English - Les délices 31

Bourdaloue pine cone tartlet

Bourdaloue pine cone tartlet made of

– sweet pastry,
– almond cream,
– pears in syrup,
– praline chocolate,
– and roasted flaked almonds.

Material used

– Silikomart ring tart mould Klassik 70mm

– Micro perforated silicone baking mat

– Forosil strip

Ingredients

Pears in syrup
✔4 pears
✔Sugar powder
✔Vanilla liquid
✔80g praline chocolate

Almond cream
✔25g ointment butter
✔25g almond powder
✔25g caster sugar
✔25g egg

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

Assembly
✔Slivered almonds

Baking

175°C
25-30 minutes

The recipe

For 4 tarts

Pears in syrup
✔4 pears
✔Sugar powder
✔Vanilla liquid
✔80g praline chocolate

Peel the pears and use the peeler to remove the middle of the pears. Cook the pears in a pan filled with water with caster sugar and liquid vanilla. Adjust the cooking time according to the maturity of your pears. Drain the pears well and leave them to cool slightly. Melt the praline chocolate and fill a piping bag with it. Fill the pears with the chocolate. Set the pears aside.

Almond cream
✔25g butter, ointment
✔25g almond powder
✔25g caster sugar
✔25g egg
Work the softened butter with the sugar. Add the almond powder and eggs. Mix and set aside.

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

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 and prick the pastry with a fork. Place in the freezer while you preheat your oven. Divide the almond cream between the tartlets. Place the pears in the middle. Bake the tartlets on a micro perforated baking mat at 175° for about 25 to 30 minutes. Leave to cool.

Assembly
✔Slivered almonds

Roast the almonds in a pan to colour them.

Arrange the almonds around the pear. Place in a cool place until ready to eat.

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Pear and chocolate log

Pear and chocolate log composed of

– a Joconde biscuit,
– a pear insert,
– a pear mousse,
– a chocolate and praline crunch,
– a chocolate ganache,
– a brown velvet spray.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Silikomart log insert mould 22cm

– Ancel 210 bloom gelatine (gold quality)

– Brown velvet spray

– Silikomart key mould

Ingredients

Pear insert (the day before)
✔mixed ripe pears (or pears in syrup)
✔diced pears
✔pectin
✔caster sugar

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

Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar

Praline crisp (the day before)
✔Chocolate
✔Hazelnut praline
✔crêpes dentelles

Pear mousse (the day before)
✔pear puree
✔cream
✔sheets gelatine
✔icing sugar

Chocolate ganache (the day before)
✔milk chocolate
✔single cream

+ Brown velvet spray

The recipe

Serves 4 to 6

Pear insert (the day before)
✔mixed ripe pears (or pears in syrup)
✔diced pears
✔pectin
✔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 insert mould (this one being larger than my log mould I limited the size of the insert) and place in the freezer for 4 hours.

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

Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 2 eggs. Mix. In another bowl, mix the egg whites with an electric mixer. Squeeze them with the powdered sugar. Gently add this mixture of egg whites to the previous mixture. Pour into your baking tray lined with baking paper, smooth and bake at 180°C for about 12/14 minutes. Leave to cool, then cut the biscuit into an 18 cm wide rectangle (the size of my small Silikomart log mould), removing the drier ends of the biscuit beforehand. Brush the biscuit with a syrup made of sugar, water and a little alcohol (rum for me). Place the biscuit in your log mould, pressing it down well on the edges and bottom. Cut a rectangle in the remaining biscuit to close your log .

Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts 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 hazelnuts, rubbed to remove as much 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 to keep in a closed jar or container after this recipe.

Praline crisp (the day before)
✔Chocolate
✔Hazelnut praline
✔crêpes dentelles

Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the Joconde biscuit and put in the freezer for a few minutes.

Pear mousse (the day before)
✔pear puree
✔cream
✔sheets gelatine
✔icing sugar

Soften the gelatine leaves in a bowl of cold water. Heat the pear puree in a saucepan. Remove from the heat and add the wrung out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée and mix gently.

Assembly
Fill the mould with the pear mousse, pushing it up to the edges. Add the pear insert. Pour in the remaining mousse, leaving a little room for the biscuit, then finish with the biscuit with the crunch towards the inside. Place in the freezer overnight.

