English - Les délices 31

Pear tartlet tatin

Pear tartelette tatin made with

– sweet hazelnut pastry,
– hazelnut cream
– diced pears,
– a dome of pears and caramel,
– neutral icing.

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

Ingredients

Pears tatin
✔Pears in syrup
✔100 g caster sugar
✔45 g hot full cream
✔30g hot water
✔4 g gelatine

Hazelnut sweet pastry
✔110g flour
✔20g hazelnut powder
✔40g caster sugar
✔70g butter
✔1 yolk

Hazelnut cream
✔35g hazelnut powder
✔35g egg
✔35g sugar
✔35g butter

+ Diced pears in syrup

Neutral topping
✔100g water
✔100g sugar
✔4g gelatine

The recipe

For 6 tarts

Pears tatin
✔Diced pears in syrup
✔100 g caster sugar
✔45 g hot full cream
✔30g hot water
✔4 g gelatine

Soften the gelatine leaves in a bowl of cold water. Cut pear cubes and divide between the 6 cavities of the Silikomart mould. In a saucepan, make a caramel with the 100g sugar and 30g water. When the caramel is a lovely golden colour, pour in the 45g of previously heated cream. Stir and cook over a low heat. Remove from the heat and add the drained gelatine.

Pour into your silikomart ring Klassik tart tin over the diced pears. Leave to cool slightly, then place in the freezer overnight.

Hazelnut sweet pastry
✔110g flour
✔20g hazelnut powder
✔40g caster sugar
✔70g butter
✔1 yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put in the fridge for 30 minutes. Line the circles with the pastry.

Hazelnut cream
✔35g hazelnut powder
✔35g egg
✔35g sugar
✔35g kneaded butter

Cream the butter with the sugar. Add the hazelnut powder (or finely chop the hazelnuts) and the egg. Mix well. Divide the cream between the 6 tartlets. Top with the diced pears. Place in the freezer for a few minutes. Bake at 175°C for 20 minutes. Leave to cool completely.

Neutral topping
✔100g water
✔100g sugar
✔4g gelatine

In a bowl of cold water, soften the gelatine leaves. Pour the water and sugar into a saucepan and bring to the boil. Remove from the heat and add the wrung-out gelatine.

Remove the pear domes from the freezer and immediately apply the neutral glaze at 30°C. Place the pear domes on the tartlets and chill in the fridge until ready to eat and defrost (2 hours). I put a little edible gold leaf on top.

Popcorn entremet

Popcorn Entremet made with

– a sweet dough biscuit,
– a white chocolate crisp,
– a popcorn mousse
– mirror icing,
– homemade caramelised popcorn.

Material used

– Raggio X6 mini silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Micro perforated baking mat

Ingredients

White chocolate crisp
✔50g white chocolate
✔4g neutral oil
✔20g crêpes dentelles

Popcorn mousse
✔60g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% fat min.

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

Mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine

Assembly
✔Caramel
✔Popcorn

The recipe

For 4 desserts

White chocolate crisp
✔50g white chocolate
✔4g neutral oil
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a pastry cutter the diameter of the opening in your tin. I then used a pastry bag to pierce the centre. Keep in the freezer until ready to assemble.

Popcorn-infused cream
✔50g corn
✔200g liquid cream

Place some corn kernels in a saucepan with a little oil. Place a lid on the pan and heat through. When all the popcorn has popped, add some liquid cream. Heat the cream, turn off the heat and leave to infuse for at least 1 to 2 hours. Strain the popcorns, crushing them as much as possible to recover the infused cream, at least 120g.

Popcorn mousse (the day before)
✔120g popcorn-infused liquid cream
✔30g caster sugar
✔3g gelatine
✔110g liquid cream 30% MG min.

Place the gelatine leaves in a bowl of cold water. Return the infused cream to the heat. with the caster sugar. Mix well. Remove the gelatine from the heat, stir and set aside to cool slightly. Meanwhile, using an electric mixer, whip the 110g of very cold single cream. Incorporate the previous mixture and stir gently with a spatula.

Assembly
Fill the silikomart mini Roggia X6 mould with popcorn mousse and finish with the crisp. Place in the freezer overnight.

