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Melon and mint tartlet

Melon and mint tartlet

– sweet pastry,
– almond cream
– mint cream,
– melon mousse
– melon topping.

Material used

– Silikomart perforated tart moulds
– Silikomart Klassik ring tart silicone mould
– Micro-perforated baking mat

Ingredients

Melon mousse (The day before)
2 egg yolks
25g sugar
90g melon
80g single cream
3g gelatine

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

Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs

Mint cream
✔1g gelatine
✔60g liquid cream
✔8g mint leaves
✔60g white chocolate

Melon topping
✔200g melon mix
✔10g caster sugar
✔4g NH pectin

The recipe

For 4 tarts

Melon mousse (The day before)
2 egg yolks
25g sugar
90g melon
80g single cream
3g gelatine

Place the gelatine leaves in a large bowl of cold water. Mix the egg yolks and caster sugar in a bowl. In a saucepan, heat 90g of the melon mix. Pour over the previous mixture. Mix well and return to the pan. Stirring constantly, heat the mixture like a custard until it reaches 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside.

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

Fill the silikomart tarte ring silicone mould. Place in the freezer for at least 4 hours or overnight.

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

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat the oven to 170°C.

Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs

Cream the butter with the icing sugar. Add the almond powder and eggs. Mix well. Pour into the base of the tartlets and bake for 25 minutes (time may vary according to oven). Leave to cool.

Mint cream
✔1g gelatine
✔60g liquid cream
✔8g mint leaves
✔60g white chocolate

Place the gelatine leaf in a bowl of cold water. In a saucepan, bring 80ml of cream to the boil, remove from the heat and add the mint leaves. Cover and leave to infuse for at least 15 minutes. Bring the cream back to the boil. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the melted white chocolate through a sieve to remove the mint leaves. Squeeze out all the mint leaves. Mix well. Pour over the tartlets. Place in a cool place.

Melon topping
✔200g melon mix
✔10g caster sugar
✔4g NH pectin

In a small bowl, mix the 10g sugar with the NH pectin. In a saucepan, heat the blended melon . As soon as it boils, add the sugar and pectin mixture. Cook for 1 minute, stirring constantly with a whisk. Pour into a tall container with a pouring spout, such as a measuring glass. Use a hand blender to blend the mixture thoroughly. Leave to cool slightly to 40-45°C and cover the frozen entremets.

Place the frozen desserts on the tartlets. Chill for at least 2 hours while defrosting.

I decorated it with a little edible gold leaf and a fresh mint leaf.

Lemon tartlet

Lemon tartlet made with

– sweet pastry
– lemon mousse
– lemon cream
– white chocolate decoration
– lemon zest

Materials used

– Silikomart tart ring Klassik mould

– 2X Micro-perforated silicone baking mat

– fluted tip / plain tip

– Pavoni Mandarin mould

– Pastry bag

– Fluted cookie cutter

Ingredients

Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs

Lemon mousse
✔100g Curd
✔120g single cream

Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
✔10g cocoa powder

Lemon cream
✔65g lemon
✔1 egg
✔65g sugar
✔120g eggs
✔1 sheet gelatine

Cooking

170 / 175°C
12-15 minutes

Assembly
✔Lemon zest
✔Vervain leaves
✔White chocolate
✔Yellow colouring

The recipe

For 4 tarts

Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs

In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter, cut into pieces. Set aside to cool.

Lemon mousse
✔100g Curd
✔120g single cream

Whip the cold cream with an electric mixer and gently fold into the lemon curd mixture. Fill the silikomart Tarte ring mould and place in the freezer for at least 4 hours.

Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
✔10g cocoa powder

Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, then cut out circles using a fluted pastry cutter. Place in the freezer for a few minutes. Bake between two micro-perforated baking mats for approximately 10-12 minutes at 170°C/175°C. Leave to cool.

Lemon cream
✔65g lemon
✔1 egg
✔65g sugar
✔120g butter
✔1 sheet of gelatine

Heat the egg, sugar and lemon juice in a saucepan. Cook until 85°C without stopping stirring. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and place in the fridge.

Assembly

Remove the mousses from the freezer and place them between two sweet pastry biscuits. Remove the cooled cream, loosen it slightly with a spatula and fill two piping bags, one fitted with a fluted tip and the other with a plain tip, with the cream. Poach the cream on top.