Chocolate ganache (the day before)
✔milk chocolate
✔single cream

Heat the liquid cream and pour in batches over the chocolate. Mix well. Strain and set aside in a cool place.

The next day, beat your chocolate ganache with an electric mixer. Remove your log from the freezer and apply it to your log. Smooth with a spatula. Put back in the freezer for about ten minutes, then apply the brown velvet spray as soon as you take it out.

I decorated the cake with log ends and strips of chocolate gilded with edible gold powder. I used the key mould from Silikomart to make the key and lock.

Your achievements

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Chocolate and caramel fir tree cake

Chocolate and caramel fir tree entremet composed of

– a chocolate biscuit,
– a creamy caramel insert,
– peanuts,
– a chocolate mousse,
– a green velvet spray.

Materials used

– Soffice Incanto Fir Tree Silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Green velvet spray

– Moule silicone baba Silikomart

Ingredients

Creamy caramel
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine

For the chocolate biscuit
✔1 egg
✔15 g sugar
✔5 g cocoa
✔15 g flour
✔10g butter
✔15g almond powder
✔35g cream
✔15g dark chocolate
✔2g baking powder

Milk chocolate mousse (the day before)
✔2 x 2g gelatine leaves
✔2 egg yolks
✔20 g caster sugar
✔120 ml milk
✔100 g milk chocolate
✔200 g cream

Milk chocolate icing
✔100g milk chocolate
✔10g neutral oil

Chocolate cake (Christmas tree)
✔90g flour
✔100g sugar
✔1 egg
✔20g plain yoghurt
✔4g yeast
✔90g milk chocolate or praline chocolate
✔10g neutral oil
✔1 pinch of salt

The recipe

For 5 Christmas trees

Creamy caramel
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g 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 silikomart mould a few centimetres high and place in the freezer for at least 4 hours.

For the chocolate biscuit
✔1 egg
✔15 g sugar
✔5 g cocoa
✔15 g flour
✔10g butter
✔15g almond powder
✔35g cream
✔15g dark chocolate
✔2g baking powder

In a bowl, mix together the egg and sugar. Sift over the flour, baking powder, almond powder, cocoa powder. Add the liquid cream and melted butter. Finish with the melted chocolate. Pour onto a baking tray covered with baking paper and bake for about 8 minutes at 180°C. Leave to cool and cut out
a circle the size of your mould.

Milk chocolate mousse (the day before)
✔2 x 2g gelatine leaves
✔2 egg yolks
✔20 g caster sugar
✔120 ml milk
✔100 g milk chocolate
✔200 g cream

Soften the gelatine leaves in a bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over 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 cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.

Assembly
Pour half the chocolate mousse into the mould. Add the creamy caramel insert, a few unsalted peanuts and finish with the remaining mousse. Finally add the biscuit. Place in the freezer overnight.

Chocolate cake (Christmas tree)
✔90g flour
✔100g sugar
✔1 egg
✔20g plain yoghurt
✔4g yeast
✔90g milk chocolate or praline chocolate
✔10g neutral oil
✔1 pinch of salt

In a bowl, pour the flour, sugar, yeast, salt. Add the yoghurt and mix. Add the eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. Add the melted chocolate to the previous preparation. Fill the silicone baba mould only a few centimetres and bake at 180°C for 14/15 minutes. Keep an eye on the cooking time. As soon as the tip of the knife comes out dry, remove the mould. Leave to cool before removing from the mould. If necessary, cut your feet back a little so that they are the same size.

Milk chocolate icing
✔100g milk chocolate
✔10g neutral oil

Melt the milk chocolate with the neutral oil and pour over the tree feet. Place in a cool place for a while so that the chocolate hardens.

Take the trees out of the freezer. Remove them from the mould and apply the green velvet spray immediately.

Pear and Praline Chocalate Entremet

Pear and praline entremet composed of

– an almond biscuit,
– a pear mousse,
– white velvet spray,
– a praline 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 of liquid cream 30% MG

Praline rock icing
✔Chocolate praline
✔Chopped almonds
✔ Neutral oil

White 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.

Praline rock icing
✔Chocolate praline
✔Chopped almonds
✔Neutral oil
In a narrow container that can hold the entremet, pour melted praline chocolate with a little neutral oil and chopped almonds. Mix well. Take the entremets out of the freezer and immediately apply the white velvet spray. 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.

