English - Les délices 31

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.

Strawberry pie

Strawberry pie composed of

– a sweet pastry
– a mint cream
– a strawberry jelly
– a strawberry mousse
– a strawberry topping

Material used

– Silikomart mold – Petit Amour mini pie kit
– Micro perforated silicone baking mat

Strawberry mousse
90g of mixed strawberries
20g of powdered sugar
60g of cold liquid cream 30% MG minimum
1 sheet of gelatin (2g)
Place the gelatin in cold water until it softens. Heat the strawberry puree, sugar and add the wrung out and softened gelatin off the heat. Stir to combine. Mix in the cold liquid cream with an electric mixer and pour into the silikomart mould. Place in freezer for at least 3 hours.

Sweet dough
70 g soft butter
130 g flour
45 g powdered sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients. Roll out the dough thinly and put it in the fridge, wrapped in film, for 30 minutes. Line the tartlet circles and prick the dough with a fork. Place in the freezer for a few minutes and bake at 170°C for 15 minutes. Leave to cool.

Mint cream
1 sheet of gelatin (2g)
1 egg yolk
15g powdered sugar
80g of milk
Fresh mint leaves

Heat the milk, place the mint leaves in it and leave to infuse covered for 15 minutes. Mix the yolk and powdered sugar in a bowl. Remove the mint leaves from the pan, reheat the mixture and pour it over the previous mixture, stir and pour back into the pan. Heat while stirring until 83, 84°C. Allow to cool and then pour into the pie shells. Place in the refrigerator.

Strawberry jelly
80g strawberry coulis
15g powdered sugar
20g of water
1 sheet of gelatin

Place the gelatine in cold water until it softens. Heat the strawberry puree, sugar, water and add the drained gelatin off the heat. Mix well. Pour over the mint cream and place in a cool place so that the jelly sets.

Strawberry topping
150g strawberry coulis
15g powdered sugar
5g pectin NH
Red coloring

Mix the sugar and pectin in a bowl. In a saucepan, we pour the strawberry coulis and we heat it. Add the sugar and pectin mixture and bring to a boil. Remove from heat, add a little coloring and let cool. When the topping is at 33/35°C take the frozen strawberry mousses out of the freezer and coat them. Place on the tarts.

Decorate with sesame seeds and a strawberry tail made of green sugar paste.

Tiramisu cake

Tiramisu cake made of

– sponge cake soaked in coffee
– mascarpone cream
– cocoa powder

I was able to make 6 small slices of 2×12 cm in this 12X12cm square cake.

For the sponge cake
– 2 eggs
-55 g sugar
-25 g flour
-25 g cornflour

With these proportions, you will have some sponge cake left. In a bowl, whisk the eggs and sugar, place the latter in a bain-marie and whisk until it reaches 55°C. Pour into the bowl of a food processor and whisk until completely cooled. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Pour onto half of a baking tray lined with baking paper. Level off and smooth with an angled spatula. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes.

After cooling, cut out two squares of the same size (12X12cm).

For the mascarpone cream
125g of mascarpone
2 egg yolks
3 egg whites
40g caster sugar
2 sheets of gelatine
20g milk
Soften the gelatine and mix it with the hot milk. Beat the egg yolks with the mascarpone and 20g sugar in a bowl with an electric mixer. Beat the egg whites with the remaining 20g sugar in another bowl. Gently mix the egg whites with the mascarpone cream and the milk.

Assembly
In a small square pastry frame (12X12 cm), place a sponge cake and brush it with coffee. Poach half of the mascarpone cream, place the second biscuit soaked in coffee and then the remaining cream. Smooth with a spatula using the edge of the frame. Set aside in the freezer overnight. The next day, remove the pastry frame, cut into individual portions, chill until defrosted and sprinkle with cocoa powder just before serving.

I decorated it with a chocolate coffee bean.

Chocolate and praline entremet

Chocolate and praline entremet for May 1st composed of

– a hazelnut cookie
– a praline insert
– a milk chocolate mousse
– a milk chocolate glaze

Material used

– Silicone mold silikomart 15 cavities small oven
– Silicone mold silikomart Mosaico
– Silicone mold silikomart oval shape 9 cavities

For 3 desserts

Homemade praline
55g of hazelnuts
55g of almonds
55g of powdered sugar

Roast the hazelnuts and almonds on a baking sheet 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 hazelnuts and almonds and blend until you have a praline. Be careful, you need a good blender.

Praline insert (The day before)
80g of homemade praline
10g of milk chocolate
Melt the milk chocolate and add it to the homemade praline. Fill the silikomart insert mold and place in the freezer for at least 2 hours.

