English - Les délices 31

Pear and speculoos cheesecake

Speculoos pear cheesecake made with
– a speculoos and butter base,
– a pear compote,
– cheesecake cream,
– pear jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

Ingredients

Speculoos cookie
50g speculoos
10g butter
40g melted butter

Pear compote
145g pear cores
10g sugar
5g nH pectin
2g gelatin

Cheesecake cream
150g Philadelphia
100g mascarpone cheese
90g cottage cheese
25g powdered sugar
20g liquid cream
4g gelatine
Lemon zest

Pear jelly
80g mixed pears
2g gelatin

The recipe

Speculoos cookie
50g speculoos
10g butter
40g melted butter

Place the biscuits in a freezer bag and crumble with a rolling pin.

Empty the crumbled cookies into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour in the cookies evenly and press down well with the back of a spoon. Place in the freezer for a few minutes.

Pear compote
145g pear cores
10g sugar
5g nH pectin
2g gelatin

Gently heat the pear cubes in a saucepan for a few minutes. Mix the powdered sugar with the NH pectin in a small bowl. Increase the heat slightly and, as soon as it starts to boil, pour in the sugar/pectin mixture and cook, stirring constantly, for 2 minutes. Remove from heat and add the gelatine, previously softened in a bowl of cold water. Mix well. Leave to cool slightly and pour into the frame over your cookie. Place in a cool place.

Cheesecake cream
150g Philadelphia
100g mascarpone cheese
90g cottage cheese
25g powdered sugar
20g liquid cream
4g gelatine
Lemon zest

Place gelatine leaves in a bowl of cold water. Pour 20g liquid cream into a small bowl and heat in the microwave. Add the gelatine leaves, wrung out and softened. Allow to cool slightly. Pour Philadelphia, mascarpone, fromage blanc, lemon zest and caster sugar into a bowl. Mix with an electric mixer. Add the liquid cream and warmed gelatine mixture. Pour into the frame and chill for a few hours.

Pear jelly
80g mixed pears
2g gelatin

Place the gelatine sheet in a bowl of cold water. Make a pear jelly by heating 80g of mixed syrup pears in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Allow to cool slightly (temperature < 40°C). Pour over the frame and refrigerate for at least 3/4 hours.

Carefully remove the frame. Serve whole or in individual portions. I decorated with speculoos cookies.

Apple Entremet

Apple Entremet

– an apple cookie,
– a compote and diced apple insert,
– a vanilla mousse,
– a pecan crunch,
– a sweet pastry cookie
– mirror icing.

Material used

– Silikomart mini Goccia X6 mould

– Silikomart half sphere mould

– 6-cavity cylinder silikomart mould

– Ancel 210 Bloom gelatin (gold quality)

– Micro-perforated baking mat X2

Ingredients

Apple insert (the day before)
✔100g compote
✔60g apple cores
✔2g gelatin

Soft apple cookie
✔1 apple
✔30g flour
✔25g sugar
✔7g milk
✔7g oil
✔25g egg
✔1/2 sachet yeast
✔1 pinch salt
+
✔40g caster sugar
✔40g melted butter
✔25g egg
✔1/2 sachet vanilla sugar

Vanilla mousse (the day before)
✔80g liquid cream
✔80g white chocolate
✔Vanilla powder or vanilla bean
✔100g cold liquid cream 30% MG min.
✔4g gelatin

Pecan crisp (the day before)
✔50g pecan praline
✔25g white chocolate
✔30g crêpes dentelles

Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔colorant apple green
✔30 g liquid cream 30% MG min.
✔2 leaves gelatin 2g

Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch salt

The recipe

For 5 desserts

Apple insert (the day before)
✔100g compote
✔60g apple cores
✔2g gelatin

In a saucepan, heat the applesauce. Remove from the heat and add the gelatine, softened in cold water and wrung out. Add the diced apples. Fill the silikomart half-sphere mould and place in the freezer for at least 3/4 hours.

In a mixing bowl, combine the sugar, salt and egg. Then add the yeast and flour. Mix again. Add oil and milk. Mix well. Butter and sugar a 6-cavity silikomart mold. Divide the dough between the cavities. Cut the apple into small pieces and place on top of the batter. Bake at 170°C for 12 minutes.

In a separate bowl, mix the melted butter with the sugars and egg. Spread this mixture over the cake and bake for a further 15 minutes.

Turn out carefully and leave to cool.

