English – Page 6 – Les délices 31

Chocolatine 100% Chocolate

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Dip
✔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
✔15 g cocoa powder
✔30 g Poitou Charentes PDO cold butter

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Cocoa tempera
✔90 g pre-made pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

The syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or pains au chocolat 100% chocolate

Combine the flour, salt, sugar, baking powder, butter, cocoa powder, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the cocoa mixture.

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

Cocoa tempera
✔90 g pre-made pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add the 90g of dough taken previously. Knead for 4-5 minutes. Shape into a square, wrap and chill overnight.

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

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

On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.

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

Carry out a single turn and place in a cool place, filmed, for at least 30 minutes.

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

Shaping the loaves

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

Roll out the pastry into a large rectangle. Cut 7.5 x 20 cm strips from the rectangle.

Turn the pastry over, cocoa side down. The pastry needs to be very cold before you turn it out, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the black part 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 pastry and roll out the pains au chocolat, but do not roll the pastry too tightly.

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

Leave to rise for 2 hours at room temperature

Bake at 170°C for around 20-25 minutes.

The syrup
✔30g water
✔30g sugar

Bring the sugar and water to the boil in a saucepan. Place your pastries on a wire rack and apply hot to the pains au chocolat or chocolatines as soon as they come out of the oven using a brush.

Red fruit and mascarpone cake

Red fruit and mascarpone cake made with

– homemade sponge biscuits
– mascarpone cream
– strawberry and red fruit compote,
– white velvet spray.

Material used

– Rectangular pastry frame

– Pastry bag

– Plain pastry bag

– Ancel 210 bloom gelatine

Ingredients

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
+Icing sugar

Cooking time
180°C – 10 to 12 minutes

Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔10g milk
✔2g gelatine

Syrup
✔20g water
✔20g sugar
✔A little alcohol

Strawberry and raspberry compote
✔180g frozen strawberries and raspberries
✔20g caster sugar
✔2g NH pectin

Assembly
✔Strawberries
✔White velvet spray

The recipe

Serves 4-5

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
+Icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula.

Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Pipe the sponge biscuits onto a sheet of baking paper and dust with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and place in the bottom of your rectangular tin.

Syrup
✔15g water
✔15g sugar
✔A little alcohol

In a saucepan, add the water, sugar and bring to the boil. Turn off the heat and add a little alcohol. Brush the top of your biscuit with the syrup.

Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔10g milk
✔2g leaf gelatine

Place the gelatine leaves in a large bowl of cold water for around ten minutes. Pour the milk into a small bowl and heat in the microwave. Add the softened and wrung-out gelatine. Mix and set aside. Separate the egg whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture. Mix well and set aside.

In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.

Strawberry compote
✔180g frozen strawberries and raspberries
✔20g caster sugar
✔2g NH pectin

In a small bowl, combine the sugar and pectin.

Pour the 180g of diced strawberries and raspberries into a saucepan. I used frozen fruit this time of year. Heat over a low/medium heat for a few minutes, stirring a little. Increase the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly.

Assembly

Pour half of the mascarpone cream over the biscuit, pushing it up to the edges. Add the red fruit compote. Top up again with more mascarpone cream. Smooth to the level of the frame. Place in the freezer overnight.

The next day, remove the frame and apply the white velvet spray over the entire surface.

I decorated with chocolate hearts. The small hearts were bought from annikids.com in the chocolate cake decoration category. For the large heart, I melted some white chocolate and added some colouring. I then poured it into a cavity in the silikomart heart mould.

Strawberry heart entremet

Strawberry Heart Entremet

– strawberry mousse,
– strawberry compote,
– an almond biscuit
– red mirror icing,
– red velvet spray.

Material used

– Silikomart heart mould

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Strawberry compote
✔100g strawberries
✔10g caster sugar
✔1g pectin

Almond biscuit
✔35g almond powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Strawberry mousse
✔180g mixed strawberries
✔15g sugar
✔3g gelatine
✔150g single cream
✔10g sugar

Mirror glaze
✔40g liquid cream
✔45g white chocolate
✔45g glucose
✔45g sugar
✔25g water
✔4g gelatine
✔Red colouring

Assembly

✔Red velvet spray

✔Edible gold leaf

The recipe

For 5 desserts

Almond biscuit
✔35g almond powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

In a bowl, mix the whole egg with the sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Take the biscuit out of the oven and leave to cool completely before cutting it out with a cookie cutter to fit the diameter of your tin.

