English - Les délices 31

Pear and chocolate tartlet

Chocolate and pear tartlet

– sweet pastry,
– almond cream
– pieces of pear
– and a chocolate ganache.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Pastry bag

– Petal piping tip

Ingredients

Sweet pastry
✔110g flour
✔10g cocoa powder
✔20g hazelnut powder
✔40g caster sugar
✔55g butter
✔1 yolk

Almond cream
✔35g ground glass
✔35g almond powder
✔35g eggs
✔25g caster sugar
+
✔Pears diced

Mounted ganache
✔40g liquid cream
✔40g milk chocolate
✔80g single cream
✔1g gelatine

The recipe

Mounted ganache
✔40g liquid cream
✔40g milk chocolate
✔80g single cream
✔1g gelatine

Place the gelatine in a bowl of cold water. Heat the cream in a saucepan. Remove from the heat and pour over the melted milk chocolate in three batches. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix well, filter on contact and chill for at least 4 hours.

Sweet pastry
✔110g flour
✔10g cocoa powder
✔20g hazelnut powder
✔40g caster sugar
✔55g butter
✔1 yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the silikomart circles on a micro-perforated baking mat and place in the freezer for 10 mins. Preheat your oven to 170°C.

Almond cream
✔35g ground glass
✔35g almond powder
✔35g eggs
✔25g caster sugar

Cream the butter in a bowl. Add the sugar, almond powder and then the egg. Mix all the ingredients together then top the tarts with the almond cream. Add the diced pears and bake for around twenty minutes. Leave to cool well, then remove the moulds from the tartlets.

Beat the milk chocolate ganache with an electric mixer, then fill a piping bag fitted with a petal tip and pipe onto the tartlets. I decorated with a pastille made from milk chocolate and a sheet of chocolate transfer paper.

White chocolate pear

White chocolate pear with

– a praline biscuit,
– a pear insert
– a pear mousse,
– white chocolate rock icing.

Materials used

– Pavoni pear mould 5.3 X 7 cm – 15 impressions

– Silikomart mini spheres mould X24

– Ancel 210 Bloom gelatine (gold quality)

– Tefal baking tray

– Baking paper

Ingredients

Pear insert (the day before)
✔150g pears mixed with chunks
✔10g sugar
✔2g pectin

Praline biscuit (the day before)
✔180g flour
✔150g sugar
✔3 eggs
✔1 plain yoghurt
✔1 sachet yeast
✔1 praline chocolate bar (185g)
✔20 g neutral oil
✔1 pinch of salt

Pear mousse (the day before)
✔150g mixed ripe pears
✔150g single cream 30% fat minimum
✔4g gelatine

Rock icing
✔350g white chocolate
✔30g oil
✔35g chopped almonds

The recipe

For 9 small pears

Pear insert (the day before)
✔150g pears mixed with chunks
✔10g sugar
✔2g pectin

Pour the blended pears into a saucepan. Heat through. In a small bowl, combine the sugar and pectin. Add to the pan as soon as it boils and, without stopping stirring, cook for 2 minutes. Remove from the heat and stir in the diced pears. Pour into the silikomart mini spheres X24 mould and place in the freezer for 2 to 3 hours. Then assemble two half spheres 2 by 2.

Praline biscuit (the day before)
✔180g flour
✔150g sugar
✔3 eggs
✔1 plain yoghurt
✔1 sachet yeast
✔1 praline chocolate bar (185g)
✔20 g neutral oil
✔1 pinch of salt

Pour the flour, sugar, baking powder and salt into a bowl. Add the yoghurt and mix. Add the eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. Add the melted chocolate to the previous mixture. Fill the cake tin placed on a baking tray and lined with baking paper. Bake at 170°C for 20 to 25 minutes. Keep an eye on the baking time. As soon as the tip of the knife comes out dry, remove your tin. Leave to cool before removing from the mould. Cut out with a round cookie cutter slightly larger in diameter than the pavoni silicone mould. You will have some praline biscuit left over from this recipe (you can divide the proportions by 2 or 3).

Pear mousse (the day before)
✔150g mixed ripe pears
✔150g single cream 30% fat minimum
✔4g gelatine

Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears. Off the heat, add the wrung-out and softened gelatine. Set aside.
Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture.

Assembly (the day before)
Pour a little pear mousse into the Pavoni mould. Assemble the pear insert half-spheres in pairs and place them in the pear mould. Finish with the remaining pear mousse. Place in the freezer overnight.

