English - Les délices 31

Hazelnut and vanilla log

Hazelnut and vanilla log with

– a joconde biscuit,
– a crunchy biscuit
– a vanilla mousse
– a hazelnut mousse insert,
– a hazelnut cream,
– a rocher glaze.

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

Ingredients

Hazelnut mousse
✔liquid cream
✔ hazelnut praline
✔gelatine
✔cold liquid cream

Hazelnut cream insert
✔1 leaf gelatine 2g
✔liquid cream
✔1 egg yolk
✔Sugar powder
✔Hazelnut praline

Joconde biscuit
✔Almond powder
✔Icing sugar
✔Eggs
✔Farina
✔Egg whites
✔Sugar powder
✔Praliné hazelnuts
✔Hazelnut praline flakes

Praline crisp
✔Milk chocolate
✔Crêpes dentelles
✔Hazelnut praline

Vanilla mousse
✔White chocolate
✔Liquid cream 30% MG
✔Gelatine
✔Vanilla bean

Rock icing

The recipe

Serves 4 to 6

Hazelnut mousse
Heat the liquid cream with the hazelnut praline. Mix well. Add the gelatine. Set aside. Whip the cream with an electric mixer. Add the warmed mixture. Fill the insert mould 3/4 full and place in the freezer. I reduced the size of my insert because I used a small log mould.

Creamy hazelnut insert
In a bowl, mix the egg yolk with the sugar. Bring the cream to the boil in a saucepan, 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. Leave to cool, then pour into the insert mould and place in the freezer.

Joconde biscuit
Pour the almond powder, icing sugar, praline and flour into a bowl. Add the eggs. Mix well. In another bowl, beat the egg whites with an electric mixer. Fold them in with the caster sugar. Gently fold into the previous mixture. Pour into your baking tray, sprinkle with the hazelnut flakes and place in the oven at 180°C. Cut the biscuit into a rectangle.

Praline crisp
Mix all the ingredients and roll out between sheets of baking paper. Place in the freezer. Cut a rectangle to the size of your log.

Vanilla mousse
Heat the liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water. Set aside. Whip the cream with an electric mixer. Using a spatula, fold in the warmed mixture.

Assembly (the day before)
Place the joconde biscuit at the bottom of your mould, a little vanilla mousse, the frozen insert and then the biscuit with the crisp. Place in the freezer.

The next day, remove the log from the freezer and apply the rock icing.

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

Pear and speculoos entremet

Pear and Speculoos Entremet

– creamy speculoos cheese,
– a pear compote,
– a pear mousse
– a dacquoise biscuit,
– a speculoos crisp,
– white velvet spray.

Material used

– Silikomart snowflake mould X6

– Half sphere silikomart mould x15

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

Ingredients

Speculoos cream
✔55 g full cream
✔55 g milk
✔1 egg yolk
✔15 g sugar
✔1 leaf gelatine
✔45 g speculoos pastry

Pear compote
✔80g ripe pear slices
✔10g sugar
✔2g pectin nh

Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatine

Almond dacquoise
✔35g almond powder
✔35g icing sugar
✔50g egg whites
✔10g caster sugar

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

White velvet spray

The recipe

Speculoos cream
✔55 g full cream
✔55 g milk
✔1 egg yolk
✔15 g sugar
✔1 leaf gelatine
✔45 g speculoos pastry

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the milk and cream. In a bowl, mix the yolk, sugar and speculoos paste. Pour over the hot milk/cream mixture and return to the saucepan. Cook like a custard, stirring constantly. Remove from the heat and add the wrung-out gelatine. Fill the Silikomart half sphere x15 mould 3/4 full and place in the freezer.

Pear compote
✔80g ripe pear slices
✔10g sugar
✔2g NH pectin

In a saucepan, heat the diced pears. In a small bowl, combine the caster sugar and the NH pectin. As soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Leave to cool slightly, then fill the half-sphere cavities by pouring the pear cubes over the speculoos cream. Place in the freezer for at least 3/4 hours.

