English - Les délices 31

Peanut choux

Peanut choux made of

– choux pastry,
– peanut custard,
– peanut mousse,
– soft caramel,
– caramelised peanuts.

Material used

– Micro perforated silicone baking mat

– Ipnosi spiral silicone mould from Pavoni

– Ancel 210 bloom gelatine

– Pastry bags

Ingredients

Peanut praline (the day before)
✔50g sugar
✔100g peanuts

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

Crackers
✔30g butter
✔30g brown sugar
✔30g flour

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

Tender caramel
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk

Peanut Custard
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla
✔40g praline peanuts

The recipe

For 6 to 8 choux

Peanut praline (the day before)
50g sugar
100g peanuts

Roast the peanuts 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 peanuts and blend until you have a praline. Be careful, you need a good blender.

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

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer to the saucepan. Heat while stirring and without exceeding 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into the mould. Place in the freezer overnight. You will have some mousse left after this step.

Tender caramel
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk

In a saucepan, bring 100g cream to the boil with 30g milk, 30g glucose and the salt. In another pan, make a caramel with 50g sugar and 50g 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.

Crackers
✔30g butter
✔30g brown sugar
✔30g flour

Mix all the ingredients together, spread between two sheets, place in the freezer for a few minutes and then cut out circles the diameter of your choux.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on 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 add the beaten eggs gradually, mixing well between each addition.
Poach the puffs on a baking tray lined with a micro perforated baking mat and place a disc of cracker. You will have some choux pastry left over. Bake at 180°C for 40 to 45 minutes (time may vary depending on the oven). Leave to cool on a wire rack. Make a hole under each choux.

Peanut Custard

✔250g milk
✔60g sugar
✔3 egg yolks
✔25g cream powder or cornflour
✔25g butter
✔Vanilla, liquid
✔40g praline peanuts

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 and the praline. Blend. Strain and leave to cool in a cool place.

Assembly
Once the choux have cooled down and the cream has set, make a small hole under each choux. Fill a piping bag with the pastry cream and poach it in the choux. Take the peanut mousses out of the freezer and place one on each choux. Poach a little caramel all around and place caramelised peanuts on top.

You will have some caramel left over for other desserts. Place the choux in the fridge until ready to eat.

Tiramisu entremet

Tiramisu entremet made of

– spoon biscuits
– mascarpone cream
– brown velvet spray

Material used

– Silikomart mould cylinder 6 cavities

– Silikomart Florentine mould

– Ancel 210 Bloom gelatine (gold quality)

– A brush

– Brown velvet spray

Ingredients

For the spoon biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

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

Assembly
✔A double espresso

The recipe

For 6 desserts

For the sponge cake
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

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 and cornflour. Mix again. Preheat your oven to 210+C. Fill the Silikomart moulds (I used the Silikomart tart ring mould and the Silikomart Florentine shape mould with 8 cavities) and put them in the oven at 180°C for 8 to 10 minutes. Leave the biscuits to cool.

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 well. Separate the whites from the yolks. Beat the yolks with the mascarpone and half the sugar (40g). Add the milk and gelatine. Mix and set aside. Beat the egg whites with the remaining 40g sugar. Gently mix the egg whites with the mascarpone cream.

Assembly
✔A double espresso

Soak the top of your biscuits, with a brush, with coffee.

Start by pouring a little cream into each cavity of the 6-cylinder Silikomart mould, working your way up the sides. Place the smallest coffee-soaked biscuit, top with cream and then the second coffee-soaked biscuit.

Place in the freezer overnight. The next day, turn out your desserts and apply the brown velvet spray immediately.

Pear, hazelnut and chocolate entremet

Pear, hazelnut and chocolate entremet made with

– sweet pastry,
– a hazelnut biscuit,
– a hazelnut and milk chocolate praline crunch,
– a pear mousse,
– a milk chocolate mirror glaze.

Materials used

– Silikomart Truffles eclairs mould

– Micro perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

– Bamix hand blender without bell

Ingredients

Hazelnut biscuit (the day before)
✔10g butter
✔35g roasted hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Crisp (the day before)
✔15g milk chocolate
✔30g praline
✔15g crêpes dentelles

Pear mousse
✔150g mixed pears
✔4g gelatine
✔150g liquid cream

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

Mirror glaze
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml of liquid cream 30% MG min.
✔4 leaves of gelatine 2g

The recipe

Hazelnut biscuit (the day before)
✔10g butter
✔35g roasted hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and 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 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 cutting it out with the cookie cutter supplied with the Silikomart mould.

Crisp (the day before)
✔15g milk chocolate
✔30g praline noisettes maison
✔15g crêpes dentelles

Mix all the ingredients together. Spread over the biscuits and place in the freezer.

