English - Les délices 31

Religieuse chocolate fir tree

Fir tree chocolate religious made with

– choux pastry
– chocolate custard
– chocolate fondant
– crispy balls, chocolate star

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Pastry bag

– Kitchen thermometer

Ingredients

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

Chocolate pastry cream
✔300g milk
✔60 g sugar
✔2 egg yolks
✔25 g cornflour
✔50 g milk chocolate
✔10g butter

Assembly
✔White pastry fondant
✔Milk chocolate
✔Crispy balls
✔Gold chocolate star

The recipe

For 6 or 7 Religieuses

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.
Add the flour all at once, mixing well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the choux pastries in two different sizes on a baking tray covered with a micro-perforated baking mat. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool on a wire rack.

Chocolate pastry cream
✔300g milk
✔60 g sugar
✔2 egg yolks
✔25 g cornflour
✔50 g milk chocolate
✔10g butter

Heat the milk in a saucepan and mix the egg yolks, sugar and cornflour in a bowl.Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until thickened.
Add the pistoles of milk chocolate and stir until the chocolate has completely melted. Remove from the heat and add the butter, cut into pieces. Mix well. Set aside in a cool place.

Assembly
Fill the pastry cream into a piping bag fitted with a piping tip.
Make a small hole under each puff and fill with the cream.
Melt the white fondant in a double boiler at a temperature not exceeding 40°C, checking with a kitchen thermometer, and add the milk chocolate. Mix well. Cover the puffs by dipping them upside down in the fondant.

I decorated the cake with crunchy marbles, applied quickly before the fondant hardened, and a gold chocolate star.

Mango coconut Log

Mango and coconut log

– a coconut dacquoise biscuit,
– a coconut crisp,
– a coconut mousse
– a creamy mango insert,
– a white velvet spray.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Plate for dune-shaped log end (meilleurduchef)

– Silikomart log insert mould

– Kitchen thermometer

– Pastry bag

– Plain pastry bag

Ingredients

Mango cream insert
✔Mango
✔Sugar
✔Yellow
✔Gelatine

Coconut dacquoise
✔Egg whites
✔ Grated coconut
✔Icing sugar
✔Sugar powder

Coconut crisp
✔White chocolate
✔Coconut, grated
✔Coconut cream
✔Crêpes dentelle

Coconut mousse
✔Gelatine
✔Coconut cream
✔Sugar powder
✔Liquid cream 30% MG

White velvet spray

Log ends

The recipe

For 4 to 6 people

Creamy mango insert
In a bowl, mix the egg yolk with the sugar. Heat the mango in a saucepan, remove from the heat and pour over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC, using a kitchen thermometer. Remove from the heat and add the wrung-out gelatine. Pour into the insert mould and place in the freezer.

Coconut dacquoise

Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Using a piping bag fitted with a plain tip, pipe the dacquoise onto a sheet of baking paper approximately the length of your tin and place in the oven at 170°C. Cut to the length of your tin. Set aside.

Coconut crisp
Mix all the ingredients together and spread over the dacquoise biscuit. Place in the freezer. Set aside for assembly.

Coconut mousse
Heat the coconut cream with the caster sugar. Add the softened gelatine. Set aside. Whip the cream. Using a spatula, fold in the previous mixture.

Assembly (the day before)
Pour the coconut mousse into your mould, the frozen insert and then the dacquoise biscuit with the crunch. Place in the freezer.

The next day, remove the log from the freezer and apply the white velvet spray.

I decorated it with two Callebaut gold chocolate log ends. Chill for at least 6 hours.

3 chocolate ball

3 chocolate ball

– a hazelnut praline crunch,
– a hazelnut biscuit
– a white chocolate mousse
– a milk chocolate mousse
– a dark chocolate mousse,
– brown velvet spray,
– a tuile.

