English - Les délices 31

Shortbread and red fruit tart

Shortbread tart with red fruits

– Breton shortbread
– poached mascarpone cream
– red fruits
Pansy flowers for decoration

Materials used

– 21cm Silikomart pie ring

– Saint Honoré nozzle for poaching the whipped cream

For the Breton shortbread
200g flour
120g sugar
150g of softened butter
1 sachet of yeast
1 egg yolk
1 pinch of salt

Mix all the ingredients, make a ball, wrap it in plastic wrap and chill for 30 minutes to 1 hour. Roll out between two sheets of baking paper. Place your circle on a baking tray covered with a sheet of baking paper. Place your shortbread dough. Remove the excess.

Bake at 160°C for 25 minutes. Remove from the oven and leave to cool so that the shortbread hardens.

Chantilly cream
– 150g of liquid cream 30% fat
– 70g of mascarpone
– 30g powdered sugar

Whip the mascarpone whipped cream with a little powdered sugar and place it in a pastry bag fitted with a Saint Honoré tip.

Once the shortbread has cooled completely, poach the whipped cream using a Saint-Honoré tip and then place the washed and drained red fruit. I finished off the decoration with a few flowers from Maison Sauge.

Place in the fridge until ready to eat.

Vanilla and cherry tartlet

Vanilla and cherry tartlet composed of

– a sweet pastry,
– an almond cream,
– a cherry confit,
– a vanilla dome.

Material used

– Silikomart micro-perforated baking mat
– Silikomart perforated tartlet circles
– Silikomart Ode 50 single portion mould

For 4 tarts

Vanilla mousse (the day before)
50g of liquid cream
50g white chocolate
vanilla powder
3g gelatine
100g cold liquid cream
10g icing sugar
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 50g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently. Pour into the silicone mould and place in the freezer.

Sweet pastry
130g flour
45g icing sugar
70g butter
15g almond powder
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and refrigerate for 1 hour. Roll out the dough between two sheets of baking paper and cut out circles with a cookie cutter. Bake at 180°C for about 12 minutes.

Almond cream
20g of butter
20g icing sugar
20g almond powder
20g eggs
Mix the butter with the icing sugar. Add the almond powder and eggs. Pour into the bottom of the tarts and cook for about ten minutes. Leave to cool.

Cherry confit
100g cherry puree
15g caster sugar
3g pectin
Heat the cherry puree in a saucepan, then add the sugar and pectin mixture previously mixed in a bowl. Bring the mixture to the boil and keep it there for 2 minutes, stirring constantly. Leave to cool slightly and then garnish the tarts, smoothing the surface.

Assembly
Place the vanilla dome on the cherry confit. Cut in half, remove the stones and place the cherries all around. Decorate with a small gold leaf.

Vanilla and redcurrant tart

Vanilla and redcurrant tart composed of

– a sweet pastry,
– a vanilla mousse,
– and redcurrant jelly.

Material used

– XiaoShenLu concave ball mould bought on Amazon

– Micro perforated baking mat

For 5 tarts

Vanilla mousse (to be made the day before)
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipped cream
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 black Bourbon vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod). Pour over the melted white chocolate and mix. Set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour over the previous mixture and stir gently.

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

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. Roll out the pastry between two sheets of baking paper and cut out rectangles using @silikomart tartlet moulds. Place the pastry in the freezer for 10 minutes and bake at 180°C for about 12 to 15 minutes.

For the redcurrant jelly
80g of redcurrant puree
2 tablespoons of water
20g sugar (adjust if necessary)
1 sheet of gelatine (2g)
Soften the gelatine sheet in a bowl of cold water. In a saucepan, pour the water, redcurrant puree and sugar and heat. Remove from the heat and strain to remove any remaining skins, then add the wrung-out gelatine. Leave to cool and then pour into the vanilla mousse cells. Leave in the fridge until the jelly sets.

Strawberry puffs

Strawberry choux made with

– choux pastry,
– pastry cream,
– fresh strawberries
– mint leaves.

For about ten choux

For the choux pastry
60g of water
60g of milk
70g of flour
55g of butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
A little powdered sugar

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 the dough for 2 to 3 minutes.

Add the beaten eggs gradually, mixing well between each egg.

Poach the eclairs on a baking sheet covered with a silpat sheet. Sprinkle with powdered sugar. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Let cool on a rack. Cut off the top of the choux.

For the pastry cream
300ml of milk
60g of sugar
2 egg yolks
20g of cornstarch
Vanilla

Heat the milk and vanilla. In a bowl, mix the egg yolks, sugar and cornstarch. Pour the hot milk on top. Stir. Pour back into the pan. Stir until thickened. Set aside in a cool place.

Assembly
Fresh strawberries
Mint leaves
White chocolate

Fill the choux with pastry cream. Cut strawberries into sticks and place on the choux. Add mint leaves and white chocolate decorated with a chocolate transfer sheet.

Chocolate heart shortbread

Shortbread with chocolate heart

– shortcrust pastry
– chocolate mousse
– dark chocolate icing
– Decorative heart-shaped tile

Material used

– Silikomart Silicon mould KIT Tarte Mon Amour X8

– Silikomart heart lace silicone mould for tiles

Shortbread 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. Roll out the pastry between two sheets of greaseproof paper and cut out hearts using the @silikomart tartlet mould. Prick the pastry, place in the freezer for 10 minutes and bake at 180°C for 20/25 minutes.

Chocolate mousse
1 leaf gelatine (2g)
50g of liquid cream 30%, 50g of milk chocolate
50g milk chocolate
50g of cold 30% cream
Heat the cream. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Add the melted chocolate and mix. Set aside.
Whip the cold liquid cream with a mixer and gently fold in the previous mixture. Fill the @silikomart Kit 8 mini tart petit amour mould and place in the freezer.

Dark chocolate glaze
50g water
90g sugar
90g glucose
60g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
90g dark chocolate
3 sheets of gelatine (2g each)
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. Mix. Add the condensed milk and mix. Strain and set aside in a cool place. The next day, use the icing at 35°C.

For the tuile
25g sugar
12g flour
12g melted butter
25g egg white
Mix all the ingredients together. Bake in a hot oven at 160°C for 6 minutes (may vary depending on your oven). As soon as you remove the hearts from the oven, remove them from the mould. Be careful, they harden very quickly and become brittle. Handle with care.

Blueberry and vanilla cake

Vanilla and blueberry cake composed of

– an almond dacquoise
– a blueberry cream
– a vanilla mousse
– a blueberry jelly

For the almond dacquoise
45g egg whites
45g almond powder
40g icing sugar
15g caster sugar

Beat 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.

For the creamy blueberries
180g blueberries
2 egg yolks
45g sugar
2 sheets of gelatine

Hydrate the gelatine in cold water. Heat the blueberry puree in a saucepan.
Mix the egg yolks and sugar in a bowl without blanching them and add the boiling purée to the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine. Allow to cool slightly before pouring into the frame over the dacquoise. Place in the freezer.

White chocolate vanilla mousse
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipping cream
Vanilla pod from @bourbon_noire
20g icing sugar

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

Pour the mousse over the blueberry cream and place in the freezer overnight.

For the blueberry jelly
100g blueberry puree
20g water
3g gelatine
20g sugar

Soften the gelatine leaves in a bowl of cold water. Pour the water, blueberry puree and sugar into a saucepan and heat without boiling. Remove from the heat and strain through a sieve to remove all the blueberry skins, then add the wrung-out 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, having first raised the frame by 2-3 mm if it was already up to the level of the vanilla 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 blueberry and a mint leaf and let thaw in the refrigerator.

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

Cherry and vanilla cake

Cherry and vanilla cake composed of

– a joconde biscuit,
– a compote of cherries,
– a vanilla mousse,
– a cherry jelly.

For the joconde biscuit
75g almond powder
75g icing sugar
2 eggs
29g flour
2 egg whites
15g caster sugar

Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 2 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, then cut the biscuit into a rectangle of 20X10cm

Cherry compote
350g pitted cherries
45g powdered sugar
2 sheets of gelatine
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the cherries with the caster sugar over a low/medium heat until they are compote. Remove from the heat and add the gelatine. Blend.

