English – Page 45 – Les délices 31

Paris Brest eclair

Paris Brest eclair made of

– choux pastry
– praline mousseline cream,
– hazelnut praline.

Material used

– micro perforated baking mat
– Pastry bag
– Fluted piping bag

Ingredients

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

Pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔50g butter

Homemade hazelnut praline
✔130g hazelnuts
✔65g caster sugar

Hazelnut praline mousseline cream
✔Custard cream made previously
✔160 g homemade hazelnut praline
✔250 g butter

The recipe

For 7 to 8 éclairs

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)
In a saucepan heat the water, milk, butter, salt and sugar. Off the heat add the flour all at once. Mix well to dry out the dough for 2 to 3 mins.
Add the beaten eggs gradually, mixing well between each egg. Poach the eclairs on a baking tray. Add chopped almonds and hazelnuts on top. Sprinkle with icing sugar. Bake at 180°C for 40 minutes and leave to cool.

Pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔50g butter
Heat the milk. In a bowl mix the yolks, sugar, cream powder.Pour the hot milk over it.Stir.Pour back into the pan.Stir until thickened.Out of the heat add the butter cut into pieces. Stir. Pour into a bowl, filter it and keep it cool.

Homemade hazelnut praline
✔130g hazelnuts
✔65g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.

Hazelnut praline mousseline cream
✔Custard cream made previously
✔160 g homemade hazelnut praline
✔250 g butter

In the pastry cream bowl add the praline and mix with an electric mixer. Then gradually add the previously whipped butter.

Assembly
Cut the éclairs lengthwise. Fill the bottom of the eclairs with a little mousseline cream. Add a small amount of hazelnut praline in the middle and finish off with the mousseline cream. Place the other part of the éclair on top and sprinkle with icing sugar.

Pear, chocolate and hazelnut cake

Pear, chocolate and hazelnut cake composed of

– a hazelnut biscuit,
– a milk chocolate mousse,
– a pear mousse,
– a milk chocolate mirror icing.

Material used

– Rectangular pastry frame 20X10cm

Ingredients

Hazelnut biscuit
✔120g icing sugar
✔2 eggs
✔120g hazelnut powder
✔40 g butter
✔40 g flour
✔30g caster sugar
✔3 egg whites

Milk chocolate mousse
✔2 sheets of gelatine (4g)
✔130g cream
✔1 yolk
✔15g sugar
✔6gl milk
✔100g milk chocolate

Pear mousse
✔2 sheets of gelatine (4g)
✔150g of pears in syrup, mixed
✔100g cold liquid cream

Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine sheets

The recipe

For about 5 to 6 portions

Hazelnut biscuit
✔120g icing sugar
✔2 eggs
✔120g hazelnut powder
✔40 g butter
✔30 g flour
✔30g caster sugar
✔3 egg whites

Melt the butter. In a bowl, mix the whole egg with the icing sugar. 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 using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into two equal rectangles 20X10cm. Place the first biscuit in the bottom of your pastry frame.

Milk chocolate mousse
✔2 sheets of gelatine (4g)
✔130g cream
✔1 yolk
✔15g sugar
✔60ml milk
✔100g milk chocolate

Soften the gelatine sheets in a bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. Pour over the hazelnut biscuit (about 120g) and place in the freezer.

Pear mousse
✔2 sheets of gelatine (4g)
✔150g of pears in syrup, mixed
✔100g cold liquid cream

Soften the gelatine sheets in a bowl of cold water. Heat the pear 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 warmed pear puree and pour over the chocolate mousse (about 120g). Put back in the freezer.

Place the second hazelnut biscuit and the remaining chocolate mousse (120g). Put back in the freezer for at least 15 minutes. Finish with the remaining pear mousse (120g). Place in the freezer overnight.

Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g milk 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. Raise the frame by 3 to 4 mm if it is already flush with the pear mousse. Cover the surface of the cake with the glaze, which has been cooled to 30/35°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 thaw in the fridge for at least 3-4 hours.

Coffee and chocolate cauldron

Coffee and chocolate cauldron made of

– sweet dough,
– coffee chocolate mousse,
– chocolate ganache,
– marshmallow.

