English - Les délices 31

Chocolate puff pastry brioche

Puff pastry brioche with gianduja and hazelnut praline

– brioche dough

– gianduja

– hazelnut praline

Puff pastry dough
12g fresh baker’s yeast
250g flour
90g milk
5g of salt
25g sugar
45g of eggs
20g butter
+
180g butter for kneading
Add the yeast, flour, salt, sugar, egg, milk and butter to the bowl of a food processor. Mix on low speed for 20 minutes. Place in a bowl in the fridge overnight. Work the butter into a rectangle. On a lightly floured work surface, degas the dough and roll it out into a rectangle twice the width of your tourage butter. Place the butter in the middle, close the dough over it and make a double turn then a single turn. Put a knife on each side. Place the dough in the fridge for at least 30 minutes between each turn. Roll out the pastry to 1cm and cut into 3cm x 12cm strips. Fold the dough into a pastry circle. Leave to rise for 2 hours and then bake for 35 minutes at 170°C.

Gianduja
50g hazelnuts
80g milk chocolate
30g icing sugar
Roast the hazelnuts for 15 minutes in the oven at 150°C. Rub the hazelnuts to remove the skin. Mix with the icing sugar and melted milk chocolate. Set aside.

Hazelnut praline
50g hazelnuts
25g caster sugar
Roast the hazelnuts for 15 minutes in the oven at 150°C. Rub the hazelnuts to remove the skin. Pour the caster sugar into a saucepan and heat to obtain a caramel. When it is a nice golden colour, pour it onto a piece of baking paper and let it cool and harden. Then mix with the hazelnuts to obtain the praline.

Assembly
Add the gianduja halfway up each hole and finish with the praline.

Paris-Brest – English

Paris-Brest composed of

– choux pastry
– praline mousseline cream
– praline
– icing sugar / hazelnuts / almonds

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 on a baking sheet covered with a silpain cloth. Sprinkle with chopped almonds. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.

For the praline mousseline cream
220ml milk
35g sugar
50g egg yolks
25g cornflour
20g butter
1 sheet of gelatine
+
140g of butter
150g praline
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 gelatine and butter (20g). Place in a cool place. Work the butter into the cooled cream and add the praline. Mix well.

Assembly
Cut out the choux, place the mousseline cream, praline and more mousseline cream in the pockets. Place the caps on top and sprinkle with icing sugar. Decorate with hazelnuts and almonds.

Pecan eclair

Pecan eclair composed of

– choux pastry
– pecan praline mousseline cream
– fondant

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 mousseline cream
300ml milk
60g sugar
2 egg yolks
20g cornflour
+
100g of butter
75g pecan praline

Heat the milk and mix the yolks, sugar and cornflour in a bowl.
Pour the hot milk over them. Stir. Pour back into the pan.
Stir until thickened. Set aside in a cool place.
In the bowl of a food processor, pour the pastry cream then whip it to soften it. Gradually add the butter cut into pieces (it must be at the same temperature as the cream). The cream will thicken. Finally add the praline.

Fill the eclairs with the cream using a piping bag. Make three small holes under each eclair and garnish with cream. Heat the white fondant (35°C) with a little brown colouring (caramel) and drizzle over the eclairs. Add a caramelised pecan nut and chopped pecans on top. Set aside in a cool place.

Caramel and popcorn entremet

Caramel and popcorn entremet

– sweet pastry
– vanilla mousse
– creamy caramel insert
– praline and milk chocolate crunch
– caramel glaze
– Caramel popcorns

For the creamy caramel
65g sugar
20g water
10g glucose
20g hot liquid cream
2 egg yolks
100g cold cream
1 sheet of gelatine
Heat the sugar, water and glucose in a pan. When the caramel is coloured, pour in the hot cream. In a bowl, mix the yolks and the cold cream. Pour the caramel over the mixture, stir and return to the pan. The caramel will thicken a little. Remove from the heat and add the gelatine, softened in cold water and wrung out. Set aside in a cool place.

For the crisp
30 g milk chocolate
30 g praline
30 g of crêpes dentelles
Melt the milk chocolate. Stir in the praline. Add the crêpes dentelles or feuillantines crumbs. Mix and roll out between two sheets of baking paper. Cut out the crisp with a pastry cutter and place in the freezer.

For the vanilla mousse
100g of liquid cream
Vanilla pod or vanilla powder
100g white chocolate
2 sheets of gelatine
100g of cold liquid cream
Heat the cream with the vanilla. Remove from the heat and add the softened and wrung-out gelatine. Pour over the melted chocolate. Mix well. Whip the cold cream in a bowl and incorporate it into the previous mixture. Fill the @silikomart fashion éclair mould with half of the mousse. Poach the creamy caramel. Cover with the mousse and then place the crisp. Place in the freezer overnight.

