English – Page 34 – Les délices 31

Lemon entremet

It is composed of

– sweet pastry
– a lemon mousse,
– a lemon madeleine biscuit,
– an Italian meringue,
– mint leaves.

Material used

– Micro perforated silicone baking mat X2

– Silikomart Rainbow mould

– Tefal baking tray

Ingredients

For the lemon madeleine biscuit (the day before)
✔30g butter
✔25g egg
✔50g caster sugar
✔Vanilla liquid
✔20g milk
✔5g single cream
✔35g flour
✔1/2 sachet of yeast
✔25g egg whites
✔Zest of one lemon

Lemon curd (the day before)
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g sugar
✔35g eggs

Lemon mousse (the day before)
✔100g Curd
✔120g single cream

Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk

Italian meringue
✔60g caster sugar
✔22g water
✔60g egg whites

The recipe

In a mixing bowl, work the butter into the powdered sugar. Add the egg and vanilla. Mix well. Add the milk and cream and whisk again. Sift in the flour and baking powder. In another bowl, beat the egg whites and add them gently to the previous mixture. Finally, add the lemon zest. Pour onto a baking tray covered with baking paper. Smooth with an angled spatula.

Bake at 170°C until lightly coloured. Leave to cool completely and then cut out biscuits to fit your silikomart.

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

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

Lemon mousse
✔100g Curd
✔120g single cream

Whip the chilled liquid cream with an electric mixer and gently fold into the previous mixture with the lemon curd.

Assembly

Place your biscuit in the Silikomart rainbow mould on the rectangular side. Fill the rest of the mould with lemon mousse. Place in the freezer overnight.

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

Mix all the ingredients together, wrap and chill. Roll out the dough thinly between 2 sheets of baking paper. Using the cutter supplied with the mould. Use both sides of the cutter for both sides. Place in the freezer while you preheat your oven. Bake between two micro perforated baking mats at 170° for about 12 minutes. Leave to cool.

Italian Meringue
✔60g caster sugar
✔22g water
✔60g egg whites

Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, start beating the egg white and then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a pastry bag with a piping bag.

Assembly
Poach the meringue over the lemon mousses and then use a blowtorch to colour it. Use the remaining meringue to stick the sweet pastry biscuits on either side of the tartlet. Place the tartlets in the fridge until ready to eat. I decorated the tart with fresh mint leaves.

Pistachio eclairs

Pistachio eclairs made of

– choux pastry,
– chopped pistachios,
– a pistachio pastry cream,
– pistachio praline.

Material used

– Micro-perforated baking mat

Ingredients

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

+Icing sugar / chopped pistachios

Pistachio Praline
✔120g pistachios
✔60g caster sugar

Pistachio pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔60g pistachio praline

Baking

180°C
35 to 40 minutes

The recipe

For 7 to 8 éclairs

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

+Icing sugar / chopped pistachios

In a saucepan heat the water, milk, butter, salt and sugar.
Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach the éclairs on a baking tray covered with a micro perforated baking mat. Sprinkle the icing sugar over the top, followed by the chopped unsalted pistachios.

Bake at 180°C for 35 to 40 minutes (time may vary depending on the oven).

Leave to cool on a wire rack, then cut the éclairs in half lengthways.

Pistachio praline
✔120g pistachios
✔60g caster sugar

Pour the unsalted pistachios onto a baking tray and place in the oven at 150°C for 15 minutes to roast. In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper or silicone mat and leave to cool. Place the pistachios (having rubbed them to remove the skins) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you have a praline.

Pistachio pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔60g pistachio praline
Heat the milk. In a bowl mix the yolks, sugar, cream powder.

Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.

Remove from the heat and add the drained gelatine, the butter cut into pieces and the pistachio praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.

Assembly
Take the cooled cream and fill a piping bag. Poach on the eclairs. Fill a second piping bag with the remaining pistachio praline and place it on the eclairs. Place in a cool place until ready to eat.

