roll out the pains au chocolat, but don’t pack the dough too tightly.

Place on a baking sheet lined with silpatain or baking paper.

Grow for 2 hours at room temperature

Bake at 170°C for 20 to 25 minutes.

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to pains au chocolat or chocolatines as soon as they come out of the oven, using a brush.

Orange blossom pistachio tartlet

Orange blossom pistachio tartlet made with

– sweet pastry,
– pistachio praline crisp,
– pistachio praline insert,
– orange blossom ganache,
– unsalted chopped pistachios.

Material used

– Micro-perforated baking mat

– Micro-perforated strip

– 24mm plain tip

– Silikomart tart circles

– Melon spoon

Ingredients

Pistachio praline (the day before)
✔100g unsalted shelled pistachios
✔50g caster sugar

Pistachio praline crisp
✔20g white chocolate
✔35g pistachio praline
✔20g crêpes dentelles

Orange blossom ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 leaf gelatin 1g
✔70g liquid cream 30% MG
✔4g orange blossom

Sweet dough
✔65g flour
✔35g butter
✔20g sugar
✔1 pinch salt
✔1 egg yolk

The recipe

For 3 tarts

Pistachio praline (the day before)
✔100g unsalted shelled pistachios
✔50g caster sugar

Roast the pistachios on a baking sheet for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto greaseproof paper. When cool, break into pieces and place in the bowl of a blender. Add the pistachios and blend until the mixture resembles praline. A good blender is essential. Fill 3 half-spheres of the Silikomart half-sphere x15 mould with pistachio praline and place in the freezer for at least 4 hours.

Orange blossom ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 leaf gelatin 1g
✔70g liquid cream 30% MG
✔4g orange blossom

Heat, in a small saucepan, the 45g of liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatine leaf, well wrung out and previously softened in a bowl of cold water. Finally, add the remaining 70g of liquid cream and the orange blossom. Mix well. Cover with cling film and chill overnight.

Sweet dough
✔65g flour
✔35g butter
✔20g sugar
✔1 pinch salt
✔1 egg yolk

Mix all ingredients together, film and chill in the fridge for 1 hour. Roll out the dough between two sheets of parchment paper, then detail circles using a cookie cutter. Place the tartlet circles on a micro-perforated baking mat. As an option, I also placed a micro-perforated strip inside my pastry circles. Place in the freezer for 15 minutes while you preheat your oven. Bake at 180°C for about 20 minutes. Carefully remove the circle and leave to cool.

Pistachio praline crisp
✔20g white chocolate
✔35g pistachio praline
✔20g crêpes dentelles

In a bowl, add 20g of white chocolate and melt in the microwave. Add the 35g pistachio praline and crumble 20g crêpes dentelles.

Mix with a spatula.

Spread the pistachio praline crumble over the bottom of the three tartlets.

Assembly

Turn out the frozen pistachio praline half-spheres and place them on top of the pistachio ganache.

Beat the orange blossom ganache with an electric mixer and poach onto the tartlets. I used a large 24mm plain tip.

Use a melon spoon to make a hole in the top.

Garnish with chopped unsalted pistachios.

Finally, poach some pistachio praline in the hollow of the orange blossom ganache.

I decorated the pistachio praline with a little edible gold leaf.

Chill for at least two hours until ready to eat.

Hazelnut and chocolate eclair

Hazelnut and chocolate eclair

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

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

– lightning bolt

Ingredients

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

Hazelnut praline
✔130g hazelnuts
✔ 65g caster sugar

Pastry cream
✔450g milk
✔4 yolks
✔40g sugar
✔100g hazelnut praline
✔2g gelatine
✔25g cornstarch

Icing
✔115g white fondant
✔30g glucose
✔6g cocoa powder
✔5g water

+some hazelnut and hazelnut skins

The recipe

For approx. 8-9 éclairs

Icing
✔115g white fondant
✔30g glucose
✔6g cocoa powder
✔5g water

Pour all ingredients into saucepan. Heat the fondant to 60°C in a bain-marie. Pour onto the silicone chablon placed on a tray and place in the freezer for a few hours.

