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Peanut, caramel and chocolate entremet

Peanut, caramel and chocolate entremet consisting of

– a sweet pastry biscuit,
– a peanut biscuit,
– a soft caramel,
– a peanut mousse,
– a mirror glaze,
– roasted and caramelised peanuts.

Material used

– Micro perforated silicone baking mat

– Pavoni Mister mould

Ingredients

Peanut praline
✔100g unsalted peanuts
✔50g caster sugar

Peanut biscuit
✔65g peanut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar

Praline crisp
✔15g milk chocolate
✔40g praline peanuts
✔20g crêpes dentelles

Soft toffee
✔50g liquid full cream
✔15g whole milk
✔15g glucose syrup
✔25g sugar
✔25g glucose syrup
✔1 pinch of salt
✔17g butter
✔12g milk

Praline mousse
✔100g liquid cream
✔80g peanut praline
✔40g white chocolate
✔160g liquid cream
✔4g gelatine

Sweet pastry (Next day)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk

Dark chocolate mirror glaze
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g milk chocolate
✔45 ml liquid cream 30% MG min.
✔3 sheets of gelatine 2g

The recipe

For 6 desserts

Tender caramel
✔50g liquid full cream
✔15g whole milk
✔15g glucose syrup
✔25g sugar
✔25g glucose syrup
✔1 pinch of salt
✔17g butter
✔12g whole milk

In a saucepan, bring 50g cream to the boil with 15g milk, 15g glucose and the salt. In another pan, make a caramel with 25g sugar and 25g glucose. Remove from the heat. Deglaze the caramel with the hot cream and milk mixture in several stages. Return to the heat, stirring regularly. Place the caramel in a narrow container. When the caramel is about 60°C, add the chopped butter and milk. Use a hand blender to mix the caramel well. Strain and store in a cool place.

Peanut praline
✔100g unsalted peanuts
✔50g caster sugar

Pour the unsalted peanuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the peanuts and the chopped caramel in the bowl of a blender and blend until you have a peanut praline.

Peanut Biscuit
✔65 g peanut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the peanut powder (I finely mixed unsalted peanuts), flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. 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 allow it to cool before peeling it off the paper and cutting out square biscuits with a biscuit cutter. You will be left with these proportions of biscuit.

Praline crisp
✔15g milk chocolate
✔40g praline peanuts
✔20g crêpes dentelles

Mix the peanut praline, melted milk chocolate and crumbled crêpes dentelles. Spread on the biscuits and put in the freezer.

Praline mousse
✔100g liquid cream
✔80g peanut praline
✔40g white chocolate
✔160g liquid cream
✔4g gelatine

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the cream and praline. In another bowl, melt the white chocolate in the microwave. Remove from the heat and add the gelatine. Mix, pour over the white chocolate, mix again and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Assembly

Pour the mousse halfway up into the Pavoni Mister mould. Poach in the middle of the soft caramel. Add unsalted peanuts, cover with mousse and finish with the hazelnut biscuit, crisp side in. Place in the freezer overnight.

Sweet dough (The day after)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk

Mix all the ingredients together, film and put in the fridge. Roll out the dough with a rolling pin and cut out with a square, fluted 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 about ten minutes. Leave to cool.

Dark chocolate mirror glaze
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g milk chocolate
✔45 ml liquid cream 30% MG min.
✔3 x 2g gelatine leaves

In a saucepan, heat the sugar, water and glucose until boiling. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream (30% fat). Use a hand blender to mix the mixture thoroughly.

Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35°C. Place on top of the sweet biscuit.

I decorated with a chocolate square made with chocolate transfer sheet. I added chopped peanuts, roasted and caramelised in a pan, to the base of the cake.

Chocolate choux

Chocolate choux made of

– choux pastry,
– cocoa cracker,
– chocolate pastry cream,
– chocolate ganache.

