English - Les délices 31

Puff pastry peach almond tart

– homemade puff pastry
– almond cream
– Fresh peaches

For the puff pastry
250g of flour
125g of water
185g of butter
Salt

A Make the pastry the day before. Pour the flour, salt and water into the bowl of a food processor and mix the ingredients. Make a ball and cut with a knife in the shape of a cross. Filter and let rest in a cool place for at least 1 hour. Roll out the dough, enclose the butter and then make 2 X (1 single turn -1 double turn) letting rest in the fridge between each turn.

For the almond cream
50g of butter
50g of brown sugar
50g of almond powder
1 egg

Mix all the ingredients and poach the mixture on the puff pastry. Bake for 45 minutes at 165-170°C.

Assembly
Place fresh peach quarters previously mixed with a peach coulis (mix peaches with lemon juice and sugar). Decorate with a few strawberries and mint leaves. Keep in a cool place.

Lemon tart

Lemon pie

– sweet pastry
– lemon cream
– no-bake meringue
– lemon jelly
– Lemon zest

For the sweet dough
105g of flour
40g powdered sugar
60g of butter
1 egg yolk
Salt
Mix all the ingredients. Spread between two sheets of parchment paper. Cut out strips of dough. Bake at 150°C for about 10 minutes.

For the meringue
40g egg white,
15g sugar
Beat the egg whites with the sugar and pour into a piping bag and fill every other hole.

For the lemon cream (the day before)
60g lemon juice
2 eggs
100g sugar
115g butter
1 sheet of gelatin
Heat the lemon juice, yolks and sugar until boiling. Remove from the heat and add the gelatine and the chopped butter. Mix and pour into the mold. Place in the freezer.

For the lemon jelly
50g lemon juice
20g of sugar
½ sheet of gelatin
Heat the lemon juice and sugar. Remove from the heat and add the gelatine. Mix and set aside in a cool place.

Assembly

Place each frozen lemon cream on a sweet pastry cookie. Poach the meringue and the jelly alternately. You can add a lemon peel on top. Keep in a cool place until the cream has defrosted.

Strawberry cake

Strawberry cake made of

– sponge cake
– mousseline cream
– fresh strawberries
– almond paste
– strawberry jelly

Material used
– 15 x 15 cm square pastry frame
– Elbowed spatula to spread the sponge cake mixture
– Roller to spread the almond paste
– A whisk
– A maryse

For the sponge cake
– 4 eggs 🥚
-110 g sugar
-55 g flour
-55 g cornstarch

In a bowl, whisk the eggs, sugar, place this in a double boiler and whisk until it reaches 55°C. Pour into the bowl of the processor and whisk until completely cooled. The mixture will double in volume. Then sift in the flour and cornstarch. Stir delicately with a maryse.

Pour onto a baking sheet covered with baking paper. Spread the preparation with an angled spatula. Bake in a preheated oven at 210°C, then immediately lower the temperature to 180°C for about 10 minutes (time may vary depending on the oven, remove as soon as the sponge cake has a nice golden color).

After cooling, cut out two identical rectangles slightly smaller than your pastry frame (15X15cm). With these proportions, you will have some sponge cake left.

For the mousseline cream
– 480 g milk
– 100 g sugar
– 4 egg yolks
– 20 g flour
– 160 g butter
– 20 g cornstarch
– liquid vanilla or better vanilla bean
– 160 g of butter

Heat the milk and vanilla in a saucepan.

In a bowl, mix the yolks, sugar, flour and cornstarch. Pour in the hot milk, stir and return to the saucepan. Stir until the cream thickens. Remove from heat, add 160g of diced butter and blend. Filter and let the cream cool.

In the bowl of a food processor, whip the remaining 160g of butter into a cream. Then add the cream muslin that has cooled to room temperature. Mix and set aside for assembly.

For the syrup
30g powdered sugar
30g of water

Bring the sugar and water to a boil in a saucepan. Stop the heat and add a little alcohol (kirsch or rum for example). Set aside.

Assembly
Place your pastry frame on your plate. Place a rhodoïd film. Arrange strawberries cut in half all around. Place the first sponge cake on the bottom. Soak it with syrup using a brush. Poach some cream muslin, some cut strawberries, some cream, the second sponge cake soaked with syrup and finish with a little cream. Smooth and set aside in a cool place. With the remaining cream and sponge cake I was able to make a smaller strawberry cake.

Spread the almond paste between two sheets of parchment paper. Using different sized sockets, make holes. Place the pastry on your strawberry tree. Roll it out using the edges of your pastry frame.

Strawberry jelly
Heat 40 g of strawberry puree with a little water and sugar. Add 1 leaf of gelatine, wrung out, off the heat. Stir to mix. Filter with a fine sieve to eliminate the seeds. Let cool a little. Fill the holes with the strawberry jelly. With the remaining jelly, I made small cubes of jelly that I put on the strawberry cake.

