English – Page 25 – Les délices 31

Pear and lemon cake

Lemon pear cake

– an almond cookie with lemon zest,
– a pear mousse,
– pear compote,
– lemon pear jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie with lemon zest
Almond powder
Powdered sugar
Egg
Flour
Melted butter
Egg whites
Lemon zest

Pears in syrup
Pears
Powdered sugar
Water
Liquid vanilla

Pear mousse
Liquid cream 30% fat
Pear compote
Gelatin

Pear compote
Sprigs of lemon thyme
Pear cubes
Lemon peel
Powdered sugar
Pectin NH

Lemon pear jelly
Pears in syrup
Gelatin
Water
Lemon peel
Liquid vanilla
A few drops of lemon juice

The recipe

Serves 4

Almond cookie with lemon zest
Mix all ingredients. Pour onto a baking tray lined with baking paper. Bake at 170°C. Cut out a 12x12cm square and place in a pastry frame.

Pears in syrup
Pears
Powdered sugar
Water
Liquid vanilla

Peel, quarter and cook pears in a saucepan with water, sugar and liquid vanilla.

Pear compote
Place diced pears, a few lemon peels and sprigs of lemon thyme in a saucepan over low heat for a few minutes. Add the powdered sugar and NH pectin mixture to the boil. Cook for 2 minutes. Remove lemon peel and thyme sprig. Pour half over the cookie and place in the freezer.

Pear mousse

To make a pear mousse, pour the blended pears in syrup into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the compote. Place in the freezer for 10 minutes.

Add the remaining compote, then the remaining mousse. Place in the freezer overnight.

Lemon pear jelly
On the same day, make a jelly using pears in syrup, mixed with water, lemon juice, lemon peel and vanilla. Add the gelatine and pour over the frozen cake, having previously placed pear pieces on the frozen cake.

Place in a cool place while defrosting. Remove frame. Serve whole or cut into individual portions.

Coffee eclair

Coffee eclair

– choux pastry,
– pastry cream,
– fondant pâtissier,
– sugar paste.

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Fluted tip

– Ribbon piping

– Garnishing tip

Ingredients

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

Pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔20 g cornstarch
✔25 g butter
✔Coffee extract

Assembly
✔Sugar paste
✔Coffee extract
✔ White pastry fondant

The recipe

For 5-6 eclairs

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. Remove from the heat and add the flour. Dry out the dough . Pour into a bowl and then gradually add the beaten eggs. Poach the choux pastry onto a micro-perforated mat with a fluted tip. Bake at 180°C for 35 to 40 minutes, then cool on a wire rack.

Pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔20 g cornstarch
✔25 g butter
✔Coffee extract

In a saucepan, bring the milk to the boil. In a bowl, mix the yolks with the caster sugar. Add the cornflour. Pour in the hot milk, then return everything to the saucepan. Cook, stirring constantly. The cream will thicken. Remove from the heat, add the chopped butter and coffee extract. Strain and set aside in a cool place.

Take the crème pâtissière and loosen it a little by stirring with a spatula, then line a pastry bag fitted with a piping tip. Make two holes under each éclair and fill with coffee pastry cream.

Heat a little white fondant in a bain-marie. Be careful not to exceed 40°C. You may wish to add a little water (1 to 2 teaspoons). Pour a little white fondant into a small bowl and add coffee extract. Measure out according to desired color. Line a piping bag with the colored fondant and another piping bag fitted with a ribbon tip for the white fondant.

Cover the eclairs with the ribbon tip for the white fondant, then immediately pipe horizontal lines with the colored fondant. Using a wooden skewer, trace the spider’s web.

Spider choux

Spider choux composed of

– choux pastry,
– cracker,
– pastry cream,
– fondant pâtissier,
– chocolate vermicelli,
– sugar paste.

Material used

– Silikomart microperforated silicone baking mat

– Pastry bags

– Garnishing tip

– de Buyer ribbon tip

Ingredients

Crackers
35g butter
35g brown sugar
35g flour

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

Chocolate pastry cream
300ml milk
60g sugar
3 egg yolks
20g cornflour or cream powder
40g milk chocolate

Fondant pâtissier
Chocolate vermicelli
Sugar paste

The recipe

For 5 spiders

Crackers
35g butter
35g brown sugar
35g flour

Mix all ingredients, spread between two sheets, place in the freezer for a few minutes, then cut into circles.

