Speculoos pear entremet

Speculoos pear entremet composed of

– pear mousse,
– speculoos crisp,
– tuile,
– pear jelly.

Equipment used

– Saint Anna silicone mould

– Butterfly lace mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream

Speculoos crunch
✔20g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles

Butterfly lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

The recipe

For 3 desserts

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Soften the gelatine in a large bowl of cold water.

In a saucepan, heat the blended pear with the caster sugar and a little lemon juice. You can add a tablespoon of water if necessary. As soon as it starts to boil, remove from the heat and add the drained and softened gelatine.

Fill the silicone mould, place in the fridge until the jelly sets, then transfer to the freezer.

Crunchy speculoos
✔20g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream

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

Whip the very cold single cream (minimum 30% fat) with an electric mixer. Add the warm pear purée. (T<approx. 30°C so that the whipped cream does not collapse).

Fill your silicone mould with pear mousse.

Finish with the crispy speculoos biscuit.

Place in the freezer overnight or for at least 6 hours. The next day, remove your desserts from the molds.

Dressage

Place your frozen pear jelly ring on your serving plate.

Place your dessert in the middle. Keep it cool while it thaws and until you’re ready to eat it.

Butterfly lace tuile
✔15g butter
✔15g egg white
✔10g powdered sugar
✔15g flour

Mix all the ingredients together. Fill the butterfly tuile mold. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 7-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.

Place your tuile on your dessert just before serving.

Peanut entremet

Peanut entremet composed of

– vanilla mousse,
– peanut brittle,
– peanut praline,
– peanut powder,
– a scoop of vanilla ice cream,
– caramelised peanuts.

Equipment used

– Silikomart quenelle mould

– Single-portion silicone mould

– Pavoni peanut mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Peanut praline
✔150g peanuts
✔75g caster sugar

Peanut crisp
✔20g white chocolate
✔35g peanut praline
✔10g crêpes dentelles

Vanilla mousse
✔1g gelatine
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔50g single cream with a minimum fat content of 30%

Unsalted peanuts

Brown velvet spray

The recipe

For 3 entremets

Peanut praline
✔150g unsalted peanuts
✔75g caster sugar

Spread the unsalted peanuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a food processor and blend until you have a praline. You will have a little praline left over to use in other recipes.

Fill the Silikomart half-sphere mould with 15 cavities of peanut praline and place in the freezer for at least 5 hours.

Crunchy peanut
✔20g white chocolate
✔35g peanut praline
✔10g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and peanut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out circles using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Vanilla mousse
✔1g gelatine
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔50g single cream with a minimum fat content of 30%

Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 50g of single cream with the vanilla pod, scraped and split in half. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Reheat the mixture slightly, then remove from the heat and add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the 50g of very cold single cream with an electric mixer. Pour in the previous mixture and stir gently. Assemble quickly.

Assembly

Fill the Silikomart single-portion mould halfway with vanilla mousse.

Add the frozen peanut praline insert.

Finish with the crunchy peanut biscuit.

Place in the freezer overnight.

Dressage

The next day, remove the desserts from the moulds and immediately apply the brown velvet spray.

Place the peanut dessert on your serving plate. I added some peanut powder.

Keep cool. Just before serving, add the scoop of ice cream.

Chestnut

Chestnut composed of
– chestnut mousse,
– pieces of candied chestnuts,
– hazelnut crisp,
– chocolate mirror glaze,
– sweet pastry,
– meringue pieces,
– a scoop of chestnut ice cream.

Equipment used

– Silikomart quenelle mould

– Silikomart essential mould

(links remunerated by Amazon)

Ingredients

Hazelnut crunch
✔15g white chocolate
✔25g hazelnut praline
✔10g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

+a few candied chestnuts

+meringues

Sweet pastry
✔90g flour
✔35g sugar
✔1 pinch of salt
✔50g butter
✔1 egg yolk
✔Cocoa powder

Chestnut mousse
✔100g chestnut cream
✔150g single cream (30+120)
✔2.5g gelatine

Mirror glaze
✔35g water
✔55g caster sugar
✔10g glucose syrup
✔35g single cream
✔20g milk chocolate
✔30g white chocolate
✔4g gelatine
✔15g hazelnut praline

The recipe

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts on 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 baking paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much skin as possible, and the caramel, cut into pieces, in a blender and blend until you obtain praline. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.

