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Vanilla praline entremet

Vanilla praline entremet composed of

– hazelnut cookie,
– hazelnut praline,
– praline crunch,
– vanilla mousse,
– brown velvet spray.

Materials used

– Pavoflex hollow band mould

– Tefal baking tray

– Rolling pin

– Brown velvet spray

Ingredients

Hazelnut cookie
✔30g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white

Hazelnut praliné almonds
✔100g hazelnuts
✔100g almonds
✔100g powdered sugar

Croustillant praliné
✔20g white chocolate
✔35g hazelnut praliné
✔20g crêpes dentelles

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

Montage

Brown velvet spray

The recipe

For 3 entremets

Praliné hazelnuts almonds
✔100g hazelnuts
✔100g almonds
✔100g caster sugar

Pour the hazelnuts and almonds onto a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (having first rubbed them to remove as much skin as possible), almonds and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.

Hazelnut cookie
✔25g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white

In a bowl mix the powders together: flour, caster sugar, hazelnut powder.

Add 1 egg and melted butter. Mix well.

Beat egg white with electric mixer. Take a small portion of the egg 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.

Cut out your hazelnut cookie with a cookie cutter (I used the silikomart cutter from another mold).

Cover each cookie with hazelnut/almond praline and place in the freezer until ready to assemble.

Croustillant praliné
✔30g white chocolate
✔40g praliné
✔30g crêpes dentelles

Mix praliné, 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
✔70g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla powder or vanilla pod
✔2g gelatine

In a bowl of cold water, place the gelatine leaf.

In a saucepan, heat the 70g liquid cream with the vanilla pod, 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 the Moule Pavoflex bande creuse (on sale on Amazon but also on other sites such as meilleurduchef.com, cuisineaddict.com) halfway with vanilla mousse.

Add the hazelnut cookie insert covered with praline, with the praline facing inwards.

Top with vanilla mousse and finish with praline crunch. Place in the freezer overnight or for at least 6 hours.

The next day, unmold the cakes and immediately apply the brown velvet spray.

Fill the hollow with praline using a piping bag.

I added small white chocolate Easter eggs found on annikids.com Place in a cool place to defrost. Allow at least 2 to 3 hours.

Apple and Speculoos Entremet

Apple and Speculoos Entremet

– apple compote,
– a speculoos mousse,
– a speculoos crunch,
– white velvet spray.

Material used

– Essential X6 silikomart mould

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

Ingredients

Apple compote
✔1 apple
✔15g sugar
✔15g water
✔Cinnamon

Speculoos mousse
✔35g speculoos paste
✔85g whipping cream
✔40g liquid cream
✔2g gelatin

Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles

White velvet spray

The recipe

For 4 desserts

Apple compote
✔1 apple
✔15g sugar
✔15g water
✔Cinnamon

In a saucepan, heat the diced apples with the water and sugar. Add a little cinnamon. Cook for a few minutes over low heat. Set aside until ready to assemble.

Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add speculoos paste.

Add crumbled crêpes dentelles. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a cookie cutter to the diameter of your mold. Place in the freezer until ready to assemble.

Speculoos mousse
✔35g speculoos paste
✔100g whipping cream
✔65g liquid cream
✔2g gelatin

Place the gelatin sheet in a bowl of cold water.

In a saucepan, heat the 65g of cream with the speculoos paste. Stir well to obtain a homogeneous mixture. Remove from heat and add the gelatine, wrung out well. Mix well. Set aside.

Pour the 100g chilled cream into a bowl and whip with an electric mixer. Incorporate the previous mixture once it has cooled slightly (to around 30-35°C). Mix gently with a spatula.

Assemble.

Fill the Essentials 80 mould with speculoos mousse halfway up the sides. Add the pear compote.

Finish with a little speculoos mousse and not the crunchy cookie.

Place in the freezer overnight or for at least 6 hours. The next day, unmold your entremets and immediately apply the white velvet spray.

I decorated my entremet with a white chocolate “fried egg” decoration found on the Annikids.com website.

Strawberry cake

Strawberry cake made with

– sponge cake soaked in syrup,
– mousseline cream.
– fresh strawberries,
– homemade almond paste.

Equipment used

– Pastry ring 14cm

– Tefal baking tray

– Baking paper

– Rolling pin

– Angled spatula

– Rhodoid film, 4.5cm high

Ingredients

The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour

Cream mousseline
✔180 g milk
✔35g sugar
✔2 egg yolks
✔7 g flour
✔60 g butter
✔7g cornstarch
✔liquid vanilla or vanilla bean
+
✔60 g kneaded butter

Homemade almond paste
✔50g almond paste
✔40g powdered sugar
✔15g egg whites

Assembly and decoration
✔Strawberries
✔White chocolate egg decorations
✔White almond paste

The recipe

Serves about 4

The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour

In a bowl, whisk together eggs and sugar, place in a bain-marie and whisk until 55°C.

Pour into the bowl of a food processor and whizz until completely cool, doubling the volume of the mixture.

Sift in the flour and cornflour, then stir gently.

Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.

Bake in a preheated oven at 210°C, then immediately lower the temperature to 180°C for 8-9 minutes. After cooling, turn out onto a sheet of baking paper and carefully remove the baking sheet used during cooking.

Cut two circles smaller than the size of your mould and set aside for assembly.
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Cream mousseline
✔180 g milk
✔35g sugar
✔2 egg yolks
✔7 g flour
✔60 g butter
✔7g cornstarch
✔liquid vanilla or vanilla bean
+
✔60 g kneaded butter

Heat the milk and vanilla. In a bowl, combine the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Blend until the cream thickens. Remove from the heat, add 60g of diced butter and blend. Strain on contact and allow the cream to cool completely. In the bowl of a food processor, whip the remaining 60g of butter until fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (same temperature as the butter). Be careful to use standard butter, not soft or reduced-fat, as it will harden in the refrigerator and hold the cream and strawberry mould together.

