English - Les délices 31

Peach melba cake

« Peach melba » cake made of

– an almond biscuit,
– a peach cream,
– a vanilla mousse,
– a raspberry jelly,
– whipped cream

Materials used

– For the whipped cream, Silikomart Pop éclair mould

– Rectangular pastry frame 20X10cm

The recipe

For 5 to 6 people

Dacquoise almonds (the day before)
70g egg whites
15g caster sugar
45g almond powder
40g icing sugar

Whisk the egg whites with the caster sugar. Sift in the almond powder and icing sugar. Stir gently.

Spread on a baking sheet and bake at 170°C for about 10 minutes.

Cut the biscuit to the size of your 20x10cm pastry frame. Place it in the bottom of your frame.

Melt a little white chocolate and sprinkle over the biscuit: Using a brush, apply a thin layer of chocolate over the entire surface of the biscuit to waterproof it and prevent the creamy mixture from soaking into the biscuit.

Peach cream (the day before)
300g peaches
20g sugar
2 egg yolks
2 sheets of gelatine (4g)

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 without exceeding 82/83°C.

Remove from the heat and add the gelatine. Stir and allow to cool slightly before pouring into the frame over the dacquoise.

Place in the freezer.

White chocolate vanilla mousse (the day before)
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipped cream
1 vanilla pod from @bourbon_noire
20g icing sugar

Place the gelatine leaves in a bowl of cold water.

In a saucepan, heat the 80g of liquid cream with the split vanilla bean from Bourbon Noire. 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 to cool slightly and prevent the whipped cream from falling.

Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

Pour the mousse over the peach cream, making sure to leave 3 to 4 mm to make room for the jelly, and place in the freezer overnight.

For the raspberry jelly (the next day)
– 125g raspberry puree
– 20g water
– 3g gelatine
– 20g sugar

Soften the gelatine leaves in a bowl of cold water. Pour the water, raspberry puree and sugar into a saucepan and heat without boiling. Remove from the heat and strain through a sieve to remove all the raspberry seeds, then add the wrung-out gelatine. You may add a little water if the mixture is too thick, but do not exceed 120/130g total weight. Leave to cool and then pour over the frozen cake.

Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5cm off each side of the cake, so that the layers are well defined. Cut into individual slices, decorate with whipped cream and leave to defrost in the fridge.

For the whipped cream I used the silikomart Pop éclair mould.

I served it with some pan-roasted flaked almonds.

Raspberry Eclair

Raspberry eclairs made of

– choux pastry,
– a pastry cream,
– a raspberry compote,
– fondant.

Material used

– Micro-perforated baking mat

– Piping tip

– Piping bag

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

Heat the water, milk, butter, salt and sugar in a saucepan. 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 eclairs on a baking tray covered with silpat. Bake at 170°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

For the raspberry compote
60g raspberry puree
20g sugar
2g pectin

Heat the raspberry puree in a saucepan. Add the sugar and pectin mixture. When boiling, heat for 2 minutes, stirring constantly. Leave to cool and fill a piping bag.

For the custard
300ml milk
60g sugar
2 egg yolks
20g cornflour
20g butter

Heat the milk. Mix the egg yolks, sugar and cornflour in a bowl. Pour the hot milk over it. Stir. Pour back into the pan.
Stir until it thickens, then add the butter cut into pieces. Set aside in a cool place.

Assembly
White fondant
Red dye

Make three small holes under each éclair and fill with cream using a piping bag. Then insert the second piping bag containing the raspberry compote into each hole. Heat the white fondant (35°C) with a little red colouring and drizzle over the eclairs. Add a raspberry and some small edible gold leaves on top. Set aside in a cool place.

Eclair framboise

Eclairs framboises composés

– de pâte à choux,
– d’une crème pâtissière,
– d’une compotée de framboises,
– de fondant.