Crunchy hazelnuts
✔15g white chocolate
✔25g hazelnut praline
✔10g crêpes dentelles

Melt the white 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 into small rectangles. These will serve as the base for your dessert. Place in the freezer until ready to assemble.

Chestnut mousse
✔100g chestnut cream
✔150g single cream (30+120)
✔2.5g gelatine

Soften the gelatine leaves in a bowl of cold water. Heat 30g of single cream with the chestnut cream in a saucepan. Remove from the heat, add the drained and softened gelatine. Mix. Set aside.

Beat the remaining 120g of very cold single cream with an electric mixer. Gently fold in the cooled mixture.

Assemble the cake.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with brown mousse.

Add pieces of candied chestnut.

Fill with the remaining brown mousse. Place in the freezer overnight.

The next day, remove your desserts from the moulds. Cut off the ends. Set aside in the freezer until ready to glaze.

Mirror glaze
✔35g water
✔55g caster sugar
✔10g glucose syrup
✔35g single cream
✔20g milk chocolate
✔30g white chocolate
✔4g gelatine
✔15g hazelnut praline

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

In a fairly tall container, add 20g milk chocolate and 30g white chocolate. Melt them in the microwave.

In a saucepan, heat 155g caster sugar, 35g water and 10g glucose until it reaches a rolling boil, approximately 103°C.

Remove from the heat and add the drained and softened gelatine. Mix.

Then pour this mixture over the melted chocolate. Stir well. Finally, add the 35g of single cream (30% fat) and the praline. Use a hand blender to achieve a smooth mixture. Be careful to tilt your bowl when you dip your blender in to incorporate as little air as possible. Also, run your blender at low speed to limit the formation of bubbles.

Once the mirror glaze has cooled to 35°C, cover your desserts with it. I did not cover them completely as I then applied sweet pastry biscuit to both sides.

Sweet dough
✔90g flour
✔35g sugar
✔1 pinch of salt
✔50g butter
✔1 egg yolk
✔Cocoa powder

Mix all the ingredients together in a bowl. Take a small amount of dough and add a little cocoa powder. Roll out between two sheets of baking paper, placing a little cocoa dough in between. Use a cookie cutter to cut your dough into brown shapes. Place on a baking tray covered with a micro-perforated baking mat, then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake between two baking mats. Leave to cool and set aside for assembly.

Place a biscuit on each side of your dessert.

I placed pieces of broken chestnuts and small edible gold leaves on top of the dessert.

Just before serving, assemble the dish. Place your dessert on the plate. Crumble the meringue over it. Just before serving, add your chestnut ice cream quenelle, which you will have previously moulded using the Silikomart quenelle mould.

Vanilla and red fruit entremet

Vanilla and red fruit entremet composed of

– a strawberry compote insert,
– vanilla mousse,
– almond biscuit,
– red fruit jelly,
– raspberry coulis.

Equipment used

– Pink 3D flower silicone mould

– Piping bags

– Ancel 210 Bloom gelatine (gold quality)

(Paid Amazon links)

Ingredients

Almond biscuits
✔30g ground almonds
✔30g caster sugar
✔8g plain flour
✔1 egg white
✔1 egg yolk
✔10g melted butter

Raspberry and strawberry jelly
✔30g red berries
✔5g sugar
✔1g gelatine
✔Red food colouring

Vanilla mousse (the day before)
✔65g single cream
✔65g white chocolate
✔Vanilla powder or vanilla pod
✔65g cold single cream with a minimum fat content of 30%
✔2g gelatine

Strawberry compote
✔60g diced strawberries
✔1g NH pectin
✔10g caster sugar

Raspberry coulis

The recipe

Almond biscuits
✔30g ground almonds
✔30g caster sugar
✔8g flour
✔1 egg white
✔1 egg yolk
✔10g melted butter

In a bowl, mix the egg yolk with the sugar. Add the ground almonds, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Fold in a third of the egg whites and mix to loosen the mixture, then gently fold in the rest using a spatula. Pour the biscuit mixture onto a baking tray lined with baking paper. Spread it out with an offset spatula to ensure an even thickness. Bake the biscuit for 12 to 14 minutes at 170°C.