Almond dacquoise
✔35g almond powder
✔35g icing sugar
✔50g egg whites
✔10g caster sugar

Whisk the egg whites with the caster sugar. Sift over the almond powder and icing sugar. Stir gently. Pour the dacquoise onto a sheet of baking paper and bake at 170°C for 12 to 15 minutes. Leave to cool. Using a pastry cutter, cut out circles to the diameter of your tin. Set aside.

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

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the 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. Place in the freezer until ready to assemble.

Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatine

Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears with the caster sugar. 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 lukewarm mixture.

Assembly

Fill the silikomart flocon mould with pear mousse, pushing it up the sides. Add the frozen speculoos/pear cream insert. Add a little mousse then finish with the dacquoise biscuit and the speculoos crisp. Place in the freezer overnight.

Unmould the frozen desserts and immediately apply the white velvet spray.

I put a little edible gold leaf on top.

Nutella Tartlet

Nutella tartlet made with

– sweet pastry,
– praline crisp,
– nutella cream,
– a dome of nutella mousse,
– a Ferrero ball,
– brown velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Silikomart Klassik ring tart silicone mould (6 cavities)

– Tartufino silikomart mould

– Micro-perforated strip

– Klassik 70mm Silikomart tart ring mould

– Brown velvet spray

Ingredients

Nutella mousse
✔50g cream
✔50g nutella
✔100g cream
✔2g gelatine

Crisp
✔40g milk chocolate
✔40g crêpes dentelles
✔20g nutella
✔20g hazelnut praline

Nutella cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1 g gelatine
✔20g nutella

Ferrero-style balls
✔Croustillant
✔Hazelnuts
✔Nutella
+
✔Milk chocolate
✔Chopped almonds

Sweet pastry
✔70 g soft butter
✔115 g flour
✔15 g hazelnut powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk

+Brown velvet spray

The recipe

For 5 tarts

Nutella mousse
✔50g cream
✔50g nutella
✔100g cream
✔2g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the 50g of liquid cream and the 50g of nutella. Mix well. Remove from the heat and add the gelatine, wrung out and softened. Mix well and 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 overnight.

Sweet pastry
✔70 g soft butter
✔115 g flour
✔15 g hazelnut powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put in the fridge for at least 30 minutes. Line the rings with the pastry. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Crunchy
✔40g milk chocolate
✔40g crêpes dentelles
✔20g nutella
✔20g hazelnut praline

Melt the nutella in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Spread over the base of the tartlets.

Ferrero balls
✔Croustillant
✔Hazelnuts
✔Nutella

Using the remaining crumble, line the base of 5 cavities in the Tartufino silikomart mould. Pour in some nutella and then insert a hazelnut. Place in the freezer.

Nutella cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1 g gelatine
✔20g nutella

Pour the liquid cream into a saucepan and bring to the boil. In a bowl, mix the egg yolk and caster sugar. Pour over the hot cream. Return the mixture to the saucepan and continue cooking, stirring constantly, without exceeding 83°C. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the nutella. Mix well. Allow to cool before filling the tartlets. Place in the fridge until the cream has completely cooled.

Remove the Nutella domes from the freezer, unmould and immediately apply the brown velvet spray. Place the dome on the tartlet.

Remove the Ferrero balls from the freezer. Melt some milk chocolate in the microwave with some neutral oil and chopped almonds. Using a small wooden skewer, dip the balls into the chocolate. Leave the chocolate to harden before placing them on the tartlets.

I put a little gold leaf on top.

Lemon log

Lemon log composed of

– a creamy lemon insert,
– a lemon mousse,
– a white chocolate crunch,
– a madeleine biscuit,
– poached meringue.

