English - Les délices 31

Individual strawberry cake

Individual strawberry cake made with

– sponge cake soaked in syrup,
– mousseline cream.
– fresh strawberries,
– almond paste.

Materials used

– Entremet circles

– Tefal baking tray

– Baking paper

– Rolling pin

– Angled spatula

– 4.5cm high rhodoïd film

Ingredients

The sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour

The mousseline cream
240 g milk
40 g sugar
2 egg yolks
10 g flour
80 g butter
10 g cornflour
liquid vanilla or vanilla pod
80 g butter

Assembly and decoration

Strawberries
Almond paste
Syrup (20g water, 20g sugar, 1 cap alcohol)

The recipe

For 6 small individual strawberries

The sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour

In a bowl, whisk together the eggs and sugar. Place the bowl in a bain-marie and whisk until it reaches 55°C.

Beat with an electric mixer until completely cool, doubling the volume of the mixture.

Sift in the flour and cornflour and stir gently. Bake in a preheated oven at 210°C, then immediately lower the temperature to 180°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet used during cooking. Using a pastry cutter, cut out circles of sponge cake, 2 per individual strawberry mould (12).

The mousseline cream
240 g milk
40 g sugar
2 egg yolks
10 g flour
80 g butter
10 g cornflour
liquid vanilla or vanilla pod
80 g butter

Heat the milk and vanilla. In a bowl, combine the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Blend until the cream thickens. Remove from the heat, add 120g of diced butter and blend. Strain on contact and leave the cream to cool completely. In the bowl of a food processor, whip the remaining 120g of butter until fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (same temperature as the butter). Be careful to use standard butter, not soft or low-fat, as it will harden in the refrigerator and hold the cream and the strawberry mould together.

Assembly
Place your entremet ring on your plate. Cover with cling film. Arrange the halved strawberries around the edge. Place your first sponge cake in the base. Brush the sponge cake with a syrup of sugar and rum or kirsch. Pour 20g caster sugar and 20g water into a small saucepan and heat until boiling. Remove from the heat and add a small capful of alcohol. Mix well. Poach some crème mousseline, a few strawberries cut into pieces, some cream, the second sponge cake soaked in syrup and then finish with a little cream. Smooth with an angled spatula and set aside in the fridge for at least 4 hours to allow the butter to harden and give your strawberry cake some hold.

Roll out the almond paste with a rolling pin between two sheets of baking paper. Cut out the pastry using a pastry cutter with the same diameter as your pastry ring.

Uncover your strawberries and place the marzipan on top. Decorate with strawberries. Chill until ready to eat. Remove the rhodoïd film at the last minute.

Tropézienne eclair

Tropézienne eclair made with

– brioche pastry,
– a diplomatic cream.

Materials used

– Brush

– Baking tray

– Baking paper

– Pastry bag

– Plain pastry bag

– Rolling pin

– Silikomart rectangular tart ring kit

Ingredients

Brioche pastry
✔300g flour
✔12g fresh baker’s yeast
✔40g milk
✔50g caster sugar
✔120g soft butter
✔3g salt
✔2 eggs
✔15g rum
+
✔1 egg yolk and a little cream for gilding
✔Perles of sugar

Diplomatic vanilla cream
✔400 g milk
✔1 vanilla pod
✔60g caster sugar
✔4 egg yolks
✔30g cornflour
✔2 gelatine leaves
✔30g soft butter
✔150g single cream

Syrup
✔20g sugar
✔20g water
✔1 to 2 capfuls of alcohol

The recipe

Brioche pastry
✔300g flour
✔12g fresh baker’s yeast
✔40g milk
✔50g caster sugar
✔120g soft butter
✔3g salt
✔2 eggs
✔15g rum
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

Pour the yeast, flour, sugar, salt, eggs, milk and rum into the bowl of a food processor. Blend at low speed until smooth.

Increase the speed slightly and blend for 5 minutes.

