English - Les délices 31

Apple, quince and hazelnut cake

Apple, quince and hazelnut cake composed of

– a hazelnut biscuit,
– a praline crunch,
– an apple and quince compote,
– a vanilla mousse,
– a quince jelly.

Full paid recipe (ebook autumn flavours)

Material used

– Rectangular pastry frame 20X10cm

– Ancel 210 Bloom gelatin (gold quality)

Ingredients

Preparation of the quince
✔1 quince

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

Praline crisp
✔hazelnut praline
✔milk chocolate
✔crêpes dentelles

Apple and quince compote
✔applesauce (cooked apples, mixed)
✔quince compote (previously cooked and mixed quince)
✔caster sugar
✔gelatine

Vanilla mousse
✔full cream
✔white chocolate
✔gelatine
✔whipped cream
✔1 vanilla pod
✔icing sugar

Quince jelly
✔quince cooking juice
✔caster sugar
✔gelatine

The recipe

Preparation of quince
✔1 quince
Cut your quince into pieces, keeping the seeds and skin. Pour into a saucepan and cover with water. Cook for 1h30 to 2h00 on low/medium heat. At the end of the cooking time, strain the juice and keep it for making your jelly. Keep the quince pieces for the quince compote. I put them through a manual purée press to remove the seeds and skins.

Hazelnut biscuit
✔65 g hazelnut 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 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 a rectangle measuring 20X10cm. Place the biscuit on a plate inside your rectangular frame.

Praline crisp
✔hazelnut praline
✔milk chocolate
✔crêpes dentelles

Mix the praline, the melted chocolate and the crêpes dentelles. Spread it on the hazelnut biscuit and put in the freezer.

Apple and quince compote
✔applesauce (cooked apples, mixed)
✔quince compote (previously cooked and mixed quince)
✔caster sugar
✔gelatine

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the apple and quince compote with the caster sugar. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Pour over the hazelnut biscuit. Place in the freezer.

Vanilla mousse
✔full cream
✔white chocolate
✔gelatine
✔whipped cream
✔1 vanilla pod
✔icing sugar

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 100g of liquid cream with the vanilla pod previously split in half and scraped out. 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. Pour over the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer and gradually add the icing sugar. Pour over the previous mixture and stir gently. Pour inside your rectangular frame over the compote and place in the freezer overnight.

Quince jelly
✔quince cooking juice
✔caster sugar
✔gelatine

Soften the gelatine leaves in a bowl of cold water. In a saucepan, pour the quince cooking juice, powdered sugar and then bring to the boil. Remove from the heat and add the 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 slices and thaw in the fridge.

I decorated the cake with pieces of quince paste made with the remaining quince compote. Cook the quince compote in a saucepan for 18 to 20 minutes, weighing it beforehand. Add the same amount of sugar (for example 100g quince compote and 100g caster sugar). Stir regularly throughout the cooking process. Pour into a frame, having previously wrapped it in film, and leave to dry. The next day I cut out squares of quince paste and covered them with caster sugar.

Chocolate Eclair

Chocolate eclair made of

– choux pastry,
– chocolate pastry cream,
– fondant.

Material used

– Silikomart micro-perforated mat

– Pastry bag

– Filling piping

Ingredients

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

Pastry cream
✔150ml milk
✔30g sugar
✔2 egg yolks
✔10g cornflour
+
✔Milk chocolate (to be measured out according to the desired intensity)

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔salt
✔1 teaspoon of 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 all at once, mixing well to dry out the dough for 2 to 3 minutes.
– Then add the beaten eggs gradually, mixing well between each egg.
– Poach the eclairs on a baking tray covered with silpat paper. Bake at 155°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

Pastry cream
✔150ml milk
✔30g sugar
✔2 egg yolks
✔10g cornflour
+
✔Milk chocolate (to be measured according to the desired intensity)

– Heat the milk in a saucepan.
– In a bowl, mix the yolks, sugar, cornflour and
cornstarch.
– Pour the hot milk over the mixture and stir. Pour back into the pan.
– Stir until thickened. Add the chocolate and stir until melted. Set aside in a cool place.

