English - Les délices 31

Strawberry and vanilla cake

Strawberry and vanilla cake
– an almond cookie,
– a strawberry mousse,
– vanilla mousse,
– strawberry jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie
35g almond powder
35g powdered sugar
25g egg
7g flour
2 egg whites

Strawberry mousse
120g mixed strawberries
20g powdered sugar
90g min. 30% fat liquid cream
3g gelatin

Vanilla mousse
90g white chocolate
90g liquid cream
4g gelatin
130g liquid cream 30% fat
1 vanilla pod

Strawberry jelly
50g strawberries, mixed and strained
15g water
10g powdered sugar
2g gelatin

The recipe

For 4 people

Almond cookie
35g almond powder
35g powdered sugar
25g egg
7g flour
2 egg whites

Mix ingredients together. Bake in a 170°C oven. Cut out a 12X12cm rectangle.

Vanilla mousse (85g X3)
90g white chocolate
90g liquid cream
4g gelatin
130g liquid cream 30% fat
1 vanilla pod

Mix the melted white chocolate, hot cream, vanilla and gelatine. Add the whipping cream. Pour over the almond cookie and place in the freezer for 10 minutes.

Strawberry mousse(85g X2)
120g mixed strawberries
20g powdered sugar
90g min. 30% fat liquid cream
3g gelatin

Mix strawberries and gelatine. Add the whipping cream and pour over the vanilla mousse (approx. 85g). Return to the freezer for 10 minutes.

Assembly

Proceed quickly with the rest of the assembly, otherwise the mousses will start to set, interspersing successive layers of vanilla and strawberry mousse. Place in the freezer overnight or for at least 6 hours.

Strawberry jelly
50g strawberries, mixed and strained
15g water
10g powdered sugar
2g gelatin

Make a strawberry jelly and pour over the frozen cake.

Place in a cool place while defrosting.

Creme brulee peach lavender

Crème brulée peach lavender with

– white peaches,
– lavender sprigs,
– brown sugar.

Equipment used

– Crème brulée ramekins

– Kitchen blowtorch

Ingredients

✔150g milk
✔150g cream
✔4 small sprigs of lavender
✔White peaches
✔20g caster sugar
✔20g brown sugar
✔3 egg yolks
✔Brown sugar

The recipe

Ingredients for 6 ramekins

✔150g milk
✔150g cream
✔4 small sprigs lavender
✔White peaches
✔20g caster sugar
✔20g brown sugar
✔3 egg yolks
✔Brown sugar

Peel white peaches and cut into quarters. Divide between 6 ramekins.

Heat the milk and cream. Turn off the heat. Add lavender sprigs. Cover the pan and leave to infuse for 15-20 minutes.

In a bowl, add the caster sugar, brown sugar and egg yolks. Mix well. Pour over the hot mixture, having first removed the lavender sprigs (I filtered the mixture through a small sieve). Mix well. Using a spoon, remove the light foam and bubbles from the surface, then divide between 6 ramekins.

Bake for 1 hour at 100°C.

Place in a cool place, filming the ramekins, overnight.

Before serving, sprinkle with brown sugar, blowtorch, then sprinkle again with brown sugar and blowtorch again for a nice crust.

Strawberry entremet

Strawberry Entremet

– a strawberry mousse,
– a strawberry compote insert,
– a creamy strawberry insert
– a white chocolate crunch,
– a mirror glaze,
– a strawberry tail,
– sesame seeds.

Materials used

– Silikomart strawberry mould

– Ancel 210 bloom gelatin

– Silikomart pomponette mould 24 cavities

– Bamix-type hand blender without bell

– Kitchen thermometer

Ingredients

Strawberry compote
✔90g mixed strawberries
✔10g sugar
✔2g NH pectin
✔50g diced strawberries
✔2g gelatin

Creamy strawberry insert
✔15g sugar
✔1 egg yolk
✔70g strawberry coulis
✔1g gelatine
✔15g cream

White chocolate crisp
✔100g white chocolate
✔30g crêpes dentelles

Strawberry mousse
✔200g mixed strawberries
✔40g powdered sugar
✔150g liquid cream
✔6g gelatin

Mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔5g gelatin
✔45g liquid cream
✔red coloring

Assembly
✔Strawberry stems
✔Sesame seeds

The recipe

For 6 entremets

Strawberry compote (the day before)
✔90g mixed strawberries
✔10g sugar
✔2g NH pectin
✔50g diced strawberries
✔2g gelatin

Place the gelatin sheet in a bowl of cold water. Mix sugar and pectin NH in a small bowl. Heat the strawberry coulis with the caster sugar in a saucepan until it comes to a gentle boil. Add the diced strawberries and the sugar-pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Remove from heat and add the gelatine. Line the silikomart pomponette mould and chill for at least 1 hour to allow the gelatine to set. Then place in the freezer for at least 2-3 hours.

