English - Les délices 31

Pomponette

Pomponette

A fluffy, individual brioche galette with a lovely orange blossom flavour.

Equipment used

– Baking tray

– Baking paper

– 1 brush

Ingredients

✔280 grams flour
✔12 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔25g rum
✔25g orange blossom
✔Orange and lemon rind
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

The recipe

For 9 or 10 pomponettes

Warm the milk and stir in the crumbled fresh yeast. Cut the butter into pieces in a small bowl and leave to soften at room temperature.

Add all the ingredients to the bowl of the food processor: the milk with the yeast, flour, sugar, salt, orange blossom, zest of one orange and one lemon and the rum. Blend until all the ingredients are well incorporated (at least 8 minutes).

Then gradually add the soft butter, cut into pieces beforehand.

Continue kneading slowly for 15 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 1 hour.

On a lightly floured work surface, pour the dough and form a ball, then wrap and chill overnight. The dough may still be sticky but it will firm up in the fridge with the butter, so don’t add too much flour.

The next day, degas the dough and shape into small balls weighing around 65g each. Place on a baking tray lined with baking paper. Leave the dough to rise either in the oven with a large bowl of hot water turned off, or near a heat source for at least 2 to 3 hours.

Gently brush the pastry with a mixture of egg yolk and a little liquid cream.

Sprinkle with sugar pearls. Bake at 160°C for 15 minutes, placing the brioche in a cold, unheated oven (so that it continues to rise and is thus softer and more airy), then turn the oven off for around 10 minutes.

Two-tone chocolatine

Two-tone chocolatine

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 butter PDO Poitou Charentes

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

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

Syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or two-tone pains au chocolat

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

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

Cocoa tempera
✔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.

Then fold into a wallet. Cover with film and chill for at least 30 minutes.

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

Shaping the chocolatines

The next day, roll out the black dough to the same size as the white. Brush the white dough with water and place the black 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.

Turn the dough over on the cocoa side. The dough must be thoroughly chilled before cutting, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the black part using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.

Place 2 or 3 chocolate sticks on each rectangle of dough, then roll out the pains au chocolat without over-tightening the dough.

Place on a baking sheet lined with silpain.

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 sugar and water to the boil in a saucepan. Apply hot to pains au chocolat or chocolatines as soon as they come out of the oven, using a brush.

Vanilla and speculoos entremet

Speculoos vanilla entremet

– a speculoos crisp,
– a speculoos insert,
– a vanilla mousse,
– white velvet spray,
– a decorative snowflake tuile.

Material used

– Silikomart truffle X15 mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatin (gold quality)

– Snowflake silicone mold

Ingredients

Speculoos cream
✔60 g full-fat liquid cream
✔60 g milk
✔1 yolk
✔15 g sugar
✔1 gelatin leaf
✔50 g speculoos paste

Speculoos crisp
✔20g white chocolate
✔40g speculoos dough
✔20g crêpes dentelles

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

Vanilla mousse
✔120g cream
✔1 vanilla pod
✔120g white chocolate
✔180g cold liquid cream
✔3.5g gelatine

The recipe

For 6 desserts

Speculoos cream
✔60 g full-fat liquid cream
✔60 g milk
✔1 yolk
✔15 g sugar
✔1 gelatin leaf
✔50 g speculoos paste

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the milk and cream. In a bowl, mix the yolk, sugar and speculoos paste. Pour over the hot milk/cream mixture, then return to the saucepan. Cook like a custard, stirring constantly. Remove from heat and add the gelatine. Fill the 15-cavity silikomart truffle mould to 3/4 and place in the freezer.

Speculoos crisp
✔20g white chocolate
✔40g speculoos dough
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste Mix gently. Spread between two sheets of baking paper; place in the freezer and cut out using a cookie cutter. Return to freezer.

Vanilla mousse
✔120g cream
✔1 vanilla pod
✔120g white chocolate
✔180g cold liquid cream
✔3.5g gelatine

Place the gelatine leaves in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, which has been cut in half and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. 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.

Assembly
Turn out the speculoos spheres.

Pour vanilla mousse into the Silikomart Dolce Tartufo mold. Add the speculoos insert and finish with the speculoos crunch. Place in the freezer overnight.

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

I decorated it with a tuile.

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

Mix all ingredients. Line silicone mold. I used the Snowflake silicone mold found on amazon. Bake at 170°C. Keep an eye on the baking time, as it takes only 6 to 8 minutes. Unmould as soon as removed from the oven. Be careful, they harden very quickly.

Place the tuile on the sphere just before serving.

