English - Les délices 31

Strawberry pistachio cube

Strawberry pistachio cube

– a pistachio crisp,
– a strawberry mousse,
– pistachio praline,
– pink, fuchsia and white velvet sprays.

Material used

– Silikomart Cubes X15 mould

– Ancel 210 bloom gelatine

– Baking thermometer

– Tefal baking tray

– Velvet sprays in pink, fuchsia and white

Ingredients

Pistachio praline
150g pistachios
75g caster sugar

Pistachio crisp
40g white chocolate
50g pistachio praline
30g Crêpes dentelles

Strawberry mousse
190g strawberries
20g sugar
150g liquid cream
3g gelatin

+ Velvet sprays

The recipe

For a dozen cubes

Pistachio praline
150g pistachios
75g caster sugar

Place the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained.

Pistachio crisp
40g white chocolate
50g pistachio praline
30g Crêpes dentelles

Melt the white chocolate in the microwave, add the pistachio praline and crumbled crêpes dentelles. Mix and spread between two sheets of baking paper. Place in the freezer for a few minutes to harden, then cut into small squares. Return to the freezer until ready to assemble.

Strawberry mousse
190g strawberries
20g powdered sugar
150g liquid cream
3g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée (filtered to remove seeds) and powdered sugar, then remove from the heat and add the wrung-out gelatine. Leave to cool to below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the silikomart cube mould with strawberry mousse to halfway up the sides. Using a piping bag filled with a little pistachio praline, poach it in the middle of the strawberry mousse. Top with strawberry mousse and finish with the pistachio crunch. Place in the freezer overnight or for at least 6 hours.

The next day, unmold the frozen entremets and immediately apply the white, pink and fuchsia velvet sprays.

Cruffins

Cruffins composed of

– croissant dough
– spreadable dough

Equipment used

– Tefal baking tray

– Cutter

– Aluminium trays

Ingredients

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

+
✔125 g Lescure or PDO tourage butter

Spreading paste

The cruffin, a pastry born in the United States, is a hybrid of a croissant and a muffin. The cruffin dough is baked in a muffin tin, which is then filled with a spread.

The recipe

Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand.

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

After 45 minutes, degas the dough and flatten it 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 pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.

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

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

Shaping the cruffins

The next day, roll out the pastry into a large rectangle, cover with clingfilm and chill again for at least 45 minutes. Then cut into strips measuring 15 cm by 3 cm. 2 strips are needed for each cruffin.

Overlap the two strips, staggering them by about 1 cm. Press a little to weld the end, then roll up about 3/4 of the way. Rotate by 90°C and apply the two remaining ends to the top.

Turn over and place in a buttered tray or muffin tin.

Leave to rise for 2 hours at room temperature. Press your thumb into the centre to create a small hole.

Bake at 170°C for 15 to 20 minutes.

Unmould and roll each cruffin in caster sugar. Using a piping bag, top with the spread.

Strawberry shortbread tartlet

Strawberry shortbread tartlet with

– Breton shortbread
– mascarpone whipped cream
– strawberries

Equipment used

– Tefal baking tray

– Tartelette ring

– Rolling pin

– Pastry bag

– Plain pastry bag

Ingredients

Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt

Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar

Strawberries and mint leaves

The recipe

For 3 tarts

Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, make a ball then roll out with a rolling pin between two sheets of baking paper to a thickness of around 0.5 to 0.8cm. Cut out the pastry using your tart circle.

Place your circles on a baking tray covered with a sheet of baking paper. I placed a micro perforated strip on the inside for a nicer finish.

Place your shortbread pastry.

Bake at 160°C for 25 minutes. Remove from the oven and leave to cool to harden.

Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar

Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Line a piping bag fitted with a plain tip and poach onto the tarts.

Top with halved fresh strawberries and garnish with mint leaves.

Pear tartlet

Pear tartlet made with

– sweet pastry,
– pear mousse
– white chocolate ganache,
– pear in syrup,
– neutral glaze.

Equipment used

– Tefal hob

– Micro-perforated baking mat X2

– 9-cavity oval silikomart mould

– Rolling pin

– Drop cutter

– Pastry bag

Ingredients

Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine

White chocolate ganache
✔30g white chocolate
✔60g 30% minimum fat liquid cream

Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk

Assembly
✔pears in syrup

Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose

The recipe

For 6 small tarts

Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine

Soften the gelatine sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée. Fill 6 cavities in the oval silikomart mould and place in the freezer for at least 4 hours. Cut out the pear mousses using the drop cutter. Keep in the freezer until ready to assemble.

White chocolate ganache
✔30g white chocolate
✔60g liquid cream 30% fat min.

