English - Les délices 31

Lemon and praline entremet

Lemon and praline entremet composed of

– a hazelnut biscuit
– a creamy praline insert
– a lemon mousse covered with a white velvet spray
– a sweet pastry biscuit.

Material used

– Silikomart 15 half-spheres silicone mould
– Silikomart Bollicine mould
– Micro perforated silicone baking mat

The recipe

For 4 desserts

Creamy praline insert (the day before)
50g of cream
1 yolk
7g powdered sugar
20g praline
1g gelatine

Place the gelatine in a large bowl of cold water.
Mix the egg and caster sugar in a bowl. Heat the cream in a saucepan and pour over the previous mixture. Mix and return to the pan. Heat over a low/medium heat, stirring constantly, until it reaches 82/83°C. Remove from the heat and add the praline and the gelatine, wrung out and softened. Fill the silikomart half-sphere mould and place in the freezer for at least 2 hours.

Hazelnut biscuit
65 g hazelnut powder
1 egg
2 egg whites
65 g icing sugar
19 g butter
15 g flour
15 g caster sugar

Melt the butter. Mix the whole egg with the icing sugar in a bowl. Add the hazelnut powder, flour and melted butter. Mix well.

In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out circles the size of your mould using a cookie cutter. You will have some hazelnut biscuit left over.

Lemon mousse 🍋 (the day before)
1 whole egg
40 g butter
55 g sugar
65 g lemon juice
+
3g gelatine
120g cold liquid cream

Place the gelatine in a large bowl of cold water.
Mix the egg and caster sugar in a bowl. Pour the mixture into a saucepan with the lemon juice. Heat over low/medium heat, stirring constantly until the cream thickens. Remove from the heat and add the gelatine and butter, cut into pieces. Blend until the mixture is smooth. Set aside.

In a salad bowl, whip the cold liquid cream into a whipped cream and gently fold in the previous mixture, which has cooled to room temperature, using a spatula.

Assembly
Fill the Bollicine silikomart mould halfway up. Add the creamy praline insert. Use the remaining mousse and finish with the hazelnut biscuit. 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, 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 10 minutes. Keep an eye on them and take them out as soon as they start to colour.

Turn out the cakes and spray with white velvet spray. Place on the sweet pastry. I decorated with a butterfly in tile.

For the butterfly tile
25g sugar
12g flour
12g melted butter
15g egg white
yellow colouring
Vanilla
Mix all the ingredients together. Fill the Pavoni butterfly mould. Place in the oven at 170 °C. Keep an eye on the cooking time as it is very quick, 7 to 8 minutes. Turn out of the oven. Be careful, they harden very quickly.

Coffee, chocolate and mascarpone cake

– Coffee biscuit
– Creamy chocolate cake
– Mascarpone ganache
– Chocolate glaze

Mascarpone and vanilla ganache
170 ml cream
90 g powdered sugar
70 g white chocolate
Liquid vanilla
170 ml cream (cold)
150g mascarpone

Boil 170 ml of cream with the sugar in a saucepan. Pour the hot cream in three streams over the melted white chocolate, stirring well. Add the vanilla, cold cream and mascarpone cheese. Blend, then filter and chill for at least 4 hours.

Coffee cake
4 egg yolks
48 g sugar
4 egg whites
40 g sugar
50 g butter with salt
1 espresso
72 g flour

Preheat the oven to 180°C.
In a bowl, beat the egg yolks with 48 g sugar for a few minutes. Sift in the flour and set aside. In a small bowl, mix the coffee with the hot melted butter until it is completely integrated. Add the butter to the egg yolk mixture and set aside. In a large bowl, beat the egg whites until stiff, gradually adding the remaining sugar. Add this mixture to the previous one, mixing gently. Spread on a baking tray with baking paper. Bake for about 12 minutes and leave to cool, then cut out two biscuits of the same size as your tin.

Milk chocolate cream
125 g milk chocolate
3 egg yolks
25g sugar
125 ml milk
125 ml cream
2 sheets of gelatine (2g each)

Hydrate the gelatine in very cold water. Pour the milk and cream into a saucepan. Bring to the boil. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Cook over low heat until the temperature reaches 84º C. Stir constantly with a spatula. Remove from the heat and stir in the gelatine. Add this cream to the melted milk chocolate and mix well if necessary with a mixer. Place in the freezer for 10 minutes.

