English - Les délices 31

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.

White chocolate blueberry bread

White chocolate blueberry bread

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

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

White Chocolate sticks

Violet tempera
✔90 g paste removed
✔Violet coloring

Blueberry compote
✔200g fresh or frozen blueberries
✔30g caster sugar
✔2g NH pectin

Syrup
✔30g water
✔30g sugar

The recipe

For 5-6 white chocolate blueberry breads

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

Combine the flour, salt, sugar, yeast, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the violet tempera.

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

Violet tempera
✔90 g of paste removed
✔violet colorant

Mix, in the bowl of a food processor, the 90g of previously removed dough and the violet colorant. Knead for 4-5 minutes to thoroughly incorporate the dye. Shape into a square, film 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.

Blueberry compote
✔200g fresh or frozen blueberries
✔30g caster sugar
✔2g NH pectin

Place the blueberries in a saucepan and heat over low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature. You can also blend the compote.

Shaping the breads

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

Roll out the dough into a 30cm x 30cm square. 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 on the green side. The dough needs to be cold before cutting, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the green side using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.

Spread blueberry compote evenly, leaving 1 cm all around, 2 white chocolate sticks per pastry rectangle, then roll out loaves loosely.

Place on a baking sheet lined with silpain or baking paper.

Let stand for 2 hours at room temperature.

Bake at 175°C for about 30 minutes. Remove to a wire rack immediately after baking.

The syrup
✔30g water
✔30g sugar

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

Apple quince, vanilla and hazelnut cake

Quince, vanilla and hazelnut apple cake with

– a hazelnut cookie,
– a praline crunch,
– a quince-apple mousse,
– vanilla mousse,
– quince jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

Ingredients

Preparing the quince
1 quince

Hazelnut cookie
35g hazelnut powder
25g egg
1 egg white
35 g powdered sugar
10 g butter
7 g flour

Praline crisp
50g hazelnut praline
35g Milk chocolate
30g Crêpes dentelles

Apple and quince mousse
50g apple compote (cooked mixed apples)
50g quince compote (quince previously cooked and blended)
20g sugar
60g cream
2g gelatin

Vanilla mousse
✔60g full-fat liquid cream
✔60g white chocolate
✔1.5g gelatin
✔60g whipping cream
✔1 vanilla pod

Quince jelly
✔85g quince cooking juice
✔10g caster sugar
✔2g gelatin

The recipe

Preparing quince
✔1 quince

Cut your quince into pieces, keeping the seeds and skin. Pour into a saucepan and cover with water. Cook for 1h30 to 2h00 over low/medium heat. Once cooked, strain the juice and keep it to make your own jelly. Keep the quince pieces for the quince compote. I put them through a manual purée press to remove seeds and skins.

Hazelnut cookie
✔35g hazelnut powder
✔25g egg
✔1 egg white
✔35 g powdered sugar
✔10 g butter
✔7 g flour

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty color and a hazelnut fragrance. Set aside. Mix the egg and powdered sugar in a bowl. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat egg whites with a mixer. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the remaining whites into the mixture using a pastry blender. Pour the cookie dough onto a baking sheet lined with baking paper. Bake for 8-10 min at 180°C. Remove from the oven and leave to cool before peeling off the paper and cutting out a 12x12cm square.

Praline crisp
✔50g hazelnut praline
✔35g Milk chocolate
✔30g Crêpes dentelles

Mix praline, melted milk chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes. Cut out the crêpes dentelles with your frame. Place it at the bottom of your frame on a plate. Place the cookie on top of the croustillant.

Apple and quince mousse
✔50g applesauce (mixed cooked apples)
✔50g quince compote (quince previously cooked and blended)
✔20g sugar
✔60g cream
✔2g gelatin

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the two compotes with the caster sugar. Remove from heat and add the gelatine. Set aside.

Whip the cold cream with an electric mixer. Pour over the previous mixture, when its temperature is around 30°C, and stir gently.

Pour half of the mousse (80g) inside the frame onto the cookie and place in the freezer for a few minutes. Set the remaining mousse aside at room temperature.

Vanilla mousse
✔60g full-fat liquid cream
✔60g white chocolate
✔1.5g gelatin
✔60g whipping cream
✔1 vanilla pod

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 60g of liquid cream with the vanilla pod, previously split in half and scraped. Turn off the heat, cover and leave to infuse for at least 20 minutes. Reheat the cream a little, then remove from the heat and add the drained gelatine. Pour over the melted white chocolate. Mix and set aside.

Whip the cold cream with an electric mixer. Pour over the previous mixture, when its temperature is around 30°C, and stir gently.

Pour half of the mousse (80g) inside the frame over the apple-quince mousse, and place in the freezer for a few minutes. Reserve the remaining vanilla mousse at room temperature.

Finish by pouring in the remaining apple-quince mousse. Place in the freezer for a few minutes. Pour in remaining vanilla mousse. Freeze overnight.