Lemon and strawberry cake

Composed of

a lemon biscuit,
a strawberry compote
a lemon mousse
a strawberry jelly.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Lemon biscuit (the day before)
✔25g butter
✔25g egg
✔50g caster sugar
✔Vanilla liquid
✔20g milk
✔5g liquid cream
✔35g flour
✔1/2 sachet of yeast
✔50g whipped egg whites
✔Zest of one lemon

Strawberry compote (the day before)
✔180g mixed strawberries
✔40g caster sugar
✔5g NH pectin
✔80g strawberries cut into pieces
✔5g lemon juice

Lemon mousse 🍋 (the day before)
✔1 whole egg
✔55 g sugar
✔65 lemon juice
✔40g butter
✔4g gelatine
✔120g cold liquid cream

Strawberry jelly
✔100g strawberries
✔3g gelatine
✔15g caster sugar
✔Red colouring

The recipe

Serves 5 to 6

Lemon biscuit (the day before)

Mix the ingredients together. Pour onto a baking tray. Bake at 170°C. Cut the biscuit to the size of your frame.

Strawberry compote (the day before)
Make a strawberry compote and pour it over the biscuit in the frame. Place in the freezer.

Lemon mousse 🍋 (the day before)
Make a lemon curd and fold in the whipping cream. Pour this mousse over the compote and place in the freezer again.

Strawberry jelly
The next day, make the strawberry jelly and cover the surface of the cake.

Popcorn and caramel entremet

Popcorn and caramel entremet composed of

– a vanilla biscuit,
– caramel,
– popcorn mousse,
– yellow velvet spray.

Material used

– Silikomart naturae corncob mould

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

– Yellow velvet spray

Ingredients

Vanilla biscuit
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g liquid cream 30%

Popcorn infused liquid cream
✔40g corn
✔200g liquid cream

Popcorn mousse
✔60g liquid cream infused with popcorn
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% MG min

Assembly

Yellow velvet spray

The recipe

Vanilla biscuit
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites

In a bowl pour the egg, brown sugar, cream, vanilla powder. Then add the melted butter. Sift in the flour. In another bowl, beat the egg whites with an electric mixer. Gently fold in the egg whites. Spread the mixture over 1 cm, smooth it out with an angled spatula and bake at 170°C for 10 minutes, then cut the cold biscuit to the diameter of your moulds.

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g liquid cream 30%

Heat the sugar in a pan. When it turns golden, add the butter gradually. Stir. Finally add the hot cream. Cook over low heat for about 6 minutes so that the caramel thickens. Strain and put in a cool place. Place 1 to 2 spoonfuls on each biscuit and place in the freezer.

Popcorn-infused liquid cream
✔40g corn
✔200g of liquid cream

Pour corn kernels into a pan with a little oil. Place a lid on it and heat. When all the popcorn has popped, add some liquid cream. Heat the cream, turn off the heat and leave to infuse for at least 1 to 2 hours. Strain the popcorns by crushing them as much as possible to recover the infused cream.

Popcorn mousse
✔60g liquid cream infused with popcorn
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% MG min.

In a bowl of cold water, place the gelatine leaves. In a bowl, add two egg yolks with powdered sugar and mix. Return the infused cream to the heat and pour it gradually into the bowl. Stir and return to the pan. Cook without stopping to stir, without exceeding 82 to 83°C. Remove from the heat, add the gelatine, mix and set aside to cool slightly. In the meantime, whip the 100g of cold liquid cream with an electric mixer. Mix in the previous mixture and stir gently with a spatula.

Assembly

Fill the silikomart Naturae Corncobs with popcorn mousse. Add the vanilla biscuit with the caramel on the inside. Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply a yellow velvet spray.

I made white chocolate leaves coloured in green to decorate. I served with some popcorn and the remaining caramel.

Square choux with cream and strawberries

Square choux with cream and strawberries

– choux pastry,
– pastry cream,
– mascarpone whipped cream,
– strawberries,
– white chocolate.