Assembly
Fill the eclairs with cream using a piping bag and a piping tip. Make three small holes in the bottom of each eclair and fill with cream. Heat the white fondant (35°C) in a bain-marie in two separate pans with a little chocolate in one and caramel colouring in the other. Drizzle over the éclairs and set aside in a cool place.

Hazelnut tartlet

Hazelnut tartlet composed of

– a sweet hazelnut pastry,
– a hazelnut cream,
– hazelnut praline,
– a gianduja ganache,
– a dome of hazelnut mousse,
– a hazelnut praline glaze.

Materials used

– Silikomart ring klassik mould
– Micro perforated baking mat
– Perforated silikomart tartlet rings
– Angled spatula
– Gold 210 bloom gelatine

Ingredients

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

Homemade Gianduja
✔30g hazelnuts
✔30g icing sugar
✔30g milk chocolate

Hazelnut mousse dome
✔35g cream
✔1 egg yolk
✔60g hazelnut praline
✔90g cold liquid cream (30% fat)
✔15g powdered sugar
✔3g gelatine

Ganache gianduja
✔50g homemade gianduja
✔100g of liquid cream

Hazelnut sweet pastry
✔110g flour
✔45g icing sugar
✔25g hazelnut powder
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt

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

Hazelnut praline mirror icing

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

The recipe

For 4 100% hazelnut tarts

Homemade 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. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.

Homemade gianduja (the day before)
30g hazelnuts
30g icing sugar
30g milk chocolate
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. Rub the cooled hazelnuts to remove the skin. Place in the bowl of a food processor with the icing sugar and blend. Then add the melted milk chocolate and blend again.

Hazelnut mousse dome (The day before)
35g cream
1 egg yolk
60g gianduja
90g of cold liquid cream (30% fat)
3g gelatine
In a bowl of cold water, soften the gelatine sheet. Heat the cream in a saucepan. In a bowl, mix the yolk and sugar. Pour over the hot cream and return to the pan. While stirring, heat to 82°C. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Add the praline and set aside. Whip the 90g of cold liquid cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer.

Gianduja ganache (The day before)
50g homemade gianduja
100g of liquid cream
Add the gianduja to a bowl. Heat the cream in a small saucepan and pour over the gianduja. Stir,

strain the bowl and chill overnight.

Hazelnut sweet pastry
✔110g flour
✔45g icing sugar
✔25g hazelnut powder from Maison de la noisettes
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, wrap and refrigerate for 1 hour. Roll out the pastry between two sheets of greaseproof paper and cut out circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 160°C.

Hazelnut cream
✔25g butter, softened
✔25g icing sugar
✔25g hazelnut powder from Maison de la noisettes
✔25g eggs
Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Mix well.

Pour into the bottom of the tarts, 25g per tart, then bake for 20 minutes. Leave to cool.

Hazelnut praline mirror icing

✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk
In a bowl of cold water, place the gelatine leaves. In a saucepan heat the sugar, water and glucose to 110°C. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the praline and condensed milk. Use a hand blender to mix the mixture evenly. When the temperature is close to 35°C, proceed with the icing of the frozen domes.

Assembly
Roasted hazelnut slivers from Maison de la Noisette

Add a spoonful of Maison de la Noisette praline to the cooled tartlets. Beat the gianduja ganache with an electric mixer and fill the tartlets. Smooth out to the edge with a spatula. Remove the frozen domes and apply the mirror icing. Place the mirror-glazed dome on the tartlet.

I decorated it with roasted hazelnut chips and edible gold leaf. Place in a cool place until ready to eat. At the last moment, I added the caramelised hazelnuts just before serving.

Lemon tartlet

Lemon tartlet made of :

– sweet pastry,
– lemon cream,
– lemon mousse covered with a white velvet spray.

