English - Les délices 31

King’s Brioche

King’s Brioche

Equipment used

– Baking tray

– Baking paper

– 1 brush

– 1 bean

Ingredients

✔300 grams flour
✔15 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔20g rum
✔20g orange blossom
✔Orange and lemon peel
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

The recipe

For a brioche for 6 people

Cut the butter into pieces in a small bowl and leave to soften at room temperature.

In the bowl of a food processor, crumble the fresh yeast. Add the flour, caster sugar, salt, milk, orange blossom, rum, zest of one orange and one lemon, and two eggs. Mix until all ingredients are well incorporated (at least 8 minutes).

Gradually add the soft butter, previously cut into pieces. Wait until it is completely incorporated before adding new pieces.

Continue kneading for 15 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 2 to 3 hours. Deaerate the dough and pour into a bowl. Cover with plastic wrap and chill overnight. The dough may still be sticky, but it will firm up in the fridge with the butter, so don’t add flour.

The next day, degas the dough on a lightly floured work surface and shape into a crown.

Place on a baking sheet lined with baking paper. Cover with a kitchen towel and leave to rise at room temperature for at least 3 hours.

After 3 hours, the dough has puffed up and doubled in volume.

Gently brush the pastry with a mixture of egg yolk and a little liquid cream.

Then sprinkle with sugar pearls.

Bake in a cold oven at 160°C for 35 minutes, then turn off the oven and leave the brioche in the turned-off oven for a further 5 minutes.

Sprinkle with powdered sugar or codineige (codineige is a white powdered sugar that resembles powdered sugar but does not melt).

Don’t forget to insert a bean underneath before tasting.

Classic frangipane galette

Classic frangipane galette made with

– homemade puff pastry,
– almond cream
– pastry cream,
– syrup for the topping.

Equipment used

– Baking tray

– Greaseproof paper

– 1 bean

– Rolling pin

Ingredients

Puff pastry
✔300g flour
✔5g salt
✔150g warm water
✔100g melted butter
✔150g tourage butter

Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder

Almond cream
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum

Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream
✔30g chopped almonds

The recipe

Serves 4 to 6

Puff pastry (the day before)
✔300g flour
✔5g salt
✔150g warm water
✔100g melted butter
✔150g tourage butter

Pour the flour, salt, water and melted butter into the food processor bowl and mix the ingredients. Make a ball and incise with a knife, forming a cross.

Cover with clingfilm and chill for at least 30 minutes. In the meantime, place your tourage butter (or conventional butter) in greaseproof paper, folding the sheet into a square about 15 to 16 cm square. Flatten with a rolling pin to achieve an even thickness.

Roll out the dough into a cross shape on a floured work surface. Place the butter in the centre.

Fold the 4 sides of the pastry into the centre. Roll out the pastry lengthways. Trim the ends if necessary to make a nice rectangle.

Rotate the pastry a quarter turn and fold the pastry in three, the right side towards the middle and then the left side. Roll out the pastry lengthways and fold in three again, first the right side and then the left. You have now completed two rounds. Shrink-wrap your pastry and chill for at least 1 hour.

Make 2 more rounds in the same way. Shrink-wrap your pastry and chill overnight. You can then use it as is or make two extra rounds to obtain a finer puff pastry.

Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder

Heat the milk in a saucepan. Mix the egg, sugar and cornflour in a bowl. Pour the hot milk over the mixture and return to the saucepan until thickened. Strain and chill.

Almond cream (the day before)
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum

Mix all the ingredients together.

Frangipane cream

✔30g chopped almonds (Optional)

Mix the almond cream (2/3) with the pastry cream (1/3). Optional: I added some finely chopped almonds for a little crunch. Line a 14cm-diameter entremet circle with parchment paper. Place in the freezer overnight.

The next day, cut your puff pastry in half and roll it out into two large squares to hold your galette.

Place back on your baking tray, wrap and chill in the fridge for at least 30 minutes to keep the pastry fresh. (Use a cutter or scalpel to cut the pastry so as not to crush the leaves).

Place the frozen frangipane cream in the middle. Brush water all around the frangipane cream, then place the second square of puff pastry on top. Press down all around to divide the pastry without crushing it too much.

