English - Les délices 31

Tiramisu Eclair

Tiramisu eclair made with

– choux pastry,
– coffee-soaked sponge cake,
– mascarpone cream
– white pastry fondant,
– cocoa powder.

Material used

– micro-perforated baking mat

– fluted tip

– piping bag

– lightning bolt

Ingredients

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

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
+icing sugar

+expresso

Mascarpone cream
✔125g mascarpone
✔2 egg yolks
✔2 egg whites
✔50g caster sugar

Icing
✔115g White fondant
✔30g glucose

+Cocoa powder

The recipe

For approx. 6 éclairs

Icing
✔115g White fondant
✔30g glucose

Pour all the ingredients into the pan. Heat the white fondant to 60°C in a bain marie. Mix well. Pour onto the silicone chablon placed on a baking tray and place in the freezer for a few hours.

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

+sucre glace et beurre de cacao
‌‌‌ ‌

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). Place a tea towel astride the door of your oven so that the steam can escape. Leave to cool on a wire rack.

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
+icing sugar

+expresso

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Poach the long spoon biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.

Mascarpone cream
✔125g mascarpone
✔2 egg yolks
✔2 egg whites
✔50g caster sugar

Separate the egg whites from the yolks in two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar (25g). Mix and set aside.

In the second bowl, beat the egg whites with an electric mixer, gradually incorporating the remaining 25g sugar. Gently fold the egg whites into the mascarpone cream.

Assembly

Cut the top off your éclairs. Top with mascarpone cream.

Add the sponge cake, which has been soaked in coffee. Top with a little mascarpone cream.

Close the éclair. Place the white fondant on each lightning bolt.

I cut baking paper into the shape of my éclair to protect it and sprinkled cocoa powder over half of the fondant.

Strawberry Peach Entremet

Strawberry peach entremet made with

– an almond biscuit,
– a strawberry compote insert,
– a peach mousse,
– yellow and orange velvet sprays,
– and an edible flower.

Material used

– X6 mini Dot silikomart mould

– X15 silikomart petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Yellow and orange velvet sprays

– Micro perforated baking mat

Ingredients

Strawberry compote insert
✔15g sugar
✔2g NH pectin
✔120g diced strawberries +30g diced strawberries

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Peach mousse
✔130g peach
✔3g gelatine
✔25g caster sugar
✔100g liquid cream 30% fat

Assembly
✔Yellow velvet spray
✔Orange velvet spray

The recipe

For 4 entremets

IStrawberry compote insert
✔15g sugar
✔2g NH pectin
✔120g diced strawberries +30g diced strawberries

Mix the sugar and pectin in a small bowl. Pour the 120g of diced strawberries into a saucepan. Heat over a low/medium heat for 3 to 4 minutes, stirring a little. Increase the heat and, as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly. Turn off the heat and add the 30g of diced strawberries. Mix well. Fill 4 cavities of the silikomart small oven insert mould, leave to cool slightly then place in the freezer for at least 3 hours.

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

In a bowl, add the almond powder, icing sugar, flour and melted butter. Mix well. Add the egg and mix again.

In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the mixture, then gently fold in the rest using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper, smoothing with an angled spatula. Do not spread the dough out too much, so that it is at least 5 to 8 mm thick.

Bake the biscuit for around ten minutes at 180°C. The time may vary depending on the oven. The biscuit should come out golden brown. Take the biscuit out of the oven and leave it to cool before cutting it out with a circular cookie cutter to the diameter of the opening in your silikomart mould.

Peach mousse
✔130g peach
✔3g gelatine
✔25g caster sugar
✔100g liquid cream 30% fat

Place the gelatine in a large bowl of cold water.
Pour the 130g of blended peaches into a saucepan. Heat until just beginning to boil. Remove from the heat and add the wrung-out gelatine. Set aside. In a salad bowl, whip the very cold liquid cream and gently fold in the cooled mixture using a pastry blender.

Assembly
Fill the silikomart mini dot X6 mould with peach mousse, add the frozen insert, adding a little more mousse if necessary, then finish with the almond biscuit, which you can brush with a syrup flavoured with a little alcohol. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds. Immediately apply the velvet sprays. I used one yellow and one orange.

I garnished with a brunoise of yellow peach and decorated with an edible flower.

Crookies – english

Crookie composed of

– croissant dough,
– cookie dough.