Add some lemon zest. I decorated with little verbena leaves and a white chocolate wedge.

Cherry entremet

Cherry Entremet

– a sweet pastry biscuit,
– an almond biscuit
– a cherry mousse
– a mirror icing,
– a vanilla mousse,
– cherry compote.

Materials used

– 2X Micro-perforated silicone baking mat

– Pavoni Mister mould

– Pavoni cherry mould

Ingredients

Cherry compote
✔100g cherries
✔10g caster sugar
✔2g NH pectin

Vanilla mousse
✔25g liquid cream
✔25g white chocolate
✔Vanilla powder
✔25g cold liquid cream 30% fat min.
✔1g gelatine

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔7g flour
✔2 egg whites

Cherry mousse
✔200g mixed and strained cherries
✔20g caster sugar
✔200g whipping cream
✔5g gelatine

Sweet pastry (Next day)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk

Mirror icing
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g white chocolate
✔45 ml 30% minimum fat liquid cream
✔3 2g gelatine leaves
✔Red colouring

The recipe

Cherry compote
✔100g cherries
✔10g caster sugar
✔2g NH pectin

Cut the cherries into small pieces and cook over a low heat. Then increase the heat, add the powdered sugar and pectin mixture and cook for a further 2 minutes. Set aside.

Vanilla mousse
✔25g liquid cream
✔25g white chocolate
✔Vanilla powder
✔25g 30% minimum fat cold single cream
✔1g gelatine

Place the gelatine leaf in a bowl of cold water. In a saucepan, heat the 25g of liquid cream with the vanilla powder. Remove from the heat and add the wrung-out gelatine. Pour over the melted white chocolate, stir and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Fill the Pavoni cherry mould with a little of the vanilla mousse, pushing it up all the way to the edges. Using a piping bag, fill with the cherry compote. Finish with a little vanilla mousse and place in the freezer.

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔7g flour
✔2 egg whites

In a bowl mix the powders together. Whisk the egg whites until stiff with the caster sugar. Take a small portion of the whites and stir to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Bake at 170°C for 14-15 minutes. Leave to cool, then use a biscuit cutter to cut out small squares of biscuit to the diameter of your tin.

Cherry mousse
✔200g mixed and strained cherries
✔20g caster sugar
✔200g whipping cream
✔5g gelatine

Place the gelatine in a large bowl of cold water. Blend the cherries and strain through a fine sieve to remove the skin. Pour into a saucepan with the caster sugar and heat. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside. Pour the chilled 30% minimum fat liquid cream into a bowl and whip with an electric mixer. Add the previous mixture (>30°C) and stir gently with a spatula.

Assemble: pour the cherry mousse into the Pavoni Mister mould. Finish with the almond biscuit. Place in the freezer overnight.

Sweet pastry (The next day)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk

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

Mirror icing
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g white chocolate
✔45 ml 30% minimum fat liquid cream
✔3 2g gelatine leaves
✔Red colouring

In a saucepan, heat the sugar, water and glucose until boiling. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream (30% fat) and the red colouring (I didn’t use enough in my icing; my desserts are a little pale). Use a hand blender to blend the mixture evenly.

Remove the entremets and cherries from the freezer. Cover the surface with the icing cooled to 33/34°C. Place the entremets on the sweet pastry biscuit.

I decorated with a square of white chocolate. I added the cherry on top. Place in the fridge to defrost.

Mint and chocolate cake

Chocolate mint cake made with

– a cocoa biscuit soaked in syrup,
– a mint mousse
– and a milk chocolate mirror icing.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Cocoa biscuit
✔3 eggs
✔100g sugar
✔75 ml milk
✔25ml water
✔35g liquid cream
✔100g melted butter
✔185g flour
✔1 sachet yeast
✔10g cocoa powder

Syrup
✔30g water
✔30g sugar
✔2 capfuls rum

Mint mousse
✔150g liquid cream
✔ mint leaves
✔3 egg yolks
✔45g sugar
✔150g single cream 30% fat
✔10g icing sugar
✔4g gelatine
✔green colouring

Milk chocolate mirror icing
45 g sugar
45 g glucose
25 ml water
45 g milk chocolate
30 ml single cream
2 x 2g gelatine leaves

The recipe

Cocoa biscuit
✔3 eggs
✔100g sugar
✔75 ml milk
✔25ml water
✔35g liquid cream
✔100g melted butter
✔185g flour
✔1 sachet yeast
✔10g cocoa powder

Cut out three biscuits of the same size.