Material used

– Micro perforated baking mat
– Perforated silikomart tart mould
– Paradis 37 Silikomart mould
– White velvet spray

Ingredients

Lemon mousse

✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatine
✔80g of liquid cream

Sweet pastry

✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk
✔green food colouring

Lemon cream

✔45g sugar
✔45g lemon juice
✔ lemon zest
✔1 egg
✔60g butter

The recipe

For 5 tartlets

Lemon mousse

✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatine
✔80g of liquid cream
Heat the egg, sugar and lemon juice in a saucepan. Cook at 85°C without stopping stirring. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. Set aside. Whip the cold liquid cream with an electric mixer and add the previous preparation when it has cooled. Pour into the Silikomart Paradis mould and place in the freezer for at least 4 hours.

Sweet pastry

✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk
✔green food colouring
Mix all the ingredients together, wrap and chill. Roll out the dough thinly between 2 sheets of baking paper. Line the circles and prick the pastry with a fork. Bake the tart shells at 180° for about 14 minutes. Leave to cool.

Lemon cream

✔45g sugar
✔45g lemon juice
✔ lemon zest
✔1 egg
✔60g butter

Heat the egg, sugar, lemon juice and zest in a saucepan. Cook at 85°C without stopping to stir. Remove from the heat. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix and chill.

Assembly
Once the tarts have cooled, garnish with lemon cream to the rim. Remove the frozen lemon mousses and apply white velvet spray immediately. Carefully place the mousses on the tarts.

I put a lemon peel on top and decorated with small mint leaves.

Hazelnut and pear entremet

Hazelnut and pear Entremet composed of

– a hazelnut biscuit,
– a pear insert,
– a pear mousse,
– velvet spray.

Material used

– Pavoni pear mould 5.3 X 7 cm

– Silikomart mini spheres mould X24

– Ancel 210 Bloom gelatine (gold quality)

– Yellow, brown and orange velvet sprays

For 8 small pears

Pear insert (the day before)
✔90g mixed ripe pears (or pears in syrup)
✔90g diced pears
✔2g pectin
✔10g caster sugar
In a saucepan, pour the mixed pears. Heat through. In a small bowl, combine the sugar and pectin. Add to the pan as soon as it boils and ,without stopping stirring, cook for 1 minute. Remove from the heat, add the diced pears and mix. Pour into the silikomart mini spheres X24 mould and place in the freezer for 2 to 3 hours.

Hazelnut biscuit (the day before)
✔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 nutty colour and smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder ( from Maison de la noisettes), 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 a round cookie cutter to fit the diameter of your silicone mould opening.

Pear mousse (the day before)
✔160g ripe pears, mixed
✔100g of liquid cream 30% MG minimum
✔3g gelatine

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 some of the pear mousse into the Pavoni mould. Assemble the pear insert halves in pairs and place them in the pear mould. Add a little pear mousse and finish with the hazelnut biscuit.

The next day, take out the frozen pears and immediately apply the velvet sprays (yellow, brown and orange). Place in the fridge while defrosting (2 hours).

I made the pear tails with milk chocolate.

Vanilla, caramel and peanut cake

Vanilla, caramel and peanut cake consisting of

– a peanut biscuit,
– a peanut praline crunch,
– a vanilla mousse,
– a caramel cream,
– a caramel glaze.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Peanut praline
✔100g peanuts
✔50g caster sugar

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

Peanut praline crisp
✔60g peanut praline
✔35g crêpes dentelles
✔30g milk chocolate

White chocolate vanilla mousse – 1
✔50g full cream
✔50g white chocolate
✔2.5 g gelatine
✔100 g whipped cream
✔vanilla pod

Creamy caramel
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream
✔3g gelatine

White chocolate vanilla mousse – 2
50g full cream
50 g white chocolate
2.5 g gelatine
100 g whipping cream
vanilla bean

Caramel glaze
70 g + 10 g sugar
6 g cornflour
60 g water
60 g liquid cream
4 g gelatine

The recipe

For about 5 to 6 people

Peanut praline
✔100g peanuts
✔50g caster sugar
Pour the 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 praline.

Peanut Biscuit
✔65g icing sugar
✔1 egg
✔65g peanut powder
✔20g butter
✔15 g flour
✔15g caster sugar
✔2 egg whites

Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the peanut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into a rectangle of 20X10cm. Place the frame on a plate, followed by the biscuit. Set aside.