Pear mousse (the day before)
✔150g mixed pears
✔4g gelatine
✔150g single cream

Place the gelatine in a large bowl of cold water. In a saucepan, heat the mixed pears. Off the heat, add the wrung out and softened gelatine. Set aside. In a bowl, pour the cold cream and whip it with an electric mixer. Add and stir gently the previous mixture.

Assembly (the day before)
Pour the pear mousse into the Silikomart mould, making sure that the edges are halfway up. Finish with the hazelnut biscuit, crisp side in.

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 the dough thinly between 2 sheets of baking paper and then place in the fridge for 30 minutes. Cut out elongated shapes with the other end of the cookie cutter supplied with the Silikomart mould. Place on a baking tray between two micro-perforated baking mats and bake at 170°C for about 15 minutes until slightly coloured.

Mirror glaze (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml of liquid cream 30% MG min.
✔4 leaves of gelatine 2g

In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender at low speed without a bell to obtain a smooth mixture. Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35/36°C.

Then place them on the sweet pastry biscuit, add hazelnut pralines from La Maison de la Noisette all around and place in the fridge for at least 2 to 3 hours to defrost.

Mango and passion fruit cake

Mango and passion fruit cake with

– a coconut dacquoise
– a mango and passion fruit compote
– a vanilla mousse,
– a mango jell

Material used

– Rectangular frame 20X11x4,5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Greaseproof paper

Ingredients

Coconut dacquoise
✔100g egg whites
✔60g shredded coconut
✔60g icing sugar
✔10g caster sugar

Mango and passion fruit compote
✔1 mango
✔4 passion fruit
✔20g sugar
✔4g pectin

White chocolate vanilla mousse
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipped cream
✔vanilla pod or vanilla powder

Mango jelly
✔130g mango
✔20g water
✔20g sugar
✔2g gelatine

The recipe

Coconut dacquoise
✔100g egg whites
✔60g shredded coconut
✔60g icing sugar
✔10g caster sugar

Whisk the egg whites with the caster sugar. Sift the coconut powder and icing sugar over it. Stir gently. Poach the dacquoise on a sheet of baking paper about the length of your tin and bake at 170°C for 12-15 minutes. Leave to cool. Cut out 2 rectangles of 20cmX11cm. Place your rectangular pastry frame on a plate and inside your first dacquoise biscuit. Set aside.

Mango and passion fruit compote
✔1 mango
✔4 passion fruit
✔20g sugar
✔4g NH pectin

In a small bowl mix the sugar and NH pectin. In a saucepan, heat the mango and passion fruit purée (having first filtered out the seeds). When it comes to the boil, add the sugar and cook for 2 minutes, stirring constantly. Remove from the heat, leave to cool and then pour into your pastry frame over the 1st dacquoise biscuit. Place in the freezer for a few minutes before adding the second biscuit.

White chocolate vanilla mousse
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipped cream
✔vanilla pod or vanilla powder

In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 80g 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 second dacquoise biscuit and place in the freezer overnight.

Mango jelly
✔130g mango
✔20g water
✔20g sugar
✔2g gelatine

Soften the gelatine sheet in a bowl of cold water. In a saucepan, pour the blended mango, powdered sugar and water and bring to the boil. Remove from the heat and add the wrung-out gelatine. Leave to cool (< 40°C) then pour over the frozen cake.

Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual pieces and thaw in the refrigerator.

Pear tartlet

Pear tartlet made of

– sweet pastry,
– almond cream,
– pear mousse,
– a neutral glaze.

Material used

– Micro perforated silicone baking mat

– Silikomart Paradis 37 mould

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik 70mm

– Baking thermometer

Ingredients

Pear mousse (the day before)
✔150g mixed ripe pears
✔50g single cream
✔20g caster sugar
✔3g gelatine

Creamy almonds
✔1 egg
✔45g almond powder
✔45g icing sugar
✔45g softened butter

Sweetened cocoa paste
✔80 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔20 g cocoa powder
✔1 pinch of salt
✔1 egg yolk

Neutral icing
✔2 x 2g gelatine leaves
✔75 g water
✔100 g fine caster sugar
✔25 g glucose syrup

The recipe

For 5 tarts

Pear mousse (the day before)
✔150g mixed ripe pears
✔50g single cream
✔20g caster sugar
✔3g gelatine

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the mixed pears with the powdered sugar. Turn off the heat and add the gelatine. Remove from the heat and add the drained gelatine. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart mould. Place in the freezer overnight.

Sweet dough
✔80 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 the dough thinly between 2 sheets of greaseproof paper then put it in the fridge for 30 minutes. Line the circles.

