English - Les délices 31

Mango coconut entremet

Mango and coconut entremet composed of

– a coconut dacquoise biscuit,
– a coconut praline crunch,
– an insert of mango compote,
– a coconut mousse,
– grated coconut,
– a mango jelly.

Material used

– Micro perforated silicone baking mat

– Silikomart mini dot mould X6

– Silikomart small oven mould x15 cavities

Ingredients

Coconut praline
✔100g shredded coconut
✔50g caster sugar

Coconut dacquoise
✔45g egg whites
✔20g almond powder
✔20g shredded coconut
✔40g icing sugar
✔15g caster sugar

Praline crisp
✔30g Coconut praline
✔20g White chocolate
✔10g Crêpes dentelles

Mango compote
✔40g mango mix
✔40g diced mango
✔10g caster sugar
✔2g NH pectin

Coconut mousse
✔150g cold liquid cream
✔150g coconut cream
✔20g caster sugar
✔2 gelatine leaves (4g)

Mango jelly
✔60g ripe mango, mixed
✔1g gelatine

+ Grated coconut

The recipe

For 6 desserts

Coconut dacquoise (the day before)
✔45g egg whites
✔40g shredded coconut
✔40g icing sugar
✔15g caster sugar

Beat the egg whites with an electric mixer, gradually adding the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Spread on a baking sheet and bake at 170°C for 12 to 15 minutes. Once cooled, cut out the biscuit with a biscuit cutter to fit the diameter of your tin.

Coconut praline
✔100g shredded coconut
✔50g caster sugar

Pour the grated coconut onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the coconut and the caramel cut into pieces in the bowl of a blender and blend until you have a praline. You will have some praline left over for another recipe.

Mango compote
✔40g of mangoes, blended
✔vanilla powder
✔40g diced mangoes
✔10g caster sugar
✔2g NH pectin

In a saucepan, pour the blended mango and vanilla powder. Heat then add the sugar and pectin mixture. Stir for 2 minutes then turn off the heat. Add the diced mangoes. Allow to cool slightly then fill the Silikomart small oven insert mould X15 cavities. Place in the freezer for at least 3 hours.

Praline crisp (the day before)
✔30g Coconut praline
✔20g White chocolate
✔10g Crêpes dentelles

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

Coconut mousse (the day before)
✔150g cold liquid cream
✔150g coconut cream
✔20g caster sugar
✔2 sheets of gelatine (4g)

Hydrate the gelatine in very cold water. In a saucepan, heat the coconut cream with the powdered sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with a mixer and add it to the warmed mixture.

Assembly

Pour the coconut mousse into the Silikomart mini dot mould halfway up. Add the mango insert. Cover with the coconut mousse and finish with the dacquoise biscuit covered with the crisp with the crisp facing inwards. Place in the freezer overnight.

The next day, remove the cakes from the moulds and chill for at least 1 hour, then gently cover the edges with grated coconut.

Mango jelly
✔60g mango, mixed
✔1g gelatine

I blended 50g of mango. Pour into a saucepan and heat. Then add the wrung out and softened gelatine off the heat. Leave to cool slightly before pouring into the hollow of each dessert. Place in the fridge for at least 2 hours before serving.

Grape butterfly

Grape butterfly composed of

– a croissant dough,
– pastry cream,
– sultanas.

Materials used

– Angled spatula

– Brush

– Micro perforated baking mat

Ingredients

The croissant dough
✔300g flour
✔45 g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature

+ 150 g of tourage butter

The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Vanilla liquid

+sultanas

Syrup
✔30g water
✔30g sugar

The recipe

The croissant dough
✔300g flour
✔45 g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature
+ 150 g of tourage butter

In the bowl of the food processor, add the flour, sugar, salt, yeast and milk, then the butter. Knead the dough for about 10 minutes. Form into a ball, wrap and leave to rise for 45 minutes at room temperature.

Degas the dough and flatten it with your hands to form a rectangle. Place the rectangle in a cool place to firm up.

Soften the 150g of butter and form a rectangle (1/2 the size of the dough) by placing it inside a piece of greaseproof paper to form a perfect square.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. Cover both ends of the dough with it without overlapping.

Roll out the dough into a long rectangle and make a single turn. Fold the right side towards the centre and then the left side. Place in a cool place with cling film. The next day, roll out the dough into a long rectangle. Set aside, wrapped in plastic wrap, in a cool place.

