English - Les délices 31

Vanilla, praline and hazelnut tartlet

Vanilla, praline and hazelnut tartlet composed of

– a sweet pastry,
– a hazelnut cream,
– praline,
– a vanilla dome,
– a milk chocolate mirror icing
– and whipped cream.

Material used

– Silikomart tart mould
– Micro perforated silicone baking mat
– Silikomart single portion mould Ode x8

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 leaves 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 then 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 mixture and stir gently. Pour into the silicone Silikomart mould and place in the freezer.

Milk chocolate mirror glaze (the day before)

45g sugar
45g glucose
25g water
45g milk chocolate
2 sheets of gelatine (4g)
30g unsweetened condensed milk
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to blend the mixture and place it in a cool place.

Sweet dough

130g flour
45g icing sugar
10g almond powder
70g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, wrap and chill in the fridge 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.

Hazelnut cream

20g of butter
29g icing sugar
29g hazelnut powder
20g of eggs
Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Pour into the bottom of the tarts and cook for about ten minutes. Leave to cool.

Praline
40g of praline
Garnish each tartlet with a tablespoon of praline (about 10g).

Chantilly cream
50g of very cold liquid cream 30% minimum fat
10g caster sugar
Whip the cold cream with an electric mixer. Gradually add the icing sugar.

Assembly
Bring the milk chocolate icing to around 30/33°C and ice the vanilla domes. Place them on the tartlets. Poach the whipped cream all around the domes. Decorate with a hazelnut.

Three chocolate tartlet

Three chocolate tartlet made of :

– sweet pastry,
– dark chocolate mousse,
– milk chocolate mousse,
– white chocolate mousse.

Material used

– 2X Micro perforated silicone baking mat

– Silikomart 40 x15 Truffle sphere mould

Dark chocolate mousse
1 sheet of gelatine
40g milk 60g dark chocolate
90g cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine and mix. Pour over the melted dark chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart. Place in the freezer.

Milk chocolate mousse
1 sheet of gelatine
40g milk 60g milk chocolate
90g cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. 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 milk chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart mould. Place in the freezer.

White chocolate mousse
1 sheet of gelatine
40g milk 60g white chocolate
90g of cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. 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 white chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart 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 and chill. Roll out the dough thinly between 2 sheets of baking paper. Cut out the dough. Bake between two baking mats at 180° for about ten minutes. Leave to cool.

Use a white velvet spray on the still frozen white chocolate mousses.

Use brown velvet spray on frozen milk chocolate mousse.

For the dark chocolate icing
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. Cover the still frozen dark chocolate mousses with the 35°C glaze.

Raspberry entremet

Raspberry entremet made of

– an almond biscuit,
– an insert of raspberry compote,
– a raspberry mousse,
– a red velvet spray.

Material used

– 3D Silikomart mould Fruits of the forest

– Silikomart half spere mould X15

Raspberry insert
120g mixed raspberries
20g caster sugar
2g NH pectin
Mix the pectin and caster sugar in a bowl. In a saucepan, heat the mixed raspberries. Add the pectin/sugar mixture and bring to the boil for 1 minute, stirring with a whisk. Remove from heat. Pour into Silikomart half-sphere moulds and freeze for at least 2 hours.

Almond biscuit
30g almond powder
30g powdered sugar
8g flour
50g egg whites
10g caster sugar
Mix the powders together in a bowl. Beat the egg whites until stiff with the caster 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 14-15 minutes. Leave to cool, then cut out small circles of biscuit to the diameter of your tin using a biscuit cutter.

Raspberry mousse
300g raspberries
40g powdered sugar
3 sheets of gelatine
200g of liquid cream
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 300g of mixed raspberries. 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 raspberry compote. Cover with a little of the mousse and finish with the almond biscuit. Place in the freezer overnight.

The next day, remove the frozen desserts from the moulds and immediately apply the red velvet spray. Place in the fridge (at least 4 hours) until ready to eat. I put the tip of a borage flower on top before serving.