Heat 30g of liquid cream in a saucepan. Pour off the heat, in three batches, over the previously melted white chocolate. Then pour in the remaining cold cream. Stir, filter and chill for at least 4 hours.

Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk

Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, cut out using the drop cutter, place on a baking tray covered with a micro-perforated baking mat then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake between 2 baking mats. Leave to cool and set aside for assembly.

Assembly
✔pears in syrup

Using the drop cutter, the same one used to cut the pear mousse, cut out pears in syrup. I cut and preserved my pears in the syrup juice the day before and used the remaining pear to make my pear mousse.

Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose
✔liquid vanilla

Place the gelatine leaves in a large bowl of cold water. In a saucepan, bring the water, sugar, vanilla and glucose to the boil. Remove from the heat and add the drained gelatine. Mix well. Leave to cool slightly before pouring over your pears in syrup.

Assembly

Place a pear mousse on each biscuit.

Take the white chocolate ganache and use an electric mixer to whip it up. Line a piping bag fitted with a small plain tip. Poach the ganache over the pear mousse. Place the syrup-covered pear on top.

I decorated them with a little edible gold leaf. Chill for 2 hours before serving.

Strawberry vanilla entremet

Strawberry vanilla entremet

– a strawberry mousse,
– a sponge cake,
– a strawberry compote,
– a strawberry mousse,
– a white velvet spray,
– strawberries.

Matériel utilisé

– Moule Pavoni Nuage
– Plaque de cuisson

– Papier cuisson

– Spray velours blanc

Ingredients

Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine

Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

Strawberry compote
✔255g strawberry hearts
✔50g sugar
✔4g pectin nh

Strawberry mousse
✔200g strawberries
✔4g gelatine
✔160g single cream

Assembly

✔White velvet spray
✔Strawberries

The recipe

Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out, for 30 minutes, covered. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Remember to remove the vanilla pod. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.

Poach the vanilla mousse all around, filling all the cavities. Add a little vanilla mousse to the bottom of the mould. Place in the freezer.

Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour

In a bowl, whisk together the eggs and sugar, place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Bake in an oven preheated to 210°C, then immediately lower the temperature to 100°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet that was used during baking.

Cut out two circles smaller than the size of your tin and set aside for assembly.

Brush the two sponge biscuits with the syrup. Pour 30g water and 30g caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a little alcohol.

Strawberry compote
✔255g strawberry halves
✔50g sugar
✔4g pectin nh

Heat the diced strawberries in a saucepan for a few minutes. Then add the mixture of caster sugar and NH pectin. Cook for 2 minutes. Leave to cool slightly before covering the 2 sponge cake biscuits with the compote. Place in the freezer.

Strawberry mousse
✔200g strawberries
✔25g caster sugar
✔4g gelatine
✔160g single cream

Place the gelatine leaves in a bowl of cold water for at least 10 minutes. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster sugar for around 5 minutes. Remove from the heat and add the drained gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.

Assembly

Pour over half the strawberry mousse. Add the first sponge cake, compote side down. Pour over the remaining strawberry mousse and finish with the second sponge cake, compote side down. Place in the freezer overnight.

The next day, remove the cake from the mould and immediately apply the white velvet spray.

Garnish the top with strawberries. Place in the fridge for at least 6 to 8 hours to defrost.

Raspberry Pistachio Entremet

Raspberry Pistachio Entremet

– a raspberry mousse,
– a pistachio biscuit
– a raspberry compote,
– a pistachio crunch,
– a pink velvet spray.

Material used

– Silikomart Truffles eclairs mould

– Micro-perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

– Bamix mixer

Ingredients

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔20g crêpes dentelles

Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin

Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine

+Pink velvet spray

The recipe

For 3 desserts

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the sugar. Add the pistachio powder (I mixed 35g of unsalted pistachios), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 10 to 12 minutes at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out the biscuit using the cookie cutter supplied with the silikomart mould.

Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin

Place the raspberries in a saucepan and heat over a 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. Cover the pistachio biscuits with the compote and place in the freezer until ready to assemble.

Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔20g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper and freeze for a few minutes. Cut out rectangles to fit your mould. Place in the freezer.

Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine

Place the gelatine in cold water until softened. Heat the raspberry puree (blend raspberries and strain to remove seeds), caster sugar until boiling and add the wrung out and softened gelatine off the heat. Mix well and set aside.

Pour the cold cream into a bowl and whip with an electric mixer. Incorporate the cold whipping cream into the previous mixture when it has cooled (below 30°C).

Assembly

Pour the raspberry mousse halfway up the sides of the silikomart mould. Place the pistachio biscuit with the compote facing inwards. Finish with the pistachio crisp. Place in the freezer overnight.