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

– Entremet ring

Ingredients

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 butter PDO Poitou Charentes

+
125 g Lescure or PDO tourage butter

Cocoa distemper
90 g pre-made dough
7.5 g unsweetened cocoa powder
9 g mineral water

Syrup
30g water
30g sugar

Cookie dough
✔50g softened butter
✔50g brown sugar
✔30g caster sugar
✔1 small egg
✔1 pinch of salt
✔Liquid vanilla
✔1 teaspoon yeast
✔110g flour
✔some chocolate chips

The recipe

For 6 crookies

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the cocoa tempera..

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Cocoa distemper
90 g pre-made dough
7.5 g unsweetened cocoa powder
9 g mineral water

Mix, in the bowl of a food processor, the cocoa powder with the water to obtain a paste. Add the 90g of dough previously removed. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Roll out the dough into a long rectangle, rotate by 90°C and turn twice. Fold the left side 1/3 towards the center and then the right side 2/3 without overlapping. Then fold in half. Cut on both sides. Place in a cool, film-covered place.

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

Make a second simple turn and place in a cool place, filmed, for at least 30 minutes.

Make a second single turn and place in a cool place, filmed, for at least 30 minutes.

Cookie dough
✔50g softened butter
✔50g brown sugar
✔30g caster sugar
✔1 small egg
✔1 pinch of salt
✔Liquid vanilla
✔1 teaspoon yeast
✔110g flour
✔some chocolate chips

Pour the caster sugar, brown sugar, vanilla, salt and softened butter into a large mixing bowl. Work the dough and then add the egg. Mix well.

Then add the flour. Knead by hand. Make 6 balls weighing around 45-50g. Place in a cool place until the crookies are shaped.

Shaping the crookies

The next day, roll out the black pastry to the same size as the white pastry. Brush the white pastry with water and place the black pastry on top. Cover with plastic wrap and chill again for at least 45 minutes.

Roll out the pastry into a rectangle. Cut the rectangle into thirds and then cut out two circles per rectangle using a pastry cutter. Using the scraps, cut small circles to fit under the crookie. Place a toothpick in the middle of each large circle of pastry then cut out using a cutter without going all the way to the spike.

Turn the dough over and place a cookie ball in the middle, then cover it with the dough.

Finish by placing the small circle of crescent pastry, which has been moistened with a little water to make it easier to stick.

Turn over and place on a baking tray lined with baking paper.

Leave to rise for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Bring the sugar and water to the boil in a saucepan. Apply hot to the crookies as soon as they come out of the oven using a brush.

Individual strawberry cake

Individual strawberry cake made with

– sponge cake soaked in syrup,
– mousseline cream.
– fresh strawberries,
– almond paste.

Materials used

– Entremet circles

– Tefal baking tray

– Baking paper

– Rolling pin

– Angled spatula

– 4.5cm high rhodoïd film

Ingredients

The sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour

The mousseline cream
240 g milk
40 g sugar
2 egg yolks
10 g flour
80 g butter
10 g cornflour
liquid vanilla or vanilla pod
80 g butter

Assembly and decoration

Strawberries
Almond paste
Syrup (20g water, 20g sugar, 1 cap alcohol)

The recipe

For 6 small individual strawberries

The sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour

In a bowl, whisk together the eggs and sugar. Place the bowl in a bain-marie and whisk until it reaches 55°C.

Beat with an electric mixer until completely cool, doubling the volume of the mixture.

Sift in the flour and cornflour and stir gently. Bake in a preheated oven at 210°C, then immediately lower the temperature to 180°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet used during cooking. Using a pastry cutter, cut out circles of sponge cake, 2 per individual strawberry mould (12).

The mousseline cream
240 g milk
40 g sugar
2 egg yolks
10 g flour
80 g butter
10 g cornflour
liquid vanilla or vanilla pod
80 g butter

Heat the milk and vanilla. In a bowl, combine the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Blend until the cream thickens. Remove from the heat, add 120g of diced butter and blend. Strain on contact and leave the cream to cool completely. In the bowl of a food processor, whip the remaining 120g of butter until fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (same temperature as the butter). Be careful to use standard butter, not soft or low-fat, as it will harden in the refrigerator and hold the cream and the strawberry mould together.

Assembly
Place your entremet ring on your plate. Cover with cling film. Arrange the halved strawberries around the edge. Place your first sponge cake in the base. Brush the sponge cake with a syrup of sugar and rum or kirsch. Pour 20g caster sugar and 20g water into a small saucepan and heat until boiling. Remove from the heat and add a small capful of alcohol. Mix well. Poach some crème mousseline, a few strawberries cut into pieces, some cream, the second sponge cake soaked in syrup and then finish with a little cream. Smooth with an angled spatula and set aside in the fridge for at least 4 hours to allow the butter to harden and give your strawberry cake some hold.

Roll out the almond paste with a rolling pin between two sheets of baking paper. Cut out the pastry using a pastry cutter with the same diameter as your pastry ring.

Uncover your strawberries and place the marzipan on top. Decorate with strawberries. Chill until ready to eat. Remove the rhodoïd film at the last minute.

Tropézienne eclair

Tropézienne eclair made with

– brioche pastry,
– a diplomatic cream.

Materials used

– Brush

– Baking tray

– Baking paper

– Pastry bag

– Plain pastry bag

– Rolling pin

– Silikomart rectangular tart ring kit

Ingredients

Brioche pastry
✔300g flour
✔12g fresh baker’s yeast
✔40g milk
✔50g caster sugar
✔120g soft butter
✔3g salt
✔2 eggs
✔15g rum
+
✔1 egg yolk and a little cream for gilding
✔Perles of sugar

Diplomatic vanilla cream
✔400 g milk
✔1 vanilla pod
✔60g caster sugar
✔4 egg yolks
✔30g cornflour
✔2 gelatine leaves
✔30g soft butter
✔150g single cream

Syrup
✔20g sugar
✔20g water
✔1 to 2 capfuls of alcohol

The recipe

Brioche pastry
✔300g flour
✔12g fresh baker’s yeast
✔40g milk
✔50g caster sugar
✔120g soft butter
✔3g salt
✔2 eggs
✔15g rum
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

Pour the yeast, flour, sugar, salt, eggs, milk and rum into the bowl of a food processor. Blend at low speed until smooth.

Increase the speed slightly and blend for 5 minutes.

Then gradually add the butter in small pieces, followed by the vanilla. Blend at low speed for a further 8 minutes.

Leave the dough to rise in the food processor covered with cling film at room temperature for 30 minutes.

Remove the dough from the food processor and chill overnight.

The next day, lightly flour the work surface and roll out the dough in a circular motion to a thickness of about 1 cm.

Using an elongated pastry cutter, cut out the pastry and place it in rectangular tartlet circles on a baking tray lined with baking paper. Leave to rise at room temperature for 2 hours or in the oven if you have the low temperature function (30°C) with a bowl of hot water. I also made a small brioche with the remaining dough.

Brush the top with a mixture of egg and a little cream, then sprinkle generously with granulated sugar.

Bake for 20-25 minutes at 165°C. Uncover and leave to cool.

Diplomatic vanilla cream
✔400 g milk
✔1 vanilla pod
✔60g caster sugar
✔4 egg yolks
✔30g cornflour
✔2 gelatine leaves
✔30g soft butter
✔150g single cream

Pour the milk into a saucepan and place the vanilla pod (or vanilla powder), previously split in half and scraped out with the tip of a knife. Heat until boiling, then strain and leave to infuse for 15 minutes.

Mix the yolks, sugar and cornflour in a bowl.
Pour in the hot milk and stir, then return to the saucepan until thickened.

Remove from the heat and add the gelatine, previously softened in a bowl of cold water. Add the cold butter and chill for at least 1 hour.

Whip the cream and gradually fold it into the previously loosened cream using a spatula. Fill a piping bag fitted with a plain tip with this cream.

Assembly

Take the brioches that have been set aside and cut them lengthways.

Syrup
✔20 g sugar
✔20g water
✔1 to 2 capfuls of alcohol

Soak the lower part of the éclairs with syrup. Bring 20g water, and 20g sugar to the boil in a small saucepan. Turn off the heat and add a little alcohol.

Poach the cream on the lower part of the éclair, then place it on top of the other part of the brioche. Chill until ready to eat.

Melon and mint cake

Melon and mint cake

– an almond cookie,
– a melon mousse,
– mint mousse,
– melon jelly.

Material used

– Square frame 12x12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie
✔35g sugar
✔35g almond powder
✔7g flour
✔50g egg whites

Melon mousse
✔1 egg yolk
✔15g sugar
✔90g melon
✔80g liquid cream
✔2g gelatin

Mint mousse
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring

Melon jelly
✔90g melon
✔10g sugar
✔2 drops mint flavoring
✔2g gelatin

The recipe

Almond cookie
✔35g sugar
✔35g almond powder
✔7g flour
✔50g egg whites

In a bowl, mix the powders together. Whip the egg whites with an electric mixer.
Take a small portion of the whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the batter onto a baking tray lined with baking paper.

Use an angled spatula to smooth and even out the height. Bake at 170°C for around ten minutes.

Leave to cool, then cut out a 12x12cm square. Place in the bottom of your frame.

Mint mousse
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring

In a saucepan, heat the 90g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes.

Meanwhile, make the melon mousse.