Mint mousse
✔150g liquid cream
✔ mint leaves
✔3 egg yolks
✔45g sugar
✔150g single cream 30% fat
✔10g icing sugar
✔4g gelatine
✔green colouring

Syrup
✔30g water
✔30g sugar
✔2 capfuls rum

Soak the biscuit in the syrup.

Assembly

Intersperse the layers of mint mousse and cocoa biscuit.

Milk chocolate mirror icing
45 g sugar
45 g glucose
25 ml water
45 g milk chocolate
30 ml single cream
2 x 2g gelatine leaves

Pour the icing over the frozen cake and chill while it defrosts.

Very Parfait caramel / peanuts

Very Perfect 🍦 caramel / peanut composed of

– ice cream
– whipped cream
– homemade caramel
– chopped unsalted peanut

Matériel utilisé

– Poche à douille

– Douille cannelée

Ingredients

For the homemade caramel
✔ 160g caster sugar
✔ 200g heated liquid cream
✔ 50g semi-salted butter

For the ice cream
✔ 260g single cream
✔ 90g sweetened condensed milk
✔ liquid vanilla

For the whipped cream
✔ 180g single cream
✔ 100g mascarpone cheese
✔ 25g icing sugar
✔ liquid vanilla

✔Unsalted peanuts

The recipe

Serves 4

For the homemade caramel
✔160g caster sugar
✔200g heated liquid cream
✔50g semi-salted butter

Melt the sugar in a saucepan. When it has a nice amber colour 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.

For the ice cream
✔ 260g liquid cream, 30% fat content
✔ 90g sweetened condensed milk
✔ liquid vanilla

Whip the very cold liquid cream with the sweetened condensed milk and liquid vanilla. Fill a piping bag with an 8-tooth tip.

Place in the freezer for at least 3 hours.

For the whipped cream
✔180g single cream
✔100g mascarpone cheese
✔ 25g icing sugar
✔ liquid vanilla

Pour the 30% minimum fat liquid cream into a bowl with the mascarpone and vanilla. Whip with an electric mixer. Gradually add the icing sugar. Place the whipped cream in a piping bag fitted with a fluted tip.
Remove the verrines from the freezer and poach the whipped cream on top. For those with a sweet tooth, you can add a little more caramel. Sprinkle with chopped unsalted peanuts. Place in the freezer until ready to eat.

Remember to take them out at least 15 minutes before eating.

Chocolate pear

Chocolate pear with

– a praline biscuit,
– a pear insert
– a pear mousse,
– rocher icing.

Materials used

– Pavoni pear mould 5.3 X 7 cm

– Silikomart mini spheres X24 mould

– 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 milk 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 baking. 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 lukewarm 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 milk chocolate
✔30g oil
✔35g chopped almonds

Heat the milk 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.

Raspberry Saint Honoré

Raspberry Saint Honoré composed of

– puff pastry,
– raspberry diplomat cream,
– choux pastry,
– caramel,
– whipped cream,
– raspberry compote.

Materials used

– Ancel 210 Bloom gelatine (gold quality)

– 2X Tefal baking tray

– Micro perforated baking mat

– Silikomart half-sphere mould, 8 cavities

– Silikomart pomponette mould

– Saint Honoré mould

Ingredients

Diplomatic raspberry cream
✔250g milk
✔3 egg yolks
✔55g sugar
✔20g cornflour
✔20g butter
✔Vanilla powder
✔60g strained mixed raspberries
+
✔100g single cream

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

350g pure butter puff pastry

A few fresh raspberries

Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin

Caramel
✔125g caster sugar
✔50g Nougasec
✔25 g glucose syrup
✔25 g water
✔Pink colouring

Chantilly
✔250g Chantilly cream
✔20g caster sugar

The recipe

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. Bake at 180°C for around 35 minutes. You can also line the silikomart pomponette mould with 24 cavities of choux pastry and place in the freezer.

