English - Les délices 31

Chestnut entremet

Chestnut Entremet composed of
– a chestnut mousse,
– vanilla cake,
– chestnut cream,
– brown velvet spray.

Material used

– Silikomart mini Raggio X6 mould

– Brown velvet spray

– Tile mould

Ingredients

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

+ Chestnut cream

Vanilla cookie
✔Vanilla powder
✔Rhum
✔35g flour
✔20g sugar
✔1 egg
✔20g butter

+ Brown velvet spray

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

The recipe

For 3 entremets

Vanilla cake
✔Vanilla powder
✔Rhum
✔35g flour
✔20g sugar
✔1 egg
✔20g butter

In a bowl, mix the yolk with the sugar. Add flour, vanilla, a little rum 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 dough onto a baking sheet lined with baking paper. Bake for ten minutes at 180°C. The cookie should come out golden-brown. Remove the cookie from the oven and allow to cool completely before cutting with a cookie cutter to fit your mold. Set aside until ready to assemble.

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

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat 40g liquid cream with the chestnut cream. Off the heat, add the wrung-out, softened gelatine. Mix well. Set aside. Using an electric mixer, whip the remaining 110g of cold cream. Gently fold in the cooled mixture.

Assembly

Fill mini raggio mold halfway with chestnut mousse.

Poach chestnut cream.

Top with the remaining chestnut mousse and finish with the vanilla cookie soaked in syrup (water, sugar and a little rum). 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 tuile.

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

Mix all ingredients. Line tile mold. Smooth with an angled spatula to remove excess. Bake in a hot oven at 170°C for 6-8 minutes (depending on your oven). As soon as removed from the oven, unmold. Be careful, they harden very quickly and become brittle. Handle with care.

Place the tiles just before serving.

Pear and speculoos entremet

Pear and Speculoos Entremet

– a pear compote,
– a speculoos mousse,
– a speculoos crunch,
– white velvet spray.

Material used

– Essential X6 silikomart mould

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

Ingredients

Pear compote
✔125g diced ripe pears
✔20g sugar
✔2g NH pectin

Speculoos mousse
✔35g speculoos paste
✔85g whipping cream
✔40g liquid cream
✔2g gelatin

Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles

White velvet spray

The recipe

For 4 desserts

Pear compote
✔125g diced ripe pears
✔20g sugar
✔2g NH pectin

In a saucepan, heat the diced pears. In a small bowl, combine powdered sugar and NH pectin. As soon as it starts to boil, pour over the diced pears and, without stopping stirring, cook for 2 minutes. Set aside until ready to assemble.

Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out with a cookie cutter to fit the diameter of your mold. Place in the freezer until ready to assemble.

Speculoos mousse
✔35g speculoos paste
✔85g whipping cream
✔40g liquid cream
✔2g gelatin

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the 40g cream with the speculoos paste. Blend well to obtain a homogeneous mixture. Remove from heat and add the wrung-out gelatin. Set aside.

Pour the 85g chilled cream into a bowl and whip with an electric mixer. Incorporate the previous mixture once it has cooled slightly (to around 30-35°C). Mix gently with a spatula.

Proceed with assembly.

Fill the Essentials 80 mould halfway with speculoos mousse, working up the sides. Add the pear compote. Finish with a little speculoos mousse and not the crunchy cookie.

Place in the freezer overnight or for at least 6 hours. The next day, unmold your entremets and immediately apply the white velvet spray.

I decorated my entremet with a pear made from white chocolate colored yellow.

Filo hazelnut millefeuille

Filo hazelnut millefeuille

– filo pastry,
– hazelnut custard,
– coloured white fondant.

Materials used

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Pastry bags

– Plain tip

Ingredients

Filo pastry
1 packet filo pastry
Melted butter
Icing sugar

Hazelnut praline
150g hazelnuts
75g caster sugar

Hazelnut pastry cream
220g hazelnut praline
400g milk
4 yolks
60g sugar
20g cornflour
2g gelatine
30g butter

Assembly
150g white fondant
A few pistoles of milk chocolate

The recipe

For 5-6 millefeuilles

Hazelnut praline
150g hazelnuts
75g 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, 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 pastry cream
220g hazelnut praline
400g milk
4 yolks
60g sugar
20g cornflour
2g gelatine
30g butter

Heat the milk. Place the gelatine in a large bowl of cold water.

Mix the yolks, sugar and cornflour in a bowl. Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Add the hazelnut praline and the well-squeezed gelatine, previously softened in a bowl of cold water. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.

Filo pastry
1 packet filo pastry
Melted butter
Icing sugar

Roll out the first sheet of filo pastry on a sheet of baking paper. Brush with melted butter. Sprinkle with icing sugar. Place another sheet on top and repeat the operation. Butter and dust with icing sugar. Repeat with all the other sheets (10-12 sheets).