Chestnut cake

Chestnut cake made with

– a vanilla biscuit,
– brown mousses,
– mirror icing,
– marrons glacés.

Material used

– Square frame 12X12x4.5 cm

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

+Chestnut glaze

Mirror glaze
33g white chocolate
33g sugar
33g glucose
18g water
3g gelatine
22g liquid cream
22g chestnut cream

The recipe

Serves 4

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 mixture 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 a 12x12cm square to fit your pastry frame.

Place the biscuit at the bottom of the frame.

Chestnut 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 it is below 30°C.

Pour into the pastry frame over the biscuit, leaving 2 to 3 mm for the icing. Place in the freezer overnight.

Mirror glaze
33g white chocolate
33g sugar
33g glucose
18g water
3g gelatine
22g liquid cream
22g chestnut cream

In a tall container, add 33g of white chocolate and melt in the microwave.

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat 33g caster sugar, 18g water and 33g glucose to a rolling boil.

Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Finally add the 30% fat liquid cream and the chestnut cream.
chestnut cream. Use an immersion blender to blend the mixture thoroughly.

Be sure to 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
to 34/35°C.

Place in a cool place until the glaze sets. Carefully remove the frame.

I decorated with marrons glacés.

Orange and hazelnut tartlet

Hazelnut orange tartlet made with

– hazelnut pastry,
– hazelnut praline,
– hazelnut cream,
– a dome of orange mousse
– an orange jelly,
– a chocolate decoration.

Materials used

– Micro-perforated silicone baking mat

– Silicone ring tart mould Klassik Silikomart (6 cavities)

– Pavoni Mandarin mould

– Micro-perforated strip

– Klassik 70mm tart ring Silikomart mould

Ingredients

Orange mousse
✔180g orange juice
✔orange zest
✔30g sugar
✔7g cornflour
✔2 egg yolks
✔4g gelatine
✔125g single cream

Hazelnut sweet pastry
✔80g flour
✔50g hazelnut powder
✔45g caster sugar
✔1 egg yolk
✔70g butter
✔1 pinch of salt

+Hazelnut praline

Hazelnut cream
✔60g hazelnut powder
✔60g sugar
✔1 egg
✔60g softened butter

Orange jelly
✔130g orange juice
✔3g gelatine
✔15g sugar

La recette

For 6 tartlets

Orange mousse
✔180g orange juice
✔orange zest
✔30g sugar
✔7g cornflour
✔2 egg yolks
✔4g gelatine
✔125g single cream

Make an orange cream with the orange juice, orange zest, sugar and egg yolks. Soften the gelatine in cold water. Mix the sugar and egg yolks.

Bring the orange juice to the boil in a small saucepan and slowly stir into the egg yolk mixture. Place the saucepan over a low heat, stirring constantly, and heat to 82°C. Remove the pan from the heat and stir in the gelatine until melted. Set aside.

Whip the cold cream with a mixer and fold it gently into the previous mixture when it has cooled slightly.

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

Hazelnut sweet pastry
✔80g flour
✔50g hazelnut powder
✔45g caster sugar
✔1 egg yolk
✔70g butter
✔1 pinch of salt

Mix all the ingredients, wrap and chill in the fridge for 1 hour. Roll out the pastry between two sheets of baking paper and cut into 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.

Hazelnut cream
✔60g hazelnut powder
✔60g sugar
✔1 egg
✔60g softened butter

Cream the butter with the sugar. Add the hazelnut powder and egg. Mix well. Remove from the freezer and fill the tartlets. Bake at 175°C for 20 minutes. Leave to cool completely.

Pour a little hazelnut praline into each tartlet.

Orange jelly
✔130g orange juice
✔3g gelatine
✔15g sugar

Heat the orange juice in a saucepan, adding the sugar (15g) if necessary. Remove from the heat and add the gelatine. Leave to cool slightly.

Assembly
Remove the orange mousses from the freezer and pour the orange juice over them to give them a shiny finish. Place the mousses on the tartlets.

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

Chocolate bar galette

Chocolate bar galette made with

– homemade puff pastry,
– and chocolate frangipane cream.

Equipment used

– Baking tray

– Greaseproof paper

– 1 cutter

– 1 rectangular pastry frame

– 1 bean

– Rolling pin

– 1 pastry brush

– Silikomart Chocolate Bar Log Decorating Mat

Ingredients

Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage butter

Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder or liquid
✔3 capfuls rum

Almond cream (the day before)
✔100g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔60g melted milk chocolate
✔3 capfuls of rum

Frangipane cream
✔almond cream
✔120g custard cream

The recipe

Serves 6

Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage butter

Pour the flour, salt, water and melted butter into the food processor bowl and mix the ingredients. If you don’t have a food processor, you can knead the dough by hand. Shape the dough into a ball and score with a knife in the shape of a cross.

