English - Les délices 31

Chestnut entremet

Chestnut Entremet made with

– chestnut mousse,
– chestnut cream,
– chestnut pieces,
– a hazelnut crunch,
– a brown velvet spray.

Material used

– Brown silikomart mould
– Ancel 210 bloom gelatine

Ingredients

Hazelnut crisp
✔60g hazelnut praline
✔40g White chocolate
✔30g crêpes dentelles

Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine

Montage
✔crème de marron
✔glazed chestnut trim

✔Spray brown velvet

The recipe

Pour 3 entremets

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts onto 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, 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 hazelnut oil will rise to the surface.

Hazelnut crisp
✔60g hazelnut praline
✔40g White chocolate
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using the cutter supplied with the mould. Place in the freezer until ready to assemble.

Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water for at least 15 minutes. Heat 30g of cream in a small saucepan. Remove from the heat and add the softened gelatine. Mix and set aside.

Whip the remaining cold cream with an electric mixer. Add the chestnut cream and the cooled cream and fold in gently.

Quickly assemble your entremets.

Assembly

Fill the silikomart mould halfway with chestnut mousse, using a spoon to push it up the sides.

Using a piping bag, pipe the chestnut cream evenly over the top.

Add a few pieces of marron glacé.

Top with chestnut mousse.

Add the hazelnut crumble. Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the brown velvet spray, trying to avoid the smooth, non-ribbed side. Place in the fridge to defrost until ready to eat.

Mascarpone coffee cylinder

Mascarpone coffee cylinder with

– spoon biscuits,
– mascarpone cream,
– hazelnut praline,
– brown velvet spray.

Material used

– 6-cavity Silikomart cylinder mould

– Silikomart coffee silicone mat

– Ancel 210 Bloom gelatine (gold quality)

– Brush

– Brown velvet spray

Ingredients

For the spoon biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

Mascarpone cream
✔170g mascarpone cheese
✔2 yolks
✔2 egg whites
✔55g caster sugar
✔20g milk
✔3g gelatine

Assembly
✔A double espresso

Brown velvet spray

Hazelnut praline

The recipe

For 5 desserts

For the sponge biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour and cornflour. Mix again. Preheat your oven to 210+C. Poach your biscuits on a baking tray lined with baking paper, sprinkle with icing sugar and place in the oven at 180°C for 8 to 10 minutes. Leave the biscuits to cool, then cut out using a cookie cutter.

Mascarpone cream
✔170g mascarpone cheese
✔2 yolks
✔2 egg whites
✔55g caster sugar
✔20g milk
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water for at least ten minutes.
In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix well. Separate the egg whites from the yolks.

Whisk the yolks with the mascarpone and half the sugar (27.5g). Add the milk and gelatine. Mix well and set aside.

Whisk the egg whites with the remaining 27.5g sugar. Gently fold the egg whites into the mascarpone cream.

Assembly
✔A double espresso

Soak the top of your biscuits, using a brush, with coffee.

Place a silicone coffee mat at the bottom of each Silikomart mould. Start by pouring a little cream into each cavity of the 6-cylinder Silikomart mould, working your way up the sides. Place the first coffee-soaked biscuit, top with cream and then the second coffee-soaked biscuit.

Place in the freezer overnight. The next day, unmould your desserts and immediately apply the brown velvet spray.

I added some hazelnut praline on top. Chill until ready to eat.

Half pear entremet

Half pear entremet made with

– diced pears,
– a pear mousse
– a speculoos crisp,
– yellow velvet spray.

Materials used

– Pavoni half pear mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

Ingredients

Pear compote
✔110g diced ripe pears
✔10g sugar
✔2g NH pectin
✔Vanilla powder

Pear mousse
✔150g mixed pears
✔150g whipping cream
✔3g gelatine

Speculoos crisp
✔40g white chocolate
✔60g speculoos pastry
✔30g crêpes dentelles

Yellow velvet spray

Milk chocolate

The recipe

For 8 desserts

Pear compote
✔110g diced ripe pears
✔10g sugar
✔2g NH pectin
✔Vanilla powder

In a saucepan, heat the diced ripe pears for a few minutes over a low heat. If your pears are not ripe enough add 2 or 3 tablespoons of water. Mix the caster sugar and NH pectin in a small bowl. Increase the heat and as soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.

Speculoos crisp
✔40g white chocolate
✔60g speculoos pastry
✔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 into half-pear shapes to fit your mould. Place in the freezer until ready to assemble.