Then cut out strips about 4cm wide.

Then cut the strips in half. There should be 3 sheets per millefeuille.

Sprinkle with a little icing sugar again. Place a second sheet of baking paper and another baking tray on top. Place in the oven at around 200°C until nicely coloured. Allow to bake for at least 25 to 30 minutes.

Collect the crème pâtissière. Loosen it slightly with a spatula. Line a piping bag fitted with a plain tip. Poach it onto two biscuits. Place the two biscuits on top of each other. Set aside.

Assembly
150g white fondant
A few pistoles of milk chocolate

Heat the white fondant in a bain marie without exceeding 40°C.

Quickly scoop a little of the white fondant into a piping bag. Set aside. Add a few milk chocolate pistoles to the pan to colour the white fondant.

Spread the chocolate fondant over the 3rd biscuit using an angled spatula. Quickly make lines with the white fondant. Using a wooden skewer, stretch the white lines. Place this third biscuit on top of the other 2.

Two-tone chocolatine

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Tempering
✔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 PDO Poitou Charentes butter

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Cocoa tempera
✔90 g pre-made pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

The syrup
✔30g water
✔30g sugar

The recipe

For 5 bicoloured chocolatines or pains au chocolat

Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the cocoa tempera.

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

Cocoa tempera
✔90 g pre-made pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add the 90g of dough taken previously. Knead for 4-5 minutes. Shape into a square, wrap and chill overnight.

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

On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.

Roll out the pastry into a long rectangle and turn twice. Place in a cool place, covered with cling film.

Carry out a single turn and place in a cool place, filmed, for at least 30 minutes.

Shaping the loaves

The next day, roll out the black dough to the same size as the white. Brush the white pastry with water and place the black pastry on top. Cover with plastic wrap and chill in the fridge for at least 45 minutes.

Roll out the pastry into a rectangle approximately 20cm wide by 40cm long. Cut into 8 x 20 cm strips.

Place 2 or 3 chocolate sticks per rectangle of dough, then roll out the pains au chocolat without pressing the dough too tightly.

Place on a baking tray lined with silpain.

Leave to rise for 2 hours at room temperature.

Bake at 170°C for 20 to 25 minutes. Remove to a wire rack immediately after baking.

The syrup
✔30g water
✔30g sugar

Bring the sugar and water to the boil in a saucepan. Apply hot to the pains au chocolat or chocolatines as soon as they come out of the oven using a brush.

Chestnut pear mushroom

Chestnut pear mushroom

– of chestnut mousse,
– a pear compote,
– a hazelnut crisp,
– a hazelnut biscuit
– a white chocolate shell,
– brown velvet spray.

Material used

– Silikomart baba mould 11 cavities
– Silikomart half sphere mould X8
– Silikomart half sphere mould 15 cavities
– Ancel 210 Bloom gelatine (gold quality)
– Brush

Ingredients

Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔35 g sugar
✔10g butter
✔7 g flour
✔1 egg white

Hazelnut crisp
✔20g white chocolate
✔30g hazelnut praline
✔29g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pear compote
✔190g of ripe pears
✔2g pectin
✔10g sugar

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

Shell
✔White chocolate
✔Cocoa powder

Green mousse
✔1 whole egg
✔50 g sugar
✔50 g flour
✔1/2 sachet yeast
✔Green colouring

The recipe

For 4 mushrooms

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Place the hazelnuts on a baking tray and cook in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔35 g sugar
✔10g butter
✔7 g flour
✔1 egg white

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. 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.

Hazelnut crisp
✔20g white chocolate
✔30g hazelnut praline
✔29g 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 using the same biscuit cutter as for the biscuit. Place in the freezer until ready to assemble.

Pear compote
✔190g of ripe pears
✔2g pectin
✔10g sugar

In a saucepan, heat the ripe pear cubes for a few minutes. In a small bowl, combine the caster sugar and the NH pectin. Increase the heat and as soon as it starts to boil, pour over the diced pears. Cook for 2 minutes, stirring constantly. Leave to cool slightly, then pour into the half-spherical cavities of the silikomart mould (15 cavities). Place in the freezer for at least 3/4 hours.

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

In a large bowl of cold water, add the gelatine leaves. Heat, in a saucepan, 30g of liquid cream. with the chestnut cream Add the softened and wrung-out gelatine off the heat.

Whip the remaining 120g of cold cream with an electric mixer. Gently fold into the previous mixture when the temperature is below 30°C.

Assembly

Fill the feet of the mushrooms in the 11-cavity silikomart baba mould with chestnut mousse. Add the hazelnut crisp and finish with the hazelnut biscuit. Place in the freezer.

Fill the silikomart half sphere x8 cavity mould halfway with chestnut mousse, add the pear insert and fill with the remaining chestnut mousse.

