English - Les délices 31

Apple crumble

Apple crumble with
– sweet pâté,
– diced apples with cinnamon,
– pecan crisp,
– vanilla ice cream.

Material used

– 6-cavity silikomart cylinder mould

– Tefal baking tray

– Baking paper

– Silikomart truffle mould x15

– Circular cookie cutter

Ingredients

Sweet dough
150g flour
60g sugar
60g brown sugar
110g butter
Cinnamon powder

Pecan crisp
50g Pecan Praline
40g white chocolate
30g Crêpes dentelles

Vanilla ice cream

2-3 Golden apples
Powdered sugar
Cinnamon
A little water

For 4 to 5 crumbles

Pecan crumble
50g Pecan Praline
40g white chocolate
30g Crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using a cookie cutter. Place in freezer.

Sweet dough
150g flour
60g sugar
60g brown sugar
110g butter
Cinnamon powder

Mix all ingredients with your fingers.

Fry the apples, cut into small pieces, in a saucepan with a little caster sugar, cinnamon and a tiny splash of water until golden brown.

Divide the diced apples among the silikomart cylinder moulds, leaving room for the crumble mixture.

Spread the crumble batter over the top and bake at 180°C for around 10-15 minutes.

Leave to cool, then place each crumble on a disc of pecan praline crumble.

Fill the silikomart truffle mould with vanilla ice cream, packing the ice cream well. Unmold and place on top of crumble just before serving.

I decorated with a mint leaf and a small sheet of edible gold.

Pear and caramel cake

Pear and caramel cake
– an almond biscuit,
– a speculoos crisp,
– a pear mousse
– a caramel mousse,
– diced pears,
– and a caramel glaze.

Full recipe in my shop

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cake
almond powder
sugar
flour
melted butter
egg whites
egg

Speculoos crisp
Speculoos pastry
White chocolate
Crêpes dentelles

Pear mousse
Liquid cream
Mixed pears
Gelatine
Sugar
Egg yolks

Caramel mousse
Liquid cream
Powdered sugar
Water
Milk
Egg yolk
Gelatine

Caramel glaze
Liquid cream
Powdered sugar
Water
Maïzena
Gelatine

The recipe ebook is on sale in my shop.

This recipe is also available on my last ebook : Cakes Autumn Flavours 2024.

Orange confit snail

Confit orange snail made with

– puff pastry
– pastry cream
– small cubes of candied orange

Materials used

– Brush

– Tefal baking tray

– Cutter

– Rolling pin

Ingredients

Raised puff pastry
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter

+
✔125 g Lescure or PDO tourage butter

✔ Candied orange peel

For the pastry cream
✔120g milk
✔1 egg yolk
✔20g caster sugar
✔8g cornflour

For the gilding
✔1 egg yolk
✔1 teaspoon single cream

The syrup
✔30g water
✔30g sugar

The recipe

Leavened puff pastry

The distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
125 g tourage butter

Combine the flour, salt, sugar, yeast, butter; water and milk in the bowl of a food processor. Blend for around ten minutes. Place in a bowl, line and leave to rise for 45 minutes at room temperature.

Deaerate the dough then flatten it with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g of butter and shape into a rectangle (the size ⅓ of the pastry).

On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter without overlapping.

Rotate your pastry by 90°C. Roll out the dough into a long rectangle and turn twice. Fold the left side 1/3 towards the centre and then the right side 2/3 without overlapping. Then fold the whole in half. Cut both sides with a cutter. Place in a cool place with cling film.

Roll out the pastry into a long rectangle. Make a single turn and chill, covered with cling film, for at least 30 minutes.

For the pastry cream
✔120g milk
✔1 egg yolk
✔20g caster sugar
✔8g cornflour

Heat the milk in a saucepan. In a bowl, whisk together the yolk, sugar and cornflour. Pour the hot milk over this mixture. Stir and pour back into the saucepan. Stir until the cream thickens. Set aside in a cool place.

Finely dice the pieces of candied orange.

Roll out the pastry into a rectangle. Trim the edges of the rectangle with a box cutter if necessary. Cut out strips. Cover with the crème pâtissière and diced candied orange. Roll out the pastry and place on a baking tray lined with baking paper.

