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Coffee and hazelnut tartlet

Coffee and hazelnut tartlet composed of

– a sweet hazelnut pastry
– a homemade hazelnut praline
– a coffee biscuit
– a hazelnut cream
– milk chocolate
– a coffee mousse
– a caramel glaze.

To make 6 tarts

Coffee mousse
40g of cream
Coffee extract
1 sheet of gelatine
1 yolk
15g sugar
80g cold cream
Heat the 40g of cream with the coffee extract. Mix the yolk and sugar in a bowl. Pour the hot cream on top. Mix and return to the pan. Cook until the mixture is smooth, then remove from the heat and add the gelatine, softened in cold water and squeezed out. Set aside. Whip the 80g of liquid cream with a mixer and gently fold it into the previous mixture. Fill the mould and place in the freezer for at least 3 hours.

Hazelnut sweet pastry
120g flour
10g wholemeal hazelnut flour (@maisondelanoisette)
45g icing sugar
65g butter
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. Place in the freezer for 10 minutes. Bake the tartlets at 180°C for 18 to 20 minutes.

Homemade hazelnut praline
100g hazelnuts
50g sugar
Roast the hazelnuts 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 hazelnuts, which you have rubbed to remove as much skin as possible. Blend until you have a praline. Be careful, you need a good blender.

For the hazelnut cream
15g sugar
1 yolk
½ leaf gelatine (1g)
35g hazelnut paste (@maisondelanoisette)
50g of cream

Heat the cream in a saucepan. In a bowl, mix the sugar, the yolk and the hazelnut paste. Pour the hot cream over this mixture and return the mixture to the pan. As soon as the mixture thickens slightly, remove from the heat and add the gelatine, wrung out and previously softened in a bowl of cold water. Set aside.

For the coffee biscuit
50g sugar
2 yolks
1 egg
10g butter
coffee extract
70g egg whites
20g sugar
30g flour
Mix the sugar, coffee extract, yolks and egg. Add the melted butter. Beat the egg whites, adding the 20g of sugar in two stages to stiffen them. Gently add the whites to the previous mixture. Sift in the flour and stir. Pour onto a baking tray lined with baking paper and bake for 12-13 minutes at 180°C. Leave to cool, then cut the biscuit into smaller pieces than your tartlet.

For the caramel glaze (the day before)
150g sugar
150g water
150g cream
10g cornflour
25g water
3 sheets of gelatine

Soften the gelatine in a container of cold water. In a bowl, mix the cornflour with the 25g of water. In a saucepan, make a dry caramel with the 150g of sugar. Decook it with the heated water and cream. Add the cornflour and bring to the boil. Remove from the heat and add the gelatine. Mix, strain and chill.

Assembly

Garnish the tartlet bases with a tablespoon of praline. Place the coffee biscuit on top and brush it with coffee. Cover with the hazelnut cream and smooth out to the edge of the tartlet. Place the milk chocolate (melt 100g of milk chocolate, spread it between two sheets of guitar paper, cut it out using the tartlet mould and leave it to crystallise). Frost the mousse, bringing it to 27-28°C before placing it on the tartlet.

Saint Honorée tartlet

Saint Honorée tartlet composed of

– sweet pastry
– diplomatic cream
– choux pastry
– cracker
– caramel
– whipped cream

For the cracker
15g butter
15g flour
15g brown sugar
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out small circles the size of your choux.

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 puffs on a baking tray covered with a silpain mat. Place a disk of cracker on each one. Bake at 170°C for 25 minutes (time may vary depending on the oven). Leave to cool.

For the diplomatic cream
250 g milk
vanilla powder
3 egg yolks
60 g caster sugar
20 g cream powder
20 g butter
1 sheet of gelatine
+
200 g full cream
Heat the milk and vanilla in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the pan and heat, stirring constantly, until the cream thickens. Add the gelatine, wrung out and softened, then the butter (20g). Strain and chill. Whip the cream with a mixer and add it to the cooled cream.

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. Prick the pastry with a fork. Place in the freezer for 10 minutes. Bake the tartlets at 175° for 20/25 minutes.

Assembly

Fill the tart shells with diplomatic cream. Smooth. Place a small choux previously dipped in caramel (melt powdered sugar in a small saucepan and as soon as it has a nice colour dip the choux), topped with cream in the middle of each tartlet. Whip the cream to a creamy consistency, adding a little sugar at the end, and poach it all around the choux with a petal tip. Place in a cool place until ready to eat.