Place in the freezer overnight.

The next day, quickly unmould the desserts. Keep in the freezer.

Shells
✔200g white chocolate
✔10g neutral oil
✔Cocoa powder
✔Brown velvet spray

Heat the white chocolate with a small amount of neutral oil in a small glass (enough to hold the stem of the mushroom). Using a pick, dip the mushroom stems completely into the chocolate. Scrape the stem over the rim of the glass to remove any excess chocolate and place on a baking tray covered with baking paper. Repeat the operation with the mushroom heads, but this time only dip the base, just 2-3 mm, to create a shell and consolidate the underside of your mushroom head.

Quickly place everything back in the freezer for a few minutes.

Remove only the stems and use a brush or fork to mark the base of the mushroom in an irregular pattern, then use a brush to apply cocoa powder to the stem.

Apply brown velvet spray to the mushroom heads.

Heat the tip of a knife and melt the upper part of the mushroom stem a little before placing the mushroom head on top so that the two parts fuse together.

Keep in a cool place.

Green mousse
✔1 whole egg
✔50 g sugar
✔50 g flour
✔1/2 sachet yeast
✔Green dye
✔Scent: vanilla, rum

In a bowl, beat the whole egg and sugar with an electric mixer until frothy. Add the green colouring and whisk again. Stir in the flour and baking powder and mix gently with a pastry blender. Pour the mixture into a silicone container, cover with cling film and microwave for 3 minutes at around 600 watts.

Leave to cool, then cut out pieces of mousse and place around the mushroom stems.

Place the desserts in the fridge until defrosted and ready to eat.

Banana and cocoa soufflé

Banana and cocoa soufflé

Equipment used

– soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Soufflés
225g ripe bananas
4 yolks
160g egg whites
50g caster sugar
15g rum
+
caster sugar
Butter
Cocoa powder

The recipe

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

Soufflés
225g ripe bananas
4 yolks
160g egg whites
50g caster sugar
15g rum

In a bowl, add the bananas, powdered sugar and a few drops of lemon juice to prevent darkening. Mix well. Then add the egg yolks. You can add a little alcohol. I used rum. Mix well and chill.

Use straight-edged soufflé moulds.

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 chilled my molds and brushed on a second layer of butter. Then pour in a little powdered sugar, tilting the mold to distribute it evenly. Repeat with cocoa powder. Place the molds 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. 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 13 to 14 minutes for baking. Time may vary according to oven and size of molds. Be careful not to open the oven during baking.

Sprinkle with powdered sugar and cocoa powder. Serve immediately!

Apple entremet

Apple Entremet with

– caramel cream,
– diced apple,
– apple mousse,
– hazelnut praline crunch,
– yellow and red velvet spray.

Materials used

– Pavoni apple mould

– Silikomart half sphere mould 15 cavities

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Caramel cream
3 g glucose syrup
6 g water
20 g caster sugar
40 g full-fat liquid cream (min. 31% fat)
1 egg yolk
0.5g gelatin
50g apple cores

Hazelnut praline crisp
30g white chocolate
35g hazelnut praline
30g crêpes dentelles

Apple mousse
✔90g apples
✔10g water
✔10g sugar
✔2g gelatine
✔80g liquid cream

Yellow velvet spray
Red velvet spray

Chocolate tail
✔20g Milk chocolate
✔Cocoa powder

For 4 desserts

Caramel cream
✔3 g glucose syrup
✔6 g water
✔20 g caster sugar
✔40 g full-fat liquid cream (min. 31% fat)
✔1 egg yolk
✔0.5g gelatin
✔50g apple cores

Pour water, glucose and sugar into a saucepan. At the same time, heat the cream. As soon as the caramel has a nice brown color, add the hot liquid cream. Bring to the boil to melt the caramel completely.

Whisk the yolk in a bowl, pour the caramel over it and return to the pan, stirring constantly but not exceeding 82°C.

Remove from heat and add the gelatine. Mix well. Add the diced apples. Pour into silikomart insert mould.

Hazelnut praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔30g crêpes dentelles

Mix praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller in diameter than the mold. Set aside in the freezer until ready to assemble.

Apple mousse
✔90g apples
✔10g water
✔10g sugar
✔2g gelatine
✔80g liquid cream

Place the gelatine sheet in a large bowl of cold water. In a saucepan, cook the apple pieces with a little water and powdered sugar. If necessary, add a little water during cooking to prevent the apples from sticking to the pan. When the apples are cooked. Remove from heat, add the gelatine and blend. Set aside.

In a bowl, whip the cold cream with an electric mixer. Add the cooled compote and stir gently with a spatula. Assemble.

Assembly

Fill the Pavoni mould with apple mousse halfway up the sides. Add the caramel cream insert. Top with a little apple mousse and finish with the hazelnut praline crunch. Place in the freezer for at least 6 hours or overnight.