Remove the biscuit from the oven and leave it to cool before removing it from the paper and cutting it out using a circular cookie cutter slightly smaller than your Silikomart mould.

Strawberry compote
✔60g diced strawberries
✔1g NH pectin
✔10g caster sugar

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

Heat the diced strawberries in a saucepan for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside until ready to assemble.

Vanilla mousse (the day before)
✔65g single cream
✔65g white chocolate
✔Vanilla powder or vanilla pod
✔65g cold single cream with a minimum fat content of 30%
✔2g gelatine

Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 65g single cream with the scraped and split vanilla pod. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Reheat the mixture slightly, then remove from the heat and add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the 65g of very cold single cream with an electric mixer. Pour in the previous mixture and stir gently. Assemble quickly.

Assembly

Fill the 3D rose mould halfway with vanilla mousse.

Add the strawberry compote.

Top with the remaining vanilla mousse.

Add the almond biscuit. I brushed it with a syrup (a mixture of water, sugar and alcohol).

Chill for at least 2 hours, then place in the freezer overnight.

Raspberry and strawberry jelly
✔30g red berries
✔5g sugar
✔1g gelatine
✔Red food colouring

Place the gelatine sheet in a large bowl of cold water. In a small saucepan, pour 30g of blended and strained fruit to remove the seeds. Add a tablespoon of water and the caster sugar if desired. Heat. As soon as it starts to boil, remove from the heat and add the squeezed and softened gelatine. Leave to cool slightly and place in a piping bag.

Place your frozen dessert on your serving plate. Use a piping bag to pipe on the red fruit jelly. Place in the fridge until ready to serve.

Just before serving, pour the raspberry coulis, which has been blended and strained to remove the seeds, around the edge of your dessert.

I decorated mine with a small piece of edible gold leaf.

Raspberry entremet

Raspberry entremet composed of

– raspberry mousse,
– crispy speculoos,
– pink velvet spray,
– raspberry jelly,
– strawberry sorbet quenelle,
– lace tuile.

Equipment used

– Silikomart Essential X6 mould

– Silikomart quenelle mould

– Heart lace mat

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Speculoos crisp
✔30g white chocolate
✔30g speculoos paste
✔10g crêpes dentelles

Raspberry mousse
✔140g raspberries
✔95g single cream
✔30g caster sugar
✔2.5g gelatine

Raspberry jelly
✔50g raspberries
✔10g caster sugar
✔1g gelatine
✔1g NH pectin

Heart-shaped lace biscuit
✔10g butter
✔10g egg white
✔10g caster sugar
✔10g flour
✔Red food colouring

Strawberry sorbet

Pink velvet spray

The recipe

For 4 desserts

Speculoos crunch
✔30g white chocolate
✔30g speculoos paste
✔10g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out circles using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Raspberry mousse
✔140g raspberries
✔95g single cream
✔30g caster sugar
✔2.5g gelatine

Soften the gelatine sheet in a bowl of cold water.

Blend the raspberries and strain to remove the seeds. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat, add the squeezed and softened gelatine. Mix and set aside. Pour the well-chilled liquid cream into a bowl and whip with an electric mixer with the sugar.

Assembly

Fill your Silikomart Essentiale mould with raspberry mousse, making sure to cover all the edges.

Finish with the speculoos crunch.

Place in the freezer overnight.

Raspberry jelly
✔50g raspberries
✔10g sugar
✔1g gelatine
✔1g pectin N

Heat the blended and strained raspberries in a saucepan. Add the sugar and pectin mixture and cook for 2 minutes, stirring constantly. Remove from the heat and add the gelatine, which has been squeezed dry and softened in a bowl of cold water. Allow to cool slightly before applying to your serving plate using a Silikomart mould.

The next day, remove your desserts from the moulds and immediately apply the pink velvet spray.

Lace heart biscuit
✔10g butter
✔10g egg white
✔10g caster sugar
✔10g flour
✔Red food colouring

Mix all the ingredients together. Fill the lace tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 5 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.