For the caramel glaze (the day before)
150g sugar
150g water
150g cream
10g cornflour
25g water
3 sheets of gelatine (2g each)

Soften the gelatine in a bowl 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.

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

Mix all the ingredients together, roll out and put in the fridge. Spread the dough between two sheets of baking paper and cut out the biscuits with a biscuit cutter. Bake at 180°C.

Caramel popcorn
In a pan with a lid, heat a little oil with corn kernels. In another pan, make a dry caramel. As soon as the caramel turns golden, pour it over the popcorn, mixing it well with a spatula to coat all the kernels. Set aside on a baking sheet, spacing them out to prevent them from sticking together.

Assembly
Reheat the glaze to 30°C before removing the desserts from the moulds and cover them with the glaze, then place them on top of the sweet biscuits. Decorate with popcorn.

Pecan pie

Pecan pie composed of

– sweet pastry
– soft pecan biscuit
– pecan crisp
– Creamy pecan insert
– dulcey mousse
– caramel glaze
– caramelized pecan

Pecan Praline
100g pecan nuts
50g powdered sugar
Roast the pecans 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 nuts and blend until you have a praline. Be careful, you need a good blender.

For the pecan cream (the day before)
60 g full cream
60 g milk
1 yolk
15 g sugar
1 sheet of gelatine
25 g pecan praline
Place the gelatine sheet in a bowl of cold water. Heat the milk and cream in a saucepan. In a bowl, mix the yolk, sugar and praline. Pour the hot milk/cream mixture over it, then return it to the pan. Cook like a custard without stopping to stir. Remove from the heat and add the gelatine. Fill the silikomart 15-cavity mini-cube mould halfway up and place in the freezer.

Soft pecan biscuit
45g roasted pecan powder
30g + 15g brown sugar
10g glucose
1 whole egg
45g egg whites
20g flour
10g of liquid cream
1/2 teaspoon baking powder
20 g butter
pinch of salt

Mix the pecan powder, salt, glucose, cream, 30g brown sugar and egg. Fold in the flour with the sifted yeast and then gently fold in the 45g of egg whites with 10g of brown sugar. Bake on a baking tray covered with baking paper to a thickness of 1cm for 20-25 mins at 170°C. Leave to cool and cut into small squares.

Pecan crisp
15g of crêpes dentelles
40g of pecan praline

Mix the pecan praline with the crêpes dentelles. Spread on the soft pecan biscuit and place in the freezer.

Dulcey mousse
115g white chocolate
250g liquid cream (100g + 150g)
2 sheets of gelatine
Place the white chocolate in an ovenproof container at 150°C and stir it well every 5 minutes. After melting, the chocolate will become doughy and take on a nice caramel colour. Stir well to make sure it is smooth.
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat 100g of liquid cream. Remove from the heat and add the softened gelatine, pour over the dulcey chocolate and set aside. Whip the 150g of cold liquid cream. Add the cream and chocolate dulcey mixture, stirring gently.

Assembly
Fill the pavoni 12 mister mould with mousse. Add the creamy pecan insert. Add more mousse and finish with the soft biscuit with the pecan crisp on the inside. Place in the freezer overnight.

For the caramel glaze (previous day)

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.

The next day, reheat the glaze to 30°C and cover the frozen desserts. Decorate with a caramelised pecan nut and place on a sweet pastry cut to the size of the base of your dessert.

Pistachio cake

Pistachio cake composed of

– Russian biscuit
– pistachio buttercream

Russian pastry
65g icing sugar
65g almond powder
25 g flour
40 g whole milk
150 g egg whites
25 g caster sugar
a pinch of fine salt
icing sugar

Put the icing sugar, almond powder and flour in a bowl. Add the milk and mix. Beat the egg whites with an electric mixer and a pinch of salt. Tighten the whites by adding the powdered sugar in two stages. Add ⅓ of the whites to the batter and mix to soften it. Add the rest and mix gently. Pour onto a baking tray, smoothing the surface. Sprinkle the entirety of the icing sugar. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out 4 biscuits of the same size 20X10 cm.

Pistachio praline butter cream
100 g egg yolks
100 g water
140 g caster sugar
260 g softened butter
130 g pistachio paste

Put the water and caster sugar in a saucepan and heat to 118°C. Put the yolks in the bowl of a food processor and start whisking when the syrup reaches 115°C. When the syrup reaches 118°C, pour it over the yolks and whizz until cool. When the mixture has cooled, gradually add the butter, cut into pieces, while stirring at low speed. Finally add the pistachio paste and mix.