Materials used

– 6-hole deer antler silicone mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Hazelnut biscuit
✔30g icing sugar
✔25g egg
✔30g hazelnut powder
✔10g butter
✔7 g flour
✔7 g caster sugar
✔1 egg white

Praline crisp
✔15g milk chocolate
✔25g hazelnut/almond praline
✔15g crêpes dentelles

Basic custard
✔170g milk
✔2 egg yolks
✔25g caster sugar

300g single cream 30% fat

White chocolate mousse
✔50 g hot custard
✔75g Zéphyr white chocolate
✔100g liquid cream
✔2g gelatine

Milk chocolate mousse
✔50g hot custard
✔75g milk chocolate
✔100g liquid cream
✔1 leaf gelatine 2g

Dark chocolate mousse
✔80g hot custard
✔55g dark chocolate
✔80g liquid cream
✔2g gelatine

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

The recipe

For 6 entremets

Hazelnut biscuit
✔30g icing sugar
✔25g egg
✔30g hazelnut powder
✔10g butter
✔7 g flour
✔7 g caster sugar
✔1 egg white

Melt the butter. Set aside. In a bowl, mix the egg with the icing sugar. Add the hazelnut powder, flour and then the melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer and 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 approximately 10 minutes at 170°C. Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting it out with a cookie cutter to fit the diameter of your tin. Set aside.

Praline crisp
✔15g milk chocolate
✔25g hazelnut/almond praline
✔15g crêpes dentelles

Melt the milk chocolate. Add the praline. Mix well. Finally add the crumbled crêpes dentelles. Mix gently. Spread over the hazelnut biscuits and place in the freezer.

Basic custard
✔170 g milk
✔2 egg yolks
✔25 g caster sugar

Vanilla powder or vanilla pod
In a saucepan, pour and heat the milk with the vanilla. Pour the egg yolks and caster sugar into a bowl. Mix well. Pour the hot milk over the yolks and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C. Set aside.

Whip the 300g single cream (minimum 30% fat) with an electric mixer. Set aside in a cool place.

White chocolate mousse
✔50 g hot custard
✔75g Zéphyr white chocolate
✔100g liquid cream
✔2g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted white chocolate. Gently stir in the 100g whipping cream using an electric mixer. Pour 36 to 37 g of mousse into each cavity of the Silikomart Dolce Tartufo mould and place in the freezer for 15 minutes to harden.

Milk chocolate mousse
✔50 g hot custard
✔75g milk chocolate
✔100g liquid cream
✔2g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted milk chocolate. Gently stir in the 100g whipping cream using an electric mixer. Pour 33g of mousse into each cavity of the Silikomart mould and place in the freezer for 15 minutes to harden.

Dark chocolate mousse
✔80g hot custard
✔55g dark chocolate
✔80g liquid cream
✔2g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted dark chocolate. Gently stir in the 100g of cream whipped with an electric mixer. Pour 25g of mousse into each cavity of the Silikomart mould. Add the hazelnut biscuit with the crunchy side facing inwards and place in the freezer overnight.

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

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

Mix all the ingredients together. Line the 6-hole deer antler silicone mould. I found this mould on the Amazon website. Place in the oven at 170°C. Keep an eye on the baking time as it is very quick, 6 to 8 minutes. Turn out of the tin as soon as it comes out of the oven.

At the last moment, just before serving, place the tuile on top. The red nose was made with red coloured sweet dough and pushed in with a small wooden skewer.

Lemon tartlet

Lemon tart made with

– sweet pastry,
– almond cream
– lemon cream,
– lemon mousse,
– yellow velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Silikomart Klassik ring tart silicone mould (6 cavities)

– Micro-perforated strip (optional)

– Silikomart Klassik tart ring mould 70mm

– Yellow velvet spray

Ingredients

Lemon dome
✔50g single cream
✔50g white chocolate
✔1 lemon juice (approx. 45g)
✔100g cold single cream 30% MG
✔3g gelatine

Almond cream
✔30g softened butter
✔30g almond powder
✔30g caster sugar
✔30g egg
✔zest of lemon

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

Lemon cream
✔45g sugar
✔45g lemon juice
✔lemon zest
✔1 egg
✔60g butter

The recipe

For 5-6 tarts

Lemon dome
✔50g single cream
✔50g white chocolate
✔1 lemon juice (approx. 45g)
✔100g cold single cream 30% MG
✔3g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the cream. Off the heat, add the spun and softened gelatine, melted white chocolate and lemon juice Mix. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer for at least 3 to 4 hours.

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, film 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 165° for approximately 10 minutes. Leave to cool.

