English - Les délices 31

Blueberry tart

Blueberry tart made with

– a sweet pastry,
– an almond cream,
– a pastry cream,
– blueberry compote,
– fresh blueberries.

Material used

– Micro perforated baking mat
– Perforated silikomart tart mould

For 4 to 6 portions of blueberry tart

Sweet pastry
65 g butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together, keep the filmed pastry in a cool place for 1 hour and then roll it out between two sheets of baking paper. Line the tart tin. Place in the freezer for 10 minutes. Bake at 170°C for 10 minutes.

Almond cream
45g of butter
45g caster sugar
1 egg
45g almond powder
40 fresh blueberries
Mix the butter with the sugar. Add the almond powder and the egg. Pour into the bottom of the tart, spread the blueberries and bake for about 20 minutes. Leave to cool.

Pastry cream
100 g milk
1 vanilla pod or vanilla powder
1 egg yolk
10 g caster sugar
5 g cornflour
5 g flour
10g butter
Heat the milk and vanilla in a saucepan. In a bowl, mix the yolk, sugar, cornflour and flour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. Remove from the heat and add the butter. Strain and chill. When the cream has cooled, poach it in a thin layer on the tart and place in the fridge again.

Blueberry compote
225 g blueberries
80 g caster sugar
10 g lemon juice
2g NH pectin + 20g caster sugar

Heat the blueberries, 80g sugar and lemon juice in a saucepan over a low heat for about ten minutes. Add the pectin + 20g sugar mixture and bring to the boil for 1 minute, stirring with a whisk. Remove from heat and set aside in a cool place.

Assembly
Spread the compote over the custard. Place fresh blueberries and mint leaves on the compote. Sprinkle with a little powdered sugar at the last moment. Serve with whipped cream.

Crème brûlée with lavender honey

Ingredients for 4 ramekins
150g of milk
150g of cream
35g of honey
20g powdered sugar
3 egg yolks
Brown sugar

Heat the milk and cream.

In a bowl, pour the honey, the sugar and egg yolks. Mix. Pour over the previous hot mixture. Remove with a spoon the light foam, the bubbles on the surface
then distribute in 4 ramekins.

Bake for 1 hour at 90°C.

Place in a cool place.

Before serving, sprinkle with brown sugar, pass the flashlight then sprinkle again with brown sugar and pass the flashlight again to have a beautiful crust.

Peach, verbena and strawberry cake

Peach, verbena and strawberry cake made of

– a joconde biscuit
– a yellow peach cream
– a verbena mousse
– a strawberry jelly

Material used

– Square pastry frame 15X15cm

For about 5 to 6 portions

For the joconde biscuit (the day before)
75g almond powder
75g icing sugar
2 eggs
30g flour
2 egg whites
15g caster sugar

Pour the almond powder, icing sugar and flour into the mixer bowl. Add the eggs. Mix well. 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 10/12 minutes. Leave to cool and then cut out the biscuit using your 15X15cm pastry frame.

Peach cream (260g) (the day before)
3 yellow peaches
2 yolks
45g sugar
2 sheets of gelatine

Blend the peaches. As mine were not too ripe, I cooked them in a syrup (water, sugar) for about 15 minutes and kept the syrup to soak my joconde biscuit during assembly.
Hydrate the gelatine in cold water. Heat the peach puree in a saucepan. Mix the egg yolks and sugar in a bowl without blanching them and add the boiling puree to the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine. Leave to cool a little.

White chocolate verbena mousse 300g (the day before)
100g of cream
About ten verbena leaves
80 g white chocolate
5 g gelatine
160g whipping cream
20g icing sugar

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100 g of liquid cream with the verbena leaves. Turn off the heat, cover the pan and leave the verbena to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the verbena leaves). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour over the previous mixture and stir gently.

Assembly
In your 15 x 10 cm pastry frame, place your joconde biscuit in the bottom. Using a brush, soak the biscuit with the peach syrup. Then pour in the peach cream and place in the freezer for at least 15 minutes. Then pour in the verbena mousse and place back in the freezer overnight.