Dressage

Place your dessert on your serving plate. I added a chocolate heart that I found on the website annikids.com

Just before serving, add the strawberry sorbet quenelle (I used the Faur brand) moulded using the Silikomart quenelle mould and the heart-shaped tuile.

Raspberry heart

Raspberry heart composed of

– raspberry mousse,
– raspberry jelly,
– raspberries,
– a lace tuile.

Equipment used

– Silikomart flat heart mould X8

– Ancel 210 bloom gelatine

– Lace heart mould

Ingredients

Raspberry mousse
✔80g strawberries
✔1.5g gelatine
✔60g cream
✔10g caster sugar

Raspberry jelly
✔30g raspberries
✔1g gelatine
✔5g caster sugar

Tile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white

Assembly
✔Raspberries
✔Chocolate heart

The recipe

For 4 desserts

Raspberry mousse
✔80g strawberries
✔1.5g gelatine
✔60g cream
✔10g caster sugar

Blend the raspberries and strain to remove the seeds. Place the gelatine leaves in a bowl of cold water. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat, add the drained and softened gelatine. Mix and set aside. Pour the chilled cream into a bowl and whip with an electric mixer with the sugar.

Add the previous mixture and stir gently.

Fill the Silikomart flat heart mould X8. Place in the freezer for at least 3 hours.

Raspberry jelly
✔30g raspberries
✔1g gelatine
✔5g caster sugar

Blend the raspberries and strain them to remove the seeds. Pour the raspberries into a saucepan with the caster sugar. Heat gently. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food colouring because the raspberries lose their colour when heated. Mix and leave to cool slightly before pouring into your heart-shaped mould. Place in the fridge until the jelly sets, then transfer to the freezer.

Tuile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white

Mix all the ingredients together. Fill the lace tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.

Remove your desserts from the freezer. Remove the hearts from their moulds. Place your heart on your serving plate. Add your jelly hearts, fresh raspberries and a chocolate heart (found on the annikids.com website). Keep cool until dessert time. Just before serving, add your tuile.

Speculoos pear entremet

Speculoos pear entremet composed of

– speculoos mousse,
– pear mousse,
– pear compote,
– speculoos crisp,
– pear sorbet quenelle,
– speculoos biscuit.

Equipment used

– Silikomart Flocon mould

– Silikomart quenelle mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Pear compote
✔1 ripe pear
✔5g sugar
✔1g NH pectin
✔Vanilla powder

Speculoos mousse
✔1g gelatine
✔50g single cream
✔35g speculoos paste
✔50g whipped cream

Pear mousse
✔100g cream
✔2g gelatine
✔130g blended pears

Speculoos crunch
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Speculoos biscuit

Pear sorbet

The recipe

For 3 desserts

Pear compote
✔1 ripe pear
✔5g sugar
✔1g NH pectin
✔Vanilla powder

Heat the diced pears with the vanilla in a saucepan. In a small bowl, mix the powdered sugar and NH pectin. 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.

Crunchy speculoos
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles

Speculoos mousse
✔1g gelatine
✔50g single cream
✔35g speculoos paste
✔50g whipped cream

Soften the gelatine sheet in a bowl of cold water. Heat the 50g of single cream with the speculoos paste in a saucepan. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.

Whip the very cold single cream (minimum 30% fat) with an electric mixer. Add the previous mixture. Fill a piping bag with this mousse and set aside for assembly. Quickly make the pear mousse.

Pear mousse
✔100g cream
✔2g gelatine
✔130g blended pears

Whip the very cold liquid cream (minimum 30% fat) with an electric mixer. Add the warm pear purée. (T<approx. 30°C so that the whipped cream does not collapse).

Fill your Silikomart mould halfway with pear mousse, making sure it covers all the edges.

Poach the speculoos mousse.

Add the pear compote.

Top with pear mousse.

Finish with the crispy speculoos biscuit.

Place in the freezer overnight or for at least 6 hours. The next day, remove your desserts from the moulds.

Dressage

Place your dessert on your serving plate. I sprinkled some speculoos powder made from crumbled biscuits.