Vanilla, caramel and peanut tartlet

Vanilla, caramel and peanut tartlet composed of

– a sweet pastry,
– a peanut cream,
– caramel and peanuts,
– a vanilla dome,
– a mirror icing.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Ancel 210 bloom gelatine (gold quality)

Ingredients

Vanilla dome (the day before)
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔100g cold liquid cream 30% fat
✔3g gelatine

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

Peanut cream
✔30g butter
✔30g icing sugar
✔30g peanut powder
✔30g eggs

Caramel and peanuts
✔100g caster sugar
✔20g glucose
✔30g semi-salted butter
✔100 g full cream
✔some peanuts

Baking

160°C
20 minutes

Peanut Praline
✔150g unsalted peanuts
✔75g caster sugar

White chocolate and peanut icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g praline peanuts
✔2 sheets gelatine (4g)
✔30g unsweetened condensed milk

The recipe

For 4 tarts

Vanilla dome (the day before)
✔50g single cream
✔50g white chocolate
✔Vanilla bean or vanilla powder
✔100g cold liquid cream 30% fat
✔3g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the cream and vanilla. Remove from the heat and add the wrung-out and softened 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.

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 put it in the fridge for 30 minutes. Line the circles and prick the pastry with a fork. Bake the tart shells at 160° for 12 minutes.

Peanut cream
✔30g butter
✔30g icing sugar
✔30g peanut powder
✔30g eggs

For the peanut powder, blend unsalted peanuts very finely.
Mix the butter with the icing sugar. Add the peanut powder and eggs. Pour into the bottom of the tarts and bake for about ten minutes. Leave to cool.

Caramel and peanuts
✔100 g caster sugar
✔20 g glucose
✔30 g semi-salted butter
✔100 g full cream
✔+peanuts

In a saucepan, melt the sugar and glucose. Then add the previously heated liquid cream in several stages. Then off the heat, finish by adding the butter cut into pieces. pour the caramel into the bottom of the tarts and place some unsalted peanuts.

Peanut Praline
✔150g unsalted peanuts
✔75g 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. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. With these proportions, you will have peanut praline that you can store in a closed container in the fridge or at room temperature. If you don’t use your praline for a while, the oil from the dried fruit will rise to the surface. Just mix it all together again to use it.

White chocolate and peanut icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g praline peanuts
✔2 sheets 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.

Milk chocolate and peanut decoration

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Red fruit and coconut mushroom

Red fruit and coconut mushroom made of

– coconut mousse,
– a strawberry insert,
– strawberry mousse,
– a creamy strawberry insert,
– a coconut dacquoise biscuit,
– a white chocolate shell,
– a red mirror icing.

Material used

– Silikomart baba mould 8 cavities
– Silikomart baba mould 11 cavities
– Silikomart half-sphere mould X6
– Silikomart half-sphere mould X15
– Ancel 210 Bloom gelatine (gold quality)
– brush

Ingredients

Coconut dacquoise (the day before)
✔190g egg whites
✔80g caster sugar
✔30g flour
✔80g grated coconut
✔Pinch of salt

Strawberry insert (the day before)
✔30g caster sugar
✔2g pectin
✔120g strawberry coulis
✔120g diced strawberries

Strawberry cream insert (the day before)
✔20g sugar
✔1 egg yolk
✔100g strawberry coulis
✔1g gelatine
✔10g butter

Red mirror icing (the day before)
✔90g caster sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine
✔90g white chocolate
✔60g unsweetened condensed milk
✔Red colouring

Strawberry mousse (the day before)
✔90g strawberry coulis
✔2g gelatine
✔10g sugar
✔100g liquid cream
✔10g icing sugar

Coconut mousse (the day before)
✔90g cream
✔90g coconut cream
✔20g sugar
✔2g gelatine

Sweet dough
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

The recipe

For 5 mushrooms

Start the day before

Coconut dacquoise (the day before)
✔190g egg whites
✔80g caster sugar
✔30g flour
✔80g grated coconut
✔Pinch of salt

In a bowl, whip the egg whites with an electric mixer and salt, then fold in the powdered sugar gradually. Sift in the coconut and flour powders. Stir gently. Spread on a baking tray covered with a sheet of baking paper. Smooth with an angled spatula and bake at 170°C for 12 to 15 minutes.
Leave to cool, then cut out circles the size of your X6 half-sphere mould and your 8-cavity baba mould.