Then gradually add the butter in small pieces, followed by the vanilla. Blend at low speed for a further 8 minutes.

Leave the dough to rise in the food processor covered with cling film at room temperature for 30 minutes.

Remove the dough from the food processor and chill overnight.

The next day, lightly flour the work surface and roll out the dough in a circular motion to a thickness of about 1 cm.

Using an elongated pastry cutter, cut out the pastry and place it in rectangular tartlet circles on a baking tray lined with baking paper. Leave to rise at room temperature for 2 hours or in the oven if you have the low temperature function (30°C) with a bowl of hot water. I also made a small brioche with the remaining dough.

Brush the top with a mixture of egg and a little cream, then sprinkle generously with granulated sugar.

Bake for 20-25 minutes at 165°C. Uncover and leave to cool.

Diplomatic vanilla cream
✔400 g milk
✔1 vanilla pod
✔60g caster sugar
✔4 egg yolks
✔30g cornflour
✔2 gelatine leaves
✔30g soft butter
✔150g single cream

Pour the milk into a saucepan and place the vanilla pod (or vanilla powder), previously split in half and scraped out with the tip of a knife. Heat until boiling, then strain and leave to infuse for 15 minutes.

Mix the yolks, sugar and cornflour in a bowl.
Pour in the hot milk and stir, then return to the saucepan until thickened.

Remove from the heat and add the gelatine, previously softened in a bowl of cold water. Add the cold butter and chill for at least 1 hour.

Whip the cream and gradually fold it into the previously loosened cream using a spatula. Fill a piping bag fitted with a plain tip with this cream.

Assembly

Take the brioches that have been set aside and cut them lengthways.

Syrup
✔20 g sugar
✔20g water
✔1 to 2 capfuls of alcohol

Soak the lower part of the éclairs with syrup. Bring 20g water, and 20g sugar to the boil in a small saucepan. Turn off the heat and add a little alcohol.

Poach the cream on the lower part of the éclair, then place it on top of the other part of the brioche. Chill until ready to eat.

Melon and mint cake

Melon and mint cake

– an almond cookie,
– a melon mousse,
– mint mousse,
– melon jelly.

Material used

– Square frame 12x12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie
✔35g sugar
✔35g almond powder
✔7g flour
✔50g egg whites

Melon mousse
✔1 egg yolk
✔15g sugar
✔90g melon
✔80g liquid cream
✔2g gelatin

Mint mousse
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring

Melon jelly
✔90g melon
✔10g sugar
✔2 drops mint flavoring
✔2g gelatin

The recipe

Almond cookie
✔35g sugar
✔35g almond powder
✔7g flour
✔50g egg whites

In a bowl, mix the powders together. Whip the egg whites with an electric mixer.
Take a small portion of the whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the batter onto a baking tray lined with baking paper.

Use an angled spatula to smooth and even out the height. Bake at 170°C for around ten minutes.

Leave to cool, then cut out a 12x12cm square. Place in the bottom of your frame.

Mint mousse
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring

In a saucepan, heat the 90g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes.

Meanwhile, make the melon mousse.

Melon mousse
✔1 egg yolk
✔15g sugar
✔90g melon
✔80g liquid cream
✔2g gelatin

In a large bowl of cold water, place the gelatin leaf. In a bowl, mix the egg yolk and powdered sugar. In a saucepan, heat 90g of mixed melon (be careful to choose a ripe, fragrant, sweet melon, otherwise the taste of your cake will be affected). Pour over the yolk/sugar mixture. Mix well and return to the pan. Stirring constantly, heat like a custard to 82-83°C. Remove from heat and add the gelatine, wrung out and softened. Mix well. Set aside.

In a bowl, whip the cold cream with an electric mixer. Add the previous mixture when its temperature falls below 30°C. Mix gently with a spatula.

Pour 90 to 95g of melon mousse onto your almond cookie and place in the freezer for 10 minutes. Store the remaining melon mousse at room temperature.