Material used

– Dolce tartufo silikomart mould

– Silikomart half-sphere mould X24

– Brown velvet spray

– Micro-perforated baking mat

Ingredients

Marshmallow eyes

✔1 sheet of gelatine
✔40g sugar
✔100g water
✔blue colouring
✔Mint syrup
✔chocolate chips
+
✔1 sheet of gelatine
✔40g sugar
✔5g glucose syrup
✔10g water
✔30g egg white

Coffee mousse (the day before)
✔2 sheets of gelatine
✔80g milk
✔120g coffee chocolate
✔180g cold liquid cream 30% MG

Chocolate ganache (the day before)
✔50g single cream
✔1 sheet of gelatine
✔50g dark chocolate
✔100g cold liquid cream

Sweet dough
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1 pinch of salt

The recipe

For 4 pots

Coffee mousse (the day before)
✔2 sheets of gelatine
✔80g milk
✔120g coffee chocolate
✔180g cold liquid cream 30% MG

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the milk. Off the heat, add the wrung out and softened gelatine. Stir to combine. Pour over the melted chocolate. Add the 180g of liquid cream whipped with an electric mixer and stir gently. Pour into the Silikomart mould and place in the freezer for at least 4 hours so that the mousse hardens.

Chocolate ganache (the day before)
✔50g single cream
✔1 sheet of gelatine
✔50g dark chocolate
✔100g cold liquid cream
Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream. Pour off the heat, in three stages, over the previously melted chocolate. Add the wrung-out and softened gelatine. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place. The next day, beat the ganache with an electric mixer. Fill a piping bag fitted with a plain tip and poach on baking paper, having drawn circles beforehand to have a mark. Place in the freezer for at least 2 hours.

Marshmallow eyes

✔1 sheet of gelatin
✔40g sugar
✔100g water
✔blue colouring
✔Mint syrup
✔chocolate chips
+
✔1 sheet of gelatine
✔40g sugar
✔5g glucose syrup
✔10g water
✔30g egg white

For the pupil: In a saucepan, pour 100g water and 40g sugar. Bring to the boil. Remove from the heat and add the gelatine. Divide into several bowls and add the colouring and syrup. You can add the dye/syrup to get different shades of blue/green. Pour into the half-sphere mould and place in the freezer for a few minutes. Add the chocolate chip in the middle and return to the freezer.

For the marshmallow: Soften the gelatine sheet in a bowl of cold water. In a saucepan, add the water, glucose and caster sugar. Heat to 120°C. Remove from the heat and add the gelatine, well wrung out. In a separate bowl, beat the egg whites until stiff, then pour in the warm syrup and increase the speed of the mixer until the mixture is cold. Place the mixture in a piping bag and fill the half-sphere mould.

Sweet pastry
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of baking paper then detail circles with a cookie cutter. With the remaining sweet dough, make small balls. Place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about ten minutes and then leave to cool.

Assembly
Apply brown velvet spray to the frozen entremet and to the ganache ring. Place on the sweet pastry biscuit. Turn out the marshmallow eyes and place them on the cauldron. Stick a stick in each one. Place in a cool place until ready to eat.

Pumpkin entremet

Pumpkin Entremet made with

– orange mousse,
– a chocolate mousse insert,
– an orange biscuit,
– orange and brown velvet sprays.

Materials used

– Pumpkin mould
– Silikomart truffle mould
– Orange velvet spray
– Brown velvet spray

Ingredients

Chocolate mousse insert
✔55 g milk
✔1 yellow
✔15 g powdered sugar
✔75 g dark chocolate
✔120g full cream liquid with a minimum of 30% fat
✔1 sheet of 2g gelatine

Orange biscuit (the day before)
✔50g flour
✔½ teaspoon yeast
✔38g sugar
✔30g butter
✔25g eggs
✔25g orange juice

Orange mousse (the day before)
✔80g orange juice
✔1 egg
✔50g sugar
✔7g cornflour
✔120g liquid cream 30% MG
✔3g gelatine

Sweet pastry
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

The recipe

Chocolate mousse insert
✔55 g milk
✔1 yellow
✔15 g powdered sugar
✔75 g dark chocolate
✔120g full cream liquid with a minimum of 30% fat
✔1 sheet of 2g gelatine

Soften the gelatine sheet in a bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk and sugar mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. Fill the silikomart truffle mould. Place in the freezer.

