English - Les délices 31

Chestnut tartlet

– sweet pastry
– whipped cream with mascarpone
– Chestnut cream
– Chestnut glaze and edible gold leaf

Material used

– Silikomart tart mould
– Micro perforated silicone baking mat

For the 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 the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Prick the pastry with a fork. Bake the tart shells at 160° for 20 minutes. Leave to cool.

For the whipped cream
20 cl of liquid cream
80 g mascarpone
25 g caster sugar
1 capful of liquid vanilla
Whip the cream with the mascarpone in a mixer. Add the caster sugar and vanilla. Fill the tarts with whipped cream. Smooth.

For the chestnut cream
150 g chestnut paste (mix canned cooked chestnuts)
150 g chestnut cream
25 g butter
1 tablespoon of rum
Mix the chestnut paste, chestnut cream, butter and rum. Fill a piping bag and pipe on the whipped cream.

Decorate with a marron glacé and an edible gold leaf

Blueberry tartlet

Blueberry tartlet made of

– sweet pastry,
– blueberries,
– whipped cream.

Material used

– Silikomart whirlpool mould X6

– Micro perforated baking mat

– Perforated silikomart tart rings

Whip up some mascarpone cream and fill the silikomart Tourbillon X6 mould. Place in the freezer.

For 4/5 tartlets

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 170° for 10 minutes.

Preparation
1 egg
5cl of milk
25g butter
50g flour
10g almond powder
30g caster sugar
1 sachet of vanilla
1/2 sachet of yeast
Soften the butter. Add the sugar and vanilla. Add the egg and mix. Add the yeast and flour and finish with the milk.

Add blueberries to the tart shells and top with the previous mixture. Put back in the oven for about 25 minutes. Leave to cool.

Assembly
Place the whipped cream swirls in the middle of the tartlets. Arrange fresh blueberries and mint leaves around the edge.

Keep in a cool place until tasting.

Strawberry and whipped cream macaron

Giant strawberry and whipped cream macaron

For the macaroon
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Vanilla powder

Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C. Mix the almond powder and icing sugar. Add the 55g of egg whites and mix. Start whipping the remaining 55g of egg whites in the food processor when the water and sugar mixture reaches 100°C. Pour the 118°C syrup over the egg whites and mix until the egg whites are lukewarm. Add a little vanilla. Pour the egg whites in two or three batches over the powders. Poach the shells and leave to crust for 30 minutes. Bake at 150°C for 20 to 25 minutes (depending on your oven).

For the whipped cream
200g of liquid cream 30%MG
130g mascarpone
35g icing sugar

Mix the cream, mascarpone and sugar in a cold bowl with an electric mixer until you obtain a whipped cream.

Assembly
Whole charlotte strawberries + cut into pieces
A few chopped pistachios

Arrange the strawberries all around the first shell and poach the whipped cream in the middle. Place some cut strawberries in the middle. Cover with the second shell. Decorate with a few strawberries and chopped pistachios.

The salambo

Salambo or acorn composed of

– choux pastry
– pastry cream
– fondant and chocolate vermicelli

Material used

– micro-perforated baking mat
– fluted sleeve

The recipe

Acorn : Kirsch custard
Salambo : Rum custard

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

Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking tray covered with a silpat micro perforated cusson mat. Bake at 170°C for 35 to 40 minutes.

For the pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour
Rum or Kirsch
Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. If you wish, you can add a capful of rum or kirsch. Set aside in a cool place.

Make two holes under each choux. Garnish with pastry cream. Heat up some white fondant coloured green (35°C maximum). Coat the choux and sprinkle with chocolate vermicelli.

Le salambo ou gland

Salambo ou gland composé

– pâte à choux
– crème pâtissière
– fondant et vermicelles en chocolat

Matériel utilisé

– tapis de cuisson micro-perforé
– douille cannelée

Gland : crème pâtissière au Kirsch
Salambo : crème pâtissière au rhum

Pour la pâte à choux
60g d’eau
60g de lait
70g de farine
55g de beurre
Du sel
1 cuillère à café de sucre
2 ou 3 œufs (suivant leur grosseur)

Dans une casserole faire chauffer l’eau, le lait, le beurre, le sel et le sucre. Hors du feu ajouter en une fois la farine. Bien mélanger pour dessécher la pâte pendant 2 à 3 minutes. Incorporer ensuite les œufs battus progressivement en mélangeant bien entre chaque œuf. Pocher les choux sur une plaque de cuisson recouverte d’un tapis de cuisson micro perforé silpat avec une douille cannelée. Enfourner à 170°C pendant 35 à 40 minutes.