Chocolate éclair rocher

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

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Then add the beaten eggs gradually, mixing well between each egg.

Poach the eclairs on a baking tray covered with silpat paper. Bake at 170°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

For the pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour
30g dark chocolate

Heat the milk and chocolate and mix the egg yolks, sugar and cornflour in a bowl.
Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened. Set aside in a cool place.

Fill the éclairs with cream: Fill the pastry cream into a piping bag.

Make two small holes under each éclair and top with cream.

For the rock icing
Melt milk chocolate with a little neutral oil and chopped almonds and cover the éclairs. Set aside in a cool place.

Paris-Brest Choux with Nutella

– choux pastry with cracker
– Nutella mousseline cream
– decoration with some hazelnuts

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 eclairs on a baking sheet covered with silpat paper. Place a disk of cracker. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven).

For the cracker
50g butter
50g flour
50g brown sugar
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out circles the size of your choux.

For the Nutella mousseline cream
220ml milk
35g sugar
3 egg yolks
30g cornflour
15g flour
20g butter
+
140g of butter
200 to 250g of Nutella

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 stirring until the cream thickens. Remove from the heat and add the butter. Place in a cool place. Work the butter into the cooled cream and add the Nutella. Mix well.

Garnish the choux pastries cut in half with the mousseline cream. Decorate with halved hazelnuts.

Chocolate « religieuse »

Chocolate « religieuse » composed of

– choux
– chocolate custard
– chocolate fondant
– whipped cream

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

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Then add the beaten eggs gradually, mixing well between each egg.

Poach the choux in two different sizes on a baking tray covered with silpat paper. Bake at 170°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

For the pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour
30g dark chocolate

Heat the milk and chocolate and mix the egg yolks, sugar and cornflour in a bowl.
Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.
Set aside in a cool place.

Assembly
Fill the pastry cream into a piping bag.
Make two small holes under each choux and fill with cream.
Melt some white fondant in a bain marie and add chocolate. Cover the choux and finish by poaching a little whipped cream.

Fish chouquettes

Ingredients
60g milk
60g water
55g butter
1 pinch of salt
1 teaspoon sugar
70g flour
2 to 3 eggs
Sugar pearls
Chocolate chips

In a saucepan, heat the water with the milk, salt, sugar and butter.

As soon as it starts to boil, remove from the heat and add the flour all at once.

Mix for 2 to 3 minutes to dry the dough.

Transfer the dough to a bowl and add the beaten eggs one by one, incorporating the eggs well between each addition.

Poach small fish-shaped puffs on a baking tray lined with baking paper, spacing them sufficiently.

Sprinkle with sugar pearls and a chocolate chip for the fish eye.

Bake at 160°C for 30 to 35 minutes.

Vanilla and praline entremet

Vanilla and praline entremet composed of

an almond dacquoise
a chocolate praline crunch
a vanilla mousse
a creamy praline insert
a dark chocolate mirror glaze

Material used

Silikomart Goccia mould 20 cm for the entremet
Silikomart silicone mould Ø 160, H 20 mm for the insert

Creamy praline
80g milk
80g of liquid cream
1 sheet of gelatine (2g)
1 egg yolk
25g sugar
60g praline

Place the gelatine sheet in a large bowl of cold water. In a saucepan, pour the cream and milk and heat.
Pour the egg yolk and caster sugar into a bowl. Mix well. Pour in the hot milk, stir and transfer to the pan. Heat while stirring to 83°C. Remove from the heat and add the gelatine, wrung out and softened, then the praline. Mix well. Pour into the insert mould and place in the freezer.

Almond dacquoise
90g egg whites
30g powdered sugar
70g almond powder
70g icing sugar
20g flour

In a bowl, mix the almond powder and icing sugar. In another bowl, beat the egg whites until stiff and fold in the powdered sugar. Pour a little egg white into the previous mixture to loosen the mixture. Gently fold in the rest with a spatula. Sift in the flour and mix. Pour onto a baking tray covered with baking paper. Bake at 180°C for about ten minutes. Leave to cool and then cut out the biscuit.

Chocolate praline crisp
60g praline
60g melted milk chocolate
20g crumbled crêpes dentelles.

Mix all the ingredients together then spread on the almond dacquoise cut to the diameter of your entremet mould.