Rock icing
✔350g white chocolate
✔30g oil
✔35g chopped almonds

Heat the white chocolate with the neutral oil in the microwave. Mix well, add the chopped almonds. Place in a very narrow container that can hold the pear. Remove the entremets from the freezer, unmould them and using a wooden skewer, dip them into the royal icing. Scrape off any excess with the rim of your container and place on the praline biscuit.

To decorate, I made little tails out of dark chocolate.

Pecan pie

Pecan pie made of

– a sweet pastry,
– a mixture of maple syrup, brown sugar and pecans.

Material used

– Micro perforated baking mat

– Perforated silikomart tart mould

Sweet dough
✔105g flour
✔40g icing sugar
✔60g butter
✔1 egg yolk
✔Salt

Mix all the ingredients together. Form into a ball, film and place in the fridge for at least 30 minutes. Spread between two sheets of baking paper. Line your pastry circle. I put micro perforated strips inside for easier unmoulding. Place in the freezer while you make the preparation.

Preparation for the pie
✔2 eggs
✔40g salted butter
✔80g maple syrup
✔40g brown sugar
✔Vanilla liquid
✔80g chopped walnut kernels
✔Whole skins to place on the tart

Work the kneaded butter with the sugar and liquid vanilla. Add the eggs one by one, mixing between each addition. Finally, add the maple syrup and chopped walnuts (Set aside the whole pecan kernels and chop only the least beautiful ones)

Line the tart tin with the mixture. Arrange the whole walnuts on top. Bake at 180°C for 30 minutes, then cover with aluminium foil and cook for 10 minutes more. Leave to cool well before removing from the tin.

Mint Religieuse

Mint Religieuse made with

– choux pastry,
– mint pastry cream,
– pastry fondant,
– whipped cream.

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Pastry bag

Ingredients

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

Crackers
✔40g brown sugar
✔40g butter
✔40g flour

Chantilly
✔50g liquid cream
✔25g mascarpone cheese
✔10g caster sugar
✔Mint flavouring

Pastry cream
✔400g milk
✔10g mint leaves
✔60g sugar
✔4 egg yolks
✔25 g cornflour
✔4 drops mint flavouring
✔10g butter

Mounting
✔ Green colouring
✔ White pastry fondant
✔ Mint leaves

The recipe

For 6 or 7 Religieuses

Crackers
✔40g brown sugar
✔40g butter
✔40g flour

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 same diameter as your choux (two different sizes). Return to the freezer while you prepare your choux.

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.Off the heat, add the flour.Dry the dough.Pour into a bowl and then gradually fold in the beaten eggs.Poach the choux pastry onto a micro-perforated mat with a piping bag fitted with a plain tip. Bake at 180°C for 35 to 40 minutes.

Pastry cream
✔400g milk
✔10g mint leaves
✔60 g sugar
✔4 egg yolks
✔25 g cornflour
✔4 drops mint flavouring
✔10g butter

Bring the milk to the boil in a saucepan. Off the heat, add the mint leaves and leave to infuse, covered, for 30 minutes. In a bowl, mix the yolks with the caster sugar. Then add the cornflour. Pour the hot milk (remove the mint leaves) over this mixture, then return the mixture to the pan. Cook, stirring constantly. The cream will thicken. Remove from the heat and add the chopped butter. Stir, filter and chill.

Assembly

Make a hole under each cabbage. Remove the cream and loosen a little. Fill a piping bag fitted with a piping nozzle with the cream and poach it in the puff pastry.

Heat the white fondant with a touch of green colouring in a bain marie, keeping a close eye on the temperature. If necessary, add one or two tablespoons of water to obtain the right consistency. The fondant must not exceed 40°C otherwise it will lose its shine. Dip your large and small cabbages in the fondant.

Place a small cabbage on top of a large hot one.

Chantilly
✔50g liquid cream
✔25g mascarpone cheese
✔10g caster sugar
✔Mint flavouring

Whip the cold cream with an electric mixer, the mascarpone and the caster sugar. Add a few drops of mint flavouring. Mix gently. Fill a piping bag and poach the whipped cream.

I decorated the top with fresh mint leaves and a little edible gold leaf.

Fig and vanilla cake

Fig and vanilla cake made with

– an almond and fig biscuit,
– a vanilla mousse
– a fig compote,
– fig water jelly.