Pear mousse
✔150g mixed pears
✔150g whipping cream
✔3g gelatine

Soften the leaf gelatine in a bowl of cold water. Heat the pear purée (mixed ripe pears or mixed pears in syrup) in a saucepan for a few minutes over a low heat so that as much water as possible evaporates. Remove from the heat and add the gelatine, well wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer (adding a little sugar if your pears are not ripe enough). Add the cooled pear purée. Mix gently. Assemble quickly.

Assembly

Fill your Pavoni half-pear mould halfway with pear mousse, pushing it up all the way to the edges. Place some pear compote in the middle. Top with a little pear mousse and finish with the speculoos crisp.

Place in the freezer overnight or for at least 6 hours. The next day, unmould your desserts, place them on a baking sheet with the pear slice side down and immediately apply the yellow velvet spray. Gently turn your entremets over with a spatula.

I decorated my dessert with milk chocolate pips and little tails.

Chill until ready to eat.

Butterfly

Butterfly made with

– homemade puff pastry,
– powdered sugar or brown sugar.

Ingredients

Puff pastry
375g flour
37g sugar
7.5g salt
95g butter
35g egg
165g milk
180g tourage butter

Sugar

Equipment used

– Tefal baking tray

– Baking paper

– Rolling pin

The recipe

For 20 to 30 butterflies, depending on size

Puff pastry (the day before)
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter

Pour the flour, sugar, salt, milk, egg and chopped butter into the food processor bowl and mix all the ingredients together.

Shape the tempera into a rectangle about 30cm long by 15cm wide, and leave to rest in a cool place for at least 1 hour. Meanwhile, place your tourage butter (if not conventional butter) in parchment paper, folding the sheet into a square about 15cm square. Flatten with a rolling pin to achieve an even thickness. Place in a cool place.

If necessary, roll out the dough on a floured work surface. It should be double the length of the butter, so that it can be completely enclosed.

Fold both ends of the dough over the butter. Using a knife or cutter, score the dough on both sides. Turn the dough a quarter turn. Roll out the dough lengthwise. If necessary, trim the ends to create a nice rectangle.

Make a double turn. Using a cutter or knife, score both sides.

Shrink-wrap your dough and chill overnight.

The next day, on a lightly floured work surface, roll out the dough lengthwise into a large rectangle (trimming the ends if necessary to obtain a well-defined rectangle) and make a single turn.

Score the dough on both sides. Shrink-wrap your dough and chill for at least 1 hour.

Make a 2nd simple turn in the same way. Shrink-wrap your dough and chill.

You can then use it to mount your butterflies.

Roll out the pastry and cut out strips about 2 to 2.5 cm wide.

I used my cake scraps, hence the uneven sizes of my stripes and butterflies.

Sprinkle a little sugar over the pastry strips. Fold the strips over at both ends. Leave a little space between the two loops. Place on a baking tray lined with baking paper.

Place in the freezer for a few minutes so that the dough firms up and can be cut more easily.

Cut off both ends of each butterfly with a knife or cutter without cutting into the middle part. In a small plate, pour some caster sugar or brown sugar over each butterfly (on both sides) so that they are covered with a little sugar.

Turn each butterfly over and twist the 4 loops.

Bake in a hot oven at 180°C for 20 to 25 minutes until golden brown. Carefully remove to a wire rack to cool and harden.

Chocolate hazelnut frangipane galette

Chocolate hazelnut frangipane galette made with

– homemade puff pastry,
– hazelnut cream,
– chocolate pastry cream,
– syrup for topping.

Equipment used

– Baking tray

– Parchment paper

– 1 bean

– Rolling pin

– Silicone mat

– Cutter

Ingredients

Puff pastry
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter

Pastry cream
✔100ml milk
✔1 egg yolk
✔15g sugar
✔10g cornstarch
✔30g milk chocolate

Hazelnut cream
✔90g hazelnut powder
✔65g powdered sugar
✔65g softened butter
✔1 egg
✔10g rum

Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream

The recipe

Serves 4 to 6

Puff pastry (the day before)
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter

Pour the flour, sugar, salt, milk, egg and chopped butter into the food processor bowl and mix all the ingredients.

If necessary, roll out the dough on a floured work surface. It should be double the length of the butter, so that it can be completely enclosed.

Make a double turn. Using a cutter or knife, score both sides.