Cut out the pastry with a cutter, using a circle or saucepan lid. Turn over.

Brush the top of the galette with an egg yolk/cream mixture on the top only (be careful not to apply egg yolk to the edges) then place in the fridge for at least 10 minutes to allow the yolk to dry slightly.

Brush with more egg yolk and decorate with the back of a knife. Place your galette in the fridge for 30 minutes before baking. Prick the pastry (make small holes with a wooden skewer) around your decoration so that the air escapes during baking. Place 4.5 cm high wedges or small circles on your baking tray and place a wire rack over them to prevent your galette from puffing up too much.

Place in the oven at 180°C for 20 minutes, then lower the temperature to 160°C for 40 minutes. Brush your galette as soon as it comes out of the oven with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine.

Coffee and mascarpone log

Coffee and mascarpone log with

– a praline crisp,
– a sponge cake
– a coffee cream,
– hazelnut praline
– whipped cream,
– mascarpone mousse,
– a brown velvet spray.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Plate for dune-shaped log end (meilleurduchef)

– Silicone sponge cake mat for buche

– Kitchen thermometer

Ingredients

Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

Vanilla whipped cream
✔10g sugar
✔20g single cream
✔80g single cream
✔1,g gelatine

Coffee cream
✔70g cream
✔80g milk
✔2g gelatine
✔5g caster sugar
✔1 egg yolk
✔50g white chocolate
✔A few drops of coffee extract

Praline crisp
✔40g White chocolate
✔30g crêpes dentelles
✔60g hazelnut/almond praline

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔20g caster sugar
✔15g flour
✔15g cornflour

Mascarpone mousse
✔35g yolks
✔40g sugar
✔4g gelatine
✔135g mascarpone
✔265g single cream

Brown velvet spray

The recipe

Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

Pour the hazelnuts and almonds 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 onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, having first rubbed them to remove as much skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you obtain the praline. Store in a sealed container. You’ll have some praline left over for other recipes.

Coffee cream
✔70g single cream
✔80g milk
✔2g gelatine
✔5g caster sugar
✔1 egg yolk
✔50g white chocolate
✔A few drops of coffee extract

Hydrate the gelatine in a large bowl of cold water. In a bowl, mix the egg yolk and caster sugar… Heat the milk and cream in a small saucepan. Pour the hot liquid into the bowl while stirring. Return the mixture to the pan and continue cooking until it coats the spatula. Pour over the melted white chocolate and the well-squeezed gelatine. Mix well and pour into the log insert mould. Place in the freezer for at least 2 hours.

Fill a piping bag with a little praline (approx. 60-70g) and poach it onto the creamy coffee. Return the insert to the freezer.

Vanilla Chantilly
✔10g sugar
✔20g single cream
✔80g single cream
✔1,g gelatine

Place the gelatine in a bowl of cold water.

In a small saucepan, pour the 20g of liquid cream with the caster sugar and vanilla powder (better a vanilla pod). Remove from the heat and add the drained gelatine. Add the remaining 80g of single cream. Strain and chill for at least 4 hours. Whip the cream with an electric mixer. Using a plain tip, pipe the whipped cream onto the insert and onto the praline. Place in the freezer until ready to assemble.

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔20g caster sugar
✔15g flour
✔15g cornflour

Separate the egg white from the yolk. Whisk the egg white with an electric mixer, adding the sugar gradually. Then add the egg yolk. Mix gently with a spatula. Sift in the flour and cornflour. Mix again. Fill a piping bag fitted with a plain tip. Poach the sponge biscuits on a sheet of baking paper to the length of your log mould and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave to cool and set aside until ready to assemble.

Praline crisp
✔40g White Chocolate
✔30g crêpes dentelles
✔60g hazelnut/almond praline

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper, giving it the shape of a rectangle, and place in the freezer for a few minutes. Cut into a rectangle measuring approximately 17.5cm x 7.5cm. Set aside in the freezer until ready to assemble.