Proceed quickly to finish your mint mousse.

Mint mousse (continued)
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring

Place the gelatine leaves in a bowl of cold water.

In a bowl, mix the yolk and sugar. Return the cream to the heat, then pour over the yolks (remove the mint leaves beforehand). Stir and pour into the pan. Stirring constantly, heat to 82/83°C. Remove from heat and add the gelatine. Stir and set aside. You may wish to add a few drops of mint flavoring for a stronger minty taste.

Whip the cold cream with an electric mixer and gradually add the powdered sugar. Pour in the previous mixture and stir gently. Pour over the melon mousse (approx. 90-95g) and return to the freezer.

Keep the remaining mint mousse at room temperature.

Add a further 90-95g of melon mousse. Freeze for 8 minutes. Top up with 90-95g melon mousse and freeze overnight.

Melon jelly
✔90g melon
✔10g sugar
✔2 drops mint flavouring
✔2g gelatine

Soften the gelatine sheet in a bowl of cold water. In a saucepan, pour in the water, the melon cut into pieces and blended, and the sugar then heat without boiling. Remove from the heat and add the wrung-out gelatine. You may add a little more water if the mixture is too thick, but do not exceed 110g total weight. Leave to cool slightly, then pour over the frozen cake. Leave in the fridge until the jelly sets. Carefully remove the frame. Cut into individual slices or leave the whole cake to thaw in the fridge.

Peach Soufflé

Peach Soufflé

Equipment used

– soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Soufflés
160g peaches
3 egg yolks
160g egg whites
40g caster sugar
30g alcohol (Armagnac, for example)

+
powdered sugar
Butter

The recipe

For 4 soufflés (depending on the size of your moulds)

Soufflés
160g peaches
3 egg yolks
160g egg whites
40g caster sugar
30g alcohol (Armagnac, for example)

In a bowl, add the egg yolks, mixed peaches (yellow or white) and icing sugar. You can add some alcohol. I used Armagnac. Mix well and chill.

Melt a little butter in a microwave oven. Generously butter the soufflé moulds with a brush from bottom to top, trying to leave a collar of butter at the top to help the soufflé rise. I placed my molds in a cool place and applied a second layer of butter with a brush. Then pour in a little powdered sugar and tilt the mold to distribute it evenly. Place the moulds in a cool place.

Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the powdered sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.

Preheat oven to 200°C.

Pour the mixture into each soufflé mould (preferably one with a straight edge). Tap the mold on the table to expel any air.

Using an angled spatula, smooth the surface, then use your thumb to wipe the edge of the mold clean. Place the ramekins on a baking tray and place in the oven immediately.

Allow around 13 minutes to 14 minutes baking time. Time may vary according to oven and pan size. Be careful not to open the oven during baking.

Sprinkle with powdered sugar and serve immediately!

Vanilla, caramel and chocolate entremet

Vanilla, caramel and chocolate entremet made with

– vanilla mousse,
– caramel
– crunchy beads
– chocolate mirror glaze.

Material used

– Silikomart Essenziale 80 mould

– Baking thermometer

– Baking tray

– Baking paper

– Rolling pin

Ingredients

Shortbread cookie
✔50g soft butter
✔25g powdered sugar
✔vanilla powder
✔65g flour
✔½ egg yolk

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin

Caramel
✔40g powdered sugar
✔50g cream
✔12g butter

+Crispy balls

Chocolate icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g chocolate
✔30 ml liquid cream
✔4g gelatin sheets

The recipe

Caramel
✔40g powdered sugar
✔50g cream
✔12g butter

In a saucepan, melt the sugar. When it has a nice amber color 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 fill a piping bag with the mixture.

Shortbread cookie
✔50g soft butter
✔25g powdered sugar
✔Vanilla powder
✔65g flour
✔½ egg yolk

Mix all ingredients. Roll out with a rolling pin between two sheets of baking paper. Cut out dough slightly smaller in diameter than your mold. Place in the freezer for at least 20 minutes. Bake at 160°C for 13 to 14 minutes.