Strawberry insert (the day before)
✔30g caster sugar
✔2g pectin
✔120g strawberry coulis
✔120g diced strawberries
Heat the strawberry coulis in a saucepan. Add the sugar and pectin mixture. When boiling, without stopping stirring, heat for 2 minutes. Remove from the heat and add the diced strawberries. Leave to cool. Fill the 11-cavity silikomart baba mould and place in the freezer for 4 hours.

Strawberry cream insert (the day before)
✔20g sugar
✔1 egg yolk
✔100g strawberry coulis
✔1g gelatine
✔10g butter

Hydrate the gelatine in cold water. Heat the strawberry coulis in a saucepan. Mix the egg yolk and sugar in a bowl without blanching and add the boiling puree over the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine and the butter cut into pieces. Leave to cool a little. Fill the mould with half Silikomart spheres and place in the freezer for 4 hours.

Red mirror icing (the day before)
✔90g caster sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine
✔90g white chocolate
✔60g unsweetened condensed milk
✔Red colouring

Soften the gelatine in a container filled with cold water. In a saucepan, heat the water, sugar, glucose. Remove from the heat and add the wrung-out gelatine. Mix. Pour over the melted chocolate. Add the condensed milk and colouring. Blend to homogenise the mixture. Filter on contact and place in a cool place.

Strawberry mousse (the day before)
✔90g strawberry coulis
✔2g gelatine
✔10g sugar
✔100g liquid cream
✔10g icing sugar

In a bowl of cold water, place the gelatine sheets. In a saucepan, heat the strawberry coulis with the caster sugar. Off the heat, add the wrung-out gelatine. Mix and set aside. Whip the cold cream with an electric mixer, gradually adding the icing sugar. Pour in the previous mixture and stir gently.

Coconut mousse (the day before)
✔90g cream
✔90g coconut cream
✔20g sugar
✔2g gelatine

Heat the coconut cream with the caster sugar. Add the previously softened gelatine leaves off the heat. Whip the liquid cream to a whipped cream then gently add the coconut cream.

Assembly (the day before)

Fill the 6-cavity half-sphere mould halfway with strawberry mousse. Add the strawberry cream insert and finish with the dacquoise biscuit. Place in the freezer overnight.

Fill the 8-cavity baba mould with coconut mousse halfway up. Add the strawberry insert and finish with the coconut dacquoise biscuit. Place in the freezer overnight.

The next day, cover the entire head and foot of the mushroom, fresh from the freezer, with a white chocolate shell using a wooden pick. To do this, heat some white chocolate with a little neutral oil. Dip the entire head of the mushroom, upside down, into the melted white chocolate and place back in the freezer. Repeat the process for the foot. Brush or groove the base of the mushroom and brush on some cocoa powder. Set the foot aside and proceed with the mirror icing of the head.

Bring the glaze to around 35°C and pour over the mushroom heads from the freezer.

Grate squares of white chocolate and spoon it around the base of the mushroom head.

Using a knife previously heated in a frying pan, smooth the top of the stem to melt the white chocolate a little and immediately place the mushroom head on top. Place in the fridge for at least 3 to 4 hours to defrost completely.

Sweet dough
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together. Spread the dough in a crumbly fashion on a baking tray and bake for about ten minutes. Leave to cool. Sprinkle around the stems of your mushrooms.

Tiramisu log

Tiramisu log made of

– homemade sponge cake,
– mascarpone cream,
– white and brown velvet spray,
– dark chocolate log ends

Material used

– Lana Silikomart log mould

– Pastry bag

– Plain piping bag

– Ancel 210 bloom gelatine

– Log end mould (meilleurduchef)

– White and brown velvet spray

Ingredients

Spoon biscuits
✔egg whites
✔egg yolks
✔caster sugar
✔flour
+Icing sugar

Baking
180°C
8 to 10 minutes

Mascarpone cream
✔Mascarpone
✔yellow egg
✔white egg
✔Caster sugar
✔Milk
✔gelatine leaves

Assembly
Expresso
White velvet spray
Brown velvet spray

The recipe

For 8 to 10 people

Spoon biscuits
✔egg whites
✔egg yolks
✔caster sugar
✔flour
+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 to the size of your mould.