Orange biscuit (the day before)
✔50g flour
✔½ teaspoon yeast
✔38g sugar
✔30g butter
✔25g eggs
✔25g orange juice

Cream the butter with the caster sugar. Add the egg and mix. Then add the flour, yeast and then the orange juice. Pour onto a baking tray lined with baking paper. Bake at 180°C until lightly coloured (about 10 minutes). Leave to cool, then cut out the biscuits with a biscuit cutter.

Orange mousse (the day before)
✔80g orange juice
✔1 egg
✔50g sugar
✔7g cornflour
✔120g liquid cream 30% MG
✔3g gelatine

Place the gelatine in a large bowl of cold water.
In a mixing bowl, combine the egg, powdered sugar and cornstarch. Pour the orange juice into a saucepan and bring to the boil. Add the previous mixture. Heat over low/medium heat, stirring constantly until the cream thickens. Remove from the heat and add the gelatine. Set aside. In a salad bowl, whip the cold liquid cream and gently fold in the cooled mixture with a spatula.

Assembly
Fill the pumpkin mould with orange mousse, add the frozen chocolate mousse insert, add a little more mousse if necessary and finish with the orange biscuit. Place in the freezer overnight. I kept two remaining chocolate mousse inserts for the pumpkin stem.

The next day, use orange velvet spray immediately on the pumpkins taken from the freezer. I then quickly cut out my two remaining chocolate inserts into the shape of a stem and put them back in the freezer straight away. Once these were well hardened I applied a brown velvet spray and placed them on the pumpkins.

Sweet dough
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together. Spread the dough in a crumbly fashion on a baking tray and bake for about ten minutes. Leave to cool. Sprinkle around the entremets.

Bat entremet

Bat entremet made of

– cocoa sugar paste,
– peanut biscuit,
– caramel,
– peanut mousse,
– brown velvet spray,
– chocolate wings.

Materials used

– Silikomart truffe moulds

– XiaoShenLu devil’s wing silicone mould (Amazon)

– Ancel 210 bloom gelatin (gold quality)

– Brown velvet spray

Ingredients

Peanut Biscuit (the day before)
✔30g icing sugar
✔1 yolk
✔30g peanut powder
✔10 g butter
✔7 g flour
✔7g caster sugar
✔1 egg white

Caramel (the day before)
50g sugar
20g soft butter
100g of liquid cream 30% (or more)
Pinch of salt

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

Cocoa sweet dough
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1/2 egg yolk
✔1 pinch of salt

Brown velvet spray

The recipe

For about 10 small desserts

Peanut biscuit (the day before)
✔30g icing sugar
✔1 yolk
✔30g peanut powder
✔10 g butter
✔7 g flour
✔7g caster sugar
✔1 egg white

Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the peanut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool. Cut out with a cookie cutter.

Caramel (the day before)
50g sugar
20g soft butter
100g of liquid cream 30% (or more)
Pinch of salt
Heat the sugar in a pan. When the sugar turns golden, add the butter gradually. Stir. Finally add the hot cream. Cook over low heat for about 6 minutes so that the caramel thickens. Add the salt. Strain and put in the fridge.

Peanut Mousse (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 without exceeding 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.

Assembly (the day before)
Put some caramel on each biscuit and put it in the freezer for a few minutes.

Fill the Silikomart Truffles mould with peanut mousse and add the biscuit with the caramel on top. Place in the freezer overnight.

Sweetened cocoa paste
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1/2 egg yolk
✔1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the dough between two sheets of baking paper then detail small circles with a cookie cutter. Place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about ten minutes. Leave to cool.

The next day, remove the desserts from the moulds and immediately apply the brown velvet spray, then place them on the cocoa sugar biscuits. Place in the fridge for 1 to 2 hours before serving.

Make wings out of chocolate or tiles and push them in just before serving.

Lemon tartlet

Lemon tartlet made of :

– sweet pastry,
– lemon cream,
– lemon mousse covered with a white velvet spray
– a circle of white chocolate

Decorated with mint leaves

Material used

– Micro perforated baking mat

– Fluted cookie cutter

– Silikomart truffle mould x15

– White velvet spray

– Plain socket

– Socket

Ingredients

Lemon mousse dome
✔1 egg
✔25g caster sugar
✔30g lemon juice
✔2g gelatine
✔80g 30% fat liquid cream

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

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

The recipe

For 6 tarts

Lemon mousse dome
✔1 egg
✔25g caster sugar
✔30g lemon juice
✔2g gelatine
✔80g 30% fat liquid cream
In a saucepan, heat the egg, sugar, lemon juice. Cook without exceeding 85°C and without stopping to stir with the whisk. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. Set aside. Whip the cold cream with an electric mixer and add the previous preparation when it has cooled. Pour into the silikomart x15 truffle mould (only three quarters of the way through) and place in the freezer for at least 4 hours or the day before.