Chocolate glaze (the day before)
6 g gelatine (3 sheets)
90 g sugar
90 g glucose syrup
50 g water
65 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
100g dark chocolate

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 mix the mixture and place in a cool place.

Assembly

Place a syrup-soaked biscuit in the bottom of your mould and then pour in half of the creamy mixture. For the syrup, heat the same amount of water and sugar in a pan and add a little coffee. Place in the freezer for 10 to 15 minutes to set, then add half the mascarpone ganache and the second syrup-soaked biscuit, and finally the remaining cream. Place in the freezer again for 10 to 15 minutes. Finish with the remaining ganache and place back in the freezer overnight.

Remove the cake from the freezer. If your ganache has already reached the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the icing 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 thaw in the refrigerator. Decorate with gold leaf.

Salted butter caramel fondant

Ingredients
190 g sugar
125 g semi-salted butter
1 teaspoon of fleur de sel
110 g full cream
90 g white chocolate
175 g eggs
60 g almond powder
30 g flour
25 g brown sugar
1 teaspoon of liquid vanilla
A little cinnamon powder

1)Heat the cream in a saucepan and set aside.

2)Put the butter, salt and sugar in a pan. Heat while stirring.

3)When the caramel has a nice colour, remove from the heat and add the cream slowly. Return to the heat and bring to the boil to remove any bits of caramel.

4) Allow to cool for 5 minutes then add the white chocolate. Mix well.

5)In another bowl, mix the almond powder and eggs. Add the cinnamon and liquid vanilla, then pour in the brown sugar and flour. Mix and add the caramel to the egg mixture.

6) Bake at 145°C. Pour the mixture into a mould lined with greaseproof paper. Bake for about 50 minutes.

Crème brulée cake

Vanilla crème brulée cake

– almond streusel
– vanilla cream

For the streusel
50 g butter
40 g caster sugar
40 g brown sugar
50 g almond powder
40 g flour

In a bowl, mix the butter in pieces with the sugars. Then add the flour and almond powder and mix. Wrap the dough in cling film and freeze for about 15 minutes. Crumble the dough into a rectangular baking tin and press it down. Set aside in the fridge.

For the vanilla cream
375g milk
375g of liquid cream
135g caster sugar
8 yolks
15g cornflour
Vanilla

In a bowl, mix the egg yolks and sugar. Add the cornflour and mix. Add the vanilla, then the milk and cream, mixing well with a hand whisk.
Pour the mixture over the almond streusel, leaving about 1 cm free. Bake for 45 to 50 minutes at 180°C.

Leave the cake to cool and chill for at least 4 hours. Before serving, sprinkle with powdered sugar and caramelise the surface with a blowtorch.

Chocolate, caramel and vanilla cake

Chocolate, caramel and vanilla cake made of

– joconde biscuit soaked in syrup
– creamy chocolate
– creamy caramel
– creamy vanilla

For the joconde biscuit
3 eggs
125 g caster sugar
125 g almond powder
2 egg whites
A pinch of salt
20 g flour
20 g melted butter

Place the eggs in the bowl of a food processor with the almond powder and sugar and beat until the mixture is frothy and doubles in volume. In another bowl, beat the egg whites with a pinch of salt. Sift the flour over the first mixture and mix gently with a spatula. Gently fold in the stiffly beaten egg whites and finally the melted butter. Bake at 180°C. Leave to cool and then cut out three biscuits of the same size.

For the chocolate cream
80 g milk
80 g of liquid cream
2 egg yolks
25 g caster sugar
1 sheet of 2g gelatine
100 g dark chocolate

In a bowl, mix the yolks and sugar. Bring the cream and milk to the boil and pour over the egg yolk mixture, stirring with a whisk. Cook together over low heat until 82ºC. Remove from the heat and stir in the gelatine to dissolve. Then pour the hot cream over the dark chocolate. Stir until the chocolate is completely melted.

