English - Les délices 31

Pear and pecan cake

Pecan pear cake with
– a chocolate praline pecan crisp,
– a pecan biscuit,
– a pear mousse,
– a pecan mousse,
– pear jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pecan biscuit
Pecan powder
Icing sugar
Egg
Flour
Melted butter
Egg whites

Chocolate praline crisp
Milk chocolate
Pecan praline
Crêpes dentelles

Pear mousse
Pears
Liquid cream
Gelatine

Praline and pecan mousse
Liquid cream
Liquid cream 30% fat
Gelatine
Pecan praline

Pear jelly
Gelatine
Mixed pears
Water

The recipe

Serves 4

Chocolate praline pecan crisp

Melt the milk chocolate. Add the pecan praline and the crêpes dentelles. Mix gently. Spread between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out a square the size of your 12×12 cm frame. Place in the bottom of your frame and set aside in the fridge.

Pecan biscuit
Mix all the ingredients together. Pour onto a baking tray lined with baking paper. Bake in a 170°C oven. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.

Pear mousse

Make a pear mousse by pouring the blended pears into a saucepan and heating. Add the gelatine and whipping cream, then pour half over the pecan biscuit. Place in the freezer for a few minutes.

Pecan mousse

To make a pecan mousse, pour the liquid cream and pecan praline into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the pear mousse. Place in the freezer for a few minutes.

Add the remaining pear mousse and place in the freezer again for a few minutes, followed by the remaining pecan mousse. Place in the freezer overnight.

Pear jelly
Make a jelly the same day using pears in syrup mixed with the pear cooking water. Add the gelatine and pour over the frozen cake.

Chill while defrosting. Remove the frame. Serve whole or cut into individual portions.

Two-tone croissant

Two-tone croissant

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

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

Cocoa tempera
✔90 g pre-poured pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

The syrup
✔30g water
✔30g sugar

The recipe

For 5 two-tone croissants

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 tempera.

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

Cocoa tempera
✔90 g pre-poured pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add the 90g of dough taken previously. Knead for 4-5 minutes. Shape into a square, wrap 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 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 croissants

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 cling film and chill again for at least 45 minutes.

Roll out the pastry into a rectangle measuring approximately 25 cm by 30 cm. Trim the edges with a cutter to make a nice rectangle. Using the same cutter, cut the rectangle into triangles about 8cm wide. Stretch the pastry triangles slightly and roll them up. Place the shaped croissants on a baking tray lined with baking paper.

Leave at room temperature for 2 hours.

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 pains au chocolat or chocolatines as soon as they come out of the oven using a brush.

Peanut tartlet

Peanut tartlet made with

– sweet peanut pastry,
– peanut praline
– a peanut cream,
– a dome of peanut mousse
– mirror icing.

Materials used

– Micro-perforated silicone baking mat

– Silicone ring tart mould Klassik Silikomart (6 cavities)

– Pavoni Peanut mould

– Micro-perforated strip

– Klassik 70mm tart ring Silikomart mould

Ingredients

Peanut mousse
✔30g liquid cream
✔100g praline peanuts
✔120g single cream 30% fat
✔3g gelatine

Peanut praline
✔200g peanuts
✔100g caster sugar

Sweet peanut pastry
✔110g flour
✔20g peanut powder
✔30g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Peanut cream
✔40g peanut powder
✔40g softened butter
✔40g sugar
✔40g egg

Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔45g white chocolate
✔35g praline peanuts
✔70g liquid cream
✔4g gelatine

The recipe

For 6 tarts

Peanut praline
✔200g peanuts
✔100g caster sugar

Pour the 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 and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a peanut praline.

Peanut mousse
✔30g single cream
✔100g peanut praline
✔120g liquid cream 30% MG
✔3g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 30g of liquid cream. Off the heat, add the wrung-out gelatine and the praline. Mix well and set aside. Whip the 120g of cold cream with an electric mixer. Pour in the previous mixture when its temperature is close to 30°C and stir gently.

Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight or for at least 4 hours.

Sweet peanut pastry
✔110g flour
✔20g peanut powder
✔30g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, film and chill in the fridge for 1 hour. Using a rolling pin, roll out the pastry between two sheets of baking paper, then cut out circles and strips. Line the tartlet moulds (optional, use micro perforated strips inside your tartlet moulds) then place in the freezer for 10 minutes while you preheat your oven to 170°C.

Peanut cream
✔40g peanut powder
✔40g softened butter
✔40g sugar
✔40g egg

Cream the butter with the sugar. Add the peanut powder (mix unsalted peanuts) and the egg. Mix well. Remove from the freezer and fill the tartlets. Add a few whole unsalted peanuts. Bake at 175°C for approximately 20 minutes. Leave to cool completely.