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

In a saucepan, heat the eggs, sugar, and lemon juice. Cook to 85°C. Out of the heat, add the gelatin previously wrung out and softened in cold water. 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.

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 place in a cool place. Roll out the dough thinly between 2 sheets of baking paper. Cut it out with a fluted cookie cutter. Place on a baking tray covered with a micro-perforated baking mat. Place in the freezer while you preheat your oven. Place a second micro-perforated baking mat on top and bake at 175°C for about 12 minutes, until lightly coloured. Leave to cool.

Remove the frozen lemon mousse and apply the white velvet spray immediately. Place each mousse in the middle of the biscuit. Take out the piping bag with the lemon cream and poach it all around the mousse. Finish with the white chocolate circle using two different sized cookie cutters.

I decorated it with mint leaves and a little gold leaf. Place in a cool place until ready to eat.

Coffee, chocolate and pecan tartlet

Coffee, chocolate and pecan tartlet composed of

– a sweet cocoa paste,
– a coffee ganache,
– chopped roasted pecans,
– and a chocolate and coffee ganache.

Material used

– Silikomart perforated tart moulds 70mm

– Micro-perforated baking mat

Ingredients

Coffee chocolate ganache (the day before)
✔50g single cream
✔50g milk chocolate
✔Some drops of coffee extract
✔100g single cream
✔1g gelatine

Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Coffee ganache
✔80g white chocolate
✔20g butter
✔100g liquid cream
✔Coffee extract

Baking

160°C
20 minutes

The recipe

For 6 tarts

Coffee chocolate ganache (the day before)
✔50g single cream
✔50g milk chocolate
✔Some drops of coffee extract
✔100g single cream
✔1g gelatine
Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream with the coffee extract. Pour off the heat, in three stages, over the previously melted milk chocolate. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place.

Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about 20 minutes. Leave to cool.

Coffee ganache
✔80g white chocolate
✔20g butter
✔100g liquid cream
✔Coffee extract
Heat the cream, the coffee extract (to be measured according to the desired intensity) and pour off the heat, in three stages, over the previously melted white chocolate. Add the butter cut into pieces and mix. Pour a little ganache into the bottom of the tarts. Add the chopped pecans, which have been roasted for a few minutes in a pan. Top up to the edge with the remaining coffee ganache. Place in the fridge for at least 2 hours to allow the ganache to harden.

Assembly
✔Some chopped pecans

Take out the chocolate coffee ganache prepared the day before and beat it with an electric mixer. Fill a piping bag and poach onto the tartlet. Add a roasted pecan on top.

Pear and walnut cake

Pear and walnut cake made of

– a walnut biscuit,
– a chocolate and walnut praline crisp,
– a nut cream,
– a pear mousse,
– a pear jelly.

Material used

– Rectangular pastry frame 20X10cm

Ingrédients

Walnut praline
✔100g walnuts
✔50g caster sugar

Walnut biscuit
✔65 g walnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Chocolate and walnut praline crisp
✔60g walnut praline
✔30g milk chocolate
✔35g of crêpes dentelles

Walnut cream
✔1 sheet gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔60g of walnut praline

Pear mousse
✔2 sheets of gelatine (4g)
✔180g pear puree
✔150g cold liquid cream
✔15g icing sugar

Pear jelly
✔3g gelatine
✔150g pears
✔10g water

The recipe

For about 5 to 6 portions – rectangular frame of 20 X 10 cm

Walnut praline
✔100g walnuts
✔50g caster sugar

Roast the walnuts on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the walnuts and blend until you have a praline. Be careful, you need a good blender.

Walnut biscuit
✔65 g walnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the walnut 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 a rectangle measuring 20X10cm.

Chocolate and walnut praline crisp
✔60g walnut praline
✔30g milk chocolate
✔35g of crêpes dentelles

Mix the praline, melted milk chocolate and crêpes dentelles. Spread on the walnut biscuit and put in the freezer.