Quince jelly
✔85g quince cooking juice
✔10g caster sugar
✔2g gelatin

Soften the gelatine leaves in a bowl of cold water. Pour the quince cooking juice and powdered sugar into a saucepan, then bring to the boil. Remove from heat and add the gelatine. Leave to cool (< 40°C), then pour over the frozen cake. (If the vanilla mousse has already reached the height of the frame, warm the 4 sides of the frame slightly with your hands and raise it by 2 to 3 millimeters).

Leave in the fridge until the jelly sets. Carefully remove the frame. Cut into individual slices and defrost in the fridge.

I decorated with quince paste cubes.

Strawberry vanilla tartlet

Strawberry and vanilla tartlet

– sweet pastry,
– almond cream,
– strawberry pieces,
– a vanilla dome,
– red velvet spray,
– fresh strawberries and mint leaves.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik 70mm mould

– Silikomart mould 15 mini truffles

– Red velvet spray

Ingredients

Sweet dough
70 g soft butter
130 g flour
45 g powdered sugar
15 g almond powder
1 pinch salt
1 egg yolk

Creamy almonds
30g egg
30g almond powder
30g powdered sugar
30g of butter

Vanilla dome
40g white chocolate
40g liquid cream
2g gelatine
80g liquid cream 30% MG

Mounting

Red velvet spray
Strawberries and mint leaves

The recipe

For 5 tartels

Vanilla dome
40g white chocolate
40g liquid cream
2g gelatine
80g liquid cream 30% MG
Vanilla bean or vanilla powder

In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 40g of liquid cream with the scraped and split Black Bourbon vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Fill the silikomart mould with 15 mini trufles and place in the freezer for at least 4 hours.

Sweet dough
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. Roll out the dough thinly between 2 sheets of baking paper and place in the fridge for 30 minutes. Line the circles with the dough. Place in the freezer for 10 minutes while you preheat your oven. Place in the oven at 170°C and bake for 10 minutes.

Creamy almonds
30g egg
30g almond powder
30g powdered sugar
30g softened butter

Cream butter with powdered sugar. Add almond powder and egg. Mix and spread over the tart shells. Add strawberry pieces. Bake tarts at 170° for approx. 15-20 minutes. Leave to cool.

Remove the vanilla domes from the freezer and immediately apply the red velvet spray. Place the dome on the tartlet. Arrange fresh strawberries all around.

Decorate with fresh mint leaves.

I placed sesame seeds and a strawberry stem on the dome.

Speculoos eclair

Speculoos eclair made with

– choux pastry,
– speculoos pastry cream,
– colored white fondant.

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

– Chablon

Ingredients

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 cornstarch
✔35 g butter
✔80g speculoos dough

Icing
✔115g white fondant
✔30g glucose
✔Coffee extract

The recipe

For approx. 6 éclairs

Icing
✔115g white fondant
✔30g glucose
✔Coffee extract

Pour all ingredients into the saucepan. Heat the white fondant in a bain-marie to 60°C. Colour with coffee extract. Mix well. Pour onto a silicone tray and place in the freezer for a few hours.

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔80g to 100g speculoos dough

Heat milk.

Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour hot milk over sugar/yolk mixture. Stir. Pour back into saucepan. Stir until thickened. Add speculoos paste. 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)

+powdered 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.

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

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip. Sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.

Assembly

Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream. Place the fondant on each éclair. Set aside in a cool place and decorate with a little edible gold leaf.

Very Parfait blueberries

Very Parfait blueberries with

– ice cream,
– whipped cream,
– blueberry compote,
– chopped unsalted peanuts.

Materials used

– Pastry bag

– Fluted socket

Ingredients

For the blueberry compote
✔ 180g blueberries
✔ 30g sugar powder
✔ 1g NH pectin

For the ice cream
✔ 180g single cream
✔ 60g sweetened condensed milk

For the chantilly
✔ 100g single cream
✔ 50g mascarpone cheese
✔ 25g powdered sugar

✔ Unsalted peanuts

The recipe

Serves 3

For the blueberry compote
✔ 180g blueberries
✔ 30g sugar powder
✔ 1g NH pectin

Place the bilberries in a saucepan and heat over low heat, stirring regularly, for a few minutes or so. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and allow to cool to room temperature. Pour a little compote into the bottom of each glass.

For the ice cream
✔ 180g liquid cream, 30% MG
✔ 60g sweetened condensed milk

Whip the chilled liquid cream with the sweetened condensed milk and liquid vanilla. Fill a piping bag with an 8-tooth tip.

Intersperse layers of compote and whipped cream. Freeze for at least 3 hours.

For the chantilly
✔ 100g single cream
✔ 50g mascarpone cheese
✔ 25g powdered sugar

Pour the 30% minimum fat liquid cream with the mascarpone into a bowl. Beat with an electric mixer. Gradually add the powdered sugar. Place the whipped cream in a piping bag fitted with a fluted tip.
Remove the verrines from the freezer and poach the whipped cream on top.

Sprinkle with chopped unsalted peanuts. Place in the freezer until ready to eat.

Remember to take them out at least 15 minutes before eating.