For the creamy caramel
40 g liquid cream
13 g glucose syrup
4g caster sugar
30 g butter
125 g single cream
1 x 2g gelatine sheet

In a saucepan, bring the glucose syrup and the 40g of cream to the boil. In another pan, melt the sugar. Add the hot cream and stir. Add the chopped butter and cook until 120ºC. Add the 125 g of cream and bring the mixture to the boil while stirring. Remove from heat and add the gelatine. Place in a cool place, covered with film.

For the vanilla cream
120 g liquid cream
1 x 2g gelatine sheet
170 g white chocolate
Vanilla powder
280 g liquid cream

In a saucepan, heat the 120 g of cream to boiling. Remove from the heat and add the gelatine. Pour the hot cream into the melted white chocolate in three stages. Add the vanilla and mix everything together. Add the 280 g of cold cream and mix. Cover and chill.

To assemble
Place the first joconde biscuit soaked in syrup (sugar, water, rum) in the bottom of your pastry rectangle. Pour in the chocolate cream and then the second soaked biscuit. Take the creamy caramel out of the fridge and loosen the preparation with a mixer. Poach the cream on the biscuit. Cover with the third syrup-soaked biscuit. Remove the vanilla cream and mix it with an electric mixer. Pour to the height of the mould and smooth with a spatula (keep some vanilla cream to poach on top). Place in a cool place. When the cream has set, pipe the remaining vanilla cream onto the top and decorate with a small gold leaf.

Chocolate and caramel tiramisu

– coffee biscuit
– creamy milk chocolate
– mascarpone ganache
– caramel glaze

Mascarpone and vanilla ganache
112 ml cream
60 g powdered sugar
50 g white chocolate
Liquid vanilla
125 ml cream (cold)
120g mascarpone

In a saucepan, boil 112 ml of cream with the sugar. Pour the hot cream in three streams over the melted white chocolate, stirring well.

Add the vanilla, cold cream and mascarpone cheese. Blend, then filter and chill for at least 4 hours.

Coffee cake
4 egg yolks
48 g sugar
4 egg whites
40 g sugar
50 g butter with salt
4 g soluble coffee
72 g flour

Preheat the oven to 180°C.
In a bowl, beat the egg yolks with 48 g sugar for a few minutes. Sift in the flour and set aside. In a small bowl, mix the instant coffee with the hot melted butter until it is completely incorporated. Add the butter to the egg yolk mixture and set aside. In a large bowl, beat the egg whites until stiff, gradually adding the remaining sugar. Add this mixture to the previous one, mixing gently. Spread on a baking tray with baking paper. Bake for about 12 minutes and leave to cool, then cut out two biscuits of the same size as your tin.

Milk chocolate and coffee creamer
250 g milk chocolate
5 egg yolks
250 ml milk
250ml cream
50g sugar
Liquid coffee extract
2 sheets of gelatine (4g)

Hydrate the gelatine in very cold water. Pour the milk, cream and coffee extract into a saucepan. Bring to the boil. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Cook over a low heat until the temperature reaches 84º C. Stir constantly with a spatula. Remove from the heat and stir in the gelatine. Add this cream to the melted milk chocolate and mix well if necessary with a mixer. Place in the freezer for 10 minutes.

Assembly
Place a syrup-soaked biscuit in the bottom of your mould, then pour in half the chocolate cream, the second biscuit and the remaining cream. Place in the freezer to set, then finish with the mascarpone ganache, smoothing well between each layer. Place in the freezer again.

Caramel glaze (previous day)
6 g gelatine, 200 Bloom
100 g sugar
100 g glucose syrup
125 ml still water
67 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
100g white chocolate

In a saucepan, make a caramel with the sugar. Then add the hot water and mix. Add the glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the white chocolate. Stir well. Add the sweetened condensed milk. Use a hand blender to mix the mixture and place in a cool place.

Take the completely frozen chocolate and caramel tiramisu out of the freezer. If your ganache is already at the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the caramel icing 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 out slices and leave to thaw in the fridge.

Vanilla and coffee cake

Coffee and vanilla cake made with

– a hazelnut biscuit
– a chocolate/coffee crunch
– a creamy vanilla filling
– a coffee mousse
– a dulcey/coffee mirror glaze.

