English - Les délices 31

Mini donuts

Mini sugar doughnuts or filled with

– brioche dough
– powdered sugar
– optional: topping (jam, spread, custard)

Material used

– Elongated garnishing tip

– Saucepan

– Kitchen thermometer

– Rolling pin

– Pastry cutter

Ingredients

✔270 g flour
✔18 g fresh baker’s yeast
✔50 g powdered sugar
✔ fine salt
✔2 whole eggs
✔75g milk
✔1.5 cl orange blossom
✔4g of liquid vanilla
✔40g butter cut into pieces

The recipe

For about 35 doughnuts

✔270 g flour
✔18 g fresh baker’s yeast
✔50 g powdered sugar
✔ fine salt
✔2 whole eggs
✔75g milk
✔1.5 cl orange blossom
✔4g of liquid vanilla
✔40g butter cut into pieces

Place all the ingredients without the butter in your food processor bowl and then knead for 5 minutes. Then add the room temperature chopped butter and knead for another 10 minutes. Place the dough in a bowl and cover with a cloth. Let the dough rest for 1 hour at room temperature, then degas it on a lightly floured work surface. Place the covered bowl in a cool place overnight.

The next day, roll out the dough on the floured work surface (1 to 1.5 cm thick). Using a small cookie cutter, cut out circles and place them on sheets of parchment paper. Let rise for about 1 hour at room temperature.

Heat a pan with oil to 180°C. Slide each doughnut with the paper into the oil and remove it. Cook on both sides then remove and place on absorbent paper before rolling them in powdered sugar.

You can then serve them plain or fill them with a pastry shell, jam, pastry cream … according to your desires.

Pistachio and orange flower cake

Pistachio and orange blossom cake made of

– a pistachio biscuit
– a pistachio praline crunch
– a pistachio cream
– an orange blossom mousse,
– a mirror glaze.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

Ingredients

Pistachio biscuit (the day before)
✔65g icing sugar
✔1 egg
✔65g pistachio powder
✔20g butter
✔15g flour
✔15g caster sugar
✔100g egg whites

Chocolate and hazelnut praline crisp (the day before)
✔60g pistachio praline
✔30g white chocolate
✔35g crêpes dentelles

Pistachio cream (the day before)
✔3g gelatine
✔150 ml cream
✔1 egg yolk
✔20g caster sugar
✔70g pistachio praline

Orange blossom mousse (the day before)
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔150 g whipped cream
✔25g orange blossom

White chocolate and pistachio praline mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔30 g pistachio praline
✔30 g liquid cream 30% MG min
✔2 leaves of gelatine 2g

The recipe

Serves 5 to 6

Pistachio biscuit
✔65 g pistachio powder
✔1 egg
✔100g egg white
✔65 g icing sugar
✔15 g flour
✔15 g caster sugar

In a bowl, add the pistachio powder, icing sugar and whole egg. Mix well. Add the sifted flour. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg 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 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 two rectangles measuring 20X11cm.

Place the first biscuit on a plate inside your rectangular frame.

Pistachio crisp
✔30g white chocolate
✔60g pistachio praline
✔30g 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.

Pistachio cream
✔150g cream
✔50g sugar
✔2 egg yolks
✔80g pistachio praline
✔3g gelatine

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 150ml 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 it reaches 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. Allow to cool slightly, then pour over the crumble and place in the freezer for a few minutes before placing the second pistachio biscuit.

White chocolate mousse with orange blossom
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔150 g whipped cream
✔25g orange blossom

Heat the 80g of liquid cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the orange flower. Set aside. Whip the cold cream (150g) with an electric mixer. Using a spatula, carefully add the previous mixture to the mixer.

Pour over the second biscuit, leaving 2 to 3 mm free to apply the icing. Place in the freezer overnight or for at least 6 hours.

Pistachio mirror icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g white chocolate
✔30 ml cream
✔30g pistachio praline
✔2 x 2g gelatine leaves

Place the gelatine sheets in a large 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 liquid cream and the praline. Use a Bamix hand blender without a bell at the end to avoid air bubbles and to obtain a smooth mixture.

The next day, take the cake out of the freezer and apply the icing, which has been cooled to around 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, so that the layers are well defined. Cut into individual slices or serve whole and leave to thaw in the fridge.

I decorated with unsalted pistachios.

Heart chouquettes

Heart chouquettes made of

– choux pastry
– pink cracker
– sugar pearls

Material used

– Silikomart micro perforated silicone baking mat

– piping bag

– plain tip

Ingredients

Crackers
50g butter
50g brown sugar
50g flour
pink colouring

+sugar pearls

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

The recipe

For about twenty chouquettes

Crackers
50g butter
50g brown sugar
50g flour
pink colouring
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out hearts with a cookie cutter.

