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Entremet muguet : vanilla, hazelnut and chocolate

Entremet muguet vanille, noisette et chocolat

Entremet muguet : vanilla, hazelnut and chocolate composed of

– a hazelnut biscuit,
– a creamy hazelnut praline,
– a hazelnut praline,
– a vanilla mousse,
– a milk chocolate shell,
– brown velvet spray,
– milk chocolate shavings;
– a white chocolate decoration.

Materials used

– Silikomart mould 8 cubes

– Ancel 210 bloom gelatine

– Silikomart mould small ovens 15 cavities

– Brown velvet spray

– Pastry bag

Ingredients

Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar

Creamy hazelnut praline
✔1 yolk
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔1g gelatine

Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour

Vanilla mousse
✔6g gelatine
✔150g cream
✔150g white chocolate
✔Vanilla pod or vanilla powder
✔150g liquid cream 30% MG min

Assembly
✔Brown velvet spray
✔100g milk chocolate

The recipe

For 6 desserts

Hazelnut praline
100g hazelnuts
50g powdered sugar

Place the hazelnuts on 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. You will have some praline left over for other recipes.

Hazelnut praline cream
✔1 yellow
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔1g gelatine

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 40g of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the pan and cook over a low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly, then pour into the Silikomart small oven 15 cavity insert mould (about 2/3 of the cavity) and place in the freezer for at least 1 hour.

Put a spoonful of praline in each cavity and put back in the freezer for at least 3 hours.

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

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into circles. Place the biscuits on top of your hazelnut cream and return to the freezer.

Vanilla mousse
✔5g gelatine
✔150g cream
✔150g white chocolate
✔Vanilla pod or vanilla powder
✔135g liquid cream 30% MG min.

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 150g of liquid cream with the vanilla pod that you will have previously split in half and scraped out. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the vanilla pod). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the warm mixture and stir gently.

Assembly

First, make a chocolate shell. Melt 100g of milk chocolate in the microwave and pour into the 6 cavities. Tilt the mould in all directions so that the chocolate is evenly distributed, then turn the mould upside down to remove the excess. Place in a cool place until the chocolate has set.

Fill the Silikomart mould with a spoonful of vanilla mousse, add the hazelnut biscuit, add mousse halfway up the sides. Add the insert. Top up with more mousse. Place in the freezer overnight.

The next day, remove the frozen desserts from the moulds, wipe off the frosting on the chocolate shells with a paper towel and immediately apply the brown velvet spray.

Place chocolate shavings on top and chill for at least 4 hours.

Before serving insert lily of the valley leaves. I melted some white chocolate with a little green dye. I cut some rhodoïd in the shape of a leaf and poured the chocolate over it. Spread it out and let it set in the fridge. To make the bells, I used the silikomart mini pearl mould upside down and covered each cavity with white chocolate. Leave to set in the fridge. I used melted chocolate to stick the bells together.

Red fruit and mint entremet

Red fruit and mint entremet composed of

– a white chocolate crisp,
– a strawberry and mint insert,
– a red fruit mousse,
– a pink velvet spray,
– strawberries and mint leaves.

Material used

– Micro perforated silicone baking mat

– Silikomart mini dot mould X6

– Silikomart small oven mould x15 cavities

– Pink velvet spray

Ingredients

Strawberry and mint insert
✔60g mixed strawberries
✔60g diced strawberries
✔10g caster sugar
✔2g NH Pectin
✔Some mint leaves

White chocolate crisp
✔80g white chocolate
✔20g crêpes dentelles

Red fruit mousse
✔150g strawberries
✔150g raspberries
✔6g gelatine
✔50g caster sugar
✔150g liquid cream 30% MG

Assembly
✔Pink velvet spray
✔Some strawberries
✔Some mint leaves
✔White chocolate for decoration

The recipe

For 6 desserts

Strawberry and mint insert
✔60g mixed strawberries
✔60g diced strawberries
✔10g caster sugar
✔2g NH Pectin
✔Some mint leaves

Heat the strawberry coulis (mixed strawberries) in a saucepan. Add the sugar and pectin mixture to the boil, without stopping stirring, and heat for 2 minutes. Remove from the heat and add the diced strawberries and chopped mint leaves. Stir and allow to cool slightly. Fill the silikomart small oven mould with 15 cavities (20g in each cavitie) and place in the freezer for 4 hours.