Place sultanas in a bowl with water. Place in microwave for 1 minute. Add a capful of rum and set aside.

The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder or cornflour
✔25g butter
✔Liquid vanilla

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 or cornflour.

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.

Spread the custard on the pastry rectangle. Arrange the drained raisins evenly over the surface. I made two strips to make it easier to cut the pastry afterwards but this is optional.

Roll the dough one side (1/3) towards the middle and then 2/3 on the other side.

Place in the freezer for a few minutes to firm up and make it easier to cut into pieces. Cut into 1 to 1.5 cm pieces and place on a baking tray lined with baking paper, sticking two pieces together. To do this, lightly wet the joint with water using a brush before bringing two pieces together. Be careful to space them well apart.

Leave to rise for 1 to 2 hours at room temperature (e.g. with the oven closed and turned off). Place in a cool place for 10 minutes to firm up a little and brush with egg yolk.

Bake at 170°C for 20 to 24 minutes. Leave to cool on a wire rack.

The syrup
✔30g water
✔30g sugar

Heat the sugar and water to boiling in a saucepan. Apply hot to the butterflies as soon as they come out of the oven with a brush.

Pure Pistachio Entremet

Pure Pistachio Entremet composed of

– a pistachio biscuit,
– a pistachio crisp,
– a creamy pistachio praline insert,
– a pistachio mousse,
– a mirror glaze.

Material used

– X6 silikomart mini Goccia mould

– Silikomart X15 petit fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Bamix hand blender

Ingredients

Pistachio praline (the day before)
✔100g unsalted pistachios
✔50g caster sugar

Pistachio cream insert (the day before)
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔7g caster sugar
✔24g pistachio praline

Pistachio biscuit (the day before)
✔65 g pistachio powder
✔1 egg
✔1 egg white
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Pistachio praline crisp
✔40g pistachio praline
✔30g white chocolate
✔30g of crêpes dentelles

Pistachio mousse (the day before)
✔60g single cream
✔60g white chocolate
✔120g cold liquid cream
✔40g pistachio praline
✔3g gelatine

White chocolate and pistachio mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pistachio praline
✔5g gelatine
✔45g liquid cream

The recipe

For 5 desserts

Pistachio praline (the day before)
✔100g unsalted pistachios
✔50g caster sugar

Place the pistachios on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.

Pistachio cream insert (the day before)
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔7g caster sugar
✔24g pistachio praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 60ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pistachio praline and mix. Leave to cool and then pour into the Silikomart small oven insert mould X15 cavities 3/4 and place in the freezer.

Pistachio biscuit (the day before)
✔65 g pistachio powder
✔1 egg
✔1 egg white
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

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 pistachio powder (I mixed 65g of unsalted pistachios), 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 lined with baking paper. Bake the biscuit for 10 to 12 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out the biscuit with a cookie cutter.

Pistachio mousse (the day before)
✔60g single cream
✔60g white chocolate
✔120g cold liquid cream
✔40g pistachio praline
✔3g gelatine

In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 60g of liquid cream with the pistachio praline. Remove from the heat and add the gelatine 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.

Assembly

Fill the Silikomart mini Goccia mould with pistachio mousse halfway up the sides of the mould, using a spoon. Place the pistachio praline cream insert. Add a little pistachio mousse and finish with the pistachio biscuit.

Pistachio praline crisp (the next day)
✔40g of praline
✔20g white chocolate
✔20g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of baking paper and freeze for a few minutes. Cut out with a cookie cutter about the diameter of your dessert. Set aside.

White chocolate and pistachio mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pistachio praline
✔5g gelatine
✔45g liquid cream

In a large bowl of cold water place the gelatine leaves. In a saucepan, heat the sugar, water and glucose to a boil. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and the pistachio praline. Use a hand blender without a bell jar to blend the mixture evenly. Remove the cakes from the freezer. Cover the surface with the icing which has been cooled to 35°C.

Place the entremet on top of the praline crisp. Decorate with chopped pistachios and chill for at least 3 hours.