Material used

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

– Silikomart log insert mould

– Ancel 210 bloom gelatine (gold quality)

– Plate for the end of the log (meilleurduchef)

Ingredients

Lemon cream insert (the day before)
✔cream
✔sugar
✔egg yolks
✔lemon juice (50g)
✔gelatine
✔sugar

Biscuit madeleine (the day before)
✔butter
✔honey
✔Lemon rind
✔caster sugar
✔egg
✔flour
✔teaspoon yeast

Crisp (the day before)
✔white chocolate
✔Crêpes dentelles

Lemon mousse (the day before)
✔eggs
✔sugar
✔lemon juice
✔gelatine
✔liquid cream 30% MG

Italian meringue
✔25g water
✔100g sugar
✔50g egg whites

The recipe

Serves 6

Lemon cream insert (the day before)

Hydrate the gelatine in cold water. In a saucepan, heat the cream. Mix the egg yolks, lemon juice and sugar in a bowl and add the hot cream over the mixture. Return the mixture to the saucepan over the heat and thicken without stopping stirring. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Mix well. Finally add the butter cut into pieces. Pour into the insert and place in the freezer.

Biscuit madeleine (the day before)

In a saucepan, melt the butter with the honey. In a bowl, mix the sugar, egg and lemon zest. Sift in the flour. Mix again. Pour in the butter/honey mixture. Mix well. Pour onto a baking tray lined with baking paper. Smooth out with an angled spatula to make the height even. Bake at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out a rectangle the size of your log mould. Set aside.

Crunchy (the day before)

Mix the melted white chocolate and crêpes dentelles then spread the mixture thinly over the madeleine biscuit. Place in the freezer.

Lemon mousse (the day before)

In a saucepan, heat the eggs, sugar, lemon juice. Cook without stopping stirring. Remove from the heat and add the gelatine. Whip the cold cream with an electric mixer and add the previous preparation.

Assembly (the day before)
Fill the log mould with the lemon mousse. Add the creamy lemon insert in the middle. Finish with the remaining mousse and then the madeleine biscuit, crisp side down. Place in the freezer overnight.

The next day, remove your log from the mould and place it in the fridge. Meanwhile, prepare your meringue.

Italian meringue
In a saucepan, pour the water and sugar and heat to 121°C. When the syrup approaches 110/115°C, start beating the egg whites with an electric mixer. Finally add the syrup when the temperature is reached. Beat the egg whites until they are completely cooled. Fill a piping bag with a plain tip and poach the meringue over the whole log. Apply the two log ends.

Place in the fridge for at least 5 hours before serving.

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Chestnut bavarian

Chestnut Bavarian made with

– decorative biscuit,
– joconde biscuit,
– glazed chestnut chips,
– chestnut mousse.

Materials used

– Entremet ring

– Ancel 210 bloom gelatine (gold quality)

– Rhodoïd film

– Edible gold leaf

– Notched comb

– Brown silicone mould

Ingredients

For the biscuit decoration
✔80 g softened butter
✔80 g icing sugar
✔80 g egg whites
✔60 g flour
✔Caramel colouring

For the Joconde biscuit
✔75 g almond powder
✔75 g icing sugar
✔20 g flour
✔2 whole eggs
✔2 egg whites
✔20 g caster sugar

For the chestnut mousse
✔80g single cream
✔175g chestnut cream
✔6g gelatine
✔220g single cream

+
Glazed chestnut pieces

The recipe

For 5 bavarois

For the biscuit decoration
✔80 g softened butter
✔80 g icing sugar
✔80 g egg whites
✔60 g flour
✔Caramel colouring

Mix the softened butter and icing sugar. Sift in the flour. Add the egg whites and colouring and mix well. Spread a fairly thin layer on a silicone sheet. Then use a notched comb to make parallel lines all over the surface. Place in the freezer for 15 minutes.

For the Mona Lisa biscuit
✔75 g almond powder
✔75 g icing sugar
✔20 g flour
✔2 whole eggs
✔2 egg whites
✔20 g caster sugar

Mix the almond powder, icing sugar and flour in a bowl. Add the eggs one at a time and mix well between each addition with a whisk. In another bowl, beat the egg whites until stiff, gradually adding the caster sugar. Add this mixture to the previous one and cover the biscuit decorations. Bake at 210°C for approximately 10 minutes. Leave to cool, then turn out.

Cut circles and strips to the size of your entremet circles.