Material used

– Micro-perforated baking mat

– Ancel 210 bloom gelatin

– Fluted nozzle

– piping bag for filling

– Pastry bag

– Chocolate transfer sheet (meilleurduchef.com)

– food-grade gold leaf

Ingredients

Chocolate ganache
✔80g cream
✔80g milk chocolate
✔120g cream

Chocolate custard
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cornflour
✔30g milk chocolate

Cocoa cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔10g cocoa powder

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

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The recipe

For 6 to 7 choux

Chocolate ganache
✔80g cream
✔80g milk chocolate
✔120g cream

In a saucepan heat the cream. Pour off the heat, in three stages, over the milk chocolate previously melted in the microwave. Then pour in the cold liquid cream. Mix, cover with cling film and chill for at least 4 hours.

Cocoa cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔10g cocoa powder

Mix all the ingredients together, roll out between two sheets of greaseproof paper, place in the freezer for a few minutes and then cut out circles the diameter of your choux. Return to the freezer while you prepare your choux.

For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)

In a saucepan heat the water, milk, butter, salt and sugar.
Add the flour all at once and mix well to dry out the dough for 2 to 3 minutes.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the puffs on a baking tray covered with a micro-perforated baking mat and place a disc of cracker on each puff. Bake in the oven at 170°C for 35 to 40 minutes (time may vary depending on the oven). Allow to cool.

Chocolate pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cornflour
✔30g milk chocolate

Heat the milk and chocolate in a saucepan. In a bowl mix the yolks, sugar, cornflour. Pour the hot milk over it. Stir. Pour back into the saucepan. Stir until thickened. Set aside in a bowl, strain on contact and chill.

Assembly
Take the pastry cream from the fridge. Loosen it a little and fill the cream into a pastry bag fitted with a piping bag. Make a small hole in the bottom of each bun and fill with the cream.

Beat the chocolate ganache with an electric mixer. Fill with a piping bag fitted with a fluted tip and poach this ganache on your chou upside down.

I made a milk chocolate decoration. Melt some milk chocolate and pour it onto a sheet of chocolate transfer paper. Smooth with an angled spatula. Let the chocolate set and then cut out with a cookie cutter.

I placed a small edible gold leaf in the middle.

Coffee and mascarpone tartlet

Coffee and mascarpone tartlet made with

– sweet pastry,
– coffee-soaked sponge cake,
– coffee ganache,
– a coffee mousse,
– brown velvet spray.

Material used

– Micro perforated silicone baking mat

– Klassik Silikomart silicone ring tart mould (6 cavities)

– Micro-perforated strip (optional)

– Silikomart Klassik tart ring mould 70mm

– Brown velvet spray

– Thermoformed chocolate heart mould

– Silikomart Florentine mould x8 cavities

Ingredients

Mascarpone cream
✔125g mascarpone
✔1 yellow
✔1 white
✔40g caster sugar
✔10g milk
✔1 x 2g gelatine sheet

Spoon biscuit
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
✔ icing sugar

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

Coffee ganache
✔40g liquid cream
✔40g white chocolate
✔40g cold liquid cream
✔Coffee extract

The recipe

For 6 tarts

Mascarpone cream
✔125g mascarpone
✔1 yellow
✔1 white
✔40g caster sugar
✔10g milk
✔1 sheet of 2g gelatine

Place the gelatine sheet in a large bowl of cold water for about ten minutes.
In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Stir to combine. Separate the white from the yellow. Whip the yolk with the mascarpone and half the sugar (20g). Add the milk and gelatine. Mix and set aside.
Beat the egg white with the remaining 20g sugar. Gently mix the egg whites with the mascarpone cream. Fill the silikomart ring Klassik tart mould and place in the freezer for at least 3 hours

Coffee ganache
✔40g liquid cream
✔40g white chocolate
✔40g cold liquid cream
✔Coffee extract

In a saucepan heat the cream with the coffee extract. Pour off the heat, in three stages, over the white chocolate previously melted in the microwave. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place for at least 4 hours.