As soon as the pastry comes out of the oven, reapply the cookie cutter, as it spreads a little as it cooks. Set aside.

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin

Place the gelatin leaf in a bowl of cold water. In a saucepan, heat the 50g liquid cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.

Assembly

Fill the silikomart Essential mold 2/3 full with vanilla mousse. Place in the freezer for a few minutes. Poach the caramel in the middle.

Add crunchy marbles. Top with vanilla mousse and finish with a shortbread cookie. Place in the freezer overnight.

Chocolate icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g chocolate
✔30 ml liquid cream
✔2 x 2g gelatine leaves

Heat the sugar, water and glucose in a saucepan. Remove from heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream. Use an immersion blender to blend the mixture thoroughly.

Unmold the desserts, place on a wire rack and cover with the 35°C glaze.

I decorated them with edible gold powder.

Chocolatine two-tone coffee

Chocolatine two-tone coffee

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingrédients

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 butter PDO Poitou Charentes

+
✔125 g Lescure or PDO tourage butter

✔15 Chocolate sticks

Coffee distemper
✔90 g pre-rolled paste
✔Coffee extract

Syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or two-tone coffee pains au chocolat

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the coffee distemper.

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Coffee distemper
✔90 g pre-rolled paste
✔Coffee extract

Mix, in the bowl of a food processor the 90g of dough taken previously. with coffee extract until the dough is well colored. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten 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 dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.

Make a second single turn and place in a cool place, filmed, for at least 30 minutes.

Shaping the breads

The next day, roll out the coffee dough to the same size as the white dough. Brush the white dough with water and place the coffee dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a square approximately 30cm by 30cm. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).

Turn the dough over coffee-side down. The dough needs to be cold before you turn it out, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the coffee side using a cutter, leaving a 5 mm margin around the edges. Turn the dough over.

Place 3 chocolate sticks on each rectangle of dough, then roll up the pains au chocolat loaves loosely.

Place on a baking sheet lined with silpain.

Leave to bake for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to pains au chocolat or chocolatines as soon as they come out of the oven using a brush, having first placed them on a wire rack.

Strawberry peach tartlet

Peach and strawberry tartlet

– shortbread cookies,
– strawberry compote,
– peach mousse,
– velvet spray,
– whipped cream quenelle.

Material used

– Silikomart Oval shape mould 9 cavities in silicone

– Silikomart quenelle mold

Ingredients

Peach mousse
✔1 egg yolk
✔15g sugar
✔80g mixed peaches
✔60g liquid cream
✔2g gelatin

Strawberry compote
✔80g strawberry deserts
✔10g sugar
✔1g NH pectin

Cookies
✔70g Breton Sand
✔35g melted butter

Chantilly quenelle
✔50g 30%de MG liquid cream
✔50g mascarpone cheese
✔20g caster sugar

+ velvet spray

The recipe

For 5 tartlets

Chantilly quenelle
✔50g 30%fat single cream
✔50g mascarpone cheese
✔20g caster sugar

Whip the cream and mascarpone with an electric mixer. Gradually add the powdered sugar. Line silikomart silicone quenelle mold and place in freezer.

Peach mousse
✔1 egg yolk
✔15g sugar
✔80g mixed peaches
✔60g liquid cream
✔2g gelatin

In a bowl of cold water, place the gelatin leaf. In a bowl, pour the egg yolk and the 15g caster sugar. Mix well.

In a small saucepan, heat the 80g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without ceasing to stir, continue cooking like a custard, without exceeding 82-83°C. Remove from heat and add the gelatine, wrung out and softened. Stir and set aside.

In a separate bowl, whip the 60g of chilled cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.

Fill the silikomart tray with peach mousse and place in the freezer for at least 2-3 hours.

