Englsih – Les délices 31

Blueberry and vanilla entremet

Blueberry and vanilla entremet composed of

– vanilla mousse,
– blueberry compote,
– puffed rice,
– purple velvet spray,
– a quenelle of blueberry sorbet,
– blueberry jelly.

Equipment used

– Silikomart Essenziale 80 mould

– Cooking thermometer

– Silikomart whirlpool mould

– Silikomart quenelle mould

– Dessert ring

(paid Amazon links)

Ingredients

Vanilla mousse
✔50g full-fat cream
✔50g white chocolate
✔1.5g gelatine
✔100g whipped cream
✔1 vanilla pod

Blueberry compote
✔80g blueberries
✔15g caster sugar
✔1g NH pectin

Puffed rice
✔20g white chocolate
✔Puffed rice

Purple velvet spray

Blueberry jelly
✔90g blueberries
✔15g caster sugar
✔10g water
✔2g gelatine

Faur blueberry sorbet

The recipe

For 3 entremets

Blueberry compote
✔80g blueberries
✔15g caster sugar
✔1g NH pectin

In a small bowl, mix together the sugar and NH pectin.

Heat the 80g of blueberries in a saucepan for a few minutes over low heat. Increase the heat. Add the powdered sugar / pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Allow to cool slightly and set aside until ready to assemble.

Puffed rice
✔20g white chocolate
✔Puffed rice

Melt the white chocolate in the microwave.

Add the puffed rice and mix well. Fill the bottom of a dessert ring to a depth of about 5-7 mm, pressing down with the back of a teaspoon. Carefully remove the dessert ring and repeat the process. Place in the freezer for a few minutes to allow the chocolate to set.

Vanilla mousse
✔50g full-fat cream
✔50g white chocolate
✔1.5g gelatine
✔100g cold whipped cream
✔1 vanilla pod

Soften the gelatine leaves in a bowl of cold water. Heat the cream and vanilla pod (scraped with the tip of a knife) in a saucepan. Remove from the heat, add the softened, squeezed gelatine and melted white chocolate. Mix together. Set aside.

Whip the well-chilled liquid cream with an electric mixer. Gently add the cooled mixture (when its temperature is below 30°C). Proceed with assembly.

Assembly

Fill your Silikomart Essential mould halfway with vanilla mousse.

Spread the blueberry compote. Top with vanilla mousse.

Finally, add the puffed rice crisp.

Place in the freezer for at least 6 hours or overnight.

Fill your Silikomart quenelle mould with blueberry sorbet, pressing down firmly with a teaspoon. Place in the freezer for at least 2 hours to allow the sorbet to harden and take shape.

I used a delicious blueberry sorbet from the Faur brand (produced in Ariège).

Blueberry jelly
✔90g strained blueberries
✔15g caster sugar
✔10g water
✔2g gelatine

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

Blend and strain the blueberries (at least 150g) to remove the skins. Pour into a saucepan with the water and caster sugar. Heat. As soon as it starts to boil, remove from the heat and add the softened and squeezed gelatine. Mix and leave to cool before filling the Silikomart swirl mould. Chill for at least 1 hour before placing in the freezer.

The next day, remove the mousses from the freezer and immediately apply the purple velvet spray.

Plating

Place your dessert and blueberry jelly on your plate. Add a few fresh blueberries. Refrigerate until ready to serve. Just before serving, add a scoop of blueberry sorbet. I decorated mine with a dahlia flower.

Hazelnut coffee entremet

Hazelnut coffee entremet

– a hazelnut praline crunch,
– hazelnut cookie,
– hazelnut cream,
– coffee mousse,
– mirror glaze.