Hazelnut praline
✔130g hazelnuts
✔ 65g 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 parchment paper and leave to cool. Scrub the hazelnuts to remove as much skin as possible (keep a few skins to decorate your éclairs) and place them with the chopped caramel in the bowl of a blender. Blend until praline is obtained. You’ll have some praline left over for other recipes. It keeps well in a sealed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Pastry cream
✔450g milk
✔4 yolks
✔40g sugar
✔100g hazelnut praline
✔2g gelatine
✔25g cornstarch

Heat milk.

Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Add the chocolate pieces or pistoles. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.

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

+powdered sugar and cocoa butter

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip. Sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape. Cool on a wire rack.

Assembly

Remove the hazelnut praline crème pâtissière from the fridge. Loosen a little with a spatula, then fill a pastry bag fitted with a piping tip. Make two small holes under each éclair.

Garnish the eclairs with the pastry cream.

Place the fondant on each éclair.

I decorated with hazelnut skins left over from making the hazelnut praline and a few halved hazelnuts.

Vanilla Cloud Entremet

Vanilla Cloud Entremet

– a vanilla cookie,
– a vanilla cream,
– a praline crunch,
– vanilla mousse,
– white velvet spray.

Materials used

– Silikomart Bollicine mold
– Micro-perforated silicone baking mat
– Silikomart small oven mold x15 cavities
– White velvet spray

Ingredients

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

Vanilla cream
✔40g milk
✔40g cream
✔1 yellow
✔1g gelatine
✔8g sugar
✔Vanilla powder or vanilla pod
✔30g white chocolate

Praline crisp
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin

Assembly

White velvet spray

The recipe

For 4 desserts

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

In a bowl mix the powders together: flour, powdered sugar, a little vanilla powder.

Add 1 egg, cream and melted butter. Mix well. Beat egg whites with electric mixer. Take a small portion of the whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.

Pour the batter onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.

Bake at 170°C for approx. 12-15 minutes.

Leave to cool, then cut out your cookie using a circular cookie cutter slightly smaller in diameter than your mould.

Vanilla cream
✔40g milk
✔40g cream
✔1 yellow
✔1g gelatine
✔8g sugar
✔Vanilla powder or vanilla pod
✔30g white chocolate

Hydrate the gelatine in very cold water. In a saucepan, heat the cream, milk and vanilla. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Return to the saucepan and cook over low heat, stirring constantly, until the temperature reaches 83/84º C. Remove from the heat, stir in the gelatine and pour over the melted white chocolate. Fill the silikomart petits fours mold (15 cavities) and place in the freezer for at least 2 hours.

Praline crisp
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Mix praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of parchment paper and freeze for a few minutes. Using a cookie cutter, cut out circles smaller in diameter than your mold. Set aside in the freezer until ready to assemble.

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla powder or vanilla bean
✔2g gelatin

In a bowl of cold water, place the gelatin leaf. In a saucepan, heat the 50g liquid cream with the vanilla pod previously scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.

Assembly

Fill silikomart mould halfway with vanilla mousse. Add the vanilla cream insert. Top with vanilla mousse and finish with vanilla cookie and praline crunch. Freeze overnight.

The next day, unmold the desserts and immediately apply the white velvet spray. Sprinkle a little vanilla powder on top. Place in a cool place to defrost. Allow at least 2 to 3 hours.

Bugnes

Bugnes or merveilles

Equipment used

– Saucepan

– Rolling pin

– Kitchen thermometer

– Pastry wheel

Ingredients

✔500 g flour
✔100 g melted butter
✔40 g caster sugar
✔4 eggs
✔5 g salt
✔1 sachet baking powder
✔35g. rum
✔15g. orange blossom
✔1 lemon zest
✔1 Orange zest

Carnival doughnuts have different names in different regions of France: “bugnes” in Lyon, “merveilles” in Bordeaux.