White chocolate crisp
✔80g white chocolate
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and mix. Roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut out with a circular cookie cutter the size of your mould. Keep in the freezer until ready to assemble.

Red fruit mousse
✔150g strawberries
✔150g raspberries
✔6g gelatine
✔50g caster sugar
✔150g liquid cream 30% MG

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the strawberry and raspberry coulis with the powdered sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.

Mounting
✔Spray velvet pink
✔Some strawberries
✔Some mint leaves
✔White chocolate for decoration

Fill the silikomart mini dot mould with red fruit mousse halfway up the sides. Add the frozen strawberry and mint compote insert. Top with a little fruit mousse and finish with the white chocolate crumble. Place in the freezer overnight or at least 6 hours.

The next day, take the frozen desserts out of the moulds and immediately apply the pink velvet spray.

I placed chopped strawberries, mint leaves and a white chocolate decoration on top. Place in the fridge for at least 2 to 3 hours while defrosting.

Apple, vanilla and pecan cake

Apple, vanilla and pecan cake composed of

– a pecan biscuit
– a pecan crisp,
– cinnamon apples,
– a vanilla mousse,
– a velvet spray.

Full paid recipe (ebook autumn flavours)

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

Ingredients

Pecan biscuit (the day before)
✔65 g pecan powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Pecan Praline
✔100g pecans
✔50g caster sugar

White chocolate and pecan praline crisp (the day before)
✔pecan praline
✔white chocolate
✔crêpes dentelles

Cinnamon apples
✔Apples
✔Cinnamon powder
✔Water
✔sugar
✔NH pectin

Vanilla mousse (the day before)
✔liquid cream
✔white chocolate
✔Vanilla powder or vanilla pod
✔gelatine
✔cold liquid cream 30% MG

+ Velvet spray

The recipe

Serves 5-6

Pecan biscuit (the day before)
✔65 g pecan powder
✔1 egg
✔2 egg whites or about 100g
✔65g icing sugar
✔20g butter
✔15 g flour
✔15 g caster sugar

In a mixing bowl, add the pecan powder (just finely blend some pecans), icing sugar and whole egg. Mix together. Add the sifted flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper and smooth out the dough. Bake the biscuit for 8 to 10 minutes at 180°C.

Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a rectangle using your pastry frame.

Pecan Praline
✔100g pecans
✔50g caster sugar

Roast the pecans on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the pecans and blend until you have a praline. Be careful, you need a good blender.

White chocolate and pecan praline crisp (the day before)
✔pecan praline
✔white chocolate
✔crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crumbled crêpes dentelles. Mix gently. Roll out the crêpes dentelles between two sheets of greaseproof paper into a rectangle the size of your frame (20X11cm for me). Place in the freezer for a few minutes. Cut the crisp to the size of your frame and place it in the bottom of the frame. Place back in the freezer.

Place the pecan biscuit in the bottom of your frame on top of your crisp. Place back in the freezer.

Cinnamon apples
✔Apples
✔Cinnamon powder
✔Water
✔sugar
✔NH pectin

In a small bowl, mix the powdered sugar and NH pectin. Cut apples into very small cubes. Place in a saucepan with powdered cinnamon and water. Cook for 4-5 minutes over medium heat, stirring frequently. Add sugar and pectin mixture and continue cooking, stirring constantly, for 2 minutes. Turn off the heat and allow to cool slightly. Pour over the biscuit and place in the freezer.