Shrink-wrap your dough and chill overnight.

The next day, on a lightly floured work surface, roll out the dough lengthwise into a large rectangle (trimming the ends if necessary to obtain a well-defined rectangle) and make a single turn.

Score the dough on both sides. Shrink-wrap your dough and chill for at least 1 hour.

Make a 2nd simple turn in the same way. Shrink-wrap your dough and chill.

You can then use it to assemble your galette.

Pastry cream (the day before)
100ml milk
1 egg yolk
15g sugar
10g cornflour
30g milk chocolate

Heat the milk in a saucepan. In a bowl, mix the yolk, sugar and cornflour. Pour the hot milk over the yolk, then return the mixture to the saucepan until thickened.

Add the milk chocolate, mix well, wrap and chill.

Hazelnut cream (the day before)
✔90g hazelnut powder
✔65g powdered sugar
✔65g softened butter
✔1 egg
✔10g rum

Roast the hazelnuts on a baking tray at 150°C for 15 minutes. Scrub the hazelnuts to remove as much skin as possible, then blend. Mix the butter, powdered sugar, hazelnut powder, egg and rum.

Frangipane cream (the day before)

Mix the hazelnut cream (2/3) with the chocolate custard (1/3).

Poke the cream into a 14cm-diameter entremet circle, lined on one side with parchment paper. Add a bean and place in the freezer overnight.

Assembly

Cut your puff pastry in half, then roll it out into two large squares to hold your galette.

Place on the baking sheet, wrap and chill for at least 30 minutes to keep the dough fresh. (Use a cutter or scalpel to cut the dough and avoid crushing the leaves). The dough must be well chilled before assembly.

Place the frozen chocolate hazelnut frangipane cream in the middle. Brush water all around the frangipane cream.

Place the second square of puff pastry on top. Press all around to divide the dough, but without crushing it too much.

Cut the dough with a cutter, using a circle or a saucepan lid.

Place your galette on a baking tray on the silicone mat. I used Silikomart’s Vienna mat.

You can use other silicone mat models:

– Silikomart Wood mat
– the quilted mat
– or others

Place 4.5 cm-high wedges or small circles on your baking sheet, and place a wire rack over them to prevent your galette from puffing up too much.

Preheat the oven to 200°C, then lower the temperature to 180°C when placing the galette in the oven. Bake for 60 min. Remove the top rack, turn the cake over, brush with a yellow-cream mixture and bake for a further 15-20 min. Brush your galette as soon as it comes out of the oven with a mixture of water and sugar (brought to the boil in a small saucepan) to give it extra shine.

King’s Brioche

King’s Brioche

Equipment used

– Baking tray

– Baking paper

– 1 brush

– 1 bean

Ingredients

✔300 grams flour
✔15 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔20g rum
✔20g orange blossom
✔Orange and lemon peel
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

The recipe

For a brioche for 6 people

Cut the butter into pieces in a small bowl and leave to soften at room temperature.

In the bowl of a food processor, crumble the fresh yeast. Add the flour, caster sugar, salt, milk, orange blossom, rum, zest of one orange and one lemon, and two eggs. Mix until all ingredients are well incorporated (at least 8 minutes).

Gradually add the soft butter, previously cut into pieces. Wait until it is completely incorporated before adding new pieces.

Continue kneading for 15 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 2 to 3 hours. Deaerate the dough and pour into a bowl. Cover with plastic wrap and chill overnight. The dough may still be sticky, but it will firm up in the fridge with the butter, so don’t add flour.

The next day, degas the dough on a lightly floured work surface and shape into a crown.

Place on a baking sheet lined with baking paper. Cover with a kitchen towel and leave to rise at room temperature for at least 3 hours.

After 3 hours, the dough has puffed up and doubled in volume.

Gently brush the pastry with a mixture of egg yolk and a little liquid cream.

Then sprinkle with sugar pearls.

Bake in a cold oven at 160°C for 35 minutes, then turn off the oven and leave the brioche in the turned-off oven for a further 5 minutes.

Sprinkle with powdered sugar or codineige (codineige is a white powdered sugar that resembles powdered sugar but does not melt).

Don’t forget to insert a bean underneath before tasting.

Chestnut Pavlova

Chestnut Pavlova made with

– a meringue,
– whipped cream,
– chestnut cream,
– chestnut paste.