Puff pastry

Roll out the puff pastry and cut into circles. Bake on a baking tray between two sheets of baking paper. Then add a second baking tray and some weight. Bake at 180°C for 35 to 40 minutes. Remove the baking sheet from the top, sprinkle with a little icing sugar and bake for a further 5 minutes.

Diplomat cream
✔250g milk
✔3 egg yolks
✔55g sugar
✔20g cornflour
✔Vanilla powder
✔20g butter
✔60g strained mixed raspberries
+
✔100g single cream

Heat the milk with the vanilla in a saucepan.
In a bowl, mix the yolks, sugar then cornflour. Pour the hot milk over this mixture and return to the saucepan. Heat, stirring constantly until the cream thickens. Add the butter and the blended and strained raspberries off the heat. Set aside to cool. Whip the cream until stiff. Gently fold into the previous mixture. Fill a piping bag fitted with a plain tip.

Fill the choux pastry with the crème diplomate and poach the cream onto the puff pastry. Add a few raspberry halves.

Caramel
✔125 g caster sugar
✔50 g Nougasec
✔25 g glucose syrup
✔25 g water

Pour the caster sugar, glucose syrup, water and Nougasec into a saucepan. The Nougasec makes the caramel more resistant to humidity. Heat through. When the caramel is coloured, turn off the heat. Add a little pink colouring. Dip your choux into the caramel (be careful not to burn your fingers) and place them upside down in the 8-cavity silikomart half-sphere mould while the caramel cools and hardens. Using this mould will give you a nicely rounded caramel.

Place your cabbages all around, keeping one cabbage in the middle.

Chantilly cream
✔200g single cream 30ù MG min
✔100g mascarpone cheese
✔25g caster sugar

Whip the very cold liquid cream with the mascarpone using an electric mixer. Fill a piping bag fitted with a Saint Honoré tip. Poach the whipped cream between the puffs. Place the last puff in the middle.

Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin

In a small saucepan, brown the raspberries. Then add the sugar and pectin mixture to the boil. Continue cooking for 1 minute. Blend the mixture. Fill a piping bag with the compote. When it has cooled a little, fill fresh raspberries with it and place them on top of the whipped cream.

Place your Saint Honoré in the fridge until ready to eat.

Hazelnut choux

Hazelnut choux made of

– choux pastry,
– hazelnut cracker,
– hazelnut pastry cream,
– hazelnut ganache.

Material used

– Silikomart micro-perforated baking mat

– Ancel 210 bloom gelatine

– Pastry bag

– Fluted piping tip

Ingredients

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

Hazelnut ganache
✔50g liquid cream
✔50g white chocolate
✔20g hazelnut praline
✔100g liquid cream 30% MG

Hazelnut pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 leaf gelatine (2g)

Hazelnut cracker
✔40g butter, ointment
✔40g hazelnut powder
✔40g brown sugar

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

The recipe

For 8 to 9 small choux

Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking 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 pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 sheet of gelatine (2g)
Heat the milk. In a bowl mix the yolks, sugar, cream powder.Pour the hot milk over it.Stir.Pour back into the pan.Stir until thickened.Out of the heat add the wrung out gelatine and the praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.

Hazelnut ganache
✔50g liquid cream
✔50g white chocolate
✔20g hazelnut praline
✔100g liquid cream 30% MG
In a saucepan, heat the 50g of liquid cream. Pour over the melted white chocolate in batches. Mix well. Add the hazelnut praline. Pour in the 100g of cold liquid cream. Mix, filter and place in the fridge for at least 4 hours.

Hazelnut cracker
✔40g of butter
✔40g hazelnut powder
✔40g brown sugar
Mix all the ingredients together, spread between two sheets of baking paper, place in the freezer for a few minutes and then cut out circles the diameter of your choux.

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

In a saucepan heat the water, milk, butter, salt and sugar. Off the heat add the flour all at once. Mix well to dry out the dough for 2 to 3 mins.
Add the beaten eggs gradually, mixing well between each egg. Poach on a baking tray. Add the cracker disc. Bake at 180°C for about 35 min. Let cool on a rack.

Assembly
✔ Milk chocolate discs
✔Caramelised hazelnuts

Take the pastry cream and loosen it a little then fill a piping bag. Make a hole under each choux and top with cream. Place a disc of milk chocolate on each choux. Beat the hazelnut ganache with an electric mixer and poach it on the chocolate disc. Decorate with hazelnuts. Place in a cool place.