The recipe

Cut the butter into pieces and leave at room temperature to soften.

Place all the ingredients, excluding the butter, in the bowl of your food processor and knead for 2 to 3 minutes.

You can also make this recipe without a food processor, by placing all the ingredients in a large bowl and kneading by hand.

Gradually add the softened butter, cut into pieces, and knead for a further 10 minutes.

Place the dough in a bowl and cover with plastic wrap. Leave to rest in a cool place for 1 hours and 30 minutes

Heat the oil in a pan to 180°C.

On a lightly floured work surface, scoop out some of the dough.

Roll out to a thickness of 3 to 4 mm.

Using a rolling pin, cut out strips 3 to 4cm wide. If you don’t have a rolling pin, you can cut the dough with a knife..

Then cut the strips in the other direction to make rhombuses.

Score the center of each diamond with your roulette wheel.

Dip the fritters one by one into the hot oil.

Turn them over as soon as they start to color.

Remove the fritters and place on a colander to drain off as much oil as possible.

Sprinkle your doughnuts with powdered sugar or caster sugar. Repeat for the entire dough.

Doughnuts are best eaten warm. You can serve them with melted chocolate or spread for the more gorumands.

Orange entremet

Orange Entremet made with

– an orange mousse,
– an orange cream,
– a praline crunch,
– orange velvet spray.

Materials used

– Essential X6 silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

Ingredients

Orange cream
✔30g sugar
✔50g orange juice
✔35g egg
✔60g butter
✔2g Gelatine

Orange mousse
✔130g Cremeux
✔100g Liquid cream

Orange cream
✔30g sugar
✔35g orange juice
✔35g egg
✔50g butter

Chocolate crisp
✔20g milk chocolate
✔30g hazelnut praline
✔20g crêpes dentelles

Orange velvet spray

The recipe

For 4 desserts

Chocolate crisp
✔20g milk chocolate
✔30g hazelnut praline
✔20g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a pastry cutter the size of your mould. Place in the freezer until ready to assemble.

Orange cream (for the mousse)
✔30g caster sugar
✔50g orange juice
✔35g egg
✔60g butter
✔2g Gelatine

Place the gelatine sheet in a large bowl of cold water to soften.

Pour the egg, caster sugar and orange juice into a saucepan. Heat over a low/medium heat, stirring constantly until the cream thickens. Turn off the heat. Add the butter, cut into pieces, and the gelatine. Blend and set aside.

Orange mousse
✔130g Cremeux
✔100g mini 30% fat liquid cream

In a salad bowl, whip the very cold liquid cream into a whipped cream and gently fold into the previous cooled mixture using a maryse.

Fill the Silikomart Essential 80 mould 3/4 of the way up the sides.

Orange cream
✔30g sugar
✔35g orange juice
✔35g egg
✔50g butter

Pour the egg, caster sugar and orange juice into a saucepan. Heat over a low/medium heat without stopping to stir until the cream thickens. Turn off the heat. Add the butter, cut into pieces. Mix well. Leave to cool slightly.

Fill each cavity of the mould with a little orange cream, then finish by placing a disc of crisp. Place in the freezer for at least 4 hours or overnight.

The next day, remove the cakes from the moulds and immediately apply the orange velvet spray all around.

Gently turn your desserts upside down. I put a white chocolate decoration on top, which I found on the annikids.com website.