Equipment used

– Baking tray

– Baking paper

– Plain tip

– Pastry bag

Ingredients

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

Chantilly cream
150g cold liquid cream
30g powdered sugar

Chestnuts
250 g chestnut paste
100 g chestnut cream
50 g butter
15 g dark rum

The recipe

For 5 Pavlovas

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

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

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

Chantilly cream
150g cold liquid cream, 30% minimum fat content
30g powdered sugar
50g mascarpone

Whip the cold cream with the mascarpone using an electric mixer. Use liquid cream with a minimum fat content of 30% (I often use Crème Fleurette Extra de Président). Gradually add the powdered sugar. Fill a piping bag fitted with a plain tip with this chantilly.

Assembly

Poach the whipped cream over the meringues.

Chestnuts
250 g chestnut paste
100 g chestnut cream
50 g butter
15 g dark rum

Mix the chestnut paste, chestnut cream, butter and rum. Place this mixture in a piping bag fitted with a petal tip and poach over the whipped cream.

Chill until ready to eat.

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

I decorated it with a little edible gold leaf.

Classic frangipane galette

Classic frangipane galette made with

– homemade puff pastry,
– almond cream
– pastry cream,
– syrup for the topping.

Equipment used

– Baking tray

– Greaseproof paper

– 1 bean

– Rolling pin

Ingredients

Puff pastry
✔300g flour
✔5g salt
✔150g warm water
✔100g melted butter
✔150g tourage butter

Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder

Almond cream
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum

Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream
✔30g chopped almonds

The recipe

Serves 4 to 6

Puff pastry (the day before)
✔300g flour
✔5g salt
✔150g warm water
✔100g melted butter
✔150g tourage butter

Pour the flour, salt, water and melted butter into the food processor bowl and mix the ingredients. Make a ball and incise with a knife, forming a cross.

Cover with clingfilm and chill for at least 30 minutes. In the meantime, place your tourage butter (or conventional butter) in greaseproof paper, folding the sheet into a square about 15 to 16 cm square. Flatten with a rolling pin to achieve an even thickness.

Roll out the dough into a cross shape on a floured work surface. Place the butter in the centre.

Fold the 4 sides of the pastry into the centre. Roll out the pastry lengthways. Trim the ends if necessary to make a nice rectangle.

Rotate the pastry a quarter turn and fold the pastry in three, the right side towards the middle and then the left side. Roll out the pastry lengthways and fold in three again, first the right side and then the left. You have now completed two rounds. Shrink-wrap your pastry and chill for at least 1 hour.

Make 2 more rounds in the same way. Shrink-wrap your pastry and chill overnight. You can then use it as is or make two extra rounds to obtain a finer puff pastry.

Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder

Heat the milk in a saucepan. Mix the egg, sugar and cornflour in a bowl. Pour the hot milk over the mixture and return to the saucepan until thickened. Strain and chill.

Almond cream (the day before)
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum

Mix all the ingredients together.

Frangipane cream

✔30g chopped almonds (Optional)

Mix the almond cream (2/3) with the pastry cream (1/3). Optional: I added some finely chopped almonds for a little crunch. Line a 14cm-diameter entremet circle with parchment paper. Place in the freezer overnight.

The next day, cut your puff pastry in half and roll it out into two large squares to hold your galette.

Place back on your baking tray, wrap and chill in the fridge for at least 30 minutes to keep the pastry fresh. (Use a cutter or scalpel to cut the pastry so as not to crush the leaves).

Place the frozen frangipane cream in the middle. Brush water all around the frangipane cream, then place the second square of puff pastry on top. Press down all around to divide the pastry without crushing it too much.

Cut out the pastry with a cutter, using a circle or saucepan lid. Turn over.

Brush the top of the galette with an egg yolk/cream mixture on the top only (be careful not to apply egg yolk to the edges) then place in the fridge for at least 10 minutes to allow the yolk to dry slightly.

Brush with more egg yolk and decorate with the back of a knife. Place your galette in the fridge for 30 minutes before baking. Prick the pastry (make small holes with a wooden skewer) around your decoration so that the air escapes during baking. Place 4.5 cm high wedges or small circles on your baking tray and place a wire rack over them to prevent your galette from puffing up too much.

Place in the oven at 180°C for 20 minutes, then lower the temperature to 160°C for 40 minutes. Brush your galette as soon as it comes out of the oven with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine.