Paid full recipe 1€

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
Almond powder
Icing sugar
Egg
Flour
Melted butter
egg whites
Pieces of fig

Vanilla mousse
Liquid cream
White chocolate
Liquid cream 30% fat
Gelatine
1 vanilla pod

Fig compote
Mixed figs
Powdered sugar
Pectin NH
Gelatine

Fig water
Black figs
Green figs

Fig water jelly
Fig water
Gelatine

The recipe

Serves 4

Almond biscuit
Mix all the ingredients in the order shown. Pour onto a baking tray lined with baking paper. Add pieces of fig. Bake in the oven at 170°C. Cut into a 12x12cm square.

Vanilla mousse

Make a vanilla mousse. Infuse a vanilla pod in the cream. Add the gelatine, white chocolate and whipping cream, then pour half over the biscuit. Place in the freezer for 10 minutes.

Fig compote
Blend the figs (without the skin). Pour into a saucepan. When boiling, add the pectin and sugar. Cook for 2 minutes. Remove from the heat and add the gelatine. Pour over the vanilla mousse and place in the freezer.

Add the remaining vanilla mousse. Place in the freezer overnight.

Fig water jelly
Fig water
Gelatine

On the same day, make a jelly using the fig water that you heat in a saucepan. Remove from the heat, add the gelatine and pour over the frozen cake.

Place in a cool place while defrosting.

Paris-Brest hazelnut praline

Paris-Brest hazelnut praline made of

– choux pastry,
– praline pastry cream,
– hazelnut praline,
– some hazelnuts.

Material used

– Micro perforated silicone baking mat

– Ancel 240 bloom gelatine

– Pastry bags

Ingredients

Hazelnut praline
✔200g hazelnuts
✔100g powdered sugar

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

Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g hazelnut praline

The recipe

For 5 Paris-Brest

Hazelnut praline
✔200g hazelnuts
✔100g caster sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, having first rubbed them 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 have a praline. Store in a sealed container.

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 the heat and add the flour all at once. Stir well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach 6 choux puffs side by side on a baking tray covered with silpain cloth, in a circular pattern for each Paris-Brest. Sprinkle with chopped hazelnuts and a little icing sugar. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.

Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g hazelnut praline

Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the gelatine and butter (20g). Place in a cool place. Work the butter into the cooled cream and add the praline. Mix well.

Assembly
Cut out the choux, using a piping bag, pipe in some of the praline and then the mousseline cream. Place the caps on top and sprinkle with icing sugar. Decorate with hazelnuts.

Pear and pecan entremet

Pecan Pear Entremet with

– a pecan and chocolate praline crisp,
– a creamy pecan insert,
– a pear mousse,
– mirror icing.

Materials used

– Silicone mould with 8 silikomart cylinders for the entremet
– Silicone mould with 6 rectangular 26 ml moulds for the insert
– Micro-perforated silicone baking mat

Ingredients

Pecan praline
✔100g pecans
✔50g caster sugar

Praline cream
✔40g milk
✔40g cream
✔1g gelatine
✔1 egg yolk
✔20g sugar
✔25g pecan praline

Pear mousse
✔120g pear purée
✔100g cold liquid cream
✔3g gelatine

Praline crisp
✔30g milk chocolate
✔30g pecan praline
✔20g crumbled crêpes dentelles

Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mirror icing (the day before)
✔45g sugar
✔45g glucose
✔25ml water
✔45g white chocolate
✔30ml liquid cream
✔2 x 2g gelatine leaves

The recipe

Pecan praline
✔100g pecans
✔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.

Praline cream
✔40g milk
✔40g cream
✔1g gelatine
✔1 egg yolk
✔20g sugar
✔25g pecan praline

Place the gelatine sheet in a large bowl of cold water. In a saucepan, heat the milk and cream. Mix the yolk and caster sugar in a bowl. Pour over the hot milk, stir and transfer back to the saucepan. Heat while stirring until it reaches 83°C. Remove from the heat and add the gelatine and pecan praline. Pour into the insert mould and place in the freezer for at least 2 hours.

Pear mousse
✔120g pear purée
✔100g cold liquid cream
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the pear purée (Mix ripe pears or pears in syrup). Remove from the heat, add the drained gelatine and stir. Set aside. Whip the cold cream with an electric mixer and gently stir into the previous mixture.

