English - Les délices 31

Apple and gingerbread house

Apple and gingerbread house made with

– a gingerbread biscuit,
– an apple compote insert
– diced apples
– a gingerbread mousse,
– white and brown velvet spray.

Materials used

– Silikomart homemade silicone log mould

– Ancel 210 bloom gelatine (gold quality)

– Log insert mould

– Kitchen thermometer

Ingredients

Apple mousse
✔3 apples
✔30g caster sugar
✔50g water
✔3g cinnamon
✔60g liquid cream
✔2g gelatine

Apple insert
✔60g Apple cubes
✔3 tablespoons water
✔10g sugar
✔2g NH pectin
✔Cinnamon powder

Gingerbread mousse
✔4g gelatine
✔70g whole milk
✔110g 30% liquid cream
✔3 egg yolks
✔45g sugar
✔345g 30% single cream
✔100g gingerbread biscuit

Gingerbread
White and brown velvet spray

The recipe

Serves 6 to 8

Apple mousse
✔3 apples
✔30g caster sugar
✔50g water
✔3g cinnamon
✔60g liquid cream
✔2g gelatine

Cut three apples into small pieces. Pour them into a saucepan with 50g water, 30g caster sugar and the cinnamon. Leave to cook over a low heat until the apples are cooked through. Blend everything together.

Place the gelatine in a large bowl of cold water.

Remove 100g of the compote and return to the heat in a small saucepan. Remove from the heat and add the gelatine, well wrung out and softened. Mix well and set aside.

Whip the cold cream in a bowl with an electric mixer. Add the previous mixture when it is below 40°C. Fill the insert mould 3/4 full and place in the freezer.

Apple insert
✔60g apple cubes
✔3 tablespoons water
✔10g sugar
✔2g NH pectin
✔Cinnamon powder

In a small bowl, combine the caster sugar, NH pectin and cinnamon. Cut an apple into small cubes. Pour into a saucepan with 3 tablespoons of water and bring to the boil. Pour the sugar mixture into the pan and cook for 1 minute, stirring constantly. Turn off the heat. Allow to cool slightly before pouring the apple mousse into your insert mould. Place in the freezer for at least 4 hours.

Gingerbread mousse
✔4g gelatine
✔70g whole milk
✔110g 30% liquid cream
✔3 egg yolks
✔45g sugar
✔345g 30% single cream
✔100g gingerbread

Pour the 70g milk and 110g single cream into a saucepan. Crumble in the gingerbread. Heat until boiling. Turn off the heat, strain the pan and leave to infuse for at least 10 minutes. Mix everything together and pour about 160 to 165g of cream/milk and gingerbread into a new pan. Return to the heat.

Place the gelatine leaves in a large bowl of cold water. Pour the egg yolks and caster sugar into a bowl and mix well. Pour the hot mixture over the egg yolks. Mix well and return to the pan. Cook, stirring constantly to prevent the mixture from sticking to the bottom of the pan, but do not exceed 82-83°C. Turn off the heat, add the well-squeezed gelatine and set aside to allow the mixture to cool slightly.

In another bowl, whip the cold cream with an electric mixer. Gently fold in the previous mixture with a spatula.

Assembly

Cut a nice slice of gingerbread to fit your log mould.

Pour some gingerbread mousse into your Silikomart homemade buche mould. Add the apple insert. Top with gingerbread mousse and finish with the gingerbread slice. Place in the freezer for 24 hours.

The next day, unmould your log mould. Immediately apply the brown velvet spray and then the white velvet spray to the top only. Place in the fridge for at least 7 to 8 hours to defrost.