Vanilla mousse (the day before)
✔liquid cream
✔white chocolate
✔Vanilla powder or vanilla pod
✔gelatine
✔cold liquid cream 30% MG

In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 90g of liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour over the apples and place in the freezer overnight.

The next day, take the cake out of the freezer and immediately apply the velvet spray in the colour of your choice, green, yellow or red to remind you of the colour of the apple. Leave the cake whole or cut into individual pieces. Put back in the fridge to defrost. Count on 4 to 5 hours.

I made small chocolate tails and decorated them with a small mint leaf.

Hazelnut and vanilla tartlet

Hazelnut and vanilla tartlet made with

– sweet pastry,
– a hazelnut cream,
– hazelnut praline,
– hazelnut cream,
– vanilla mousse,
– a mirror glaze,
– roasted and caramelised hazelnut chips.

Material used

– Silikomart perforated tart moulds
– Silikomart Swirl Silicone Mould x15
– Silikomart Klassik ring tart silicone mould
– Micro-perforated baking mat

Ingredients

Vanilla mousse (The day before)
50g of liquid cream
50g white chocolate
Vanilla pod or vanilla powder
100g of cold liquid cream (30% fat)
3g gelatine

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

Hazelnut cream
✔25g of butter
✔25g icing sugar
✔25g hazelnut powder
✔25g of eggs

Hazelnut cream
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g hazelnut praline

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

Hazelnut praline mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk

+ Roasted and caramelised hazelnut flakes

The recipe

For 4 100% hazelnut tarts

Homemade hazelnut praline (The day before)
100g hazelnuts
50g powdered sugar

Vanilla mousse (The day before)
50g of liquid cream
50g white chocolate
Vanilla pod or vanilla powder
100g of cold liquid cream (30% fat)
3g gelatine

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream and vanilla. Remove from the heat and add the wrung-out and softened gelatine and the melted white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer.

Sweet dough
✔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 baking paper then put in the fridge 30 mins. Line the circles and prick the pastry with a fork. Bake the tartlets at 160°/170°C for about 10 minutes.

Hazelnut cream
✔25g of butter
✔25g icing sugar
✔25g hazelnut powder
✔25g of eggs

Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Mix well. Pour into the bottom of the tartlets, 25g per tartlet, then bake for 10 to 15 minutes. Leave to cool. Cut out the middle of the tartlets with a pastry bag and place a spoonful of hazelnut praline in each hollow. Set aside.

Hazelnut cream
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g hazelnut praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 50ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly and then pour over the tarts. Place in a cool place.

Hazelnut praline mirror glaze

✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the praline and condensed milk. Use a hand blender to mix the mixture evenly. When the temperature is close to 35°C, proceed with the icing of the frozen domes. Place the dome on the tartlet.

I decorated it with a swirl made of dark chocolate using the Silikomart mini swirl mould. I placed roasted and caramelised hazelnut chips in a pan all around.

Panna cotta mangue

Mango panna cotta with

– a panna cotta,
– a mango jelly,
– a white chocolate shell,
– white chocolate,
– and slice of bread.

Material used

– Silikomart half sphere mould 24 cavities

– Silikomart mould 12 eggs

– Ancel 210 bloom gelatine

Ingredients

Panna cotta
250g of liquid cream
25g caster sugar
3g gelatine

Mango jelly
100g mango mix
1 gelatine sheet (2g)
10g caster sugar

White chocolate shell
✔200g white chocolate
✔a few pistoles of milk chocolate

Assembly

A little melted white chocolate

The recipe

To make 9 soft-boiled eggs

Panna cotta
250ml of liquid cream
25g sugar
3g gelatine

Soften the gelatine in a large bowl of cold water. Heat the cream and sugar. Remove from the heat and add the gelatine. Mix well, spread in the mini egg mould and place in the freezer for at least 4 hours.

