English - Les délices 31

Coconut and chocolate finger

Coconut and chocolate finger composed of

– a coconut dacquoise biscuit,
– a coconut mousse,
– a rock icing,
– whipped cream.

Material used

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

– Micro perforated baking mat

For 4 coconut and chocolate fingers

Coconut dacquoise
35g egg whites
50g grated coconut
30g icing sugar
15g caster sugar

Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Poach thin balls about the length of your finger mould on a baking sheet and bake at 170°C for 12 to 15 minutes. Leave to cool.

Coconut mousse
150g cold liquid cream
120g coconut cream
20g caster sugar
2 sheets of gelatine (4g)

Heat the coconut cream with the caster sugar. Remove from the heat and add the gelatine leaves, previously softened in a bowl of cold water. Whip the cream with an electric mixer, then carefully add the cooled coconut cream. Fill the finger moulds with Silikomart, place a biscuit on top and place in the freezer overnight.

Rock icing
125g milk chocolate
10g neutral oil
20g chopped almonds
Mix and melt the milk chocolate and the neutral oil. Add the chopped almonds. Stir to combine. When the glaze is around 35°C, dip the still frozen desserts into the chocolate using wooden skewers. Scrape them off the edge of the dish to remove the excess chocolate.

Poached whipped cream
50g of liquid cream (minimum 30% fat)
25g mascarpone
15g caster sugar
Whip the cold cream with a little mascarpone with an electric mixer. Gradually add the caster sugar. Poach the whipped cream onto the entremets.

I decorated with crunchy balls, a circle of sweet pastry cut out with the help of piping, a homemade raffaello (I mixed grated coconut with sweetened condensed milk and I placed a whole hazelnut in the middle).

Strawberry bavarian

Strawberry bavarian with

a decorative biscuit
a joconde biscuit
a strawberry mousse

For 6 or 7 people

For the biscuit decoration
50 g butter
50 g icing sugar
50 g egg whites
50 g flour
pink colouring

Mix all the ingredients together. Spread it out in a thin, even layer on the baking sheet. Use a notched comb to make the lines. Place in the freezer for at least 30 minutes.

For the Joconde biscuit
100 g almond powder
100 g icing sugar
25 g flour
120 g whole eggs
100 g egg whites
15 g caster sugar
20 g melted butter

Mix the almond powder, icing sugar, eggs and flour in a bowl. Whisk the egg whites with the powdered sugar. Add these to the previous mixture with the melted butter, stirring gently. Take the baking tray out of the freezer and spread the mixture evenly. Place in the oven at 180 °C for about ten minutes. Cut out a circle from the biscuit with the same diameter as your dessert, and cut out the outline of the biscuit so that you can see the strawberry mousse

The strawberry mousse
250g strawberry puree
45g caster sugar
200g of very cold liquid cream (30% fat)
3 sheets of gelatine

In a saucepan, heat the strawberry puree (or red fruit) 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.

Proceed to assemble the cake. Place a rhodoïd film in your entremet circle, with the Mona Lisa biscuit printed all around and at the bottom. Garnish with strawberry mousse and cut strawberries. Place in a cool place to allow the mousse to harden. Decorate with a strawberry.

Mystery Vanilla Entremet

Vanilla Entremet « mystery » style with

– vanilla mousse,
– meringue insert,
– hazelnuts and chopped almonds.

Material used

– Silicone mold for the entremet

– Silicone spatula

The meringue
65g of egg whites
65g of powdered sugar
65g powdered sugar

Beat the egg whites until stiff and add the powdered sugar. Sift the powdered sugar and mix gently.

Poach the meringue in a half-sphere mold and then poach disks slightly smaller in diameter than your mold on a baking sheet covered with baking paper.

Bake for 1 hour and 15 minutes at 100°C. Turn off the oven and let cool in the oven.

The vanilla mousse
6 g gelatin
2 egg yolks
20 g sugar
80 g whole milk
1 vanilla pod from Bourbon_noire
Liquid vanilla
180 g of cold liquid cream 30% minimum fat content

Soften the gelatin leaves in a bowl of cold water. Pour the milk, liquid vanilla and vanilla bean, cut in half and scraped off, into a saucepan. Heat the vanilla pod. In a bowl, mix the powdered sugar and egg yolks. Pour the hot milk over the mixture and return it to the pan. Cook without exceeding 82/83°C. Remove from the heat and add the gelatine. Set aside.
Whip the cold cream with an electric mixer. Incorporate the custard and stir gently with a maryse.

Assembly
Fill the silikomart mold with 6 half-spheres of vanilla mousse. Add the meringue insert. Pour a little more mousse and finish with the meringue disk. Place in freezer for at least 4 hours. Unmould and cover with chopped almonds and hazelnuts. Place in the refrigerator until ready to eat.

You can get a 10% discount with the code « LESDELICES31 » for the purchase of your vanilla on the bourbon_noire website.

Melon and mint cake

Melon and mint cake composed of

– an almond biscuit,
– a melon cream,
– a mint mousse,
– a melon jelly.