Assembly

Place your first biscuit in the bottom of your frame. Brush with a syrup (water + sugar). Cover with ¼ of the butter cream. Place the 2nd soaked biscuit, the 2nd quarter of the butter cream. Cover with the 3rd soaked biscuit and the 3rd quarter of the buttercream. Finally finish with the last soaked biscuit and the remaining buttercream. Smooth out the top and place in a cool place.

Serve whole or cut the cake into individual portions. Sprinkle with icing sugar at the last moment and decorate with a few unsalted pistachios.

Strawberry cake

Strawberry cake composed of

– a sponge cake soaked in syrup
– strawberry jelly
– vanilla mousse
– chopped strawberries

Genoise
2 eggs 🥚
110 g sugar
55 g flour
55 g cornflour

With these proportions, you will have some sponge cake left over. In a bowl, whisk the eggs, sugar, place this in a water bath and whisk until you reach 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Pour onto a baking tray (40X30cm) covered with baking paper. Level 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 rectangles of the same size (20X10cm). Place the first biscuit on your dish and place your pastry frame around it. Brush your sponge cake with a small syrup (20g water, 20g sugar, 1 capful of rum brought to the boil)

Strawberry jelly 🍓
150g strawberries
25g sugar
1 x 2g gelatine sheet
Red colouring

Soften the gelatine sheet in a bowl of cold water. Pour the strawberry puree and sugar into a saucepan and heat. Remove from the heat and add the gelatine and the red colouring, as the strawberries lose their colour when heated. Leave to cool and pour over the sponge cake. Place in the freezer.

Vanilla mousse
100g of liquid cream 30% MG
Vanilla powder or vanilla bean
150g of liquid cream 30% MG
50g icing sugar
3 sheets of gelatine (2g each)

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 100g of liquid cream with the vanilla. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

Assembly
Cut strawberries into pieces
Pour a little mousse over your jelly. Spread the chopped strawberries over the jelly and add the vanilla mousse. Smooth. Place the second sponge cake soaked in syrup and finish with the remaining mousse. Smooth out with the help of the edge of the frame and place in the freezer overnight.

For the strawberry jelly 🍓
100g strawberry puree
20g water
3g gelatine
A few tablespoons of water
20g sugar (+ or – depending on your strawberries)
red colouring

Soften the gelatine sheets in a bowl of cold water. Pour the water, strawberry puree and sugar into a saucepan and heat without boiling. Remove from the heat and strain to remove the seeds, then add the gelatine and the red colouring. Leave to cool and then pour over the frozen cake, having first raised the frame by 2-3 mm if it was already up to the level of the vanilla mousse.

Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake so that the layers are well defined. Serve whole or cut into individual slices, decorate with gold leaf and defrost in the fridge.

Cube tatin

Tatin en cube composée

– pâte sucrée
– pommes caramélisées
– crème vanille
– nappage neutre

La recette

Pommes caramélisées
3 pommes
40 g de beurre
45 g de miel
100 g de sucre en poudre
50 ml de crème
2 feuilles de gélatine de 2g
Faire revenir les pommes coupées en dés avec le beurre et le miel. Dans une autre casserole, réaliser un caramel. Ajouter la crème chaude puis hors du feu la gélatine. Mélanger avec les pommes et placer dans le moule cubes silikomart au congélateur.

Crème vanille
1 feuille de gélatine
1 jaune d’œuf
15 g de sucre en poudre
80g de lait
Vanille en poudre
Mélanger le jaune et le sucre en poudre. Faire chauffer le lait et la vanille. Verser sur le mélange précédent, mélanger et verser à nouveau dans la casserole. Chauffer tout en remuant jusqu’à 83, 84°C. Laisser refroidir puis verser dans le moule cube au-dessus des pommes. Placer au congélateur.

Pâte sucrée
70g de farine
10g de sucre glace
40g de beurre
1 jaune d’œuf
1 pincée de sel
Mélanger l’ensemble des ingrédients, filmer et mettre au frigo. Étalez la pâte entre deux feuilles de papier sulfurisé puis détaillez des carrés à l’aide d’un emporte pièce. Faire cuire à 180°C.

Nappage neutre
3 feuilles de gélatine de 2g
75 g d’eau
100 g de sucre en poudre fin
25 g de sirop de glucose
Dans une casserole, chauffer le sucre, l’eau et le glucose. Hors du feu ajouter la gélatine. Bien mélanger. Attendre que le mélange atteigne 30°C avant de procéder au glaçage des cubes de tatin.