Pear and pecan tart

– sweet pecan pastry
– pecan cream
– pears in syrup
– pecan sticks
– Syrup

Materials used

– Silikomart mould – Tart ring 190mm

– Micro perforated silicone baking mat

Ingredients

Pears in syrup
3 pears
Water
150g caster sugar
Liquid vanilla

Sweet pecan pastry
80 g flour
40g icing sugar
50g pecan powder
60g butter
1 egg yolk
1 pinch of salt

Pecan cream
40g of butter
40g sugar
40g pecan powder
40g egg

Syrup
20g water
20g powdered sugar

The recipe

Serves 6

Pears in syrup
3 pears
Water
150g caster sugar
Liquid vanilla

You can either use canned pears in syrup or cook them. Take 3 nice pears, peel them, cut them in half and remove the middle (seeds), put them to cook in a pan with water, caster sugar and liquid vanilla. The cooking time depends on the maturity of your pears. Stick the tip of a knife into the pears to check for doneness.

Sweet pecan pastry
80 g flour
40g icing sugar
50g pecan powder
60g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients (flour, sugar, pecan powder, butter, salt and egg yolk), make a ball, wrap in plastic wrap and place in the fridge for 1 hour. Roll out the dough thinly between 2 sheets of baking paper. Cut the pastry to the shape of your tart tin and line your tin with it. Place in the freezer for 10 minutes (the time to prepare your pecan cream). Prick with a fork.

Pecan cream
40g of butter
40g sugar
40g pecan powder
40g egg

Mix all the ingredients together and place the cream in the fridge. For the pecan powder, I simply mixed some pecans.

Drain the canned pears or those cooked in syrup. Top the tart with the pecan cream. Place the well-drained pears (you can cut each pear into strips). Add roasted and caramelized pecan sticks. For this, I cut pecan sticks and sauteed them in a pan with a sprinkling of powdered sugar until they caramelized. Bake your pie for about 45 minutes at 165°C/170°C.

You can use a brush to cover the pears with a syrup (water and sugar brought to the boil) to give them more shine. I placed whole pecans in the middle.

Peanut, caramel and chocolate entremet

Peanut, caramel and chocolate entremet consisting of

– a sweet pastry biscuit,
– a peanut biscuit,
– a soft caramel,
– a peanut mousse,
– a mirror glaze,
– roasted and caramelised peanuts.

Material used

– Micro perforated silicone baking mat

– Pavoni Mister mould

Ingredients

Peanut praline
✔100g unsalted peanuts
✔50g caster sugar

Peanut biscuit
✔65g peanut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar

Praline crisp
✔15g milk chocolate
✔40g praline peanuts
✔20g crêpes dentelles

Soft toffee
✔50g liquid full cream
✔15g whole milk
✔15g glucose syrup
✔25g sugar
✔25g glucose syrup
✔1 pinch of salt
✔17g butter
✔12g milk

Praline mousse
✔100g liquid cream
✔80g peanut praline
✔40g white chocolate
✔160g liquid cream
✔4g gelatine

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

Dark chocolate mirror glaze
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g milk chocolate
✔45 ml liquid cream 30% MG min.
✔3 sheets of gelatine 2g

The recipe

For 6 desserts

Tender caramel
✔50g liquid full cream
✔15g whole milk
✔15g glucose syrup
✔25g sugar
✔25g glucose syrup
✔1 pinch of salt
✔17g butter
✔12g whole milk

In a saucepan, bring 50g cream to the boil with 15g milk, 15g glucose and the salt. In another pan, make a caramel with 25g sugar and 25g glucose. Remove from the heat. Deglaze the caramel with the hot cream and milk mixture in several stages. Return to the heat, stirring regularly. Place the caramel in a narrow container. When the caramel is about 60°C, add the chopped butter and milk. Use a hand blender to mix the caramel well. Strain and store in a cool place.

Peanut praline
✔100g unsalted peanuts
✔50g caster sugar

Pour the unsalted peanuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the peanuts and the chopped caramel in the bowl of a blender and blend until you have a peanut praline.

Peanut Biscuit
✔65 g peanut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar

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 peanut powder (I finely mixed unsalted peanuts), 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 lined with baking paper. 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 square biscuits with a biscuit cutter. You will be left with these proportions of biscuit.

Praline crisp
✔15g milk chocolate
✔40g praline peanuts
✔20g crêpes dentelles

Mix the peanut praline, melted milk chocolate and crumbled crêpes dentelles. Spread on the biscuits and put in the freezer.

Praline mousse
✔100g liquid cream
✔80g peanut praline
✔40g white chocolate
✔160g liquid cream
✔4g gelatine

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the cream and praline. In another bowl, melt the white chocolate in the microwave. Remove from the heat and add the gelatine. Mix, pour over the white chocolate, mix again and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Assembly

Pour the mousse halfway up into the Pavoni Mister mould. Poach in the middle of the soft caramel. Add unsalted peanuts, cover with mousse and finish with the hazelnut biscuit, crisp side in. Place in the freezer overnight.