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 with an electric mixer until stiff, gradually adding the caster sugar.

Take a small portion of the egg whites and mix with the powders to loosen the mixture. Add the remaining 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, then cut into a 20x10cm rectangle.

We will then chablonner this one. This means that you will apply a thin layer of melted white chocolate with a brush to protect it from the humidity of the compote. Heat a little white chocolate (20-30g) and brush it onto the biscuit to protect the biscuit from getting wet.

Melon cream (the day before)
290g melon (mix the melon)
20g sugar
2 egg yolks
20g sugar
2 sheets of gelatine

Hydrate the gelatine in cold water. Heat the melon purée in a saucepan. Mix the egg yolks and sugar in a bowl without blanching them and add the boiling melon purée to the mixture. Return to the heat and thicken like a custard until it reaches 83°C. Remove from the heat and add the gelatine. Allow to cool slightly before pouring into the frame over the biscuit. Place in the freezer.

White chocolate mint mousse (the day before)
80 g full cream
a few sprigs of mint
80 g white chocolate
4 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 mint leaves. 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 mint leaves beforehand). 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. Pour over the cream and put back in the freezer.

Melon jelly
100g melon purée
20g water
3g gelatine
20g sugar

Soften the gelatine leaves in a bowl of cold water. In a saucepan, pour the water, the melon cut into pieces and blended, and the sugar and heat without boiling. Remove from the heat and add the gelatine. You may add a little more 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 pieces and thaw in the refrigerator.

Raspberry and coconut cake

Raspberry and coconut cake made with

– coconut dacquoise,
– raspberry mousse,
– a raspberry cream,
– raspberry jelly.

For about 4 to 5 parts

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

- In a bowl, beat the egg whites with an electric mixer and the salt, then beat them until stiff, gradually adding the caster sugar.
- 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 the biscuit into 2 squares the size of your square pastry frame.
- Place the first biscuit in the bottom of your 15×15 cm square pastry frame.

1st raspberry mousse (the day before)
100g mixed raspberries
25g caster sugar
100g of liquid cream
3g gelatine

- Hydrate the gelatine in cold water.
- In a saucepan, heat the raspberry puree with the sugar.
- Remove from the heat and add the gelatine, which has been spun dry, mix and set aside.
- Whip the cold cream with an electric mixer and gently fold it into the previous mixture using a spatula.
- Pour the raspberry mousse over the biscuit and place in the freezer.

Raspberry cream (the day before)
2 egg yolks
40g caster sugar
150g mixed raspberries
3g gelatine

- Hydrate the gelatine in a bowl of cold water.
- Heat the raspberry puree in a saucepan.
- In a bowl, mix the egg yolks and sugar without blanching and add the boiling puree to the mixture.
- Put the mixture back on the heat and thicken like a custard without exceeding 82/82°C.
- Remove the gelatine from the heat and add it to the mixture.
- Allow to cool slightly before pouring into the frame over the mousse.
- Place the second biscuit and return to the freezer.

Now make a second raspberry mousse

2nd raspberry mousse (the day before)
100g mixed raspberries
25g caster sugar
100g of liquid cream
3g gelatine

- Hydrate the gelatine in cold water.
- In a saucepan, heat the raspberry puree with the sugar.
- Remove from the heat and add the gelatine, which has been spun dry, mix and set aside.
- Whip the cold cream with an electric mixer and gently fold it into the previous mixture using a spatula.
- Pour the second raspberry mousse over the biscuit and place in the freezer.

Raspberry jelly
120g 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 seeds, then add the 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, having first raised the frame by 2-3 mm if it was already up to the level of the mousse.
- 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 raspberry and a mint leaf and defrost in the refrigerator.

Home-made bounty

Homemade bounty with

– grated coconut
– sweetened condensed milk
– milk chocolate for the coating

Line the Bounty tin with melted milk chocolate, tap the tin to remove air bubbles and chill.

Mix 150g of grated coconut with 150g of sweetened condensed milk.

Fill the moulds with the previous mixture.

Cover with milk chocolate. Put back in the fridge.

Tapoter le moule à l’envers au dessus de la table pour démouler les Bounty.

Cookies kinder

Kinder maxi cookies

– 100g softened butter
– 100g brown sugar
– 75g caster sugar
– 1 egg
– 1 pinch of salt
– liquid vanilla
– 1 teaspoon of yeast
– 225g flour
– several Kinder maxi

Mix all the ingredients, make a pudding, wrap it in plastic wrap and keep it in a cool place for at least 30 minutes to 1 hour.

Cut into 1cm slices and bake on a baking tray covered with baking paper at 180°C until you get the desired colour and texture.

To ensure that they are soft, I advise you to take them out when the middle is still light and the edges slightly coloured.

Leave to cool and place a square of kinder maxi in the middle of each cookie.

Snickers magnum

Snickers magnum made of

– ice cream,
– caramel,
– peanuts,
– milk chocolate icing.