Strawberry compote
✔100g strawberries
✔10g caster sugar
✔1g pectin

Cut the strawberries into small cubes.

Cut 100g of diced strawberries into very small cubes. Pour the diced strawberries into a saucepan and heat over a low heat for a few minutes. Mix the caster sugar and NH pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Set the compote aside until ready to assemble.

Strawberry mousse
✔180g mixed strawberries
✔15g sugar
✔3g gelatine
✔150g single cream
✔10g sugar

Place the gelatine in a bowl of cold water. In a saucepan, heat the mixed strawberries with the caster sugar. Remove from the 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.

Assembly

Half fill the silikomart heart mould with strawberry mousse. Add the strawberry compote in the middle. Top with a little mousse and finish with the biscuit. Place in the freezer overnight.

The next day, remove the frozen hearts from the moulds and immediately apply the red velvet spray to half the heart.

Mirror icing
✔40g liquid cream
✔45g white chocolate
✔45g glucose
✔45g sugar
✔25g water
✔4g gelatine
✔Red colouring

Place the gelatine sheets in a large bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and red colouring. Use a Bamix hand blender without a bell at the end to avoid air bubbles and ensure a smooth mixture.

Place your entremets on a wire rack and apply the icing when it is around 35°C to half of the hearts, the part not covered with red velvet spray.

I put little leaves of edible gold at the junction between the velvet spray and the mirror icing.

Chocolate heart entremet

Chocolate heart entremet made with

– a milk chocolate mousse,
– a white chocolate mousse
– a praline crunch,
– white velvet spray,
– brown velvet spray.

Material used

– Silikomart flat heart mould X8

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– White and brown velvet sprays

Ingredients

Custard cream
✔100g milk
✔20g sugar
✔1 egg yolk
✔2g gelatine

Milk Chocolate Mousse
✔60g custard
✔50g chocolate
✔60 g whipping cream

White Chocolate Mousse
✔60g custard
✔50 g white chocolate
✔60 g whipping cream

Praline crisp
✔40g white chocolate
✔60g hazelnut praline
✔30g crêpes dentelles
✔10g hazelnut almond praline powder

White and brown velvet sprays

The recipe

Custard cream
✔100g milk
✔20g sugar
✔1 egg yolk
✔2g gelatine

Place the gelatine (2g) in a large bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring constantly. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and add the gelatine, stirring well.

Quickly prepare the 2 mousses in parallel.

Whip the 120g of very cold liquid cream (minimum 30% fat) (60g for the white chocolate mousse and 60g for the chocolate mousse). Set aside in a cool place.

White Chocolate Mousse
✔60g custard
✔50 g white chocolate
✔60 g whipping cream

Melt the white chocolate in the microwave. Pour half of the hot custard over the chocolate, stirring well. Leave to cool slightly.

When the mixture is below 35°C add half the whipping cream (60g). Mix gently with a spatula.

Fill the silikomart mould (4 cavities).

Milk Chocolate Mousse
✔60g custard
✔50g chocolate
✔60 g whipping cream

Melt the milk chocolate in the microwave. Pour half of the hot custard over the chocolate, stirring well. Leave to cool slightly.

When the mixture is below 35°C add the rest of the whipping cream (60g).

Mix gently with a spatula.

Fill the silikomart mould (last 4 cavities). Place in the freezer for at least 3 hours.

Praline crisp
✔40g white chocolate
✔60g hazelnut praline
✔30g crêpes dentelles
✔10g hazelnut almond praline powder

Melt 40g of white chocolate in the microwave. Add the hazelnut praline and crumbled crêpes dentelles. Mix well. Roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut out using the cookie cutter supplied with your mould.

Unmould the cakes and apply the white and brown velvet spray immediately.

Place your hearts one on top of the other on your praline crisp.

Clementine Entremet

Clementine Entremet made with

– a clementine biscuit,
– a clementine insert
– a clementine mousse,
– orange velvet spray.

