English - Les délices 31

Chestnut tartlet

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

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

Strawberry and whipped cream tart

– sweet pastry
– strawberry compote insert
– mascarpone whipped cream mousse
– mirror icing

Strawberry Compote
150g strawberries
15g caster sugar
3g pectin
Cut the strawberries into small pieces and place in a saucepan with the sugar and pectin mixture. Bring to the boil and pour into a plastic-lined pastry ring. Place in the freezer.

Whipped cream mousse
50g cream
2 sheets of gelatine
100g cold cream
80g mascarpone
30g caster sugar
Place the gelatine sheets in a bowl of cold water. Heat the 50g of cream with the caster sugar in a saucepan. Remove from the heat and add the softened and wrung-out gelatine. Whip the cold cream and mascarpone with an electric mixer. Mix in the previous mixture and stir gently.

Mirror glaze
50g water
100g sugar
80g glucose
3 sheets of gelatine
40g unsweetened condensed milk
50g white chocolate
Pink colouring
Heat the water, sugar and glucose in a saucepan. Remove from the heat and add the gelatine, previously softened in a bowl of cold water. Pour over the melted chocolate. Mix well. Add the condensed milk and the colouring. Blend with an immersion blender. Strain and keep in a cool place overnight.

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 pastry thinly and put it in the fridge for 30 minutes. Line a pie dish with the pastry and prick it with a fork. Bake at 160° for 20 minutes. Leave to cool.

Assembly
Place ¾ of the whipped cream in the silikomart ring 19 mould. Add the strawberry insert and then pour in the remaining whipped cream. Smooth with a spatula and place in the freezer overnight. The next day, proceed with the icing by heating it to 35°C maximum.

Strawberry and nougatine tart

– sweet pastry
– almond cream
– whipped cream
– fresh strawberries and nougatine

For the sweet pastry
100 g flour
40g icing sugar
8g almond powder
60g butter
1 egg yolk
1 pinch of salt
Red colouring
Mix all the ingredients together, make a ball, roll it out and place in a cool place for 1 hour. Roll out the dough and bake at 170°C for 10 minutes, then poach the almond cream and continue baking.

For the almond cream
50g of softened butter
50g sugar
50g almond powder
1 egg
Mix all the ingredients together.

For the nougatine
150g caster sugar
65g oven-roasted flaked almonds
Make a caramel then pour in the almonds. Stir well, spread between two sheets of paper and quickly cut out the nougatine before it cools completely.

Make a whipped cream and pipe it onto the cooled tart. Place the strawberries and nougatine on top. You can add a few mint leaves

Chocolate panna cotta

Ingredients
50g dark chocolate
250g of liquid cream
2 x 2g gelatine sheets
15g caster sugar

Place the gelatine sheets in a bowl of cold water.

Pour the cream, sugar and chocolate into a saucepan. Heat and stir.

Remove from the heat and add the gelatine.

Fill the verrines and chill for at least 4 hours.

Serve with a little whipped cream and a square of chocolate.

Coffee panna cotta

Ingredients
250g of liquid cream
2 x 2g gelatine sheets
15g caster sugar
Soluble coffee or better still espresso coffee

Place the gelatine sheets in a bowl of cold water.

Pour the cream, sugar and coffee into a saucepan. Heat and stir.

Remove from the heat and add the gelatine.

Fill the verrines and chill for at least 4 hours.

Add a poached whipped cream on top and a chocolate coffee bean to decorate.

Coconut macarons

For the shells
150g almond powder
150g powdered sugar
55g of egg white
40ml of water
150g powdered sugar
55g of egg white

In a saucepan, pour the water and powdered sugar. Heat this mixture to a temperature of 118°C.

Mix the almond powder and powdered sugar. Add the 55g of egg whites and mix.

Whip the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C.

Pour the syrup over the egg whites and mix until warm.
Pour the egg whites in two or three times over the powders.

Poach the shells and leave to crust for 30 minutes.

Bake at 150°C for 14 to 15 minutes.

For the coconut ganache
100g of white chocolate
50g of liquid cream
30ml of coconut cream
Grated coconut (previously roasted in the oven)

Let the shells cool down well before taking them off.

Garnish the shells with the coconut ganache previously whipped with an electric mixer and wait 24 hours (if possible).

Caramel macaron

For the shells
150g almond powder
150g powdered sugar
55g of egg white
40ml of water
150g powdered sugar
55g of egg white

In a saucepan, pour the water and powdered sugar. Heat this mixture to a temperature of 118°C.

Mix the almond powder and the powdered sugar. Add the 55g of egg whites and mix.

Whip the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C.

Pour the syrup over the egg whites and mix until the syrup is lukewarm.

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 14 to 15 minutes.

For the caramel
150g of powdered sugar
100g of salted butter
10cl of liquid cream

Melt the powdered sugar in a saucepan. When the sugar is golden brown and liquid, remove the pan from the heat and add the 100g of salted butter little by little. Add 10 cl of liquid cream previously heated, so that the caramel does not harden.