Pour la crème pâtissière
300ml de lait
60g de sucre
2 jaunes d’œufs
20g de maïzena
Facultatif : Rhum ou Kirsch

Dans une casserole, chauffer le lait. Dans un bol, mélanger les jaunes, le sucre puis la maïzena. Verser le lait chaud dessus. Remettre dans la casserole et chauffer sans cesser de remuer jusqu’à ce que la crème épaississe. Vous pouvez si vous le souhaitez ajouter un bouchon de rhum ou de kirsch. Réservez au frais.

Réaliser deux trous sous chaque choux. Garnir de crème pâtissière. Réchauffer du fondant blanc coloré en vert (35°C maximum). Nappez les choux puis saupoudrez de vermicelles en chocolat.

Lemon meringue cake

Lemon and meringue cake composed of

– a lemon madeleine cookie,
– a lemon curd,
– a lemon meringue,
– with lemon agar balls.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Cooking thermometer

Ingredients

Lemon meringue (the day before)
115 g sugar
135 g water
5 sheets of gelatine
125 g lemon juice

Lemon Madeleine biscuit
100 g sugar
2 eggs
100 g flour
5 g baking powder
100 g melted butter
Zest of one lemon

Lemon curd
120 g whole eggs
65 g butter
100 g sugar
12 cl lemon juice
2 x 2g gelatine sheets

Agar agar beads
120 ml lemon juice
25 ml water
15g caster sugar
2g agar agar

The recipe

For 5 or 6 people

Lemon meringue (the day before)
115 g sugar
135 g water
5 sheets of gelatin
125 g lemon juice

Rehydrate the gelatine for 10 minutes in cold water. Bring water and sugar to a boil. Remove from heat and stir in the gelatin, then the lemon juice. Set aside in the refrigerator for at least 4 to 5 hours.

Lemon Madeleine Biscuit
100 g sugar
2 eggs
100 g flour
5g baking powder
100 g melted butter
Zest of a lemon

Melt the butter and let it cool. Sift the flour and baking powder together. Place the eggs in a bowl with the sugar and a pinch of salt and beat the mixture with an electric mixer. Add flour and yeast, then cold melted butter and finally lemon zest. Pour onto a baking sheet lined with parchment paper. Smooth out to a thickness of about 1 cm. Bake at 200°C until golden brown. Let cool and cut into a rectangle of 20X10cm.

Lemon curd
120 g whole eggs
65 g of butter
100 g sugar
12 cl of lemon juice
2 sheets of gelatin of 2g

Place the gelatine in cold water. In a bowl, mix the eggs and sugar. Pour the mixture into a saucepan and add the lemon juice and whisk together. Cook the lemon curd over low heat with a maryse until the mixture thickens. Remove from heat, add gelatin and butter. Mix until butter is completely melted. Pour over the madeleine cookie and place in the freezer for 10 minutes.

Assembly
Whip the meringue with a mixer and pour over the lemon curd. Place in the freezer. The next day, remove the frame and place in the fridge to defrost.

Agar beads
120 ml lemon juice
25 ml of water
15g of powdered sugar
2g agar agar
yellow colouring (optional)

Place a large glass of neutral oil in the refrigerator (the day before). In a saucepan, place your 120 ml of lemon juice with a little water and sugar and bring to a boil. When it boils, add the agar agar and let it heat for 30 seconds. Remove from heat and place your liquid in a syringe. Allow to cool for a few minutes and slowly empty the contents into your glass of cold oil, the beads will form. Slowly transfer the beads to a strainer and collect them with a small spoon and place them on the cake.

Lemon cake

Lemon cake composed of

– a lemon biscuit,
– a lemon cream,
– a lemon mousse,
– a mirror icing.