English recipe here

Matériel utilisé

– tapis de cuisson micro-perforé

– douille cannelée

– poche à douille

Pâte à choux
60g‌‌ ‌‌d’eau‌‌ ‌‌‌ ‌
60g‌‌ ‌‌de‌‌ ‌‌lait‌‌ ‌‌‌ ‌
70g‌‌ ‌‌de‌‌ ‌‌farine‌‌ ‌‌‌ ‌
55g‌‌ ‌‌de‌‌ ‌‌beurre‌‌ ‌‌‌ ‌
Du‌‌ ‌‌sel‌‌ ‌‌‌ ‌
1‌‌ ‌‌cuillère‌‌ ‌‌à‌‌ ‌‌café‌‌ ‌‌de‌‌ ‌‌sucre‌‌ ‌‌‌ ‌
2‌‌ ‌‌ou‌‌ ‌‌3‌‌ ‌‌œufs‌‌ ‌‌(suivant‌‌ ‌‌leur‌‌ ‌‌grosseur)‌‌ ‌‌‌ ‌

‌Dans‌‌ ‌‌une‌‌ ‌‌casserole‌‌ ‌‌faire‌‌ ‌‌chauffer‌‌ ‌‌l’eau,‌‌ ‌‌le‌‌ ‌‌lait,‌‌ ‌‌le‌‌ ‌‌beurre,‌‌ ‌‌le‌‌ ‌‌sel‌‌ ‌‌et‌‌ ‌‌le‌‌ ‌‌sucre.‌‌ ‌‌Hors‌‌ ‌‌du‌‌ ‌‌feu‌‌ ‌‌‌ ‌ajouter‌‌ ‌‌en‌‌ ‌‌une‌‌ ‌‌fois‌‌ ‌‌la‌‌ ‌‌farine.‌‌ ‌‌Bien‌‌ ‌‌mélanger‌‌ ‌‌pour‌‌ ‌‌dessécher‌‌ ‌‌la‌‌ ‌‌pâte‌‌ ‌‌pendant‌‌ ‌‌2‌‌ ‌‌à‌‌ ‌‌3‌‌ ‌‌minutes.‌‌ ‌‌‌Incorporer‌‌ ‌‌ensuite‌‌ ‌‌les‌‌ ‌‌œufs‌‌ ‌‌battus‌‌ ‌‌progressivement‌‌ ‌‌en‌‌ ‌‌mélangeant‌‌ ‌‌bien‌‌ ‌‌entre‌‌ ‌‌chaque‌‌ ‌‌œuf.‌‌ ‌‌‌ ‌
Pocher‌‌ ‌‌les‌‌ ‌‌éclairs‌‌ ‌‌sur‌‌ ‌‌une‌‌ ‌‌plaque‌‌ ‌‌de‌‌ ‌‌cuisson‌‌ ‌‌recouverte‌‌ ‌‌de‌‌ ‌‌papier‌‌ ‌‌micro perforé silpat.‌‌ ‌‌Enfourner‌‌ ‌‌à‌‌ ‌‌170°C‌‌ ‌‌‌ ‌pendant‌‌ ‌‌35‌‌ ‌‌à‌‌ ‌‌40‌‌ ‌‌minutes‌‌ ‌‌(temps‌‌ ‌‌peut‌‌ ‌‌varier‌‌ ‌‌suivant‌‌ ‌‌les‌‌ ‌‌fours).‌‌ ‌‌Laisser‌‌ ‌‌refroidir‌‌ ‌‌sur‌‌ ‌‌une‌‌ ‌‌grille.‌‌ ‌‌‌ ‌

Pour la compotée de framboises
60g de purée de framboises
20g de sucre
2g de pectine

Chauffer dans une casserole la purée de framboises. Ajouter le mélange de sucre et de pectine. À ébullition, sans cesser de remuer, faire chauffer 2 minutes. Laisser refroidir et remplir une poche à douille.

Pour la crème pâtissière
300ml‌‌ ‌‌de‌‌ ‌‌lait‌‌ ‌‌‌ ‌
60g‌‌ ‌‌de‌‌ ‌‌sucre‌‌ ‌‌‌ ‌
2‌‌ ‌‌jaunes‌‌ ‌‌d’oeufs‌‌ ‌‌‌ ‌
20g‌‌ ‌‌de‌‌ ‌‌maïzena‌‌ ‌‌‌ ‌
20g de beurre

Faire‌‌ ‌‌chauffer‌‌ ‌‌le‌‌ ‌‌lait‌‌.‌‌ ‌‌Dans‌‌ ‌‌un‌‌ ‌‌bol‌‌ ‌‌mélangez‌‌ ‌‌les‌‌ ‌‌jaunes,‌‌ ‌‌le‌‌ ‌‌sucre,‌‌ ‌‌la‌‌ ‌‌maïzena.‌‌ ‌‌Versez‌‌ ‌‌le‌‌ ‌‌lait‌‌ ‌‌chaud‌‌ ‌‌dessus.‌‌ ‌‌Remuer.‌‌ ‌‌Verser‌‌ ‌‌à‌‌ ‌‌nouveau‌‌ ‌‌dans‌‌ ‌‌la‌‌ ‌‌casserole.‌‌ ‌
‌Remuez‌‌ ‌‌jusqu’à‌‌ ‌‌épaississement.‌‌ Ajouter hors du feu le beurre coupé en morceaux. Réserver‌‌ ‌‌filmé au‌‌ ‌‌frais.‌‌
‌
Montage
Fondant blanc
Colorant rouge