Strawberry cake

Fraisier made with

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

Material used

– 20×11 cm rectangular pastry frame

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Rhodoïd film 4.5cm high

Ingredients

The sponge cake
3 eggs
80 g sugar
40 g flour
40 g cornflour

The mousseline cream
✔360 g milk
✔70 g sugar
✔3 egg yolks
✔15 g flour
✔120 g butter
✔15 g cornflour
✔liquid vanilla or better vanilla pod
✔1 leaf gelatine (2g)
✔120 g butter

Syrup
✔30g caster sugar
✔30g water
✔2 capfuls rum

Homemade almond paste
✔200g almond powder
✔200g icing sugar
✔45g egg white

Assembly

✔Strawberries

The recipe

Serves 4 to 6

The sponge cake
✔3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

Whisk the eggs and sugar in a bowl, place in a bain-marie and whisk until the mixture reaches 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Sift in the flour and cornflour and stir gently. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 10 to 12 minutes. When cool, turn out onto a sheet of baking paper, remove the baking paper carefully and cut out two rectangles slightly smaller than the size of your pastry frame.

The mousseline cream
✔360 g milk
✔70 g sugar
✔3 egg yolks
✔15 g flour
✔120 g butter
✔15 g cornflour
✔liquid vanilla or better vanilla pod
✔1 leaf gelatine (2g)
✔120 g butter

Place the gelatine in a large bowl of cold water. 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 butter cut into cubes, the softened and wrung-out gelatine and blend. Filter on contact and allow the cream to cool completely to room temperature. In the bowl of a food processor, whip the remaining 120g of butter until fluffy, then gradually add the mousseline cream that has cooled to room temperature (same temperature as the butter). Be careful to use traditional butter, not soft or low-fat, as it will harden in the refrigerator and hold the cream and the strawberry mould together.

Syrup
✔30g caster sugar
✔30g water
✔2 capfuls rum

Pour the water and caster sugar into a small saucepan. Bring to the boil. Off the heat add 2 capfuls of rum. Stir and set aside.

Assembly
Place a pastry frame on your plate. Cover with rhodoïd film. Arrange the halved strawberries around the edge. Place the smallest sponge cake on the bottom. Brush the sponge cake with a brush. Place the mousseline cream in a piping bag fitted with a plain tip. Poach the mousseline cream all around the strawberries. Add some cream in the middle, some cut strawberries, 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 so that the butter hardens and holds your strawberry cake in place.

Homemade almond paste
✔200g almond powder
✔200g icing sugar
✔45g egg white

Pour the almond powder, icing sugar and egg white into a bowl. Mix well with your hands, form into a ball, wrap and chill for a few hours.

To decorate, I used homemade marzipan to which I added a little pink colouring. Mix well and work the pastry with your hands to get an even colour. Roll out the pastry between two sheets of baking paper. Cut out a rectangle measuring 20 x 11 cm and place it on your strawberry mould.

I also made some white chocolate buttons.

Speculoos tiramisu verrine

Speculoos tiramisu verrine made with

– speculoos biscuits soaked in coffee
– mascarpone cream

Material used

– 5 jars

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔1 packet of vanilla sugar

Mounting
✔A double espresso
✔Speculoos biscuits

The recipe

For 5 verrines

Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔1 packet of vanilla sugar

Separate the whites from the yolks in two bowls. Beat the yolks with the mascarpone, vanilla sugar and half the sugar (40g) with an electric mixer. Set aside. Beat the egg whites with the remaining 40g sugar in the other bowl with an electric mixer. Gently mix the egg whites with the mascarpone cream.

Assembly

✔A double espresso
✔Speculoos biscuits

Pour the coffee into a soup bowl or soup plate. Crumble the speculoos biscuits into the bottom of your verrines. Add a layer of mascarpone cream. Dip your chopped speculoos biscuits into the bowl containing the coffee and cover the surface with the cream. Add a second layer of mascarpone cream, then another layer of coffee-soaked biscuits and finally a final layer of mascarpone cream. Strain the verrines and place in the fridge overnight.

The next day, crush some speculoos biscuits and sprinkle them on the surface of your verrines.