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Panna cotta fried egg

Panna cotta – fried egg

– milk chocolate shell
– panna cotta
– mango jelly

Material used

– Silikomart half egg mould

– Silikomart half egg mould 18 cavities

For 3 fried eggs

For the chocolate shell
150g milk chocolate
Silikomart half egg mould
Melt the chocolate and fill the half-sphere mould. Place in a cool place and carefully remove from the mould when the chocolate has hardened.

For the mango jelly
50g of mangoes
1/2 sheet of gelatine (1g)
Soften the gelatine. Heat the mango puree, add the gelatine, squeezed out of the heat, then fill the moulds with half-spheres. Place in the freezer for at least 2 hours.

For the panna cotta
35cl of cream
50g caster sugar
2 sheets of gelatine (2g each)
Heat the cream with the sugar. Remove from the heat and add the gelatine. Stir and garnish the chocolate half-eggs when the cream has completely cooled. Place in a cool place.

Place the mango jelly in the centre of the fried egg.

Lemon and speculos panna cotta

Materials used

– 8 cm diameter pastry ring for the specula biscuit

– Bollicine 3D silikomart mould

Panna cotta
50cl of cream
50g sugar
3 sheets of gelatine
1 lemon juice
Some borage flowers from @maison_sauge

Soften the gelatine in a large bowl of cold water

Heat the cream, lemon juice and sugar.

Remove from the heat and add the gelatine. Mix well, spread in the @silikomart Bollicine Silikomart 3D mould and place in the freezer for at least 4 hours.

Speculoos biscuit
60g speculoos biscuits
40g butter

Crush the speculoos biscuits in a bowl. Add the melted butter. Mix well.

Divide the biscuits into individual pastry circles by 5 mm and press down with the back of a spoon. Set aside in a cool place.

Assembly
Remove the panna cotta from the freezer. Place on the speculoos biscuit and decorate with a borage flower (from @maison_sauge)

Raspberry pistachio cake

Raspberry pistachio cake made of

– almond biscuit
– pistachio mousseline cream
– fresh raspberries

Almond biscuit
125g caster sugar
125g almond powder
35g flour
200g egg whites
50g caster sugar

Mix the powders together in a bowl. Beat the egg whites until stiff with the powdered sugar. Take a small portion of the egg whites and mix to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the batter onto two baking trays lined with baking paper (poach the batter on one of the baking trays for the top cake for a nicer look and sprinkle with icing sugar). Bake at 170°C for 14-15 minutes. Leave to cool, then cut into two rectangles of 20X10cm.

Mousseline cream
240g milk
50g sugar
2 yolks
80g butter
10g flour
10g cornflour
45g pistachio praline
+
80g butter

Heat the milk. In a bowl, mix the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the pan. Mix until the cream thickens. Remove from the heat, add 80g of diced butter, the pistachio praline and blend. Filter and leave the cream to cool. In the bowl of a food processor, whip the remaining 80g of butter into a cream. Then add the mousseline cream which has cooled to room temperature. Set aside for assembly.

Assembly
4-5 125g trays of raspberries

Place the first almond biscuit in the bottom of your pastry frame (10X20cm), with a rhodoïd film. Brush it with a syrup (water, sugar and kirsch alcohol or other). Place the halved raspberries around the edges, half the cream, the whole raspberries in the middle and then the remaining cream. Finish with the second biscuit (the poached one) and place in a cool place.

Coffee tartlet

Coffee tartlet made of

– a sweet pastry
– a chocolate/coffee crunch
– a creamy coffee filling
– a coffee mousse
– a coffee glaze

Materiel utilisé

Moule silicone Silikomart kit tarte ring square 8cm

For 4 tarts

Coffee mousse
100g of cream
50g of powdered sugar
125g of cold liquid cream
3g of gelatin
Coffee extract

Place the gelatin in a large bowl of cold water.
In a saucepan, pour the cream, powdered sugar and coffee extract. Heat, then remove from heat and add the gelatin. Set aside.
Whip the cold cream and gently fold it into the cooled mixture using a whisk. Fill the silikomart and freeze for at least 3 hours.