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

Mix all the ingredients together, roll out and place in a cool place. Roll out the pastry thinly between 2 sheets of baking paper. Line the Silikomart tartlet circles, having previously placed a Forosil strip in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tarts on a micro perforated baking mat at 165° for about 15 to 20 minutes. Leave to cool.

Spoon biscuit
1 egg white
1 egg yolk
30g caster sugar
30g flour
icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag with a plain tip. Fill the 8-cavity Florentine silikomart mould and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and remove from the mould.

Assembly

1 espresso

Soak the spoonfuls of coffee on both sides with a brush. Place a biscuit in the bottom of each tartlet. Take the ganache out of the fridge and beat it with an electric mixer. Pour the ganache into the tartlets and smooth out to the edge with an angled spatula. Remove the mascarpone mousse domes from the freezer, turn out of the mould and immediately apply the brown velvet spray. Place on top of the ganache. Place in the fridge for at least 2 hours.

I decorated with a small white chocolate heart made with a thermoformed chocolate mould.

Chocolate and pistachio cake

Chocolate and pistachio cake composed of

– a pistachio biscuit,
– a milk chocolate mousse,
– a pistachio cream,
– a pistachio mousse,
– a mirror glaze.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pistachio biscuit
✔65g icing sugar
✔1 egg
✔65g pistachio powder
✔20g butter
✔15g flour
✔15g caster sugar
✔2 egg whites

Pistachio praline crisp
✔60g pistachio praline
✔35g crêpes dentelles
✔30g white chocolate

Milk chocolate mousse
✔1 leaf gelatine (2g)
✔65g cream
✔1 yellow
✔10g sugar
✔30g milk
✔50g milk chocolate

Pistachio cream
✔2g gelatine
✔120 ml cream
✔1 egg yolk
✔15g caster sugar
✔40g pistachio praline

Pistachio mousse
✔50g liquid cream
✔50g white chocolate
✔50g liquid cream 30% MG
✔2g gelatine
✔30g pistachio praline

Chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g liquid cream
✔2 x 2g gelatine leaves

The recipe

Serves 5 to 6

Pistachio biscuit
65g icing sugar
1 egg
65g pistachio powder
20 g butter
15 g flour
15g caster sugar
2 egg whites

In a bowl, add the pistachio powder (mix unsalted pistachios), icing sugar and whole egg. Mix well. Add the sifted flour. Mix well.

In another bowl, beat the egg whites with a mixer and the caster sugar. Incorporate a third of the whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper and smooth out the dough. Bake the biscuit for 10 to 12 minutes at 180°C.

Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out two rectangles measuring 20X11cm. Place the first biscuit on a plate inside your rectangular frame.

Pistachio crisp
✔30g white chocolate
✔60g pistachio praline
✔35g crêpes dentelles

In a bowl, pour the praline, the previously melted white chocolate and add the crêpes dentelles. Mix gently. Spread on the pistachio biscuit and put in the freezer.

Milk chocolate mousse 150g
✔1 leaf gelatine (2g)
✔65g cream
✔1 yolk
✔10g sugar
✔30g milk
✔50g milk chocolate

Soften the gelatine leaf in a bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold custard with an electric mixer and add it to the cream in two or three batches, mixing gently with a spatula each time. Pour over the pistachio praline crumble and place in the freezer. Freeze for 5 minutes. Then place the second pistachio biscuit and return to the freezer.

Pistachio cream (the day before) 160g
✔2g gelatine
✔120 ml cream
✔1 egg yolk
✔15g caster sugar
✔40g pistachio praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 120ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pistachio praline and mix. If necessary you can blend the mixture a little so that it is smooth. Leave to cool slightly, then pour over the pistachio biscuit and place in the freezer for a few minutes before adding the second pistachio biscuit.