Place a rhodoïd film inside each entremet circle (my film extends a little beyond my circle to allow the chestnut mousse to protrude), the biscuit strip on the side and the circular biscuit at the bottom. Place the chestnut pieces on the bottom.

For the chestnut mousse
✔80g single cream
✔175g chestnut cream
✔6g gelatine
✔220g single cream

Place the gelatine in a bowl of cold water. Heat the chestnut cream and liquid cream (80g) in a saucepan and add the drained gelatine off the heat. Mix well and set aside. Whip the cold cream with an electric mixer. Incorporate the whipped cream into the previous mixture when it is below 40°C.

Fill the dessert circles and chill for at least 4 to 5 hours before serving. I decorated with a little edible gold leaf and a chocolate chestnut made in the XiaoShenLu silicone mould.

Pecan entremet

Pecan Entremet with
– a pecan mousse,
– a pecan biscuit
– a pecan praline crunch,
– a creamy pecan insert,
– a brown velvet spray.

Material used

– Raggio X6 mini Silikomart mould

– Florentine silikomart mould

– Brown velvet spray

Ingredients

Pecan praline
✔100g pecans
✔50g caster sugar

Pecan praline crisp
✔20g milk chocolate
✔20g crêpes dentelles
✔20g pecan praline

Pecan cream
✔90 ml single cream
✔1 yolk
✔15g caster sugar
½ leaf gelatine (1g)
15g pecan praline

Pecan biscuit
✔23g pecan powder
✔23g sugar
✔5g butter
✔1 yolk
✔5g flour
✔45g egg whites

Pecan mousse
✔2g gelatine
✔40g liquid cream 30% MG
✔1 yolk
✔20g sugar
✔70g 30% single cream
✔30g pecan praline

+ Brown velvet spray

The recipe

For 3 desserts

Pecan praline
✔100g pecan nuts
✔50g caster sugar

Place the pecans 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 greaseproof paper and leave to cool. Place the pecans and chopped caramel in the bowl of a blender and blend until you have a praline.

Pecan cream
✔90 ml single cream
✔1 yolk
✔15g caster sugar
✔½ leaf gelatine (1g)
✔15g pecan praline

Place the gelatine in a large bowl of cold water.

Mix the egg and caster sugar in a bowl. Heat the cream in a saucepan and pour over the previous mixture. Mix well and return to the pan. Heat over a low/medium heat, stirring constantly, until the mixture reaches 82/83°C. Remove from the heat and add the gelatine, wrung out and softened, and the pecan praline. Pour into the silikomart florentin mould. Place in the freezer for at least 4 hours, then remove from the mould and use a pastry cutter or pastry bag to cut a hole in the centre. Return to the freezer.

Pecan biscuit
✔23g pecan powder
✔23g sugar
✔5g butter
✔1 yolk
✔5g flour
✔45g egg whites

In a bowl, mix the yolk with the sugar. Add the pecan powder (I mixed pecans), 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. Place a pecan cream on top of a pecan biscuit and set aside in the freezer until ready to assemble.

Pecan praline crisp
✔20g milk chocolate
✔20g crêpes dentelles
✔20g pecan praline

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and use a pastry cutter or pastry bag to cut out the same shapes used to cut the pecan cream and the biscuit. Place in the freezer.

Pecan mousse
✔2g gelatine
✔40g liquid cream 30% fat
✔1 yolk
✔20g sugar
✔70g 30% single cream
✔30g pecan praline

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the 40g of liquid cream with the praline. In a bowl, mix the yolk with the caster sugar. Pour the hot milk over the yolk and return to the pan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Using an electric mixer, whip 70g of very cold single cream. Gently fold in the cooled mixture.

Assembly

Fill the mini raggio mould with the pecan mousse. Add the creamy pecan/pecan nut biscuit insert. Top with the pecan mousse and finish with the chocolate praline pecan crunch. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Chill for at least 3 to 4 hours, until defrosted, before serving.

I decorated with a caramelised pecan. To do this, make a dry caramel in a small saucepan, then dip the pecans in it. Then use a fork to place them on a silicone mat or baking paper while they cool. Place on top of the dessert just before serving.