Vanilla mousse (the day before)
✔80g liquid cream
✔80g white chocolate
✔Vanilla powder or vanilla bean
✔100g cold liquid cream at 30% MG min.
✔4g gelatin

In a bowl of cold water, place the gelatin leaves. In a small saucepan, heat the 80g liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (having removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Assembly

Fill the silikomart mini goccia mold with vanilla mousse, add the frozen apple insert, top with vanilla mousse and finish with the soft apple cookie.

Pecan crisp (the day before)
✔50g pecan praline
✔25g white chocolate
✔30g crêpes dentelles

In a bowl, combine all ingredients. Roll out between two sheets of parchment paper. Place in the freezer for a few minutes. Cut the crêpes dentelles to the size of your dessert. Return to freezer.

Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔colorant apple green
✔30 g liquid cream 30% MG min.
✔2 leaves gelatin 2g

In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung-out, softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add cream and coloring. Use an immersion blender to blend the mixture thoroughly.

Apply the 35°C mirror glaze to the frozen entremets, then place each on a pecan crisp.

Defrost in a cool place for at least 2 to 3 hours.

Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch salt

Mélanger l’ensemble des ingrédients, filmer et mettre au frigo. Roll out the dough with a rolling pin and cut out with a cookie cutter or apple-shaped tip. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Enfourner pendant une dizaine de minutes. Leave to cool.

I added a little melted chocolate to represent the apple seeds and made chocolate tails.

Hazelnut coffee entremet

Hazelnut coffee entremet with
– a coffee mousse
– a hazelnut biscuit
– a praline crunch,
– a creamy coffee insert,
– a brown velvet spray.

Material used

– Raggio X6 mini Silikomart mould

– Florentine silikomart mould

– Brown velvet spray

Ingredients

Praline crisp
✔25g milk chocolate
✔25g crêpes dentelles
✔35g hazelnut praline

Coffee cream
✔90 ml liquid cream
✔1 egg yolk
✔15g caster sugar
✔½ leaf gelatine (1g)
✔Coffee extract

Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites

Coffee mousse
✔3g gelatine leaves
✔120g liquid cream 30% MG
✔2 yolks
✔30g sugar
✔80g milk
✔Coffee extract

+ Brown velvet spray

The recipe

For 5 desserts

Coffee cream
✔90 ml single cream
✔1 egg yolk
✔15g caster sugar
✔½ leaf gelatine (1g)
✔Coffee extract

Place the gelatine in a large bowl of cold water.

In a mixing bowl, combine the egg and caster sugar. In a saucepan, heat the cream then 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 coffee extract. 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.

Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites

In a bowl, mix the yolk 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 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. Layer a coffee cream on top of a hazelnut biscuit and put in the freezer until ready to assemble.

Praline crisp
✔25g milk chocolate
✔25g crêpes dentelles
✔35g hazelnut praline

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the 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 creamy coffee and biscuit. Place in the freezer.

Coffee mousse
✔3g gelatine leaves
✔120g liquid cream 30% MG
✔2 yolks
✔30g sugar
✔80g milk
✔Coffee extract

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the milk with the coffee extract. In a bowl, mix the yolks with the caster sugar. Pour the hot milk over the yolks and return to the saucepan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.

Assembly

Fill the mini roggia mould with the coffee mousse. Add the creamy coffee/hazelnut biscuit insert. Top with the coffee mousse and finish with the chocolate praline 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 them with a little edible gold leaf and a chocolate coffee bean.

Caramel popcorn tartlet

Caramel popcorn tartlet

– sweet pastry,
– creamy caramel,
– a dome of popcorn mousse,
– a chocolate disc,
– caramelized popcorn.

Materials used

– Micro-perforated silicone baking mat

– Klassik Silikomart silicone ring tart mold (6 cavities)

– Micro-perforated strip

– Silikomart Klassik tart ring mould 80mm

Ingredients

Popcorn mousse (the day before)
60g popcorn-infused liquid cream
2 egg yolks
30g powdered sugar
3g gelatin
100g full-fat cream 30% fat min.

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

Creamy caramel (the day before)
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream

The recipe

For 4 tartlets

Popcorn mousse (the day before)
60g popcorn-infused liquid cream
2 egg yolks
30g powdered sugar
3g gelatin
100g full-fat cream 30% fat min.

Place gelatine leaves in a bowl of cold water. In a bowl, add two egg yolks with powdered sugar and mix. Return the infused cream to the heat and pour gradually into the bowl. Stir and return to the pan. Cook, stirring constantly, without exceeding 82-83°C. Remove from the heat, add the gelatine, mix and set aside to cool slightly. In the meantime, whip the 100g of cold cream with an electric mixer. Incorporate the previous mixture and stir gently with a spatula. Pour into your silikomart tart ring Klassik mold. Freeze overnight.