Pistachio mousse
✔40g liquid cream
✔40g white chocolate
✔40g liquid cream 30% MG
✔2g gelatine
✔30g pistachio praline

Heat, in a small saucepan, the 40g of liquid cream. Pour over the white chocolate previously melted in the microwave. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the pistachio praline. Mix well. Set aside. Whip the cold cream (40g) with an electric mixer. Using a spatula, gently add the previous mixture.

Pour over the pistachio cream, leaving 2 to 3 mm free if possible to apply the icing. Place in the freezer overnight or for at least 6 hours.

Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

In a saucepan, heat the sugar, water and glucose until boiling. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the chocolate that has been melted in the microwave. Stir well. Add the liquid cream. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the glaze, which has been cooled to about 35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, if necessary, so that the layers are well defined.

Serve whole or cut into individual slices and thaw in the fridge for at least 3-4 hours. I put little gold leaves on the top.

Lemon meringue and pecan tartlet

Lemon meringue and pecan tartlet made of

– sweet pastry,
– lemon mousse,
– a pecan biscuit,
– a milk chocolate pecan crunch,
– yellow velvet spray,
– of Italian meringue.

Material used

– Silikomart Truffle mould X15 cavities

– Micro perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

– yellow velvet spray

Ingredients

Pecan Praline
✔100g pecans
✔50g caster sugar

Pecan biscuit
✔30g pecan powder
✔25g egg
✔1 egg white
✔35 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar

Pecan crisp
✔15g milk chocolate
✔30g pecan praline
✔15g crêpes dentelles

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

Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔160g liquid cream

Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water

The recipe

For 9 small tarts

Pecan praline
✔100g pecans
✔50g caster sugar
Pour the pecans onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline. You will have some praline left over from this recipe for another recipe.

Pecan biscuit
✔30 g pecan powder
✔25g egg
✔1 egg white
✔35 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the egg with the icing sugar. Add the pecan powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture with 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 from the oven and allow to cool.

Pecan crisp
✔15g milk chocolate
✔30g pecan praline
✔15g crêpes dentelles
Mix the praline, melted chocolate and crumbled crêpes dentelles. Spread on the pecan biscuit and put in the freezer. Then cut out your biscuit with a biscuit cutter to the diameter of your mould.

Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔160g single cream

In a bowl of cold water, place the gelatine leaves. In a saucepan, pour and heat the eggs, sugar, lemon juice. Cook until it reaches 85°C without stopping to stir. Remove from the heat and add the gelatine, wrung out and softened. Mix and set aside. Whip the cold cream with an electric mixer and add to the previous preparation when it has cooled.

Pour the lemon mousse into the Silikomart Truffles X15 mould. Finish with the biscuit, with the chocolate praline crunch on the inside. Place in the freezer for at least 4 hours, ideally overnight.

Sweet dough
✔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 and put in the fridge. Roll out the dough with a rolling pin and cut out with a fluted cookie cutter. Place in the freezer for a few minutes. Preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.

Turn out the lemon mousses and immediately apply the yellow velvet spray. Then place on the sweet biscuits.

Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water

In a saucepan, heat the water and sugar to 118°C. Start beating the egg white with an electric mixer, then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag with a fluted tip.

Assembly
Poach the meringue over the lemon mousses and then use a blowtorch to colour it. Place the tarts in the fridge until ready to eat.

Tiramisu cake

Tiramisu cake made with

– homemade sponge cake,
– mascarpone cream,
– brown velvet spray.

Material used

– Rectangular pastry frame 20X11cm

– Pastry bag

– Plain pastry bag

– Ancel 210 bloom gelatine

– Brown velvet spray

Ingredients

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar

Baking
180°C – 8 to 10 minutes

Mascarpone cream
✔250g mascarpone
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2 x 2g gelatine leaves

Assembly
✔Expresso
✔Spray velvet brown

The recipe

For 5 to 6 people

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar

Separate the whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag with a plain tip. Poach the sponge biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and cut into two rectangles of 20X11cm.