Chestnut log

Chestnut log composed of

– meringues,
– a chestnut insert,
– a vanilla mousse,
– a velvet caramel spray.

Material used

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

– Ancel 210 bloom gelatine (gold quality)

– Plate for the end of the log (meilleurduchef)

– Velvet caramel spray

Ingredients

Meringue
✔egg whites
✔caster sugar
✔icing sugar

Chestnut insert
✔chestnut paste
✔chestnut cream
✔butter
✔5g rum
✔Brisures de marrons glacés

Vanilla mousse
✔Cream
✔white chocolate zéphyr
✔gelatine
✔Vanilla pod
✔30% fat liquid cream

Velvet caramel spray

The recipe

Serves 4 to 6

Meringue
Beat the egg whites with an electric mixer. Gradually add the caster sugar and then the icing sugar. Poach the meringue on a baking tray lined with baking paper. I poached two rectangles smaller than my log mould 17cmx7cm and 16cmX6cm. Place in the oven at 90°C fanfare for two hours, then turn off the oven and let the meringue finish drying for another hour.

Chestnut insert
Mix the chestnut paste, chestnut cream, butter and rum. Fill a piping bag and poach on the smallest meringue. Add a few chestnut pieces on top and place in the freezer for at least 1 hour.

Vanilla mousse
In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 100g 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 first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

You can get a 10% discount with the code « LESDELICES31 » when you buy your vanilla on the bourbon_noire website.

Assembly
Fill your mould with vanilla mousse halfway up the sides.

Add your meringue with the chestnuts (chestnuts to the inside). Add a little vanilla mousse again and finish with the second meringue. Place in the freezer overnight.

The next day, turn out your log and apply your velvet spray immediately. Add your log tips to the ends, on which I put a little melted chocolate to hold them. Place in the fridge for at least 6 hours while defrosting.

Pear tartlet tatin

Pear tartelette tatin made with

– sweet hazelnut pastry,
– hazelnut cream
– diced pears,
– a dome of pears and caramel,
– neutral icing.

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

Ingredients

Pears tatin
✔Pears in syrup
✔100 g caster sugar
✔45 g hot full cream
✔30g hot water
✔4 g gelatine

Hazelnut sweet pastry
✔110g flour
✔20g hazelnut powder
✔40g caster sugar
✔70g butter
✔1 yolk

Hazelnut cream
✔35g hazelnut powder
✔35g egg
✔35g sugar
✔35g butter

+ Diced pears in syrup

Neutral topping
✔100g water
✔100g sugar
✔4g gelatine

The recipe

For 6 tarts

Pears tatin
✔Diced pears in syrup
✔100 g caster sugar
✔45 g hot full cream
✔30g hot water
✔4 g gelatine

Soften the gelatine leaves in a bowl of cold water. Cut pear cubes and divide between the 6 cavities of the Silikomart mould. In a saucepan, make a caramel with the 100g sugar and 30g water. When the caramel is a lovely golden colour, pour in the 45g of previously heated cream. Stir and cook over a low heat. Remove from the heat and add the drained gelatine.

Pour into your silikomart ring Klassik tart tin over the diced pears. Leave to cool slightly, then place in the freezer overnight.

Hazelnut sweet pastry
✔110g flour
✔20g hazelnut powder
✔40g caster sugar
✔70g butter
✔1 yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put in the fridge for 30 minutes. Line the circles with the pastry.

Hazelnut cream
✔35g hazelnut powder
✔35g egg
✔35g sugar
✔35g kneaded butter

Cream the butter with the sugar. Add the hazelnut powder (or finely chop the hazelnuts) and the egg. Mix well. Divide the cream between the 6 tartlets. Top with the diced pears. Place in the freezer for a few minutes. Bake at 175°C for 20 minutes. Leave to cool completely.

Neutral topping
✔100g water
✔100g sugar
✔4g gelatine

In a bowl of cold water, soften the gelatine leaves. Pour the water and sugar into a saucepan and bring to the boil. Remove from the heat and add the wrung-out gelatine.