‌

Material used

– Silikomart magnum mould

Ingredients for 5 magnums

For the caramel
80g caster sugar
100g heated cream
30g of semi-salted butter
To make a homemade caramel: Melt the sugar in a saucepan. When it has a nice amber colour add the heated cream off the heat. Mix well and put back on the heat to melt all the caramel. Remove from the heat and add the butter. Cover and place in a cool place.

For the ice cream
120g sweetened condensed milk
50g of liquid cream
150g of very cold liquid cream
Unsalted peanuts

Heat the sweetened condensed milk in a saucepan until it thickens, stirring continuously to prevent it from sticking. Add 50g of liquid cream. Heat for 30 seconds in the microwave if it has cooled down completely. Mix and set aside.

Whip up the 150g of cold liquid cream by adding the previous mixture.

Fill the silikomart magnum mould and place in the freezer for 1 hour

Add the caramel and peanuts and put back in the freezer for at least 3 hours.

For the icing
200g milk chocolate
15g neutral oil

Make the milk chocolate icing by melting the chocolate (200g) with a little neutral oil in the microwave. Place the chocolate in a narrow, high container that can hold the magnum. When the chocolate is around 35°C, dip the magnums in the chocolate and put them back in the freezer until you are ready to eat.

Chocolate Mint Cake

Chocolate mint cake composed of

– a cocoa sponge cake,
– a chocolate mousse,
– a mint mousse,
– dark chocolate icing.

For about 5 portions

Cocoa sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour
15g cocoa powder
Whisk the eggs and sugar in a bowl. Place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and mix until cool. Sift in the flour, cocoa powder and cornflour. Mix gently with a marysee. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.

Place in a hot oven at 210°C and immediately lower the temperature to 190 for 8 to 10 minutes. Leave to cool and cut out a 20X10cm rectangle of sponge cake.

Place your pastry frame on a dish and place the cocoa sponge cake on the bottom. Brush the sponge cake with a syrup (a mixture of 15g water, 15g sugar and a little alcohol brought to the boil).

Chocolate mousse
60g milk
90g dark chocolate
135g cream
3g gelatine

Soften the gelatine in a bowl of cold water. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine. Stir to combine. Pour over the melted dark chocolate. Add and gently stir in the 135g of liquid cream previously whipped with an electric mixer. Pour into your pastry frame over the sponge cake. Place in the freezer for 15 minutes to harden.

Mint mousse
100g cream
mint leaves
2 egg yolks
30g sugar
100g of liquid cream
3g gelatine
+ green food colouring

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. Place the gelatine leaves in a bowl of cold water.

In a bowl, mix the yolks and sugar. 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 gradually add the icing sugar. Pour over the previous mixture and stir gently. I added a little green food colouring. Pour over the mousse, leaving about 3 mm for the icing, and return to the freezer.

Dark chocolate icing
45 g sugar
45 g glucose
25 ml water
45 g dark chocolate
30 ml 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. 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 into individual slices and leave to defrost in the fridge. Decorate with mint leaves. Put back in the fridge for at least 3/4 hours.

Strawberry and red fruit cake

Strawberry cake 🍓 with red fruits

– Joconde biscuit
– Red fruit jelly
– Strawberry mousse
– White chocolate mirror icing

For the joconde biscuit
150 g almond powder
150 g icing sugar
4 eggs
40 g flour
4 egg whites
25 g caster sugar

Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 4 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.

For the red fruit jelly
180g red fruit coulis
60g water
2g pectin
10g sugar
3 sheets of 2g gelatine
Heat the red fruit coulis in a saucepan. Add the sugar previously mixed with the pectin. Off the heat, add the gelatine softened in a bowl of cold water and wrung out.

For the strawberry mousse 🍓
250g strawberry puree
45g caster sugar
200g of liquid cream
3 sheets of gelatine

For the syrup
40g sugar
40g water
A little alcohol (rum)
Bring the sugar and water to the boil in a saucepan. Add a little rum or other alcohol.

For the assembly (the day before)
Take a rectangular frame of 26X11 cm. Place the first biscuit in the bottom of the frame. Soak the syrup with a brush. Pour in half the red fruit jelly and freeze for 10/15 minutes. Pour in half the strawberry mousse, place the second syrup-soaked biscuit on top, add the remaining jelly and return to the freezer for another 10/15 minutes. Pour in the remaining strawberry mousse, smoothing it out, then return to the freezer.

For the icing (the day before)
45g glucose
75g caster sugar
35g water
50g white chocolate
30g unsweetened condensed milk
2 sheets of gelatine, 2g each
Red colouring

In a saucepan, heat the water, sugar and glucose to a rolling boil (103°C). Remove from the heat and add the gelatine, wrung out and softened. Pour over the melted chocolate. Stir. Add the condensed milk, the colouring and mix. Strain and chill before use.

The next day, use the icing at 33-35C. If your cake is already up to the height of the frame, slide the frame slightly upwards by 3mm while heating the frame all around. Cover the surface of the cake with the 35C glaze. 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 into individual slices and thaw in the fridge.

Decorate with a gold leaf and some red fruit.