Peanut, caramel and chocolate cake

Peanut, caramel and chocolate cake made of

– a financial peanut biscuit,
– a creamy caramel,
– a peanut mousse
– a milk chocolate glaze

For 5-6 people

Financier
40g soft butter
30g peanut powder
80g egg whites
55g icing sugar
30g flour
2g baking powder
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, baking powder, icing sugar, salt and peanut powder. Gradually add the unbeaten egg whites while mixing. Add butter. Pour onto a baking tray lined with baking paper and bake at 180°C for about ten minutes. Leave to cool, then cut out with your 20×10 cm pastry frame.

Creamy caramel
60g sugar
20g water
15g glucose
20g hot liquid cream
2 egg yolks
100g cold cream
4g gelatine

Place the gelatine leaves in a large bowl of cold water. In another bowl, mix the yolks and the 100g of cold liquid 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 biscuit and place in the freezer for at least 15 minutes.

Peanut praline
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
2 yolks
20g sugar
80g milk
3 sheets of gelatine
100g praline
200g 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 back 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. Pour into the rectangular frame over the creamy caramel. Place in the freezer overnight.

Mirror glaze
90g sugar
90g glucose
50g water
4 x 2g gelatine sheets
90g milk chocolate
60g unsweetened condensed milk (or liquid cream 30%MG minimum)

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 and place it in the fridge.

The next day, remove the cake from the freezer. If your mousse is already at 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 gels. 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 and leave to defrost in the fridge.

I decorated with peanut nougatine.

Pear entremet

Pear Entremet composed of

– sweet pastry
– joconde biscuit
– pear mousse
– pear insert
– yellow mirror icing
– brown velvet spray

Material used

Silikomart mould – cubes – 8 cavities

Pear cutter

For the joconde biscuit (more than enough)
75 g almond powder
75 g icing sugar
20 g flour
2 whole eggs
2 egg whites
20 g sugar
Mix the almond powder, icing sugar and flour in a bowl. Add the eggs one by one and mix well between each addition with a whisk. In another bowl, beat the egg whites until stiff, gradually adding the caster sugar. Add this mixture to the previous one, stirring gently, then pour onto a baking tray covered with baking paper. Bake at 210°C for 10 minutes.

For the pear mousse
150g pear purée (pears in syrup)
120g of liquid cream
2 sheets of gelatine, 2g each
Place the gelatine in a bowl of cold water. Heat the pear puree in a saucepan and add the drained gelatine off the heat. Mix well and set aside. Whip the cream with the icing sugar. Stir the whipped cream into the pear purée.

Assembly
Place half of the pear mousse in your mould. Place the pear insert. Again, a little bit of mousse and then the joconde biscuit cut to the dimensions of your mould. Place in the freezer.

Sweet pastry
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, wrap and chill in the fridge. Spread the dough between two sheets of baking paper and cut out squares and small pears with a cookie cutter. Bake at 180°C. Keep an eye on them and take them out as soon as they colour.

For the glaze
100g glucose
150g sugar
50g water
100g white chocolate
60g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
4 sheets of gelatine
Yellow colouring

Heat the sugar, glucose and water. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Pour over the melted white chocolate. Add the unsweetened condensed milk, the colouring and blend the mixture with a hand blender. Use at 35°C.

Spray with a little brown spray and decorate with a small tail made of black sugar paste.

Peanut and vanilla cake

Peanut and vanilla cake made of

– a vanilla mousse
– a dacquoise biscuit
– peanut praline
– a creamy peanut praline

Material used

Silikomart mould – cylinder – 6 cavities

Silikomart mould – swirl

The vanilla mousse
7 g gelatine
36 g egg yolks
36 g sugar
120 g whole milk
1 vanilla pod
360 g of 30% fat whipping cream
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 120 g of milk with the vanilla. In a bowl, mix the yolks and sugar. Pour the milk over and transfer back to the pan. Heat while stirring and without exceeding 83°C. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.

Peanut praline cream
75 g semi-skimmed milk
1 egg yolk
15g caster sugar
5g flour
50g peanut praline
30g soft butter
1 sheet of gelatine
Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the 75g of milk. In a bowl, mix the yolk, sugar and flour. Pour the milk over it and transfer it back to the pan. Heat while stirring and do not exceed 83°C. Remove from the heat and add the gelatine, the praline and the butter cut into pieces. Pour into the @silikomart Tourbillon x6 mould and place in the freezer.

Peanut praline
150g peanuts
75g 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.

Dacquoise almonds and peanuts
45g egg whites
30g almond powder
10g chopped peanuts
40g icing sugar
15g caster sugar

Whisk the egg whites with the 15g caster sugar. Sift in the almond powder and icing sugar. Stir gently. Spread on a baking sheet, sprinkle with chopped peanuts and bake at 160°C for 12 to 15 minutes. Cut out circles of dacquoise the size of your moulds. Cover with peanut praline and place in the freezer.

Assembly
Fill the @silikomart cylinder mould with 6 cavities of vanilla mousse. Place the dacquoise biscuit, praline side in. Place in the freezer for at least 3 hours.

Unmould your dessert, place the creamy filling on top. Place chopped peanuts all around. On top, I placed some homemade chouchous (praline peanuts) and a gold leaf. Place in the fridge while defrosting.