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. Remove from heat and add flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking sheet covered with a silpat micro perforated baking mat: one large choux and one small choux side by side. Place a disk of cracker on each puff. Bake at 170°C for 35 to 40 minutes. Leave to cool.

Chocolate pastry cream
300ml milk
60g sugar
3 egg yolks
20g cornflour
40g milk chocolate
20g butter

Heat the milk in a saucepan. In a bowl, combine the egg yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Add the milk chocolate, then the butter cut into pieces. Stir well, filter and chill.

Cut a hole in the bottom of each puff pastry and fill with pastry cream using a piping bag. Cover with fondant pastry using a ribbon tip and immediately apply the chocolate vermicelli to hold it in place.

I decorated them with paws made of black-colored sugar paste.

Tatin tartlet

Tartelette tatin made with

– sweet pastry
– cooked apple slices
– caramel
– a tuile

Material used

– Silikomart 6-cavity cylinder mould

– XiaoShenLu silicone lace mould

– A large mandolin

Ingredients

For the caramel
140g sugar
50g water
80g butter, cut into pieces

6 large Golden

For the sweet pastry
140g flour
20g caster sugar
65g butter
A little egg yolk
1 pinch of salt

Cooking time

160°C
40 + 40 minutes

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

The recipe

For 6 tartlets

For the caramel
140g sugar
50g water
80g butter

Make the caramel in a saucepan with the water and sugar. Once it has a nice colour, turn down the heat and add the butter, cut into pieces, in batches. Mix and pour into the cavities of the silikomart cylinder mould.

Use a mandolin to cut out large apples (Golden apples hold up well to cooking), then use a pastry cutter to cut them to the diameter of your mould cavity. Place them in your moulds on top of the caramel. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven.

For the sweet pastry
140g flour
20g icing sugar
65g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, line with cling film and chill in the fridge. Roll out the pastry with a rolling pin and cut out using a cookie cutter to the diameter of your tin (the same one you used to cut out the apples). Place on top of the apples and bake for a further 40 minutes. Leave to cool slightly and remove from the mould.

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

Mix all the ingredients together. Line the silicone mould. I used a pear shape to match the size of my tartlet. Place in the oven at 170°C. Keep an eye on the baking time as it is very quick, 6 to 8 minutes. Turn out of the tin as soon as it comes out of the oven. Be careful, they harden very quickly. Immediately cut out the tuile with a pastry cutter before it hardens.

Place the tuile on the tartlet just before serving. I decorated it with a mint leaf. I poached a little milk chocolate to form the apple seeds in the holes and made little chocolate apple tails.

Hazelnut entremet

Hazelnut Entremet made with

– a hazelnut biscuit,
– a praline insert,
– a creamy praline insert,
– a hazelnut mousse,
– a chocolate shell,
– a neutral glaze.

Materials used

– Silikomart truffles 15 mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Creamy praline insert
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g hazelnut praline

Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔50g egg white
✔35 g icing sugar
✔10 g melted butter
✔7 g flour

Praline crisp
✔20g milk chocolate
✔40g hazelnut praline
✔20g crêpes dentelles

Hazelnut mousse
✔2 yolks
✔20g sugar
✔80g milk
✔3 2g gelatine leaves
✔100g hazelnut praline
✔200g cold liquid cream

Chocolate shell
✔250g Milk Chocolate
✔50g White Chocolate
✔50g dark chocolate

Neutral topping
✔150 g sugar
✔150 g water
✔3 2g gelatine leaves

The recipe

For 6 desserts

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts 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, 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 oil from the hazelnuts will rise to the surface. Fill half of the 6 cavities in the silikomart truffle 15 mould with praline. Place in the freezer.

Creamy praline insert
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g hazelnut praline

Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar until lightly white. Bring 50 ml of cream to the boil in a saucepan, 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 hazelnut praline and stir. Fill the insert mould with the cream on top of the praline. Place in the freezer for at least 4 hours.

Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔50g egg white
✔35 g icing sugar
✔10 g melted butter
✔7 g flour

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 a mixer. Gently fold 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.

Praline crisp
✔20g milk chocolate
✔40g hazelnut praline
✔20g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Spread over the biscuits and place in the freezer.