Cookies
✔70g Breton Sand
✔35g melted butter

In a salad bowl, crumble the Breton shortbread cookies. Add the melted butter. Mix, then fill the tray mold, 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
✔80g strawberry deserts
✔10g sugar
✔1g NH pectin

Cut strawberries into very small cubes. In a saucepan, pour and heat the diced strawberries over low heat for a few minutes. In a small bowl, combine the powdered sugar and pectin. Increase the heat and pour this mixture over the strawberries, continuing to cook for 2 minutes, stirring constantly. Fill a piping bag with the compote and set aside.

Garnish tartlets with strawberry compote.

Retrieve the peach mousse from the freezer. Unmold and immediately apply the yellow and orange velvet sprays. Place on the tray.

Place the whipped cream quenelle on top. Decorate with a little edible gold leaf.

Vanilla and speculoos cake

Vanilla and speculoos cake

– a speculoos cookie,
– a vanilla mousse,
– speculoos mousse,
– speculoos mirror icing.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Rolling pin

Ingredients

Speculoos and butter base
55g speculoos
25g small butters
35g melted butter

Vanilla mousse
90g liquid cream
90g white chocolate
100g liquid cream
2g gelatine
1 vanilla pod

Speculoos mousse
✔40g liquid cream
✔50g speculoos paste
✔2g gelatin
✔90g liquid cream 30% min MG

Mirror glaze
✔12.5g water
✔20g white chocolate
✔22.5g sugar
✔22.5g glucose
✔15g cream
✔10g speculoos paste
✔2g gelatin

The recipe

Serves 4

Speculoos and butter base
55g speculoos biscuits
25g butter cookies
35g melted butter

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

Empty the crumbled cookies into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour the cookie evenly over the bottom and press down with the back of a spoon. Chill for a few minutes.

Vanilla mousse
90g liquid cream
90g white chocolate
100g single cream
2g gelatin
1 vanilla pod

Place the gelatine leaf in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.

Pour around 85g of mousse onto the speculoos cookie and place in the freezer for around 10 minutes.

Keep the remaining mousse at room temperature, otherwise the gelatin will set in the fridge. Meanwhile, quickly add the speculoos mousse.

Speculoos mousse
✔40g liquid cream
✔50g speculoos paste
✔2g gelatin
✔90g liquid cream 30% min MG

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the liquid cream with the speculoos paste. Remove from the heat and add the gelatine. Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture (T at around 30°C).

Pour 85g of speculoos mousse over the vanilla mousse and place in the freezer for 10 minutes. Keep remaining mousse at room temperature.

Assembly

Alternate layers of vanilla and speculoos. Place in the freezer overnight or for at least 6 hours.

Mirror glaze
✔12.5g water
✔20g white chocolate
✔22.5g sugar
✔22.5g glucose
✔15g cream
✔2g gelatin
✔10g speculoos paste

In a saucepan, heat the sugar, water and glucose. Off the heat, add the gelatine. Pour over the melted chocolate. Add the 15g liquid cream and speculoos paste. Use a hand blender without a bell to smooth the mixture and reduce bubbles. Cover the surface of the cake with the icing. Place in the fridge to set. Carefully remove the frame.

Serve the cake whole or cut into individual slices.

Strawberry cookie

Composite strawberry cookie

– cookie dough,
– strawberry caramel,
– strawberry compote,
– strawberry slices.

Ingredients

Cookie dough
50g softened butter
50g brown sugar
35g caster sugar
1/2 egg
1 pinch salt
Liquid vanilla
1 teaspoon baking powder
110g flour
Pink coloring

Strawberry caramel
35g liquid cream
15g strawberry purée
25g powdered sugar
10g butter

Strawberry compote
65g mixed strawberries
5g glucose
5g sugar
1g pectin NH

+ strawberries

Equipment used

– Tefal baking tray

– Pastry bag

The recipe

For approx. 4 cookies

Cookie dough
50g softened butter
50g brown sugar
35g caster sugar
1/2 egg
1 pinch salt
Liquid vanilla
1 teaspoon baking powder
110g flour
Pink dye

Mix all ingredients together, form into a pudding, wrap and chill for at least 30 minutes.