Walnut cream
✔1 sheet gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔60g of walnut praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the walnut praline and mix. Allow to cool, then pour over the crisp and place in the freezer.

Pear mousse
✔2 sheets of gelatine (4g)
✔180g pear puree
✔150g cold liquid cream
✔15g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the pear purée in a saucepan. For the pear puree, you can either use pears in syrup, without adding sugar because they are already sweetened, or you can cook the pears in a syrup (water, sugar, liquid vanilla) and then blend them. 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 pear puree and pour over the walnut cream (about 265g). Put back in the freezer overnight.

Pear jelly
✔3g gelatine
✔150g pears
✔10g water

Soften the gelatine sheets in a bowl of cold water. Heat the pear puree with the water in a saucepan. Remove from the heat and add the wrung out and softened gelatine, stirring well. Allow to cool slightly and pour over the still frozen cake. Place in a cool place.

Serve the cake as a whole or cut out individual slices with a knife, removing 0.5mm from each side beforehand to get well defined slices.

I decorated the cake with caramelised walnuts (melt some powdered sugar in a small pan to make a caramel and dip the walnuts in it, remove them with a fork and place them on a sheet of baking paper to cool), to be placed at the last moment, just before serving.

Pistachio and orange blossom tartlet

Pistachio and orange blossom tartlet made with

– sweet pastry
– pistachio cream
– pistachio ganache
– a pistachio praline insert
– orange blossom ganache

Decoration with unsalted pistachios

Material used

– Micro perforated baking mat

– Micro-perforated strip

– 24mm plain tip

– Silikomart tart rings

Ingredients

Pistachio praline (the day before)
✔100g unsalted, shelled pistachios
✔50g caster sugar

Orange blossom mounted ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 leaf gelatine 1g
✔70g liquid cream 30% fat
✔4g orange blossom

Sweet dough
✔85g flour
✔50g butter
✔35g icing sugar
✔1 pinch of salt
✔15g egg yolk

Pistachio cream
✔25g ointment butter
✔25g unsalted pistachio powder (Mix unsalted and dehusked pistachios)
✔25g sugar
✔25g eggs

The recipe

For 4 tarts

Pistachio praline (the day before)
✔100g unsalted, shelled pistachios
✔50g caster sugar
Roast the pistachios on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the pistachios and blend until you have a praline. Be careful, you need a good blender. Then fill a Silikomart half-sphere mould x15 with the pistachio praline and place in the freezer for at least 4 hours.

Orange blossom mounted ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 sheet of gelatine 1g
✔70g liquid cream 30% fat
✔4g orange blossom
Heat, in a small saucepan, the 45g of liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatine sheet, well wrung out and previously softened in a bowl of cold water. Finally, add the remaining 70g of liquid cream and the orange blossom. Mix well. Cover with cling film and chill overnight.

Sweet dough
✔85g flour
✔50g butter
✔35g icing sugar
✔1 pinch of salt
✔15g egg yolk
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet circles. Place in the freezer for a few minutes while you preheat your oven. Bake at 180°C for about 10 minutes.

Pistachio cream
✔25g butter, softened
✔25g unsalted pistachio powder (Mix unsalted and dehusked pistachios)
✔25g sugar
✔25g eggs
Mix all the ingredients together. Top the pre-baked tarts and bake for a further 15 minutes. Allow to cool and then remove from the mould.

Pistachio ganache
✔50g white chocolate
✔50g liquid cream
✔30g pistachio praline
Heat the cream in a small saucepan and pour it over the previously melted white chocolate. Mix and add the pistachio praline. Mix, leave to cool a little and then fill the tartlet bases.

Assembly
Turn out the frozen pistachio praline half-spheres and place them on the pistachio ganache. Beat the orange blossom ganache with an electric mixer and poach on the tarts. I used a large 24mm plain tip. Decorate with unsalted pistachios cut in half. Place in the fridge (at least 1 to 2 hours for the praline to defrost) until ready to eat.

Pear and chocolate mushroom

Pear and chocolate mushroom made of

– hazelnut biscuit,
– a praline insert,
– a pear insert,
– chocolate mousse,
– pear mousse,
– a white chocolate shell,
– brown velvet spray.