Strawberry cream insert (the day before)
✔15g sugar
✔1 egg yolk
✔70g strawberry coulis
✔1g gelatine
✔15g cream

Moisten gelatine in cold water. Heat the strawberry coulis in a saucepan. Mix the egg yolk and sugar in a bowl, without blanching, and add the boiling purée to the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine and cream. Leave to cool slightly. Fill the Silikomart pomponette mould and place in the freezer for 4 hours.

White chocolate crisp (the day before)
✔100g white chocolate
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles. Mix well. Roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut out using a circular cookie cutter.

Strawberry mousse (the day before)
✔100g mixed strawberries
✔20g caster sugar
✔120g liquid cream
✔3g gelatin

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry coulis with the powdered sugar. Remove from heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.

To assemble: Fill the silikomart mould halfway with strawberry mousse, working up the sides. Add the frozen insert in the middle, sticking the strawberry compote insert and the creamy strawberry insert together. Top with strawberry mousse and finish with white chocolate crunch. Place in the freezer overnight.

Mirror glaze (the day before)
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔5g gelatin
✔45g liquid cream
✔red coloring

Soften the gelatine in a container filled with cold water. Melt the white chocolate in the microwave. Heat water, sugar and glucose in a saucepan. Remove from heat and add the gelatin. Mix well. Pour over melted white chocolate. Add cream and coloring. Blend to homogenize the mixture using an immersion blender without a bell at the end, to limit the formation of air bubbles. Filter on contact and chill.

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

Final assembly
✔6 Strawberry tails
✔Sesame seeds

I decorated with sesame seeds and a strawberry tail. Place in a cool place for at least 2-3 hours while defrosting.

Melon Entremet

Melon Entremet

– melon mousse
– a melon compote insert,
– an almond biscuit
– chocolate icing.

Materials used

– Pumpkin 3D silicone mould
– Ancel 210 bloom gelatine
– Baking tray

Ingredients

Melon compote insert
60g mixed melon
10g sugar
2g NH pectin
30g diced melon
1.5g gelatine

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Melon mousse (the day before)
✔2 egg yolks
✔25g sugar
✔140g melon
✔100g single cream
✔4g gelatine

Icing
✔250g white chocolate
✔20g neutral oil
✔green colouring

The recipe

For 3 entremets

Melon compote insert
60g mixed melon
10g sugar
2g NH pectin
30g diced melon
1.5g gelatine

Soften the gelatine in a bowl of cold water. Mix the caster sugar and NH pectin in a bowl. Heat the blended melon in a saucepan over a low heat for a few minutes to reduce the water content. Increase the heat and when it boils, add the diced melon and the sugar and pectin mixture. Cook for 2 minutes, stirring constantly. Remove from the heat and add the gelatine, stirring well. Fill the silikomart petits fours mould. Chill for at least 30 minutes for the gelatine to take effect, then freeze for at least 3 hours.

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

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

Melon mousse (the day before)
✔2 egg yolks
✔25g sugar
✔140g melon
✔100g single cream
✔4g gelatine

Place the gelatine leaves in a bowl of cold water. Pour the 2 egg yolks and 25g caster sugar into a bowl (adjust the amount according to your melon). Mix well. In a small saucepan, heat the 140g of melon mix for a few minutes (3-4 minutes) over a low/medium heat to reduce a little and evaporate some of the water. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without stopping stirring, continue cooking like a custard, without exceeding 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.

In a separate bowl, whip the 100g of cold liquid cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.

Assembly
Fill the mould with the melon mousse, add the melon compote insert, add a little more mousse if necessary and finish with the almond biscuit. Place in the freezer overnight. I kept some of the leftover mousse for the melon stem.

The next day, unmould the desserts. Use the remaining mousse to make a melon stem. Put back in the freezer to set and harden.