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

Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking tray covered with a silpat micro perforated baking mat. Place a cracker core on each puff. Sprinkle with sugar pearls.

Bake at 170°C for 35 to 40 minutes. Leave to cool.

Raspberry heart

Raspberry heart entremet composed of

– a raspberry mousse,
– pink velvet spray,
– mascarpone whipped cream,
– raspberries,
– sweet pastry.

Material used

– Silikomart flat heart mould X8

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Pink velvet spray

Ingredients

Raspberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔115g cream
✔10g caster sugar

Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk

Mascarpone whipped cream
✔130g Chantilly mascarpone
✔20g caster sugar

Pink velvet spray

The recipe

Raspberry Mousse
✔130g raspberries
✔30g caster sugar
✔115g liquid cream
✔3g gelatine
✔10g caster sugar

Blend the raspberries and strain to remove the seeds. Place the gelatine sheets in a bowl of cold water. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat and add the wrung-out and softened gelatine. Mix and set aside. In a bowl, pour the cold cream and beat it with an electric mixer with the sugar. Mix in the previous mixture and stir gently. Fill the silikomart flat heart mould X8. Place in the freezer for at least 3 hours.

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

Mix all the ingredients together, roll out and place in a cool place. Roll out the dough thinly between 2 sheets of baking paper. Using the heart cookie cutter supplied with the pan, detail hearts. Use both sides of the cutter for the top and bottom of the raspberry heart. Place in the freezer while you preheat your oven. Bake between two micro perforated baking mats at 170° for about 12 minutes. Leave to cool.

Mascarpone whipped cream
✔130g Chantilly mascarpone
✔20g caster sugar

Whip up the cold liquid cream. I used Elle et Vire cream but you can also add mascarpone to 30% MG min liquid cream.

Fill a piping bag fitted with a smooth tip.

Remove the mousses from the freezer and unmould. Immediately apply the pink velvet spray. Place each mousse on a heart-shaped sweet biscuit. Poach the whipped cream on top of the heart, leaving the middle empty. Garnish with raspberries. Finally, place the openworked heart of sweet pastry on top.

Decorate with a small gold leaf.

Strawberry heart

Strawberry heart composed of

– a strawberry mousse,
– an insert of diced strawberries,
– a strawberry topping,
– sweet pastry.

Material used

– Silikomart mould kit mini tart petit amour

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

Ingredients

Strawberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔100g cream

Strawberry insert
✔70g diced strawberries
✔10g caster sugar

Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk

Strawberry topping
✔10g Sugar
✔6g pectin
✔250g strawberries

The recipe

For 8 hearts

Strawberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔100g cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the mixed strawberries with the sugar. Turn off the heat, add the gelatine. Leave to cool. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.

Strawberry insert
✔70g diced strawberries
✔10g caster sugar

Cut the strawberries into small cubes and sprinkle with powdered sugar.

Assembly

Pour the strawberry mousse halfway up the cake, making sure it comes up to the edges. Place in the freezer for 4 minutes to allow the mousse to set a little. Place the strawberry cubes in the middle. Top with the remaining strawberry mousse and place in the freezer for at least 3 hours.

Sweet dough
✔130g flour
✔45g caster sugar
✔10g almond powder
✔1 pinch of salt
✔70g butter
✔1 egg yolk

Mix all the ingredients together, roll out and chill. Roll out the dough thinly between 2 sheets of baking paper. Using a heart-shaped cookie cutter, cut out hearts. Place in the freezer while you preheat your oven. Bake on a micro perforated baking mat at 170° for about 12 minutes. Leave to cool.

Strawberry topping
✔10g sugar
✔6g pectin
✔250g strawberries

In a saucepan, pour the mixed strawberries and heat. In a small bowl, combine the sugar and pectin. Add this mixture to the pan and mix well. Bring to the boil and cook for 1 minute. Allow to cool. Remove the mousses from the freezer, unmould and immediately apply the topping. Place the mousses on the sweet biscuit.

Push in an arrow and decorate with a gold leaf.

Coffee and hazelnut entremet

Coffee and hazelnut entremet made of

– sweet pastry,
– a hazelnut biscuit,
– a hazelnut praline and milk chocolate crunch,
– hazelnut praline
– a coffee mousse,
– brown velvet spray.

Material used

– Silikomart cylinder mould x8

– Micro perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

Ingredients

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

Praline and chocolate crisp
✔30g praline
✔15g milk chocolate
✔15g crêpes dentelles

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Coffee mousse
✔150g cold liquid cream 30% MG min
✔150g white chocolate
✔Some drops of coffee extract
✔150g of liquid cream
✔3 sheets of gelatine (4g)

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

The recipe

For 6 desserts

Hazelnut biscuit
✔30g hazelnut powder
✔25g egg
✔1 egg white
✔30 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 whole egg with the icing sugar. Add the hazelnut powder, 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 it out using the cutter supplied with the Silikomart mould.