Materials used

– 2 X Micro perforated silicone baking mats

– Silikomart micro perforated strips

– Silikomart ring square tart mould

– Pastry bags

– Fluted pastry case

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

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

Montage
✔ White chocolate
✔ Fresh strawberries
✔ Mascarpone whipped cream

The recipe

For 4-6 choux

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

IIn a saucepan, heat the water, milk, butter, salt and sugar. Remove from heat and add the flour. Mix well. Pour into a bowl and gradually add the beaten eggs. Place micro perforated strips in your tartlet pans. Poach the choux pastry in the tartlet circles. Place a second micro-perforated mat on top with weight on it. Bake at 180°C for 45 to 50 minutes (time may vary depending on oven).

Pastry cream
✔300g 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 powdered sugar. Then add the cream powder or cornstarch. Pour the hot milk over the mixture and return it to the pan. Cook without stopping stirring. Remove from the heat and add the butter cut into pieces.

Assembly
Fill a piping bag with the cream

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

Whip the cream with an electric mixer with the mascarpone. Add the powdered sugar. Poach the whipped cream all around the top and decorate with strawberries cut in the middle.

Finish by adding decorated white chocolate.

Tiramisu cup

Tiramisu cup composed of

– a milk chocolate shell,
– homemade sponge cake,
– mascarpone cream,
– brown velvet spray.

Materials used

– Plastic glasses

– Socket

– Plain socket

– Ancel 210 bloom gelatin

– Brown velvet spray

Ingredients

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
✔ icing sugar

Baking
180°C – 8 to 10 minutes

Mascarpone cream
✔175g mascarpone
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine

Assembly
✔Expresso
✔Spray velvet brown
✔Milk chocolate for the shell

The recipe

Serves 5 to 6

Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g 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.

Milk chocolate shell

250g milk chocolate

Melt milk chocolate in a bain-marie until it reaches 40-45°C. Wait until the temperature drops to 27°C, stirring, then return to the bain-marie very quickly to reach 30-31°C. Fill the cups with chocolate and invert them over your dish to remove the excess. Place in a cool place to allow the chocolate to harden.

Mascarpone cream
✔175g mascarpone
✔2 yolks
✔2 whites
✔55g caster sugar
✔10g milk
✔3g gelatine

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 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 sugar. Gently mix the egg whites with the mascarpone cream. Fill a piping bag with this cream.

Assembly
✔A double espresso
✔brown velvet spray

Soak your biscuits, with a brush, in coffee. Alternate layers of coffee-soaked biscuit and layers of mascarpone cream in your cup. Finish with the mascarpone cream.

Place in the freezer for at least two hours.

Remove your cups from the freezer. Apply brown velvet spray to the top. Carefully cut out the plastic cup with a scissor.

I decorated it with a chocolate coffee bean.

I used a chocolate mould for the spoon.

Raspberry and vanilla tartlet

Raspberry and vanilla tartlet made with

– sweet pastry,
– almond cream,
– pieces of raspberries,
– a vanilla dome,
– white velvet spray,
– fresh raspberries,
– a raspberry compote.

Material used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Silikomart ring tart mould Klassik 80mm

– Silikomart mould 15 mini truffles

– White velvet spray

Ingredients

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 almonds
✔30g egg
✔30g almond powder
✔30g powdered sugar
✔30g of butter

Vanilla dome
✔40g white chocolate
✔40g liquid cream
✔2g gelatine
✔80g liquid cream 30% MG

Raspberry Compote

✔50g raspberries
✔10g powdered sugar
✔1g NH pectin

Assembly

✔White velvet spray
✔Raspberries and mint leaves

The recipe

Vanilla dome
✔40g white chocolate
✔40g liquid cream
✔2g gelatine
✔80g liquid cream 30% MG
✔Vanilla bean or vanilla powder

In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 40g of liquid cream with the scraped and split Black Bourbon 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 (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Fill the silikomart mould with 15 mini trufles and place in the freezer for at least 4 hours.

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 place in the fridge for 30 minutes. Line the circles with the dough. Place in the freezer for 10 minutes while you preheat your oven. Place in the oven at 170°C and bake for 10 minutes.

Creamy almonds
30g egg
30g almond powder
30g powdered sugar
30g of softened butter

Mix the butter with the icing sugar. Add the almond powder and the egg. Mix together and divide between the tartlet bases. Add raspberry pieces. Bake the tartlets at 170° for about 15 to 20 minutes. Leave to cool.