White chocolate vanilla mousse
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipping cream
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 vanilla pod of Bourbon Noire, scraped and split. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

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

Soaking syrup
15g sugar
15g water
A little alcohol
Heat 15g of sugar and 15g of water in a small pan. Add a few drops of alcohol.

Assembly
In your 20 x 10 cm pastry frame, place your joconde biscuit in the bottom. Using a brush, soak the biscuit in the syrup. Then pour in the cherry compote and place in the freezer for at least 15 minutes. Then pour in the vanilla mousse and place back in the freezer overnight.

Cherry jelly
125g cherry puree
25g caster sugar
25g water
3g gelatine

Soften the gelatine leaves in a bowl of cold water. Pour the water, cherry purée and sugar into a saucepan and heat without boiling. Remove from the heat and strain to remove the cherry skins, then add the wrung-out gelatine. Leave to cool and then pour over the frozen cake. Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut out individual slices, decorate with a cherry and leave to defrost in the fridge.

Nutella babka

Babka nutella composed of

– brioche dough
– spread (Nutella)

Materials used

– Rolling pin

– Cake mould

Ingredients
15g fresh yeast
3g salt
50g sugar
250g flour
150g milk
50g soft butter
225g Nutella spread

Mix the salt, sugar, flour, yeast and milk in a food processor for a few minutes. Then add the butter cut into pieces. When the butter is well integrated into the dough, place it in a bowl. Cover with cling film and chill for 1 hour.

Roll out on a floured work surface and form a large rectangle.

Spread the spread (for me it was Nutella) all over the surface.

Roll up to form a sausage. Place in the freezer for 30 minutes. Cut it in half and braid the dough with the cut side up.

Place in a cake tin, cover with a tea towel and leave to rise for 1.5 to 2 hours near a heat source (e.g. radiator or in an oven turned off with a container of hot water).

Preheat the oven to 170°C and bake for 35 to 40 minutes.

Once out of the oven, leave to cool a little, then remove from the mould and brush with syrup (mixture of 30g sugar, 30g water brought to the boil)

Enjoy 😋

Panna cotta fried egg

Panna cotta – fried egg

– milk chocolate shell
– panna cotta
– mango jelly

Material used

– Silikomart half egg mould

– Silikomart half egg mould 18 cavities

For 3 fried eggs

For the chocolate shell
150g milk chocolate
Silikomart half egg mould
Melt the chocolate and fill the half-sphere mould. Place in a cool place and carefully remove from the mould when the chocolate has hardened.

For the mango jelly
50g of mangoes
1/2 sheet of gelatine (1g)
Soften the gelatine. Heat the mango puree, add the gelatine, squeezed out of the heat, then fill the moulds with half-spheres. Place in the freezer for at least 2 hours.

For the panna cotta
35cl of cream
50g caster sugar
2 sheets of gelatine (2g each)
Heat the cream with the sugar. Remove from the heat and add the gelatine. Stir and garnish the chocolate half-eggs when the cream has completely cooled. Place in a cool place.

Place the mango jelly in the centre of the fried egg.

Lemon and speculos panna cotta

Materials used

– 8 cm diameter pastry ring for the specula biscuit

– Bollicine 3D silikomart mould

Panna cotta
50cl of cream
50g sugar
3 sheets of gelatine
1 lemon juice
Some borage flowers from @maison_sauge

Soften the gelatine in a large bowl of cold water

Heat the cream, lemon juice and sugar.

Remove from the heat and add the gelatine. Mix well, spread in the @silikomart Bollicine Silikomart 3D mould and place in the freezer for at least 4 hours.

Speculoos biscuit
60g speculoos biscuits
40g butter

Crush the speculoos biscuits in a bowl. Add the melted butter. Mix well.

Divide the biscuits into individual pastry circles by 5 mm and press down with the back of a spoon. Set aside in a cool place.

Assembly
Remove the panna cotta from the freezer. Place on the speculoos biscuit and decorate with a borage flower (from @maison_sauge)