Vanilla mousse
90g of liquid cream 30%, vanilla powder
Vanilla powder
180g white chocolate
4 sheets of powdered gelatine
60g egg yolks
60g water
35g sugar
240g cold liquid cream

In a large bowl of cold water, hydrate the gelatine. In a saucepan, heat the liquid cream with the vanilla. Pour the hot cream over the melted chocolate. Add the wrung-out gelatine. Mix well with a blender. Set aside.

In a bowl, mix the water, sugar and yolks with a mixer and triple the volume. Place this mixture in a bain-marie with the white chocolate ganache and heat to 70°C. Whip the cream with an electric mixer and gently fold it into the previous mixture.

Assembly
Pour the vanilla mousse into the mould. Add the creamy praline insert. Pour in the remaining mousse, then finish with the dacquoise biscuit covered with crunchy praline side down. Place in the freezer overnight.

Icing (the day before)
100g sugar
100g glucose
55g water
65g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
100g dark chocolate
4 sheets of gelatine

Heat the glucose, water and sugar in a saucepan to 105°C. Pour into a measuring cup over the melted chocolate, unsweetened condensed milk and softened gelatine. Mix, strain on contact and keep in a cool place. Bring back to approx. 35°C the next day and use on the frozen entremet.

Decorate with chocolate eggs, crumbled crêpes dentelles to be applied at the last moment before serving so that they do not soften.

Creme brulee

Ingredients for 4 ramekins
150g milk
150g cream
1 vanilla pod
Heat the milk and cream with the vanilla. Cover and leave to infuse for a few minutes.

20g caster sugar
20g brown sugar
3 egg yolks
Pour the sugars and egg yolks into a bowl. Mix well. Pour the hot mixture over it, straining it through a sieve.
Using a spoon, remove the light foam and bubbles from the surface and divide between 4 ramekins.

Bake for 1 hour at 90°C.

Place in a cool place.

Before serving, sprinkle with Cassonade, pass the torch then sprinkle again with Cassonade and pass the torch again to get a nice crust.

Raspberry panna cotta

Raspberry panna cotta with

– speculoos biscuit
– raspberry coulis
– edible flowers
– raspberries

Material used

Silicone mini Dot X6 Silikomart mould
Individual pastry ring for the speculoos biscuit

Panna cotta
50cl of cream
50g sugar
vanilla powder
3 sheets of gelatine (2g each)
Some house flowers

Soften the gelatine in a large bowl of cold water

Heat the cream, vanilla and sugar.

Remove from the heat and add the gelatine. Mix well, spread in the silikomart and place in the freezer for at least 4 hours.

Speculoos biscuit
60g speculoos biscuits
40g butter

Crush the speculoos biscuits in a bowl. Add the melted butter. Mix well. In individual pastry circles, spread the biscuits over 5 mm and press down with the back of a spoon. Set aside in a cool place.

Assembly
Remove the panna cotta from the freezer. Spray with white velvet spray. Place on the speculoos biscuit. Add raspberry coulis in the middle and decorate with a flower (from maison_sauge).

For the raspberry coulis, mix 50g of fresh raspberries with a little powdered sugar. You can strain it through a fine sieve to remove the seeds.

Tartlet tatin

Tartelet tatin composed of

– a sweet pastry
– apples cooked in caramel
– a quenelle of mascarpone whipped cream
– a neutral icing

For the mascarpone cream quenelle (the day before)
20g sugar
100g of liquid cream 30% MG
40g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silicone mould in the shape of dumplings and place in the freezer

For the neutral icing (the day before)
100g caster sugar
50g water
25g glucose
3 sheets of gelatine
Vanilla powder
In a saucepan, heat the water, sugar and glucose to 103°. Add the gelatine and vanilla off the heat. Mix well and blend if necessary. Strain and set aside in a cool place.

For the caramel
140g sugar
50g water
80g butter
Make the caramel in a pan with the water and sugar. Once it has a nice colour, lower the heat and add the butter cut into pieces in several batches. Mix and pour into the moulds.

Cut out apples with a strip cutter and roll them in your moulds on the caramel. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven.

For the sweet pastry
70g flour
20g icing sugar
30g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the pastry with a rolling pin and cut it out with a cookie cutter to the diameter of your tin. Place on top of the apples and bake for another 40 minutes. Leave to cool a little and remove from the tin.

Glaze the frozen dumplings by heating the glaze to 35°C and place on the tartlets. Decorate with gold leaf.