I decorated my plate with a quenelle of Faur ice cream moulded using a Silikomart quenelle mould.

Keep chilled until ready to serve.

Clementine

Clementine dessert

– clementine mousse,
– clementine madeleine biscuit,
– clementine cream,
– clementine compote,
– chocolate icing,
– sweet cocoa pastry.

Equipment used

– Silikomart Pomponette silicone mould

– Clementine silicone mould

– Ancel 210 Bloom gelatine (gold quality)

(links remunerated by Amazon)

Ingredients

Clementine compote
✔75g peeled clementines
✔1g NT pectin
✔10g caster sugar

Clementine cream
✔1 egg
✔18g sugar
✔35g clementine juice
✔1g gelatine
✔15g butter

Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔2 zestings
✔1 pinch of salt

Clementine mousse
✔1 egg
✔30g sugar
✔70g clementine juice
✔2g gelatine
✔20g butter
✔80g single cream

Sweet cocoa pastry
✔ 80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa
✔35g butter

The recipe

For 4 clémentines

Clementine Cream
✔1 egg
✔18g sugar
✔35g clementine juice
✔1g 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 clementine juice into a small saucepan. Heat it up, then pour it over the egg yolk and sugar mixture. Mix and pour everything back into the saucepan. Heat for a few minutes, then remove from the heat and add the gelatine. Mix. Add the butter, cut into pieces.

Mix again. Pour into the Silikomart Pomponette X15 cavity mould and chill for 1 hour before placing in the freezer for at least 2 hours.

Clementine compote
✔75g peeled clementines
✔1g NT pectin
✔10g caster sugar

Remove the skin from the clementine segments. Pour into a saucepan and heat over a low heat for a few minutes. Add the caster sugar and pectin mixture. Increase the heat and cook for two minutes, stirring continuously.

Leave to cool, then pour into the Silikomart Pomponette mould. Place in the freezer.

Once the cream and clementine compote have set, assemble them and set aside in the freezer until ready to assemble.

Clementine madeleine biscuits
✔50g flour
✔35g caster sugar
✔1 teaspoon baking powder
✔1/2 egg
✔25g butter
✔2 zestings
✔1 pinch of salt

In a mixing bowl, cream the softened butter with the caster sugar. Add the egg. Mix.

Sift the flour, salt and baking powder together. Finally, add the washed clementine zest. Pour onto a baking tray lined with baking paper or into a silicone mould (as I used).

Bake at 170°C until lightly browned.

Allow to cool completely before cutting out the biscuit using a cookie cutter.

Clementine mousse
✔1 egg
✔30g sugar
✔70g clementine juice
✔2g gelatine
✔20g butter
✔80g single cream

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

In a saucepan, heat the clementine juice with the caster sugar and egg until the cream thickens. Remove from the heat, add the gelatine (which has been softened in a bowl of cold water and squeezed dry) and the butter cut into pieces. Set aside in a bowl.

Whip the well-chilled liquid cream with an electric mixer.

Gently fold the clementine cream into the previous mixture. Proceed with assembly.

Assembly

Pour the clementine mousse into your silicone mould until it is half full.

Add the clementine insert.

Top up with the remaining clementine mousse.

Finish with the madeleine biscuit.

The next day, remove the clementine desserts from their moulds.

Chocolate icing

✔300g white chocolate
✔150g cocoa butter
✔Orange food colouring

In a fairly narrow container that can hold your dessert (I used a glass), heat the white chocolate and cocoa butter in the microwave. Add the orange food colouring.

Use a wooden skewer to dip your clementines.

I then hammered my clementine with my wooden skewer to give its skin the appearance of a clementine.

Sweet cocoa dough
✔ 80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa
✔35g butter

Mix all the ingredients together in a bowl, spread on a baking tray and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Set aside until you are ready to assemble your dessert.

Dressage

Place your clementine dessert in the centre of your plate. Then arrange the sweet cocoa pastry around it. I decorated it with Corsican clementine leaves. Place in the fridge to defrost.

Pear and chestnut entremet

Pear and chestnut entremet composed of
– chestnut mousse,
– pieces of candied chestnuts,
– hazelnut crisp,
– brown velvet spray,
– cocoa tuile,
– pear jelly.