Materials used

– Silikomart Givre 90 mould

– Silikomart X15 half sphere mould

– Ancel 210 Bloom gelatine (gold quality)

– Orange velvet spray

Ingredients

Clementine cream insert
✔1 egg yolk
✔15g sugar
✔100g Corsican clementine purée
✔1.5g leaf gelatine
✔15g butter

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt

Clementine mousse
✔3g gelatine
✔70g clementine juice
✔30g egg
✔30g sugar
✔40g butter
✔100g single cream

Orange velvet spray

The recipe

For 4 desserts

Clementine cream insert
✔1 egg yolk
✔15g sugar
✔100g Corsican clementine purée
✔1.5g leaf gelatine
✔15g butter

Place the gelatine sheet in a bowl of cold water. In another bowl, whisk together the egg yolk and caster sugar. Pour the previously blended clementine purée into a small saucepan. Heat the purée and pour over the egg yolk and sugar mixture. Mix well and pour back into the pan. Return to the heat for a few minutes, then remove from the heat and add the gelatine. Mix well. Add the butter, cut into pieces. Mix again. Pour into the Silikomart half sphere X15 cavity insert mould and chill for 1 hour before placing in the freezer for at least 2 hours.

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt

Pour the flour, pinch of salt and yeast into a bowl and mix. In another bowl, place the kneaded butter and work it with the caster sugar. Add the egg. Add half the flour and yeast mixture. Mix well. Add the zest of a previously washed clementine and its juice. Mix well. Add the rest of the flour mixture. Mix again.

Pour onto a baking tray lined with baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out the biscuit using a circular biscuit cutter the same diameter as your tin.

Clementine mousse
✔3g gelatine
✔70g clementine juice
✔30g egg
✔30g sugar
✔40g butter
✔100g single cream

Place the gelatine leaves in a bowl of cold water for at least 10 to 15 minutes. In a small saucepan, heat the clementine juice. In a bowl, whisk the egg yolk with the caster sugar. Pour the hot orange juice over this mixture. Mix well and return to the pan. Continue cooking, stirring constantly, until the mixture thickens slightly. Remove from the heat and add the wrung-out gelatine. When the mixture is around 60°C, add the butter, cut into pieces. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when the temperature is around 30°C and stir gently.

Assembly

Fill the Silikomart Givré 90 mould halfway with the clementine mousse, using a spoon to smooth the edges.

Place the clementine insert.

Add a little mousse and finish with the clementine biscuit.

Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the orange velvet spray. I decorated with a little edible gold leaf. Chill for at least 3 hours.

Pistachio and orange blossom cake

Pistachio and orange blossom cake

– a pistachio praline crisp,
– a pistachio biscuit
– a pistachio mousse
– an orange blossom mousse,
– and a mirror icing.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

Ingredients

Pistachio praline (the day before)
✔150g pistachios
✔75g sugar

Pistachio biscuit (the day before)
✔35g sugar
✔1 egg
✔35g pistachio powder
✔10g butter
✔7 g flour
✔50g egg whites

Pistachio praline crisp (the day before)
✔40g pistachio praline
✔30g white chocolate
✔30g crêpes dentelles

Pistachio mousse (the day before)
✔30g single cream
✔40g white chocolate
✔70g cold liquid cream
✔30g pistachio praline
✔2g gelatine

Orange blossom mousse (the day before)
✔60 g full cream
✔60 g white chocolate
✔3 g gelatine
✔110 g whipping cream
✔18g orange blossom

Pistachio praline mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔30 g pistachio praline
✔30 g 30% minimum fat liquid cream
✔4g gelatine

The recipe

For 4 people

Pistachio biscuit (the day before)
✔35g sugar
✔1 egg
✔35g pistachio powder
✔10 g butter
✔7 g flour
✔50g egg whites

In a bowl, add the pistachio powder, sugar and whole egg. Mix well. Add the sifted flour. Mix well. In another bowl, whisk the egg whites with the caster sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the remaining egg whites into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper and smooth out the dough. Bake the biscuit for 8 to 10 minutes at 180°C.

Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting out a square using your 12x12cm frame.

Pistachio praline crisp (the day before)
✔40g pistachio praline
✔30g white chocolate
✔30g crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crêpes dentelles. Mix gently. Spread between two sheets of baking paper using a rolling pin. Place in the freezer for a few minutes. Cut out a 12x12cm square and place it at the bottom of your frame.

Place the biscuit on top of the crisp and keep in the freezer until ready to assemble.

Quickly make the two mousses in parallel.

Orange blossom mousse (the day before)
✔60 g full cream
✔60 g white chocolate
✔3 g gelatine
✔110 g whipping cream
✔18g orange blossom

Place the gelatine leaves in a large bowl of cold water for at least 10 minutes. Heat the 60g liquid cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the orange blossom. Set aside. Whip the cold cream (110g) with an electric mixer. Using a spatula, gently fold in the previous mixture. Set aside. Quickly assemble the cake.