Raspberry Compote

50g raspberries
10g powdered sugar
1g pectin NH

In a small bowl, mix the sugar and the pectin NH. In a saucepan, pour 50g of mixed raspberries and heat. As soon as it boils, add the pectin and sugar mixture and cook for 2 minutes without stopping stirring. Fill a piping bag with the compote.

Remove the vanilla domes from the freezer and apply the white velvet spray immediately. Place the dome in the middle of the tartlet. Place fresh raspberries all around.

Garnish the raspberries with the compote. Decorate all around with fresh mint leaves.

I placed a small square of chocolate on the dome, made with a chocolate transfer sheet.

Praline cake

Praline cake composed of

– an almond biscuit,
– a praline crisp
– praline butter cream,
– icing sugar

Material used

– Rectangular frame 20X11x4.5 cm

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
✔65g icing sugar
✔65g almond powder
✔25g flour
✔40g whole milk
✔150g egg whites
✔25g caster sugar
✔a pinch of fine salt
✔ Icing sugar

Almond and hazelnut praliné
✔75g almonds
✔75g hazelnuts
✔75g caster sugar

Praline crisp
✔25g milk chocolate
✔12g crêpes dentelles
✔35g praline

Praline butter cream
✔100 g egg yolks
✔100 g water
✔140 g caster sugar
✔260 g softened butter
✔130 g praline

The recipe

Almond biscuit
✔65g icing sugar
✔65g almond powder
✔25g flour
✔40g whole milk
✔150g egg whites
✔25g caster sugar
✔a pinch of fine salt
✔ icing sugar

Pour the icing sugar, almond powder and flour into a bowl. Add the milk and mix. Beat the egg whites with an electric mixer and a pinch of salt. Tighten the whites by adding the caster sugar in two batches. Add ⅓ of the whites to the batter and mix to soften. Add the rest and mix gently. Pour onto a baking tray, smoothing the surface. Sprinkle the entirety of the icing sugar. Bake at 180°C for 10 to 12 minutes. Leave to cool and then cut out 4 biscuits of identical size 20X11 cm.

Almond and hazelnut praliné
✔75g almonds
✔75g hazelnuts
✔75g caster sugar

Roast the hazelnuts and almonds on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the hazelnuts (without the skin) and the almonds and blend until you have a praline. Be careful, you need a good blender.

Crunchy praline
✔25g milk chocolate
✔12g crêpes dentelles
✔35g praline

In a bowl, pour the praline, the previously melted milk chocolate and add the crumbled crêpes dentelles. Mix gently. Spread this crumble on your first almond biscuit. Place in the freezer for a few minutes.

Praline butter cream
✔100 g egg yolks
✔100 g water
✔140 g caster sugar
✔260 g softened butter
✔130 g praline

Pour the water and caster sugar into a saucepan and heat to 118°C. Put the yolks in the bowl of a food processor and start whisking when the syrup reaches 115°C. When the syrup reaches 118°C, pour it over the yolks and whizz until cool. When the mixture has cooled, gradually add the butter, cut into pieces, while stirring at low speed. Finally add the praline and mix.

Assembly
Place your first biscuit in the bottom of your frame, the one with the crispy praline. Cover with ¼ of the butter cream. Place the 2nd biscuit, the 2nd quarter of the buttercream. Cover with the 3rd biscuit and the 3rd quarter of buttercream. Finally finish with the last biscuit and the remaining buttercream. Smooth out the top and place in a cool place.

Serve whole or cut into individual portions. Sprinkle with icing sugar at the last moment and decorate with chocolate.

Strawberry cube entremet

Strawberry cube entremet composed of

– a strawberry mousse,
– a strawberry compote insert,
– an almond biscuit,
– a mirror glaze,
– a strawberry tail,
– sesame seeds.