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

Mix all ingredients. Roll out the dough thinly between 2 sheets of parchment paper and refrigerate for at least 30 minutes. Line the circles. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.

Caramel cream (the day before)
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream

In a saucepan, heat the sugar, water and glucose. When the caramel is colored, pour in the hot cream. Mix well. In a bowl, combine the yolks and cold cream. Pour the caramel over the yolks, stir and return to the pan. The caramel will thicken slightly. Remove from the heat and add the gelatine, softened in cold water and squeezed dry. Fill the tartlet moulds with the cream and place in the freezer for at least 4 hours.

Remove the popcorn mousses from the freezer. Turn out of the moulds and place on the tartlets. I decorated with caramelized popcorn all around and a white chocolate disk decorated with chocolate transfer foil.

Chocolate and praline cake

Chocolate and praline cake

– a chocolate praline crisp
– a praline cake
– a milk chocolate rocher glaze

Material used

– Silikomart Puff mould

– Baking paper

Ingrédients

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Chocolate praline crisp
✔30g chocolate
✔55g hazelnut praline
✔25g crêpes dentelles

Chocolate praline cake
✔180g flour
✔150g sugar
✔3 eggs
✔1 plain yoghurt
✔1 sachet yeast
✔1 praline chocolate bar (185g)
✔20 g neutral oil
✔1 pinch salt

For the glaze
✔200g milk chocolate
✔20 to 30g chopped almonds
✔15g neutral oil

The recipe

For 6 cakes

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the powdered sugar and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (rubbing to remove the skin) and chopped caramel in the bowl of a blender and blend until praline is obtained. You’ll have some praline left over at the end of this recipe, which you can store in a closed jar.

Chocolate praline crisp
✔30g chocolate
✔55g hazelnut praline
✔25g crêpes dentelles

Mix all ingredients together and roll out between two sheets of parchment paper. Using a cookie cutter, cut out the diameter of your silikomart Puff mold and place in the freezer for around ten minutes.

Chocolate praline cake
✔180g flour
✔150g sugar
✔3 eggs
✔1 plain yoghurt
✔1 sachet yeast
✔1 praline chocolate bar (185g)
✔20 g neutral oil
✔1 pinch salt

Pour the flour, sugar, baking powder and salt into a bowl. Add yoghurt and mix. Add eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. I used a bar of Poulain brand pralinoise. Add the melted chocolate to the previous mixture. Fill the silikomart silicone mould only 3/4 full with the mixture, as the cake will swell during baking, and place in the oven at 180°C for 20 to 25 minutes. Keep an eye on baking.

As soon as the tip of the knife comes out dry, remove your mold. Using a knife, cut away the part of the cake that protrudes from the tin to create a flat, even base. Turn out and leave to cool. Place a disc of crisp under each cake and place in the freezer for a few minutes.

For the glaze
✔200g milk chocolate
✔20 to 30g chopped almonds
✔15g neutral oil

Melt milk chocolate and neutral oil. Mix well. Add chopped almonds. Mix again. Remove the cakes from the freezer and place them on a rack on a baking tray. Frost the cakes. You can collect any excess icing that has dripped under your rack for reuse.

I decorated the cake with little leaves of edible gold.

Pear and lemon cake

Lemon pear cake

– an almond cookie with lemon zest,
– a pear mousse,
– pear compote,
– lemon pear jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie with lemon zest
Almond powder
Powdered sugar
Egg
Flour
Melted butter
Egg whites
Lemon zest

Pears in syrup
Pears
Powdered sugar
Water
Liquid vanilla

Pear mousse
Liquid cream 30% fat
Pear compote
Gelatin

Pear compote
Sprigs of lemon thyme
Pear cubes
Lemon peel
Powdered sugar
Pectin NH

Lemon pear jelly
Pears in syrup
Gelatin
Water
Lemon peel
Liquid vanilla
A few drops of lemon juice

The recipe

Serves 4

Almond cookie with lemon zest
Mix all ingredients. Pour onto a baking tray lined with baking paper. Bake at 170°C. Cut out a 12x12cm square and place in a pastry frame.

Pears in syrup
Pears
Powdered sugar
Water
Liquid vanilla

Peel, quarter and cook pears in a saucepan with water, sugar and liquid vanilla.