Mango jelly

100g of mango mix
1 sheet of gelatine (2g) egg white
10g caster sugar

Place the gelatine sheet in a large bowl of cold water. Blend the mango and pour it into a saucepan with the caster sugar. Heat and then remove from the heat and add the gelatine, wrung out and softened. Mix well and fill the 24-cavity Silikomart mould. Place in the freezer for at least 1 hour.

White chocolate shell

Melt the white chocolate in the microwave in a narrow container. Add a few drops of milk chocolate to colour the chocolate slightly. Take the frozen eggs out of the freezer. Cut off the top of each egg. Push a wooden spike into the egg and quickly dip the egg into the chocolate. Scrape the underside with the edge of your container. Place the eggs on greaseproof paper until the chocolate has set. Meanwhile, melt some white chocolate and fill a piping bag with it. Poach the chocolate on top of the eggs, making drips. Finally, place the mango jelly on top.

Pour les mouillettes

Découper deux tranches de pain de mie et les faire revenir dans une poêle avec un peu de beurre et de sucre en poudre en les retournant sur toutes les faces jusqu’à ce qu’elles soient bien dorées..

J’ai réalisé des soucoupes en chocolat au lait sur lesquelles je suis venue déposer mes œufs à la coque. Placer au frais jusqu’à la dégustation.

Mon 1er ebook est enfin en vente, avec plus de 100 recettes et des recettes inédites

Il est inclus dans un Pack ebook qui est composé de plus de 62 ebooks et plus de 2000 recettes. Plus de 53 auteurs, blogueurs, influenceurs culinaires ont participé à ce fabuleux projet dont j’ai eu la chance d’en faire partie.

Tous les ebooks, inclus dans le pack, sont téléchargeables pendant 1 an au format pdf.

Strawberry tart

Strawberry tart made with

– a sweet pastry
– a pastry cream
– diced strawberries
– a strawberry mousse
– a pink velvet spray.

Material used

– Micro perforated silicone baking mat

– Klassik Silikomart silicone ring tart mould (6 cavities)

– Micro-perforated strip (optional)

– Silikomart Klassik tart ring mould 70mm

– Pink velvet spray

– Pavoni honeycomb mould

Ingredients

Strawberry mousse
✔115g mixed strawberries
✔20g caster sugar
✔90g cold liquid cream 30% MG minimum
✔3g gelatine

Sweet pastry
✔50g soft butter
✔100g flour
✔35 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
✔Pink dye

Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum

Assembly

✔Some strawberries
✔Pink velvet spray

Tuile
25g sugar
12g flour
12g melted butter
15g egg white
pink colouring

The recipe

For 4 tarts

Strawberry mousse
✔115g mixed strawberries
✔20g caster sugar
✔90g cold liquid cream 30% MG minimum
✔3g gelatine

Place the gelatine in cold water until softened. Heat the strawberry puree, sugar and add the wrung out and softened gelatine off the heat. Mix well. Mix in the cold cream with an electric mixer and pour into the silikomart mould. Place in the freezer for at least 3 hours.

Sweet dough
✔50 g soft butter
✔100 g flour
✔35 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
✔Pink dye

Mix all the ingredients together. Form into a ball, spin it and place in the fridge for at least 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out circles and strips. Prick the pastry with a fork. Place in the freezer for a few minutes and bake at 170°C for 15 minutes. Leave to cool.

Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum

In a saucepan, heat the milk and vanilla. In a bowl, mix the yolks, sugar and then the cornflour. Pour the hot milk over it. Return to the pan and heat, stirring constantly, until the cream thickens. Add the capful of rum to flavour your cream (optional). Strain and chill.

Assembly

✔Some strawberries

Cut your strawberries into small cubes. Take out the custard and loosen it a little. Top each tartlet base with a little cream without going over the edge of your tartlet. Hollow out the middle and add the diced strawberries. Take your strawberry mousse out of the freezer and immediately apply the pink velvet spray. Then place your mousse on your tartlet. Keep in the fridge until you are ready to eat. Allow at least 1 to 2 hours for the strawberry mousse to defrost.