Cover with clingfilm and chill for at least 30 minutes. In the meantime, place your tourage butter (or conventional butter) in greaseproof paper, folding the sheet into a square about 15 to 16 cm square. Flatten with a rolling pin to achieve an even thickness.

Roll out the dough into a cross shape on a floured work surface. Place the butter in the centre.

Fold the 4 sides of the pastry into the centre. Then roll out the pastry lengthways. Trim the ends if necessary to make a nice rectangle.

Rotate the pastry a quarter turn and fold the pastry in three, the right side towards the middle and then the left side. Roll out the pastry lengthways and fold in three again, first the right side and then the left. Two rounds have now been completed. Use a cutter to cut the pastry on both sides at the fold.

Shrink-wrap your pastry and chill for at least 1 hour.

Make 2 more rounds in the same way. Cut the pastry with a cutter. Shrink-wrap the pastry and chill overnight.

Make two more rounds to obtain a thinner puff pastry.

Additional tips:

– Don’t knead your tempera for too long

– Make sure your rectangles are even before folding.

– Remember to line your dough well between each turn to avoid a crust forming.

– To cut your pastry, it must be cold.

– Use a very sharp blade, such as a cutter or scalpel, to cut your pastry, otherwise you risk crushing your puff pastry.

Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder or liquid
✔3 capfuls rum

Heat the milk and vanilla in a saucepan. In a bowl, mix the egg, sugar and cornflour. Pour the hot milk over the mixture and return to the saucepan until thickened. Turn off the heat and add the rum. Pour into a bowl, strain and set aside in a cool place.

Almond cream (the day before)
✔100g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔60g melted milk chocolate
✔3 capfuls of rum

Mix all the ingredients together. For the almond powder, you can use whole blanched almonds that you can blend into a powder, but don’t blend too finely to retain a little crunch.

Frangipane cream
✔almond cream
✔120g pastry cream

Mix the almond cream and the crème pâtissière (about 120g) previously loosened a little with a spatula. Line a rectangle of baking paper with the cream. Place a bean on top and freeze overnight.

The next day, cut your pastry into two equal parts and roll out each part of your puff pastry into a rectangle.

Place your frozen frangipane cream in the middle of one of the rectangles. Brush water all around the frangipane cream. Cover with the second rectangle of puff pastry. Press all around with your thumb to separate the pastry. Using a rectangular pastry frame and a cutter, cut out the pastry (use a cutter or scalpel rather than a knife to cut the pastry and avoid crushing the leaves). Turn the dough out onto a baking tray and place a silikomart mat on top.

Brush egg yolk/cream over the top only (be careful not to apply egg yolk to the edges) then chill for at least 10 minutes to allow the yolk to dry. Brush with egg yolk again and leave to dry.

Prick the pastry around your decoration so that the air escapes during baking.

Bake at 180°C for 20 min then lower the temperature to 165°C for 40 min. I placed 4.5 cm high entremet circles at the 4 ends of my baking tray and placed a wire rack over them.

As soon as you remove the cake from the oven, turn it over. Brush your galette with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine and put it back in the oven for a few minutes.

Pistachio and orange blossom entremet

Pistachio and orange blossom entremet made with

– a pistachio biscuit,
– a pistachio crisp,
– a pistachio praline insert,
– an orange blossom mousse,
– and a green velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Silikomart X15 petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Green velvet spray

Ingredients

Pistachio praline (the day before)
100g unsalted pistachios
50g caster sugar

Pistachio biscuit (the day before)
35 g pistachio powder
1 egg
1 egg white
35 g sugar
10 g butter
7 g flour

Pistachio praline crisp
25g pistachio praline
30g white chocolate
30g crêpes dentelles

Orange blossom mousse
50g liquid cream
50g white chocolate
100g cold liquid cream
16g orange blossom
2g gelatine

The recipe

For 5 desserts

Pistachio praline (the day before)
100g unsalted pistachios
50g caster sugar

Place the pistachios 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 pistachios and chopped caramel in the bowl of a blender and blend until you have a praline.

Pour the praline into the Silikomart petits fours X15 cavities insert mould 3/4 full and place in the freezer.

Pistachio biscuit (the day before)
35 g pistachio powder
1/2 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 nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing 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 a cookie cutter.