Creamy almonds
✔1 egg
✔45g almond powder
✔45g icing sugar
✔45g softened butter

Work the softened butter with the icing sugar. Add the almond powder and the egg. Mix and spread into the tartlet bases. Bake the tartlets on a micro perforated baking mat at 175° for about 25 to 30 minutes. Leave to cool.

Neutral glaze
✔2 x 2g gelatine leaves
✔75 g water
✔100 g fine caster sugar
✔25 g glucose syrup

Place the gelatine sheets in a large bowl of cold water.
In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out gelatin. Mix well. Wait for the mixture to reach 30 to 32°C before icing the pear mousses.

Place the glazed mousses on the cooled tartlets. Decorate with a small pear cut out of the remaining cocoa paste with a cookie cutter.

Vanilla pecan tartlet

Vanilla pecan tartlet made with

– sweet pastry,
– pecan cream,
– a pecan praline,
– a vanilla mousse,
– white velvet spray.

Material used

– Micro perforated silicone baking mat

– Klassik Silikomart silicone ring tart mould (6 cavities)

– Micro-perforated strip

– Silikomart Klassik tart ring mould 70mm

– White velvet spray

Ingredients

Vanilla mousse (the day before)
✔100g cold liquid cream 30% MG min.
✔100g white chocolate
✔100g liquid cream
✔2 gelatine leaves (4g)
✔1 vanilla bean or vanilla powder

Pecan praline
✔100g pecans
✔50g caster sugar

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

Creamy pecan
✔30g pecan powder
✔30g sugar
✔30g egg
✔30g butter

The recipe

For 6 tarts

Vanilla mousse (the day before)
✔100g cold liquid cream 30% fat min.
✔100g white chocolate
✔100g liquid cream
✔2 sheets of gelatine (4g)
✔1 vanilla bean or vanilla powder

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the vanilla bean previously split in half and scraped. Turn off the heat, cover and leave to infuse for at least 20 minutes. Heat the cream a little more, then take it off the heat and add the gelatine, wrung out. Remove from the heat and add the 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 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 the dough thinly between 2 sheets of greaseproof paper then put it in the fridge for 30 minutes. Line the circles.

Pecan cream
✔30g pecan powder
✔30g sugar
✔30g egg
✔30g butter
Work the kneaded butter with the sugar. Add the pecan powder and the egg. Mix together. Garnish the tarts. Bake at 175°C for 20 minutes. Allow to cool completely.

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.

Spoon the praline onto each tartlet.

Remove the vanilla mousses from the freezer and apply the white velvet spray immediately. Place the mousses on the tarts and chill until ready to eat and defrost (2 hours). I put a pecan nut on top.

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Coffee and chocolate cake

Coffee and chocolate cake composed of

– a hazelnut biscuit,
– a praline crunch,
– a coffee mousse,
– a chocolate ganache,
– a dark chocolate glaze.

Material used

– Rectangular frame 20X10 cm

– Ancel 210 bloom gelatin

– Baking tray

– Baking paper

Ingredients

Hazelnut biscuit (the day before)
✔100 g hazelnut powder
✔2 egg
✔3 egg whites
✔100 g icing sugar
✔30 g butter
✔14 g flour
✔14 g caster sugar

Hazelnut praline (the day before)
✔100g hazelnuts
✔50g powdered sugar

Chocolate crisp (the day before)
✔60g hazelnut praline
✔30g milk chocolate
✔30 to 35g of crêpes dentelles

Coffee mousse (the day before)
✔120g cold liquid cream
✔Coffee extract
✔125g milk
✔50g caster sugar
✔3 g gelatine

Chocolate ganache (the day before)
✔60g dark chocolate
✔60g liquid cream

Dark chocolate glaze
✔45g sugar
✔45 g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

The recipe

For 5 to 6 people

Hazelnut biscuit (the day before)
✔100 g hazelnut powder
✔2 egg
✔3 egg whites
✔100 g icing sugar
✔30 g butter
✔14 g flour
✔14 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 hazelnut powder, 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 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 3 rectangles measuring 20X10cm. Place the first biscuit on a plate inside your rectangular frame.

Hazelnut praline (the day before)
✔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. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, 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 have praline. You will have some praline left over for another recipe. This can be kept in a closed container. You will just have to mix it well again before use as the oil from the hazelnuts rises to the surface.

Chocolate crisp (the day before)
✔60g hazelnut praline
✔30g milk chocolate
✔30 to 35g of crêpes dentelles
Melt the chocolate. Add the crêpes dentelles and the praline. Mix gently. Spread on the biscuit and place in the freezer.