Equipment used

– Silikomart Tartufino mould

– Silikomart single-portion mould

– Brown velvet spray

(links remunerated by Amazon)

Ingredients

Hazelnut crunch
✔15g white chocolate
✔25g hazelnut praline
✔10g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pear jelly
✔80g blended pear
✔2g gelatine

+a few candied chestnuts

Brown mousse
✔2.5g gelatine
✔100g single cream
✔150g chestnut cream

+ Brown velvet spray

Tuile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white
✔3g cocoa powder

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Crunchy hazelnuts
✔15g white chocolate
✔25g hazelnut praline
✔10g crêpes dentelles

Melt the white 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 using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Chestnut mousse
✔2g gelatine
✔150g single cream
✔100g chestnut cream

Soften the gelatine leaves in a bowl of cold water. Heat 35g of single cream with the chestnut cream in a saucepan. Remove from the heat and add the softened, squeezed gelatine. Mix together. Set aside.

Beat the remaining 115g of very cold single cream with an electric mixer. Gently fold in the cooled mixture.

Assemble the cake.

Assembly

Fill the Silikomart Ode single-portion mould halfway with chestnut mousse.

Add pieces of candied chestnut.

Fill with the remaining brown mousse.

Finish with the crunchy hazelnut biscuit. Place in the freezer overnight.

Pear jelly
✔80g blended pear
✔2g gelatine

Heat 80g of blended ripe pears in a saucepan. Remove from the heat and add 2g of gelatine, which has been squeezed dry and softened in a bowl of cold water.

Fill the tartufino mould and place in the fridge until the jelly sets, then transfer to the freezer.

The next day, remove the frozen desserts from their moulds and immediately apply the brown velvet spray. Place in a cool place for at least 3 to 4 hours to allow them to thaw before serving.

Tuile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white
✔3g cocoa powder

Just before serving, arrange the dish. Place your cocoa tuile in the centre of your plate. Place your chestnut dessert in the middle and arrange your pear jelly balls around it.

Hazelnut bar

Hazelnut bar composed of

– hazelnut mousse,
– hazelnut crisp,
– a scoop of hazelnut ice cream,
– a cocoa tuile,
– hazelnut powder,
– caramelised hazelnuts.

Equipment used

– Silikomart quenelle mould

– Silicone bar mould (Temu)

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut crunch
✔50g white chocolate
✔65g hazelnut praline
✔40g crêpes dentelles

Hazelnut mousse
✔90g praline
✔75g cream
✔3g gelatine
✔1 egg yolk
✔10g caster sugar
✔100g single cream

Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Hazelnut powder

Caramelised hazelnuts

The recipe

For 8 bar

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Remove the skins from the hazelnuts and place them in a blender with the cooled caramel, cut into pieces, and blend until you have a praline mixture. You will have a little praline left over to use in other recipes.

Crunchy hazelnut
✔50g white chocolate
✔65g hazelnut praline
✔40g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into rectangles the same size as your mould. Place in the freezer until ready to assemble.

Hazelnut mousse
✔90g praline
✔75g cream
✔3g gelatine
✔1 egg yolk
✔10g caster sugar
✔100g single cream

Soak the gelatine in very cold water.

In a bowl, mix the egg yolk and caster sugar. In a saucepan, heat the 75g of single cream. Pour over the egg yolk and caster sugar mixture. Mix well and return to the heat in the saucepan. Cook, stirring constantly, until the mixture reaches approximately 83°C. Remove from the heat, add the squeezed gelatine and hazelnut praline. Mix and set aside.

In a second bowl, beat the remaining single cream with an electric mixer and fold into the previous mixture, which should have cooled to below 35°C.

Assembly

Fill the silicone mould with hazelnut mousse. Place in the freezer for at least 4 hours.

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Plate presentation

Place the crispy biscuit on your serving plate. Place the frozen hazelnut mousse dessert on top. I added hazelnut powder and caramelised hazelnuts.

Keep cool.

Just before serving, add the cocoa tuile and the hazelnut ice cream quenelle (Faur artisan ice cream) moulded with the Silikomart quenelle mould.