Mascarpone mousse
✔35g egg yolks
✔40g sugar
✔4g gelatine
✔10g milk
✔135g mascarpone
✔265g single cream

Place the gelatine leaves in a large bowl of cold water. Heat the milk in a small bowl. Add the wrung-out gelatine and stir well. Set aside. In a 1st bowl, whip the cold cream with a mixer and keep chilled. In another bowl, add the egg yolks and caster sugar. Mix with an electric mixer for a few minutes. Add the mascarpone, milk and gelatine. Continue to mix with an electric mixer. Finally, using a spatula, gently add the whipping cream. Mix well. Assemble quickly.

Assembly

Fill the silikomart 3/4 full with mascarpone mousse. Add the coffee insert, whipped cream side up. Add a little more mousse, then finish with the sponge cake previously soaked in coffee with a brush. Finish with the crunchy praline. Place in the freezer overnight.

The next day, remove the log from the mould and immediately apply the brown velvet spray. Add your two log ends, gluing them together with a little glucose syrup.

Chill for at least 6 to 7 hours.

Pear, chocolate and hazelnut entremet

Pear, chocolate and hazelnut entremet with

– a hazelnut and almond praline crisp,
– a hazelnut biscuit
– a pear insert
– creamy chocolate,
– a pear mousse,
– a milk chocolate mirror icing.

Equipment used

– Baking tray

– 18 cm silikomart mould

– Baking paper

– De Buyer 14 and 16 cm entremet circles

Ingredients

Hazelnut biscuit
✔60 g hazelnut powder
✔1 egg
✔50g caster sugar
✔20g butter
✔15g flour
✔2 egg whites

Hazelnut and almond praline
✔75g hazelnuts
✔75g almonds
✔75g caster sugar

Chocolate cream
✔70g cream
✔70g milk
✔2g gelatine
✔5g sugar
✔1 yolk
✔50g milk chocolate

Praline crisp
✔60g white chocolate
✔60g praline
✔40g crêpes dentelles

Pear insert
✔3g gelatine
✔140g mixed pears
✔5g sugar
✔1g pectin
✔120g Comice pear cores
✔a few drops of lemon juice

Pear mousse
✔300g pear
✔250g liquid cream
✔6g gelatine

Mirror icing
✔110g sugar
✔25g glucose
✔70g water
✔70g 30% MG min liquid cream
✔100g white chocolate
✔4 2g gelatine leaves

The recipe

For 1 dessert for 6 to 8 people

Hazelnut praline
✔75g hazelnuts
✔75g almonds
✔75g caster sugar

Pour the hazelnuts and almonds 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 onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you have a 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.

Pear insert
✔3g gelatine
✔140g mixed pears
✔5g sugar
✔1g pectin
✔120g Comice pear cores
✔a few drops of lemon juice

Cut a ripe Comice pear into small cubes. Sprinkle with a few drops of lemon. Mix well and set aside.

In a saucepan, heat the pear purée over a low heat for a few minutes with a few drops of lemon. In a small bowl, combine the caster sugar and NH pectin. Increase the heat slightly and as soon as it starts to boil, pour over the pear purée and cook for 1 minute, stirring constantly. Remove from the heat and add the gelatine, wrung out well. Mix well.

Add the diced Comice pears. Mix again.

Pour into a 14cm dessert ring, having first wrapped one side in cling film. Pour into a 14cm dessert ring, having first wrapped one side in cling film. Chill for at least 3 hours to allow the jelly to set, then freeze for at least 4 hours.

Chocolate cream
✔70g cream
✔70g milk
✔2g gelatine
✔5g sugar
✔1 yolk
✔50g milk chocolate

Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar. In a saucepan, bring 70g of cream and 70g of milk to the boil, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC. Remove from the heat and add the crushed gelatine. Pour the hot cream over the praline and stir.

Pour the cream into a bowl, filter and chill for 2 hours.

Remove the chocolate cream, mix with a spatula and fill with a piping bag fitted with a plain tip. Poach the cream on top of the pear insert. Place in the freezer until ready to assemble.

Hazelnut biscuit
✔60 g hazelnut powder
✔1 egg
✔50 g caster sugar
✔20g butter
✔15 g flour
✔2 egg whites

In a bowl, mix the whole egg with the sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper in the 16cm circle. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely.