Caramel and peanut cake

Caramel and peanut cake composed of

– a financial biscuit with peanuts,
– a creamy caramel,
– a peanut mousse,
– a caramel glaze.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Cooking thermometer

The recipe

For 5-6 people

Financier (the day before)
✔80g soft butter
✔60g peanut powder
✔160g egg whites
✔110g icing sugar
✔60g flour
✔1.5g fine salt

In a saucepan, add the butter and make a hazelnut butter by heating it over a low heat. It will take on a nice colour and a hazelnut smell. Set aside. In the bowl of a food processor, add the flour, icing sugar, salt and peanut powder. Gradually add the unbeaten egg whites while mixing. Add the butter and mix. Pour onto a baking tray lined with baking paper and bake at 180°C for about ten minutes. Leave to cool, then cut out 3 rectangles with your 20×10 cm pastry frame. Place the pastry frame and the first financial peanut biscuit on a plate.

Peanut praline (the day before)
✔100g peanuts
✔50g sugar
Place the peanuts on 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 peanuts and the chopped caramel in the bowl of a blender and blend until you have a peanut praline.

Peanut mousse – 1 (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g peanut praline
✔100g cold liquid cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer to the saucepan. Heat while stirring and do not exceed 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour about 125g of mousse into the rectangular frame over the first biscuit. Place in the freezer for 5 minutes. Add the second financial biscuit.

Creamy caramel (the day before)
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold cream
✔3g gelatine

Place the gelatine sheets in a large bowl of cold water. In a bowl, mix the egg yolks with the 100g of cold 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 pastry frame over the financial biscuits and place in the freezer for at least 5 minutes.

Add the last financial biscuit.

Peanut Mousse – 2 (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g peanut praline
✔100g cold liquid cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer to the saucepan. Heat while stirring and do not exceed 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour about 125g of mousse into the rectangular frame over the biscuit. Leave room for the icing (2 to 3 mm). Place in the freezer overnight.

Caramel glaze
✔70 g + 10 g sugar
✔6 g cornflour
✔60 g water
✔60 g liquid cream
✔4 g gelatine

Mix the 10 g sugar and cornflour in a bowl. Heat the water and cream in a saucepan. Make a caramel with the 70 g of sugar in another pan. Remove from the heat and gradually add the water/cream mixture while whisking. Put the mixture back on the heat to obtain a smooth caramel. Then, off the heat, add the sugar/maizena mixture. Put the mixture back on the heat and bring to the boil for 1 minute without stopping stirring. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, and mix, keeping the mixer at the bottom to avoid air bubbles.

Cover the surface of the cake with the caramel glaze, which has been reduced 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 out individual slices, decorate with a peanut and leave to defrost in the fridge.

Blueberry flan

Blueberry flan composed of :

– sweet pastry,
– preparation for blueberry custard,
– blueberries.

Material used :

– sylpain-type forosil tape

– individual entremet circle

For 4-5 flans

For the sweet pastry
100 g flour
40g icing sugar
8g almond powder
60g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, make a ball, wrap in plastic wrap and chill for 1 hour.

For the custard mixture
100g sugar
2 egg yolks and 1 egg
45g cornflour
450g whole milk
150g of liquid cream
1 vanilla pod or vanilla powder
50g mixed blueberries

Heat the milk and cream with the vanilla. Mix the eggs, sugar and cornflour in a bowl. Pour the hot milk over the mixture, mix well and return to the pan. Cook over medium heat until the cream thickens, stirring constantly. Add the mixed blueberries to the mixture and stir. Set aside.

Place a strip of Forosil (a micro-perforated strip that allows easy removal from the mould without damaging the edges of the cake and gives a nice finish) inside the pastry ring. Place in the freezer for 15 minutes. Pour in the cooled mixture and bake at 180°C for 45 to 50 minutes. Leave to cool and place in the fridge overnight.

The next day, remove the pastry ring and then the forosil strip that surrounds the flan. Add blueberries on top.

Bourdaloue pie

Bourdaloue tart composed of

– sweet pastry
– almond cream
– pears in syrup
– flaked almonds
– Neutral topping

Material used

– Silikomart mould – Tarte ring Amore 205X190
– Micro perforated silicone baking mat

For the sweet pastry
100 g flour
40g icing sugar
8g almond powder
60g butter
10g cocoa powder
1 egg yolk
1 pinch of salt

Mix all the ingredients together, make a ball, roll it out and place in the fridge for 1 hour.