Material used

– Silikomart baba mould 8 cavities
– Silikomart baba mould 11 cavities
– Silikomart half-sphere mould X6
– Silikomart half-sphere mould X15
– Ancel 210 Bloom gelatine (gold quality)
– brush
– brown velvet spray
– Pavoni mould – Maple leaves
– Pavoni mould – Feathers

Ingredients

Hazelnut praline insert (the day before)
✔100g hazelnuts
✔50g caster sugar

Pear insert (the day before)
✔60g mixed pears
✔60g diced pears
✔1g pectin
✔10g caster sugar

Hazelnut biscuit (the day before)
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Chocolate mousse (the day before)
✔50g milk
✔25g cream
✔1 yolk
✔20g sugar
✔60g milk chocolate
✔80g liquid cream
✔4g gelatine

Pear mousse (the day before)
✔90g mixed pears
✔3g gelatine
✔70g of liquid cream with a minimum of 30% fat content

Assembly (the next day)
✔200g white chocolate
✔20g neutral oil
✔Cocoa powder
✔Brown velvet biscuits

The recipe

For 4 mushrooms

Hazelnut praline insert (the day before)
✔100g hazelnuts
✔50g caster sugar
Place the hazelnuts on a baking tray and put in the oven at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper or a silicone mat and leave to cool. Place the cooled hazelnuts, after rubbing them to remove their skins, and the chopped caramel in the bowl of a blender and blend until you have a praline. Fill the silikomart half-sphere mould with praline and place in the freezer for 3 to 4 hours.

Pear insert (the day before)
✔60g mixed pears
✔60g of diced pears
✔1g pectin
✔10g caster sugar

Pour the mixed pears into a saucepan. Heat through. In a small bowl, mix the sugar and pectin. Add to the pan as soon as it boils and, without stopping to stir, cook for 2 minutes. Remove from the heat, add the diced pears and mix. Pour into the 11-cavity silikomart mould and freeze for 2 to 3 hours.

Hazelnut biscuit (the day before)
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer and the powdered sugar. Gently fold them into the mixture with a spatula. Pour the mixture onto a baking tray covered with baking paper. Smooth with an angled spatula. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before cutting it out with cookie cutters for the foot of the mushroom and the head.

Chocolate mousse (the day before)
✔50g milk
✔25g cream
✔1 yolk
✔20g sugar
✔60g milk chocolate
✔80g of liquid cream
✔4 g gelatine

In a bowl of cold water, soften the gelatine sheet. Heat the milk and cream in a saucepan. In a bowl, mix the yolk and the caster sugar. Pour the hot liquid over it and return it to the pan. Heat without stopping to stir until it thickens. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Pour over the melted milk chocolate. Set aside. Whip the 80 ml cream with an electric mixer. Add to the previous mixture and stir gently.

Pour into your silikomart half-sphere mould x6. Add the praline insert. Add a little more mousse and finish with the hazelnut biscuit. Place in the freezer.

Pear mousse (the day before)
✔90g of mixed pears
✔3g gelatine
✔70g of liquid cream with a minimum of 30% fat content

Place the gelatine in a large bowl of cold water. In a saucepan, heat the mixed pears. Remove from the heat and add the wrung-out and softened gelatine. Set aside.
In a bowl, pour the cold cream and whip it with an electric mixer. Add and stir gently the previous mixture.

Fill the silikomart baba mould with 8 cavities of pear mousse. Add the pear insert and finish with the hazelnut biscuit. Place in the freezer.

Assembly (the next day)
✔200g white chocolate
✔20g neutral oil
✔Cocoa powder
✔Brown velvet sprays

The next day, melt the white chocolate with the oil. Using a wooden pick, dip the still frozen foot and head of the mushroom into the white chocolate and immediately place back in the freezer for about 10 to 15 minutes. Remove the stems and brush or make grooves in them, then apply cocoa powder with a brush. Then remove the heads of the frozen mushrooms and immediately apply a brown velvet spray. Using a knife previously heated in a frying pan, smooth the top of the foot to melt the chocolate a little and immediately place the mushroom head on top.

Sweetened cocoa paste
✔10g cocoa powder
✔60g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together. Crumble the dough onto a baking tray and bake for about ten minutes. Leave to cool. Sprinkle around the stems of your mushrooms.

I decorated with leaves made from sweetened tiles.