Coffee and mascarpone log

Coffee and mascarpone log with

– a praline crisp,
– a sponge cake
– a coffee cream,
– hazelnut praline
– whipped cream,
– mascarpone mousse,
– a 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)

– Silicone sponge cake mat for buche

– Kitchen thermometer

Ingredients

Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

Vanilla whipped cream
✔10g sugar
✔20g single cream
✔80g single cream
✔1,g gelatine

Coffee cream
✔70g cream
✔80g milk
✔2g gelatine
✔5g caster sugar
✔1 egg yolk
✔50g white chocolate
✔A few drops of coffee extract

Praline crisp
✔40g White chocolate
✔30g crêpes dentelles
✔60g hazelnut/almond praline

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔20g caster sugar
✔15g flour
✔15g cornflour

Mascarpone mousse
✔35g yolks
✔40g sugar
✔4g gelatine
✔135g mascarpone
✔265g single cream

Brown velvet spray

The recipe

Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar

Pour the hazelnuts and almonds 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, having first rubbed them to remove as much skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you obtain the praline. Store in a sealed container. You’ll have some praline left over for other recipes.

Coffee cream
✔70g single cream
✔80g milk
✔2g gelatine
✔5g caster sugar
✔1 egg yolk
✔50g white chocolate
✔A few drops of coffee extract

Hydrate the gelatine in a large bowl of cold water. In a bowl, mix the egg yolk and caster sugar… Heat the milk and cream in a small saucepan. Pour the hot liquid into the bowl while stirring. Return the mixture to the pan and continue cooking until it coats the spatula. Pour over the melted white chocolate and the well-squeezed gelatine. Mix well and pour into the log insert mould. Place in the freezer for at least 2 hours.

Fill a piping bag with a little praline (approx. 60-70g) and poach it onto the creamy coffee. Return the insert to the freezer.

Vanilla Chantilly
✔10g sugar
✔20g single cream
✔80g single cream
✔1,g gelatine

Place the gelatine in a bowl of cold water.

In a small saucepan, pour the 20g of liquid cream with the caster sugar and vanilla powder (better a vanilla pod). Remove from the heat and add the drained gelatine. Add the remaining 80g of single cream. Strain and chill for at least 4 hours. Whip the cream with an electric mixer. Using a plain tip, pipe the whipped cream onto the insert and onto the praline. Place in the freezer until ready to assemble.

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔20g caster sugar
✔15g flour
✔15g cornflour

Separate the egg white from the yolk. Whisk the egg white with an electric mixer, adding the sugar gradually. Then add the egg yolk. Mix gently with a spatula. Sift in the flour and cornflour. Mix again. Fill a piping bag fitted with a plain tip. Poach the sponge biscuits on a sheet of baking paper to the length of your log mould and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave to cool and set aside until ready to assemble.

Praline crisp
✔40g White Chocolate
✔30g crêpes dentelles
✔60g hazelnut/almond praline

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper, giving it the shape of a rectangle, and place in the freezer for a few minutes. Cut into a rectangle measuring approximately 17.5cm x 7.5cm. Set aside in the freezer until ready to assemble.

Mascarpone mousse
✔35g egg yolks
✔40g sugar
✔4g gelatine
✔10g milk
✔135g mascarpone
✔265g single cream

Place the gelatine leaves in a large bowl of cold water. Heat the milk in a small bowl. Add the wrung-out gelatine and stir well. Set aside. In a 1st bowl, whip the cold cream with a mixer and keep chilled. In another bowl, add the egg yolks and caster sugar. Mix with an electric mixer for a few minutes. Add the mascarpone, milk and gelatine. Continue to mix with an electric mixer. Finally, using a spatula, gently add the whipping cream. Mix well. Assemble quickly.

Assembly

Fill the silikomart 3/4 full with mascarpone mousse. Add the coffee insert, whipped cream side up. Add a little more mousse, then finish with the sponge cake previously soaked in coffee with a brush. Finish with the crunchy praline. Place in the freezer overnight.

The next day, remove the log from the mould and immediately apply the brown velvet spray. Add your two log ends, gluing them together with a little glucose syrup.

Chill for at least 6 to 7 hours.

Pear, chocolate and hazelnut entremet

Pear, chocolate and hazelnut entremet with

– a hazelnut and almond praline crisp,
– a hazelnut biscuit
– a pear insert
– creamy chocolate,
– a pear mousse,
– a milk chocolate mirror icing.