Caramel mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine

Soften the gelatine in a container filled with cold water. In a bowl, mix the cornflour with the 12g of water. In a saucepan, make a dry caramel with the 75g sugar. Decook the caramel with the previously heated water and cream. Add the cornflour and bring to the boil. Remove from the heat and add the drained gelatine. Mix, strain and chill.

The next day, reheat the icing to 30°C and cover the frozen desserts.

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

Mix all the ingredients together, cover with cling film and chill in the fridge. Roll out the pastry with a rolling pin and cut out using a cookie cutter. 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. Place in the oven for around ten minutes. Leave to cool.

Place the entremets on the sweet biscuits and chill until defrosted.

Chestnut and pear tartlet

Chestnut and pear tartlet

– sweet pastry,
– chestnut cream,
– diced pears,
– chestnut mousse,
– brown velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Klassik Silikomart silicone ring tart mold (6 cavities)

– Micro-perforated strip

– Klassik 70mm tarte ring Silikomart mold

– Brown velvet spray

Ingredients

Chestnut mousse (the day before)
✔100g chestnut cream
✔45g liquid cream
✔3g gelatin
✔100g liquid cream

✔90g Pears cut into cubes
✔Chestnut cream

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

+Brown velvet spray

The recipe

For 5 tarts

Chestnut mousse (the day before)
✔100g chestnut cream
✔45g liquid cream
✔3g gelatin
✔100g liquid cream

In a bowl of cold water, soften the gelatin leaf. In a saucepan, heat the 45g of liquid cream and the 100g of chestnut cream. Mix well. Remove from heat and add the wrung-out, softened gelatin. Mix and set aside.

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

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

Mix all ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then place in the fridge for at least 30 minutes. Line the circles. Bake at 165/170°C for 15-20 minutes. Leave to cool completely.

Spread 1 tablespoon of chestnut cream over the bottom of each tartlet.

Add diced pears.

Remove the chestnut mousse domes from the freezer, unmold and immediately apply the light-brown velvet spray. I decorated with a marron glacé and a little edible gold leaf.

Chill until defrosted.

Peanut Paris-Brest

Peanut Paris-Brest

– choux pastry,
– peanut-praline mousseline cream,
– peanut praline,
– and a few chopped peanuts.

Materials used

– Micro-perforated silicone baking mat

– Ancel 240 bloom gelatin

– Pastry bags

– Fluted tip

Ingredients

Peanut praline
✔200g peanuts
✔100g powdered sugar

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

Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet gelatin
+
✔150g softened butter
✔150g peanut praline

The recipe

For 5 Paris-Brest

Peanut praline
✔200g peanuts
✔100g caster sugar

Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container.

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. Remove from heat and add flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Gradually add the beaten eggs, mixing well between each egg. Poach the puffs in a circular pattern on a baking sheet lined with silpain. Sprinkle with chopped peanuts and powdered sugar. Bake at 170°C for 35 to 40 minutes (time may vary according to oven). Leave to cool.

Praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet gelatin
+
✔150g softened butter
✔150g peanut praline

Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Remove from heat and add gelatin and butter (20g). Place in a cool place. Work the butter into the cooled cream, then add the praline. Mix well.

Assembly
Cut out the choux, poach a little praline with a piping bag and then the mousseline cream with a fluted tip. Place the caps on top and sprinkle with powdered sugar. Decorate with peanuts.

Pear and hazelnut cake

Hazelnut pear cake
– a chocolate praline crunch,
– a hazelnut cookie,
– a pear mousse,
– hazelnut mousse,
– pear jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Hazelnut cookie
Hazelnut powder
Powdered sugar
Egg
Flour
Melted butter
Egg whites

Pears in syrup
Pears
Powdered sugar
Water
Liquid vanilla

Chocolate praline crisp
Milk chocolate
Praline
Crêpes dentelles

Pear mousse
Pear in syrup
Liquid cream
Gelatin

Hazelnut praline mousse
Liquid cream
Liquid cream 30% fat
Gelatin
Hazelnut praline

Pear jelly
Gelatin
Mixed pears in syrup
Pear cooking water

The recipe

Serves 4

Chocolate praline crisp

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

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

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

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 hazelnut cookie. Place in the freezer for 10 minutes.