The next day, unmold the entremets and place them face down to quickly apply the yellow and red velvet sprays. Gently turn over with a spatula.

Chocolate tail
✔20g Milk Chocolate
✔Cocoa powder

Melt a little milk chocolate. Fill a piping bag with it. Poach the seeds on the entremets.

On a piece of baking paper, sprinkle a little cocoa powder. Poach the remaining chocolate on top to form the apple tails, and sprinkle with a little cocoa powder again. Leave to set in the fridge. Insert the tails into the entremet when it has thawed a little. Keep in a cool place until ready to eat.

Pear and chestnut cake

Chestnut pear cake

– a vanilla cookie,
– a chestnut crisp,
– a pear mousse,
– brown mousse,
– brown mirror icing.

Full english recipe in my shop

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Vanilla cake
35g flour
35g sugar
20g melted butter
100g egg whites
1 egg
Vanilla

Chestnut crisp
Chestnut cream
White chocolate
Crêpes dentelles

Pear mousse
Liquid cream
Mixed pears
Gelatine

Chestnut mousse
Liquid cream
Chestnut cream
Vanilla
Gelatin

Mirror glaze
Liquid cream
Powdered sugar
Water
glucose
Gelatin
Chestnut cream

The recipe ebook is on sale in my store.

This recipe is also available in my ebook – Autumnal flavours cakes 2024.

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Hazelnut and pear entremet

Hazelnut and pear entremet
– a hazelnut mousse,
– a pear compote,
– a hazelnut praline crunch,
– brown velvet spray,
– hazelnut praline,
– a hazelnut caramel plate.

Material used

– Decoflex half hollow egg silicone mould

– Brown velvet spray

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut mousse
✔55g praline
✔30g liquid cream
✔2g gelatine
✔120g single cream

Pear compote
✔145g pear pieces
✔20g caster sugar
✔2g NH pectin

Hazelnut praline crisp
✔45g white chocolate
✔40g crêpes dentelles
✔55g hazelnut praline

Final assembly
✔Brown velvet spray
✔Caramel
✔Hazelnut

The recipe

For 4 desserts

Hazelnut praline
✔150g hazelnuts
✔75g 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, 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 sealed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Pear compote
✔145g pear pieces
✔20g caster sugar
✔2g NH pectin

In a small bowl, combine the sugar and NH pectin. Heat the finely diced pears in a saucepan over a low heat for a few minutes. Stir occasionally. Then increase the heat to a gentle boil. Add the sugar and pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Leave to cool.

Hazelnut praline crisp
✔45g white chocolate
✔40g crêpes dentelles
✔55g hazelnut praline

Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut to the shape of your mould. Keep in the freezer until ready to assemble.

Hazelnut mousse
✔55g praline
✔30g liquid cream
✔2g gelatine
✔120g single cream

Hydrate the gelatine in very cold water. In a saucepan, heat the 30g of liquid cream with 55g of hazelnut praline to around 60/65°C. Remove from the heat, add the drained gelatine, stir and set aside.

Whip the 120g of cold cream with a mixer and add to the previous mixture, which should be lukewarm and below 35°C.

Assembly

Fill the tin halfway. Add the pear compote. Add a little hazelnut mousse on top and finish with the praline crumble. Place in the freezer for at least 4 hours or overnight.

Unmould the cakes and immediately apply the brown velvet spray.

Garnish the hollow of the entremet with a little hazelnut praline. To decorate, I made a caramel in which I added a few hazelnuts.

Orange tart

Orange tartlet made with

– sweet pastry,
– creamy orange filling
– orange mousse
– velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Kitchen thermometer

– Silikomart bloom mould

Ingredients

Sweet pastry
✔45g soft butter
✔85 g flour
✔30 g caster sugar
✔1 pinch of salt
✔1 egg yolk

Orange cream
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter

Orange mousse
✔2.5g gelatine
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
✔100g single cream

Coral velvet spray

The recipe

For 4 tarts

Sweet pastry
✔45g soft butter
✔85 g flour
✔30 g caster sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together, film and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro-perforated baking mat at 170°C for around 15 minutes. Leave to cool.

Orange cream
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter

Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and chill.

Top the tartlets with the orange cream.

Orange mousse
✔2.5g gelatine
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
✔100g single cream

Pour the cold cream into a bowl and whip with an electric mixer. Add the previous mixture when it is below 30°C. Mix gently with a spatula. Fill the silicone mould 3/4 full. Place in the freezer overnight or for at least 4 hours.

Remove the frozen mousses from the moulds and apply the velvet spray immediately. Place each mousse on a tartlet.

I added a little cocoa powder on top in the middle.

Place in a cool place while defrosting.