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 caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts and the caramel cut into pieces in the bowl of a blender and blend until you have a praline.

Praline and chocolate crisp
✔30g praline
✔15g milk chocolate
✔15g crêpes dentelles

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

Coffee mousse
✔150g cold liquid cream 30% MG min
✔150g white chocolate
✔Some drops of coffee extract
✔150g of liquid cream
✔3 sheets of gelatine (4g)

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream. Remove from the heat and add the wrung-out and softened gelatine and the melted white chocolate. Mix well. Add the coffee extract and mix again. Set aside. Whip the cold cream with an electric mixer. Carefully add the cooled mixture.

Assembly

Pour some mousse into your silikomart cylinder mould, making sure to cover all the edges. Poach some hazelnut praline. Add a little coffee mousse and finish with the hazelnut biscuit with the crunch towards the inside. Place in the freezer overnight.

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 baking paper and then place in the fridge for 30 minutes. Cut out elongated shapes with the other end of the cookie cutter supplied with the Silikomart mould. Place on a baking tray between two micro-perforated baking mats and bake at 170°C for about 15 minutes until slightly coloured.

Take the mousses out of the freezer, remove from the moulds and immediately apply the brown velvet spray. Then place on the sweet biscuit. I decorated with a chocolate coffee bean and a small sheet of edible gold.

Peanut choux

Peanut choux made of

– choux pastry,
– peanut custard,
– peanut mousse,
– soft caramel,
– caramelised peanuts.

Material used

– Micro perforated silicone baking mat

– Ipnosi spiral silicone mould from Pavoni

– Ancel 210 bloom gelatine

– Pastry bags

Ingredients

Peanut praline (the day before)
✔50g sugar
✔100g peanuts

Peanut mousse (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g praline peanuts
✔100g cold liquid cream

Crackers
✔30g butter
✔30g brown sugar
✔30g flour

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

Tender caramel
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk

Peanut Custard
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla
✔40g praline peanuts

The recipe

For 6 to 8 choux

Peanut praline (the day before)
50g sugar
100g peanuts

Roast the peanuts on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the peanuts and blend until you have a praline. Be careful, you need a good blender.

Peanut mousse (the day before)
1 yolk
10g sugar
40g milk
3g gelatine
50g peanut praline
100g cold liquid cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer to the saucepan. Heat while stirring and without exceeding 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into the mould. Place in the freezer overnight. You will have some mousse left after this step.

Tender caramel
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk

In a saucepan, bring 100g cream to the boil with 30g milk, 30g glucose and the salt. In another pan, make a caramel with 50g sugar and 50g 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.

Crackers
✔30g butter
✔30g brown sugar
✔30g flour

Mix all the ingredients together, spread between two sheets, place in the freezer for a few minutes and then cut out circles the diameter of your choux.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon 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.
Pour the mixture into a bowl and add the beaten eggs gradually, mixing well between each addition.
Poach the puffs on a baking tray lined with a micro perforated baking mat and place a disc of cracker. You will have some choux pastry left over. Bake at 180°C for 40 to 45 minutes (time may vary depending on the oven). Leave to cool on a wire rack. Make a hole under each choux.

Peanut Custard

✔250g milk
✔60g sugar
✔3 egg yolks
✔25g cream powder or cornflour
✔25g butter
✔Vanilla, liquid
✔40g praline peanuts

In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cream powder. Pour the hot milk over this mixture and return it to the pan. Cook until it boils, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces and the praline. Blend. Strain and leave to cool in a cool place.

Assembly
Once the choux have cooled down and the cream has set, make a small hole under each choux. Fill a piping bag with the pastry cream and poach it in the choux. Take the peanut mousses out of the freezer and place one on each choux. Poach a little caramel all around and place caramelised peanuts on top.

You will have some caramel left over for other desserts. Place the choux in the fridge until ready to eat.

Tiramisu entremet

Tiramisu entremet made of

– spoon biscuits
– mascarpone cream
– brown velvet spray

Material used

– Silikomart mould cylinder 6 cavities

– Silikomart Florentine mould

– Ancel 210 Bloom gelatine (gold quality)

– A brush

– Brown velvet spray

Ingredients

For the spoon biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

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

Assembly
✔A double espresso

The recipe

For 6 desserts

For the sponge cake
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour

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 and cornflour. Mix again. Preheat your oven to 210+C. Fill the Silikomart moulds (I used the Silikomart tart ring mould and the Silikomart Florentine shape mould with 8 cavities) and put them in the oven at 180°C for 8 to 10 minutes. Leave the biscuits to cool.

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 well. Separate the whites from the yolks. Beat the yolks with the mascarpone and half the sugar (40g). Add the milk and gelatine. Mix and set aside. Beat the egg whites with the remaining 40g sugar. Gently mix the egg whites with the mascarpone cream.