Orange blossom mousse
50g liquid cream
50g white chocolate
100g cold liquid cream
16g orange blossom
2g gelatine

Place the sheet of gelatine in a bowl of cold water. In a small saucepan, heat the 50g single cream. Remove from the heat and add the gelatine, melted white chocolate and orange blossom. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with the orange blossom mousse, using a spoon to smooth the edges. Place the pistachio praline insert. Add a little pistachio mousse and finish with the pistachio biscuit.

Pistachio praline crisp
25g pistachio praline
30g white chocolate
30g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper and freeze for a few minutes. Using a cookie cutter, cut out the diameter of your dessert. Place a disc of crumble on each dessert. Set aside. Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the green velvet spray. Chill for at least 3 hours.

I decorated with pieces of white chocolate and chopped pistachios. Temper some white chocolate, spread it out on a sheet of guitar paper and sprinkle some chopped pistachios over the top.

Kouglof

Kouglof

An Alsatian brioche with a distinctive appearance due to its mould, which gives it a high, fluted shape with a hollow in the middle.

Materials used

– 22cm Kouglof mould

– Brush

– Food processor

– Griddle

Ingredients

Kouglof
✔140 g milk
✔15 g baker’s yeast
✔375 g flour
✔8 g fine salt
✔75 g caster sugar
✔2 eggs
✔110 g softened butter
✔90 g currants

Cooking time
170°C
45 to 50 minutes

Syrup
✔125g water
✔170g caster sugar
✔10g orange blossom water
✔20g alcohol

The recipe

Kouglof
✔140 g milk
✔15 g baker’s yeast
✔375 g flour
✔8 g fine salt
✔75 g caster sugar
✔2 eggs
✔110 g softened butter
✔90 g currants

Place the sultanas in a bowl of hot water with a little rum to soften them.

Mix the warmed milk and fresh yeast in the bowl of a food processor. Add the eggs, flour, sugar and salt. Blend the dough for 15 minutes.

Add the softened butter, cut into pieces. Mix again until the butter is completely incorporated.

Finally, add the drained raisins. Pour the dough into a bowl, cover with clingfilm and chill overnight.

The next day, place the dough on a lightly floured work surface. Shape the dough into a regular ring with a hole in the centre and place in the buttered kouglof mould with a whole almond in each groove at the bottom. I used a 22cm diameter steel mould in my recipe.

Leave the pastry to rise until it reaches the edges (at least 5 hours for me) near a source of heat. The rising time is long because the pastry has just come out of the fridge.

Bake at 170°C for approximately 50 minutes. Remove from the oven onto a wire rack.

Syrup
✔125g water
✔170g caster sugar
✔10g orange blossom water
✔20g alcohol

While the Kouglof is cooking, pour the water and sugar into a saucepan and heat until the sugar has completely melted. Remove from the heat and add the orange blossom and alcohol (I used orange alcohol here). Mix well.

Once the kouglof has been removed from the mould, place it on a rack over a hollow container and brush generously with the syrup, not forgetting the base. You should use almost all the syrup, collecting any that has run into the container under the rack.

Sprinkle with icing sugar just before serving or use moisture-resistant codineige. Wrap in cling film to preserve it and prevent it from drying out.

Chestnut cube entremet

Chestnut cube entremet

– meringue,
– chestnut cream insert ,
– chestnut cream,
– chestnut mousse,
– mirror icing,
– dark chocolate decorations.

Materiel utilisé

– Silikomart mould 8 cubes

– Silikomart mould 15 cubes

– Ancel 210 bloom gelatin

– Chestnut XiaoShenlu mould

Ingredients

Meringue
25g egg
25g sugar
25g powdered sugar

Brown cream
1 yolk
65g chestnut cream
100g liquid cream
1.5g gelatin

Chestnut mousse
50g liquid cream
150g chestnut cream
200g single cream
4.5g gelatine

Mirror glaze
✔70g water
✔110g sugar
✔20g glucose syrup
✔70g liquid cream
✔100g white chocolate
✔4 gelatin leaves (8g)
✔40g chestnut cream

Assembly
Chocolate square

The recipe

For 6 entremets

Meringue
25g egg
25g sugar
25g powdered sugar

Beat egg whites with an electric mixer. Gradually add powdered sugar, then powdered sugar. Poach the meringue on a baking tray lined with baking paper. I poached two sizes of ide meringue, the same size as the silikomart 8 and 15 cavities molds. Place in a 90°C fan-assisted oven for two hours, then turn off the oven and leave the meringue to dry for a further 1 hour.

Poach a little chestnut cream onto the larger meringue cookies. Set aside until ready to assemble.