Pear and caramel tartlet

Pear and caramel tartlet made with

– sweet cocoa paste,
– almond cream
– diced pears
– caramel
– pear mousse,
– brown velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Silikomart Klassik ring tart silicone mould (6 cavities)

– Micro-perforated strip

– Klassik 70mm Silikomart tart ring mould

– Brown velvet spray

– Pear cookie cutter

Ingredients

Pear mousse (the day before)
✔120g pears
✔20g sugar
✔2g gelatine
✔90g liquid cream 30% MG

Caramel
✔40g sugar
✔12g butter
✔50g single cream

Almond cream
✔30g butter
✔30g sugar
✔30g egg
✔30g almond powder

✔70g diced pears

Sweet cocoa paste
✔60 g soft butter
✔130 g flour
✔15g cocoa powder
✔40g sugar
✔1 pinch salt
✔1 egg yolk

+Brown velvet spray

The recipe

For 4-5 tartlets

Pear mousse (the day before)
✔120g pears
✔20g sugar
✔2g gelatine
✔90g liquid cream 30% MG

Place the gelatine in a bowl of cold water. Heat the pear purée in a saucepan and add the drained gelatine off the heat. Mix well and set aside. Whip the cream with the sugar until stiff. Stir the whipped cream into the cooled pear purée and fill the ring Klassik silicone tart mould, then place in the freezer.

Sweet cocoa paste
✔60 g soft butter
✔130 g flour
✔15g cocoa powder
✔40g sugar
✔1 pinch salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for at least 30 minutes. Line the circles. Optional, I used micro-perforated strips.

Almond cream
✔30g butter
✔30g sugar
✔30g egg
✔30g almond powder

Cream the butter with the sugar. Add the almond powder and egg. Mix and then fill the base of each tartlet. Bake at 165/170°C for approximately 20 minutes. Leave to cool completely.

Caramel
✔40g sugar
✔12g butter
✔50g single cream

+ ✔70g diced pears

Melt the sugar in a saucepan. Then add the previously heated liquid cream in batches. Continue cooking for a few minutes, stirring well. Remove from the heat and finish by adding the butter, cut into pieces. Leave to cool slightly and pour the caramel into the base of the tartlets. Place the pear cubes on top, pressing down a little but not going over the edge of the tartlet.

Remove the pear mousses from the freezer, turn them out of the mould and immediately apply the brown velvet spray. Place each mousse on your tartlet. I decorated with a marzipan pear that I cut out using a pear-shaped cookie cutter.

Chestnut eclair

Chestnut eclair made from

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

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

– lightning bolt tines

Ingredients

Choux pastry
✔30g water
✔30g milk
✔35g flour
✔27g butter
✔Salt
✔1 teaspoon sugar
✔1 egg (depending on size)

Pastry cream
✔200g milk
✔30 g sugar
✔2 egg yolks
✔10 g cornstarch
✔15 g butter
✔1 capful of rum
✔90 g chestnut cream

Icing
✔55g white fondant
✔15g glucose
✔15g to 20g chestnut cream

The recipe

For 4 éclairs

Icing
✔55g white fondant
✔15g glucose
✔15g to 20g chestnut cream

Pour all the white fondant and glucose into the saucepan. Heat fondant to 60°C in double boiler. Add chestnut cream. Mix well. Pour onto a silicone tray and place in the freezer for a few hours.

Chestnut pastry cream
✔200g milk
✔30 g sugar
✔2 egg yolks
✔10 g cornflour
✔15 g butter
✔1 capful of rum
✔90 g chestnut cream

Heat the milk.

Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the pan. Stir until thickened. Add the chestnut cream and rum. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.

Choux pastry
✔30g water
✔30g milk
✔35g flour
✔27g butter
✔Salt
✔1 teaspoon sugar
✔1 egg (depending on size)

+powdered sugar and cocoa butter

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour mixture all at once. Mix well to dry out the dough for 2 to 3 minutes.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.

Assembly

Remove the crème pâtissière from the fridge. Loosen a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair.

Fill the eclairs with the crème pâtissière. Place the fondant on each éclair. I decorated the eclairs with a little edible gold leaf and a chestnut with a chocolate shell, topped with chestnut cream.