Remove the pear domes from the freezer and immediately apply the neutral glaze at 30°C. Place the pear domes on the tartlets and chill in the fridge until ready to eat and defrost (2 hours). I put a little edible gold leaf on top.

Popcorn entremet

Popcorn Entremet made with

– a sweet dough biscuit,
– a white chocolate crisp,
– a popcorn mousse
– mirror icing,
– homemade caramelised popcorn.

Material used

– Raggio X6 mini silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Micro perforated baking mat

Ingredients

White chocolate crisp
✔50g white chocolate
✔4g neutral oil
✔20g crêpes dentelles

Popcorn mousse
✔60g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% fat min.

Sweet pastry
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

Mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine

Assembly
✔Caramel
✔Popcorn

The recipe

For 4 desserts

White chocolate crisp
✔50g white chocolate
✔4g neutral oil
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles. 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 the opening in your tin. I then used a pastry bag to pierce the centre. Keep in the freezer until ready to assemble.

Popcorn-infused cream
✔50g corn
✔200g liquid cream

Place some corn kernels in a saucepan with a little oil. Place a lid on the pan and heat through. When all the popcorn has popped, add some liquid cream. Heat the cream, turn off the heat and leave to infuse for at least 1 to 2 hours. Strain the popcorns, crushing them as much as possible to recover the infused cream, at least 120g.

Popcorn mousse (the day before)
✔120g popcorn-infused liquid cream
✔30g caster sugar
✔3g gelatine
✔110g liquid cream 30% MG min.

Place the gelatine leaves in a bowl of cold water. Return the infused cream to the heat. with the caster sugar. Mix well. Remove the gelatine from the heat, stir and set aside to cool slightly. Meanwhile, using an electric mixer, whip the 110g of very cold single cream. Incorporate the previous mixture and stir gently with a spatula.

Assembly
Fill the silikomart mini Roggia X6 mould with popcorn mousse and finish with the crisp. Place in the freezer overnight.

Caramel mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine

Soften the gelatine in a container filled with cold water. In a bowl, mix the cornflour with the 12g of water. In a saucepan, make a dry caramel with the 75g sugar. Decook the caramel with the previously heated water and cream. Add the cornflour and bring to the boil. Remove from the heat and add the drained gelatine. Mix, strain and chill.

The next day, reheat the icing to 30°C and cover the frozen desserts.

Sweet pastry
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, cover with cling film and chill in the fridge. Roll out the pastry with a rolling pin and cut out using a cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for around ten minutes. Leave to cool.

Place the entremets on the sweet biscuits and chill until defrosted.

Chestnut and pear tartlet

Chestnut and pear tartlet

– sweet pastry,
– chestnut cream,
– diced pears,
– chestnut mousse,
– brown velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Klassik Silikomart silicone ring tart mold (6 cavities)

– Micro-perforated strip

– Klassik 70mm tarte ring Silikomart mold

– Brown velvet spray

Ingredients

Chestnut mousse (the day before)
✔100g chestnut cream
✔45g liquid cream
✔3g gelatin
✔100g liquid cream

✔90g Pears cut into cubes
✔Chestnut cream

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

+Brown velvet spray

The recipe

For 5 tarts

Chestnut mousse (the day before)
✔100g chestnut cream
✔45g liquid cream
✔3g gelatin
✔100g liquid cream

In a bowl of cold water, soften the gelatin leaf. In a saucepan, heat the 45g of liquid cream and the 100g of chestnut cream. Mix well. Remove from heat and add the wrung-out, softened gelatin. Mix and set aside.

Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mold. Freeze overnight.

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

Mix all ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then place in the fridge for at least 30 minutes. Line the circles. Bake at 165/170°C for 15-20 minutes. Leave to cool completely.

Spread 1 tablespoon of chestnut cream over the bottom of each tartlet.

Add diced pears.

Remove the chestnut mousse domes from the freezer, unmold and immediately apply the light-brown velvet spray. I decorated with a marron glacé and a little edible gold leaf.

Chill until defrosted.