Roll out the dough thinly between 2 sheets of baking paper. Cut the dough into the shape of your tart tin. Place in the freezer for 10 minutes. Prick with a fork.

For the almond cream
40g of softened butter
40g sugar
40g almond powder
40g egg

Mix all the ingredients together and place the cream in the fridge.

Drain the canned pears or those cooked in syrup. Fill the tart with the almond cream. Place the well-drained pears (you can cut each pear into strips). Add slivered almonds. Bake for 45 minutes at 160°C.

You can use a brush to cover the pears with a neutral glaze to give them more shine.

Cannelés from Bordeaux

Material used

– Copper Bordelais fluted mould. Alternatively, you can use a silicone mould

Ingredients
325 ml + 125 ml milk
50g butter
150 g flour
300 g sugar
2 eggs
60g rum
Vanilla pod or vanilla powder

Recipe
Heat the 325ml of milk in a saucepan with the butter cut into pieces. When the butter has melted, add the remaining cold milk (125ml) off the heat and mix. Set aside.

In a bowl, mix the flour and sugar.

In another bowl, break the eggs, add the vanilla and rum.

Pour the milk over the flour and sugar in batches. Mix well and finally add the eggs.

Cover with plastic wrap and chill for 24 hours.

Grease your moulds with a spray. You can also use melted butter to apply with a brush.

Fill the tin to within 3-5 mm of the edge and bake at 230°C for 10 minutes, then lower the temperature to 190°C for another 40 minutes. If you like them well coloured, more caramelised, cook them for longer.

Enjoy them warm, putting them back in a preheated oven at 210°C for a few minutes and turning the oven off.

Peach and strawberry cake

Peach and strawberry cake made with

– an almond biscuit,
– peach mousse,
– strawberry mousse,
– a strawberry jelly.

Material used

– Rectangular pastry frame 20X10cm

For about 6 portions

Almond biscuit (the day before)
65g caster 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. Sprinkle with icing sugar.

Bake at 170°C for 14-15 minutes. Leave to cool, then cut out a rectangle of 20X10cm.

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

Peach mousse (the day before)
2 sheets of gelatine (4g)
200g peach puree
150g cold liquid cream
25g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the peach 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 peach puree, mix gently and pour over the almond biscuit (about 120/125g). Return to the freezer. Set aside the remaining mousse.

Strawberry mousse (the day before)
3g gelatine
160g mixed strawberries
100g cold liquid cream
30g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the mixed strawberries 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 warmed strawberry coulis, mix gently and pour over the peach mousse (about 120/125g). Return to the freezer. Set aside the remaining mousse.

Pour in another 120/125g of peach mousse. Return to the freezer.

Pour in another 120/125 g of strawberry mousse. Return to the freezer.

Finish with the remaining peach mousse and return to the freezer overnight.

Strawberry jelly (the next day)
120g mixed strawberries
20g caster sugar
10g water
3g gelatine

Soften the gelatine sheets 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. You can add a drop of pink/red colouring if the colour has faded too much. 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 slice of peach and leave to defrost in the fridge.

Lemon and mint eclair

Lemon and mint eclair made with

– choux pastry,
– lemon cream,
– fondant.

Choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on 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 add the beaten eggs gradually, mixing well between each egg.
Poach the eclairs on a baking tray covered with silpat paper. Bake at 155°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

Lemon cream
60g lemon juice
Mint leaves
75g sugar
75g egg
120g butter
1 sheet of gelatine

Heat the eggs, sugar, lemon juice and mint leaves in a pan. Cook to 85°C. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. Remove the mint leaves. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into a piping bag and place in the refrigerator.

Assembly

Fill the eclairs with cream using a piping bag. Make three small holes under each eclair and fill with cream. Heat the white fondant (35°C) in a bain-marie in two separate pans with a little yellow colouring in one and pour over the éclairs. Set aside in the fridge.

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.