Place them on a baking tray lined with baking paper, spacing them well apart as they will increase in size. Place your baking tray in the oven with a pan filled with hot water or at a very low temperature (< 30°) for approximately 1h30 to 2h00.

For the gilding
✔1 egg yolk
✔1 teaspoon single cream

Brown with a mixture of egg yolk and cream then bake at 170°C for 20 to 25 min.

When removed from the oven, place the raisin breads on a wire rack and immediately apply the hot syrup.

Syrup

Pour 30g sugar and 30g water into a small saucepan. Bring to the boil. Turn off the heat. Brush the syrup over your snails immediately.

Enjoy! 😋

Rum and grapes eclair

Rum and grapes eclair made with

– choux pastry,
– rum pastry cream
– raisins,
– coloured white fondant.

Material used

– micro-perforated baking mat

– fluted tip

– piping bag

– lightning bolt

Ingrédients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔40g rum

+ 50g sultanas

Icing
✔115g White fondant
✔30g glucose
✔Red wine colouring

The recipe

For about 8 éclairs

Icing
✔115g White fondant
✔30g glucose
✔Red wine colouring

Pour all the ingredients into the saucepan. Heat the white fondant to 60°C in a bain marie, then add colouring. I used ‘red wine’ colouring. Mix well. Pour onto the silicone mould on a baking tray and place in the freezer for a few hours.

Pour the 50g of sultanas into a small saucepan with water. Bring to the boil. Turn off the heat and add 3 capfuls of rum. Strain and set aside.

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔40g rum

Heat the milk.

Mix the egg yolks, sugar and cornflour in a bowl and bring the milk back to the boil.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Remove from the heat and add the rum. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+Icing sugar and cocoa butter

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

Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.

Assembly

Drain the grapes on kitchen paper.

Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then line a piping bag fitted with a piping tip, making two small holes under each éclair.

Spread the raisins inside the eclairs (I tried mixing the raisins in the cream but they didn’t fit through my small piping tip, so I recommend putting the raisins on their own before the cream).

Finally, top the éclairs with the rum pastry cream. Place the fondant on each éclair. Decorate with the raisins. Set aside in a cool place.

Vos réalisations

N’hésitez pas à m’envoyer vos réalisations en photos. Je les publierai ici.

Hazelnut Bourdaloue tart

Hazelnut Bourdaloue tart

– sweet pastry,
– hazelnut cream
– pears in syrup
– chopped hazelnuts,
– topping.

Material used

– Silikomart 190mm tart ring
– Micro-perforated silicone baking mat

Ingredients

Pears in syrup
3 pears
Water
150g caster sugar
Liquid vanilla

Hazelnut pastry
110 g flour
20 g hazelnut powder
40g icing sugar
60g butter
1 egg yolk
1 pinch of salt

Hazelnut cream
40g softened butter
40g sugar
40g hazelnut powder
40g egg

Topping
Apple or quince jelly

The recipe

Pears in syrup
3 large pears
Water
150g caster sugar
Liquid vanilla

Peel the pears, cut them in half and remove the centre with a peeler. Cook the pears in a pan filled with water, caster sugar and liquid vanilla. Drain the pears, leave to cool slightly and then chill until ready to assemble.

Hazelnut pastry
110 g flour
20 g hazelnut powder
40g icing sugar
60g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, form into a ball, wrap in cling film and chill in the fridge for 1 hour.

Roll out the dough thinly between 2 sheets of greaseproof paper. Cut into the shape of your tart circle. Place your tart circle on a baking tray covered with a baking mat. Line the pastry. Place in the freezer for 10 minutes while you preheat your oven.

Hazelnut cream
40g softened butter
40g sugar
40g hazelnut powder
40g egg

Mix all the ingredients together and chill the cream.

Drain the canned pears or pears cooked in syrup. Top the tart with the hazelnut cream. Place the well-drained pears on top (you can cut each pear into strips). Add the chopped hazelnuts. Bake for 45 minutes at 150°C.