Let the shells cool down well before taking them off, then garnish them with the caramel.

Bavarian pear cake

– biscuit decoration / joconde biscuit
– pear mousse
– pears in syrup cut into pieces
– pear jelly

For the biscuit decoration
80 g butter
80 g icing sugar
80 g egg whites
60 g flour
30 g cocoa powder

Mix the butter and icing sugar. Sift the flour and cocoa powder. Add the egg whites and mix well. Spread a fairly thin layer on a silicone sheet. Then use a notched comb to make parallel lines all over the surface. Place in the freezer.

For the Joconde biscuit
75 g almond powder
75 g icing sugar
20 g flour
2 whole eggs
2 egg whites
20 g caster 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 preparation to the previous mixture and then cover the biscuit decoration. Bake at 210°C for about 10 minutes.

For the pear mousse
4 sheets of gelatine
300g pear purée
35cl of liquid cream
100g icing sugar

Put 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. Whip the cream with the icing sugar. Stir the whipped cream into the pear purée.

For the assembly
Place some rhodoïd paper in your mould to make it easier to remove from the mould. Cut a strip of biscuit decoration (leaving 1 cm without biscuit to see the mousse appear when unmoulded) and line your mould. Place a circle of biscuit at the bottom of the mould. Garnish with pear mousse and pieces of syrupy pears cut into pieces. Place in a cool place.

For the pear jelly
200g pear purée
1 tbsp lemon juice
20g sugar
2 sheets of gelatine
Heat the pear purée with the lemon and caster sugar, then remove from the heat and add the gelatine, which has been softened and wrung out. Cover the bavaroise and place in a cool place.

Concord cake

Concord cake made of

– chocolate meringue
– chocolate mousse

For the meringues
130g icing sugar
30g cocoa powder
130g caster sugar
130g egg whites
Mix the icing sugar and cocoa powder. Whisk the egg whites and fold in the powdered sugar. Add 1⁄3 of the egg whites to the icing sugar, mix. Gently fold in the remaining egg whites. Poach the meringue on a sheet of baking paper (discs of the same diameter (2 per cake) and boudin to surround the cake 4 to 4.5 cm high). Bake at 110°C for 1 hour. Leave to cool.

Chocolate mousse
210g dark chocolate
Liquid cream 30%MG (250g + 130g)
Heat 130g of liquid cream and pour it gradually over the dark chocolate pistoles. Mix well. Set aside. Whip 250g of cream with an electric mixer and add it gently to the warm chocolate (about 35°C)

Assembly
Take a first meringue disk. Wrap it in rhodoïd film. Top with chocolate mousse. Place the second meringue disk on top. Place a little mousse on top and smooth it out. Place in a cool place for 1 hour to harden. Keep the remaining mousse in the fridge. Remove the rhodoïd film. Smooth the edges with a spatula, add a little more mousse if necessary, then place the meringue strands all around. Place dark chocolate shavings on top and sprinkle with icing sugar at the last moment, before serving.

Chocolate and praline cake

Chocolate and praline cake composed of

– a chocolate biscuit
– a chocolate mousse
– a praline cream
– a dark chocolate icing

Chocolate Biscuit
60 g icing sugar
50 g almond powder
2 eggs
10 g cocoa powder
1 pinch of salt
10 g flour
15 g melted butter
1 egg white
Mix the eggs, icing sugar and almond powder in a bowl with an electric mixer. Sift in the cocoa powder, flour and salt. Mix well. Add the melted butter.
In another bowl, beat the egg white until stiff and fold it gently into the previous mixture. Place on a baking tray covered with baking paper for 10 to 12 minutes at 170°C. Once the biscuit has cooled, cut out two rectangles measuring 20 x 10 cm.

Dark Chocolate Mousse
2 sheets of gelatine (2g)
3 egg yolks
30 g powdered sugar
165 ml milk
180 g chocolate
300 g cream
Soften the gelatine leaves in a bowl of cold water. Mix the egg yolks with the caster sugar in a bowl. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the dark chocolate, stirring with a whisk until melted. Set aside. Whip the cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.

Praline cream
1 sheet of gelatine (2g)
100 ml cream
1 egg yolk
15g caster sugar
45g 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 hazelnut praline and mix.

Assembly
Place a layer of chocolate mousse on the biscuit inside the frame. Place in the freezer for 10 minutes. Next, spread the praline cream over the mousse and place in the freezer for 10 minutes. Place the second layer of biscuit on top, followed by more chocolate mousse. Put the cake in the freezer for at least 4 hours.

Chocolate icing (the day before)
90 g sugar
90 g glucose
50 ml water
90 g dark chocolate
60 ml unsweetened condensed milk or liquid cream with a minimum of 30% fat content
3 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 chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture and place in a cool place.

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. Decorate with a flower made of white chocolate using a cookie cutter.