Pour the peanut praline into each tartlet.

Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔45g white chocolate
✔35g praline peanuts
✔70g liquid cream
✔4g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the praline and cream. Use an immersion blender to blend the mixture evenly. When the temperature is close to 35°C, proceed with icing the frozen domes.

Assembly
Remove the peanut mousses from the freezer and pour the mirror icing over them. Place the mousses on the tartlets.

I decorated the tartlets with a chocolate peanut made with the Pavoni peanut mould and a little edible gold leaf.

Raspberry heart card

Raspberry heart card

– raspberry mousse,
– red velvet spray,
– a sweet pastry biscuit,
– and a white chocolate card.

Materials used

– Micro-perforated silicone baking mat X2

– Ring Amore tart 80 x 70 Silikomart

– Red velvet spray

Ingredients

Raspberry mousse
✔80g raspberries
✔15g sugar
✔100g single cream
✔2g gelatine

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk

Chocolate card
✔White Chocolate
✔Red colouring

The recipe

For 7 tarts

Raspberry mousse
✔80g raspberries
✔15g sugar
✔100g single cream
✔2g gelatine

Place the gelatine in cold water until softened. Heat the raspberry purée (blend the raspberries. You may wish to strain to remove the seeds) and the caster sugar until it boils, then remove from the heat and add the wrung-out, softened gelatine. Mix well and set aside.

Pour the cold cream into a bowl and whip with an electric mixer. Whisk the chilled cream into the previous mixture when cool (below 30°C) and pour into the silikomart mould. Place in the freezer for at least 4 hours.

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Form into a ball, spin and chill for at least 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out hearts using a cookie cutter. Place in the freezer for a few minutes and bake until nicely coloured for around ten minutes on a micro-perforated baking mat covered with a second mat. Leave to cool.

Remove the raspberry mousse from the freezer, unmould the hearts and immediately apply the red velvet spray.

To decorate, I made white chocolate cards. I cut a sheet of guitar paper into squares. I tempered some white chocolate then spread it on my guitar paper squares. I let it set. I then tried to draw the ace and the heart in red using a fine brush, by melting a little white chocolate in the microwave and adding red colouring.

I then placed my card on my sweet pastry biscuit and placed my entremet in the centre.

You can serve it with a raspberry salad.

Praline heart entremet

Praline heart entremet

– a praline insert,
– milk chocolate mousse
– a hazelnut biscuit
– a praline crunch,
– brown velvet spray.

Material used

– Silikomart heart mould

– Silikomart petits fours 15 cavities mould

– Ancel 210 Bloom gelatine (gold quality)

– Silikomart key mould

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Praline crisp
✔25g milk chocolate
✔25g praline
✔25g crêpes dentelles

Milk chocolate mousse
✔55g milk
✔35g cream
✔1 egg yolk
✔20g sugar
✔55g milk chocolate
✔3g gelatine
✔90g cold single cream

+ brown velvet spray

The recipe

For 5 entremets

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the oil from the hazelnuts will rise to the surface. Fill the cavities of the silikomart petits fours x15 mould with praline. Place in the freezer for at least 5-6 hours.

Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

In a bowl, mix the whole egg with the sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter.

Praline crisp
✔25g milk chocolate
✔25g praline
✔25g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and use a biscuit cutter to cut out the diameter of your biscuit. Place a crisp on each biscuit and place in the freezer until ready to assemble.

Milk chocolate mousse
✔55g milk
✔35g cream
✔1 egg yolk
✔20g sugar
✔55g milk chocolate
✔3g gelatine
✔90g cold liquid cream

Place the gelatine in a bowl of cold water. Heat the milk and cream in a saucepan. Mix the egg yolk and sugar in a bowl. Pour over the hot milk. Stir and return to the pan. Heat to 83°C, stirring constantly. Remove from the heat, add the gelatine and pour over the melted chocolate. Mix and set aside. Whip the cold cream with a mixer and gently fold into the previous mixture when it reaches around 30°C.

Assembly

Fill the silikomart heart mould halfway with chocolate mousse. Add the frozen hazelnut praline insert. Top with a little mousse, then finish with the biscuit and crisp. Place in the freezer overnight.

The next day, remove the frozen hearts from the moulds and immediately apply the brown velvet spray.

Using the silikomart key mould, I made keys and locks with tempered milk chocolate. I then brushed on some edible gold powder.

Chestnut dome

Chestnut dome made with

– a vanilla biscuit,
– chestnut mousse,
– marrons glacés,
– white velvet spray.