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

Mix all the ingredients together, film and put in the fridge. Roll out the dough with a rolling pin and cut out with a square, 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 about ten minutes. Leave to cool.

Dark chocolate mirror glaze
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g milk chocolate
✔45 ml liquid cream 30% MG min.
✔3 x 2g gelatine leaves

In a saucepan, heat the sugar, water and glucose until boiling. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream (30% fat). Use a hand blender to mix the mixture thoroughly.

Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35°C. Place on top of the sweet biscuit.

I decorated with a chocolate square made with chocolate transfer sheet. I added chopped peanuts, roasted and caramelised in a pan, to the base of the cake.

Chocolate choux

Chocolate choux made of

– choux pastry,
– cocoa cracker,
– chocolate pastry cream,
– chocolate ganache.

Material used

– Micro-perforated baking mat

– Ancel 210 bloom gelatin

– Fluted nozzle

– piping bag for filling

– Pastry bag

– Chocolate transfer sheet (meilleurduchef.com)

– food-grade gold leaf

Ingredients

Chocolate ganache
✔80g cream
✔80g milk chocolate
✔120g cream

Chocolate custard
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cornflour
✔30g milk chocolate

Cocoa cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔10g cocoa powder

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

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The recipe

For 6 to 7 choux

Chocolate ganache
✔80g cream
✔80g milk chocolate
✔120g cream

In a saucepan heat the cream. Pour off the heat, in three stages, over the milk chocolate previously melted in the microwave. Then pour in the cold liquid cream. Mix, cover with cling film and chill for at least 4 hours.

Cocoa cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔10g cocoa powder

Mix all the ingredients together, roll out between two sheets of greaseproof paper, place in the freezer for a few minutes and then cut out circles the diameter of your choux. Return to the freezer while you prepare your choux.

For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon 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.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the puffs on a baking tray covered with a micro-perforated baking mat and place a disc of cracker on each puff. Bake in the oven at 170°C for 35 to 40 minutes (time may vary depending on the oven). Allow to cool.

Chocolate pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cornflour
✔30g milk chocolate

Heat the milk and chocolate in a saucepan. In a bowl mix the yolks, sugar, cornflour. Pour the hot milk over it. Stir. Pour back into the saucepan. Stir until thickened. Set aside in a bowl, strain on contact and chill.

Assembly
Take the pastry cream from the fridge. Loosen it a little and fill the cream into a pastry bag fitted with a piping bag. Make a small hole in the bottom of each bun and fill with the cream.

Beat the chocolate ganache with an electric mixer. Fill with a piping bag fitted with a fluted tip and poach this ganache on your chou upside down.

I made a milk chocolate decoration. Melt some milk chocolate and pour it onto a sheet of chocolate transfer paper. Smooth with an angled spatula. Let the chocolate set and then cut out with a cookie cutter.

I placed a small edible gold leaf in the middle.

Coffee and mascarpone tartlet

Coffee and mascarpone tartlet made with

– sweet pastry,
– coffee-soaked sponge cake,
– coffee ganache,
– a coffee mousse,
– brown 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

– Brown velvet spray

– Thermoformed chocolate heart mould

– Silikomart Florentine mould x8 cavities

Ingredients

Mascarpone cream
✔125g mascarpone
✔1 yellow
✔1 white
✔40g caster sugar
✔10g milk
✔1 x 2g gelatine sheet

Spoon biscuit
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
✔ icing sugar

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

Coffee ganache
✔40g liquid cream
✔40g white chocolate
✔40g cold liquid cream
✔Coffee extract

The recipe

For 6 tarts

Mascarpone cream
✔125g mascarpone
✔1 yellow
✔1 white
✔40g caster sugar
✔10g milk
✔1 sheet of 2g gelatine

Place the gelatine sheet in a large bowl of cold water for about ten minutes.
In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Stir to combine. Separate the white from the yellow. Whip the yolk with the mascarpone and half the sugar (20g). Add the milk and gelatine. Mix and set aside.
Beat the egg white with the remaining 20g sugar. Gently mix the egg whites with the mascarpone cream. Fill the silikomart ring Klassik tart mould and place in the freezer for at least 3 hours

Coffee ganache
✔40g liquid cream
✔40g white chocolate
✔40g cold liquid cream
✔Coffee extract

In a saucepan heat the cream with the coffee extract. Pour off the heat, in three stages, over the white chocolate previously melted in the microwave. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place for at least 4 hours.