Mascarpone cream
✔Mascarpone
✔yellow egg
✔white egg
✔Caster sugar
✔Milk
✔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 coffee using a brush.
Pour the cream into the mould. Using a spoon, spread the cream evenly, bringing it up to the edges. Place your first biscuit on top, soak the other side of the biscuit. Top with the cream, working your way up the edges. Place your second biscuit on top and soak it again in coffee. Top with cream and finish with your last biscuit. Place in the freezer overnight.

The next day, turn out your log.

Apply the white velvet spray and then the brown velvet spray. I decorated with chocolate coffee beans and small gold leaves. Finally, I placed two log tips made of dark chocolate.

Pear, chestnut and hazelnut log

Pear, chestnut and hazelnut chocolate log

– pear insert
– chocolate biscuit
– praline crisp
– chestnut mousse
– mirror icing

Materials used

– Silikomart log mould

– Silikomart log insert mould

– Ancel 210 bloom gelatine

Ingredients

Pear insert
✔Ppears (3 or 4 pears)
✔Caster sugar
✔Gelatine

Chocolate biscuit
✔55 g hazelnut paste
✔22 g caster sugar
✔1 egg
✔10 g flour
✔5 g cocoa powder
✔1 teaspoon baking powder
✔15 g butter
✔2 g milk
✔Chestnut glaze

Chestnut mousse
✔Chestnut cream
✔Liquid cream
✔Gelatine

Praline crisp
✔Milk chocolate
✔Crêpes dentelles
✔Hazelnut praline

For the icing
✔Water
✔Sugar
✔Glucose syrup
✔Liquid Cream
✔Milk chocolate
✔White chocolate
✔Gelatine
✔Hazelnut praline

The recipe

Pear insert
✔Pears (3 or 4 pears)
✔Caster sugar
✔Gelatine

Peel and slice the pears then cook them in a pan with sugar and liquid vanilla. When the pears are cooked, blend them with the 30g of sugar then put back on the heat a little before adding the softened and wrung out gelatine. Pour this preparation into the insert, leaving room for the biscuit.

Chocolate biscuit
✔55 g hazelnut paste
✔22 g sugar
✔1 egg
✔10 g flour
✔5 g cocoa powder
✔1 teaspoon baking powder
✔15 g butter
✔2 g milk
✔Glazed chestnut paste

To make the hazelnut paste, mix 25g hazelnut powder, 25g icing sugar and 5g egg whites. Melt the butter with the milk. Mix the hazelnut paste and the egg with a blender. Add the sugar and then the milk/butter while continuing to mix with a mixer. Stir in the flour, cocoa and baking powder. Pour the dough onto a baking tray lined with baking paper in a rectangle of about 30cm by 6cm. Scatter the chestnut pieces over the top. Bake at 170°C for 10 to 12 minutes.

Once the biscuit has cooled, cut a rectangle and place it on the pear insert.

Chestnut mousse
✔Chestnut cream
✔Liquid cream
✔Gelatine

Heat half the cream. Remove from the heat and add the softened and wrung out gelatine. Pour over the chestnut cream. Whip the other half of the cream with an electric mixer. Gently fold it into the previous mixture.

Praline crisp
✔Milk chocolate
✔Crêpes dentelles
✔Hazelnut praline

Melt the milk chocolate. Add the praline and then the crumbled crêpes dentelles. Pour onto a baking tray covered with greaseproof paper and pass well while shaping it into a rectangle to the dimensions of your log mould. Place in the freezer for a few minutes.

To assemble

Fill the mould halfway with chestnut mousse. Add the pear insert with the biscuit side up. Pour in the remaining mousse and then place the Croustillant praliné. Place in the freezer overnight.

For the icing
✔Water
✔Sugar
✔Glucose syrup
✔Liquid Cream
✔Milk chocolate
✔White chocolate
✔Gelatine
✔Hazelnut praline

Heat the water, sugar and glucose in a saucepan. Remove from the heat and add the wrung out and softened gelatine. Pour over the melted chocolates. Add the unsweetened condensed milk and the praline. Mix, strain and chill.