Hazelnut mousse

To make a hazelnut mousse, pour the liquid cream and hazelnut praline into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the pear mousse. Place in the freezer for 10 minutes.

Add the remaining pear mousse and place in the freezer again for 10 minutes, followed by the remaining hazelnut mousse. Place in the freezer overnight.

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

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

Chocolate bread or « Chocolatine »

Chocolate breads or chocolatines

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

Ingredients

Pastry
✔250g flour
✔5 g salt
✔30 g caster sugar
✔15 g fresh baker’s yeast
✔50 g soft butter
✔120 g warm milk
+
✔125 g Lescure tourage butter

✔Chocolate sticks

The syrup
✔30g water
✔30g sugar

The recipe

Combine flour, salt, sugar, baking powder, warm butter and milk in food processor. Blend for about ten minutes.

Place in a bowl, cover and leave to rise for 45 minutes at room temperature.

Deaerate the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and shape into a rectangle (1/2 the size of the dough).

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. Cover both ends of the rectangle, without overlapping.

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 loaves
Roll out the dough into a regular rectangle 5 mm thick. Cut into 8.5 x 15 cm strips. Place 3 chocolate sticks per rectangle of dough, then roll out the pains au chocolat loaves loosely.

Place on a baking sheet lined with silpain. Brown the loaves with a mixture of egg yolk and cream.

Leave to rise for 2 hours at room temperature.

Apply a second coat of gilding before baking 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.

Chestnut Entremet

Chestnut Entremet composed of

– a sweet dough cookie,
– a chestnut crisp,
– a chestnut cookie,
– chestnut cream,
– brown mousse,
– brown velvet sprays.

Material used

– Silikomart MontBlanc 105 mould

– Baking tray

– Ancel 210 Bloom gelatin (gold quality)

– Pastry bag

– Brown velvet spray

Ingredients

Chestnut cookie
✔35g chestnut flour
✔35g sugar
✔10g melted butter.
✔25g egg
✔1 egg white

Chestnut mousse
✔50g Liquid cream
✔50g Chestnut cream
✔3g Gelatin
✔120g Cold liquid cream

Chestnut crisp
✔30g white chocolate
✔30g chestnut cream
✔25g crêpes dentelles

+Brown velvet spray

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

La recette

For 4 to 5 desserts

Chestnut cookie
✔35g chestnut flour
✔35g sugar
✔10g melted butter.
✔25g egg
✔1 egg white

In a bowl, mix the egg with the powdered sugar. Add chestnut flour, and melted butter. Mix well. In another bowl, beat egg whites with powdered sugar. Gently fold the egg whites into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for 8-10 min at 180°C. Remove from the oven and leave to cool before cutting out with a round cookie cutter to fit the diameter of your silicone mould opening.

Poach the chestnut cream over the cookies and place in the freezer. For the chestnut cream, you can make your own using vacuum-packed or jarred chestnuts, or use ready-made cream.

Chestnut crisp
✔30g white chocolate
✔30g chestnut cream
✔25g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and chestnut cream…. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using the same cookie cutter used to cut the chestnut cookie. Keep in the freezer until ready to assemble.

Brown mousse
✔50g Liquid cream
✔50g Chestnut cream
✔3g Gelatine
✔120g cold liquid cream

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

Assembly

Fill Montblanc silikomart mould with chestnut mousse, add chestnut cookie covered with chestnut cream, cream side in. Top with chestnut mousse and finish with chestnut cream crumble. Place in the freezer overnight.

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

Mix all the ingredients, wrap and chill in the fridge. Roll out with a rolling pin and cut out with a cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your dough on a baking sheet between two micro-perforated baking mats. Bake for around ten minutes. Leave to cool.

The next day, turn out the frozen entremets and immediately apply the brown velvet spray. Place the entremet on the sweet cookie and chill until defrosted.

Tatin tartlet

Tatin tartlet made with

– sweet pastry,
– apple slices,
– homemade caramel,
– mascarpone whipped cream.