Praline crisp
✔30g milk chocolate
✔30g pecan praline
✔20g crumbled crêpes dentelles

Mix all the ingredients together and roll out between two sheets of greaseproof paper. Cut out using a cookie cutter and place in the freezer for around ten minutes.

Assembly
Fill the silikomart cylinder mould halfway with pear mousse. Add the creamy praline insert. Pour over the remaining pear mousse. Finish with the crunchy praline. Place in the freezer overnight.

Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, film and chill in the fridge. Spread the dough between two sheets of greaseproof paper, then cut out biscuits using a biscuit cutter. Bake at 180°C. Keep an eye on them and take them out as soon as they start to colour.

Leave to cool.

Sweet pastry
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mirror icing (the day before)
✔45g sugar
✔45g glucose
✔25ml water
✔45g white chocolate
✔30ml liquid cream
✔2 x 2g gelatine leaves

In a saucepan, heat the glucose, water and sugar to 103°C. Pour into a measuring cup over the melted white chocolate, liquid cream and previously softened gelatine. Blend, strain and chill. Bring down to around 35°C the next day and use on frozen desserts.

Place the icing-covered entremets on the sweet biscuits. Decorate with caramelised pecans.

Chocolate and praline tartlet

Chocolate and praline tartlet

– sweet hazelnut pastry,
– hazelnut praline,
– hazelnut cookie,
– a praline cream,
– chocolate mousse dome,
– 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

– Silicone lace mold

Ingredients

Chocolate mousse (the day before)
✔50 g milk
✔1 yolk
✔15 g powdered sugar
✔50 g milk chocolate
✔120 g 30% minimum fat liquid cream
✔2g gelatin

Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar

Sweet dough
✔70 g soft butter
✔115 g flour
✔45 g powdered sugar
✔15 g hazelnut powder
✔1 pinch salt
✔1 egg yolk

Hazelnut cookie
✔10g butter
✔35g hazelnut powder
✔35g sugar
✔7g flour
✔25g egg
✔50g egg white

Praline cream
✔120g liquid cream
✔1 egg yolk
✔10g sugar
✔2 g gelatin
✔50g praline

+Brown velvet spray

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

The recipe

For 6 tarts

Chocolate mousse (the day before)
✔50 g milk
✔1 yolk
✔15 g powdered sugar
✔50 g milk chocolate
✔120 g 30% minimum fat liquid cream
✔1 2g gelatin leaf

In a bowl of cold water, soften the gelatin sheet. Heat the milk in a saucepan. In a bowl, mix the egg yolk and caster sugar. Pour over the hot milk, stir and return to the pan. Stirring constantly, continue cooking, but do not exceed 83°C. Remove from the heat, add the gelatine, wrung out and softened, then pour over the milk chocolate previously melted in the microwave. Mix and set aside. Whip the chilled 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
✔115 g flour
✔15g hazelnut powder
✔45g powdered sugar
✔1 pinch 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.

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (rubbing them to remove the skin) and the chopped caramel in the bowl of a blender and blend until praline is obtained.

Spoon a tablespoon of praline onto the bottom of each tartlet.

Hazelnut cookie
✔10g butter
✔35g hazelnut powder
✔35g sugar
✔7g flour
✔25g egg
✔50g egg white

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice color and a nutty aroma. Set aside. In a bowl, mix the whole egg with the powdered sugar. Add the hazelnut powder (I mixed 65g of hazelnuts), flour and melted butter. Mix well. In a separate bowl, beat 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 for 8-10 min at 180°C. Remove from the oven and allow to cool before peeling off the paper and cutting out the cookie with a cookie cutter. You’ll have some cookie left over.

Praline cream
✔120g liquid cream
✔1 egg yolk
✔10g sugar
✔2 g gelatin
✔50g praline

Pour the liquid cream into a saucepan and bring to the boil. In a bowl, mix the egg yolk and powdered 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 praline. Let cool before filling the tartlets. Chill until completely cooled.

Remove the chocolate mousses from the freezer and immediately apply the brown velvet spray. Place on the tartlets and chill until ready to eat.

I then made caramelized hazelnuts and decorative tiles.

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

Mix all ingredients. Line a silicone mould. Bake at 170°C. Keep an eye on the baking time, as it’s a very quick 6 to 8 min. Turn out as soon as removed from oven. Be careful, they harden very quickly.

Place the tuile on the tartlet just before serving.

Hazelnut eclair

Hazelnut eclair made with

– choux pastry,
– hazelnut pastry cream,
– pastry fondant,
– roasted hazelnut chips.