Almond cream
✔30g softened butter
✔30g almond powder
✔30g caster sugar
✔30g egg
✔lemon zest
Cream the butter with the sugar. Add the almond powder, eggs and lemon zest. Mix well. Pour into the base of the tartlets and bake for a further ten minutes. Leave to cool.

Lemon cream
✔45g sugar
✔45g lemon juice
✔lemon zest
✔1 egg
✔60g butter

Heat the egg, sugar, lemon juice and zest in a saucepan. Cook at 82°C without stopping to stir. When the mixture has come down to 60°C, add the cold butter cut into pieces. Blend and chill.

Top the tartlets with the lemon cream. Remove the lemon domes from the freezer and immediately apply the yellow velvet spray. Place the dome on the tartlet. I decorated with a dark chocolate star.

Hazelnut and vanilla log

Hazelnut and vanilla log with

– a joconde biscuit,
– a crunchy biscuit
– a vanilla mousse
– a hazelnut mousse insert,
– a hazelnut cream,
– a rocher glaze.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Plate for dune-shaped log end (meilleurduchef)

– Silikomart log insert mould

Ingredients

Hazelnut mousse
✔liquid cream
✔ hazelnut praline
✔gelatine
✔cold liquid cream

Hazelnut cream insert
✔1 leaf gelatine 2g
✔liquid cream
✔1 egg yolk
✔Sugar powder
✔Hazelnut praline

Joconde biscuit
✔Almond powder
✔Icing sugar
✔Eggs
✔Farina
✔Egg whites
✔Sugar powder
✔Praliné hazelnuts
✔Hazelnut praline flakes

Praline crisp
✔Milk chocolate
✔Crêpes dentelles
✔Hazelnut praline

Vanilla mousse
✔White chocolate
✔Liquid cream 30% MG
✔Gelatine
✔Vanilla bean

Rock icing

The recipe

Serves 4 to 6

Hazelnut mousse
Heat the liquid cream with the hazelnut praline. Mix well. Add the gelatine. Set aside. Whip the cream with an electric mixer. Add the warmed mixture. Fill the insert mould 3/4 full and place in the freezer. I reduced the size of my insert because I used a small log mould.

Creamy hazelnut insert
In a bowl, mix the egg yolk with the sugar. Bring the cream to the boil in a saucepan, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC. Remove from the heat and add the crushed gelatine. Pour the hot cream over the praline. Leave to cool, then pour into the insert mould and place in the freezer.

Joconde biscuit
Pour the almond powder, icing sugar, praline and flour into a bowl. Add the eggs. Mix well. In another bowl, beat the egg whites with an electric mixer. Fold them in with the caster sugar. Gently fold into the previous mixture. Pour into your baking tray, sprinkle with the hazelnut flakes and place in the oven at 180°C. Cut the biscuit into a rectangle.

Praline crisp
Mix all the ingredients and roll out between sheets of baking paper. Place in the freezer. Cut a rectangle to the size of your log.

Vanilla mousse
Heat the liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water. Set aside. Whip the cream with an electric mixer. Using a spatula, fold in the warmed mixture.

Assembly (the day before)
Place the joconde biscuit at the bottom of your mould, a little vanilla mousse, the frozen insert and then the biscuit with the crisp. Place in the freezer.

The next day, remove the log from the freezer and apply the rock icing.

I decorated it with two milk chocolate log ends. Chill for at least 6 hours.

Pear and speculoos entremet

Pear and Speculoos Entremet

– creamy speculoos cheese,
– a pear compote,
– a pear mousse
– a dacquoise biscuit,
– a speculoos crisp,
– white velvet spray.

Material used

– Silikomart snowflake mould X6

– Half sphere silikomart mould x15

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

Ingredients

Speculoos cream
✔55 g full cream
✔55 g milk
✔1 egg yolk
✔15 g sugar
✔1 leaf gelatine
✔45 g speculoos pastry

Pear compote
✔80g ripe pear slices
✔10g sugar
✔2g pectin nh

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

Almond dacquoise
✔35g almond powder
✔35g icing sugar
✔50g egg whites
✔10g caster sugar

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

White velvet spray

The recipe

Speculoos cream
✔55 g full cream
✔55 g milk
✔1 egg yolk
✔15 g sugar
✔1 leaf gelatine
✔45 g speculoos pastry

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 and return to the saucepan. Cook like a custard, stirring constantly. Remove from the heat and add the wrung-out gelatine. Fill the Silikomart half sphere x15 mould 3/4 full and place in the freezer.