Hazelnut biscuit
125g hazelnut powder from @nutandme_en
125g icing sugar
3 eggs
20g melted butter
30g flour
90g egg whites
20g caster sugar
1 pinch of salt

Melt the butter and leave to cool.
Pour the powdered sugar, icing sugar and eggs into a bowl and whisk the mixture until it is uniform. Pour the egg whites, a pinch of salt and the caster sugar into the bowl of your food processor and whip to stiff peaks. Take a third of the egg whites and fold them into the batter to lighten it. Gently fold in the rest, lifting the mixture.
Add the sifted flour and the cold melted butter. Pour the mixture onto a baking tray lined with greaseproof paper larger than your pastry frame (20X20cm). Smooth out the surface and bake at 180°C for about 14-16 minutes until golden brown, then leave to cool.

Coffee chocolate crisp
60g milk chocolate
40g praline
60g crêpes dentelles
Coffee extract
Melt the milk chocolate. Add the praline (almonds, hazelnuts), crumbled crêpes dentelles and coffee extract. Mix and cover the surface of the hazelnut biscuit. Place in the freezer.

Vanilla cream
125g of liquid cream 30%MG
125g cold liquid cream 30%MG
3 yolks
30g caster sugar
Vanilla pod or vanilla powder
50g white chocolate
1 sheet of gelatine (2g)

Hydrate the gelatine in very cold water. Heat the cream and vanilla in a saucepan. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Cook over a low heat until the temperature reaches 84º C. Stir constantly with a spatula. Remove from the heat and stir in the gelatine and pour over the melted white chocolate. Set aside. Whip the cold liquid cream with a mixer and add to the previous mixture. Pour over the biscuit and the crisp and place in the freezer for 20 minutes.

Coffee mousse
20 cl of cold liquid cream
Coffee extract
25 cl milk
100 g caster sugar
6 g gelatine

Hydrate the gelatine in very cold water. In a saucepan, heat the milk, caster sugar and coffee extract. Remove from the heat, add the gelatine, mix and set aside. Whip the cold cream with a mixer and add it to the previous mixture. Pour over the vanilla cream and return to the freezer.

Coffee Dulcey glaze (the day before)
50 g water
75 g sugar
75 g glucose
6 g gelatine
50 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
75 g dulcey chocolate
Coffee extract

Soften the gelatine in a container of cold water and heat the glucose, water and sugar in a saucepan to 105°C. Pour the melted chocolate, unsweetened condensed milk, coffee extract and softened gelatine into a measuring cup. Mix, strain and chill overnight.

Remove the cake from the freezer. If your mousse is already up to the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the icing, 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 thaw in the refrigerator. Decorate with a gold leaf and a coffee bean.

Soft strawberry cake

Ingredients
100 g butter
100 g sugar
2 eggs
100 g flour
50 g almond powder
1 sachet vanilla sugar
1 sachet baking powder
1 good pinch of salt
A punnet of strawberries

1)In a saucepan, melt the butter over a low heat and set aside.

2)Mix the eggs with the sugar and vanilla sugar and add the melted butter. Mix well. Add the flour, almond powder, salt and yeast.

3)If the dough is a bit thick, add a little milk. Mix.

4)Pour the batter into a square silicone or greaseproof paper mould.

5)Wash the strawberries, cut them in half and place them on the pastry.

6)Bake at 180°C for about 30 minutes. Before eating, sprinkle with icing sugar.

Praline cake

– financial biscuit
– creamy praline
– praline mousse
– streusel

For the biscuit
200g powdered almonds
75g brown sugar
75g caster sugar
200g butter
280g egg whites
90g flour
1 pinch of salt
Vanilla

Make a hazelnut butter. Melt the butter gently in a saucepan until it takes on a nice colour. Set aside. In a bowl, mix the almond powder, sugars, flour, salt and vanilla. Add the egg whites and mix again. Add the cooled butter, mix and pour into your tin. Bake at 170°C for about 30 minutes. Cut the biscuit to the size of your tin.

For the praline cream
2 sheets of gelatine (4g)
180g of liquid cream
3 yolks
25g powdered sugar
75g praline
35g dark chocolate

Mix the melted chocolate and the praline and set aside. Heat the cream. In a bowl, mix the yolks and sugar. Pour the yellow cream on top and cook the mixture until it reaches 82ºC. Turn off the heat, add the gelatine. Pour the cream over the chocolate and praline mixture and mix. Pour the cream into your mould, having first placed the financial biscuit at the bottom.