Religieuse au café

Religieuse au café composée

– choux
– crème pâtissière au café
– fondant au café
– chantilly

Matériel utilisé

– tapis de cuisson micro-perforé

– douille cannelée

– poche à douille

La recette

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 de deux tailles différentes ‌sur‌ ‌une‌ ‌plaque‌ ‌de‌ ‌cuisson‌ ‌recouverte‌ ‌de‌ ‌papier‌ ‌silpat.‌ ‌Enfourner‌ ‌à‌ ‌170°C‌ ‌pendant‌ ‌35‌ ‌à‌ ‌40‌ ‌min ‌(temps‌ ‌peut‌ ‌varier‌ ‌suivant‌ ‌les‌ ‌fours).‌ ‌Laisser‌ ‌refroidir‌ ‌sur‌ ‌une‌ ‌grille.‌ ‌
‌
Pour‌ ‌la‌ ‌crème‌ ‌pâtissière‌ ‌
300ml‌ ‌de‌ ‌lait‌ ‌
60g‌ ‌de‌ ‌sucre‌ ‌
2‌ ‌jaunes‌ ‌d’oeufs‌ ‌
20g‌ ‌de‌ ‌maïzena‌ ‌
Extrait de café
‌
Faire‌ ‌chauffer‌ ‌le‌ ‌lait‌ ‌et‌ ‌l’extrait de café.‌ ‌Dans‌ ‌un‌ ‌bol‌ ‌mélangez‌ ‌les‌ ‌jaunes,‌ ‌le‌ ‌sucre,‌ ‌la‌ ‌maïzena.‌ ‌Versez‌ ‌le‌ ‌lait‌ ‌chaud‌ ‌dessus.‌ ‌Remuer.‌ ‌Verser‌ ‌à‌ ‌nouveau‌ ‌dans‌ ‌la‌ ‌casserole.‌ ‌Remuez‌ ‌jusqu’à‌ ‌épaississement.‌ ‌Réserver‌ ‌au‌ ‌frais.‌ ‌
‌
Garnir ‌les‌ ‌choux ‌de‌ ‌crème‌ ‌:‌ ‌Remplir‌ ‌la‌ ‌crème‌ ‌pâtissière‌ ‌dans‌ ‌une‌ ‌poche‌ ‌à‌ ‌douille.‌ ‌Réaliser ‌deux‌ ‌petits‌ ‌trous‌ ‌sous‌ ‌chaque‌ choux ‌et‌ ‌garnir‌ ‌de‌ ‌crème‌.

Pour le glaçage avec le fondant : ‌Faire fondre ‌du ‌fondant blanc au bain marie et ajouter de l’extrait de café. Recouvrir les choux.‌ ‌Terminer par pocher un peu de chantilly.
‌

Paris Brest

Paris Brest composé de

– pâte à choux
– craquelin
– praliné
– crème mousseline au praliné

Pour le craquelin
50g de farine
50g de sucre Cassonade
40g de beurre
Mélanger tous les ingrédients puis étaler entre deux feuilles de papier sulfurisé. Placer quelques minutes au congélateur puis détailler des cercles du diamètre de vos choux.

Pour la pâte à choux
120g d’eau
120g de lait
140g de farine
110g de beurre
1 pincée de sel
1 cuillère à soupe de sucre
5 œufs

1)Dans une casserole faire chauffer l’eau, le lait, le beurre, la pincée de sel et le sucre. Dès la première ébullition, hors du feu, ajouter la farine et remuer 2 minutes pour bien dessécher la pâte.

2)Placer la pâte dans un bol et tout en remuant ajouter progressivement les œufs battus. Bien mélanger pour les incorporer.

3)Placer dans une poche à douille la préparation. Pocher les choux et déposer sur ceux-ci un disque de craquelin.

4)Enfourner à 170°C pendant 40 à 45 minutes.

Pour la crème mousseline
300g de lait
2 feuilles de gélatine
4 jaunes d’œufs
30g de maïzena
60g de sucre
160g de praliné
140g de beurre

Ramollir la gélatine dans un bol d’eau froide. Chauffer le lait. Mélanger les jaunes, le sucre, la maïzena. Verser le lait chaud dessus puis remettre dans la casserole. Mélanger jusqu’à épaississement de la crème. Ajouter hors du feu la gélatine, le praliné puis le beurre. Réserver au frais.

Montage
Découper les choux, pocher de la crème mousseline praliné, du praliné puis encore de la crème mousseline. Déposer les chapeaux sur les choux. Réserver au frais puis soupoudrer de sucre glace avant de servir.