English - Les délices 31

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.

Lemon meringue pie

For the lemon cream
✔60g lemon juice
✔75g sugar
✔75g egg
✔120g butter
✔1 sheet of gelatine
✔Lemon zest

Heat the eggs, sugar, lemon juice and zest in a saucepan. Cook at 85°C. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix, pour into the @pavonitalia whirlpool mould and place in the freezer for at least 4 hours. Keep the remaining lemon cream.

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. Line the dough with plastic wrap and refrigerate for 30 minutes. Roll out the pastry thinly between two sheets of baking paper. Line the pie dish and prick the pastry with a fork. Bake at 160° for 20 minutes. Leave to cool.

Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water

In a saucepan, heat the water and sugar to 118°C. Start beating the egg white and then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag.

Assembly
Place the remaining cream on the base of the tart, then the frozen lemon swirl in the middle. Poach the meringue all around.

Pistachio macaron

Pistachio macarons

For the shells
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Green colouring

Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C.

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

Whip the remaining 55g of egg whites in 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. Add the brown colouring.

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 pistachio ganache
100g of liquid cream
100g white chocolate
Pistachio praline to be measured out according to the desired intensity

In a saucepan, heat the liquid cream and then pour it over the chopped white chocolate in batches. Mix well, add the praline, mix again, filter and set aside in a cool place for at least 4 hours.

Leave the shells to cool well before removing them from the moulds, then fill them with the ganache that has been whipped up beforehand.

Praline macaron

Praline macarons filled with praline butter cream

For the shells
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Brown colouring

Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C. Mix the almond powder and icing sugar. Add the 55g of egg whites and mix. Start whipping the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C. Pour the 118°C syrup over the egg whites and mix until the egg whites are lukewarm. Add a little brown dye. 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 butter cream
80g sugar
30g water
50g egg whites

Heat the water and sugar in a saucepan to 118°C. Start beating the egg whites until stiff. When the temperature of the syrup is reached, pour over the egg whites and continue beating until the meringue has cooled. Set aside.
+
4 yolks
190g caster sugar
80g water
200g of butter
75g praline
Heat the water and sugar in a saucepan to 118°C. Whisk the egg yolks with a mixer. Pour the syrup over them while whisking. Continue until the mixture turns white. Gradually add the softened butter. Finally add the meringue and then the praline.

Pistachio and puffed rice tartlet

For the pistachio mousse
✔4g gelatine leaves
✔55g white chocolate
✔30g pistachio praline
✔50g of whole cream
✔200g very cold full cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 55g of cream. Remove from the heat and add the softened and wrung-out gelatine. Pour over the melted white chocolate. Mix well. Add the pistachio praline. Mix well. Whip the cold liquid cream with a mixer and delicately incorporate it into the previous mixture. Fill the @silikomart tart ring klassik mould and place in the freezer for at least 4 hours.

For the puffed rice
✔100g white chocolate
✔40g puffed rice

Melt the white chocolate and mix with the puffed rice. Fill pastry circles with this mixture to a height of 1 to 1.5 cm and press down a little. Place in a cool place.

For the glaze
✔25 g water
✔100 g powdered sugar
✔35 g glucose
✔50 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
✔1 teaspoon pistachio paste
✔2 sheets of gelatine

Heat the water, caster sugar and glucose in a saucepan. In a bowl of cold water, soften the gelatine. Remove from the heat, add the gelatine to the pan and stir. Add the unsweetened condensed milk and a drop of green colouring. Strain and set aside in a cool place.

Assembly
Heat the icing to 35°C and pour over the ice cream mousse domes. Place on the puffed rice and decorate with pistachios.

Chocolate and cereal tartlet

– milk chocolate cereal
– chocolate mousse
– chocolate icing
– Edible gold powder

Milk chocolate cereal
✔150g muesli cereal
✔100g milk chocolate.

Melt the milk chocolate and mix in the cereal. Place in the bottom of individual pastry circles, packing them down. Set aside in a cool place.

Milk chocolate mousse
✔30 g liquid cream
✔30 g milk
✔1 egg yolk
✔15 g sugar
✔70 g milk chocolate
✔65g single cream
✔1 sheet of gelatine (2g)

Whisk together the egg yolk and sugar. In a small saucepan, bring the milk and cream (30g) to the boil together and slowly stir into the egg yolk/sugar mixture. Place the mixture in the saucepan 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 65g of liquid cream and add to the previous mixture. Fill the mould @Silikomart kit tarte ring Klassik and put them in the freezer.

Chocolate icing (the day before)
✔50g glucose
✔75g sugar
✔25g water
✔75g dark chocolate
✔30g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
✔2 x 2g gelatine sheets

In a saucepan heat the glucose, water and sugar to 105°C. Place in a measuring cup and pour over the melted chocolate, unsweetened condensed milk and softened gelatine. Mix and set aside in a cool place.

Use the 35°C glaze on the frozen chocolate mousse domes. Place on top of the cereal. Sprinkle with edible gold powder and place a hazelnut on top.

Pear and almond cake

Pear and almond cake

– almond biscuit
– vanilla mousse
– pears in syrup
– caramel glaze
– chocolate and gold leaf decoration

Almond biscuit
125g caster sugar
125g almond powder
35g flour
200g egg whites
50g caster sugar
Mix the powders together in a bowl. Beat the egg whites until stiff with the powdered sugar. Take a small portion of the whites and mix to loosen the mixture. Add the remaining whites, stirring gently with a spatula. Pour the dough onto a baking tray lined with baking paper (rectangle of about 24 cm X 28 cm, twice the size of your pastry frame). Bake at 170°C for 14-15 minutes. Leave to cool and then cut out two 26X11cm rectangles.

Vanilla mousse
200g cold liquid cream
100g of liquid cream
Vanilla pod or vanilla powder
5g gelatine
60g icing sugar
Place the gelatine leaves 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 and add the icing sugar. Pour in the previous mixture and stir gently.

Proceed with the assembly
300g of pears in syrup, cut up + cooking syrup
Place the first almond biscuit in the bottom of your pastry frame (26X11cm). Brush it with the syrup left over from cooking the pears. Place half of the vanilla mousse, the pears cut into pieces and the remaining mousse on top. Finish with the second biscuit and place in the freezer overnight.

Caramel glaze (the day before)
145 g – 20 g sugar – 12 g cornflour
120 g water – 120 g single cream
4 g gelatine

Mix the 20 g sugar and cornflour in a bowl. Heat the water and cream in a saucepan. Make a caramel with the 145 g of sugar in another pan. Remove from the heat and gradually add the water/cream mixture while whisking. Put the mixture back on the heat to obtain a smooth caramel. Then, off the heat, add the sugar/maizena mixture. Put the mixture back on the heat and bring to the boil for 1 minute without stopping stirring. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, and mix, keeping the mixer at the bottom to avoid air bubbles.

If your biscuit is already up to the height of the frame, slide the frame slightly upwards by 3mm. Cover the surface of the cake with the caramel icing which has been cooled to 25°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 out individual slices, decorate with gold leaf and milk chocolate decoration and leave to defrost in the fridge.