Peanut praline crisp
✔60g peanut praline
✔30g milk chocolate
✔35g crêpes dentelles

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

White chocolate vanilla mousse – 1
✔50 g full cream
✔50 g white chocolate
✔2.5 g gelatine
✔100 g whipped cream
✔vanilla pod

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 50 g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine. Pour over the previously melted white chocolate. Mix and set aside. Whip the cold cream (100g) . Pour over the previous mixture and stir gently.
Pour the vanilla mousse over the praline crumble (about 200g) and place in the freezer immediately.

Creamy caramel
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream
✔3g gelatine

In a large bowl of cold water, place the gelatine leaves. In a bowl, mix the yolks and the 100g of cold liquid cream. Set aside. In a saucepan, make a caramel with the water, sugar and glucose.
Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the pastry frame over the vanilla mousse and place in the freezer for at least 10 minutes until the cream sets.

White chocolate vanilla mousse – 2
✔50 g full cream
✔50 g white chocolate
✔2.5 g gelatine
✔100 g whipping cream
✔vanilla pod

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 50 g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine. Pour over the previously melted white chocolate. Mix and set aside. Whip the cold cream (100g) . Pour over the previous mixture and stir gently.
Pour the vanilla mousse over the creamy caramel (approx. 200g) and place in the freezer immediately.

Caramel glaze
✔70 g + 10 g sugar
✔6 g cornflour
✔60 g water
✔60 g liquid cream
✔4 g gelatine

Mix the 10 g sugar and cornflour in a bowl. Heat the water and cream in a saucepan. Make a caramel with the 70 g of sugar in another pan. Remove from the heat and gradually add the water/cream mixture while whisking. Put the mixture back on the heat to obtain a smooth caramel. Then, off the heat, add the sugar/maizena mixture. Put the mixture back on the heat and bring to the boil for 1 minute without stopping stirring. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, the cream and mix, keeping the mixer at the bottom to avoid air bubbles.

Remove the cake from the freezer.

Cover the surface of the cake with the icing 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 each slice with a chocolate peanut covered in edible gold powder.

Pecan and vanilla cake

Pecan and vanilla cake composed of :

– a pecan biscuit,
– a pecan crunch,
– a creamy pecan,
– a vanilla mousse,
– a white chocolate and pecan praline mirror glaze.

Material used

– Rectangular pastry frame 20X10X4.5cm

For 5 to 6 people

Pecan Praline
100g pecans
50g powdered sugar
Place the pecans 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 allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.

Pecan biscuit
65 g pecan 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 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 the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a 20x10cm rectangle.

Pecan nut praline crisp
60g praline
30g of milk chocolate
35g of crêpes dentelles

Mix the praline, the chocolate and the crêpes dentelles. Spread on the pecan biscuit and put in the freezer.

Pecan cream
1 sheet of gelatine 2g
100 ml cream
1 egg yolk
15g caster sugar
60g pecan praline
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pecan praline and mix. Allow to cool, then pour over the crumble and place in the freezer.

White chocolate vanilla mousse
80 g full cream
80 g white chocolate
4 g gelatine
160 g whipping cream
vanilla pod from @bourbon_noire
10g icing sugar

Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 80g of liquid cream with the vanilla pod, scraped and split. 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 and add the icing sugar. Pour in the previous mixture and stir gently. Pour over the pecan cream and place in the freezer.

White chocolate and pecan praline mirror glaze
45 g sugar
45 g glucose
25 g water
45 g white chocolate
20g pecan praline
30 g unsweetened condensed milk or cream
2 x 2g gelatine sheets

Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk and the praline. 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 thaw in the fridge.

I decorated with caramelised pecans.

Strawberry religious

Strawberry religious composed of

– choux pastry,
– pastry cream,
– diced strawberries,
– strawberry compote,
– coloured fondant.

Material used

– micro-perforated baking mat

– piping bag

For 4 to 5 strawberry religious

Crackers
✔50g butter
✔50g flour
✔50g brown sugar

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

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

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 the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux of two different sizes on a baking tray covered with a silpat micro perforated baking mat. Place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes. Leave to cool.