Strawberry jelly
125g strawberries, mixed and strained
25g caster sugar
10g water
3g gelatine

Soften the gelatine leaves in a bowl of cold water. Pour the water, mixed strawberries and sugar into a saucepan and heat without boiling. Remove from the heat and add the gelatine. Allow to cool and 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 out individual slices, decorate with a piece of peach and thaw in the fridge.

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Mint and dark chocolate magnum

– mint ice cream
– dark chocolate chips
– dark chocolate icing

Material used

– Silikomart magnum X2 mould

– Angled spatula

The recipe

For 4 magnums

For the chocolate mint ice cream
✔80g + 80 of liquid cream 30% MG minimum
✔Mint leaves
✔2 egg yolks
✔150g milk
✔40g powdered sugar
✔2g ice cream stabiliser (Stabglace)
✔30g chocolate chips
✔A few drops of peppermint flavouring
✔Green colouring

In a saucepan, heat 80g of liquid cream and add the mint leaves. Mix well. Cover the pan and leave to infuse for 20 minutes. Remove the mint leaves by straining the cream through a sieve. Add the remaining 80g of liquid cream and a few drops of peppermint flavouring. Place in a cool place for at least 4 hours.

Mix the egg yolks, caster sugar and stabglace in a bowl. Heat the milk in a saucepan and pour the hot milk over the egg yolk/sugar mixture. Return the mixture to the pan, stirring constantly, and heat until it reaches 83°C. Set aside and allow to cool.

In a separate bowl, whip the cold mint cream with an electric mixer. Add the previous mixture and mix gently with a spatula so that the whipped cream does not fall back. If you wish, you can add a drop of green colouring. Add the chocolate chips.

Fill the Silikomart magnum mould, not forgetting to add a wooden stick, smooth out any excess with an angled spatula and place in the freezer for at least 3/4 hours.

Dark chocolate icing
✔250 to 300g dark chocolate
✔20g neutral oil

Melt the chocolate with the neutral oil in a narrow container that can still hold the magnum. When the chocolate is below 35°C, dip the frozen magnum into it. Place in the freezer until ready to eat.

Peach entremet

Peach Entremet composed of

– a madeleine and verbena biscuit,
– peach mousse,
– a peach compote,
– velvet sprays.

Material used

– Slikomart half-sphere mould X15

– Silikomart fruit inspiration mould (« Ispirazioni Di Frutta »)

The recipe

For 6 portions

Peach compote (the day before)
100g white peaches, mixed
10g caster sugar 2g NH pectin
1 white peach
Mix the pectin and caster sugar in a bowl. In a saucepan, heat the mixed white peaches. Add the pectin/sugar mixture and bring to the boil for 1 minute, stirring with a whisk. Remove from heat. Cut a white peach into brunoise and add it to the previous mixture. Pour into half-sphere moulds and place in the freezer for at least 2 hours.

Honey and verbena madeleine biscuit (the day before)
25g butter
5g Martine honey
5-6 verbena leaves
20g powdered sugar
25g egg
25g flour
1 half teaspoon of yeast

In a saucepan, melt the butter with the honey and the verbena leaves. Set aside, covered, to allow the vervain to infuse for at least 15 minutes. In a bowl, mix the sugar and egg. Add the flour and yeast. Mix again. Pour in the strained butter/honey mixture to remove the verbena. Stir to combine. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to make the height even. Bake at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out the biscuit to the diameter of your tin using a biscuit cutter. Set aside.

Peach mousse (the day before)
300g white peaches, mixed
200g of liquid cream
10g icing sugar
3 sheets of gelatine
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 300g of mixed white peaches. Turn off the heat, add the gelatine. Leave to cool. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

Assembly (The day before)
Pour the mousse into the silikomart mould halfway up. Add the frozen peach compote. Cover with a little mousse and finish with the madeleine biscuit. Place in the freezer overnight.

The next day, turn out the frozen entremets and apply the velvet sprays immediately. I started with a yellow spray and then a red spray. Place in the fridge (at least 4 hours) until ready to eat. I put a verbena leaf on the peach before serving.

Blueberry and vanilla panna cotta

Blueberry and vanilla panna cotta consisting of

– a sweet pastry biscuit,
– blueberry panna cotta,
– vanilla panna cotta.