Hazelnut mousse
✔2 yolks
✔20g sugar
✔80g milk
✔3 2g gelatine leaves
✔100g hazelnut praline
✔200g cold liquid cream

Hydrate the gelatine in very cold water. Mix the yolks and caster sugar in a bowl. Heat the milk in a saucepan. Pour the hot milk over the previous mixture, stir and return the mixture to the pan. Cook, stirring constantly, until the mixture reaches 82°C. Remove from the heat, add the gelatine and mix well. Add the praline, mix well and set aside. Whip the cold cream with a mixer and fold into the warmed mixture.

Assembly

Pour the hazelnut mousse halfway into the silikomart Dolce tartufo mould. Add the frozen insert, the hazelnut biscuit with the crunch towards the inside. Top with the mousse. Place in the freezer overnight.

The next day, unmould the desserts and poach the remaining mousse, making a point on the top. Return to the freezer for a few minutes, then smooth the hazelnut tip to give it its shape. Return to the freezer.

Chocolate shell
✔250g Milk Chocolate
✔50g White Chocolate
✔50g dark chocolate

Melt white and dark chocolate and place in two piping bags.

In a narrow glass that can hold the hazelnut, pour melted milk chocolate, Come poach on top of white chocolate then dark chocolate. Using a wooden pick, plunge the hazelnut into the glass, stopping a few millimetres from the edge of the hazelnut.

Repeat the process for all the hazelnuts, coating each with white chocolate and then dark chocolate. Return the hazelnuts to the freezer.

Neutral topping
✔150 g sugar
✔150 g water
✔3 2g gelatine leaves

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the sugar, water to a heavy boil. Remove from the heat and add the gelatine, wrung out and softened. Stir well. Remove the hazelnuts from the freezer and cover with the glaze, which has been cooled to 35°C. Place in a cool place to defrost. Allow 3 to 4 hours.

Pistachio tartlet

Pistachio tartlet made with

– sweet pistachio pastry,
– pistachio praline
– pistachio biscuit
– a pistachio praline cream,
– a dome of pistachio mousse
– mirror icing.

Materials used

– Micro-perforated silicone baking mat

– Silikomart Klassik ring tart silicone mould (6 cavities)

– Micro-perforated strip

– Klassik 70mm Silikomart tart ring mould

Ingredients

Pistachio mousse
✔35g single cream
✔35g white chocolate
✔100g cold liquid cream
✔28g pistachio praline
✔2g gelatine

Sweet pastry
✔70 g soft butter
✔115 g flour
✔15g pistachio powder
✔45g sugar
✔1 pinch of salt
✔1 egg yolk

Pistachio biscuit
✔7g butter
✔23g pistachio powder
✔23g sugar
✔5g flour
✔15g egg
✔35g egg white

Pistachio praline cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1g gelatine
✔40g pistachio praline

Pistachio praline mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g pistachio praline
✔2 sheets gelatine (4g)
✔30g liquid cream

The recipe

Forr 4 tartlets

Pistachio mousse
✔35g single cream
✔35g white chocolate
✔100g cold liquid cream
✔28g pistachio praline
✔2g gelatine

Soften the gelatine in a bowl of cold water. In a saucepan, heat the cream with the pistachio praline. Remove from the heat, add the wrung-out, softened gelatine and pour over the white chocolate, which has been melted in the microwave. Mix well and set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight.

Sweet pastry
✔70 g soft butter
✔115 g flour
✔15g pistachio powder
✔45g sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Roll out the pastry thinly between 2 sheets of greaseproof paper and refrigerate for at least 30 minutes. Line the circles with the pastry. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Spread a little pistachio praline on the bottom of each tartlet.

Pistachio biscuit
✔7g butter
✔23g pistachio powder
✔23g sugar
✔5g flour
✔15g egg
✔35g egg white

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pistachio powder (I mixed 23g of pistachios), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out the biscuit using a cookie cutter. You will have some biscuit left over.

Place a piece of hazelnut biscuit in each tartlet.

Pistachio praline cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1g gelatine
✔40g pistachio praline

Pour the liquid cream into a saucepan and bring to the boil. Mix the egg yolk and caster sugar in a bowl. Pour over the hot cream. Return the mixture to the saucepan and continue cooking, stirring constantly, without exceeding 83°C. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the praline. Mix well. Allow to cool before filling the tartlets. Chill until the cream has completely cooled.