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

Mix all the ingredients together, roll out and place in a cool place. Roll out the pastry thinly between 2 sheets of baking paper. Line the Silikomart tartlet circles, having previously placed a Forosil strip in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tarts on a micro perforated baking mat at 165° for about 15 to 20 minutes. Leave to cool.

Spoon biscuit
1 egg white
1 egg yolk
30g caster sugar
30g flour
icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag with a plain tip. Fill the 8-cavity Florentine silikomart mould and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and remove from the mould.

Assembly

1 espresso

Soak the spoonfuls of coffee on both sides with a brush. Place a biscuit in the bottom of each tartlet. Take the ganache out of the fridge and beat it with an electric mixer. Pour the ganache into the tartlets and smooth out to the edge with an angled spatula. Remove the mascarpone mousse domes from the freezer, turn out of the mould and immediately apply the brown velvet spray. Place on top of the ganache. Place in the fridge for at least 2 hours.

I decorated with a small white chocolate heart made with a thermoformed chocolate mould.

Chocolate and pistachio cake

Chocolate and pistachio cake composed of

– a pistachio biscuit,
– a milk chocolate mousse,
– a pistachio cream,
– a pistachio mousse,
– a mirror glaze.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pistachio biscuit
✔65g icing sugar
✔1 egg
✔65g pistachio powder
✔20g butter
✔15g flour
✔15g caster sugar
✔2 egg whites

Pistachio praline crisp
✔60g pistachio praline
✔35g crêpes dentelles
✔30g white chocolate

Milk chocolate mousse
✔1 leaf gelatine (2g)
✔65g cream
✔1 yellow
✔10g sugar
✔30g milk
✔50g milk chocolate

Pistachio cream
✔2g gelatine
✔120 ml cream
✔1 egg yolk
✔15g caster sugar
✔40g pistachio praline

Pistachio mousse
✔50g liquid cream
✔50g white chocolate
✔50g liquid cream 30% MG
✔2g gelatine
✔30g pistachio praline

Chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g liquid cream
✔2 x 2g gelatine leaves

The recipe

Serves 5 to 6

Pistachio biscuit
65g icing sugar
1 egg
65g pistachio powder
20 g butter
15 g flour
15g caster sugar
2 egg whites

In a bowl, add the pistachio powder (mix unsalted pistachios), icing sugar and whole egg. Mix well. Add the sifted flour. Mix well.

In another bowl, beat the egg whites with a mixer and the caster sugar. Incorporate a third of the 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 10 to 12 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 rectangles measuring 20X11cm. Place the first biscuit on a plate inside your rectangular frame.

Pistachio crisp
✔30g white chocolate
✔60g pistachio praline
✔35g crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crêpes dentelles. Mix gently. Spread on the pistachio biscuit and put in the freezer.

Milk chocolate mousse 150g
✔1 leaf gelatine (2g)
✔65g cream
✔1 yolk
✔10g sugar
✔30g milk
✔50g milk chocolate

Soften the gelatine leaf in a bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold custard with an electric mixer and add it to the cream in two or three batches, mixing gently with a spatula each time. Pour over the pistachio praline crumble and place in the freezer. Freeze for 5 minutes. Then place the second pistachio biscuit and return to the freezer.

Pistachio cream (the day before) 160g
✔2g gelatine
✔120 ml cream
✔1 egg yolk
✔15g caster sugar
✔40g pistachio praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 120ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pistachio praline and mix. If necessary you can blend the mixture a little so that it is smooth. Leave to cool slightly, then pour over the pistachio biscuit and place in the freezer for a few minutes before adding the second pistachio biscuit.

Pistachio mousse
✔40g liquid cream
✔40g white chocolate
✔40g liquid cream 30% MG
✔2g gelatine
✔30g pistachio praline

Heat, in a small saucepan, the 40g of liquid cream. Pour over the white chocolate previously melted in the microwave. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the pistachio praline. Mix well. Set aside. Whip the cold cream (40g) with an electric mixer. Using a spatula, gently add the previous mixture.

Pour over the pistachio cream, leaving 2 to 3 mm free if possible to apply the icing. Place in the freezer overnight or for at least 6 hours.

Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

In a saucepan, heat the sugar, water and glucose until boiling. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the chocolate that has been melted in the microwave. Stir well. Add the liquid cream. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the glaze, which has been cooled to about 35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, if necessary, so that the layers are well defined.

Serve whole or cut into individual slices and thaw in the fridge for at least 3-4 hours. I put little gold leaves on the top.

Lemon meringue and pecan tartlet

Lemon meringue and pecan tartlet made of

– sweet pastry,
– lemon mousse,
– a pecan biscuit,
– a milk chocolate pecan crunch,
– yellow velvet spray,
– of Italian meringue.

Material used

– Silikomart Truffle mould X15 cavities

– Micro perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

– yellow velvet spray

Ingredients

Pecan Praline
✔100g pecans
✔50g caster sugar

Pecan biscuit
✔30g pecan powder
✔25g egg
✔1 egg white
✔35 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar

Pecan crisp
✔15g milk chocolate
✔30g pecan praline
✔15g crêpes dentelles

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

Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔160g liquid cream

Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water

The recipe

For 9 small tarts

Pecan praline
✔100g pecans
✔50g caster sugar
Pour the pecans onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline. You will have some praline left over from this recipe for another recipe.

Pecan biscuit
✔30 g pecan powder
✔25g egg
✔1 egg white
✔35 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar

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 egg with the icing sugar. Add the pecan powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture with 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 from the oven and allow to cool.

Pecan crisp
✔15g milk chocolate
✔30g pecan praline
✔15g crêpes dentelles
Mix the praline, melted chocolate and crumbled crêpes dentelles. Spread on the pecan biscuit and put in the freezer. Then cut out your biscuit with a biscuit cutter to the diameter of your mould.

Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔160g single cream

In a bowl of cold water, place the gelatine leaves. In a saucepan, pour and heat the eggs, sugar, lemon juice. Cook until it reaches 85°C without stopping to stir. Remove from the heat and add the gelatine, wrung out and softened. Mix and set aside. Whip the cold cream with an electric mixer and add to the previous preparation when it has cooled.

Pour the lemon mousse into the Silikomart Truffles X15 mould. Finish with the biscuit, with the chocolate praline crunch on the inside. Place in the freezer for at least 4 hours, ideally overnight.

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

Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut out with a fluted cookie cutter. Place in the freezer for a few minutes. Preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.

Turn out the lemon mousses and immediately apply the yellow velvet spray. Then place on the sweet biscuits.

Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water

In a saucepan, heat the water and sugar to 118°C. Start beating the egg white with an electric mixer, then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag with a fluted tip.

Assembly
Poach the meringue over the lemon mousses and then use a blowtorch to colour it. Place the tarts in the fridge until ready to eat.

Tiramisu cake

Tiramisu cake made with

– homemade sponge cake,
– mascarpone cream,
– brown velvet spray.

Material used

– Rectangular pastry frame 20X11cm

– Pastry bag

– Plain pastry bag

– Ancel 210 bloom gelatine

– Brown velvet spray

Ingredients

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar

Baking
180°C – 8 to 10 minutes

Mascarpone cream
✔250g mascarpone
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2 x 2g gelatine leaves

Assembly
✔Expresso
✔Spray velvet brown

The recipe

For 5 to 6 people

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar

Separate the whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag with a plain tip. Poach the sponge biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and cut into two rectangles of 20X11cm.

Mascarpone cream
✔250g mascarpone
✔3 yellow
✔3 white
✔80g caster sugar
✔20g milk
✔2 x 2g gelatine leaves

Place the gelatine sheets in a large bowl of cold water for about ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix and set aside. Separate the whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) with an electric mixer. Add the milk and gelatine mixture. Mix and set aside.

Beat the egg whites in the second bowl with an electric mixer, gradually adding the remaining 40g sugar. Gently mix the egg whites with the mascarpone cream.

Assembly
✔A double espresso
✔brown velvet spray

Soak the tops of your biscuits, with a brush, with coffee. Place your pastry frame on a plate. Insert the first coffee-soaked biscuit. Add the mascarpone cream to a height of about 1 cm. Place in the freezer for a few minutes and then place the second biscuit soaked in coffee. Add more mascarpone cream to the top of the frame. Smooth with an angled spatula, using the edge of the frame as a guide. Fill a piping bag with the remaining mascarpone cream. Poke the top evenly. Place in the freezer overnight.

The next day, rub the edges of the frame a little and remove it. Put it back in the freezer for a while before applying brown velvet spray to the top.