Coffee mousse (the day before)
✔120g cold liquid cream
✔Coffee extract
✔125 g milk
✔50g caster sugar
✔3 g gelatine

Hydrate the gelatine in very cold water. In a saucepan, heat the milk, caster sugar and coffee extract (to be measured according to the desired intensity). Remove from the heat, add the gelatine, mix and set aside. Whip the cold cream with a mixer and add it to the previous mixture. Pour half of it over the crisp and put it back in the freezer for a few minutes.

Chocolate ganache (the day before)
✔60g dark chocolate
✔60g single cream

In a saucepan, heat the liquid cream. Pour the hot cream in batches over the melted chocolate and mix well.

Remove the cake from the freezer. Place a second biscuit on top of the coffee mousse. Pour the chocolate ganache and then the third biscuit. Put back in the freezer for a few minutes before pouring in the remaining coffee mousse. Return to the freezer overnight.

Dark chocolate icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. 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 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, so that the layers are well defined. Cut out individual slices and leave to defrost in the fridge. I decorated with edible gold leaf.

Brioche of kings

Material used

– Baking tray

– Baking paper

– 1 brush

– 1 bean

Ingredients

✔250 grams of flour
✔12 grams fresh baker’s yeast
✔50 grams of milk
✔50 grams caster sugar
✔50 grams soft butter
✔3g salt
✔1 egg
✔25g rum
✔25g orange blossom
✔orange and lemon peel
+
✔1 egg yolk for gilding
✔Sugar beads

The recipe

For a brioche for 6 people

Add all the ingredients to the bowl of a food processor: yeast, flour, sugar, butter, salt, milk, orange blossom, the zest of one orange and one lemon and rum. Blend until all ingredients are well incorporated (at least 8 minutes). Then gradually add the soft butter cut into pieces.

Continue to knead slowly for 10 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 1 hour.

On the floured work surface, form a ball, then wrap in plastic wrap and chill overnight.

The next day, degas the dough and shape it into a crown. Place on a baking tray lined with baking paper. Leave the dough to rise in the switched-off oven with a large bowl of hot water for at least 2 to 3 hours.

Brush the pastry with egg yolk.

Sprinkle with sugar pearls.

Bake at 160°C for 15 minutes, placing the brioche in a cold, unheated oven (so that it continues to rise and is thus softer and more airy), then turn the oven off for about 10/15 minutes.

Pistachio galette

Pistachio galette made with

– homemade inverted puff pastry,
– pistachio cream,
– pastry cream.

Material used

– Baking tray

– Parchment paper

– Rolling pin

– 1 bean

– Silikomart braided effect silicone mat

Ingredients

Inverted puff pastry

Mani butter
✔330g butter for turning
✔130g flour

Dump
✔100g kneaded butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar

Pastry cream
✔250g milk
✔Vanilla powder or vanilla pod
✔2 egg yolks
✔40g caster sugar
✔20g cornflour

Pistachio cream
✔65g ointment butter
✔65g icing sugar
✔1 egg
✔85g pistachio powder
✔1 capful of rum

Frangipane cream
✔Pistachio cream
✔110g custard

+a few chopped pistachios

The recipe

Serves 4 to 6

Inverted puff pastry

Mani butter
✔330g butter for turning
✔130g flour

In the bowl of the food processor, add the chopped tourage butter and the flour. Mix with the hook until the mixture is smooth. Spread on a sheet of baking paper and form a rectangle of even height. Cover with plastic wrap and chill for at least 1 hour.

Distemper
✔100g butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar
In the bowl of a food processor, add the softened butter, salt and flour. Start mixing and then pour in the cold water with the vinegar. Then pour onto a sheet of baking paper and make a rectangle the same width as the kneaded butter. Use a rolling pin to make an even rectangle. Film and chill for at least 1 hour.

Make 2 double rounds and then 1 single round, leaving the dough to rest in the fridge for at least 2 hours between each round.

On the floured work surface, roll out the kneaded butter into a rectangle. Place the tempera in the middle. Fold the two ends of the beurre manié towards the middle, over the distemper to wrap it completely.

First double or wallet round
Roll out the dough lengthwise. Fold the top quarter downwards and then the bottom quarter upwards, leaving a space of about two fingers. Then fold the dough in half by half. Rotate the dough a quarter turn. With a knife, make small cuts in the dough on both sides. Wrap the dough in plastic wrap and chill for at least 1 hour.

Second double or wallet round – same as above
Roll out the dough lengthwise. Fold the top quarter down and then the bottom quarter up, leaving a space of about two fingers. Then fold the dough in half by half. Rotate the dough a quarter turn. With a knife, make small cuts in the dough on both sides. Wrap the dough in plastic wrap and chill for at least 1 hour.

