English - Les délices 31

Peanut choux

Peanut choux composed of

– choux pastry,
– peanut ganache,
– peanut praline,
– cracker,
– and a few chopped peanuts.

Materials used

– Micro-perforated silicone baking mat

– Ancel 240 bloom gelatin

– Pastry bags

– Plain tip

Ingredients

Peanut praline
✔150g peanuts
✔75g caster sugar

For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
A few chopped peanuts

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

Mounted peanut ganache
✔450 g liquid cream (min. 30% fat)
✔90 g white chocolate
✔100 g peanut praline
✔3g gelatin

The recipe

For 4-5 Choux

Peanut praline
✔150g peanuts
✔75g caster sugar

Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.

For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
A few chopped peanuts

Mix all the ingredients together, spread between two sheets, place in the freezer for a few minutes and then detail with a circular cookie cutter to the dimensions of your choux. Sprinkle chopped peanuts on top. Return to the freezer.

For the 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 heat and add 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 puffs on a baking sheet lined with silpain. Top each with a disk of cracker. Bake in a static-heat oven at 170°C for around 45 minutes (time may vary according to oven). Leave to cool.

Mounted peanut ganache
✔450 g liquid cream (min. 30% fat)
✔90 g white chocolate
✔100 g peanut praline
✔3g gelatin

Place the gelatin leaf in a bowl of cold water. Pour 225g liquid cream into a saucepan and heat. When the cream is hot, add the praline, stir and pour over the melted white chocolate. Finally, add the gelatine and make up with the remaining 225g of cold cream. Mix well. Filter on contact and chill for at least 4 hours.

Assembly:
Cut out the choux pastries and pipe a small amount of peanut praline into a piping bag. Using an electric mixer, beat the ganache until stiff. Using a plain tip, pipe some of the ganache up to the edge. Change the tip to finish poaching the ganache. Place the caps on top. Add peanut praline in the middle of the hole and place a few peanuts on top. Keep in a cool place until ready to eat.

Marbled chocolate

Marbled chocolate

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 PDO Poitou Charentes butter

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Cocoa distemper
✔90 g pre-made pastry
✔3.5 g unsweetened cocoa powder
✔4 g mineral water

The syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or marbled pains au chocolat

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. Take 90g to make the cocoa mixture.

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

Cocoa tempera
✔45 g + 45 g of pre-poured paste
✔3.5g unsweetened cocoa powder
✔4 g mineral water

Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add 45g of the dough taken previously. Knead for 4-5 minutes. Shape into a rectangle. Roll the remaining 45g of dough into a ball and place in the middle of the brown rectangle. Close by rolling the brown pastry over the white pastry and place in the fridge to firm up. Cut into sections and lay them flat next to each other. Roll a little so that they stick together. Cover with clingfilm and chill overnight.

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, rotate your pastry by 90°C and make a double turn. Fold the left side 1/3 towards the centre and then the right side 2/3 without overlapping. Then fold the whole in half. Cut both sides with a cutter. Place in a cool, filmed place.

Roll out the pastry again into a long rectangle. Make a single turn and chill, covered with clingfilm, for at least 30 minutes.

Make a second simple turn and chill, covered with clingfilm, for at least 30 minutes.

Shaping the breads

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

Roll out the pastry into a rectangle measuring approximately 20cm by 40cm, then cut into strips measuring approximately 8.5 x 20cm (8.5cm for the length of your chocolate sticks).

Place 2 or 3 chocolate sticks per rectangle of dough, then roll out the pains au chocolat without pressing the dough too tightly.

Place on a baking tray lined with silpatain or baking paper.

Leave to bake for 2 hours at room temperature or in a switched-off oven with a bowl of hot water.

Bake at 170°C for around 25 minutes.

The syrup
✔30g water
✔30g sugar

Heat the sugar and water in a saucepan until boiling. Apply hot to the pains au chocolat or chocolatines as soon as they come out of the oven using a brush. Leave to cool on a wire rack before serving.

Strawberry flower tart

Strawberry flower tart

– shortbread biscuits,
– strawberry compote,
– strawberry mousse,
– pink velvet spray,
– chocolate petals.