Material used

– Silikomart half sphere mould X6

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Vanilla biscuit
65g flour
65g sugar
1 egg
15g butter
Rum
Liquid vanilla
2 egg whites

+Chestnut glaze

Brown mousse
50g single cream
180g chestnut cream
100g single cream
3.5g gelatine

+ white velvet spray

The recipe

Serves 6

Vanilla biscuit
65g flour
65g sugar
1 egg
15g butter
Rum
Liquid vanilla
2 egg whites

In a bowl, mix the powders together: 65g flour, 65g caster sugar
and a little vanilla powder. Add 1 egg, liquid vanilla and 20g melted butter. Mix well. Beat the two 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 dough onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer. Crumble in pieces of marrons glacés.

Bake in the oven at 170°C for 15-16 minutes.

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

Place the biscuit at the bottom of your frame.

Brown mousse
50g single cream
180g chestnut cream
100g single cream
3.5g gelatine

Add the gelatine leaves to a large bowl of cold water. Heat 50g of single cream in a saucepan. Remove from the heat and add the softened gelatine.

Pour over the chestnut cream. Mix well. Set aside. Whip the remaining 100g of cold single cream with an electric mixer. Gently fold into the previous mixture when the temperature is below 30°C.

Assembly

Pour the brown mousse into the silikomart half sphere mould, leaving a little room for the biscuit. Finish with the biscuit. Place in the freezer overnight or for at least 6 hours.

The next day, unmould the frozen entremets and immediately apply the white velvet spray.

I decorated them by placing a marron glacé on top and a small leaf of edible gold.

Clementine entremet

Clementine Entremet made with

– a clementine biscuit,
– a clementine insert
– a clementine mousse,
– orange velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Silikomart X15 petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Orange velvet spray

Ingredients

Clementine insert
✔260g water
✔150g clementines
✔120g sugar
✔60g orange juice
✔2g gelatine

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt

Clementine mousse
✔3g gelatine
✔240g liquid cream
✔60g ivory chocolate couverture
✔55g clementine juice

Orange velvet spray

The recipe

For 5 entremets

Clementine insert
✔260g water
✔150g clementines
✔120g sugar
✔60g orange juice
✔2g gelatine

Place the clementine quarters in a saucepan with the water and half the caster sugar. Keep the clementine leaves for assembly. Heat gently to 70°C. Add the remaining caster sugar and cook until it reaches 118°C. Turn off the heat and leave to cool.

Place the gelatine in a bowl of cold water. Pour the clementine juice into a small saucepan. Heat through, then remove from the heat and add the gelatine and diced clementines. Mix well. Pour into the Silikomart petits fours X15 insert mould with 3/4 cavities and chill for 1 hour before placing in the freezer for at least 3 hours.

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt

Place the flour, pinch of salt, vanilla and baking powder in a bowl and mix. In another bowl, cream the butter and mix with the caster sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of one pre-washed clementine, followed by the clementine juice. Mix well. Add the rest of the flour mixture. Mix again.

Pour into a tin or onto a sheet of baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out the biscuit using a biscuit cutter.

Clementine mousse
✔3g gelatine
✔240g liquid cream
✔60g ivory chocolate couverture
✔55g clementine juice

Place the leaf gelatine in a bowl of cold water. In a small saucepan, heat the 55 g of clementine juice. Remove from the heat and add the wrung-out gelatine and melted white chocolate. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when the temperature is around 30°C and stir gently.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with the clementine mousse, using a spoon to push up the sides. Place the clementine insert. Add a little more mousse and finish with the clementine biscuit.

The next day, remove the cakes from the moulds and immediately apply the orange velvet spray. Decorate with the clementine leaves. Chill for at least 3 hours.

Speculoos pear buchette

Speculoos pear buchette

– speculoos mousse,
– a pear mousse,
– a speculoos crunch,
– white and brown velvet sprays

Material used

– Silikomart mould cylinder 75 X8

– Silikomart mini buches mould

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

Ingredients

Speculoos mousse
✔30g liquid cream
✔50g speculoos paste
✔2g gelatin
✔80g liquid cream 30% min MG

Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatin

Speculoos crisp
✔30g white chocolate
✔50g speculoos dough
✔30g crêpes dentelles

White and brown velvet sprays

The recipe

For 5 logs

Speculoos mousse
✔30g liquid cream
✔50g speculoos paste
✔2g gelatin
✔80g liquid cream 30% min MG

Place the gelatine leaf in a bowl of cold water. Heat the cream and speculoos paste in a saucepan. Remove from the heat and add the gelatine. Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture (T at around 30°C). Fill the silikomart cylinder mould and place in the freezer for at least 6 hours.