Material used

– Silikomart micro-perforated baking mat

– Ancel 210 bloom gelatin

– Pastry bag

– Fluted tip

Ingrdients

Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Hazelnut custard cream
✔300g milk
✔3 yolks
✔60g sugar
✔25g cream powder or maizena
✔60g hazelnut praline
✔15g butter

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

Assembly

✔White pastry fondant
✔colorant caramel
✔Roasted hazelnut flakes

The recipe

For 8 to 9 small eclairs

Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes.
Pour the powdered sugar into a saucepan and make a caramel. Pour the caramel onto a sheet of parchment paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.

Hazelnut custard cream
✔300g milk
✔3 yolks
✔60g sugar
✔25g cream powder or maizena
✔60g hazelnut praline
✔15g butter

Heat the milk. Mix the yolks, sugar and cream powder in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until thickened. Remove from the heat and add hazelnut praline. Mix well. Finally add the butter, cut into pieces. Mix well. Pour into 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)

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 min. Add the beaten eggs gradually, mixing well between each egg. Poach on a baking sheet using a pastry bag fitted with a fluted tip. Place in the oven.

Take the crème pâtissière and loosen it a little by stirring with a spatula, then fill a pastry bag fitted with a piping tip. Make two holes under each éclair and fill with hazelnut cream.

Heat a little white fondant in a bain-marie. Be careful not to exceed 40°C. You may wish to add a little water (1 to 2 teaspoons). Add a little caramel colorant and cover the éclairs. You can either dip the eclairs in the fondant and wipe the edges with your finger, or use a ribbon eclair tip.

I placed roasted hazelnut chips all around the fondant.

Blueberry cheesecake

Blueberry cheesecake with

– a speculoos and butter base,
– a blueberry coulis
– cheesecake mix,
– blueberry jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Rolling pin

Ingredients

Speculoos and butter base
50g speculoos
10g butter
40g melted butter

Blueberry coulis
170g blueberries
25g caster sugar
2g gelatine

Preparation for cheesecake
175g Philadelphia cheese
90g cottage cheese
25g caster sugar
20g single cream
4g gelatine

Blueberry jelly
100g blueberries
15g sugar
10g water
2g gelatine

The recipe

Serves 4

Speculoos and butter base
50g speculoos
10g butter
40g melted butter

Place the biscuits in a freezer bag and crumble them using a rolling pin.

Empty the crumbled biscuits into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour in the biscuit evenly and press it down well with the back of a spoon. Place in the freezer for a few minutes.

Blueberry coulis
170g blueberries
25g caster sugar
2g gelatine

Pour the blueberries and caster sugar into a saucepan. Cook over a low heat, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Place the gelatine in a bowl of cold water. When the blueberries are cooked through, remove from the heat and add the gelatine, wrung out and softened. Blend using an immersion blender. Set aside.

Preparation for cheesecake
175g Philadelphia cheese
90g cottage cheese
25g caster sugar
20g single cream
4g gelatine

Place the gelatine leaves in a bowl of cold water. Pour 20g of liquid cream into a small bowl and heat in the microwave. Add the gelatine leaves, wrung out and softened. Leave to cool slightly. Pour the Philadelphia, fromage blanc and caster sugar into a bowl. Mix with an electric mixer. Add the liquid cream and warmed gelatine mixture.

Divide the cream between 3 bowls. Place the cream in three bowls: 140g, 120g and 45g:

Leave the 1st bowl containing 140g of plain cream.

Add 20g of blueberry coulis to the bowl with 120g of cream and mix.

Add 100g of blueberry coulis to the 3rd bowl with 45g of cream and mix.

Assembly

Assemble your cheesecake. Pour the 3rd bowl over the biscuit. Place in the freezer for around 10 minutes.

Pour in the second bowl and return to the freezer for 10 minutes.

Pour in the third bowl and chill for at least 6 hours, ideally overnight.

Blueberry jelly
100g blueberries
15g sugar
10g water
2g gelatine

Blend 100g of blueberries. Strain through a fine sieve to remove the skins. Pour into a saucepan with the caster sugar and water. Heat over a low/medium heat until it comes to a gentle boil. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water. Leave to cool slightly, then when the temperature is below 30°C pour over the cheesecake. Place in the fridge to set.

Serve the cake whole or cut into individual slices. I decorated it with a fresh blueberry and mint leaves.