Pear compote
Place diced pears, a few lemon peels and sprigs of lemon thyme in a saucepan over low heat for a few minutes. Add the powdered sugar and NH pectin mixture to the boil. Cook for 2 minutes. Remove lemon peel and thyme sprig. Pour half over the cookie and place in the freezer.

Pear mousse

To make a pear mousse, pour the blended pears in syrup into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the compote. Place in the freezer for 10 minutes.

Add the remaining compote, then the remaining mousse. Place in the freezer overnight.

Lemon pear jelly
On the same day, make a jelly using pears in syrup, mixed with water, lemon juice, lemon peel and vanilla. Add the gelatine and pour over the frozen cake, having previously placed pear pieces on the frozen cake.

Place in a cool place while defrosting. Remove frame. Serve whole or cut into individual portions.

Coffee eclair

Coffee eclair

– choux pastry,
– pastry cream,
– fondant pâtissier,
– sugar paste.

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Fluted tip

– Ribbon piping

– Garnishing tip

Ingredients

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

Pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔20 g cornstarch
✔25 g butter
✔Coffee extract

Assembly
✔Sugar paste
✔Coffee extract
✔ White pastry fondant

The recipe

For 5-6 eclairs

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

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour. Dry out the dough . Pour into a bowl and then gradually add the beaten eggs. Poach the choux pastry onto a micro-perforated mat with a fluted tip. Bake at 180°C for 35 to 40 minutes, then cool on a wire rack.

Pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔20 g cornstarch
✔25 g butter
✔Coffee extract

In a saucepan, bring the milk to the boil. In a bowl, mix the yolks with the caster sugar. Add the cornflour. Pour in the hot milk, then return everything to the saucepan. Cook, stirring constantly. The cream will thicken. Remove from the heat, add the chopped butter and coffee extract. Strain and set aside in a cool place.

Take the crème pâtissière and loosen it a little by stirring with a spatula, then line a pastry bag fitted with a piping tip. Make two holes under each éclair and fill with coffee pastry cream.

Heat a little white fondant in a bain-marie. Be careful not to exceed 40°C. You may wish to add a little water (1 to 2 teaspoons). Pour a little white fondant into a small bowl and add coffee extract. Measure out according to desired color. Line a piping bag with the colored fondant and another piping bag fitted with a ribbon tip for the white fondant.

Cover the eclairs with the ribbon tip for the white fondant, then immediately pipe horizontal lines with the colored fondant. Using a wooden skewer, trace the spider’s web.

Spider choux

Spider choux composed of

– choux pastry,
– cracker,
– pastry cream,
– fondant pâtissier,
– chocolate vermicelli,
– sugar paste.

Material used

– Silikomart microperforated silicone baking mat

– Pastry bags

– Garnishing tip

– de Buyer ribbon tip

Ingredients

Crackers
35g butter
35g brown sugar
35g flour

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

Chocolate pastry cream
300ml milk
60g sugar
3 egg yolks
20g cornflour or cream powder
40g milk chocolate

Fondant pâtissier
Chocolate vermicelli
Sugar paste

The recipe

For 5 spiders

Crackers
35g butter
35g brown sugar
35g flour

Mix all ingredients, spread between two sheets, place in the freezer for a few minutes, then cut into circles.

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 choux on a baking sheet covered with a silpat micro perforated baking mat: one large choux and one small choux side by side. Place a disk of cracker on each puff. Bake at 170°C for 35 to 40 minutes. Leave to cool.

Chocolate pastry cream
300ml milk
60g sugar
3 egg yolks
20g cornflour
40g milk chocolate
20g butter

Heat the milk in a saucepan. In a bowl, combine the egg yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Add the milk chocolate, then the butter cut into pieces. Stir well, filter and chill.

Cut a hole in the bottom of each puff pastry and fill with pastry cream using a piping bag. Cover with fondant pastry using a ribbon tip and immediately apply the chocolate vermicelli to hold it in place.

I decorated them with paws made of black-colored sugar paste.

Tatin tartlet

Tartelette tatin made with

– sweet pastry
– cooked apple slices
– caramel
– a tuile

Material used

– Silikomart 6-cavity cylinder mould

– XiaoShenLu silicone lace mould

– A large mandolin

Ingredients

For the caramel
140g sugar
50g water
80g butter, cut into pieces

6 large Golden

For the sweet pastry
140g flour
20g caster sugar
65g butter
A little egg yolk
1 pinch of salt

Cooking time

160°C
40 + 40 minutes

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

The recipe

For 6 tartlets

For the caramel
140g sugar
50g water
80g butter

Make the caramel in a saucepan with the water and sugar. Once it has a nice colour, turn down the heat and add the butter, cut into pieces, in batches. Mix and pour into the cavities of the silikomart cylinder mould.