Réaliser ‌‌trois ‌‌petits‌‌ ‌‌trous‌‌ ‌‌sous‌‌ ‌‌chaque‌‌ ‌‌éclair‌‌ ‌‌et‌‌ ‌‌garnir‌‌ ‌‌de‌‌ ‌‌crème‌‌ avec une‌‌ ‌‌poche‌‌ ‌‌à‌‌ ‌‌douille.‌‌‌‌ Insérer ensuite la deuxième poche à douille contenant la compotée de framboises dans chaque trou. Chauffer‌‌ ‌‌le‌‌ ‌‌fondant‌‌ blanc (35°C‌‌) avec un peu de colorant rouge ‌ ‌et‌‌ ‌‌napper‌‌ ‌‌sur‌‌ ‌‌les‌‌ ‌‌éclairs.‌‌ ‌‌Ajouter‌ ‌sur‌ ‌le‌ ‌dessus‌ ‌une framboise et des petites feuilles d’or comestibles. Réserver‌‌ ‌‌au‌‌ ‌‌frais.‌‌ ‌‌‌ ‌
‌‌‌ ‌

Cherry and almond finger

Finger cherry almonds composed of

– an almond biscuit,
– a cherry mousse,
– a mascarpone whipped cream,
– a sweet pastry biscuit.

Material used

– Silikomart silicone mould Fashion Eclair 130 x 25 H 25 mm

– Silikomart micro-perforated baking mat

For 5 fingers

Almond biscuit (the day before)
65g sugar
65g almond powder
15g flour
100g egg whites
25g caster sugar

Mix the powders together in a bowl. Beat the egg whites until stiff with the powdered sugar. Take a small portion of the egg whites and mix to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Bake in a 170°C oven for about 14 minutes. Leave to cool and then cut out biscuits smaller than your silikomart finger mould.

Cherry mousse (the day before)
150g cherry puree
30g caster sugar
3 sheets of gelatine
200g liquid cream 30% fat minimum
Hydrate the gelatine in cold water. Heat the cherry puree with the caster sugar in a saucepan. Remove from the heat and add the gelatine. Leave to cool a little. Whip the cold cream with an electric mixer. Add the previous mixture and stir gently with a maryse. Pour into the silikomart finger mould. Add the almond biscuit and place in the freezer overnight.

Sweet dough
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, wrap and put in the fridge. Spread the dough between two sheets of baking paper and cut out biscuits. Place the dough in the freezer for 10 minutes and bake at 180°C for about 12 to 15 minutes.

For the whipped cream
50g of liquid cream 30%MG minimum
10g caster sugar
30g of mascarpone
Whip the 30% minimum fat cream with the mascarpone and caster sugar with an electric mixer. Poach the whipped cream over the cherry mousse.

Decorate with cherry jelly balls and mint leaves.

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Blueberry pavlova

Blueberry Pavlova

– meringue
– whipped cream with mascarpone
– blueberry jelly
– fresh blueberries

Material used

– Silikomart Tourbillon X6 mould
– Pastry bag
– Plain pastry bag

For 5-6 people

For the blueberry jelly
250g fresh or frozen blueberries
30g caster sugar
4g gelatine
In a saucepan, heat the blueberries with the caster sugar. Place the gelatine leaves in a bowl of cold water. Strain the blueberries to remove the skins. Add the wrung out and softened gelatine and mix well. Pour into the Silikomart X6 whirlpool mould and place in the freezer.

For the meringue
100g egg whites
100g powdered sugar
50g icing sugar
Whisk the egg whites until stiff, add the caster sugar.
Sift the icing sugar and mix gently. Poach (see photos) with a plain tip on a baking tray covered with baking paper, hollowing out the middle so that you can top with whipped cream later. Place in the oven for 1h15 at 100°C. Turn off the oven and leave to cool in it.

For the whipped cream
Whip the cream with an electric mixer (minimum 30% fat content), mascarpone and caster sugar. Garnish the middle of the meringue with this and then place the blueberry jelly in the middle. I finished by placing fresh blueberries all around, interspersed with some fresh mint leaves.