My biscuit puffed up a little when I baked it, so to prevent it from being too thick, I cut it to reduce the height.

Praline crisp
✔60g white chocolate
✔60g praline
✔40g 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 the crumble using a 16cm circle, the same one used for the hazelnut biscuit. Place in the freezer until ready to assemble.

Pear mousse
✔300g pear
✔250g liquid cream
✔40g caster sugar
✔6g gelatine

Soften the gelatine leaves in a bowl of cold water. In a saucepan, heat the pear with the caster sugar over a low heat for a few minutes. Remove from the heat and add the gelatine, well wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.

Assembly

Line the 18cm Silikomart silicone mould with the pear mousse, using a spatula to smooth the edges. Add the pear/chocolate cream insert. Top with a little mousse and finish with the hazelnut biscuit and the chocolate praline crunch. Place in the freezer overnight.

Mirror icing
✔110g sugar
✔25g glucose
✔70g water
✔70g 30% MG min liquid cream
✔100g milk chocolate
✔4 2g gelatine leaves

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the sugar, water and glucose to boiling. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the milk chocolate, which has been melted in the microwave. Stir well. Add the liquid cream. Use a hand blender without a bell to blend the mixture smoothly. Remove the cake from the freezer and unmould. Cover the surface with the icing cooled to 34/35°C.

I decorated with chocolate decorations found on the annikids.com website.

Place in the fridge for at least 10-12 hours to defrost.

Silikomart Moule en silicone universel 18 cm

De Buyer – Cercle à entremets rond en inox – 14 x 4,5 cm

De Buyer – Cercle à entremets rond en inox – 16 x 4,5 cm

Whipped cream eclair

Whipped cream eclair made with

– choux pastry,
– mascarpone whipped cream
– icing sugar
– almond paste.

Material used

– micro-perforated baking mat

– fluted tip

– piping 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)

Mascarpone whipped cream
✔200g single cream 30% fat
✔50g caster sugar
✔100g mascarpone cheese

Icing sugar

Almond paste

Gel food colouring

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)

+Icing 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.

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). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.

Assembly

Mascarpone whipped cream
✔200g single cream 30% fat
✔50g caster sugar
✔100g mascarpone cheese

Whip the whipped cream. In a salad bowl, pour the very cold liquid cream (30% MG minimum for it to rise well) and the mascarpone. Using an electric mixer, gradually beat in the caster sugar. Line a piping bag fitted with a fluted tip.

Cut each éclair in half lengthways and poach the whipped cream. I used a kitchen chisel to make a clean cut.

Place the other half of the éclair on top. Sprinkle with a little icing sugar.

I decorated it with a small holly leaf made from white marzipan, which I coloured red and green.

Pear and pecan entremet

Pear and pecan entremet

– pecan mousse,
– pear compote,
– pecan crunch,
– brown velvet spray.

Material used

– Silikomart fluted mould

– Baking paper

– Pastry bag

– Rolling pin

– Brown velvet spray

Ingredients

Pear compote
✔1 pear
✔10g sugar
✔1g pectin

Pecan mousse
✔40g pecan praline
✔20g liquid cream
✔1.5g gelatin
✔80g liquid cream

Praline crisp
✔20g white chocolate
✔25g pecan praline
✔20g crêpes dentelles

Brown velvet spray

The recipe

For 3 entremets

Pear compote
✔1 pear
✔10g sugar
✔1g pectin

In a saucepan, heat the ripe pear cubes for a few minutes. In a small bowl, combine the powdered sugar and NH pectin. Increase the heat and as soon as it starts to boil, pour over the diced pears. Cook for 2 minutes, stirring constantly. Set aside until ready to assemble.

Pecan praline crisp
✔20g white chocolate
✔25g pecan praline
✔20g crêpes dentelles

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 silikomart ca,nnelées mold. Set aside in the freezer until ready to assemble.