Use a mandolin to cut out large apples (Golden apples hold up well to cooking), then use a pastry cutter to cut them to the diameter of your mould cavity. Place them in your moulds on top of the caramel. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven.

For the sweet pastry
140g flour
20g icing sugar
65g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, line with cling film and chill in the fridge. Roll out the pastry with a rolling pin and cut out using a cookie cutter to the diameter of your tin (the same one you used to cut out the apples). Place on top of the apples and bake for a further 40 minutes. Leave to cool slightly and remove from the mould.

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

Mix all the ingredients together. Line the silicone mould. I used a pear shape to match the size of my tartlet. 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. Be careful, they harden very quickly. Immediately cut out the tuile with a pastry cutter before it hardens.

Place the tuile on the tartlet just before serving. I decorated it with a mint leaf. I poached a little milk chocolate to form the apple seeds in the holes and made little chocolate apple tails.

Hazelnut entremet

Hazelnut Entremet made with

– a hazelnut biscuit,
– a praline insert,
– a creamy praline insert,
– a hazelnut mousse,
– a chocolate shell,
– a neutral glaze.

Materials used

– Silikomart truffles 15 mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Creamy praline insert
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g hazelnut praline

Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔50g egg white
✔35 g icing sugar
✔10 g melted butter
✔7 g flour

Praline crisp
✔20g milk chocolate
✔40g hazelnut praline
✔20g crêpes dentelles

Hazelnut mousse
✔2 yolks
✔20g sugar
✔80g milk
✔3 2g gelatine leaves
✔100g hazelnut praline
✔200g cold liquid cream

Chocolate shell
✔250g Milk Chocolate
✔50g White Chocolate
✔50g dark chocolate

Neutral topping
✔150 g sugar
✔150 g water
✔3 2g gelatine leaves

The recipe

For 6 desserts

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts 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 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 half of the 6 cavities in the silikomart truffle 15 mould with praline. Place in the freezer.

Creamy praline insert
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g hazelnut praline

Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar until lightly white. Bring 50 ml of 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 hazelnut praline and stir. Fill the insert mould with the cream on top of the praline. Place in the freezer for at least 4 hours.

Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔50g egg white
✔35 g icing sugar
✔10 g melted butter
✔7 g flour

In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, 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.

Praline crisp
✔20g milk chocolate
✔40g hazelnut praline
✔20g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Spread over the biscuits and place in the freezer.

Hazelnut mousse
✔2 yolks
✔20g sugar
✔80g milk
✔3 2g gelatine leaves
✔100g hazelnut praline
✔200g cold liquid cream

Hydrate the gelatine in very cold water. Mix the yolks and caster sugar in a bowl. Heat the milk in a saucepan. Pour the hot milk over the previous mixture, stir and return the mixture to the pan. Cook, stirring constantly, until the mixture reaches 82°C. Remove from the heat, add the gelatine and mix well. Add the praline, mix well and set aside. Whip the cold cream with a mixer and fold into the warmed mixture.

Assembly

Pour the hazelnut mousse halfway into the silikomart Dolce tartufo mould. Add the frozen insert, the hazelnut biscuit with the crunch towards the inside. Top with the mousse. Place in the freezer overnight.

The next day, unmould the desserts and poach the remaining mousse, making a point on the top. Return to the freezer for a few minutes, then smooth the hazelnut tip to give it its shape. Return to the freezer.

Chocolate shell
✔250g Milk Chocolate
✔50g White Chocolate
✔50g dark chocolate

Melt white and dark chocolate and place in two piping bags.

In a narrow glass that can hold the hazelnut, pour melted milk chocolate, Come poach on top of white chocolate then dark chocolate. Using a wooden pick, plunge the hazelnut into the glass, stopping a few millimetres from the edge of the hazelnut.

Repeat the process for all the hazelnuts, coating each with white chocolate and then dark chocolate. Return the hazelnuts to the freezer.

Neutral topping
✔150 g sugar
✔150 g water
✔3 2g gelatine leaves

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the sugar, water to a heavy boil. Remove from the heat and add the gelatine, wrung out and softened. Stir well. Remove the hazelnuts from the freezer and cover with the glaze, which has been cooled to 35°C. Place in a cool place to defrost. Allow 3 to 4 hours.