Materials used

– Silikomart mould 8 cubes

– Ancel 210 bloom gelatine

– Silikomart mould 15 cubes

Ingredients

Strawberry mousse
100g mixed strawberries
20g powdered sugar
120g of liquid cream
3g gelatine

Strawberry compote
90g mixed strawberries
10g sugar
60g of diced strawberries
2g gelatine

Almond biscuit
35g almond powder
1 egg
1 egg white
35g icing sugar
10 g butter
7 g flour

Mirror glaze
✔45g sugar
✔45g glucose
✔45g white chocolate
✔25g water
✔4g gelatine
✔30g liquid cream
✔red colouring

Assembly
✔Strawberry quail
✔Sesame seeds

The recipe

For 4 desserts

Almond biscuit (the day before)
35g almond powder
1 egg
1 egg white
35g icing sugar
10g butter
7 g flour

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the almond 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 from the oven and allow to cool before cutting into squares.

Strawberry compote (the day before)
90g of mixed strawberries
10g sugar
60g of diced strawberries
2g gelatine

Place the gelatine leaves in a bowl of cold water. Heat the strawberry coulis with the caster sugar in a saucepan until it reaches at least 60 to 65°C. Remove from the heat and add the gelatine and the diced strawberries. Fill the 15-cube silikomart mould and chill for at least 2 hours until the gelatine has set. Then place in the freezer for at least 2 to 3 hours.

Strawberry mousse (the day before)
100g of mixed strawberries
20g caster sugar
120g of liquid cream
3g gelatine

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

Assemble: Fill the silikomart mould with 8 strawberry mousse cubes halfway up the sides. Add the frozen insert in the middle. Top with strawberry mousse and finish with the almond biscuit. Place in the freezer overnight.

Mirror glaze (the day before)
✔45g sugar
✔45g glucose
✔45g white chocolate
✔25g water
✔4g gelatine
✔30g liquid cream
✔red colouring

Soften the gelatine in a container filled with cold water. Melt the white chocolate in the microwave. In a saucepan, heat the water, sugar, glucose. Remove from the heat and add the gelatine. Mix well. Pour over the melted white chocolate. Add the liquid cream and colouring. Mix to blend the mixture well. Filter on contact and place in a cool place.

The next day, bring the icing to around 35°C and pour over the still frozen cubes.

Final assembly
✔ Strawberry tails
✔Sesame seeds

I decorated with sesame seeds and a strawberry tail.

Pear and dulcey entremet

Pear and dulcey entremet composed of

– an almond biscuit,
– a pear mousse,
– brown velvet spray,
– a dulcey rock icing.

Material used

– Silikomart mould for Vela sails

– Ancel 210 bloom gelatin (gold quality)

– White velvet spray

Ingredients

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

Pear mousse (the day before)
✔260g ripe pears, mixed
✔3 sheets of gelatine
✔150g liquid cream 30% MG

Dulcey rock icing
✔Dulcey or white chocolate
✔Chopped almonds
✔Neutral oil

Brown velvet spray

The recipe

For about 6 desserts

Almond biscuit (the day before)
✔65 g almond powder
✔1 egg
✔2 egg whites
✔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 almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before cutting it out with the cutter supplied with the Silikomart mould.

Pear mousse (the day before)
✔260g ripe pears, mixed
✔3 sheets of gelatine
✔150g of liquid cream 30% MG
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. Add the cooled pear purée.

Assembly
Fill the silikomart with the pear mousse. Add the almond biscuit and place in the freezer overnight.

Dulcey rock icing
✔Chocolate praline
✔Chopped almonds
✔Neutral oil
In a narrow container that can hold the entremet, pour dulcey chocolate with a little neutral oil and chopped almonds.

If you do not have dulcey chocolate, you can use white chocolate. Place the chocolate in an ovenproof container and bake at about 130°C. Stir frequently until the chocolate has a nice caramel colour. You can add a little oil. Mix well.

Remove the desserts from the freezer and apply the brown velvet spray immediately. Push a wooden skewer over the top and dip the entremets into the rock icing which has been brought to a temperature of <40°C. Scrape the edges of the cakes to remove the excess and place them on your serving dish.

I decorated with a little gold leaf to hide the hole made with the wooden pick. Place in the fridge for at least 3 to 4 hours.