Icing

✔250g white chocolate
✔20g neutral oil
✔green colouring

Melt some white chocolate in the microwave with a little neutral oil in a narrow container that is high enough but can hold your entremet. Add a tiny pinch of green colouring to obtain a pale green white chocolate. Remove a little chocolate and add some green colouring. Fill a piping bag with it. Poach the green chocolate on the star-shaped surface. Using a wooden skewer, dip your dessert into the chocolate (with the melon tail pointing downwards).

Repeat for the remaining cakes. Add more green chocolate to the surface and dip your frozen entremet.

Place the desserts in the fridge for 3 to 4 hours, just long enough for them to defrost.

Post-tasting opinion: I wanted to try this seasonal fruit in a dessert. It looks nice but the melon doesn’t have a strong enough flavour, very pronounced for my taste. Lacks flavour.

Red fruit tartlet

Red fruit tartlet made with

– sweet pastry,
– strawberry and raspberry compote,
– pastry cream,
– red fruit (strawberries, redcurrants, raspberries)
– chocolate squares.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik 70mm mould

Ingredients

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

Pastry cream
160g milk
2 egg yolks
40g sugar
15g cornflour
10g butter

Strawberry and raspberry compote
100g strawberries and raspberries
10g caster sugar
2g NH pectin

Assembly

Strawberries, redcurrants, raspberries
Mint leaves

The recipe

For 4 tarts

Pastry cream
160g milk
2 egg yolks
40g sugar
15g cornflour
10g butter

Heat the milk. In a bowl, combine the egg yolks, sugar and cornflour. Pour the hot milk over the egg yolks. Stir. Pour back into the saucepan. Stir until the cream thickens. Remove from the heat and add the capful of rum. Mix well. Pour into a bowl, strain and chill.

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

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper and refrigerate for 30 minutes. Line the circles with the pastry. Place in the freezer for 10 minutes while you preheat your oven. Place in the oven at 170°C and bake for 15/20 minutes (time may vary depending on the oven).

Strawberry and raspberry compote

100g strawberry and raspberry mix
10g caster sugar
1g pectin NH

Mix the sugar and NH pectin in a small bowl. Pour the strawberry and raspberry mixture, cut into small pieces, into a saucepan and heat over a low heat for a few minutes. Then increase the heat and, as soon as it boils, add the pectin and sugar mixture and cook for 2 minutes, stirring constantly.

Top the tartlets with the compote.

Take the crème pâtissière from the fridge. Loosen it a little with a spatula and fill the tartlets.

Add red fruit: strawberries, raspberries and redcurrants.

I decorated the tartlets with mint leaves and chocolate squares made with chocolate transfer paper.

Apricot and rosemary entremet

Apricot and rosemary entremet

– a sweet pastry cookie,
– an almond cookie
– an apricot and rosemary insert,
– apricot mousse,
– yellow and red velvet sprays.

Material used

– X6 silikomart mini Goccia mould

– X15 silikomart petit fours mould

– Ancel 210 Bloom gelatin (gold quality)

– Yellow and red velvet sprays

– Micro-perforated baking mat

Ingredients

Apricot insert (the day before)
✔50g mixed apricots
✔1 sprig rosemary
✔30g apricot bits
✔10g caster sugar
✔2g NH pectin

Almond cookie
✔35g powdered sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Apricot mousse (the day before)
✔2 egg yolks
✔25g sugar
✔110g apricots
✔90g liquid cream
✔3g gelatin

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

The recipe

For 4 desserts

Apricot insert (the day before)
✔50g mixed apricots
✔1 sprig rosemary
✔30g diced apricots
✔10g caster sugar
✔2g NH pectin

In a small bowl, combine the sugar and pectin. Pour the 50g of blended apricots into a saucepan. Add a small sprig of rosemary. Be careful not to add too much. Heat over low/medium heat for 2 to 3 minutes, stirring a little. Increase the heat, and as soon as it starts to boil, add the sugar and pectin mixture. Cook for 1 to 2 minutes. Turn off the heat.
Remove rosemary sprig. Add the diced apricots. Mix well. Fill a silikomart small oven insert mould (3/4 full), leave to cool slightly, then place in the freezer for at least 3 to 4 hours.

Almond cookie (the day before)
✔35g powdered sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

In a bowl, add the almond powder, powdered sugar, flour and melted butter. Mix well. Add the egg and mix again.

In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the dough, then gently fold in the rest using a pastry blender. Pour the cookie dough onto a baking sheet lined with baking paper, smoothing with an angled spatula. Be careful not to spread the dough too thin, so that it is at least 5-8 mm thick.