Material used :

– Micro-perforated baking mat X2

– X15 Silikomart mini-cubes mould

For 2 people

For the panna cotta
270g of liquid cream
30g caster sugar
Vanilla pod
2 sheets of gelatine (4g)
+
40g mixed blueberries

Soften the gelatine in a large bowl of cold water. Heat the cream, sugar and vanilla in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Mix well, spread in the @silikomart mini cubes mould (4 cubes).

Add the mixed blueberries to the remaining mixture. Mix well, mix again if necessary. Divide into 4 other cubes of the mould. Place in the freezer for at least 3 hours.

For the sweet pastry
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Spread the dough between two sheets of baking paper and cut out squares with a serrated cookie cutter. Bake at 180°C for about 10 minutes and between two sheets of micro-perforated baking paper for a nicer result.

Dressing
Place the still frozen panna cotta cubes on the sweet pastry biscuit, alternating vanilla and blueberry panna cotta. I decorated with some blueberries and mint leaves.

Strawberry and basil cake

Strawberry and basil cake made of

– a joconde biscuit,
– a strawberry compote,
– a basil mousse,
– a strawberry jelly.

Material used

– Rectangular pastry frame 20X10X5cm

For about 5 portions

For the 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 together.
-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 10/12 minutes.
– Leave to cool, then cut the biscuit into a 20X10cm rectangle using your rectangular pastry frame.
– Place the 20x10cm pastry frame on your dish and place the cut-out joconde biscuit on the bottom.

Strawberry compote (the day before)
185g mixed strawberries
40g caster sugar
100g strawberries cut into pieces
4g gelatine

– Place the gelatine sheets in a bowl of cold water.
– In a saucepan, heat the mixed strawberries with the caster sugar over low/medium heat. Remove from the heat and add the gelatine. – Add the strawberries cut into pieces and pour over the Joconde biscuit.
– Place in the freezer for at least 15 minutes.

Basil mousse (the day before)
80 g full cream
15g basil leaves
80 g white chocolate
5 g gelatine
160 g whipping cream
20g icing sugar

– Place the gelatine leaves in a bowl of cold water.
– In a saucepan, heat the 80 g of liquid cream with the basil leaves. Turn off the heat, cover the pan and leave to infuse for about 15 minutes.
– Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the basil leaves).
– Pour over 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 warm mixture and stir gently.
– Pour the mousse over the strawberry compote and place in the freezer overnight.

Strawberry jelly
120g mixed strawberries
20g sugar
10g water
3g gelatine

– Soften the gelatine leaves in a bowl of cold water. – In a saucepan, pour the water, the strawberry puree, mixed and filtered to remove the seeds, and the sugar and heat without boiling.
– Remove from the heat and add the gelatine. Leave to cool and 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 out individual slices, decorate with a strawberry and a basil leaf and leave to defrost in the fridge until ready to eat.

Apricot and whipped cream tart

Apricot and whipped cream tartlet made with

– sweet pastry,
– apricot mousse,
– an apricot topping,
– a quenelle of whipped cream.

Material used

– Silikomart Oval shape mould 9 cavities in silicone

– Silikomart quenelle mould

– Micro-perforated baking mat X2

For 6 or 7 tarts

For the mascarpone cream quenelle (the day before)
20g sugar
100g of liquid cream 30% MG
40g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silicone mould in the shape of dumplings and place in the freezer.

Apricot mousse (the day before)
100g apricots
80g of liquid cream 30%MG
20g caster sugar
3g gelatine
In a saucepan, heat the apricot puree with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside. Whip the cold cream with a mixer and gently fold it into the previous mixture. Fill the silikomart kit tarte ring square 8 cm and place in the freezer for at least 3 hours.

Sweet pastry
70g flour
20g icing sugar
30g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut out with a cookie cutter in the shape of a tray. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.

Apricot topping
160g apricot puree
20g sugar
4g pectin
Pour the blended apricots into a saucepan and heat. In a small bowl, mix the sugar and pectin. Add this mixture to the pan and mix well. Bring to the boil and cook for 1 minute. Allow to cool.