For the praline mousse
175 g praline
85g of cream
3 sheets of gelatine (2g each)
130g of cream

Heat the 85g of cream. Add the gelatine off the heat. Pour over the praline. Mix. Add the 130g of whipped cream in 2 or 3 times. Pour the mousse over the cream and place in the freezer.

Streusel
100g butter
100g praline powder
80g brown sugar
80g flour

Mix all the ingredients together. Place in a cool place. Crumble the streusel onto a silicone mat or baking paper. Bake for about 15 minutes at 170ºC

Orange and chocolate cake

– Hazelnut dacquoise
– Praline crisp
– Almond and cocoa sponge cake
– Milk chocolate creamy cake
– Orange creamy cake
– Orange jelly

Hazelnut dacquoise
– 63 g egg whites
– 25 g sugar
-45 g almond powder
-15 g hazelnut powder
– 50 g icing sugar

Preheat oven to 180°C. Sift together the almond powder, hazelnut powder and icing sugar. Beat the egg whites with the sugar. Gently fold in the powders. Pour into the tin and bake for 12 minutes. Leave to cool before cutting out a rectangle with your 26X11cm pastry ring.

Praline crisp
– 30 g milk chocolate
– 125 g praline
– 13g butter
– 60g of crêpes dentelles

Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread between two sheets of greaseproof paper, place in the freezer for a few minutes and then cut out a rectangle the size of your 26X11 cm mould. Place on top of the dacquoise and refrigerate.

Almond and cocoa sponge cake
– 60 g almond paste
– 35 g icing sugar
– 2 egg yolks
– 1 whole egg
– 40g egg whites
– 15 g sugar
– 15g melted butter
– 10g cocoa powder
– 7g flour
– 7g cornflour

Preheat oven to 200°C. Sift together the cocoa powder, flour and cornflour.
Beat the almond paste (warmed a little in the microwave) and icing sugar. Add the egg yolks and whole egg and beat until light. Beat the egg whites and sugar and fold into the previous mixture. Add the melted and cooled butter. Finally, add the cocoa powder, flour and cornflour and mix gently. Bake on a baking tray covered with baking paper for 12-14 minutes. Leave to cool and cut into a 26 x 11 cm rectangle.

Milk chocolate cream
60 g liquid cream
– 60 g milk
– 2 egg yolks
– 15 g sugar
– 140 g milk chocolate
– 125g single cream
– 1 sheet of gelatine (2g)

Make a custard with 60g cream, milk, egg yolks and sugar. Whisk the egg yolks and sugar together in a small saucepan, bring the milk and cream to the boil and slowly add to the egg yolk mixture. Place the mixture in the pan over a low heat, stirring constantly and heating to 82°C. Remove the pan from the heat, add the gelatine and pour over the melted chocolate. Allow to cool. Whip the 125g of liquid cream and add to the previous mixture.

Pour the milk chocolate cream over the praline crisp, place the almond and cocoa sponge cake on the cream and brush with syrup (orange juice + sugar). Cover and place in the refrigerator.

Orange cream
– 180g orange juice
– orange zest
– 30g sugar
– 2 egg yolks
– 4g gelatine
– 125g liquid cream

Make a custard with the orange juice, orange zest, sugar and egg yolks. Soften the gelatine in cold water. Mix the sugar and egg yolks. In a small saucepan, bring the orange juice to the boil and slowly add it to the egg yolk mixture. Place the pan on a low heat, stirring constantly and heat to 82°C. Remove the pan from the heat and stir in the gelatine until it has melted. Whip the cream with a mixer and add it to the previous mixture gently when it has cooled down a little. Pour this cream over the sponge cake and place in the freezer.

Orange jelly
– 1 orange juice
– 10g Sugar
– 1 sheet of gelatine

Heat the orange juice and sugar in a saucepan. Remove from the heat and add the gelatine. Leave to cool a little, then pour over the top of your cake, having first raised the pastry ring by 2 mm. Place in a cool place and cut into individual portions.

Decorate with a slice of candied orange.