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

Mix all the ingredients together. Line a baking tin (in this case the Pavoni tin used). Place in the oven at 170 °C. Keep an eye on the cooking time as it is very quick, 6 to 8 minutes. Turn out of the oven. Be careful, they harden very quickly.

Remove the tiles just before serving, otherwise they may soften in the refrigerator and lose their crunchiness.

Pear and walnut cake

Pear and walnut cake made with

– a walnut biscuit
– a walnut praline crunch
– a pear mousse
– a walnut mousse
– a pear jelly.

Material used

– Square frame 15X15x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

Ingredients

Walnut biscuit (the day before)
✔65 g walnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Walnut praline
✔100g nuts
✔50g caster sugar

White chocolate and nut praline crisp (the day before)
✔50g wanut praline
✔25g white chocolate
✔10g crêpes dentelles

Pear mousse
✔2 sheets of gelatine (3g)
✔120g pear puree
✔100g cold liquid cream
✔15g icing sugar

Walnut mousse (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g praline nut
✔100g cold liquid cream

Pear jelly
✔3g gelatine
✔150g pears
✔10g water

The recipe

Pour 4 personnes

Walnut biscuit (the day before)
✔65 g walnut powder
✔1 egg
✔2 egg whites or about 100g
✔65g icing sugar
✔20g butter
✔15 g flour
✔15 g caster sugar

In a mixing bowl, add the nut powder (just finely blend some nuts), icing sugar and whole egg. Mix. Add the sifted flour, the melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper and smooth out the dough. Bake the biscuit for 8 to 10 minutes at 180°C.

Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out two squares using your pastry frame.

Place the first walnut biscuit in the bottom of your frame. Brush the biscuit with syrup or the juice from the pears in syrup.

Walnut Praline
✔100g nuts
✔50g caster sugar

Roast the nuts on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the nuts and blend until you have a praline. Be careful, you need a good blender.

White chocolate and nut praline crisp (the day before)
✔50g walnut praline
✔25g white chocolate
✔10g crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crumbled crêpes dentelles. Mix gently. Roll out the crêpes dentelles between two sheets of greaseproof paper into a square the size of your frame (15X15cm for me). Place in the freezer for a few minutes. Cut the crisp to the size of your frame.

Pear mousse
✔2 sheets gelatine (3g)
✔120g pear puree
✔100g cold liquid cream
✔15g icing sugar
✔1 half a pear cut into small cubes

Soften the gelatine leaves in a bowl of cold water. Heat the pear puree in a saucepan. For the pear puree, you can either use pears in syrup, without adding sugar as they are already sweet, or you can cook the pears in a syrup (water, sugar, liquid vanilla) and then blend them. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the warmed pear puree and mix gently. I added a few diced pears. Pour over the crisp. Add the second walnut biscuit. Put back in the freezer.

Walnut mousse (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g praline nut
✔100g cold liquid cream

Soften the gelatine leaves in a bowl of cold water. Heat, in a small saucepan, the 40g of milk. Mix the egg yolk and caster sugar in a bowl. Pour in the hot milk. Mix well and return to the pan. While stirring, heat until it reaches 82 to 83°C. . Remove from the heat and add the gelatine, well wrung out and previously softened, and the nut praline. Mix well. Set aside. Whip the cold cream (100g) with an electric mixer. Gently add the previous mixture with a spatula.

Pour over the second walnut biscuit, leaving 2 to 3 mm free if possible to apply the pear jelly. Place in the freezer overnight or for at least 6 hours.

Pear jelly
✔3g gelatine
✔150g pears
✔10g water

Soften the gelatine leaves in a bowl of cold water. Heat the pear puree with the water in a saucepan. Remove from the heat and add the wrung out and softened gelatine, stirring well. Allow to cool slightly and pour over the still frozen cake. Place in a cool place until the jelly sets.