Sweet dough
140g of flour
30g powdered sugar
70g of butter
1 egg yolk
1 pinch of salt

Mix all the ingredients, wrap and put in the fridge for 1 hour. Spread the dough between two sheets of parchment paper and cut out circles with a cookie cutter. Bake at 180°C for about 20/25 minutes. Watch the cooking and take them out as soon as they color.

Coffee chocolate crisp
25g of milk chocolate
25g of crêpes dentelles
Coffee extract

Melt the milk chocolate. Add the crumbled crêpes dentelles. Mix all the ingredients and fill the bottoms of the tarts.

Coffee creamer
125 ml of liquid cream
1 yolk
20g powdered sugar
½ leaf gelatin (1g)
Coffee extract

Place the gelatin in a large bowl of cold water.
In a bowl, mix the egg and powdered sugar. In a saucepan, heat the cream and pour over the previous mixture. Mix and return to the pan. Heat over low/medium heat without stopping to stir until 82/83°C. Remove from the heat and add the gelatine and coffee extract. Allow to cool and divide among the tarts. Set aside in a cool place.

Mirror glaze
90g sugar
90g glucose
50g of water
4 sheets of gelatin
90g white chocolate
Coffee extract
60g unsweetened condensed milk

In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add condensed milk and coffee extract. Use a hand blender to blend the mixture. Remove the mousses from the freezer. Cover the surface with the glaze, which has been cooled to 30/32°C. Place on each tartlet and let thaw in the refrigerator.

I decorated with dark chocolate that I rapped on top.

Religious pear

Religieuse pear composed of

– choux pastry
– cracker
– mascarpone and pear chantilly

Choux pastry
60g milk
60g water
55g butter
1 pinch of salt
1 teaspoon of sugar
70g flour
2 to 3 eggs
In a saucepan, heat the water with the milk, salt, sugar and butter. As soon as it starts to boil, remove from the heat and add the flour all at once. Mix for 2 to 3 minutes to dry the dough. Transfer the dough to a bowl and add the beaten eggs one by one, incorporating the eggs well between each addition. Poach the choux of two different diameters on two baking sheets lined with silpat paper. Place a disk of cracker on each. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven).

Cracker
For the cracker
50g butter
50g flour
50g brown sugar
Colouring
Mix all the ingredients, spread between two sheets of baking paper, place in the freezer for a few minutes and then cut out circles of two different diameters for the choux.

Pear whipped cream
150g cold liquid cream with a minimum of 30% fat content
50g of mascarpone
100g pear purée – Mix pears in syrup

In a salad bowl, mix the cold cream with the mascarpone with an electric mixer. Finally add the pear purée. Place this whipped cream in a piping bag.

Fill the choux pastries with the pear whipped cream. Heat the white fondant in a pan in a bain-marie and add a little yellow colouring. Apply the fondant to the choux.

I made the pear tails from dark chocolate. I sprinkled a little vanilla powder on the fondant and decorated with a mint leaf.

Lemon tartlet

Lemon tartlet composed of

– sweet pastry
– lemon cream
– meringue

Material used

– 2X Micro perforated silicone baking mat

– piping bags

For the lemon cream 🍋
60g lemon juice
75g sugar
75g egg
120g butter
1 sheet of gelatine
Lemon zest

Heat the eggs, sugar, lemon juice and zest in a saucepan. Cook at 85°C. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into a piping bag and place in the refrigerator.

Sweet pastry
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. Line the dough with plastic wrap and refrigerate for 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out the dough using cookie cutters and different sized sleeves to make the holes. Place in the freezer for a few minutes. Bake between two baking sheets. Leave to cool.

Meringue
2 egg whites
40g caster sugar
Beat the egg whites with an electric mixer and then gradually add the caster sugar. Fill a piping bag.

Assembly
Poach the lemon cream and meringue on the square of sweet pastry alternately. Place the square of sweet pastry with holes in it on top. Add small mint leaves all around.