Pistachio praline mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g pistachio praline
✔2 sheets gelatine (4g)
✔30g liquid cream

Place the gelatine leaves 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 gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the praline and cream. Use an immersion blender to blend the mixture evenly. When the temperature is close to 35°C, proceed with icing the frozen domes.

Remove the pistachio mousses from the freezer and apply the mirror icing. Place on the tartlets and chill until ready to eat.

I added chopped pistachios all round and a decorative gold leaf on top.

Apple and Hazelnut Entremet

Apple and hazelnut entremet

– a hazelnut praline crisp,
– a hazelnut biscuit
– an apple insert
– a vanilla mousse,
– yellow and red velvet sprays.

Materials used

– Silikomart truffle X15 mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Apple insert
✔100g applesauce
✔60g apple cubes
✔cinnamon
✔2g gelatine

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white

Vanilla mousse
✔100g cream
✔100g white chocolate
✔150g cold liquid cream
✔3g gelatine
✔Vanilla

Praline crisp
✔30g milk chocolate
✔45g hazelnut praline
✔20g crêpes dentelles

The recipe

For 6 apples

Apple insert
✔100g applesauce
✔60g apple cubes
✔cinnamon
✔2g gelatine

Soften the gelatine leaves in a large bowl of cold water. Heat the applesauce and cinnamon in a saucepan. As soon as it boils, remove from the heat and add the gelatine and apple brunoise. Mix well. Spread into the silikomart truffles X15 mould and place in the freezer for at least 3 hours.

Hazelnut praline
✔100g hazelnuts
✔50g 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.

Praline crisp (the day before)
✔30g milk chocolate
✔45g hazelnut praline
✔20g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Spread between two sheets of baking paper; place in the freezer and cut out using a cookie cutter. Return to the freezer.

Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty 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, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before cutting it out with a round cookie cutter the same diameter as the opening in your silicone mould (identical to the one used to cut out the croustillant).

Place the crisp disk on the biscuit and return to the freezer while you prepare the mousse.

Vanilla mousse
✔100g cream
✔100g white chocolate
✔150g cold liquid cream
✔3g gelatine
✔Vanilla

Place the gelatine leaves in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, which has been cut in half and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened. Set aside. Whip the cold cream with an electric mixer. Add the chilled cream to the previous mixture and mix gently.

Assembly
Unmould the spheres of apple insert.

Pour the vanilla mousse into the Silikomart mould. Add the apple insert and finish with the hazelnut biscuit, crisp side out. Place in the freezer overnight.

The next day, remove the frozen desserts from the moulds and immediately apply the yellow and red velvet sprays.

I decorated them with chocolate tails and a mint leaf.

Pear and chocolate cake

Pear and chocolate cake composed of

– an almond biscuit
– a pear mousse
– a white/milk chocolate rock icing
– poached whipped cream
– a tile decoration

Material used

– Silikomart cube mould X8

– Silicone mould lace flower

Ingrédients

Almond biscuit
✔100g egg white
✔20g caster sugar
✔35g almond powder
✔35g sugar powder
✔10g flour

Pear mousse (the day before)
✔250g of pear puree
✔3 sheets of gelatine
✔200g of cold liquid cream 30% (or more)
✔20g icing sugar

For the tuile
✔12 g flour
✔25 g sugar
✔12 g melted butter
✔15 g egg white

For the whipped cream
✔100 g cold liquid cream (min 30% fat)
✔50 g mascarpone
✔15 g powdered sugar

For the icing
✔150g white chocolate + a few pistoles of milk chocolate
✔Chopped almonds
✔15 g neutral oil

The recipe

Almond biscuit
✔100g egg white
✔20g caster sugar
✔35g almond powder
✔35g sugar powder
✔10g flour

Beat the egg whites with an electric mixer and fold in the powdered sugar. Mix the powders together. Add a little of the stiffly beaten egg white to loosen the mixture. Stir. Add the rest and stir gently with a spatula. Pour onto a baking tray lined with baking paper.

Bake at 170°C for about ten minutes. Leave to cool and then cut out squares the size of your Silikomart mould.

Pear mousse (the day before)
✔250g of pear puree
✔3 sheets of gelatine
✔200g of cold liquid cream 30% (or more)
✔20g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the pear puree in a saucepan. Remove from the heat and add the wrung-out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the pear puree, mix and pour into the silikomart cube mould (I only filled to 3/4). Place the almond biscuit squares on top. Place in the freezer overnight.