Serve the cake as a whole (it takes at least 4 to 5 hours in the fridge for the cake to thaw completely) or cut out individual slices with a knife, removing 0.5mm from each side beforehand to have well defined slices.

I decorated the cake with caramelised walnuts (melt some powdered sugar in a small pan to make a caramel and dip the walnuts in it, collect them with a fork and place them on a sheet of baking paper to cool), to be placed at the last moment, just before serving.

Raspberry choux

Raspberry choux made of

– choux pastry,
– pastry cream,
– mascarpone whipped cream,
– raspberries,
– and mint leaves.

Materials used

– 2 X Micro perforated silicone baking mats

– Silikomart micro perforated strips

– Silikomart rectangle ring tart mould

– Pastry bags

– Braided basket pastry bag

Ingredients

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

Pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla

Mascarpone whipped cream
✔150g liquid cream 30% MG
✔50g mascarpone
✔20g caster sugar

Assembly
✔ Mint leaves
✔ Fresh raspberries
✔ Mascarpone whipped cream

The recipe

Pour 4-6 choux

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

In a saucepan heat the water, milk, butter, salt and sugar.
Add the flour all at once and mix well to dry out the dough for 2 to 3 minutes.
Pour the mixture into a bowl and then add the beaten eggs, gradually, mixing well between each addition.
Poach the choux in the tartlet circles, having first placed a micro-perforated strip inside on a baking tray covered with a micro-perforated baking mat, not exceeding one third of the height. Place a second micro-perforated mat on top and add weight to it. Bake in the oven at 180°C for 45 minutes (time may vary depending on the oven). Allow to cool well and then carefully remove the circles and strips. If necessary, file the edges for a nicer finish. Make two holes under each puff. Set aside.

Pastry cream

✔250g milk
✔60g sugar
✔3 egg yolks
✔25g cream powder or cornflour
✔25g butter
✔Vanilla, liquid

In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cream powder. Pour the hot milk over this mixture and return it to the pan. Cook until it boils, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces. Blend. Strain and leave to cool in a cool place.

Assembly
Once the choux have cooled down, fill a piping bag with the pastry cream and poach it in the choux.

Chantilly with mascarpone
✔150g of liquid cream 30% MG
✔50g mascarpone
✔20g caster sugar

Whip the cold cream with an electric mixer with the mascarpone. Then gradually add the caster sugar. Fill this whipped cream into a piping bag fitted with a nozzle. Here I used a woven basket tip.

Poach the mascarpone whipped cream on top and decorate with halved raspberries all around. Finish by adding a few small mint leaves.

Vanilla and chocolate praline half-egg entremet

Vanilla and chocolate praline half-egg entremet composed of

– a praline crisp,
– a hazelnut biscuit,
– a creamy chocolate and hazelnut praline,
– a hazelnut praline,
– a vanilla mousse,
– a milk chocolate shell,
– brown velvet spray,

Material used

– Silikomart half egg mould – 5 cavities

– Ancel 210 bloom gelatine

– Silikomart oval mould – 9 cavities

– Brown velvet spray

– Pastry bag

Ingredients

Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar

Chocolate and hazelnut praline cream
✔1 yolk
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔10g milk chocolate
✔1g gelatine

Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour

Chocolate praline crisp
✔30g milk chocolate
✔60g hazelnut praline
✔30g crêpes dentelles

Vanilla mousse
✔5g gelatine
✔130g cream
✔130g white chocolate
✔Vanilla pod or vanilla powder
✔130g of liquid cream 30% MG min

Assembly
✔Brown velvet spray
✔90g milk chocolate

The recipe

For 4 desserts

Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar

Place the hazelnuts on 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. You will have some praline left over for other recipes.