Pistachio mousse (the day before)
✔30g single cream
✔40g white chocolate
✔70g cold liquid cream
✔30g pistachio praline
✔2g gelatine

Place the gelatine leaves in a large bowl of cold water for at least 10 minutes. Heat the 30g of liquid cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the pistachio praline. Set aside. Whip the cold cream (70g) with an electric mixer. Using a spatula, gently fold in the previous mixture. Set aside.

Assembly

Assemble the mousse quickly, otherwise the gelatine will start to set.

Pour 80 to 85g of orange blossom mousse into the frame. Place in the freezer for a few minutes to allow the mousse to set a little. Pour in 80 to 85g of pistachio mousse and place in the freezer for a few minutes. Pour another 80 to 85g of orange blossom mousse, place in the freezer and finish with the remaining pistachio mousse (80 to 85g). After a final few minutes in the freezer, pour in the remaining orange blossom mousse. Place in the freezer overnight.

The next day, make the pistachio icing.

Pistachio icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g white chocolate
✔30 ml cream
✔30g pistachio praline
✔2 x 2g gelatine leaves

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and praline. Use a Bamix hand blender without a bell at the end to avoid air bubbles and ensure a smooth mixture.

Remove the cake from the freezer and apply the icing, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set.

Carefully remove the frame. Cut into individual slices or serve whole, then defrost in the fridge before serving.

I decorated with caramelised unsalted pistachios.

Chestnut entremet

Chestnut Entremet made with

– chestnut mousse,
– chestnut cream,
– chestnut pieces,
– a hazelnut crunch,
– a brown velvet spray.

Material used

– Brown silikomart mould
– Ancel 210 bloom gelatine

Ingredients

Hazelnut crisp
✔60g hazelnut praline
✔40g White chocolate
✔30g crêpes dentelles

Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine

Montage
✔crème de marron
✔glazed chestnut trim

✔Spray brown velvet

The recipe

Pour 3 entremets

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Hazelnut crisp
✔60g hazelnut praline
✔40g White chocolate
✔30g crêpes dentelles

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

Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water for at least 15 minutes. Heat 30g of cream in a small saucepan. Remove from the heat and add the softened gelatine. Mix and set aside.

Whip the remaining cold cream with an electric mixer. Add the chestnut cream and the cooled cream and fold in gently.

Quickly assemble your entremets.

Assembly

Fill the silikomart mould halfway with chestnut mousse, using a spoon to push it up the sides.

Using a piping bag, pipe the chestnut cream evenly over the top.

Add a few pieces of marron glacé.

Top with chestnut mousse.

Add the hazelnut crumble. Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the brown velvet spray, trying to avoid the smooth, non-ribbed side. Place in the fridge to defrost until ready to eat.

Mascarpone coffee cylinder

Mascarpone coffee cylinder with

– spoon biscuits,
– mascarpone cream,
– hazelnut praline,
– brown velvet spray.

Material used

– 6-cavity Silikomart cylinder mould

– Silikomart coffee silicone mat

– Ancel 210 Bloom gelatine (gold quality)

– Brush

– Brown velvet spray

Ingredients

For the spoon biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

Mascarpone cream
✔170g mascarpone cheese
✔2 yolks
✔2 egg whites
✔55g caster sugar
✔20g milk
✔3g gelatine

Assembly
✔A double espresso

Brown velvet spray

Hazelnut praline

The recipe

For 5 desserts

For the sponge biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour and cornflour. Mix again. Preheat your oven to 210+C. Poach your biscuits on a baking tray lined with baking paper, sprinkle with icing sugar and place in the oven at 180°C for 8 to 10 minutes. Leave the biscuits to cool, then cut out using a cookie cutter.

Mascarpone cream
✔170g mascarpone cheese
✔2 yolks
✔2 egg whites
✔55g caster sugar
✔20g milk
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water for at least ten minutes.
In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix well. Separate the egg whites from the yolks.

Whisk the yolks with the mascarpone and half the sugar (27.5g). Add the milk and gelatine. Mix well and set aside.

Whisk the egg whites with the remaining 27.5g sugar. Gently fold the egg whites into the mascarpone cream.

Assembly
✔A double espresso

Soak the top of your biscuits, using a brush, with coffee.

Place a silicone coffee mat at the bottom of each Silikomart mould. Start by pouring a little cream into each cavity of the 6-cylinder Silikomart mould, working your way up the sides. Place the first coffee-soaked biscuit, top with cream and then the second coffee-soaked biscuit.