Assembly
Glaze the apricot mousses while they are still frozen when the glaze is below 40°C and place them on the tarts. Place a quenelle of chantilly and decorate with a gold leaf.

Lemon and Raspberry Entremet

Lemon and raspberry entremet composed of

– a madeleine verbena biscuit,
– a lemon mousse,
– a lemon cream,
– a raspberry jelly

Material used :

– Micro-perforated baking mat X2

– Mini-dot mould X6 Silikomart

– X15 Silikomart mini swirl mould

For 4 desserts

Lemon cream (the day before)
30g lemon juice
35g sugar
35g egg
60g butter
1g gelatine

Heat the eggs, sugar and lemon juice in a saucepan. Cook without exceeding 85°C and keep stirring so that it does not stick to the bottom of the pan. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix, pour into the silikomart half-sphere mould and place in the freezer for at least 2 hours.

Lemon mousse (the day before)
1 lemon juice
45g sugar
90g mascarpone
150g of liquid cream
4g gelatine (2 sheets)
– In a saucepan, heat the lemon juice with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to allow the mixture to cool.
– Whip the cold cream with the mascarpone with an electric mixer and gently fold into the previous mixture.

Honey and verbena madeleine biscuit (the day before)
25g butter
5g Martine honey
5-6 verbena leaves
20g powdered sugar
25g egg
25g flour
1 half teaspoon of yeast

Melt the butter with the honey and the verbena leaves in a pan. Set aside. In a bowl, mix the sugar and the egg. Add the flour. Mix again. Pour the strained butter/honey mixture over it to remove the verbena. Mix well. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to make the height even. Place in the oven at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out the biscuit with a biscuit cutter. Set aside.

Assembly (The day before)
Pour the mousse into the silikomart mould halfway up. Add the lemon cream. Cover with a little mousse and finish with the madeleine biscuit.

Raspberry jelly
60g raspberry puree
10g sugar
1 tablespoon of water
1/2 leaf gelatine (1g)

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the raspberries with the water and sugar. Remove the gelatine from the heat and mix. Fill the mini whirlpool mould and place in the freezer for at least 2 hours.

For the sweet pastry
70g flour
20g icing sugar
30g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut it out with a cookie cutter to the diameter of your dessert. Place in the freezer for at least 10 minutes. Bake at 170°C for about ten minutes (may vary depending on your oven) between two micro-perforated baking mats. Leave to cool.

Place the frozen entremet on the sweet pastry disc and add the raspberry jelly swirl on top.

Lemon and mint tartlet

Lemon and mint tartlet made with

– sweet pastry,
– lemon and mint cream,
– meringue.

Material used

– Silikomart perforated tart moulds
– Silikomart Saint Honoré tartlet silicone mould
– Micro-perforated baking mat

For 4 or 5 tarts

For the lemon / mint cream 1 (the day before)
30g lemon juice
Mint leaves
30g sugar
30g egg
60g butter
1g gelatine
Lemon zest

Heat the eggs, sugar, lemon juice, mint leaves and zest in a pan. Cook at 85°C.

Remove the mint leaves. Remove from the heat and add the gelatine, previously wrung out and softened in cold water.

When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into the Honoré X8 mould from Silikomart and place in the freezer.

Sweet dough
70 g soft butter
130 g flour
45 g icing sugar
1 pinch of salt
1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Prick the pastry with a fork. Bake the tartlets at 160° for about 20 minutes. Leave to cool.

For the meringues
50g egg whites
50g caster sugar
50g icing sugar

Whisk the egg whites until stiff, add the caster sugar.

Sift the icing sugar and mix gently. Poach on a baking tray covered with greaseproof paper and then with a plain tip. Place in the oven for 1h15 at 90°C. Turn off the oven and leave to cool in it.

For the lemon cream 2 (the day before)
30g lemon juice
Mint leaves
30g sugar
30g egg
60g butter
Lemon zest
Heat the eggs, sugar, lemon juice, mint leaves and zest in a pan. Cook at 85°C. Remove the mint leaves. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Leave to cool and then fill the tartlet bases to the rim.

Assembly
Place the frozen cream in the middle of the tartlet. Place meringues and mint leaves all around.