Melon mousse
✔1 egg yolk
✔15g sugar
✔90g melon
✔80g liquid cream
✔2g gelatin

In a large bowl of cold water, place the gelatin leaf. In a bowl, mix the egg yolk and powdered sugar. In a saucepan, heat 90g of mixed melon (be careful to choose a ripe, fragrant, sweet melon, otherwise the taste of your cake will be affected). Pour over the yolk/sugar mixture. Mix well and return to the pan. Stirring constantly, heat like a custard to 82-83°C. Remove from heat and add the gelatine, wrung out and softened. Mix well. Set aside.

In a bowl, whip the cold cream with an electric mixer. Add the previous mixture when its temperature falls below 30°C. Mix gently with a spatula.

Pour 90 to 95g of melon mousse onto your almond cookie and place in the freezer for 10 minutes. Store the remaining melon mousse at room temperature.

Proceed quickly to finish your mint mousse.

Mint mousse (continued)
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring

Place the gelatine leaves in a bowl of cold water.

In a bowl, mix the yolk and sugar. Return the cream to the heat, then pour over the yolks (remove the mint leaves beforehand). Stir and pour into the pan. Stirring constantly, heat to 82/83°C. Remove from heat and add the gelatine. Stir and set aside. You may wish to add a few drops of mint flavoring for a stronger minty taste.

Whip the cold cream with an electric mixer and gradually add the powdered sugar. Pour in the previous mixture and stir gently. Pour over the melon mousse (approx. 90-95g) and return to the freezer.

Keep the remaining mint mousse at room temperature.

Add a further 90-95g of melon mousse. Freeze for 8 minutes. Top up with 90-95g melon mousse and freeze overnight.

Melon jelly
✔90g melon
✔10g sugar
✔2 drops mint flavouring
✔2g gelatine

Soften the gelatine sheet in a bowl of cold water. In a saucepan, pour in the water, the melon cut into pieces and blended, and the sugar then heat without boiling. Remove from the heat and add the wrung-out gelatine. You may add a little more water if the mixture is too thick, but do not exceed 110g total weight. Leave to cool slightly, then pour over the frozen cake. Leave in the fridge until the jelly sets. Carefully remove the frame. Cut into individual slices or leave the whole cake to thaw in the fridge.

Peach Soufflé

Peach Soufflé

Equipment used

– soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Soufflés
160g peaches
3 egg yolks
160g egg whites
40g caster sugar
30g alcohol (Armagnac, for example)

+
powdered sugar
Butter

The recipe

For 4 soufflés (depending on the size of your moulds)

Soufflés
160g peaches
3 egg yolks
160g egg whites
40g caster sugar
30g alcohol (Armagnac, for example)

In a bowl, add the egg yolks, mixed peaches (yellow or white) and icing sugar. You can add some alcohol. I used Armagnac. Mix well and chill.

Melt a little butter in a microwave oven. Generously butter the soufflé moulds with a brush from bottom to top, trying to leave a collar of butter at the top to help the soufflé rise. I placed my molds in a cool place and applied a second layer of butter with a brush. Then pour in a little powdered sugar and tilt the mold to distribute it evenly. Place the moulds in a cool place.

Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the powdered sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.

Preheat oven to 200°C.

Pour the mixture into each soufflé mould (preferably one with a straight edge). Tap the mold on the table to expel any air.

Using an angled spatula, smooth the surface, then use your thumb to wipe the edge of the mold clean. Place the ramekins on a baking tray and place in the oven immediately.

Allow around 13 minutes to 14 minutes baking time. Time may vary according to oven and pan size. Be careful not to open the oven during baking.

Sprinkle with powdered sugar and serve immediately!

Vanilla, caramel and chocolate entremet

Vanilla, caramel and chocolate entremet made with

– vanilla mousse,
– caramel
– crunchy beads
– chocolate mirror glaze.

Material used

– Silikomart Essenziale 80 mould

– Baking thermometer

– Baking tray

– Baking paper

– Rolling pin

Ingredients

Shortbread cookie
✔50g soft butter
✔25g powdered sugar
✔vanilla powder
✔65g flour
✔½ egg yolk

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin

Caramel
✔40g powdered sugar
✔50g cream
✔12g butter

+Crispy balls

Chocolate icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g chocolate
✔30 ml liquid cream
✔4g gelatin sheets

The recipe

Caramel
✔40g powdered sugar
✔50g cream
✔12g butter

In a saucepan, melt the sugar. When it has a nice amber color add the previously heated liquid cream off the heat. Mix well and return to the heat to melt all the caramel. Remove from the heat and add the butter. Leave to cool, then fill a piping bag with the mixture.