Place in the oven for around ten minutes at 180°C. Time may vary according to oven. The cookie should come out golden-brown. Remove the cookie from the oven and let it cool before cutting it out with a circular cookie cutter the same diameter as the opening of your silikomart mold.

Apricot mousse (the day before)
✔2 egg yolks
✔25g sugar
✔110g apricots
✔90g liquid cream
✔3g gelatin

Place the gelatine in a large bowl of cold water.
In a bowl, mix egg yolks, powdered sugar. Pour the 110g of mixed apricots into a saucepan. Heat to a gentle simmer. Pour over the previous mixture, stir and return to the pan. Heat over low/medium heat, stirring constantly, to 82-83°C. Remove from heat and add the wrung-out gelatine. Set aside. In a bowl, whip the chilled cream until stiff and gently fold in the cooled mixture with a pastry blender.

Assembly
Fill the silikomart mini Goccia X6 mold with apricot mousse, add the frozen insert, adding a little more mousse if necessary, then finish with the cookie. Place in the freezer overnight.

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

Mix all ingredients together, film and chill in the fridge. Roll out the dough between two sheets of baking paper and cut out using a round fluted cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your dough on a baking tray between two micro-perforated baking mats. Bake for ten minutes. Leave to cool.

Spray frozen entremets with yellow and red velvet spray. Place on sweet pastry cookie. Defrost in a cool place for at least 2 to 3 hours.

I decorated with verbena leaves.

Strawberry and mint cake

Strawberry and mint cake made with

– A mint biscuit,
– a strawberry compote,
– a mint mousse
– strawberry jelly.

Material used

– Square frame 12x12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Mint biscuit (the day before)
✔65 g almond powder
✔65 g icing sugar
✔15 g flour
✔1 egg
✔15 g melted butter
✔100g stiffly beaten egg whites
✔Mint leaves, mixed

Strawberry compote (the day before)
✔80g mixed strawberries
✔20g caster sugar
✔4g NH pectin
✔80g strawberries, cut into pieces
✔5g lemon juice
✔2g gelatine

Mint mousse (the day before)
✔100g cream
✔10g mint leaves
✔2 egg yolks
✔30g sugar
✔120g single cream
✔10g icing sugar
✔3g gelatine
✔qq drops mint flavouring
✔green colouring

Strawberry jelly
✔80g strawberries
✔2g gelatine
✔10g caster sugar
✔10g water
✔Red colouring

Assembly

✔A little melted white chocolate

The recipe

Serves 4

Mint biscuit (the day before)
Add and mix the ingredients. Pour onto a baking tray. Bake at 170°C. Cut the biscuit into two squares to fit your 12x12cm frame.

Place the 1st biscuit in the bottom of your frame.

Sprinkle with a little melted white chocolate.

Strawberry compote (the day before)
Make a strawberry compote and pour it over the biscuit in the frame. Chill for 1 hour before placing in the freezer for a few minutes.

Place the second mint biscuit on top.

Mousse menthe (the day before)
Pour the mint mousse over the second biscuit and place in the freezer again.

Strawberry jelly
The next day, make the strawberry jelly and cover the surface of the cake.

Peach and raspberry tartlet

Peach and raspberry tartlet

– sweet pastry,
– almond cream
– a raspberry compote,
– a peach in syrup,
– mascarpone whipped cream

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Pastry bag

Ingredients

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

Almond cream
✔35g softened butter
✔35g icing sugar
v35g almond powder
✔35g eggs

Raspberry compote
✔80g raspberries
✔10g sugar
✔2g NH pectin

Mascarpone whipped cream
✔70g single cream
✔35g mascarpone cheese
✔10g caster sugar

Assembly
✔Peaches in syrup
✔Chantilly

The recipe

For 4 tarts

Peaches in syrup
✔2 yellow peaches
✔1l water
✔100g caster sugar

Cut the peaches in half. Place them in a large saucepan with 1l water and 100g caster sugar. Cook for between 15 and 20 minutes. The time may vary depending on the ripeness of your peaches. Leave to cool, then peel gently. Set aside on absorbent paper.

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. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C.

Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs

Cream the butter with the icing sugar. Add the almond powder and eggs. Mix well. Pour into the base of the tartlets and bake for 20 minutes (time may vary according to oven). Leave to cool.

Raspberry compote
✔80g raspberries
✔10g sugar
✔2g NH pectin

Place the raspberries in a saucepan and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.

Spread the compote over the tartlets. Then place half a peach in syrup in the centre of the tartlet.