Place in the freezer overnight. The next day, unmould your desserts and immediately apply the brown velvet spray.

I added some hazelnut praline on top. Chill until ready to eat.

Half pear entremet

Half pear entremet made with

– diced pears,
– a pear mousse
– a speculoos crisp,
– yellow velvet spray.

Materials used

– Pavoni half pear mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

Ingredients

Pear compote
✔110g diced ripe pears
✔10g sugar
✔2g NH pectin
✔Vanilla powder

Pear mousse
✔150g mixed pears
✔150g whipping cream
✔3g gelatine

Speculoos crisp
✔40g white chocolate
✔60g speculoos pastry
✔30g crêpes dentelles

Yellow velvet spray

Milk chocolate

The recipe

For 8 desserts

Pear compote
✔110g diced ripe pears
✔10g sugar
✔2g NH pectin
✔Vanilla powder

In a saucepan, heat the diced ripe pears for a few minutes over a low heat. If your pears are not ripe enough add 2 or 3 tablespoons of water. Mix the caster sugar and NH pectin in a small bowl. Increase the heat and as soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.

Speculoos crisp
✔40g white chocolate
✔60g speculoos pastry
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into half-pear shapes to fit your mould. Place in the freezer until ready to assemble.

Pear mousse
✔150g mixed pears
✔150g whipping cream
✔3g gelatine

Soften the leaf 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 a low heat so that as much water as possible evaporates. Remove from the heat and add the gelatine, well wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer (adding a little sugar if your pears are not ripe enough). Add the cooled pear purée. Mix gently. Assemble quickly.

Assembly

Fill your Pavoni half-pear mould halfway with pear mousse, pushing it up all the way to the edges. Place some pear compote in the middle. Top with a little pear mousse and finish with the speculoos crisp.

Place in the freezer overnight or for at least 6 hours. The next day, unmould your desserts, place them on a baking sheet with the pear slice side down and immediately apply the yellow velvet spray. Gently turn your entremets over with a spatula.

I decorated my dessert with milk chocolate pips and little tails.

Chill until ready to eat.

Butterfly

Butterfly made with

– homemade puff pastry,
– powdered sugar or brown sugar.

Ingredients

Puff pastry
375g flour
37g sugar
7.5g salt
95g butter
35g egg
165g milk
180g tourage butter

Sugar

Equipment used

– Tefal baking tray

– Baking paper

– Rolling pin

The recipe

For 20 to 30 butterflies, depending on size

Puff pastry (the day before)
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter

Pour the flour, sugar, salt, milk, egg and chopped butter into the food processor bowl and mix all the ingredients together.

Shape the tempera into a rectangle about 30cm long by 15cm wide, and leave to rest in a cool place for at least 1 hour. Meanwhile, place your tourage butter (if not conventional butter) in parchment paper, folding the sheet into a square about 15cm square. Flatten with a rolling pin to achieve an even thickness. Place in a cool place.

If necessary, roll out the dough on a floured work surface. It should be double the length of the butter, so that it can be completely enclosed.

Fold both ends of the dough over the butter. Using a knife or cutter, score the dough on both sides. Turn the dough a quarter turn. Roll out the dough lengthwise. If necessary, trim the ends to create a nice rectangle.

Make a double turn. Using a cutter or knife, score both sides.

Shrink-wrap your dough and chill overnight.

The next day, on a lightly floured work surface, roll out the dough lengthwise into a large rectangle (trimming the ends if necessary to obtain a well-defined rectangle) and make a single turn.

Score the dough on both sides. Shrink-wrap your dough and chill for at least 1 hour.

Make a 2nd simple turn in the same way. Shrink-wrap your dough and chill.

You can then use it to mount your butterflies.

Roll out the pastry and cut out strips about 2 to 2.5 cm wide.

I used my cake scraps, hence the uneven sizes of my stripes and butterflies.

Sprinkle a little sugar over the pastry strips. Fold the strips over at both ends. Leave a little space between the two loops. Place on a baking tray lined with baking paper.

Place in the freezer for a few minutes so that the dough firms up and can be cut more easily.

Cut off both ends of each butterfly with a knife or cutter without cutting into the middle part. In a small plate, pour some caster sugar or brown sugar over each butterfly (on both sides) so that they are covered with a little sugar.

Turn each butterfly over and twist the 4 loops.

Bake in a hot oven at 180°C for 20 to 25 minutes until golden brown. Carefully remove to a wire rack to cool and harden.