Pear compote
✔80g ripe pear slices
✔10g sugar
✔2g NH pectin

In a saucepan, heat the diced pears. In a small bowl, combine the caster sugar and the NH pectin. As soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Leave to cool slightly, then fill the half-sphere cavities by pouring the pear cubes over the speculoos cream. Place in the freezer for at least 3/4 hours.

Almond dacquoise
✔35g almond powder
✔35g icing sugar
✔50g egg whites
✔10g caster sugar

Whisk the egg whites with the caster sugar. Sift over the almond powder and icing sugar. Stir gently. Pour the dacquoise onto a sheet of baking paper and bake at 170°C for 12 to 15 minutes. Leave to cool. Using a pastry cutter, cut out circles to the diameter of your tin. Set aside.

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

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the 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 gelatine

Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears with the caster sugar. Remove from the heat and add the gelatine, wrung out and softened. Set aside.
Pour the chilled cream into a bowl and whip with an electric mixer. Gently stir in the lukewarm mixture.

Assembly

Fill the silikomart flocon mould with pear mousse, pushing it up the sides. Add the frozen speculoos/pear cream insert. Add a little mousse then finish with the dacquoise biscuit and the speculoos crisp. Place in the freezer overnight.

Unmould the frozen desserts and immediately apply the white velvet spray.

I put a little edible gold leaf on top.

Nutella Tartlet

Nutella tartlet made with

– sweet pastry,
– praline crisp,
– nutella cream,
– a dome of nutella mousse,
– a Ferrero ball,
– brown velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Silikomart Klassik ring tart silicone mould (6 cavities)

– Tartufino silikomart mould

– Micro-perforated strip

– Klassik 70mm Silikomart tart ring mould

– Brown velvet spray

Ingredients

Nutella mousse
✔50g cream
✔50g nutella
✔100g cream
✔2g gelatine

Crisp
✔40g milk chocolate
✔40g crêpes dentelles
✔20g nutella
✔20g hazelnut praline

Nutella cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1 g gelatine
✔20g nutella

Ferrero-style balls
✔Croustillant
✔Hazelnuts
✔Nutella
+
✔Milk chocolate
✔Chopped almonds

Sweet pastry
✔70 g soft butter
✔115 g flour
✔15 g hazelnut powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk

+Brown velvet spray

The recipe

For 5 tarts

Nutella mousse
✔50g cream
✔50g nutella
✔100g cream
✔2g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the 50g of liquid cream and the 50g of nutella. Mix well. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.

Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight.

Sweet pastry
✔70 g soft butter
✔115 g flour
✔15 g hazelnut powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put in the fridge for at least 30 minutes. Line the rings with the pastry. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Crunchy
✔40g milk chocolate
✔40g crêpes dentelles
✔20g nutella
✔20g hazelnut praline

Melt the nutella in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Spread over the base of the tartlets.

Ferrero balls
✔Croustillant
✔Hazelnuts
✔Nutella

Using the remaining crumble, line the base of 5 cavities in the Tartufino silikomart mould. Pour in some nutella and then insert a hazelnut. Place in the freezer.

Nutella cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1 g gelatine
✔20g nutella

Pour the liquid cream into a saucepan and bring to the boil. In a bowl, mix the egg yolk and caster sugar. Pour over the hot cream. Return the mixture to the saucepan and continue cooking, stirring constantly, without exceeding 83°C. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the nutella. Mix well. Allow to cool before filling the tartlets. Place in the fridge until the cream has completely cooled.

Remove the Nutella domes from the freezer, unmould and immediately apply the brown velvet spray. Place the dome on the tartlet.

Remove the Ferrero balls from the freezer. Melt some milk chocolate in the microwave with some neutral oil and chopped almonds. Using a small wooden skewer, dip the balls into the chocolate. Leave the chocolate to harden before placing them on the tartlets.

I put a little gold leaf on top.