For the icing
✔150g white chocolate + a few pistoles of milk chocolate
✔Chopped almonds
✔15 g neutral oil

Melt the white chocolate, milk and neutral oil in a narrow container (that can hold the cube). Mix well. Add the chopped almonds. Mix again.

Turn out the frozen cubes. Place one or two spikes on each cube and dip into the icing. Scrape the edge of the cubes to remove excess chocolate.

For the tuile
✔12 g flour
✔25 g sugar
✔12 g melted butter
✔15 g egg white

Mix all the ingredients together. Line the tin, scrape off any excess with an angled spatula and place in the oven at 180°C. Be careful not to overcook them, as they cook quickly.

For the whipped cream
✔100 g cold liquid cream (min 30% fat)
✔50 g mascarpone
✔15 g powdered sugar

Poach the whipped cream onto each cube. Place in the fridge for 2 hours to defrost. Place the tuile on top, at the last moment, before serving, otherwise it will soften in the fridge.

Apple and grape cake

Apple and grape cake made with

– an almond and apple biscuit,
– a rum mousse
– apple compote,
– and a grape water jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
Almond powder
Icing sugar
Egg
Flour
Melted butter
Egg whites
Apple pieces

Vanilla/rum mousse
Liquid cream
White chocolate
Liquid cream 30% fat
Gelatine
1 vanilla pod
1 capful rum

Apple compote
Gelatine
Apple compote
Cinnamon
caster sugar
Pectin NH

Grape jelly
Black grape
Gelatine
Water

The recipe

Serves 4

Almond biscuit
Mix all the ingredients in the order shown. Pour onto a baking tray lined with baking paper. Add apple pieces. Bake in a 170°C oven. Cut out a 12x12cm square and place in the pastry frame.

Vanilla / rum mousse

Make a vanilla/rum mousse. Infuse a vanilla pod in the cream. Add the gelatine, white chocolate, rum and whipping cream, then pour half over the biscuit. Place in the freezer for 10 minutes.

Apple compote
Pour the applesauce and cinnamon into a saucepan. When it comes to the boil, add the pectin and sugar. Cook for 2 minutes. Remove from the heat and add the gelatine. Pour over the vanilla mousse and place in the freezer.

Add the remaining vanilla mousse. Place in the freezer overnight.

Grape jelly
Grape water
Gelatine

On the same day, make a jelly using black grapes that you heat in a saucepan with water, crushing it a little. When the water is coloured, filter it. Add the gelatine and pour over the frozen cake.

Chill while defrosting. Remove the frame. Serve whole or cut into individual portions.

Pear and chocolate tartlet

Chocolate and pear tartlet

– sweet pastry,
– almond cream
– pieces of pear
– and a chocolate ganache.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Pastry bag

– Petal piping tip

Ingredients

Sweet pastry
✔110g flour
✔10g cocoa powder
✔20g hazelnut powder
✔40g caster sugar
✔55g butter
✔1 yolk

Almond cream
✔35g ground glass
✔35g almond powder
✔35g eggs
✔25g caster sugar
+
✔Pears diced

Mounted ganache
✔40g liquid cream
✔40g milk chocolate
✔80g single cream
✔1g gelatine

The recipe

Mounted ganache
✔40g liquid cream
✔40g milk chocolate
✔80g single cream
✔1g gelatine

Place the gelatine in a bowl of cold water. Heat the cream in a saucepan. Remove from the heat and pour over the melted milk chocolate in three batches. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix well, filter on contact and chill for at least 4 hours.

Sweet pastry
✔110g flour
✔10g cocoa powder
✔20g hazelnut powder
✔40g caster sugar
✔55g butter
✔1 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 silikomart circles on a micro-perforated baking mat and place in the freezer for 10 mins. Preheat your oven to 170°C.

Almond cream
✔35g ground glass
✔35g almond powder
✔35g eggs
✔25g caster sugar

Cream the butter in a bowl. Add the sugar, almond powder and then the egg. Mix all the ingredients together then top the tarts with the almond cream. Add the diced pears and bake for around twenty minutes. Leave to cool well, then remove the moulds from the tartlets.

Beat the milk chocolate ganache with an electric mixer, then fill a piping bag fitted with a petal tip and pipe onto the tartlets. I decorated with a pastille made from milk chocolate and a sheet of chocolate transfer paper.