Assembly

Place your entremet circle 14cm on your plate. Cover with rhodoïd film. Arrange strawberries cut in 2 all around. Place your first sponge cake on the bottom. Brush the sponge cake with a syrup of sugar with rum or kirsch.

For the syrup

Pour 30g caster sugar and 30g water into a small saucepan and heat until boiling. Remove from heat and add a small capful of alcohol. Mix well.

Poach some crème mousseline, a few strawberries cut into pieces, some cream, the second sponge cake soaked in syrup, then finish with a little cream. Smooth with an angled spatula, film and set aside in a cool place for at least 4 hours to allow the butter to harden and give your strawberry cake a firm hold.

Homemade almond paste
✔50g almond paste
✔40g powdered sugar
✔15g egg whites

Mix all ingredients together, then roll out between two sheets of baking paper. Place the dough on your strawberry tray, then gently roll to cut out the dough at the circle.

I decorated them with gariguettes, strawberry flowers and two white chocolate eggs found on the annikids.com website.

Remember to remove the rhodoid film before serving your cake.

Millefeuille eclair

Millefeuille eclair made with

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

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔8g cocoa powder
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔A little rum

Icing
✔115g white fondant
✔30g glucose
+coffee or chocolate extract

The recipe

For 6 to 7 éclairs

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔8g cocoa powder
✔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/cocoa 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.

Icing
✔115g white fondant
✔30g glucose
+coffee or chocolate extract

Pour all ingredients into saucepan. Heat the white fondant to 60°C in a bain-marie. Take a small portion of fondant and add either melted chocolate or, for me, coffee extract to color it. Fill a piping bag. Quickly pour the white fondant onto the silicone tray, then poach the colored fondant on top, using a wooden skewer, for example, to create the characteristic millefeuille lines. Place in the freezer for a few hours.

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔A little rum

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

Assembly

Remove the crème pâtissière from the fridge. Loosen it slightly with a spatula, then fill a pastry bag fitted with a pastry bag nozzle. Make two small holes under each éclair. Poach the cream.

Place frozen fondant on each éclair. Chill until ready to eat.

Hazelnut pear dice

Hazelnut pear dice

– pear mousse,
– pear compote,
– hazelnut cookie,
– hazelnut praline,
– praline crunch,
– neutral glaze.

Materials used

– 6-dice silicone mould

– Cooking thermometer

– Baking paper

– Rolling pin

– Pastry bag

– Baking sheet

Ingredients

Pear mousse
✔180g liquid cream
✔200g mixed pears
✔4g gelatin

Pear compote
✔100g Des de poires
✔2g NH pectin
✔10g Powdered sugar

Hazelnut cookie
✔35g hazelnut powder
✔35g sugar
✔10g melted butter
✔5g flour
✔1 egg yolk
✔1 egg white

Hazelnut praline crisp
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline

A little dark chocolate

Neutral topping
✔75g water
✔5g gelatine
✔100g sugar
✔25g glucose

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

The recipe

For 6 dices

Hazelnut cookie
✔35g hazelnut powder
✔35g sugar
✔10g melted butter
✔5g flour
✔1 egg yolk
✔1 egg white

Pour the hazelnut powder, sugar and flour into a bowl. Add egg and melted butter. Mix well. In another bowl, mix the egg white with an electric mixer. Gently fold the egg-white mixture into the previous mixture. Pour onto a baking tray lined with baking paper and place in the oven at 180°C.

Leave to cool, then cut out the cookie using a circular cookie cutter.

Poach hazelnut praline on each cookie and place in the freezer until ready to assemble.

Crunchy hazelnut praline
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline

Mix praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller in diameter than the mold. Set aside in the freezer until ready to assemble.

Pear compote
✔100g diced pears
✔2g NH Pectin
✔10g Powdered sugar

In a small bowl, combine powdered sugar and NH pectin.

Cut a ripe pear into small dice.

Place the diced pears in a saucepan with one or two tablespoons of water. Heat over low heat for a few minutes. Increase the heat. Add the sugar/pectin mixture and cook, stirring constantly, for 2 minutes. Set aside until ready to assemble.

Pear mousse
✔180g liquid cream
✔200g mixed pears
✔4g gelatin

Soften the 2 sheets of gelatine in a bowl of cold water. Heat the pear purée (mixed ripe pears or mixed pears in syrup) in a saucepan for a few minutes over low heat so that the water evaporates a little. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside.

Whip the cold cream in a mixer. Add the cooled pear purée (T<approx. 30°C to prevent the whipped cream from collapsing).

Assembly

Fill the cavities of the mold with pear mousse to halfway up the sides. I found this silicone mold on the Temu website for 5€. Add the pear compote, then the praline-covered cookie. Add a little pear mousse and finish with the crunch.

Place in the freezer overnight.

Neutral topping
✔75g water
✔5g gelatin
✔100g sugar
✔25g glucose

Rehydrate the gelatin leaves in cold water for 10 minutes. Pour water, sugar and glucose into a saucepan. Bring to the boil for 2-3 minutes. Turn off the heat and add the gelatine, wrung out well.

Remove the dice from the freezer, unmold and quickly pipe a small amount of melted chocolate into each hole using a piping bag. The chocolate will freeze on contact with the cold, and you can then turn the dice to apply it to all visible sides. Keep them in the freezer until they are cold enough to apply the topping.

Place your cubes on a wire rack. Use the topping, reduced to a maximum of 30-35°C, to cover them.

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.