Pastis Gascon cake

Casgon Pastis made of

– filo pastry
– apples
– alcohol

Typical dessert from the south west of France: it consists of a very thin pastry and the inside is filled with apples which will slightly caramelise when cooked with the addition of butter and sugar.

Material used

– Aluminium tray
– Filo pastry sheets

Pastis Gascon
– 10 sheets of filo pastry
– 700 to 750g of apples (Golden type)
– 100g sugar
– 80g of butter
– 5cl of alcohol (Armagnac, calvados…)
– Vanilla
+
– Melted butter / powdered sugar

Fry about 700g of sliced apples in a pan with powdered sugar (100g), vanilla and butter (80g). Add 5 cl of Armagnac at the end of the cooking time. Cover and set aside.

Butter 3 sheets of filo pastry with a brush, sprinkle them lightly with caster sugar and place them in your tray. Add half of the apples (about 350g), draining them (keep the syrup).

Fold over the ends of the filo sheets again. Finally, butter 4 sheets by folding them roughly and placing them on top of each other.

Bake at 180°C for about 20 minutes. Cover with the remaining syrup (apple cooking juice) when you leave the oven.

Serve warm.

Peach tartlet

Peach tartlet made of

– sweet pastry,
– almond cream,
– pieces of peach,
– peach cream,
– mascarpone whipped cream,
– raspberry balls.

Material used

– Silikomart perforated tart moulds
– Silikomart mini pearl mould
– Silikomart mould x15 mini truffles
– Micro-perforated baking mat

For 4 or 5 tartlets

Peach cream
100g peach puree
10g sugar
1 egg yolk
1 sheet of gelatine

Hydrate the gelatine in cold water.

Heat the peach puree in a saucepan.

Mix the egg yolk and sugar in a bowl without blanching and add the boiling puree to the mixture.

Return to the heat and thicken like a custard without exceeding 82/83°C.

Remove from the heat and add the gelatine. Fill the silikomart mini truffle mould. Place in the freezer.

Raspberry balls
50g raspberry puree
10g sugar
10g water
1g gelatine

– Soften the gelatine in a bowl of cold water.
– Pour the raspberry puree, water and sugar into a saucepan and heat without boiling.
– Remove from the heat and strain through a sieve to remove all the seeds from the raspberries, then add the wrung-out gelatine.
-Leave to cool and then pour into the silikomart mini ball mould. Place in the freezer.

Sweet pastry
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 tart shells at 160°/170°C for 10 to 12 minutes.

Almond cream
20g butter
20g egg
20g sugar
20g almond powder

– Mix the butter with the sugar.
– Add the almond powder and the egg.
– Pour into the bottom of the tarts and bake for about ten minutes.
– Leave to cool.

For the whipped cream
100g of liquid cream
40 g mascarpone
20 g caster sugar

Whip the cream with the mascarpone using an electric mixer. Add the caster sugar and vanilla.

Assembly
2 peaches
Mint leaves

– Cut the peaches into small pieces.
– Garnish with the bottoms of the tartlets.
– Place the peach cream in the middle and poach the whipped cream all around.
– Place the raspberry balls on top.
– Decorate with a mint leaf and a chocolate tail.

Apricot, peach and rosemary cake

Apricot, peach and rosemary cake composed of

– a honey and rosemary madeleine biscuit,
– an apricot, peach and rosemary compote,
– a vanilla mousse,
– a peach and apricot jelly.

Material used

– Pastry frame 15×15 cm

– Angled spatula

Honey and rosemary madeleine biscuit
50g butter
10g Martine honey
1 small sprig of rosemary
40g powdered sugar
1 egg
50g of flour
1 teaspoon of yeast

– In a saucepan, melt the butter with the honey and rosemary. Set aside.
– In a bowl, mix the sugar and egg. Add the flour. Mix again.
– Pour the strained butter/honey mixture over it to remove the rosemary. Mix well.
– Pour onto a baking tray lined with baking paper slightly larger than your 15x15cm baking frame so that you can cut the biscuit out after baking with your frame. 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 your biscuit.
– Place your pastry frame on a dish and place your madeleine biscuit on the bottom.

Peach, apricot and rosemary compote
100g yellow peaches
180g of apricots
10g Martine honey
30g powdered sugar
A few sprigs of rosemary
4g gelatine (2 sheets)

– Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the peach and apricot purée with the caster sugar, honey and rosemary over a low/medium heat. Be careful not to add too much rosemary so that its flavour does not overpower the fruit.
– Remove from the heat, or strain the rosemary through a sieve, and add the wrung-out gelatine. Mix well and leave to cool slightly.
– Pour over the madeleine biscuit. Place in the freezer.