Speculoos crisp
✔30g white chocolate
✔50g Lotus speculoos dough
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using a cookie cutter. Place in the freezer until ready to assemble.

Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatin

Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears with the caster sugar. Off the heat (T around 60°C), add the wrung-out, softened gelatin. Set aside.
Pour the chilled cream into a bowl and whip with an electric mixer. Gently stir in the lukewarm mixture (T around 30°C).

Assembly

Fill the silikomart mini buchette mold with pear mousse, working up the sides. Add the frozen speculoos cream insert, previously cut in half. Add a little mousse and finish with the speculoos crisp. Place in the freezer overnight.

Unmold the frozen entremets and immediately apply the white and brown velvet sprays.

I put a little edible gold leaf on top.

Orange meringue tartlet

Orange meringue tartlet with

– sweet pastry,
– creamy orange filling
– meringue.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Kitchen thermometer

– Kitchen blowtorch

– Sultana tip

Ingredients

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Orange cream
✔60g sugar
✔60g orange juice
✔75g egg
✔120g butter

Meringue
✔60g sugar
✔2.2 cl water
✔1 egg white

The recipe

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together, filter and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro-perforated baking mat at 170°C for around 15 minutes. Leave to cool.

Orange cream
✔60g sugar
✔60g orange juice
✔75g egg
120g butter

Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and chill.

Top the tartlets with the lemon cream.

Meringue
✔60g sugar
✔2.2 cl water
✔1 egg white

Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, beat the egg white until stiff, then pour over the syrup when it has reached the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag with a sultana tip. Poach the meringue onto the tartlet.

Fill the centre with the remaining lemon cream. Use a kitchen blowtorch to brown the meringue. Chill until ready to eat.

Crêpe cake

Crêpe cake made with

– crêpes,
– whipped cream
– milk chocolate ganache.

Equipment used

– Tefal frying pan
– Ladle
– Whisk
– Square pastry frame
– Pastry bag
– Fluted pastry bag

Ingredients

Crêpes
✔300g flour
✔1 pinch of salt✔1 sachet vanilla sugar✔3 eggs
✔25cl water
✔25cl milk
✔1 tablespoon neutral oil
✔1 orange juice
✔the zest of an orange

Flavour (Optional)
✔3 tablespoons orange blossom water
✔3 tablespoons Rum

Chantilly cream
✔250g single cream 30% MG min.
✔30g caster sugar

Chocolate ganache
✔40g single cream
✔40g milk chocolate
✔1g gelatine
✔80g single cream

The recipe

For 4 people

Chocolate ganache
✔40g single cream
✔40g milk chocolate
✔1g gelatine
✔80g single cream

Place the gelatine sheet in a bowl of cold water (at least 10 minutes). Heat the 40g of liquid cream in a saucepan. Remove from the heat and pour over the previously melted milk chocolate in three batches. Add the gelatine, wrung out and softened. Pour in the cold cream. Mix well, filter on contact and chill for at least 4 hours.

Crêpes

Pour the flour, salt and vanilla sugar into a mixing bowl. Make a well and add the eggs one by one, mixing with a whisk.

Gradually add the milk and then the water, stirring constantly.

Wash an orange thoroughly, then remove the zest into a small bowl. Set aside. Squeeze the orange and pour the juice into the mixture.

You may wish to blend the mixture to obtain a smooth consistency. Finally, add the orange zest and the flavourings: rum and orange blossom. Mix the mixture well.

Cook the crêpes:

Heat a non-stick frying pan and lightly oil it with kitchen paper. Pour in a small ladleful of batter, tilting the pan to distribute the batter evenly. Wait until one side is cooked before turning over. Cook all the crêpes in this way.

Cut the crêpes to the size of your pastry frame, using this as a guide.

Chantilly cream
✔250g single cream 30% MG min.
✔30g caster sugar

Pour the very cold liquid cream into a bowl and whip it with an electric mixer, gradually incorporating the caster sugar.

Assembly

Place your frame on a plate. Place your first pancake at the bottom of the frame. Spread a little whipped cream evenly. Place a crêpe on top, followed by more whipped cream. Repeat until you reach the top of the frame. Place in the freezer overnight. I put it in the freezer to make it easier to cut once frozen, but you can also put it in the fridge.

Chill the chocolate ganache and whip it with an electric mixer. Fill a piping bag fitted with a fluted tip and poach the chocolate ganache on top.

I decorated with a little edible gold leaf.