English - Les délices 31

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.

Praline and chocolate cake

Praline and chocolate cake composed of

– a hazelnut biscuit,
– a chocolate and praline crisp,
– a praline mousse,
– a milk chocolate ganache
– a caramel mirror glaze

Hazelnut biscuit
65 g nut powder from nutandme_en
1 egg
2 egg whites
65 g icing sugar
19 g butter
15 g flour
15 g caster sugar
Melt the butter. Mix the whole egg with the icing sugar in a bowl. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into three equal rectangles 20X10cm.

Chocolate and praline crisp
80g praline
25g milk chocolate
10g butter
25g of crêpes dentelles
Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread on the first hazelnut biscuit and put in the freezer.

Praline mousse
120g praline
70g of liquid cream
2 sheets of gelatine
100g of cold liquid cream
Heat the 70g of cream. Add the gelatine off the heat. Pour over the praline. Mix well. Add the 100g of cold cream previously whipped with an electric mixer in 2 or 3 times. Pour the mousse over the crisp and place the second hazelnut biscuit on top.

Milk chocolate ganache
160g milk chocolate
135g cream

Heat the cream in a saucepan and gradually pour over the milk chocolate while stirring. Pour half of this ganache over the second hazelnut biscuit. Cover with the 3rd biscuit and finish with the remaining ganache. Place in the freezer overnight.

Caramel glaze (the day before)
145 g + 20 g sugar
12 g cornflour
120 g water
120 g liquid cream
6 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 to stir. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, and blend, keeping the blender at the bottom to avoid air bubbles.

If your cake 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 a gold leaf and a hazelnut and leave to defrost in the fridge.

Praline cake

Praline cake composed of

– chocolate praline cake
– milk chocolate and chopped almonds icing
– praline butter cream
– milk chocolate disc
– caramelised hazelnut

Material used

Silikomart half-sphere mould X6
Silikomart swirl mould X6

For the buttercream (the day before)
Start by making an Italian meringue.
45g sugar
15g water
25g 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.

For the buttercream (continued)
2 egg yolks
95g caster sugar
40g water
100g of butter
40g 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. Fill the silikomart mini whirlpool mould with cream and place in the freezer overnight. You will have some buttercream left over to use in another dessert.

For the praline cake
180g flour
150g sugar
3 eggs
1 plain yoghurt
1 sachet of yeast
1 bar of praline chocolate (185g)
20g neutral oil
1 pinch of salt

Place the flour, sugar, baking powder and salt in a bowl. Add the yoghurt and mix. Add the eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. Add the melted chocolate to the previous mixture. Fill the silikomart into a silicone half-sphere mould (X6) and bake at 180°C for 20 to 25 minutes. Keep an eye on the baking process. As soon as the tip of the knife comes out dry, remove your mould. Leave to cool before removing from the mould.

For the glaze
200g milk chocolate
a little neutral oil
50g chopped almonds

Melt the milk chocolate with the oil. Add the chopped almonds. Pour over the cooled cakes.

Chocolate discs
Make milk chocolate discs of the same diameter as your cakes by tempering milk chocolate (heat in a bain-marie to 45°C, then cool to 26°C and finally warm to 29°C). Pour the chocolate between two sheets of guitar paper, spread it out and smooth it with an angled spatula. As soon as the chocolate starts to crystallise, cut out discs with a cookie cutter.

Assembly
Place a disc of milk chocolate on each biscuit. Place the frozen buttercream swirl on top. Decorate with a caramelised hazelnut. (Using a wooden skewer, dip a hazelnut in hot caramel and leave to cool with the skewer facing up so that the caramel forms a thread as it cools). Set aside in a cool place.

Chocolate puff pastry brioche

The recipe

Ingredients

✔250g flour
✔90g milk
✔11g fresh baker’s yeast
✔5g salt
✔25g sugar
✔45g eggs
✔15g butter
✔140g kneading butter
✔chocolate sticks

Put the yeast in the bottom of the bowl of your food processor and add all the other ingredients: flour, milk, salt, sugar, eggs and the 15 g of butter. Knead for 4 minutes on speed 1 and 15 minutes on speed 2 until the dough comes away from the sides. Place the dough in a cool place, covered with film, overnight. Place the kneading butter in a piece of greaseproof paper and make a rectangle of 15cm*20cm. Put the butter in the fridge.

The next day, roll out the brioche dough so that it is twice as long as the butter. Close the dough over the butter and make 2 simple turns, turning the dough a quarter turn between each turn. Put a knife on each side. Place the pastry in the fridge for at least 30 minutes. Roll out the dough to 3mm and cut out strips. Fold the dough into an accordion shape, putting chocolate sticks in each fold. Leave to rise for 2 and a half hours, then bake for 35 minutes at 155°C.

Prepare a syrup, pour 40 g of sugar and 40 g of water into a saucepan. Bring to the boil.
Remove the brioche from the oven and brush it with the syrup.

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.