Vanilla mousse
80 g full cream
1 black Bourbon vanilla pod
80 g white chocolate
4 g gelatine
160 g whipping cream

– Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 80 g of liquid cream with the vanilla pod, which you will have previously split in half and scraped out.
– Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the vanilla pod).
– Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the warm mixture and stir gently.
– Pour over the compote and return to the freezer.

Peach and apricot jelly
1 peach
1 apricot
20g water
15g sugar
3g gelatine

– Soften the gelatine sheets in a bowl of cold water. Pour the water, peach/apricot puree 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 small apricot wedge and leave to thaw in the fridge.

Magnum pistachio, milk chocolate

Material used

– Silikomart magnum mould

– Angled spatula

The recipe

For 4 magnums

For the pistachio ice cream
✔50g pistachio praline
✔50g sweetened condensed milk
✔200g of very cold liquid cream 30%MG minimum
✔50g of mascarpone
✔½ sheet of gelatine (1g)
✔Green colouring

– Melt the gelatine in a little hot milk: First soften the gelatine in a bowl of cold water. Pour 2 tablespoons of milk into another small bowl. Heat the milk in the microwave and add the wrung-out and softened gelatine. Mix well and set aside.

– Mix the condensed milk and the pistachio praline in a bowl. Add the gelatine.

– In another bowl, whip the cold cream with an electric mixer. Add the previous mixture and mix gently with a spatula so that the whipped cream does not fall. If you wish, you can add a drop of green colouring.
– Fill the 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 hours.

Milk chocolate glaze
✔250g milk chocolate
✔20g neutral oil
✔Chopped unsalted pistachios

– Melt the milk chocolate with the neutral oil in a small container that can still hold the magnum.
– Prepare the chopped pistachios.
– When the chocolate is below 35°C, dip the frozen magnum into it.
– Immediately sprinkle the chopped pistachios on top before the chocolate hardens.
– Place in the freezer until ready to eat.

Mint and chocolate entremet

Chocolate mint cake made of

– sweet pastry,
– mint mousse,
– cocoa biscuit,
– dark chocolate icing.

Material used

– micro-perforated baking mat
– silikomart mini-dot X6 mould
– square baking frame

Cocoa biscuit (The day before)
30 g icing sugar
25 g almond powder
1 egg
5 g cocoa powder
1 pinch of salt
5 g flour
7 g melted butter
1 egg white

Mix the egg, icing sugar and almond powder in a bowl with an electric mixer.

Sift in the cocoa powder, flour and salt. Mix well.

Add the melted butter.

In another bowl, beat the egg white until stiff and fold it gently into the previous mixture.

Place on a baking tray lined with baking paper in a square baking frame for 10 to 12 minutes at 170°C.

Once the biscuit has cooled, use a biscuit cutter to cut out circles smaller than the diameter of your silicone mould.

Mint mousse (The day before)
100g cream
mint leaves
2 egg yolks
40g sugar
150g of liquid cream
4g gelatine

Place the gelatine leaves in a bowl of cold water.

In a saucepan, heat the 100g of liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes.

Mix the yolks and sugar in a bowl. Heat the cream a little more and pour over the yolks (remove the mint leaves beforehand). Mix and pour into the pan. While stirring, heat to 82/83°C.

Remove from the heat and add the gelatine.

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.

You may add 2-3 drops of mint flavouring if the taste is not strong enough for you.

Assembly
Pour the mint mousse into the silicone mould. Add the cocoa biscuit soaked with a brush on the inside with a syrup (water, sugar and cocoa) and put it back in the freezer.

Sweet dough
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 circles with a cookie cutter.

Bake at 180°C between two sheets of micro perforated paper. Keep an eye on them and take them out as soon as they colour.

Dark chocolate icing
22 g sugar
22 g glucose
12 ml water
22 g dark chocolate
15 ml unsweetened condensed milk or cream
1 x 2g gelatine sheet

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 chocolate. Stir well.

Add the condensed milk.

Use a hand blender to blend the mixture.

Remove the cakes from the freezer.

Cover immediately with the icing, which has been cooled to 35°C.

Leave in the fridge for a few minutes until the icing has set. Decorate with mint leaves. Put back in the fridge until ready to eat.