Mascarpone cream
✔250g mascarpone
✔3 yellow
✔3 white
✔80g caster sugar
✔20g milk
✔2 x 2g gelatine leaves

Place the gelatine sheets in a large bowl of cold water for about ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix and set aside. Separate the whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) with an electric mixer. Add the milk and gelatine mixture. Mix and set aside.

Beat the egg whites in the second bowl with an electric mixer, gradually adding the remaining 40g sugar. Gently mix the egg whites with the mascarpone cream.

Assembly
✔A double espresso
✔brown velvet spray

Soak the tops of your biscuits, with a brush, with coffee. Place your pastry frame on a plate. Insert the first coffee-soaked biscuit. Add the mascarpone cream to a height of about 1 cm. Place in the freezer for a few minutes and then place the second biscuit soaked in coffee. Add more mascarpone cream to the top of the frame. Smooth with an angled spatula, using the edge of the frame as a guide. Fill a piping bag with the remaining mascarpone cream. Poke the top evenly. Place in the freezer overnight.

The next day, rub the edges of the frame a little and remove it. Put it back in the freezer for a while before applying brown velvet spray to the top.

Apple crumble tart

Apple crumble tart made with

– hazelnut sweet pastry,
– diced apples,
– crumble.

Material used

– Micro perforated silicone baking mat

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik mould 70mm

Ingredients

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

Apples
✔2 golden
✔10g water
✔20g caster sugar
✔Cinnamon powder

Crumble
✔140g flour
✔115g brown sugar
✔100g butter
✔Cinnamon powder

The recipe

For 5 tarts

Sweetened hazelnut pastry
✔80g flour
✔45g sugar
✔50g hazelnut powder
✔70g butter
✔1 egg yolk
Mix all the ingredients together, film and chill for 1 hour. Roll out the pastry with a rolling pin between two sheets of greaseproof paper , line your tartlet tins then place in the freezer.

Topping
✔2 apples
✔30g caster sugar
✔10g water
✔cinnamon powder
Cut the apples into small pieces then put them in a pan with the caster sugar, water and a little cinnamon. Cook for about 5 minutes. Set aside.

Crumble
✔70g flour
✔55g brown sugar
✔50g butter
✔1 tsp cinnamon powder
Mix all the ingredients together.

Divide the apples (without the juice) between the tarts and add crumble on top. Bake at 170°C for about 20-25 minutes.

With the remaining sweet dough, I added a little colouring and cut out apples with a cookie cutter, which I baked on a baking tray between two micro-perforated baking mats for 8-10 minutes.

Serve with a little whipped cream or a scoop of vanilla ice cream.

Pear and hazelnut tartlet

Pear and hazelnut tartlet made of

– of sweet pastry,
– pear mousse,
– a pear topping,
– a chocolate and hazelnut quenelle,
– a brown velvet spray.

Material used

– Micro perforated silicone baking mat

– Silikomart tray mold – oval 9 cavities

– Cooking thermometer

– Silikomart quenelle mold

Ingredients

Pear mousse
✔100g pears
✔60g liquid cream 30% MG
✔2g gelatin

Hazelnut praline
100g hazelnuts
50g powdered sugar

Hazelnut mousse quenelle
✔50g of liquid cream
✔2g gelatin
✔50g cold liquid cream 30% MG
✔25g hazelnut praline
✔15g melted milk chocolate

Hazelnut sweet pastry
✔55g flour
✔12g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt

Pear topping
✔200g mixed syrup pears
✔10g powdered sugar
✔2g pectin NH

Assembly
✔Brown velvet spray

The recipe

For 5 tarts

Pear mousse
✔100g pears
✔60g liquid cream 30% MG
✔2g gelatin

Place the gelatin sheet in a bowl of cold water. Heat the pear puree (mixed syrup pears) in a saucepan. As soon as it boils slightly, stop the heat and add the drained gelatin. Mix well and set aside. Whip the cold 30% MF cream with an electric mixer. Add the pear puree, mix and fill the Silikomart silicone mold in the shape of a tray. Place in the freezer for at least 3 hours.