Make 4 balls and place on a baking sheet lined with baking parchment.

Flatten the balls slightly with the palm of your hand. Bake at 150°C for 8 minutes. Once out of the oven, if your cookies aren’t quite round, use a pastry ring with a larger diameter than your cookies and make circular movements on them.

Place the strawberry slices on top, pressing them in slightly. Bake for at least 8 minutes. The time may vary according to the oven and the texture you wish your cookies to have: soft at the core or well baked.

Once out of the oven, leave to cool on a wire rack to harden slightly.

Strawberry compote
65g mixed strawberries
5g glucose
5g sugar
1g pectin NH

Mix the powdered sugar and NH pectin in a small bowl. Blend 65g strawberries and pour into a small saucepan. Add the glucose. Heat over low heat for a few minutes, then turn up the heat slightly. As soon as it starts to boil, add the sugar/pectin mixture and cook for 2 minutes, stirring occasionally. Turn off the heat and set aside to cool slightly, then fill a piping bag with the mixture.

Strawberry caramel
35g liquid cream
15g strawberry purée
25g powdered sugar
10g butter

Blend 15g strawberries. Pour into a small saucepan with 35g cream. Heat for a few minutes. Turn off the heat and set aside.

Pour powdered sugar into a saucepan and heat. As soon as the caramel begins to color, add the butter, cut into pieces. Mix well.

Pour in the heated liquid cream/strawberry coulis mixture in batches. Stir, cook for 3-4 minutes and set aside to cool slightly. Fill a piping bag with the caramel and chill until ready to assemble.

Poach the compote and strawberry caramel on the cookies. Add strawberry slices on top. Enjoy …

Blueberry tartlet

Blueberry tartlet made with

– sweet pastry,
– pastry cream,
– blueberry compote,
– blueberries,
– mascarpone whipped cream.

Materials used

– Micro-perforated silicone baking mat

– Silikomart rectangular tart ring kit

– Micro-perforated strip

– Pastry bag

Ingredients

Pastry cream
✔130g milk
✔1 yolk
✔15g sugar
✔8g cornflour
✔1 capful rum

Blueberry compote
✔75g blueberries
✔15g sugar
✔1g pectin NH

Sweet dough
✔35 g soft butter
✔65 g flour
✔22g sugar
✔1 pinch salt
✔1 egg yolk

✔Fresh mint leaves
✔Wild blueberries

Mascarpone whipped cream
✔50 g liquid cream
✔50 g mascarpone cheese
✔10g sugar

The recipe

For 3 tarts

Pastry cream
✔130g milk
✔1 yolk
✔15g sugar
✔8g cornflour
✔1 capful rum

Heat the milk. In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the yolks. Stir. Pour back into the saucepan. Stir until the cream thickens. Remove from the heat and add the capful of rum. Mix well. Pour into a bowl, strain and chill.

Sweet dough
✔35 g soft butter
✔65 g flour
✔22g sugar
✔1 pinch salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then chill in the fridge for at least 30 minutes. Press the dough into individual rectangular ring tart molds (optional, I’ve added micro-perforated strips). Place on a baking sheet fitted with a microperforated mat. Place in the freezer for at least 15 minutes. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Blueberry Compote
✔75g blueberries
✔15g sweetener
✔1g NH pectin

Place the blueberries in a saucepan and heat over low heat, stirring regularly, for about 5 minutes. Increase 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 leave to cool to room temperature.

Assembly

Remove the crème pâtissière from the fridge. Loosen a little and spread inside the tartlets. Spread the blueberry compote over the top.

Mascarpone whipped cream
✔50 g liquid cream
✔50 g mascarpone cheese
✔10g sugar

Whip crème fraîche liquide 30% MG minimum with mascarpone and powdered sugar using an electric mixer. Poach the whipped cream onto the tartlet.