Equipment used

– Baking tray

– 18 cm silikomart mould

– Baking paper

– De Buyer 14 and 16 cm entremet circles

Ingredients

Hazelnut biscuit
✔60 g hazelnut powder
✔1 egg
✔50g caster sugar
✔20g butter
✔15g flour
✔2 egg whites

Hazelnut and almond praline
✔75g hazelnuts
✔75g almonds
✔75g caster sugar

Chocolate cream
✔70g cream
✔70g milk
✔2g gelatine
✔5g sugar
✔1 yolk
✔50g milk chocolate

Praline crisp
✔60g white chocolate
✔60g praline
✔40g crêpes dentelles

Pear insert
✔3g gelatine
✔140g mixed pears
✔5g sugar
✔1g pectin
✔120g Comice pear cores
✔a few drops of lemon juice

Pear mousse
✔300g pear
✔250g liquid cream
✔6g gelatine

Mirror icing
✔110g sugar
✔25g glucose
✔70g water
✔70g 30% MG min liquid cream
✔100g white chocolate
✔4 2g gelatine leaves

The recipe

For 1 dessert for 6 to 8 people

Hazelnut praline
✔75g hazelnuts
✔75g almonds
✔75g caster sugar

Pour the hazelnuts and almonds 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, rubbed to remove as much skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you have a 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 hazelnut oil will rise to the surface.

Pear insert
✔3g gelatine
✔140g mixed pears
✔5g sugar
✔1g pectin
✔120g Comice pear cores
✔a few drops of lemon juice

Cut a ripe Comice pear into small cubes. Sprinkle with a few drops of lemon. Mix well and set aside.

In a saucepan, heat the pear purée over a low heat for a few minutes with a few drops of lemon. In a small bowl, combine the caster sugar and NH pectin. Increase the heat slightly and as soon as it starts to boil, pour over the pear purée and cook for 1 minute, stirring constantly. Remove from the heat and add the gelatine, wrung out well. Mix well.

Add the diced Comice pears. Mix again.

Pour into a 14cm dessert ring, having first wrapped one side in cling film. Pour into a 14cm dessert ring, having first wrapped one side in cling film. Chill for at least 3 hours to allow the jelly to set, then freeze for at least 4 hours.

Chocolate cream
✔70g cream
✔70g milk
✔2g gelatine
✔5g sugar
✔1 yolk
✔50g milk chocolate

Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar. In a saucepan, bring 70g of cream and 70g of milk to the boil, 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 and stir.

Pour the cream into a bowl, filter and chill for 2 hours.

Remove the chocolate cream, mix with a spatula and fill with a piping bag fitted with a plain tip. Poach the cream on top of the pear insert. Place in the freezer until ready to assemble.

Hazelnut biscuit
✔60 g hazelnut powder
✔1 egg
✔50 g caster sugar
✔20g butter
✔15 g flour
✔2 egg whites

In a bowl, mix the whole egg with the sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper in the 16cm circle. 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.

My biscuit puffed up a little when I baked it, so to prevent it from being too thick, I cut it to reduce the height.

Praline crisp
✔60g white chocolate
✔60g praline
✔40g crêpes dentelles

Melt the white 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 the crumble using a 16cm circle, the same one used for the hazelnut biscuit. Place in the freezer until ready to assemble.

Pear mousse
✔300g pear
✔250g liquid cream
✔40g caster sugar
✔6g gelatine

Soften the gelatine leaves in a bowl of cold water. In a saucepan, heat the pear with the caster sugar over a low heat for a few minutes. Remove from the heat and add the gelatine, well wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.

Assembly

Line the 18cm Silikomart silicone mould with the pear mousse, using a spatula to smooth the edges. Add the pear/chocolate cream insert. Top with a little mousse and finish with the hazelnut biscuit and the chocolate praline crunch. Place in the freezer overnight.

Mirror icing
✔110g sugar
✔25g glucose
✔70g water
✔70g 30% MG min liquid cream
✔100g milk chocolate
✔4 2g gelatine leaves

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the sugar, water and glucose to boiling. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the milk chocolate, which has been melted in the microwave. Stir well. Add the liquid cream. Use a hand blender without a bell to blend the mixture smoothly. Remove the cake from the freezer and unmould. Cover the surface with the icing cooled to 34/35°C.

I decorated with chocolate decorations found on the annikids.com website.

Place in the fridge for at least 10-12 hours to defrost.