Lemon log

Lemon log composed of

– a creamy lemon insert,
– a lemon mousse,
– a white chocolate crunch,
– a madeleine biscuit,
– poached meringue.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Silikomart log insert mould

– Ancel 210 bloom gelatine (gold quality)

– Plate for the end of the log (meilleurduchef)

Ingredients

Lemon cream insert (the day before)
✔cream
✔sugar
✔egg yolks
✔lemon juice (50g)
✔gelatine
✔sugar

Biscuit madeleine (the day before)
✔butter
✔honey
✔Lemon rind
✔caster sugar
✔egg
✔flour
✔teaspoon yeast

Crisp (the day before)
✔white chocolate
✔Crêpes dentelles

Lemon mousse (the day before)
✔eggs
✔sugar
✔lemon juice
✔gelatine
✔liquid cream 30% MG

Italian meringue
✔25g water
✔100g sugar
✔50g egg whites

The recipe

Serves 6

Lemon cream insert (the day before)

Hydrate the gelatine in cold water. In a saucepan, heat the cream. Mix the egg yolks, lemon juice and sugar in a bowl and add the hot cream over the mixture. Return the mixture to the saucepan over the heat and thicken without stopping stirring. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Mix well. Finally add the butter cut into pieces. Pour into the insert and place in the freezer.

Biscuit madeleine (the day before)

In a saucepan, melt the butter with the honey. In a bowl, mix the sugar, egg and lemon zest. Sift in the flour. Mix again. Pour in the butter/honey mixture. Mix well. Pour onto a baking tray lined with baking paper. Smooth out with an angled spatula to make the height even. Bake at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out a rectangle the size of your log mould. Set aside.

Crunchy (the day before)

Mix the melted white chocolate and crêpes dentelles then spread the mixture thinly over the madeleine biscuit. Place in the freezer.

Lemon mousse (the day before)

In a saucepan, heat the eggs, sugar, lemon juice. Cook without stopping stirring. Remove from the heat and add the gelatine. Whip the cold cream with an electric mixer and add the previous preparation.

Assembly (the day before)
Fill the log mould with the lemon mousse. Add the creamy lemon insert in the middle. Finish with the remaining mousse and then the madeleine biscuit, crisp side down. Place in the freezer overnight.

The next day, remove your log from the mould and place it in the fridge. Meanwhile, prepare your meringue.

Italian meringue
In a saucepan, pour the water and sugar and heat to 121°C. When the syrup approaches 110/115°C, start beating the egg whites with an electric mixer. Finally add the syrup when the temperature is reached. Beat the egg whites until they are completely cooled. Fill a piping bag with a plain tip and poach the meringue over the whole log. Apply the two log ends.

Place in the fridge for at least 5 hours before serving.

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Chestnut bavarian

Chestnut Bavarian made with

– decorative biscuit,
– joconde biscuit,
– glazed chestnut chips,
– chestnut mousse.

Materials used

– Entremet ring

– Ancel 210 bloom gelatine (gold quality)

– Rhodoïd film

– Edible gold leaf

– Notched comb

– Brown silicone mould

Ingredients

For the biscuit decoration
✔80 g softened butter
✔80 g icing sugar
✔80 g egg whites
✔60 g flour
✔Caramel colouring

For the Joconde biscuit
✔75 g almond powder
✔75 g icing sugar
✔20 g flour
✔2 whole eggs
✔2 egg whites
✔20 g caster sugar

For the chestnut mousse
✔80g single cream
✔175g chestnut cream
✔6g gelatine
✔220g single cream

+
Glazed chestnut pieces

The recipe

For 5 bavarois

For the biscuit decoration
✔80 g softened butter
✔80 g icing sugar
✔80 g egg whites
✔60 g flour
✔Caramel colouring

Mix the softened butter and icing sugar. Sift in the flour. Add the egg whites and colouring and mix well. Spread a fairly thin layer on a silicone sheet. Then use a notched comb to make parallel lines all over the surface. Place in the freezer for 15 minutes.

For the Mona Lisa biscuit
✔75 g almond powder
✔75 g icing sugar
✔20 g flour
✔2 whole eggs
✔2 egg whites
✔20 g caster sugar

Mix the almond powder, icing sugar and flour in a bowl. Add the eggs one at a time and mix well between each addition with a whisk. In another bowl, beat the egg whites until stiff, gradually adding the caster sugar. Add this mixture to the previous one and cover the biscuit decorations. Bake at 210°C for approximately 10 minutes. Leave to cool, then turn out.