Assembly
✔A double espresso

Soak the top of your biscuits, with a brush, with coffee.

Start by pouring a little cream into each cavity of the 6-cylinder Silikomart mould, working your way up the sides. Place the smallest coffee-soaked biscuit, top with cream and then the second coffee-soaked biscuit.

Place in the freezer overnight. The next day, turn out your desserts and apply the brown velvet spray immediately.

Pear, hazelnut and chocolate entremet

Pear, hazelnut and chocolate entremet made with

– sweet pastry,
– a hazelnut biscuit,
– a hazelnut and milk chocolate praline crunch,
– a pear mousse,
– a milk chocolate mirror glaze.

Materials used

– Silikomart Truffles eclairs mould

– Micro perforated silicone baking mat

– Ancel 210 Bloom gelatine (gold quality)

– Bamix hand blender without bell

Ingredients

Hazelnut biscuit (the day before)
✔10g butter
✔35g roasted hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Crisp (the day before)
✔15g milk chocolate
✔30g praline
✔15g crêpes dentelles

Pear mousse
✔150g mixed pears
✔4g gelatine
✔150g liquid cream

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

Mirror glaze
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml of liquid cream 30% MG min.
✔4 leaves of gelatine 2g

The recipe

Hazelnut biscuit (the day before)
✔10g butter
✔35g roasted 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 nice nutty colour and smell. Set aside. 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 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 cutting it out with the cookie cutter supplied with the Silikomart mould.

Crisp (the day before)
✔15g milk chocolate
✔30g praline noisettes maison
✔15g crêpes dentelles

Mix all the ingredients together. Spread over the biscuits and place in the freezer.

Pear mousse (the day before)
✔150g mixed pears
✔4g gelatine
✔150g single cream

Place the gelatine in a large bowl of cold water. In a saucepan, heat the mixed pears. Off the heat, add the wrung out and softened gelatine. Set aside. In a bowl, pour the cold cream and whip it with an electric mixer. Add and stir gently the previous mixture.

Assembly (the day before)
Pour the pear mousse into the Silikomart mould, making sure that the edges are halfway up. Finish with the hazelnut biscuit, crisp side in.

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

Mirror glaze (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml of liquid cream 30% MG min.
✔4 leaves of gelatine 2g

In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender at low speed without a bell to obtain a smooth mixture. Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35/36°C.

Then place them on the sweet pastry biscuit, add hazelnut pralines from La Maison de la Noisette all around and place in the fridge for at least 2 to 3 hours to defrost.

Mango and passion fruit cake

Mango and passion fruit cake with

– a coconut dacquoise
– a mango and passion fruit compote
– a vanilla mousse,
– a mango jell

Material used

– Rectangular frame 20X11x4,5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Greaseproof paper

Ingredients

Coconut dacquoise
✔100g egg whites
✔60g shredded coconut
✔60g icing sugar
✔10g caster sugar

Mango and passion fruit compote
✔1 mango
✔4 passion fruit
✔20g sugar
✔4g pectin

White chocolate vanilla mousse
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipped cream
✔vanilla pod or vanilla powder

Mango jelly
✔130g mango
✔20g water
✔20g sugar
✔2g gelatine

The recipe

Coconut dacquoise
✔100g egg whites
✔60g shredded coconut
✔60g icing sugar
✔10g caster sugar

Whisk the egg whites with the caster sugar. Sift the coconut powder and icing sugar over it. Stir gently. Poach the dacquoise on a sheet of baking paper about the length of your tin and bake at 170°C for 12-15 minutes. Leave to cool. Cut out 2 rectangles of 20cmX11cm. Place your rectangular pastry frame on a plate and inside your first dacquoise biscuit. Set aside.

Mango and passion fruit compote
✔1 mango
✔4 passion fruit
✔20g sugar
✔4g NH pectin

In a small bowl mix the sugar and NH pectin. In a saucepan, heat the mango and passion fruit purée (having first filtered out the seeds). When it comes to the boil, add the sugar and cook for 2 minutes, stirring constantly. Remove from the heat, leave to cool and then pour into your pastry frame over the 1st dacquoise biscuit. Place in the freezer for a few minutes before adding the second biscuit.

White chocolate vanilla mousse
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipped cream
✔vanilla pod or vanilla powder

In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 80g of 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 then, off the heat, add the gelatine (having first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour over the second dacquoise biscuit and place in the freezer overnight.

Mango jelly
✔130g mango
✔20g water
✔20g sugar
✔2g gelatine

Soften the gelatine sheet in a bowl of cold water. In a saucepan, pour the blended mango, powdered sugar and water and bring to the boil. Remove from the heat and add the wrung-out gelatine. Leave to cool (< 40°C) then pour over the frozen cake.

Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual pieces and thaw in the refrigerator.