Materials used

– Silikomart half sphere silicone mould

– Micro-perforated silicone baking mat

– Micro-perforated strip

– Silikomart tart ring Klassik mould 70mm

– Pink velvet spray

Ingredients

Strawberry mousse
✔120g mixed strawberries
✔20g sugar
✔100g liquid cream
✔2.5g gelatine

Strawberry compote
✔120g diced strawberries
✔15g sugar
✔1g NH pectin

Biscuits
✔100g Breton Sand
✔50g melted butter

+ pink velvet spray
+ white chocolate

The recipe

For 3 tarts

Strawberry mousse
✔120g mixed strawberries
✔20g sugar
✔100g single cream
✔2.5g gelatine

Place the gelatine leaf in a bowl of cold water. In a saucepan, heat the blended strawberries with the caster sugar . Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool. Whip the cold cream with an electric mixer and gently fold into the previous mixture. Fill the silikomart half sphere mould. Place in the freezer for at least 3-4 hours.

Biscuits
✔100g Breton Sand
✔50g melted butter

In a salad bowl, crumble the Breton shortbread biscuits. Add the melted butter. Mix then line the tartlet moulds, 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
✔120g diced strawberries + 30g diced strawberries
✔15g sugar
✔1g NH pectin

Cut 120g of diced strawberries into very small cubes. Pour into a saucepan and heat the diced strawberries over a low heat for a few minutes. Mix the caster sugar and pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Add 30g of diced strawberries. Mix well. Fill the tartlets with the compote and set aside.

Top the tartlets with the strawberry compote.

Assembly

Make tempered white chocolate and colour it with a little food colouring. Make chocolate petals on guitar paper.

Take the strawberry mousse from the freezer. Turn out of the mould and immediately apply the pink velvet spray. Place the white chocolate rose petals on the tartlet and place the strawberry dome on top.

Yellow peach and pistachio cake

Yellow peach and pistachio cake made with
– a pistachio biscuit,
– a yellow peach mousse
– a pistachio mousse
– a peach jelly.

Full english recipe in my shop

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pistachio cake
35g pistachio powder
35g sugar
7g flour
10g melted butter
2 egg whites

Peach jelly

Peach mousse
Liquid cream
Yellow peach
Gelatine
Sugar
Egg yolks

Pistachio mousse
Liquid cream
White chocolate
Vanilla
Pistachio praline
Gelatine

The recipe

Pistachio cake
35g pistachio powder
35g sugar
7g flour
10g melted butter
2 egg whites

Pour the sugar, pistachio powder and flour into a bowl. Mix well. Add the egg and melted butter. Beat the egg whites with an electric mixer. Add ⅓ of the egg whites to the batter and mix to soften. Add the remaining egg whites and mix gently. Pour onto a baking tray, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 20×11 cm rectangle to fit your pastry frame.

Yellow fruit Pavlova cloud

Yellow fruit Pavlova cloud made with

– a meringue
– whipped cream
– and yellow fruit.

Equipment used

– Baking tray

– Baking paper

– Plain pastry bag

– Pastry bag

Ingredients

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

Chantilly cream
150g cold single cream
30g caster sugar

+ Yellow fruit (peaches and apricots)
+ a few mint leaves

The recipe

Serves 5 Pavlova clouds

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 the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking tray lined with baking paper.

Bake at 90°C for 2? hours, then leave in the oven for a further 30 minutes.

Chantilly cream
150g cold single cream (30% fat)
30g caster sugar

Whip the cold cream with an electric mixer. Use single cream with a minimum fat content of 30% (I often use Président Fleurette Extra). Gradually add the caster sugar. Fill a piping bag fitted with a plain tip with this whipped cream.

Assembly

Poach the whipped cream over the meringues.

Top with yellow fruit and mint leaves. Chill until ready to eat. I served these pavlovas with a fresh fruit salad.

Tip : If you don’t want to eat your pavlovas straight away, we recommend applying a little melted white chocolate with a brush before poaching the whipped cream to protect your meringues from humidity.

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.