For the custard
✔300ml milk
✔60g sugar
✔2 egg yolks
✔20g cornflour
Optional: Rum or Kirsch

In a saucepan, heat the milk. In a bowl, mix the yolks, sugar and then the cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. If you wish, you can add a capful of rum. Set aside in a cool place.

Strawberry compote
✔50g mixed strawberries
✔10g caster sugar
✔1g NH pectin
In a small bowl, combine the sugar and pectin. In a small saucepan, heat the mixed strawberries. When boiling, add the sugar and pectin mixture and cook for 1 minute without stopping stirring. Turn off the heat. Fill a piping bag and set aside.

Assembly
✔Dice fresh strawberries
✔Compote of strawberries
✔White fondant
✔Red colouring
Fill the custard into a piping bag. Make small holes under your choux. Fill the large choux with pastry cream. Add diced strawberries. Garnish the small choux with pastry cream and strawberry compote. Heat the white fondant with the colouring in a bain-marie without exceeding 37°C. Dip your choux into the fondant. Place a small choux on top of a large choux. I decorated by adding fresh mint leaves, sesame seeds and a little edible gold leaf.

Nutella doughnut

Nutella doughnut made of

– brioche dough
– Nutella-type spread

Materials used

– Elongated garnishing nozzle

– Saucepan

– Kitchen thermometer

For about ten/twelve Nutella doughnuts

Ingredients

✔400g flour
✔150g milk
✔70g caster sugar
✔1 egg
✔1 yolk
✔18g fresh yeast
✔1 teaspoon salt
✔1 packet of vanilla sugar
+
✔40g butter cut into pieces

Place all the ingredients without the butter in your food processor bowl then knead for 5 minutes. Add this and knead for another 10 minutes. Place the dough in a bowl and cover with a cloth. Leave the dough to rest for 1 hour at room temperature and then degas it. Place the covered bowl in the fridge overnight.

The next day, roll out the dough on the floured work surface. Using a cookie cutter, cut out circles and place them on sheets of baking paper. Leave to rise for 1 to 1h30 hours.

Heat the oil in a pan to 180°C. Dip the doughnuts in the oil with the paper. Remove the paper and turn the doughnuts over as soon as they start to colour. As soon as they come out, dip them in a bowl of powdered sugar and place them on a rack.

Heat some nutella in a bowl in the microwave. Fill a piping bag fitted with an elongated nozzle with nutella and fill each doughnut.

Tartlet tatin

Tarte tatin composed of

– sweet pastry
– maple cream
– whipped cream
– apple dome

Material used

– Silikomart tart ring mould Klassik

– Micro perforated silicone baking mat

To make 5 tarts

Apple dome (the day before)
2 golden apples
40g caster sugar
50g butter
100g caster sugar
50g of liquid cream
2 x 2g gelatine sheets

Place the gelatine sheets in a large bowl of cold water.
In a saucepan, fry the diced apples with the butter and sugar. In another pan, make a caramel with the 100g of sugar. Add the hot cream and then remove the gelatine from the heat. Mix with the apples and place in the insert mould in the freezer overnight.

Sweet dough
140g flour
30g icing sugar
70g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, roll out and refrigerate for 1 hour. Roll out the pastry between two sheets of greaseproof paper and cut out circles with a pastry cutter. Line the tartlet circles and prick the pastry with a fork. Place in the freezer for a few minutes. Bake at 180°C for about 10 minutes.

Maple cream
1 egg yolk
40g maple fondant
100g of liquid cream

Heat the cream in a saucepan. In a bowl, mix the egg yolk with the maple fondant. Pour the hot cream over this mixture. Stir and pour the mixture into the pan. Heat over low/medium heat, stirring constantly, until 82°C. Spread into the pre-baked tart shells. Return to the oven for about 15 minutes. Monitor the cooking process and take them out as soon as they colour. Leave to cool.

Assembly
Make a chantilly with cold liquid cream with a minimum of 30% fat content and fill the tartlets. Smooth with a spatula. Place the apple domes and decorate with chopped almonds all around. Place in the fridge to let the tarts defrost.