Cut circles and strips to the size of your entremet circles.

Place a rhodoïd film inside each entremet circle (my film extends a little beyond my circle to allow the chestnut mousse to protrude), the biscuit strip on the side and the circular biscuit at the bottom. Place the chestnut pieces on the bottom.

For the chestnut mousse
✔80g single cream
✔175g chestnut cream
✔6g gelatine
✔220g single cream

Place the gelatine in a bowl of cold water. Heat the chestnut cream and liquid cream (80g) in a saucepan and add the drained gelatine off the heat. Mix well and set aside. Whip the cold cream with an electric mixer. Incorporate the whipped cream into the previous mixture when it is below 40°C.

Fill the dessert circles and chill for at least 4 to 5 hours before serving. I decorated with a little edible gold leaf and a chocolate chestnut made in the XiaoShenLu silicone mould.

Pecan entremet

Pecan Entremet with
– a pecan mousse,
– a pecan biscuit
– a pecan praline crunch,
– a creamy pecan insert,
– a brown velvet spray.

Material used

– Raggio X6 mini Silikomart mould

– Florentine silikomart mould

– Brown velvet spray

Ingredients

Pecan praline
✔100g pecans
✔50g caster sugar

Pecan praline crisp
✔20g milk chocolate
✔20g crêpes dentelles
✔20g pecan praline

Pecan cream
✔90 ml single cream
✔1 yolk
✔15g caster sugar
½ leaf gelatine (1g)
15g pecan praline

Pecan biscuit
✔23g pecan powder
✔23g sugar
✔5g butter
✔1 yolk
✔5g flour
✔45g egg whites

Pecan mousse
✔2g gelatine
✔40g liquid cream 30% MG
✔1 yolk
✔20g sugar
✔70g 30% single cream
✔30g pecan praline

+ Brown velvet spray

The recipe

For 3 desserts

Pecan praline
✔100g pecan nuts
✔50g caster sugar

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

Pecan cream
✔90 ml single cream
✔1 yolk
✔15g caster sugar
✔½ leaf gelatine (1g)
✔15g pecan praline

Place the gelatine in a large bowl of cold water.

Mix the egg and caster sugar in a bowl. Heat the cream in a saucepan and pour over the previous mixture. Mix well and return to the pan. Heat over a low/medium heat, stirring constantly, until the mixture reaches 82/83°C. Remove from the heat and add the gelatine, wrung out and softened, and the pecan praline. Pour into the silikomart florentin mould. Place in the freezer for at least 4 hours, then remove from the mould and use a pastry cutter or pastry bag to cut a hole in the centre. Return to the freezer.

Pecan biscuit
✔23g pecan powder
✔23g sugar
✔5g butter
✔1 yolk
✔5g flour
✔45g egg whites

In a bowl, mix the yolk with the sugar. Add the pecan powder (I mixed pecans), flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. 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 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. Place a pecan cream on top of a pecan biscuit and set aside in the freezer until ready to assemble.

Pecan praline crisp
✔20g milk chocolate
✔20g crêpes dentelles
✔20g pecan praline

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and use a pastry cutter or pastry bag to cut out the same shapes used to cut the pecan cream and the biscuit. Place in the freezer.

Pecan mousse
✔2g gelatine
✔40g liquid cream 30% fat
✔1 yolk
✔20g sugar
✔70g 30% single cream
✔30g pecan praline

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the 40g of liquid cream with the praline. In a bowl, mix the yolk with the caster sugar. Pour the hot milk over the yolk and return to the pan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Using an electric mixer, whip 70g of very cold single cream. Gently fold in the cooled mixture.

Assembly

Fill the mini raggio mould with the pecan mousse. Add the creamy pecan/pecan nut biscuit insert. Top with the pecan mousse and finish with the chocolate praline pecan crunch. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Chill for at least 3 to 4 hours, until defrosted, before serving.

I decorated with a caramelised pecan. To do this, make a dry caramel in a small saucepan, then dip the pecans in it. Then use a fork to place them on a silicone mat or baking paper while they cool. Place on top of the dessert just before serving.