Pear and speculoos log

Speculoos pear log

– a sponge cake,
– a speculoos mousse insert
– a pear compote,
– a speculoos crisp,
– a pear ganache,
– 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)

– Log insert mould

– Kitchen thermometer

– Brown velvet spray

Ingredients

Speculoos mousse insert
✔30g single cream
✔50g speculoos paste
✔2g gelatine
✔80g single cream 30% min MG

Pear insert
✔120g diced ripe pears
✔60g pear purée
✔2g nh pectin
✔10g caster sugar
✔7g lemon juice
✔3 tablespoons water

Genoise biscuit
✔2 eggs
✔2 egg yolks
✔40g sugar
✔2 egg whites
✔60g sugar
✔50g flour

Speculoos crisp
✔30g white chocolate
✔50g speculoos pastry
✔30g crêpes dentelles

Pear mounted ganache
✔200g pear pulp
✔80g white chocolate
✔70g liquid cream
✔70g mascarpone cheese
✔4g gelatine

Brown velvet spray

Log ends

The recipe

For 4 to 6 people

Pear ganache
Heat the pear pulp in a saucepan and then turn off the heat. For the fruit pulp, simply blend the peeled pears (William pear, Conference pear, etc.). Pour over the white chocolate couverture (Zéphyr) and the well-squeezed gelatine. Leave to cool slightly (<40°C) before adding the liquid cream and mascarpone. Mix well. Strain and chill for at least 6 hours.

Speculoos mousse insert
Place the gelatine in a large bowl of cold water. In a saucepan, heat the 30g of liquid cream with the spéculoos paste. Remove from the heat and add the gelatine, wrung out and softened. Set aside.
Pour the chilled cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture. Fill the insert mould and place in the freezer.

Pear insert

Cook the pear pieces with the tablespoons of water very gently over a moderate heat for 5 to 10 minutes to evaporate as much water as possible. Pour the pear purée into a saucepan. Heat to around 50°C. Whisk in the caster sugar previously mixed with the NH pectin. Add the lemon juice and stir again until it comes to the boil, continuing to cook for at least 1 minute to activate the pectin’s properties. Remove the pan from the heat and add the diced pears. Leave to cool slightly, then pour over the speculoos mousse insert. Cover with cling film. Place in the freezer.

Speculoos crisp
Mix all the ingredients together and roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut into a rectangle measuring approximately 17x6cm. Keep in the freezer until ready to assemble.

Sponge biscuit
Pour the eggs, yolks and sugar into a bowl. Mix with a mixer. Sift in the flour and mix again. In another bowl, beat the egg whites, adding the 60g sugar in three batches. Gently fold the stiffly beaten egg whites into the previous mixture and pour onto a baking tray lined with baking paper. Bake at 180°C for 10 minutes. Once cooled, cut out a large rectangle to fit your log mould. You can brush the sponge cake with a syrup flavoured with a little pear alcohol, for example.

Assembly (the day before)
Beat the pear ganache with an electric mixer. Pour the pear ganache into your silikomart log mould, the frozen insert then the sponge cake with the speculoos crisp last. Place in the freezer overnight.

You can adapt my recipe to other log mould shapes.

The next day, remove the log from the mould and immediately apply the brown velvet spray.

I decorated it with two white chocolate log ends.

Vanilla and praline entremet

Vanilla and praline entremet

– a hazelnut biscuit,
– a hazelnut praline insert,
– a vanilla mousse,
– brown velvet spray,
– milk chocolate petals.

Material used

– Silikomart X6 cavities half sphere mould

– Ancel 210 bloom gelatine (gold quality)

– Silikomart half-sphere insert mould x15 cavities

– Kitchen thermometer

Ingredients

Praline insert
✔150g hazelnuts
✔75g caster sugar

Praline crisp
✔30g Milk chocolate
✔50g Hazelnut praline
✔30g crêpes dentelles

Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites

English cream
✔200 g milk
✔2 egg yolks
✔30 g caster sugar
✔Vanilla powder or vanilla pod

Vanilla mousse
✔40g cream
✔40g white chocolate
✔80g cream
✔2g gelatine

Brown velvet spray

Milk chocolate petals

The recipe

For 3 people

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts 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, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the oil from the hazelnuts will rise to the surface. Fill the cavities of the silikomart half-sphere mould 15 with praline. Place in the freezer for at least 5-6 hours.

Praline crisp
✔30g Milk chocolate
✔50g hazelnut praline
✔30g crêpes dentelles

Melt the milk 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 with a pastry cutter the diameter of your half-sphere mould. Place in the freezer until ready to assemble.

Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites

In a bowl, mix the whole egg with the icing sugar. Add the 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 biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter.

Vanilla mousse
✔40g cream
✔40g white chocolate
✔80g cream
✔2g gelatine

Place the sheet of gelatine in a bowl of cold water. In a small saucepan, heat the 40g of liquid cream with the scraped and split 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 (having removed the vanilla pod beforehand) and the melted white chocolate. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Assembly

Fill the silikomart half-sphere mould with vanilla mousse, add the frozen praline insert, top with vanilla mousse and finish with the hazelnut biscuit and crunch. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Arrange milk chocolate petals all around. Chill for at least 2 to 3 hours while defrosting.

To do this, temper the milk chocolate according to the temperature curve on the pack and then use a knife dipped in the chocolate and placed on a sheet of rhodoid or guitar paper to make the petals.

I then placed this sheet in a round mould before the chocolate hardened to give the petals their rounded shape.

English cream
✔200 g milk
✔2 egg yolks
✔30 g caster sugar
✔Vanilla powder or vanilla pod

Heat the milk and vanilla in a saucepan. Pour the egg yolks and caster sugar into a bowl. Mix well. Pour the hot milk over the yolks and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C (use a kitchen thermometer to check the temperature). Set aside.

Just before serving your dessert, reheat your custard and pour it around your dessert.

Candied fruit cake

Material used

– Silicone cake mould

Ingredients

Cake
✔320 g flour
✔200 g softened butter
✔4 eggs
✔1 tablespoon milk
✔100 g sugar
✔2 packets of baking powder
✔5 tablespoons rum
✔100 g candied fruit cubes
✔100 g currants
✔80g candied cherries

The recipe

Soak the sultanas in a bowl of hot water with a capful of rum.

In a bowl, cream the butter with the powdered sugar.

Then add the eggs one by one. Mix. Add the milk, the candied fruit and the drained sultanas. Mix. Sift in the flour and yeast. Mix.

Butter a cake tin. Fill it ¾ full with the mixture.

Bake in a hot oven at 180°C for 20 minutes, then lower the oven to 170°C for another 20 minutes. The blade of the knife should come out dry after baking.

You can brush the cake with a syrup by bringing water (20g), sugar (20g) and a capful of rum to the boil in a small pan.

To decorate, place some candied fruit, orange peel and candied cherries, on top.

Snickers Log

Snickers log with

– a chocolate peanut biscuit,
– a creamy caramel insert,
– caramel and peanuts,
– a peanut crunch,
– a vanilla mousse,
– white 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)

– Log insert mould

– Kitchen thermometer

Ingredients

Creamy caramel insert
✔10 g water
✔35g caster sugar
✔10g glucose syrup
✔1 egg yolk
✔120g liquid cream 30% MG
✔Vanilla powder or pod
✔1 2g leaf gelatine

Caramel
✔50g caster sugar
✔Butter
✔Liquid cream
✔1 pinch of salt
✔unsalted peanuts

Peanut and chocolate biscuit
✔30g peanut powder
✔10g flour
✔30g sugar
✔10g butter
✔1 egg
✔20g milk chocolate
✔50g egg whites
✔5g sugar

Crunchy peanuts
✔White chocolate
✔Praline peanuts
✔Crêpes dentelles

Vanilla mousse
✔Liquid cream
✔White chocolate
✔gelatine
✔Single cream
✔1 vanilla pod

White velvet spray

Log ends

The recipe

For 4 to 6 people

Creamy caramel insert
Pour the water, caster sugar, glucose and vanilla into a saucepan and bring to the boil. In a bowl mix the yolk and 60g of liquid cream. When the caramel is light brown, add the remaining 60g of heated cream. Mix and then add the cream/yolk mixture. Cook to 82+C using a kitchen thermometer . Remove from the heat and add the softened gelatine. Blend and pour into the insert mould. I reduced the size of my insert to fit my log mould. Place in the freezer.

Caramel
Melt the sugar in a saucepan. When it has a nice amber colour add the previously heated liquid cream off the heat. Mix well and return to the heat to melt all the caramel. Remove from the heat and add the butter. Leave to cool, then pour into the insert mould over the creamy caramel. Add unsalted peanuts.

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

Crunchy peanuts
Mix all the ingredients together and roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut into a rectangle measuring approximately 17X6cm. Keep in the freezer until ready to assemble.

Vanilla mousse
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the cream then turn off the heat and infuse with the vanilla pod previously halved and scraped for at least 15 minutes. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened. Set aside. Whip the cold cream with an electric mixer. Add the chilled cream to the previous mixture and mix gently.

Assembly (the day before)
Pour some vanilla mousse into your mould, the frozen insert and then the biscuit with the crisp. Place in the freezer overnight.

The next day, remove the log from the mould and immediately apply the white velvet spray.

I decorated it with two dark chocolate log ends.

Chocolate choux

Chocolate choux made

– choux pastry,
– cocoa cracker,
– chocolate custard,
– chocolate ganache.

Materials used

– Micro-perforated baking mat

– Ancel 210 bloom gelatine

– Fluted piping tip

– filling tip

– plain tip

– Pastry bag

Ingredients

Mounted ganache
✔80g liquid cream
✔80g white chocolate
✔20g milk chocolate
✔160g single cream
✔2g gelatine

Chocolate custard cream
✔300g milk
✔50g caster sugar
✔2 egg yolks
✔20g cornflour
✔40g milk chocolate

Crackers
✔40g brown sugar
✔40g butter
✔40g flour
✔10g Cocoa powder

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

The recipe

For 6 choux

Chocolate ganache
✔80g single cream
✔80g white chocolate
✔20g milk chocolate
✔160g single cream
✔2g gelatine

Heat 80g of liquid cream in a saucepan. Pour off the heat, in three batches, over the chocolate previously melted in the microwave. Pour in the remaining cold cream. Mix, cover with cling film and chill for at least 4 hours.

Crackers
✔40g brown sugar
✔40g butter
✔40g flour
✔10g Cocoa powder

Mix all the ingredients together, roll out between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out circles the diameter of your choux. Return to the freezer while you prepare your choux.

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

Heat the water, milk, butter, salt and sugar in a saucepan.
Add the flour all at once and stir well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the puffs on a baking tray covered with a micro-perforated baking mat and place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.

Chocolate pastry cream
✔300g milk
✔50g caster sugar
✔2 egg yolks
✔20g cornflour
✔40g milk chocolate

Heat the milk in a saucepan. Mix the egg yolks, sugar and cornflour in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Add the pistoles of milk chocolate, mix well until the chocolate has completely melted. Set aside in a bowl, filter on contact and chill.

Assembly
Take the crème pâtissière from the fridge. Loosen it a little then fill the cream into a piping bag fitted with a piping nozzle. Make a small hole under each puff and top with the cream.

Whip the chocolate ganache with an electric mixer. Take a quarter of this ganache and fill with a piping bag fitted with a fluted tip and poach this ganache onto your chou, upside down. With the remaining ganache, use a plain tip and poach this onto your choux.

I decorated with a small chocolate disc.

Religieuse chocolate fir tree

Fir tree chocolate religious made with

– choux pastry
– chocolate custard
– chocolate fondant
– crispy balls, chocolate star

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Pastry bag

– Kitchen thermometer

Ingredients

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

Chocolate pastry cream
✔300g milk
✔60 g sugar
✔2 egg yolks
✔25 g cornflour
✔50 g milk chocolate
✔10g butter

Assembly
✔White pastry fondant
✔Milk chocolate
✔Crispy balls
✔Gold chocolate star

The recipe

For 6 or 7 Religieuses

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.
Add the flour all at once, mixing well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the choux pastries in two different sizes on a baking tray covered with a micro-perforated baking mat. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool on a wire rack.

Chocolate pastry cream
✔300g milk
✔60 g sugar
✔2 egg yolks
✔25 g cornflour
✔50 g milk chocolate
✔10g butter

Heat the milk in a saucepan and mix the egg yolks, sugar and cornflour in a bowl.Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until thickened.
Add the pistoles of milk chocolate and stir until the chocolate has completely melted. Remove from the heat and add the butter, cut into pieces. Mix well. Set aside in a cool place.

Assembly
Fill the pastry cream into a piping bag fitted with a piping tip.
Make a small hole under each puff and fill with the cream.
Melt the white fondant in a double boiler at a temperature not exceeding 40°C, checking with a kitchen thermometer, and add the milk chocolate. Mix well. Cover the puffs by dipping them upside down in the fondant.

I decorated the cake with crunchy marbles, applied quickly before the fondant hardened, and a gold chocolate star.

Mango coconut Log

Mango and coconut log

– a coconut dacquoise biscuit,
– a coconut crisp,
– a coconut mousse
– a creamy mango insert,
– a white 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)

– Silikomart log insert mould

– Kitchen thermometer

– Pastry bag

– Plain pastry bag

Ingredients

Mango cream insert
✔Mango
✔Sugar
✔Yellow
✔Gelatine

Coconut dacquoise
✔Egg whites
✔ Grated coconut
✔Icing sugar
✔Sugar powder

Coconut crisp
✔White chocolate
✔Coconut, grated
✔Coconut cream
✔Crêpes dentelle

Coconut mousse
✔Gelatine
✔Coconut cream
✔Sugar powder
✔Liquid cream 30% MG

White velvet spray

Log ends

The recipe

For 4 to 6 people

Creamy mango insert
In a bowl, mix the egg yolk with the sugar. Heat the mango in a saucepan, remove from the heat and pour over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC, using a kitchen thermometer. Remove from the heat and add the wrung-out gelatine. Pour into the insert mould and place in the freezer.

Coconut dacquoise

Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Using a piping bag fitted with a plain tip, pipe the dacquoise onto a sheet of baking paper approximately the length of your tin and place in the oven at 170°C. Cut to the length of your tin. Set aside.

Coconut crisp
Mix all the ingredients together and spread over the dacquoise biscuit. Place in the freezer. Set aside for assembly.

Coconut mousse
Heat the coconut cream with the caster sugar. Add the softened gelatine. Set aside. Whip the cream. Using a spatula, fold in the previous mixture.

Assembly (the day before)
Pour the coconut mousse into your mould, the frozen insert and then the dacquoise biscuit with the crunch. Place in the freezer.

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

I decorated it with two Callebaut gold chocolate log ends. Chill for at least 6 hours.

3 chocolate ball

3 chocolate ball

– a hazelnut praline crunch,
– a hazelnut biscuit
– a white chocolate mousse
– a milk chocolate mousse
– a dark chocolate mousse,
– brown velvet spray,
– a tuile.

Materials used

– 6-hole deer antler silicone mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Hazelnut biscuit
✔30g icing sugar
✔25g egg
✔30g hazelnut powder
✔10g butter
✔7 g flour
✔7 g caster sugar
✔1 egg white

Praline crisp
✔15g milk chocolate
✔25g hazelnut/almond praline
✔15g crêpes dentelles

Basic custard
✔170g milk
✔2 egg yolks
✔25g caster sugar

300g single cream 30% fat

White chocolate mousse
✔50 g hot custard
✔75g Zéphyr white chocolate
✔100g liquid cream
✔2g gelatine

Milk chocolate mousse
✔50g hot custard
✔75g milk chocolate
✔100g liquid cream
✔1 leaf gelatine 2g

Dark chocolate mousse
✔80g hot custard
✔55g dark chocolate
✔80g liquid cream
✔2g gelatine

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

The recipe

For 6 entremets

Hazelnut biscuit
✔30g icing sugar
✔25g egg
✔30g hazelnut powder
✔10g butter
✔7 g flour
✔7 g caster sugar
✔1 egg white

Melt the butter. Set aside. In a bowl, mix the egg with the icing sugar. Add the hazelnut powder, flour and then the melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer and the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for approximately 10 minutes at 170°C. Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting it out with a cookie cutter to fit the diameter of your tin. Set aside.

Praline crisp
✔15g milk chocolate
✔25g hazelnut/almond praline
✔15g crêpes dentelles

Melt the milk chocolate. Add the praline. Mix well. Finally add the crumbled crêpes dentelles. Mix gently. Spread over the hazelnut biscuits and place in the freezer.

Basic custard
✔170 g milk
✔2 egg yolks
✔25 g caster sugar

Vanilla powder or vanilla pod
In a saucepan, pour and heat the milk with the vanilla. Pour the egg yolks and caster sugar into a bowl. Mix well. Pour the hot milk over the yolks and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C. Set aside.

Whip the 300g single cream (minimum 30% fat) with an electric mixer. Set aside in a cool place.

White chocolate mousse
✔50 g hot custard
✔75g Zéphyr white chocolate
✔100g liquid cream
✔2g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted white chocolate. Gently stir in the 100g whipping cream using an electric mixer. Pour 36 to 37 g of mousse into each cavity of the Silikomart Dolce Tartufo mould and place in the freezer for 15 minutes to harden.

Milk chocolate mousse
✔50 g hot custard
✔75g milk chocolate
✔100g liquid cream
✔2g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted milk chocolate. Gently stir in the 100g whipping cream using an electric mixer. Pour 33g of mousse into each cavity of the Silikomart mould and place in the freezer for 15 minutes to harden.

Dark chocolate mousse
✔80g hot custard
✔55g dark chocolate
✔80g liquid cream
✔2g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted dark chocolate. Gently stir in the 100g of cream whipped with an electric mixer. Pour 25g of mousse into each cavity of the Silikomart mould. Add the hazelnut biscuit with the crunchy side facing inwards and place in the freezer overnight.

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

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

Mix all the ingredients together. Line the 6-hole deer antler silicone mould. I found this mould on the Amazon website. Place in the oven at 170°C. Keep an eye on the baking time as it is very quick, 6 to 8 minutes. Turn out of the tin as soon as it comes out of the oven.

At the last moment, just before serving, place the tuile on top. The red nose was made with red coloured sweet dough and pushed in with a small wooden skewer.

Lemon tartlet

Lemon tart made with

– sweet pastry,
– almond cream
– lemon cream,
– lemon mousse,
– yellow velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Silikomart Klassik ring tart silicone mould (6 cavities)

– Micro-perforated strip (optional)

– Silikomart Klassik tart ring mould 70mm

– Yellow velvet spray

Ingredients

Lemon dome
✔50g single cream
✔50g white chocolate
✔1 lemon juice (approx. 45g)
✔100g cold single cream 30% MG
✔3g gelatine

Almond cream
✔30g softened butter
✔30g almond powder
✔30g caster sugar
✔30g egg
✔zest of lemon

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Lemon cream
✔45g sugar
✔45g lemon juice
✔lemon zest
✔1 egg
✔60g butter

The recipe

For 5-6 tarts

Lemon dome
✔50g single cream
✔50g white chocolate
✔1 lemon juice (approx. 45g)
✔100g cold single cream 30% MG
✔3g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the cream. Off the heat, add the spun and softened gelatine, melted white chocolate and lemon juice Mix. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer for at least 3 to 4 hours.

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together, film and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro perforated baking mat at 165° for approximately 10 minutes. Leave to cool.

Almond cream
✔30g softened butter
✔30g almond powder
✔30g caster sugar
✔30g egg
✔lemon zest
Cream the butter with the sugar. Add the almond powder, eggs and lemon zest. Mix well. Pour into the base of the tartlets and bake for a further ten minutes. Leave to cool.

Lemon cream
✔45g sugar
✔45g lemon juice
✔lemon zest
✔1 egg
✔60g butter

Heat the egg, sugar, lemon juice and zest in a saucepan. Cook at 82°C without stopping to stir. When the mixture has come down to 60°C, add the cold butter cut into pieces. Blend and chill.

Top the tartlets with the lemon cream. Remove the lemon domes from the freezer and immediately apply the yellow velvet spray. Place the dome on the tartlet. I decorated with a dark chocolate star.