Hazelnut cookie (The day before)
40g brown sugar
10g of powdered sugar
1 egg
15g of flour
40g hazelnut powder
1 egg white

Mix the brown sugar and the egg with an electric mixer. Add flour and hazelnut powder. Mix well. Beat the egg white until stiff with the powdered sugar and gently fold it into the previous mixture. Bake at 160°C for 10 to 12 minutes. Let the cookie cool and then cut with a cookie cutter squares to the size of your silikomart. You will have some hazelnut cookie left over with this recipe.

Milk chocolate mousse (The day before)
50g of milk
25g of cream
1 egg yolk
20g powdered sugar
55g of milk chocolate
1 sheet of gelatin (2g)
90g of cold liquid cream 30% MG

Place the gelatin sheet in a large bowl of cold water. In a bowl, mix the yolk and powdered sugar. In a saucepan, pour the milk and cream and heat. As soon as it boils, pour it over the egg yolk/sugar mixture, mix with a whisk and return to the pan. Heat over medium heat, stirring constantly, until it reaches 82/83°C. Then pour the melted milk chocolate and the gelatine, previously wrung out, onto the mixture. Mix and set aside to cool to room temperature.

In another bowl, whip the cold liquid cream with an electric mixer to obtain a whipped cream. Then gradually add the previous preparation, stirring gently with a maryse.

Assembly of the dessert
Fill the Silikomart Mosaico mold halfway with milk chocolate mousse. Insert the frozen praline (I put two inserts together for a richer praline heart) and finish with the remaining mousse and the hazelnut cookie. Placer au congélateur toute la nuit.

Milk chocolate icing
150g milk chocolate
10g of neutral oil

Melt the milk chocolate and the neutral oil in a narrow container that can hold your dessert (I used a water glass). When the mixture is around 30°C, proceed with the icing of the entremets. Using a wooden pick, dip your frozen entremet into the chocolate. Scrape the base of the entremet over the edge to remove the excess.

Cocoa shortbread
35g of flour
35g of butter
20g of brown sugar
5g of cocoa powder
1/2 egg yolk

Mix all the ingredients, crumble on a baking sheet covered with baking paper. Bake at 180°C. Allow to cool and then crumble onto each cake.

Lily of the valley leaf
50g of white chocolate
Green coloring
Melt the white chocolate and add a little green coloring. Fill the 9 oval silikomart mold and place in a cool place. When the chocolate has hardened, remove from the mold and poach the bells with melted white chocolate.

I decorated with a little ladybug made of sugar paste.

Lemon meringue tartlet

Lemon pie

– soft cookie with lemon zest
– lemon mousse
– meringue
– sweet pastry

Material used

– Silicone mold silikomart cake 12 cavities
– Micro perforated silicone baking mat
– Saint-honoré nozzle for poaching the meringue
– Torch for browning the meringue

To make 12 small tarts

For the soft lemon cookie
1 egg
65 g of sugar
zest of a lemon
4,5 cl of liquid cream
60 g of flour
1 teaspoon of yeast

In a bowl, mix the egg and the powdered sugar with an electric mixer. Add the cream and mix again. Sift the flour and the yeast. Finally add the zest of a lemon. Mix well. Pour on a baking sheet covered with parchment paper. Bake at 180°C for 8 to 9 minutes. Once the cookie is cooled, cut out rectangles of 3X11cm. The cookie is a bit thick, so I cut it in height to make two cookies.

Lemon curd
2 eggs
70 g caster sugar
juice of 2 lemons
30 g melted butter

In a saucepan, pour and beat the eggs and sugar. Add the lemon juice and melted butter. Stir to combine. Heat over low heat until the cream thickens. Set aside.

Lemon mousse
20 cl of liquid cream
lemon curd
2 sheets of gelatin (4 g)

Soften the gelatine in a bowl of cold water. Heat the lemon curd and add the softened and wrung-out gelatin off the heat. Whip the cream until it is stiff and gently add it to the previous mixture. Fill the silikomart mould to ¾ and add the cookie on top. Place in the freezer for at least 4 hours.

Sweet dough
105g of soft butter
70g of powdered sugar
2 yolks
200g of flour

Mix all the ingredients. Form into a ball, wrap in plastic wrap and chill for at least 1 hour. Roll out the dough thinly between 2 sheets of parchment paper. Using a cookie cutter, cut out two rectangles with rounded ends per tartlet. Place in freezer for 10 minutes. Bake on a micro-perforated silicone baking sheet at 175° for about 10 minutes. Watch them as they cook. Remove from oven as soon as they turn color.