Chocolate and hazelnut praline cream
✔1 yellow
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔10g milk chocolate
✔1g gelatine

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 40g of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the pan and cook over a low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly, then pour into the Silikomart oval X9 cavity insert mould (approx. 20g per cavity) and place in the freezer for at least 1 hour.

Put a spoonful of praline in each cavity and put back in the freezer for at least 3 hours.

Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour

Chocolate praline crisp
30g milk chocolate
60g hazelnut praline
30g of crêpes dentelles

Mix all the ingredients together. Spread between two sheets of greaseproof paper and place in the freezer for a few minutes before cutting them into the shape of your mould. Return to the freezer.

Vanilla mousse
✔5g gelatine
✔130g of liquid cream
✔130g white chocolate
✔Vanilla pod or vanilla powder
✔130g of liquid cream 30% MG min

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 130g of liquid cream with the vanilla pod that you will have previously split in half and scraped out. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the vanilla pod). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the warm mixture and stir gently.

Assembly

First make a chocolate shell. Melt 90g of milk chocolate in the microwave and pour into the 4 cavities. Tilt the mould in all directions so that the chocolate is evenly distributed, then invert the mould to remove the excess. Place in a cool place until the chocolate has set.

Fill the Silikomart half-egg mould with vanilla mousse halfway up the sides. Add the praline insert. Complete with the mousse and finish with the biscuit and finally the praline crunch. Place in the freezer overnight.

The next day, remove the frozen desserts from the moulds, wipe off the frosting on the chocolate shells with a paper towel and immediately apply the brown velvet spray. Melt a little milk chocolate, fill a piping bag with it and pipe quick lines onto the eggs. Place in the fridge for at least 4 hours.

J’ai décoré ‌avec une petite plume réalisée en chocolat noir.

Strawberry cake

Strawberry cake made of

– sponge cake soaked in syrup
– mousseline cream
– fresh strawberries
– strawberry jelly

Materials used

– Pastry ring 14cm x 4.5cm high

– Pastry ring 18cm x 4.5cm high

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Spatula for chocolate nibs

– 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 cornstarch
liquid vanilla or better vanilla bean
120 g butter ‌

Strawberry jelly
120g mixed strawberries
20g powdered sugar
2g gelatine

Assembly and decoration

Strawberries

The recipe

For about 4 to 6 people

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 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. Stir gently. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes. After cooling, cut out circles smaller than your pastry circles

The mousseline cream
360 g milk
70 g sugar
3 egg yolks
15 g flour
120 g butter
15 g cornstarch
liquid vanilla or better vanilla bean
120 g butter

Heat the milk and vanilla. In a bowl, mix the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the pan. Mix until the cream thickens. Remove from the heat, add 120g of butter cut into cubes and blend. Strain and leave the cream to cool. In the bowl of a food processor, whip the remaining 120g of butter into a creamy consistency. Then add the mousseline cream, which has cooled to room temperature.

Assembly
Place a 18cm diameter pastry ring on your plate. Place a rhodoïd film around it. Place the smallest sponge cake at the bottom. Soak it in a sugar syrup with rum or kirsch. Poach the mousseline cream, a few strawberries cut into pieces, some cream, the second sponge cake soaked in syrup and then finish off 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.

I added rhodoïd film all around my cake to be able to pour the jelly.

The jelly
120g mixed strawberries
20g powdered sugar
2g gelatine

Mix 120g of strawberries and strain to remove the seeds. Pour the strawberries into a saucepan with 20g caster sugar. Put on the heat. Remove from the heat and add 1 sheet of 2g gelatine, previously softened in a bowl of cold water and wrung out. I added a drop of red colouring because the strawberry loses its colour when heated. Mix and let cool before pouring over your cake. Place in a cool place until the jelly sets.

Decorate with strawberries and chocolate eggs. I also made little feathers out of white chocolate.

Remember to remove the rhodoid film before serving your cake.