Individual strawberry cake

Individual strawberries 🍓composed

– sponge cake soaked in syrup
– diplomatic cream
– strawberries cut into pieces

For the sponge cake
4 eggs
110 g sugar
55 g flour
55 g cornflour
In a bowl, whisk the eggs and sugar. Place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and mix until cool. Sift in the flour and cornflour. Mix gently with a marysee. Bake in a hot oven at 210°C and lower the temperature to 190 for 8 to 10 minutes.

For the diplomatic cream
340 g milk
Vanilla
60 g egg yolks
60 g sugar
30 g cornflour
35 g butter
3 sheets of gelatine
+150g of liquid cream

Place the gelatine sheets in a large bowl of cold water.
Heat the milk with the vanilla. In a bowl, mix the yolks, sugar, flour and cornflour. Pour the hot milk over this mixture and return to the pan. Heat without stopping stirring until the cream thickens. Add the butter, the gelatine off the heat. Set aside to allow the cream to cool. Whip the cream until it is stiff. Gently fold it into the previous preparation.

Assembly
Place a plastic film under your dessert circles and a rhodoïd film inside. Place strawberry slices on the bottom and sides. Poach some diplomatic cream, the first circle of syrup-soaked sponge cake, some cream, some strawberry pieces. Finally, add more cream and the last circle of sponge cake. Place in a cool place for at least 2 hours.

Turn out onto a plate. Remove the circle and the rhodoïd film.

Chocolate and vanilla cake

Chocolate and vanilla cake composed of
– a hazelnut biscuit,
– a chocolate praline crunch,
– a vanilla creamy filling
– a milk chocolate mousse
– a milk chocolate glaze

Ingradients

Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔19 g butter
✔15 g flour
✔15 g caster sugar

Chocolate and praline crisp
✔90g of praline
✔35g of milk chocolate
✔10g of butter
✔25g of crêpes dentelles

Vanilla cream
✔125g of liquid cream 30%MG
✔125g cold liquid cream 30%MG
✔3 yolks
✔30g caster sugar
✔Vanilla pod or vanilla powder
✔50g white chocolate
✔3g gelatine

Milk Chocolate Mousse
✔2 sheets of gelatine (2g)
✔1 egg yolk
✔15g caster sugar
✔60 ml milk
✔70 g chocolate
✔120 g cream

Mirror glaze (the day before)
✔90g sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine (2g each)
✔90g milk chocolate
✔60g unsweetened condensed milk

The recipe

Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔19 g butter
✔15 g flour
✔15 g caster sugar

Melt the butter. Mix the whole egg with the icing sugar in a bowl. 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 peeling it off the paper and cutting out a 20x10cm rectangle.

Chocolate and praline crisp
✔90g of praline
✔35g of milk chocolate
✔10g of butter
✔25g of crêpes dentelles
Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread on the first hazelnut biscuit and put in the freezer.

Vanilla cream
✔125g of liquid cream 30%MG
✔125g cold liquid cream 30%MG
✔3 yolks
✔30g caster sugar
✔Vanilla pod or vanilla powder
✔50g white chocolate
✔3g gelatine
Hydrate the gelatine in very cold water. Heat the cream and vanilla in a saucepan. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Return to the pan and cook over low heat, stirring constantly, until the temperature reaches 83/84º C. Remove the gelatine from the heat and pour over the melted white chocolate. Set aside. Whip the cold liquid cream with a mixer and add to the previous mixture. Pour over the biscuit (250g) and the crisp and place in the freezer for 20 minutes.

Milk Chocolate Mousse
✔2 sheets of gelatine (2g)
✔1 egg yolk
✔15g caster sugar
✔60 ml milk
✔70 g chocolate
✔120 g cream

Soften the gelatine leaves in a bowl of cold water. Mix the egg yolks with the caster sugar in a bowl. 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 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. Pour over the vanilla cream (250g) and place in the freezer.