Pecan mousse
✔40g pecan praline
✔20g liquid cream
✔1.5g gelatin
✔80g liquid cream

In a bowl of cold water, soften the gelatine leaves. In a small saucepan, heat the 20g liquid cream with the praline. Remove from the heat and add the wrung-out, softened gelatine. Mix well. Set aside. Whip the 80g chilled cream with an electric mixer. Gently fold in the cooled mixture.

Assembly

Fill Silikomart fluted mould 3/4 full with pecan mousse. Add pear compote. Top with a little pecan mousse. Finish with pecan praline crunch.

Place in freezer for at least 4 hours.

The next day, remove the pecan and pear cakes from the moulds and immediately apply the brown velvet spray.

I added a little pecan praline with a piping bag on top and decorated with a caramelized pecan.

Vanilla and peanut log

Vanilla and peanut log with

– a peanut praline crisp,
– a peanut biscuit
– a vanilla whipped cream,
– peanut praline,
– peanut mousse,
– white velvet spray.

Materials used

– Silicone log mould – 22 cm insert – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Plate for dune-shaped log end (meilleurduchef)

– Silicone sponge cake mat for buche

– Kitchen thermometer

Ingrédients

Praline peanuts
✔160g unsalted peanuts
✔80g caster sugar

Chantilly
✔ 1.25g gelatine
✔30g single cream
✔10g caster sugar
✔Vanilla powder
✔90g single cream

Peanut biscuit
✔60g peanut powder
✔60g caster sugar
✔20g melted butter
✔10g flour
✔1 egg
✔2 egg whites
✔1 tablespoon yeast

Peanut praline crisp
✔30g white chocolate
✔30g Crêpes dentelles
✔50g peanut praline

Peanut mousse
✔60g peanut praline
✔50g liquid cream
✔110g whipping cream
✔1 egg yolk
✔3g Gelatine
✔10g caster sugar

White velvet spray

Chocolate log ends

The recipe

Serves 4

Peanut biscuit
✔60g peanut powder
✔60g caster sugar
✔20g melted butter
✔10g flour
✔1 egg
✔2 egg whites
✔1 tablespoon yeast

Melt the butter. In a bowl, mix the whole egg with the sugar. Add the peanut powder, flour, baking powder and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Fill the sponge cake mould and place in the oven at 170°C. Remove the biscuit from the oven and leave to cool.

Cut the biscuit to a size smaller than your mould 21X5.5 cm for me.

Praline peanuts
✔160g unsalted peanuts
✔80g 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 onto a sheet of greaseproof paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a praline.

Chantilly
✔ 1.25g gelatine
✔30g single cream
✔10g caster sugar
✔Vanilla powder
✔90g single cream

Place the gelatine in a bowl of cold water.

In a small saucepan, pour the 30g of liquid cream with the caster sugar and vanilla powder (better a vanilla pod). Remove from the heat and add the drained gelatine. Add the remaining 110g of single cream. Strain and chill for at least 4 hours. Whip the cream with an electric mixer. Using a plain tip, pipe the whipped cream onto the biscuit. Poach the peanut praline on top. Keep in the freezer until ready to assemble.

Peanut praline crisp
✔30g white chocolate
✔30g Crêpes dentelles
✔50g peanut praline

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper, giving it the shape of a rectangle, and place in the freezer for a few minutes. Cut into a rectangle measuring approximately 17.5cm x 7.5cm. Keep in the freezer until ready to assemble.

Peanut mousse
✔60g peanut praline
✔50g liquid cream
✔110g whipping cream
✔1 egg yolk
✔3g Gelatine
✔10g caster sugar

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 50g liquid cream. In a bowl, mix the yolk and the 10g caster sugar. Pour the hot cream over the yolk and transfer to the saucepan. Heat while stirring, without exceeding 83°C. Check the temperature using a kitchen thermometer. Remove from the heat and add the gelatine and praline. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Assemble quickly.

Assembly

Fill the silikomart mould halfway with peanut mousse, pushing it up all the way to the edges. Add the biscuit covered with whipped cream and praline. Top with more mousse if necessary and finish with the praline crumble. Place in the freezer overnight.

The next day, remove the log from the freezer, unmould it and immediately apply the white velvet spray.