Italian Meringue
2 egg whites
120g caster sugar
4,5 cl of water
In a saucepan, heat the water and sugar to 118°C. Start beating the egg whites and then pour the syrup over them when it reaches the desired temperature. Continue beating until the meringue is cold.

Assembly
Take the mousse out of the freezer and place it on the cookie. Place a little meringue on each sweet pastry and place them on either side of the mousse. Poach the remaining meringue on top with a Saint Honoré tip. Using a blowtorch, brown the meringue. Place in a cool place while the mousse is defrosting.

Hazelnut and chocolate heart tartlet

Hazelnut and chocolate heart tartlet composed of

– a sweet pastry
– hazelnut cream
– chocolate and praline ganache
– a chocolate and praline mousse
– a dark chocolate mirror glaze

Material used

Silikomart mold – Petit Amour mini pie kit

Hazelnut and chocolate mousse (the day before)
30g of liquid cream
1 sheet of gelatin (2g)
30g of hazelnut praline
30g of milk chocolate
100g of cold liquid cream 30%.

Heat the cream. Remove from the heat and add the softened gelatine. Pour over the melted chocolate and praline and mix well. Set aside. Whip the cold liquid cream with a mixer and gently incorporate the previous mixture. Fill the mold @silikomart Kit 6 mini tart petit amour and place in the freezer.

Dark chocolate icing (the day before)
50g of water
90g sugar
90g glucose
60g sweetened condensed milk
90g dark chocolate
3 sheets of gelatin (2g each)

In a saucepan, heat the water, sugar and glucose to a rolling boil (103°C). Remove from the heat and add the gelatin, wrung out and softened. Pour over the melted chocolate. Mix. Add the condensed milk and mix. Filter and keep in a cool place.

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

Mix all the ingredients. Roll out the dough thinly between 2 sheets of parchment paper and put it in the refrigerator for 30 minutes. Make heart-shaped tarts and prick the dough. Place in the freezer for 10 minutes. Bake the tartlets at 170° for 12 minutes.

Hazelnut cream

40 g soft butter
40 g powdered sugar
40 g roasted hazelnut paste – Le pralin (@lamaisondelanoisette)
40 g of egg

Mix the butter, powdered sugar, hazelnut powder and egg. Pour into each tartlet and bake at 160°C for 10/15 minutes.

Chocolate and praline ganache
60 g milk chocolate
60 ml of liquid cream
30 g hazelnut praline

Heat the cream and pour it over the milk chocolate and praline. Mix well.
Pour into the tarts and smooth. Let cool and place in a cool place.

The next day, use the frosting at 33-35°C on the frozen entremets. Place them on the tartlets. Decorate with a few chopped roasted hazelnuts (@lamaisondelanoisette)
around the heart and place a gold leaf on top.

Snickers tartlet

Snickers tartlet composed of

– sweetened cocoa paste
– peanut financier
– caramel
– chocolate mousse
– mirror icing

Sweet dough
65g of soft butter
45g powdered sugar
20g of peanut powder
1 egg yolk
100g of flour
15g of cocoa powder

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of parchment paper and put it in the fridge for 30 minutes. Prick the dough with a fork. Place in the freezer for 10 minutes. Bake the tart shells at 175° for 10 minutes.

Financier peanut
40g of soft butter
25g peanut powder
55g powdered sugar
25g of flour
1 teaspoon of baking powder
1 pinch of fine salt
75g of egg whites

Make a hazelnut butter, melt the butter in a saucepan until it starts to color. Strain it and set it aside. Mix all the powders and egg whites without beating them. Add the cooled butter. Garnish the pie shells and bake for another 12/15 minutes.

For the caramel
50g sugar
20g of soft butter
100g of liquid cream 30
vanilla powder

Heat the sugar in a pan. When the sugar is colored, add the butter gradually. Mix. Finally add the hot cream. Cook over low heat for about 6 minutes so that the caramel thickens. Filter and place in a cool place. Place 1 to 2 spoonfuls in each tartlet and then peanuts.

Chocolate mousse
75g of liquid cream
75g of cold liquid cream
40g of Caramelo chocolate
vanilla powder
2g of gelatine

In a saucepan, heat the cream with the vanilla. Remove from the heat and add the gelatin, wrung out and softened. Pour over the melted chocolate and set aside. Whip the cold liquid cream and add it to the previous mixture. Fill your mold and place in the freezer.

For the glaze (prepare the day before)
25g water
45g sugar
45g glucose
30g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
45g dark chocolate
2 sheets of gelatin (2g each)

Assembly

Place the mousse covered with icing on the tartlet. Place chopped peanuts all around. On top, place a milk chocolate bar. Put two caramel dots and two peanuts to finish the decoration. Keep in a cool place.