Material used

– Silikomart cylinder mould 6 cavities

– Silikomart quenelle mould

– Mandolin

Ingredients

For the mascarpone whipped cream
15g sugar
80g liquid cream 30% MG
40g mascarpone cheese

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

Golden apples

Sweet dough
100g flour
30g caster sugar
42g butter
one egg yolk
1 pinch salt

Cooking time

160°C
40 + 40 minutes

The recipe

For 4 tartlets

For the mascarpone chantilly
15g sugar
80g liquid cream 30% MG
40g mascarpone cheese

Whip the cream and mascarpone with an electric mixer. Gradually add the powdered sugar. Line the silicone quenelle mold and place in the freezer for at least 3 hours.

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

Make the caramel in a saucepan with the water and sugar. Once the caramel has reached a nice color, turn down the heat and add the chopped butter in batches. Mix well and pour into the silikomart mould.

Cut large apples (I used goldens, which hold up well to cooking) using a large mandolin, then a cookie cutter the diameter of your mold. Place the apple slices on the caramel. Bake for 40 minutes at 160°C. Pack the apples when removed from the oven.

Sweet dough
100g flour
30g caster sugar
42g butter
one egg yolk
1 pinch salt

Mix all the ingredients together, wrap and chill in the fridge. Roll out the dough, but not too thinly, and cut out using the same cookie cutter used to cut the apple slices. Place in the freezer for a few minutes.

Remove the silikomart from the oven. Place on top of the apples and bake for a further 40 minutes. Leave to cool slightly and unmould.

Spoon the frozen chantilly onto the completely cooled tartlets. Decorate with gold leaf.

Chill until ready to eat.

Hazelnut entremet

Hazelnut Entremet made with

– a hazelnut biscuit,
– a creamy praline insert,
– a hazelnut mousse,
– a chocolate decoration,
– a mirror icing,
– velvet spray.

Material used

– Silikomart Ode 50 mono portioon mould

– Silikomart half sphere mould x15 cavities

– Silikomart tartufino mould

– XiaoShenLu Plum Bossom 5 Hole Lace Mat

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Creamy praline insert
✔20g sugar
✔1 egg yolk
✔1g gelatine
✔25g praline
✔60g cream

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

Praline crisp
✔15g milk chocolate
✔15g hazelnut praline
✔10g crêpes dentelles

Hazelnut mousse
✔35g praline
✔1 yellow
✔50g cream
✔20g sugar
✔120g liquid cream
✔3g gelatine

+Brown velvet spray
+milk chocolate decoration

Mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g milk chocolate
✔15g liquid cream

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.

Creamy praline insert
✔20g sugar
✔1 yolk
✔1g gelatine
✔25g praline
✔60g cream

Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar until slightly pale. Bring 60g 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 mix. Fill the insert mould with the cream. 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
✔15g milk chocolate
✔15g hazelnut praline
✔10g 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 for a few minutes. Using a cookie cutter, cut out the crumble. Keep in the freezer until ready to assemble.

Hazelnut mousse
✔35g praline
✔1 yellow
✔50g cream
✔20g sugar
✔120g liquid cream
✔3g gelatine

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 into the silikomart Ode 50 single portion mould. Add the frozen insert, a little mousse, the hazelnut biscuit and then the crisp. Place in the freezer overnight.

Using the remaining hazelnut mousse, fill 6 cavities in the Tartufino silikomart mould. Insert a hazelnut inside. Place in the freezer.

The next day, remove the cakes from the moulds. Apply velvet spray.

Decorate with milk chocolate using the silicone mould. Place a leaf on each dessert.

You can also draw the shape on baking paper or print it out, then place a sheet of guitar paper on top. Start by tracing the outline with a thin line of chocolate. Leave to set for a few minutes in the freezer, then fill the inside with your tempered chocolate.

Mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g white chocolate
✔15g liquid cream

Place the gelatine sheet 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 liquid cream. Use an immersion blender to blend the mixture smoothly. Cover the frozen balls with hazelnut mousse from the Tartufino silikomart mould. Place a marble on each dessert. Place in the fridge to defrost.

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.