I decorated it with two coloured white chocolate log ends, which I fixed by applying a little glucose syrup, peanuts cut into pieces and pan-roasted for a few minutes and caramelised peanuts.

Chill for at least 6 to 8 hours.

Pistachio and chocolate Entremet

Pistachio and chocolate entremet

– a pistachio cookie,
– a pistachio mousse,
– a chocolate mousse,
– pistachio ganache,
– rocher icing.

Material used

– 6-cavity cylinder silikomart mould

– Ancel 210 Bloom gelatin (gold quality)

Ingredients

Pistachio mousse
✔30g liquid cream
✔50g pistachio praline
✔20g white chocolate
✔1.5g gelatin
✔60g liquid cream 30% MG

Chocolate mousse
✔2 sheet gelatin (2g)
✔130g cream
✔2 yellow
✔20g sugar
✔60g milk
✔100g milk chocolate

Pistachio biscuit
✔7g butter
✔23g pistachio powder
✔23g sugar
✔5g flour
✔15g egg
✔35g egg white

Rocher glaze
✔250g milk chocolate
✔20 to 30g chopped almonds
✔15g neutral oil

Pistachio ganache
✔60g liquid cream
✔60g white chocolate
✔30g pistachio praline
✔120g liquid cream
✔2g gelatin

The recipe

For 4 desserts

Pistachio biscuit
✔7g butter
✔23g pistachio powder
✔23g sugar
✔5g flour
✔15g egg
✔35g egg white

In a bowl, mix the whole egg with the powdered sugar. Add pistachio powder (I mixed 23g pistachios), flour and melted butter. Mix well.

In a separate bowl, whisk the egg whites with the powdered sugar. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake at 180°C. Remove the cookie from the oven when it has a nice golden color, and let it cool before peeling it from the paper and cutting out the cookie with a cookie cutter. You’ll have some cookie left over.

Pistachio ganache
✔60g liquid cream
✔60g white chocolate
✔30g pistachio praline
✔120g liquid cream
✔2g gelatin

Place the gelatine sheet in a large bowl of cold water. In a saucepan, heat the 60g liquid cream with the pistachio praline. Melt the white chocolate in the microwave and add the hot cream on top. Add the wrung-out gelatine. Mix well. Top up with 120g cold cream. Mix again. Set aside in a bowl, filter on contact and chill for at least 4 hours.

Pistachio mousse
✔30g liquid cream
✔50g pistachio praline
✔20g white chocolate
✔1.5g gelatin
✔60g liquid cream 30% MG

In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 00g liquid cream with the pistachio praline. Remove from heat and add the gelatine and melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Pour into your silikomart insert mould and place in the freezer.

Chocolate mousse
✔2 sheet gelatin (2g)
✔130g cream
✔2 yellow
✔20g sugar
✔60g milk
✔100g milk chocolate

Soften the gelatine sheet in a bowl of cold water. In a bowl, mix the egg yolk with the powdered sugar. Heat the milk in a saucepan. Remove from heat and pour over egg yolk mixture, stirring constantly. Return the mixture to the saucepan and cook over low heat until it reaches 82ºC. Remove from the heat and stir in the gelatine. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the chilled cream with an electric mixer and add to the custard in two or three batches, mixing gently with a spatula each time. Pour over the crunchy pistachio praline and place in the freezer. 5 minutes. Then place the second pistachio cookie and return to the freezer.

Assembly

Fill your silikomart cylinder mould halfway with chocolate mousse. Add the frozen pistachio insert. Top with a little chocolate mousse and finish with the pistachio cookie. Place in the freezer overnight or for at least 6 hours.

The next day, unmold your entremets and place them on a wire rack. Apply the rocher glaze.

Rocher glaze
✔250g milk chocolate
✔20 to 30g chopped almonds
✔15g neutral oil

Melt milk chocolate and neutral oil. Mix well. Add chopped almonds. Mix again. Frost the cakes. You can collect any excess icing that has dripped under your rack for reuse.

Using an electric mixer, whip up the pistachio ganache. Fill a pastry bag fitted with a fluted tip and poach the ganache onto your entremet, then use a plain tip and poach this one too.