Equipment used

– Baking tray

– 18 cm silikomart mould

– Baking paper

Ingredients

Hazelnut cookie
✔35 g hazelnut powder
✔1 egg yolk
✔35 g caster sugar
✔10 g butter
✔7 g flour
✔50g egg whites

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut cream
✔2g gelatin
✔100g liquid cream
✔2 egg yolks
✔15g caster sugar
✔50g hazelnut praline

Praline crisp
✔30g white chocolate
✔60g praline
✔30g crêpes dentelles

Coffee mousse
✔150g cream
✔1 sachet soluble coffee
✔50g white chocolate
✔2 yolks
✔40g sugar
✔300g cold liquid cream
✔6g gelatin

Mirror glaze
✔100g sugar
✔100g glucose
✔55g water
✔65g 30% MG min liquid cream
✔100g white chocolate
✔4 gelatin leaves

The recipe

For 1 dessert serving 6 to 8

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

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

Hazelnut cream
✔2g gelatin
✔100g liquid cream
✔2 egg yolks
✔15g caster sugar
✔50g hazelnut praline

Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolks with the sugar until they whiten slightly. Bring 100g of cream to the boil in a saucepan. Remove from the heat and pour the hot cream over the previous mixture. Return to the pan and cook over a low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the hazelnut praline and stir. Fill a pastry circle less than 18cm in diameter, to which you’ve previously added some cling-film (I used a 14cm circle), with the praline cream. Place in the freezer for at least 4 hours.

Hazelnut cookie
✔35g hazelnut powder
✔35g powdered sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Mix the whole egg with the sugar in a bowl. Add hazelnut 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 cookie dough onto a baking tray lined with baking paper. Bake for ten minutes at 180°C. The cookie should come out golden-brown. Remove from the oven and allow to cool completely before cutting with a cookie cutter.

Praline crisp
✔30g white chocolate
✔60g praline
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add 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 using a 16cm cutter. Place in the freezer until ready to assemble.

Coffee mousse
✔150g cream
✔1 sachet soluble coffee
✔50g white chocolate
✔2 yolks
✔40g sugar
✔300g cold liquid cream
✔6g gelatine

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the sachet of instant coffee. Place the 2 egg yolks and powdered sugar in a bowl. Mix well. Pour in the hot cream, stir and return to the pan for a few minutes, stirring constantly. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled cream.

Assembly

Fill 18cm silikomart silicone mould with coffee mousse. Add the hazelnut cream insert. Top with a little coffee mousse and finish with the hazelnut cookie and chocolate praline crunch. Freeze overnight.

Mirror glaze
✔100g sugar
✔100g glucose
✔55g water
✔65g 30% MG min liquid cream
✔100g white chocolate
✔4 2g gelatine leaves

In a large bowl of cold water place the gelatine leaves. In a saucepan, heat the sugar, water and glucose to boiling. Remove from heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream. Use a hand blender without a bell jar to ensure a smooth mixture. Divide the icing between three containers. Leave the first one plain and color the other two with coffee extract, varying the intensity. Pour all three glazes into the same tall container without stirring. Remove the entremet from the freezer and unmold. Cover the surface with the glaze, cooled to 35°C.

Place in a cool place for at least 6 hours to defrost.

Tiramisu Eclair

Tiramisu eclair made with

– choux pastry,
– coffee-soaked sponge cake,
– mascarpone cream
– white pastry fondant,
– cocoa powder.

Material used

– micro-perforated baking mat

– fluted tip

– piping bag

– lightning bolt

Ingredients

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

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

+expresso

Mascarpone cream
✔125g mascarpone
✔2 egg yolks
✔2 egg whites
✔50g caster sugar

Icing
✔115g White fondant
✔30g glucose

+Cocoa powder

The recipe

For approx. 6 éclairs

Icing
✔115g White fondant
✔30g glucose

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

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

+sucre glace et beurre de cacao
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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.

Then gradually add the beaten eggs, mixing well between each egg.

Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Place a tea towel astride the door of your oven so that the steam can escape. Leave to cool on a wire rack.

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

+expresso

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. Poach the long spoon biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.

Mascarpone cream
✔125g mascarpone
✔2 egg yolks
✔2 egg whites
✔50g caster sugar

Separate the egg whites from the yolks in two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar (25g). Mix and set aside.

In the second bowl, beat the egg whites with an electric mixer, gradually incorporating the remaining 25g sugar. Gently fold the egg whites into the mascarpone cream.