You can use a brush to cover the pears with a glaze for extra shine. You can use apple or quince jelly that has been warmed up in a small saucepan.

Apple tartelette tatin

– a sweet pastry,
– apple slices,
– homemade caramel.

Material used

– 8-cavity Silikomart dome mould

– Mandolin

Ingredients

For the caramel
140g sugar
50g water
80g butter, cut into pieces

+ Golden apples

Sweet dough
100g flour
30g caster sugar
42g butter
one egg yolk
1 pinch salt

Cooking time

160°C
40 + 40 minutes

The recipe

For 6-8 tarts

For the caramel
140g sugar
50g water
80g butter, cut into pieces

Make the caramel in a saucepan with the water and sugar. Once the caramel has reached a nice color, turn down the heat and add the chopped butter in batches. Stir, then pour a little caramel into each cavity of the silikomart dome mold.

Cut out large apples (I used goldens, which hold up well to baking) using a large mandolin, then a cookie cutter the diameter of your mold. I used different sizes of cookie cutter. Place the apple slices on the caramel. Bake for 40 minutes at 160°C. Pack the apples when removed from the oven.

Sweet dough
100g flour
30g caster sugar
42g butter
one egg yolk
1 pinch salt

Mix all the ingredients, wrap and chill in the fridge. Roll out the dough, but not too thinly, and cut out using the same cookie cutter you used to cut the larger apple slices. Place in the freezer for a few minutes.

Remove the silikomart dome mold from the oven. Place a circle of sweet dough at the top of each cavity and bake again for 40 minutes. Leave to cool slightly and unmould.

Leave your tartlets to cool. I decorated them with a chocolate tail and a small mint leaf.

Serve with a scoop of vanilla ice cream or a little whipped cream.

Chocolate peanut entremet

Chocolate peanut entremet composed of

– a peanut biscuit,
– a peanut praline,
– a milk chocolate mousse,
– brown velvet spray.

Materials used

– Silikomart cylinder mould x8

– Ancel 210 Bloom gelatine (gold quality)

– Brown velvet spray

Ingredients

Peanut biscuit
✔30g peanut powder
✔25g egg
✔1 egg white
✔30 g sugar
✔10 g melted butter
✔8 g flour

Peanut praline
✔100g peanuts
✔50g caster sugar

+ brown velvet spray

+ a few chopped unsalted peanuts

Chocolate mousse
✔65g milk chocolate
✔65g milk
✔10g sugar
✔1 egg (yellow and white)
✔65g whipping cream
✔2g gelatine

The recipe

For 5 entremets

Peanut biscuit
✔30g peanut powder
✔25g egg
✔1 egg white
✔30 g sugar
✔10 g melted butter
✔8 g flour

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the sugar. Add the peanut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer.

Gently fold the egg whites into the mixture: Start by removing some of the egg whites and mixing into the mixture to loosen it, then add the remaining egg whites and gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Place the biscuit in the oven at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out using the cutter supplied with the Silikomart mould.

Peanut praline
✔100g unsalted peanuts
✔50g caster sugar

Pour the unsalted peanuts onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper or silicone mat and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a praline.

Using a piping bag, pipe the praline onto each biscuit. I used around 45g of praline. You will have some peanut praline left over for another recipe. Add a few chopped peanuts. Place in the freezer until ready to assemble.

Chocolate mousse
✔65g milk chocolate
✔65g milk
✔10g sugar
✔1 egg (yellow and white)
✔65g whipping cream
✔2g gelatine

Place the gelatine (2g) in a large bowl of cold water. In a bowl, mix the egg yolk with the 10g caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring constantly. Return the mixture to the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and stir in the gelatine.

Pour the hot custard over the milk chocolate, stirring with a whisk until melted. Set aside.

Whip the cold cream with a mixer and add to the custard (when it has cooled slightly to T <35°C), mixing gently with a spatula. Whisk the egg white until stiff and fold into the mixture.

Assembly

Pour the chocolate mousse halfway into the silikomart cylinder mould. Add the peanut biscuit with the praline side facing inwards. Place in the freezer overnight or for at least 6 hours.