Remove the desserts from the freezer, unmould them and immediately apply the pink velvet spray.

Pecan popcorn entremet

Pecan popcorn entremet made with

– a vanilla and popcorn biscuit,
– caramel
– chopped pecans,
– popcorn mousse,
– white velvet spray.

Materials used

– Silikomart Bollicine mould
– Micro-perforated silicone baking mat
– White velvet spray

Ingredients

Vanilla biscuit and popcorn
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g single cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g mixed popcorn

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream

Popcorn mousse
✔150g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3.5g gelatine
✔100g full cream 30% fat min.

Mounting

White velvet spray
Caramelised popcorn
Caramelised pecans

The recipe

For 5 desserts

Vanilla biscuit and popcorn
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g mixed popcorn

In a bowl mix the powders together: flour, caster sugar, popcorn powder (mix popcorn finely), a little vanilla powder.

Add 1 egg, the cream and the melted butter. Mix well. Beat 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 mixture onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.

Bake in a 170°C oven for approximately 12 to 15 minutes.

Leave to cool, then cut out your biscuit using a circular biscuit cutter slightly smaller in diameter than your tin.

Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream

Heat the sugar in a saucepan. When it turns golden, gradually add the butter. Mix well. Finally add the hot cream. Cook over a low heat for around 6 minutes for the caramel to thicken. Strain and chill. Fill a piping bag with the caramel.

Popcorn mousse
✔150g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3.5g gelatine
✔100g full cream 30% fat min.

Infuse popcorns (about 20g) in previously heated liquid cream.

Place the gelatine leaves in a bowl of cold water. In a bowl, add two egg yolks with the caster sugar and mix. Return the filtered, infused cream to the heat (squeeze out as much cream as possible from the popcorns) and pour gradually into the bowl. Stir and return everything to the pan. Cook, stirring constantly, but do not exceed 82-83°C. Remove the gelatine from the heat, stir and set aside to cool slightly. Meanwhile, using an electric mixer, whip the 100g of very cold liquid cream. Incorporate the previous mixture (when the temperature is below 35°C) and stir gently with a spatula.

Assembly

Fill the silikomart mould halfway with popcorn mousse. Add caramel and chopped pecans. Top with popcorn mousse and finish with the biscuit. Place in the freezer overnight.

The next day, unmould the desserts and immediately apply the white velvet spray. Poach a little caramel and decorate with caramelised popcorn and a pecan.

Wisteria eclair

Wisteria eclair made with

– choux pastry,
– glycine pastry cream,
– white fondant,
– wisteria flowers.

Material used

– micro-perforated baking mat

– fluted tip

– piping bag

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 cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
✔1 bunch of wisteria

Assembly
✔ White pastry fondant
✔Fresh wisteria flowers

The recipe

For about 6 éclairs

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35g butter
✔Vanilla, liquid or powdered
✔1 capful rum
✔1 bunch of wisteria

Heat the milk, turn off the heat, add the wisteria flowers and leave to infuse, covered, for around 20 to 30 minutes. Strain the milk, pressing the flowers well.

Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Optional: add a small capful of rum. Set aside in a bowl, strain and chill.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon 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 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 icing sugar. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool on a wire rack.

Assembly

Remove the pastry cream from the fridge. Loosen it a little with a spatula, then use a piping bag fitted with a piping tip to pipe two small holes under each éclair and top with the cream. Heat the white fondant (35°C) in a bain marie and drizzle over the éclairs, immediately placing the flowers on top before the fondant sets. Set aside in a cool place.

Red fruit pavlova

Red fruit pavlova with

– a meringue
– mascarpone whipped cream,
– and red fruits.

Equipment used

– Baking tray

– Baking paper

– Plain pastry bag

– Pastry bag

Ingredients

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Mascarpone whipped cream
200g cold single cream
100g mascarpone
30g caster sugar

+ Red fruit

The recipe

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Place the egg whites, caster sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until you have a firm, smooth meringue. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking tray lined with baking paper.

Cuire la meringue dans un four préchauffé à 95°C, pendant 2 heures environ. Eteindre le four et laisser la meringue encore 30 minutes dans le four éteint.

Mascarpone whipped cream
200g cold single cream
100g mascarpone
30g caster sugar

Whip the cold cream with the mascarpone using an electric mixer. Gradually add the caster sugar. Fill a piping bag fitted with a plain tip with this whipped cream.

Assembly

Turn over the cold meringue. Poach the whipped cream.

Top with red fruit and chill until ready to eat.