Material used

– Rectangular pastry frame 20X10cm

– Angled spatula

For 5 or 6 people For the lemon biscuit (the day before) 55g butter 1 egg 100g sugar Liquid vanilla 40g milk 10g liquid cream 70g flour sachet of yeast 45g egg whites Zest of one lemon In a bowl, mix the butter with the powdered sugar. Add the egg and vanilla. Mix well. Add the milk and cream and whisk again. Sift in the flour and baking powder. Whisk the egg whites and add them gently to the previous mixture. Finally add the lemon zest. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula. Place in the oven at 170°C. Allow to cool completely, then cut out two biscuits with your rectangular 20X10 cm pastry frame. Place your first lemon biscuit on a plate at the bottom of the frame. Lemon cream (the day before) 150g cream 70g sugar 2 egg yolks 1 lemon juice 3g gelatine Hydrate the gelatine in cold water. Heat the cream in a saucepan. Mix the egg yolks, lemon juice and sugar in a bowl and add the hot cream to the mixture. Return to the heat and thicken. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Pour the creamy mixture over the first biscuit, then add the second biscuit. Place in the freezer. Lemon mousse (the day before) 1 lemon juice 45g sugar 90g mascarpone 150g of liquid cream 4g gelatine (2 sheets) In a saucepan, heat the lemon juice with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside. Whip the cold cream with the mascarpone in an electric mixer and gently fold into the previous mixture. Pour the mousse over the second biscuit and place in the freezer.

Mirror glaze (the day before)
45g sugar
45g glucose
25g water
2 sheets of gelatine (4g)
45g white chocolate
30g unsweetened condensed milk
yellow food coloring

– 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, the yellow food coloring. Use a hand blender to mix the mixture and place it in the fridge.

– The next day, remove the cake from the freezer. Cover the surface of the cake with the frosting 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 individual slices and leave to defrost in the fridge. I decorated with small meringues.

Blueberry and meringue cake

– a meringue,
– a blueberry mousse,
– whipped cream.

Material used

– silikomart finger mould

For 5 fingers

Meringue
50g egg whites
50g powdered sugar
50g icing sugar

Whisk the egg whites until stiff, add the caster sugar.
Sift the icing sugar and mix gently. Fill the silikomart finger mould. Place in the oven for 1h15 at 100°C. Turn off the oven and leave to cool in the oven. Turn out carefully as the meringue is fragile.

Blueberry mousse
150g blueberry puree
30g caster sugar
3 sheets of gelatine
200g liquid fresh cream 30% fat minimum

Hydrate the gelatine in cold water. Heat the blueberry purée with the caster sugar in a saucepan. Remove from the heat and add the gelatine. Leave to cool a little. Whip the cold cream with an electric mixer. Add the previous mixture and stir gently with a maryse. Pour into the silikomart finger mould. Add the meringue and place in the freezer overnight.

For the whipped cream
50g of liquid cream 30%MG minimum
10g caster sugar
30g mascarpone

Whip the 30% minimum fat cream with the mascarpone and caster sugar with an electric mixer. Poach the whipped cream over the blueberry mousse.

Decorate with blueberries and mint leaves.

Hazelnut, coffee and chocolate cake

– a hazelnut biscuit,
– a coffee mousse,
– a milk chocolate icing.

Hazelnut biscuit
85g hazelnut powder
35g fine caster sugar
a pinch of salt
3 eggs
35g melted butter
2 egg whites
15g fine caster sugar

– Place the hazelnut powder, 35g sugar, salt and eggs in a bowl and mix. Add the melted butter and mix again.

– In another bowl, beat the egg whites until stiff with the 15g of caster sugar.

– Add a few egg whites to the previous mixture to loosen the batter.

– Add the remaining egg whites and stir gently with a pastry blender.

– I used two square pastry frames slightly larger than the one I used for the assembly so that I could cut the biscuits after baking. Roll out the dough inside the two frames on a baking sheet lined with baking paper. On one of the biscuits, add chopped roasted hazelnuts to the surface for crunch.

– Place in the oven at 170°C and bake for about ten minutes until nicely coloured. Leave to cool and cut out your two identical sized biscuits using the pastry frame. I used a 15×15 cm square pastry frame.

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

Hydrate the gelatine in very cold water. Heat the milk, caster sugar and coffee extract in a saucepan. 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.

Assembly
Place your square pastry frame on your dish. Place the biscuit covered with chopped hazelnuts on top. Pour half of the coffee mousse (250g) onto the biscuit and place in the freezer for a few minutes. Place the second biscuit on top and then the remaining 250g of coffee mousse. Place in the freezer overnight.

Milk chocolate icing (the day before if possible)
45g sugar
45g glucose
25g water
2 sheets of gelatine
45g milk chocolate
30g unsweetened condensed milk

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. Decorate with a chocolate coffee bean and leave to defrost in the fridge (at least 2 hours).

Shortbread and red fruit tart

Shortbread tart with red fruits

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

Materials used

– 21cm Silikomart pie ring

– Saint Honoré nozzle for poaching the whipped cream

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

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

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

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

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

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

Place in the fridge until ready to eat.