Chestnut creamy
1 yolk
65g chestnut cream
100g liquid cream
1.5g gelatine

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the pan and cook over low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the chestnut cream and stir. Pour into 15-cavity silikomart mold halfway up and place in freezer. Allow to set for 15 minutes in the freezer, then add the smaller meringue on top. Return to freezer until ready to assemble.

Chestnut mousse
50g liquid cream
150g chestnut cream
200g single cream
4.5g gelatine

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the 50g crème liquide and the crème de marron. Mix well. Remove from heat and add the wrung-out, softened gelatine. Set aside. Whip the 200g chilled cream with an electric mixer. Add the chilled cream to the previous mixture and mix gently.

Assembly

Fill the silikomart cube x8 mold with chestnut mousse, then add the chestnut cream insert with the smaller meringue. Add a little more chestnut mousse and finish with the larger meringue. Freeze overnight.

Mirror glaze
✔70g water
✔110g sugar
✔20g glucose syrup
✔70g liquid cream
✔100g white chocolate
✔4 gelatin leaves (8g)
✔40g chestnut cream

Soften the gelatine in a container filled with cold water. Melt the white chocolate in the microwave. In a saucepan, heat water, sugar, glucose. Remove from heat and add the gelatine. Mix well. Pour over melted white chocolate and chestnut cream. Add liquid cream. Mix to blend well. Strain on contact and chill.

The next day, bring the glaze to around 35°C and pour over the still-frozen cubes.

I made dark chocolate chestnuts using the XiaoShenlu mold found on Amazon, and chocolate squares (with tempered dark chocolate) using a chocolate decorating sheet found on Meilleurduchef.com.

Frangipane galette

Frangipane galette composed of

– homemade puff pastry,
– frangipane cream,

Equipment used

– Baking tray

– Greaseproof paper

– 1 cutter

– 1 pastry or dessert ring

– 1 bean

– Rolling pin

– 1 pastry brush

Ingredients

Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage or PDO butter

Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
✔3 stoppers of rum

Almond cream
✔100g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔3 stoppers of rum

Frangipane cream
✔almond cream
✔140g custard cream
✔30g chopped almonds

The recipe

Serves 6

Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage or PDO butter

Pour the flour, salt, water and melted butter into the bowl of a food processor and mix the ingredients. Make a ball and score with a knife to form a cross.

Roll out the dough into a cross shape on a floured work surface. Place the butter in the centre.

Fold the 4 sides of the pastry into the centre. Then roll out the pastry lengthways. Trim the ends if necessary to make a nice rectangle.

Shrink-wrap your pastry and chill for at least 1 hour.

Make 2 more rounds in the same way. Cut the pastry with a cutter. Shrink-wrap the pastry and chill overnight.

Make two more rounds to obtain a thinner puff pastry.

Pastry cream (the day before)
100ml milk
1 egg
15g sugar
10g cornflour
Vanilla powder
3 capfuls rum

Heat the milk in a saucepan. In a bowl, mix the egg, sugar and cornflour. Pour the hot milk over the mixture and return to the saucepan until thickened. Turn off the heat and add the rum. Pour into a bowl, strain and set aside in a cool place.

Almond cream (the day before)
100g almond powder
65g icing sugar
65g softened butter
1 egg
3 capfuls of rum

Mix all the ingredients together.

Frangipane cream
✔almond cream
✔140g custard cream
✔30g chopped almonds

Mix the almond cream and the pastry cream (about 140g) previously loosened a little with a spatula. I added some chopped almonds to add a little crunch. Line a circle with the cream on greaseproof paper. You can use a pastry ring. Place a bean on top and freeze overnight.

The next day, cut your pastry into two equal parts and roll out each part of your puff pastry into a square.

Place your frozen frangipane cream in the middle of one of the squares. Brush water all around the frangipane cream. Cover with the second square of puff pastry. Press all around with your thumb to separate the pastry. Using a pastry ring or pastry cutter, cut out the pastry (use a cutter or scalpel rather than a knife to cut the pastry and avoid crushing the leaves). Turn out onto a baking tray.

Brush egg yolk/cream over the top only (be careful not to apply egg yolk to the edges) then chill for at least 10 minutes to allow the yolk to dry. Brush with more egg yolk, leave to dry and decorate with the back of a knife as desired.

Prick the pastry around your decoration so that the air escapes during baking.

Bake at 180°C for 20 min, then lower the temperature to 165°C for 40 min. I placed 4.5 cm high entremet circles at the 4 ends of my baking tray and placed a wire rack over them.

As soon as it comes out of the oven, brush your galette with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine.