English – Page 11 – Les délices 31

Strawberry vanilla tartlet

Strawberry and vanilla tartlet

– sweet pastry,
– almond cream,
– strawberry pieces,
– a vanilla dome,
– red velvet spray,
– fresh strawberries and mint leaves.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik 70mm mould

– Silikomart mould 15 mini truffles

– Red velvet spray

Ingredients

Sweet dough
70 g soft butter
130 g flour
45 g powdered sugar
15 g almond powder
1 pinch salt
1 egg yolk

Creamy almonds
30g egg
30g almond powder
30g powdered sugar
30g of butter

Vanilla dome
40g white chocolate
40g liquid cream
2g gelatine
80g liquid cream 30% MG

Mounting

Red velvet spray
Strawberries and mint leaves

The recipe

For 5 tartels

Vanilla dome
40g white chocolate
40g liquid cream
2g gelatine
80g liquid cream 30% MG
Vanilla bean or vanilla powder

In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 40g of liquid cream with the scraped and split Black Bourbon vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Fill the silikomart mould with 15 mini trufles and place in the freezer for at least 4 hours.

Sweet dough
70 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and place in the fridge for 30 minutes. Line the circles with the dough. Place in the freezer for 10 minutes while you preheat your oven. Place in the oven at 170°C and bake for 10 minutes.

Creamy almonds
30g egg
30g almond powder
30g powdered sugar
30g softened butter

Cream butter with powdered sugar. Add almond powder and egg. Mix and spread over the tart shells. Add strawberry pieces. Bake tarts at 170° for approx. 15-20 minutes. Leave to cool.

Remove the vanilla domes from the freezer and immediately apply the red velvet spray. Place the dome on the tartlet. Arrange fresh strawberries all around.

Decorate with fresh mint leaves.

I placed sesame seeds and a strawberry stem on the dome.

Speculoos eclair

Speculoos eclair made with

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

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

– Chablon

Ingredients

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

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔80g speculoos dough

Icing
✔115g white fondant
✔30g glucose
✔Coffee extract

The recipe

For approx. 6 éclairs

Icing
✔115g white fondant
✔30g glucose
✔Coffee extract

Pour all ingredients into the saucepan. Heat the white fondant in a bain-marie to 60°C. Colour with coffee extract. Mix well. Pour onto a silicone tray and place in the freezer for a few hours.

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔80g to 100g speculoos dough

Heat milk.

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

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

+powdered sugar and cocoa butter

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip. Sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.

Assembly

Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream. Place the fondant on each éclair. Set aside in a cool place and decorate with a little edible gold leaf.

Very Parfait blueberries

Very Parfait blueberries with

– ice cream,
– whipped cream,
– blueberry compote,
– chopped unsalted peanuts.

Materials used

– Pastry bag

– Fluted socket

Ingredients

For the blueberry compote
✔ 180g blueberries
✔ 30g sugar powder
✔ 1g NH pectin

For the ice cream
✔ 180g single cream
✔ 60g sweetened condensed milk

For the chantilly
✔ 100g single cream
✔ 50g mascarpone cheese
✔ 25g powdered sugar

✔ Unsalted peanuts

The recipe

Serves 3

For the blueberry compote
✔ 180g blueberries
✔ 30g sugar powder
✔ 1g NH pectin

Place the bilberries in a saucepan and heat over low heat, stirring regularly, for a few minutes or so. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and allow to cool to room temperature. Pour a little compote into the bottom of each glass.

For the ice cream
✔ 180g liquid cream, 30% MG
✔ 60g sweetened condensed milk

Whip the chilled liquid cream with the sweetened condensed milk and liquid vanilla. Fill a piping bag with an 8-tooth tip.

Intersperse layers of compote and whipped cream. Freeze for at least 3 hours.

For the chantilly
✔ 100g single cream
✔ 50g mascarpone cheese
✔ 25g powdered sugar

Pour the 30% minimum fat liquid cream with the mascarpone into a bowl. Beat with an electric mixer. Gradually add the powdered sugar. Place the whipped cream in a piping bag fitted with a fluted tip.
Remove the verrines from the freezer and poach the whipped cream on top.

Sprinkle with chopped unsalted peanuts. Place in the freezer until ready to eat.

Remember to take them out at least 15 minutes before eating.

Peanut choux

Peanut choux composed of

– choux pastry,
– peanut ganache,
– peanut praline,
– cracker,
– and a few chopped peanuts.

Materials used

– Micro-perforated silicone baking mat

– Ancel 240 bloom gelatin

– Pastry bags

– Plain tip

Ingredients

Peanut praline
✔150g peanuts
✔75g caster sugar

For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
A few chopped peanuts

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

Mounted peanut ganache
✔450 g liquid cream (min. 30% fat)
✔90 g white chocolate
✔100 g peanut praline
✔3g gelatin

The recipe

For 4-5 Choux

Peanut praline
✔150g peanuts
✔75g caster sugar

Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.

For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
A few chopped peanuts

Mix all the ingredients together, spread between two sheets, place in the freezer for a few minutes and then detail with a circular cookie cutter to the dimensions of your choux. Sprinkle chopped peanuts on top. Return to the freezer.

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

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from heat and add flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Add the beaten eggs gradually, mixing well between each egg. Poach the puffs on a baking sheet lined with silpain. Top each with a disk of cracker. Bake in a static-heat oven at 170°C for around 45 minutes (time may vary according to oven). Leave to cool.

Mounted peanut ganache
✔450 g liquid cream (min. 30% fat)
✔90 g white chocolate
✔100 g peanut praline
✔3g gelatin

Place the gelatin leaf in a bowl of cold water. Pour 225g liquid cream into a saucepan and heat. When the cream is hot, add the praline, stir and pour over the melted white chocolate. Finally, add the gelatine and make up with the remaining 225g of cold cream. Mix well. Filter on contact and chill for at least 4 hours.

Assembly:
Cut out the choux pastries and pipe a small amount of peanut praline into a piping bag. Using an electric mixer, beat the ganache until stiff. Using a plain tip, pipe some of the ganache up to the edge. Change the tip to finish poaching the ganache. Place the caps on top. Add peanut praline in the middle of the hole and place a few peanuts on top. Keep in a cool place until ready to eat.

Marbled chocolate

Marbled chocolate

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Cocoa distemper
✔90 g pre-made pastry
✔3.5 g unsweetened cocoa powder
✔4 g mineral water

The syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or marbled pains au chocolat

Combine the flour, salt, sugar, baking powder, butter, 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
✔45 g + 45 g of pre-poured paste
✔3.5g unsweetened cocoa powder
✔4 g mineral water

Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add 45g of the dough taken previously. Knead for 4-5 minutes. Shape into a rectangle. Roll the remaining 45g of dough into a ball and place in the middle of the brown rectangle. Close by rolling the brown pastry over the white pastry and place in the fridge to firm up. Cut into sections and lay them flat next to each other. Roll a little so that they stick together. Cover with clingfilm 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 a rectangle (1/2 the size of the pastry). If you don’t have kneading 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, rotate your pastry by 90°C and make a double turn. Fold the left side 1/3 towards the centre and then the right side 2/3 without overlapping. Then fold the whole in half. Cut both sides with a cutter. Place in a cool, filmed place.

Roll out the pastry again into a long rectangle. Make a single turn and chill, covered with clingfilm, for at least 30 minutes.

Make a second simple turn and chill, covered with clingfilm, for at least 30 minutes.

Shaping the breads

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

Roll out the pastry into a rectangle measuring approximately 20cm by 40cm, then cut into strips measuring approximately 8.5 x 20cm (8.5cm for the length of your chocolate sticks).

Place 2 or 3 chocolate sticks per rectangle of dough, then roll out the pains au chocolat without pressing the dough too tightly.

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

Leave to bake for 2 hours at room temperature or in a switched-off oven with a bowl of hot water.

Bake at 170°C for around 25 minutes.

The syrup
✔30g water
✔30g sugar

Heat the sugar and water in a saucepan until boiling. Apply hot to the pains au chocolat or chocolatines as soon as they come out of the oven using a brush. Leave to cool on a wire rack before serving.

Strawberry flower tart

Strawberry flower tart

– shortbread biscuits,
– strawberry compote,
– strawberry mousse,
– pink velvet spray,
– chocolate petals.

Materials used

– Silikomart half sphere silicone mould

– Micro-perforated silicone baking mat

– Micro-perforated strip

– Silikomart tart ring Klassik mould 70mm

– Pink velvet spray

Ingredients

Strawberry mousse
✔120g mixed strawberries
✔20g sugar
✔100g liquid cream
✔2.5g gelatine

Strawberry compote
✔120g diced strawberries
✔15g sugar
✔1g NH pectin

Biscuits
✔100g Breton Sand
✔50g melted butter

+ pink velvet spray
+ white chocolate

The recipe

For 3 tarts

Strawberry mousse
✔120g mixed strawberries
✔20g sugar
✔100g single cream
✔2.5g gelatine

Place the gelatine leaf in a bowl of cold water. In a saucepan, heat the blended 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. Fill the silikomart half sphere mould. Place in the freezer for at least 3-4 hours.

Biscuits
✔100g Breton Sand
✔50g melted butter

In a salad bowl, crumble the Breton shortbread biscuits. Add the melted butter. Mix then line the tartlet moulds, packing well at the bottom and edges with the back of a spoon. Place in a cool place to allow the butter to harden.

Strawberry compote
✔120g diced strawberries + 30g diced strawberries
✔15g sugar
✔1g NH pectin

Cut 120g of diced strawberries into very small cubes. Pour into a saucepan and heat the diced strawberries over a low heat for a few minutes. Mix the caster sugar and pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Add 30g of diced strawberries. Mix well. Fill the tartlets with the compote and set aside.

Top the tartlets with the strawberry compote.

Assembly

Make tempered white chocolate and colour it with a little food colouring. Make chocolate petals on guitar paper.

Take the strawberry mousse from the freezer. Turn out of the mould and immediately apply the pink velvet spray. Place the white chocolate rose petals on the tartlet and place the strawberry dome on top.

Yellow peach and pistachio cake

Yellow peach and pistachio cake made with
– a pistachio biscuit,
– a yellow peach mousse
– a pistachio mousse
– a peach jelly.

Full english recipe in my shop

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pistachio cake
35g pistachio powder
35g sugar
7g flour
10g melted butter
2 egg whites

Peach jelly

Peach mousse
Liquid cream
Yellow peach
Gelatine
Sugar
Egg yolks

Pistachio mousse
Liquid cream
White chocolate
Vanilla
Pistachio praline
Gelatine

The recipe

Pistachio cake
35g pistachio powder
35g sugar
7g flour
10g melted butter
2 egg whites

Pour the sugar, pistachio powder and flour into a bowl. Mix well. Add the egg and melted butter. Beat the egg whites with an electric mixer. Add ⅓ of the egg whites to the batter and mix to soften. Add the remaining egg whites and mix gently. Pour onto a baking tray, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 20×11 cm rectangle to fit your pastry frame.

Yellow fruit Pavlova cloud

Yellow fruit Pavlova cloud made with

– a meringue
– whipped cream
– and yellow fruit.

Equipment used

– Baking tray

– Baking paper

– Plain pastry bag

– Pastry bag

Ingredients

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Chantilly cream
150g cold single cream
30g caster sugar

+ Yellow fruit (peaches and apricots)
+ a few mint leaves

The recipe

Serves 5 Pavlova clouds

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Place the egg whites, caster sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking tray lined with baking paper.

Bake at 90°C for 2? hours, then leave in the oven for a further 30 minutes.

Chantilly cream
150g cold single cream (30% fat)
30g caster sugar

Whip the cold cream with an electric mixer. Use single cream with a minimum fat content of 30% (I often use Président Fleurette Extra). Gradually add the caster sugar. Fill a piping bag fitted with a plain tip with this whipped cream.

Assembly

Poach the whipped cream over the meringues.

Top with yellow fruit and mint leaves. Chill until ready to eat. I served these pavlovas with a fresh fruit salad.

Tip : If you don’t want to eat your pavlovas straight away, we recommend applying a little melted white chocolate with a brush before poaching the whipped cream to protect your meringues from humidity.

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
‌‌‌ ‌

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.

Assembly

Cut the top off your éclairs. Top with mascarpone cream.

Add the sponge cake, which has been soaked in coffee. Top with a little mascarpone cream.

Close the éclair. Place the white fondant on each lightning bolt.

I cut baking paper into the shape of my éclair to protect it and sprinkled cocoa powder over half of the fondant.

Strawberry Peach Entremet

Strawberry peach entremet made with

– an almond biscuit,
– a strawberry compote insert,
– a peach mousse,
– yellow and orange velvet sprays,
– and an edible flower.

Material used

– X6 mini Dot silikomart mould

– X15 silikomart petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Yellow and orange velvet sprays

– Micro perforated baking mat

Ingredients

Strawberry compote insert
✔15g sugar
✔2g NH pectin
✔120g diced strawberries +30g diced strawberries

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Peach mousse
✔130g peach
✔3g gelatine
✔25g caster sugar
✔100g liquid cream 30% fat

Assembly
✔Yellow velvet spray
✔Orange velvet spray

The recipe

For 4 entremets

IStrawberry compote insert
✔15g sugar
✔2g NH pectin
✔120g diced strawberries +30g diced strawberries

Mix the sugar and pectin in a small bowl. Pour the 120g of diced strawberries into a saucepan. Heat over a low/medium heat for 3 to 4 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. Turn off the heat and add the 30g of diced strawberries. Mix well. Fill 4 cavities of the silikomart small oven insert mould, leave to cool slightly then place in the freezer for at least 3 hours.

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

In a bowl, add the almond powder, icing sugar, flour and melted butter. Mix well. Add the egg and mix again.

In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the mixture, then gently fold in the rest using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper, smoothing with an angled spatula. Do not spread the dough out too much, so that it is at least 5 to 8 mm thick.

Bake the biscuit for around ten minutes at 180°C. The time may vary depending on the oven. The biscuit should come out golden brown. Take the biscuit out of the oven and leave it to cool before cutting it out with a circular cookie cutter to the diameter of the opening in your silikomart mould.

Peach mousse
✔130g peach
✔3g gelatine
✔25g caster sugar
✔100g liquid cream 30% fat

Place the gelatine in a large bowl of cold water.
Pour the 130g of blended peaches into a saucepan. Heat until just beginning to boil. Remove from the heat and add the wrung-out gelatine. Set aside. In a salad bowl, whip the very cold liquid cream and gently fold in the cooled mixture using a pastry blender.

Assembly
Fill the silikomart mini dot X6 mould with peach mousse, add the frozen insert, adding a little more mousse if necessary, then finish with the almond biscuit, which you can brush with a syrup flavoured with a little alcohol. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds. Immediately apply the velvet sprays. I used one yellow and one orange.

I garnished with a brunoise of yellow peach and decorated with an edible flower.