Single turn
Roll out the dough lengthwise again, turn it a quarter turn and fold it in three, first the right side towards the middle and then the left side.

Pastry cream
✔250g milk
✔Vanilla powder or vanilla pod
✔2 egg yolks
✔40g caster sugar
✔20g cornflour

Heat the milk with the vanilla. In a bowl, add the egg yolks, sugar and cornflour. Mix well. Pour the hot milk over the mixture gradually while stirring, then return it to the pan. Return to the heat, over medium heat, stirring constantly until the cream thickens. Pour the cream into a bowl, strain and chill. You will have enough custard left over at the end of this recipe to make and freeze a second circle of frangipane cream.

Pistachio cream
65g of butter
65g icing sugar
1 egg
85g pistachio powder (Mix pistachios)
1 capful of rum
Mix all the ingredients together.

Frangipane cream
Pistachio cream
110g of pastry cream

Mix the pistachio cream and the custard. I added some chopped pistachios on top for a little crunch. Place the cream on a piece of baking paper. Place a bean on top and freeze overnight.

The next day, roll out your puff pastry into a large rectangle and cut two circles (one slightly larger than the other) in the puff pastry (use a cutter or scalpel to cut the pastry so as not to crush the leaves). Brush the smaller circle with water. Place the frozen pistachio frangipane cream in the middle and cover with the second circle of puff pastry. Press all around to divide the pastry well. Turn the whole thing over on a baking tray, having previously placed a Silikomart silicone mat with a braided effect.

Brush egg yolk over the top only (be careful not to apply egg yolk to the edges) then place in the fridge for at least 10 minutes to allow the yolk to dry. Place your cake in the fridge for 30 minutes before baking.

Bake at 180°C for 30 min then lower the temperature to 160°C for 40 min.

After baking, turn the cake over to get the braided effect on the top. I sprinkled a little caramel powder (obtained by mixing cooled caramel) and put the cake back in the oven at 220°C for a few minutes to colour it.

I put some chopped pistachios on top.

Hazelnut galette

Hazelnut galette made with

– homemade inverted puff pastry,
– hazelnut cream,
– pastry cream.

Material used

– Baking tray

– Parchment paper

– Rolling pin

– 1 bean

Ingredients

Inverted puff pastry

Mani butter
✔330g butter for turning
✔130g flour

Dump
✔100g kneaded butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar

Pastry cream
✔250g milk
✔Vanilla powder or vanilla pod
✔2 egg yolks
✔40g caster sugar
✔20g cornflour

Hazelnut cream
✔65g ointment butter
✔65g icing sugar
✔1 egg
✔85g hazelnut powder
✔1 capful of rum

Frangipane cream
✔Hazelnut cream
✔110g custard

+some chopped hazelnuts

The recipe

Serves 4 to 6

Inverted puff pastry

Mani butter
✔330g butter for turning
✔130g flour

Make 2 double rounds and then 1 single round, leaving the dough to rest in the fridge for at least 2 hours between each round.

Single turn
Roll out the dough lengthwise again, turn it a quarter turn and fold it in three, first the right side towards the middle and then the left side.

Pastry cream
✔250g milk
✔Vanilla powder or vanilla pod
✔2 egg yolks
✔40g caster sugar
✔20g cornflour

Hazelnut cream
✔65g butter
✔65g icing sugar
✔1 egg
✔85g hazelnut powder
✔1 capful of rum
Mix all the ingredients together.

Frangipane cream
✔Hazelnut cream
✔110g custard

Mix together the hazelnut cream and the custard. I added chopped hazelnuts on top to add a little crunch. Place the hazelnut cream on a piece of greaseproof paper. Place a bean on top and freeze overnight.

The next day, roll out your puff pastry into a large rectangle and cut out two hazelnut shapes (one slightly larger than the other) in the puff pastry (use a cutter or scalpel to cut the pastry and not to crush the leaves). Brush some water on one of the hazelnuts with a brush. Place the frozen frangipane cream in the middle and cover with the second circle of puff pastry. Press all around to divide the pastry well. Turn the whole thing over on a baking tray.

Brush egg yolk over the top only (be careful not to apply egg yolk to the edges) then place in a cool place for at least 10 minutes for the yolk to dry. Brush with more egg yolk and decorate the cake with the back of a knife. Place the cake in the fridge for 30 minutes before baking.

Prick the pastry (small holes with a wooden pick) at the level of your decoration so that the air escapes during baking. Bake at 180°C for 20 minutes and then lower the temperature to 160°C for 40 minutes.