Vanilla and chocolate cake

Vanilla and chocolate cake with

– a praline crisp,
– a hazelnut biscuit
– a dark chocolate mousse
– a vanilla mousse
– and a chocolate mirror icing.

Materials used

– 16cm pastry frame

– Ancel 210 bloom gelatine

– Baking tray

– Baking paper

– Hand blender without bell

Ingredients

Praline crisp
✔80g praline
✔60g milk chocolate
✔60g crêpes dentelles

Hazelnut biscuit
✔65g hazelnut powder
✔65g caster sugar
✔20g butter
✔14g flour
✔1 egg
✔100g egg whites

Dark Chocolate Mousse
✔4g gelatine
✔2 egg yolks
✔30 g caster sugar
✔120 ml milk
✔140 g dark chocolate
✔240 g cream

Vanilla mousse
✔140g liquid cream
✔140g white chocolate
✔240g liquid cream
✔Vanilla powder or vanilla pod
✔4g gelatine

Mirror glaze
✔60g liquid cream
✔90g milk chocolate
✔90g caster sugar
✔90g glucose
✔50g water
✔8g gelatine

The recipe

Praline crisp
✔80g praline
✔60g milk chocolate
✔60g crêpes dentelles

Melt 60g of the milk chocolate in the microwave. Add the hazelnut praline and crumbled crêpes dentelles. Mix well. Roll out between two sheets of baking paper. Place in the freezer

minutes in the freezer, then cut out using a pastry cutter. Place the crisp at the bottom of the frame.

Hazelnut biscuit
✔65g hazelnut powder
✔65g caster sugar
✔20g butter
✔14g flour
✔1 egg
✔100g egg whites

Make a hazelnut butter. In a pan, melt the butter until it takes on a nice

a nice colour and a nutty smell. of hazelnuts. Set aside. In a bowl, mix the powders together: 55g hazelnut powder, 65g caster sugar and 14g flour. Add the egg and melted butter and mix well.

Beat the egg whites with an electric mixer. Take a small portion of the egg whites and mix with the powders to loosen the mixture.

Add the remaining egg whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Smooth with an angled spatula to ensure an even layer. Bake in a 170°C oven for 14-15 minutes. The time may vary depending on the oven. The biscuit should be a lovely golden colour. Leave to cool, then cut out using a pastry cutter.

Place the hazelnut biscuit in your frame on top of the praline crisp.

Dark Chocolate Mousse
✔4g gelatine
✔2 egg yolks
✔30 g caster sugar
✔120 ml milk
✔140 g dark chocolate
✔240 g cream

Place the 2 gelatine leaves (4g) in a large bowl of cold water. In a bowl, mix the egg yolks with the 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 heat in 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 chocolate, stirring with a whisk until melted. Set aside.

Whip the cold cream in a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. each time. Pour over the hazelnut biscuit and place in the freezer.

Vanilla mousse
✔140g liquid cream
✔140g white chocolate
✔240g liquid cream
✔Vanilla powder or vanilla pod
✔4g gelatine

Place the 2 sheets of gelatine (4g) in a bowl of cold water. In a small saucepan, heat the 140g of liquid cream with the vanilla pod, previously split in half and scraped out with the tip of a knife. Turn off the heat, cover the pan and leave the vanilla to infuse for at least 15 minutes.

Pour the 140g of white chocolate into a bowl and heat in the microwave. Return the previous mixture to the heat and, off the heat, add the gelatine (having first removed the vanilla pod). removed the vanilla pod). Pour over the melted white chocolate. Mix well and set aside.

In another bowl, whip the 240g of cold cream with an electric mixer. Pour over the previous mixture (when the temperature is below 35°C) and stir gently with a spatula. Pour the vanilla mousse over the chocolate mousse, leaving 3-4 mm for the mirror icing, then place in the freezer overnight or for at least 6 hours.

Mirror glaze
✔60g liquid cream
✔90g milk chocolate
✔90g caster sugar
✔90g glucose
✔50g water
✔8g gelatine

Place the gelatine leaves in a large bowl of cold water. In a fairly tall container, add 90g milk chocolate and melt in the microwave.

In a saucepan, heat 90g caster sugar, 50g water and 90g glucose to a rolling boil. Remove from the heat and add the gelatine, wrung out and softened. Finally, add the 60g of liquid cream (30% fat). Use a hand blender without a bell jar to blend the mixture thoroughly. Make sure you tilt the bowl when you put the mixer in to incorporate as little air as possible. Also run your mixer at low speed to limit the formation of bubbles.
Remove the cake from the freezer. Immediately cover the surface with the icing cooled to 34/35°C.

Carefully remove the frame and leave in the fridge until completely defrosted. I decorated the bows with white and milk chocolate.