Mirror glaze (the day before)
✔90g sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine (2g each)
✔90g milk chocolate
✔60g unsweetened condensed milk

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 and place it in the fridge.

The next day, remove the cake from the freezer. If your mousse has already reached the height of the frame, rub the frame and slide it slightly upwards by 3mm. Cover the surface of the cake with the icing, which has been cooled to 30/35°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.

Praline and vanilla cake

Praline and vanilla cake composed of

– hazelnut dacquoise
– crispy praline cake
– creamy praline
– vanilla mousse
– white and praline mirror icing

For about 5-6 people

Hazelnut cookie
65 g hazelnut powder
1 egg
2 egg whites
65 g powdered sugar
19 g butter
15 g flour
15 g powdered sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice color and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the powdered sugar. Add 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 marysee. Pour the cookie dough onto a baking sheet covered with baking paper. Bake the cookie for 8 to 10 minutes at 180°C. Take the cookie out of the oven and let it cool down before peeling it off the paper and cutting a rectangle of 20X10cm.

Chocolate and praline crisp
60g of praline
25g of milk chocolate
10g of butter
25g of crêpes dentelles

Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread on the first hazelnut cookie and put in the freezer.

Creamy praline
1 sheet of gelatin of 2g
100 ml of cream
1 egg yolk
15g powdered sugar
60g of praline
In a bowl, mix the egg yolk with the sugar until they turn slightly white. In a saucepan, boil 100 ml of cream, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the gelatine, squeezed out of the water. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly, then pour over the crumble and place back in the freezer.

White chocolate vanilla mousse
100 g full cream
100 G of white chocolate
5 g gelatine
200 g whipped cream
vanilla pod
20g powdered sugar

In a bowl of cold water, place the gelatin leaves. In a saucepan, heat the 100g of liquid cream with the vanilla. Off the heat, add the wrung-out gelatin nad chocolate. Mix and set aside. Whip the cold cream and add the powdered sugar. Pour in the previous mixture and stir gently.

Mirror glaze
50 g sugar
50 g glucose syrup
25 g water
50 g white chocolate
1 teaspoon of praline (~10g)
35 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
2 sheets of gelatin of 2g

In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatin, wrung out and softened. Pour this mixture over the melted chocolate and praline. Stir well. Add the condensed milk. Use the hand blender to obtain a homogeneous mixture and place it in a cool place.

The next day, remove the cake from the freezer. Cover the surface of the cake with the frosting brought to 35°C. Let stand in the refrigerator for a few minutes until the frosting gels. 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 pieces and let thaw in the refrigerator.

Tart tatin in cubes

Cubed Tart Tatin composed of

– sweet pastry
– apple cubes
– cubes of whipped cream
– Neutral topping

Material used

– Silikomart 15mini cubes mould

– Micro perforated silicone baking mat

To make 4 revisited tartelettes tatin

For the apple cubes (the day before)
4 golden apples
80 g butter
70 g honey from @mielmartine
200 g caster sugar
100 ml cream
4 sheets of gelatine (2g each)

Place the gelatine sheets in a large bowl of cold water.
Fry the diced apples with the butter and honey. In another pan, make a caramel. Add the hot cream and then remove the gelatine from the heat. Mix with the apples and place in the insert mould in the freezer.

For the whipped cream cubes
40g sugar
200g of cold liquid cream 30% MG
80g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silikomart cubes with whipped cream and place in the freezer for at least 3 hours.

Sweet pastry
100g flour
20g icing sugar
60g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Spread the dough between two sheets of baking paper and cut into 4 squares with a cookie cutter. Bake at 180°C between two silpain mats.

Neutral topping
3 x 2g gelatine sheets
75 g water
100 g fine caster sugar
25 g glucose syrup

Place the gelatine sheets in a large bowl of cold water.
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine. Mix well. Wait for the mixture to reach 30°C before icing the tatin cubes.

Assembly
Place two whipped cream cubes and two apple cubes covered with icing on the sweet biscuit. Decorate with a small gold leaf. Place in a cool place until defrosted.