Chestnut Entremet

Chestnut Entremet with

– chocolate sponge cake
– chestnut mousse
– whipped cream mousse

For the sponge cake
2 eggs
70g caster sugar
70g flour
30g dark chocolate
Mix the eggs and caster sugar with a mixer until doubled in size. Add the melted chocolate. Mix. Sift in the flour and mix.
Pour onto a baking tray and bake at 180°C for about ten minutes.

For the chestnut mousse
300g chestnut cream
300g of liquid cream
3 sheets of gelatine (2g each)
Whip the liquid cream to a whipped cream. Add the gelatine, previously softened and melted in a tablespoon of hot milk. Add the chestnut cream and mix.

For the whipped cream mousse
150g of liquid cream with a minimum of 30% fat content
15g icing sugar
1 sheet of 2g gelatine
Whip the cream with a mixer. Add the icing sugar. Add the gelatine, previously softened and melted in a tablespoon of hot milk.

Assemble the cake in your pastry ring. First the sponge cake and then the chestnut mousse. Leave to set in a cool place. Then finish with the whipped cream. Decorate with an iced chestnut and a chocolate leaf.

Apple crumble

Ingredients for the shortbread
140g flour
115g brown sugar
100g butter
1 tsp cinnamon powder
Mix all the ingredients with your fingers.

Fry the chopped apples in a pan with sugar, cinnamon and a little water and lemon juice until golden brown.

Take baking circles and place them on a baking tray. Line with baking paper to make it easier to unmould. Place the apple pieces on top, packing them well. Then sprinkle a good layer of shortcrust pastry on top.

Bake at 170°C for 35 to 40 minutes.

I accompanied this dessert with a scoop of vanilla ice cream. For decoration, I added an apple stalk and a mint leaf.

Mango and coconut tartlet

– Sweet pastry
– Coconut dacquoise
– Mango jelly
– Coconut mousse
– Mango mirror glaze

For the coconut mousse
150g of liquid cream
100g coconut milk
20g sugar
2 sheets of gelatine
Heat the milk and sugar. Remove from the heat and add the softened and wrung-out gelatine. Whip the cream with a mixer and gently fold in the previous mixture. Fill the mould and place in the freezer.

For the sweet pastry
70 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Line the circles and prick the pastry with a fork. Bake the tartlets at 160° for 12 minutes.

For the Coconut Dacquoise
40g egg whites
10g caster sugar
40g grated coconut
30g icing sugar
Whip the egg whites and fold in the powdered sugar. Add the coconut and icing sugar. Fill the tart bases, leaving some room for the jelly. Place in the oven for about 12 minutes.
Remove from the oven and leave to cool.

For the mango jelly
75g mango puree
10g sugar
½ leaf gelatine
Heat the purée with the sugar. Remove from the heat and add the gelatine, softened and wrung out. Add a generous spoonful to each tartlet and smooth.

For the mirror glaze
2 sheets of gelatine
75g caster sugar
75g glucose
75g mango puree
75g white chocolate
40g unsweetened condensed milk
Heat the sugar, glucose and mango puree. Remove from the heat and add the softened and wrung-out gelatine. Pour over the melted chocolate. Add the unsweetened condensed milk and blend together. Use at 35°C on the coconut mousse domes.

Place the dome on the tartlet and add the grated coconut all around. Decorate with a dark chocolate flower.

Chocolate, pear and caramel tartlet

– sweet pastry
– hazelnut cream
– caramel
– diced pears
– chocolate mousse
– chocolate icing

For the chocolate mousse (the day before)
1 sheet of gelatine (2g)
40 g milk
60 g milk chocolate
85 g liquid cream
Whip the cream with a mixer and set aside in a cool place. Heat the milk in a saucepan. Remove from the heat and add the gelatine, previously softened in cold water and squeezed out. Mix.
Pour the milk over the chocolate and mix. Add the whipped cream. Pour into the silicone mould and place in the freezer.

For the glaze
70 g water
110 g caster sugar
25 g glucose syrup
70 g liquid cream
50 g milk chocolate
50 g dark chocolate
3 sheets of gelatine (6g)
In a saucepan, heat the water, sugar and glucose to 103°. Add the hot cream and then the gelatine off the heat. Mix well. Pour over the chocolates and blend with a mixer.

For the caramel
50 g of liquid cream
75 g sugar
22 g butter
Heat the cream. Prepare a dry caramel with the sugar. Remove from the heat and add the hot cream little by little, stirring constantly. Finally add the butter in small pieces.

For the sweet pastry
65 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together, put the filmed pastry aside in a cool place for 1 hour and then line your tartlet moulds. Bake at 170°C for 15 minutes.

Hazelnut cream
35 g soft butter
35 g icing sugar
35 g hazelnut powder
35 g egg
Mix the butter, sugar, hazelnut powder and egg. Pour into each tartlet and return to the oven for 15 minutes.

Place a spoonful of caramel in each tartlet and then dice the pears. Frost the chocolate mousse and place on the tartlet. Decorate with a hazelnut, a gold leaf and chopped almonds all around.