The next day, use the icing at around 35°C. I decorated with two milk chocolate log ends, halved hazelnuts and marrons glacés.

Chocolate and orange tart

Chocolate and orange tart made of

– a sweet cocoa pastry,
– an orange cream,
– an orange jelly,
– chocolate ganache.

Material used

– Silikomart ring tart mould Klassik 70mm

– Micro perforated silicone baking mat

– Forosil strip (optional)

Ingredients

Chocolate ganache
✔50g liquid cream
✔50g milk chocolate
✔100g single cream
✔1g gelatine

Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Creamy orange
✔60g orange juice
✔75g sugar
✔75g egg
✔120g butter

Orange jelly
✔75g orange juice
✔25g water
✔30g sugar
✔2 x 2g gelatine leaves

Cooking

165°C
18-20 minutes

The recipe

For 5 tartlets

Chocolate ganache
✔50g liquid cream
✔50g milk chocolate
✔100g liquid cream
✔1g gelatine

Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream. Pour off the heat, in three stages, over the previously melted milk chocolate. Add the wrung-out and softened gelatine. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place for at least 4 hours.

Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 165°C. Bake for about 20 minutes. Leave to cool.

Creamy orange
✔60g orange juice
✔75g sugar
✔75g egg
✔120g butter

In a saucepan, heat the eggs, sugar, orange juice. Cook until 85°C without stopping stirring. Remove from the heat. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix and place in the refrigerator.

Orange jelly
✔75 g orange juice
✔25g water
✔30g sugar
✔2 x 2g gelatine leaves

In a saucepan, heat the orange juice, water and sugar. Off the heat add the wrung out and previously softened gelatine. Pour into a dish and place in a cool place until the jelly sets. Cut out circles from the jelly with a cookie cutter to the diameter of your tartlet.

Assembly
Place a disc of orange jelly on the bottom of each tartlet. Top with the orange cream. Beat the milk chocolate ganache with an electric mixer, then fill a piping bag fitted with a fluted tip and poach on the tarts. I added pieces of candied orange.

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Chocolate and praline log

Chocolate and praline log composed of

– a hazelnut biscuit,
– a praline crunch,
– a creamy praline insert,
– a chocolate mousse,
– a mirror glaze.

Materials used

– Silikomart log mould 25X9X7 cm (Lxlxh)

– Silikomart log insert mould

– Ancel 210 bloom gelatine (gold quality)

– Plate for log end (meilleurduchef)

Ingredients

Hazelnut biscuit (the day before)
✔icing sugar
✔egg
✔hazelnut powder
✔butter
✔flour
✔caster sugar
✔egg whites

Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar

Praline crisp (the day before)
✔crêpes dentelles
✔milk chocolate
✔praline

Creamy praline insert (the day before)
✔sheets of gelatine 2g
✔cream
✔egg yolk
✔caster sugar
✔praline

Chocolate mousse (the day before)
✔gelatine leaves
✔egg yolks
✔caster sugar
✔milk
✔dark chocolate
✔cream

Chocolate icing (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml unsweetened condensed milk
✔4 x 2g gelatine leaves

The recipe

Hazelnut biscuit (the day before)

Melt the butter. 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 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 to fit your log mould.

Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar

Praline crisp (the day before)
Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the hazelnut biscuit and put in the freezer.

Creamy praline insert (the day before)
In a bowl, mix the 2 egg yolks with the sugar until slightly white. In a saucepan, bring 200ml 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 hazelnut praline and mix. Fill the insert mould and place in the freezer for at least 4 hours.

Chocolate mousse (the day before)
Soften the gelatine leaves in a bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the dark chocolate, stirring with a whisk until melted. Set aside. Whip the cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.

Assembly
Fill the log mould with the chocolate mousse. Add the insert and then finish with the biscuit covered with the crumble, placing the latter inside. Place in the freezer overnight.

Chocolate icing (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml unsweetened condensed milk
✔4 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 chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture and place it in a cool place. The next day, take the cake out of the freezer and apply the icing which has been brought to around 35°C.

I decorated it with two dark chocolate log ends, halved hazelnuts and edible gold leaf.

Your achievements

Do not hesitate to send me your achievements in photos. I will publish them here.