I decorated with a few gold leaves and pistachios.

Chestnut and vanilla log

Chestnut and vanilla log

– a praline crunch,
– a hazelnut cookie
– a chestnut insert,
– chestnut cream,
– chestnut glaze,
– vanilla mousse,
– mirror icing.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatin (gold quality)

– Dune-shaped log end plate (meilleurduchef)

– Silicone sponge mat for buche

– Kitchen thermometer

Ingredients

Almond/hazelnut praline
✔almonds
✔hazelnuts
✔sugar powder

Brown insert
✔100g chestnut paste
✔130g chestnut cream
✔Butter pomade
✔Rhum

Hazelnut biscuit
✔70g hazelnut powder
✔70g powdered sugar
✔Egg
✔Farina
✔Egg whites
✔levure

Praline crisp
✔Chocolat au lait
✔Crêpes dentelles
✔Praliné hazelnut/almond

Vanilla mousse
✔100g white chocolate
✔300g liquid cream 30% MG
✔3g gelatin
✔vanilla

Mirror glaze

The recipe

Hazelnut biscuit
✔70g hazelnut powder
✔70g caster sugar
✔Egg
✔Farina
✔Egg whites
✔yeast

Mix all ingredients together. Fill the sponge cake mat and place in the oven.

Cut the cookie to a size smaller than your mold.

Brown insert
✔100g chestnut paste
✔130g chestnut cream
✔Butter pomade
✔Rhum

Mix all the ingredients, fill a piping bag and poach on the cookie. Add pieces of marron glacé and poach a little chestnut cream. Keep in the freezer until ready to assemble.

Vanilla mousse
✔100g white chocolate
✔300g liquid cream 30% MG
✔3g gelatin
✔vanilla

Make a vanilla mousse.

Assembly

Fill silikomart mould with vanilla mousse. Add the chestnut-covered cookie. Top with mousse and finish with praline crunch. Place in the freezer overnight.

Prepare the mirror glaze and store in a cool place.

The next day, remove the log from the freezer, unmold and immediately apply the mirror icing when it reaches around 35-36°C.

I decorated with two dark chocolate log ends, marrons glacés and edible gold powder.

Chill for at least 6 to 8 hours.

Vanilla and hazelnut log

Vanilla and hazelnut log composed of

– a praline crunch,
– hazelnut cookie
– a vanilla chantilly,
– praline,
– hazelnut mousse,
– mirror icing.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatin (gold quality)

– Dune-shaped log end plate (meilleurduchef)

– Silicone sponge mat for buche

– Kitchen thermometer

Ingredients

Almond/hazelnut praline
✔almonds
✔hazelnuts
✔sugar powder

Chantilly
✔gelatine foil
✔liquid cream
✔sugar powder
✔Vanilla

Hazelnut biscuit
✔Hazelnut powder
✔Sugar
✔Egg
✔Farina
✔Egg whites
✔Sugar powder
✔yeast

Praline crisp
✔Chocolat au lait
✔Crêpes dentelles
✔Praliné hazelnut/almond

Hazelnut mousse
✔White chocolate
✔Liquid cream 30% MG
✔Gelatine
✔praline
✔egg yolk
✔sugar powder

Mirror glaze

The recipe

Hazelnut biscuit
✔Hazelnut powder
✔Sugar
✔Egg
✔Farina
✔Egg whites
✔Sugar powder
✔yeast

Mix all ingredients together. Fill the sponge cake mat and place in the oven.

Cut the cookie to a size smaller than your mold.

Poach the whipped cream and praline onto the cookie. Keep in the freezer until ready to assemble.

Hazelnut mousse
✔White chocolate
✔Liquid cream 30% MG
✔Gelatine
✔praline
✔egg yolk
✔sugar powder

Assembly

Fill the silikomart with hazelnut mousse. Add the cookie covered with chantilly and praline. Top with mousse and finish with praline crunch.

The next day, remove the log from the freezer and apply the mirror glaze.

I decorated with two milk chocolate log ends, hazelnuts and hazelnut skins.

Chill for at least 6 to 8 hours.