Le lendemain, démoulez les entremets congelés et appliquez aussitôt le spray velours brun. J’ai décoré avec une plaque de chocolat réalisée avec une feuille de transfert spécial chocolat.

Pear and chocolate eclair

Pear and chocolate eclair

– choux pastry,
– pears in syrup,
– and chocolate ganache.

Materials used

– Micro-perforated baking mat

– Ancel 210 bloom gelatine

– Fluted piping tip

– Pastry bag

Ingredients

Chocolate ganache
✔60g single cream
✔60g milk chocolate
✔120g single cream
✔2g gelatine

Pears in syrup

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)

The recipe

For 5 to 6 éclairs

Pears in syrup
✔2 – 3 pears
✔Powdered sugar
✔Liquid vanilla

Peel the pears and remove the centre with a vegetable peeler. Cook the pears in a pan filled with water, caster sugar and liquid vanilla. Drain the pears, leave to cool slightly then chill until ready to assemble.

Chocolate ganache
✔60g single cream
✔60g milk chocolate
✔120g single cream
✔2g gelatine

Heat 60g of liquid cream in a saucepan. Remove from the heat and pour over the chocolate, melted in the microwave, and the gelatine, softened in a bowl of cold water, in three batches. Then pour over the remaining cold cream. Mix, cover with cling film and chill for at least 4 hours.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
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Heat the water, milk, butter, salt and sugar in a saucepan.
Add the flour all at once and stir well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the éclairs on a baking tray covered with a micro-perforated baking mat and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Place a tea towel over the oven door to allow the steam to escape. Leave to cool on a wire rack.

Assembly

Cut the top off the éclairs. Fill with diced pears in syrup, drained well on kitchen paper to avoid softening the éclairs. Close the éclairs.

Remove the ganache from the fridge and whip it with an electric mixer. Fill a piping bag with the ganache and poach it on top of the éclairs. Decorate with pieces of pear.

Pear and hazelnut flower entremet

Pear and hazelnut flower entremet

– pear mousse,
– hazelnut mousse,
– praline crunch,
– chocolate petals,
– sweet cocoa paste,
– brown velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Silikomart half sphere mould

– Baking thermometer

– Baking paper

– Rolling pin

Ingredients

Pear mousse
✔40g pears in syrup
✔40g cream
✔1g gelatin

Hazelnut mousse
✔40g liquid cream
✔40g praline
✔80g cold liquid cream
✔1.5g gelatin

Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles

Brown velvet spray

White chocolate petals

Sweet cocoa paste
✔35g flour
✔30g butter
✔15g brown sugar
✔4g cocoa powder
✔1/2 egg yolk

The recipe

For 4 entremets

Pear mousse
✔40g pears in syrup
✔40g cream
✔1g gelatin

Soften the gelatine in a bowl of cold water. Heat the pear purée (mixed ripe pears or mixed pears in syrup) in a saucepan. Remove from heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the powdered sugar. Add the cooled pear purée. Fill the cavities of the silikomart half-sphere mould and place in the freezer for at least 4 hours.

Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles

Mix praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter with a diameter slightly smaller than the silikomart Essenzial mold . Set aside in the freezer until ready to assemble.

Hazelnut mousse
✔40g liquid cream
✔40g praline
✔80g cold liquid cream
✔1.5g gelatin

Hydrate the gelatine in very cold water. In a saucepan, heat the 40g liquid cream with 80g hazelnut praline to around 60/65°C. Remove from the heat, add the gelatine, stir and set aside.

Whip the 80g of cold cream with a mixer and add to the previous mixture, warmed to below 35°C.

Fill the Silikomart Essenziale 80 mould 3/4 full. Add praline crumble on top. Place in freezer for at least 4 hours.

Sweet cocoa paste
✔35g flour
✔30g butter
✔15g brown sugar
✔4g cocoa powder
✔1/2 egg yolk

Mix all ingredients and crumble onto a baking tray lined with baking paper. Bake at 180°C, stirring occasionally. Leave to cool.

Temper white chocolate. Add yellow coloring. Mix well. Pour onto guitar paper. Allow chocolate to crystallize, then cut out petals using a cookie cutter.