Mascarpone whipped cream
✔70g single cream
✔35g mascarpone cheese
✔10g caster sugar

Whip the very cold liquid cream with the mascarpone using an electric mixer. Fill a piping bag and poach the whipped cream all around.

I decorated with a little edible gold leaf. Chill until ready to eat.

Hazelnut pear entremet

Hazelnut pear entremet

– a hazelnut biscuit,
– a hazelnut praline insert,
– a pear mousse
– a speculoos biscuit,
– mirror icing.

Material used

– X6 mini Goccia silikomart mould

– X15 silikomart petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Bamix hand blender

Ingredients

Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar

Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Pear mousse (the day before)
✔150g mixed ripe pears
✔150g 30% liquid cream
✔4g gelatine

Speculoos biscuit
✔30g butter
✔60g speculoos biscuits

Milk chocolate mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g milk chocolate
✔30g liquid cream

Caramel-coloured mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g white chocolate
✔15g liquid cream
✔Caramel colouring

The recipe

For 4 desserts

Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar

Pour the hazelnuts and almonds 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 (rubbing to remove the skin), almonds and chopped caramel in the bowl of a blender and blend until you have a praline.

Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder (I mixed 65g of hazelnuts), 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 8 to 10 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. You will have some biscuit left over.

Pear mousse (the day before)
✔150g mixed ripe pears
✔150g 30% liquid cream
✔4g gelatine

Soften the gelatine leaves in a bowl of cold water. Heat the pear purée in a saucepan. Remove from the heat and add the wrung-out, softened gelatine, stirring well. Set aside. Whip the cold cream in a mixer. Add the cooled pear purée.

Assembly
Fill the silikomart mould with the pear mousse. Add the frozen praline insert. Top with the pear mousse and finish with the hazelnut biscuit. Place in the freezer overnight.

Speculoos biscuit
✔30g butter
✔60g speculoos

In a salad bowl, crumble the speculoos. Add the melted butter. Mix well. Fill a fluted biscuit cutter with the biscuits (approximately 15g), packing well with the back of a spoon. Carefully remove the biscuit cutter and repeat the operation 3 times.

Milk chocolate mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g milk chocolate
✔30g liquid cream

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 milk chocolate. Stir well. Add the cream. Use an immersion blender to blend the mixture evenly.

Caramel-coloured white chocolate mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g white chocolate
✔15g liquid cream
✔Caramel colouring

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 white chocolate. Stir well. Add the cream and colouring. Use an immersion blender to blend the mixture evenly. Pour into a piping bag.

Remove the mousses from the freezer, unmould and place on a wire rack. Immediately cover the surface with the milk chocolate icing, cooled to 35°C. Quickly apply the second 35°C icing before the first has set, using quick strokes. Place on the speculoos biscuits. Chill for at least 2 hours.

Peach and strawberry entremet

Peach and strawberry entremet
-peach mousse,
-a strawberry cream,
-an almond biscuit,
-yellow and red velvet spray.

Materials used

– Silikomart Bollicine mould X6

– Silikomart small oven mould x15 cavities

– Yellow and red velvet spray

Ingredients

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Strawberry cream
✔10g sugar
✔20g liquid cream
✔80g mixed strawberries
✔1.5g gelatine

Peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine

+ Yellow and red velvet spray

The recipe

For 6 desserts

Creamy strawberry insert
✔10g caster sugar
✔20g single cream
✔80g mixed strawberries
✔1.5g gelatine

Place the gelatine sheet in a large bowl of cold water. Heat the liquid cream, sugar and mixed strawberries in a saucepan until they begin to boil. Remove from the heat and add the gelatine, wrung out and softened. Mix well and leave to cool slightly. Fill the silikomart petits fours mould and place in the freezer for 2 to 3 hours.

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, whisk the egg whites. 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 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before cutting with a cookie cutter.

Peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine

Place the gelatine leaves in a bowl of cold water. In a bowl, pour the 2 egg yolks and the 25g caster sugar. Mix well. In a small saucepan, heat the 160g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without stopping stirring, continue cooking like a custard, without exceeding 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.

In another bowl, whip the 140g of very cold liquid cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.

Assembly

Fill the Silikomart mould 3/4 full with peach mousse. Add the strawberry insert. Top with the peach mousse and finish with the almond biscuit. Place in the freezer overnight.

The next day, remove the frozen desserts and immediately apply the yellow and red velvet sprays. Chill for at least 3 to 4 hours while defrosting.