Shortbread cookie
✔50g soft butter
✔25g powdered sugar
✔Vanilla powder
✔65g flour
✔½ egg yolk

Mix all ingredients. Roll out with a rolling pin between two sheets of baking paper. Cut out dough slightly smaller in diameter than your mold. Place in the freezer for at least 20 minutes. Bake at 160°C for 13 to 14 minutes.

As soon as the pastry comes out of the oven, reapply the cookie cutter, as it spreads a little as it cooks. Set aside.

Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin

Place the gelatin leaf in a bowl of cold water. In a saucepan, heat the 50g liquid cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.

Assembly

Fill the silikomart Essential mold 2/3 full with vanilla mousse. Place in the freezer for a few minutes. Poach the caramel in the middle.

Add crunchy marbles. Top with vanilla mousse and finish with a shortbread cookie. Place in the freezer overnight.

Chocolate icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g chocolate
✔30 ml liquid cream
✔2 x 2g gelatine leaves

Heat the sugar, water and glucose in a saucepan. Remove from heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream. Use an immersion blender to blend the mixture thoroughly.

Unmold the desserts, place on a wire rack and cover with the 35°C glaze.

I decorated them with edible gold powder.

Chocolatine two-tone coffee

Chocolatine two-tone coffee

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingrédients

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 butter PDO Poitou Charentes

+
✔125 g Lescure or PDO tourage butter

✔15 Chocolate sticks

Coffee distemper
✔90 g pre-rolled paste
✔Coffee extract

Syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or two-tone coffee pains au chocolat

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the coffee distemper.

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Coffee distemper
✔90 g pre-rolled paste
✔Coffee extract

Mix, in the bowl of a food processor the 90g of dough taken previously. with coffee extract until the dough is well colored. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g of butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.

Make a second single turn and place in a cool place, filmed, for at least 30 minutes.

Shaping the breads

The next day, roll out the coffee dough to the same size as the white dough. Brush the white dough with water and place the coffee dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a square approximately 30cm by 30cm. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).

Turn the dough over coffee-side down. The dough needs to be cold before you turn it out, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the coffee side using a cutter, leaving a 5 mm margin around the edges. Turn the dough over.

Place 3 chocolate sticks on each rectangle of dough, then roll up the pains au chocolat loaves loosely.

Place on a baking sheet lined with silpain.

Leave to bake for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to pains au chocolat or chocolatines as soon as they come out of the oven using a brush, having first placed them on a wire rack.

Strawberry peach tartlet

Peach and strawberry tartlet

– shortbread cookies,
– strawberry compote,
– peach mousse,
– velvet spray,
– whipped cream quenelle.

Material used

– Silikomart Oval shape mould 9 cavities in silicone

– Silikomart quenelle mold

Ingredients

Peach mousse
✔1 egg yolk
✔15g sugar
✔80g mixed peaches
✔60g liquid cream
✔2g gelatin

Strawberry compote
✔80g strawberry deserts
✔10g sugar
✔1g NH pectin

Cookies
✔70g Breton Sand
✔35g melted butter

Chantilly quenelle
✔50g 30%de MG liquid cream
✔50g mascarpone cheese
✔20g caster sugar

+ velvet spray

The recipe

For 5 tartlets

Chantilly quenelle
✔50g 30%fat single cream
✔50g mascarpone cheese
✔20g caster sugar

Whip the cream and mascarpone with an electric mixer. Gradually add the powdered sugar. Line silikomart silicone quenelle mold and place in freezer.

Peach mousse
✔1 egg yolk
✔15g sugar
✔80g mixed peaches
✔60g liquid cream
✔2g gelatin

In a bowl of cold water, place the gelatin leaf. In a bowl, pour the egg yolk and the 15g caster sugar. Mix well.

In a small saucepan, heat the 80g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without ceasing to stir, 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 60g of chilled cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.

Fill the silikomart tray with peach mousse and place in the freezer for at least 2-3 hours.

Cookies
✔70g Breton Sand
✔35g melted butter

In a salad bowl, crumble the Breton shortbread cookies. Add the melted butter. Mix, then fill the tray mold, packing well at the bottom and edges with the back of a spoon. Place in a cool place to allow the butter to harden.

Strawberry compote
✔80g strawberry deserts
✔10g sugar
✔1g NH pectin

Cut strawberries into very small cubes. In a saucepan, pour and heat the diced strawberries over low heat for a few minutes. In a small bowl, combine the powdered sugar and pectin. Increase the heat and pour this mixture over the strawberries, continuing to cook for 2 minutes, stirring constantly. Fill a piping bag with the compote and set aside.