Hazelnut praline
100g hazelnuts
50g powdered sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the caramel cut into pieces in the bowl of a blender and blend until you have praline. You will have some praline left over for another recipe. This can be kept in a closed container. You will just have to mix it well again before use as the oil from the hazelnuts will rise to the surface.

Hazelnut mousse quenelle
✔50g liquid cream
✔2g gelatin
✔50g of cold cream at 30% MG
✔25g hazelnut praline
✔15g melted milk chocolate

Put the gelatin sheet in a bowl of cold water. Heat the 50g of liquid cream with the hazelnut praline and melted milk chocolate. Stop the heat and add the gelatine, wrung out and softened. Mix and set aside. In another bowl, whip the 50g of cold liquid cream with an electric mixer. Add the previous preparation. Stir gently with a spatula and fill the Silikomart quenelle mold. Place in the freezer for at least 3 hours.

Hazelnut sweet pastry
✔55g flour
✔12g hazelnut powder
✔22g sugar
✔35g butter
✔1/2 yellow
✔1 pinch of salt

Mix all the ingredients together, film and put in the fridge for 1 hour. Roll out the dough between two sheets of parchment paper, cut out with a fluted cookie cutter in the shape of a tray. Place in the freezer for 10 minutes while you preheat your oven to 175°C. Bake on a baking sheet between two micro-perforated baking mats for about 12 minutes (adjust time if necessary, depending on your oven). Allow to cool before removing from the baking mat as the cookie hardens and becomes less fragile to handle.

Pear topping
✔200g mixed syrup pears
✔10g powdered sugar
✔2g NH pectin

In a small bowl, mix the 10g of sugar with the NH pectin. In a saucepan, heat the mixed syrup pears. As soon as it boils, add the sugar and pectin mixture. While stirring, cook for 2 minutes. Pour into a tall container with a spout, such as a measuring glass. Let cool slightly.

Remove the pear mousses from the freezer, unmould and immediately apply the pear topping when it is below 40°C. Then place the mousses on the sweet pastry cookies. Place in a cool place.

Turn out the chocolate and hazelnut quenelles and apply brown velvet spray immediately. Place the quenelle on the pear mousse.

I decorated the dumpling with a little edible gold leaf.

Chestnut and vanilla cake

– vanilla biscuit
– chestnut and chocolate crisp
– creamy chestnut cake
– vanilla mousse
– mirror icing

Material used

– Rectangular pastry frame 20X11cm

– Ancel 210 bloom gelatin (gold quality)

Ingredients

Chestnut cream
✔200g cooked chestnuts
✔200g water
✔150g caster sugar
✔Vanilla liquid
✔1 capful of rum

Vanilla cake
✔65g flour
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15g caster sugar
✔Vanilla, liquid
✔Vanilla powder

Chestnut and chocolate crisp
✔30g milk chocolate
✔35g crêpes dentelles
✔60g chestnut cream

Chestnut cream
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔100g chestnut cream

Vanilla mousse
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipped cream
✔1 Vanilla pod from @bourbon_noire

Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔40g chestnut cream
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

The recipe

For 5 people

Chestnut cream (the day before)
✔200g cooked chestnuts
✔200g water
✔150g caster sugar
✔Vanilla liquid
✔1 capful of rum

Place the cooked chestnuts in a pan with water, caster sugar and vanilla. Heat for about 20 minutes.

Blend, strain through a sieve if necessary and add rum as an option. Set aside.

Vanilla cake (the day before)
✔65 g flour
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15g caster sugar
✔Vanilla, liquid
✔Vanilla powder

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and smell. Set aside. In a bowl, mix the whole egg with the icing sugar and vanilla powder. Add the flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 10/12 minutes at 180°C.

Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a rectangle measuring 20X11cm. Place the biscuit in the rectangular frame. Brush the biscuit with a syrup (water, sugar, liquid vanilla, rum).

Brown and chocolate crisp (the day before)
✔30g milk chocolate
✔35g crêpes dentelles
✔60g chestnut cream

Mix the praline, melted milk chocolate and crêpes dentelles. Spread over the hazelnut biscuit and place in the freezer.

Chestnut cream (the day before)
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔100g chestnut cream

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the chestnut cream and mix. Allow to cool slightly, then pour over the crumble and place in the freezer. You may crumble some pieces of marron glacé over the top.

Vanilla mousse (the day before)
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipping cream
✔1 Vanilla pod from @bourbon_noire

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 80g of liquid cream with the scraped and split Black Bourbon 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 then, off the heat, add the gelatine (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside to cool a little and prevent the cream from falling out. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently. Pour the mousse over the chestnut cream, making sure to leave a few millimetres for the icing, and place in the freezer overnight.

Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔40g chestnut cream
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves

In a saucepan, heat sugar, water and glucose until boiling. Remove from heat and add the gelatin, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and the chestnut cream. Use the hand blender to obtain a homogeneous mixture. Remove the cake from the freezer. Cover the surface of the cake with the icing brought to 35°C. Let stand in refrigerator for a few minutes until frosting sets. Carefully remove the frame and trim the edges by 0.5 cm on each side of the cake if necessary, so that the layers are well defined. Leave the cake whole or cut into individual pieces and thaw in the refrigerator.

Pineapple, coconut and Malibu tart

Pineapple, coconut and Malibu tart made with

– sweet pastry,
– coconut cream,
– pineapple compote,
– Malibu mousse,
– white velvet spray,
– diced pineapple.

Material used

– Micro perforated silicone baking mat

– Micro-perforated strip (optional)

– Silikomart tart ring Klassik mold 70mm

– Baking thermometer

– silikomart mini-dot X6 mold

Ingredients

Malibu Mousse (the day before)
✔30g Malibu
✔70g cream
✔70g white chocolate
✔140g cold liquid cream
✔4g gelatin

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

Creamy coconut
✔35g butter
✔35g sugar
✔35g shredded coconut
✔35g egg

Pineapple Compote
✔100g mixed pineapple
✔20g sugar
✔2g pectin NH

The recipe

Malibu Mousse (the day before)
✔30g Malibu
✔70g cream
✔70g white chocolate
✔140g cold liquid cream
✔4g gelatin

In a bowl of cold water, place the gelatin sheets. Heat, in a small saucepan, the 70g of liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatin, well wrung out and previously softened in a bowl of cold water, and the Malibu. Set aside. Whip the cold liquid cream (140g) with an electric mixer. Using a spatula, gently add the previous mixture. Fill the Silikomart mini Dot mould 3/4 full and place in the freezer for at least 3/4 hours.

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

Mix all the ingredients together, film and put in the fridge. Roll out the dough between two sheets of parchment paper then detail circles with a cookie cutter. Fill the tartlet molds. Place in the freezer while you preheat your oven and prepare your creamy coconut.

Coconut creamer
✔35g butter
✔35g sugar
✔35g shredded coconut
✔35g egg

In a bowl, work the kneaded butter with the sugar, shredded coconut and egg. Spread in the bottoms of the tarts. Bake at 175°C for 18 to 20 minutes. Let cool well before unmolding.

Pineapple Compote
✔100g mixed pineapple
✔20g sugar
✔2g NH pectin

In a saucepan, pour the blended pineapple. Heat then add the sugar and pectin mixture. Stir for 2 minutes then turn off the heat. Let cool a little then fill the tartlet molds having previously pushed in a little of the cooked coconut cream with the back of a small spoon. Place in a cool place.

Unmould the Malibu mousse and immediately apply the white velvet spray. Place the mousse on the tartlet and garnish the middle with diced pineapple. I decorated with a small edible gold leaf.