Unmold the pear and hazelnut mousses and immediately apply the brown velvet spray.

Assembly

Place the hazelnut mousse at the bottom of your plate. Carefully place the chocolate petals on top, then finish with a half sphere of pear mousse. I added pieces of cocoa paste.

Yellow peach and strawberry cake

Yellow peach and strawberry cake

– an almond cookie,
– a yellow peach mousse,
– strawberry mousse,
– strawberry jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie
✔65g almond powder
✔65g powdered sugar
✔14g flour
✔20g melted butter
✔1 egg
✔100g egg whites

Strawberry jelly
✔60g mixed strawberries
✔10g powdered sugar
✔15g water
✔2g gelatin

Peach mousse
✔80g liquid cream
✔90g yellow peaches
✔2g gelatin
✔15g powdered sugar
✔2 egg yolks

Strawberry mousse
✔90g mixed strawberries
✔20g powdered sugar
✔80g liquid cream
✔2g gelatin

The recipe

Almond cookie
✔65g almond powder
✔65g powdered sugar
✔14g flour
✔20g melted butter
✔1 egg
✔100g egg whites

Place the sugar, almond powder and flour in a bowl. Mix well. Add egg and melted butter. Beat the egg whites with an electric mixer. Incorporate ⅓ of the whites into the batter and mix to soften. Add the rest and mix gently. Pour onto a baking sheet, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 12×12 cm square to fit your pastry frame.

Peach mousse
✔80g liquid cream
✔90g yellow peaches
✔2g gelatin
✔15g powdered sugar
✔2 egg yolks

Pour the 2 egg yolks and 25g caster sugar into a bowl. Mix well.

Pour the 2 egg yolks and 15g caster sugar into a bowl. Mix well.

In a small saucepan, heat the 90g peeled and mixed yellow peaches.

Pour over the previous mixture and stir.

Return the mixture to the saucepan and, while stirring, continue cooking like a custard, without exceeding 82-83°C. Remove from heat and add the gelatine, wrung out and softened. Stir and set aside.

In a separate bowl, whip the 80g of cold cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.

Pour 85g of peach mousse onto the almond cookie and place in the freezer for at least 8-10 minutes. Set the remaining peach mousse aside at room temperature.

Strawberry mousse
✔90g mixed strawberries
✔20g powdered sugar
✔80g liquid cream
✔2g gelatin

Soften the gelatine leaves in a bowl of cold water.

Blend the 90g strawberries. Heat the blended strawberries with the caster sugar in a saucepan. If the strawberries are ripe and fragrant, you can dispense with the sugar. Remove from the heat as soon as it begins to boil and add the gelatine, wrung out and softened, stirring well. Set aside.

Pour the 80g of chilled cream into a bowl and whip with an electric mixer. Add the warmed strawberry coulis (temperature around 30°C).

Mix gently with a spatula, then pour over the peach mousse (approx. 85g).

Return to freezer for at least 8-10 minutes. Set the remaining strawberry mousse aside at room temperature.

Proceed quickly with the rest of the assembly, otherwise the mousse will start to set, by interspersing successive layers of mousse.

Pour 85g of peach mousse over the strawberry mousse. Freeze for 8-10 minutes.

Finally pour 85g strawberry mousse. Freeze overnight or for at least 6 hours.

Strawberry jelly
✔60g mixed strawberries
✔10g powdered sugar
✔15g water
✔2g gelatin

Soften the gelatine leaves in a large bowl of cold water.

In a saucepan, pour in the water and the strawberries, blended with a blender and strained through a sieve. Add powdered sugar if required (more or less depending on your strawberries), then heat without boiling.

Remove from the heat and add the well-spun gelatine. Mix well.

Allow to cool slightly, then pour over the frozen cake.

If your strawberry mousse has already reached the very top of the frame, rub the 4 edges of your frame and slide it up 2 to 3 mm, then cover the surface of your cake with your jelly. Tilt the frame so that the jelly spreads evenly.

Refrigerate until jelly sets. Carefully remove the frame.

Leave cake whole or cut into individual slices. Chill while defrosting.