English - Les délices 31

Coffee, chocolate and pecan tartlet

Coffee, chocolate and pecan tartlet composed of

– a sweet cocoa paste,
– a coffee ganache,
– chopped roasted pecans,
– and a chocolate and coffee ganache.

Material used

– Silikomart perforated tart moulds 70mm

– Micro-perforated baking mat

Ingredients

Coffee chocolate ganache (the day before)
✔50g single cream
✔50g milk chocolate
✔Some drops of coffee extract
✔100g single cream
✔1g gelatine

Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Coffee ganache
✔80g white chocolate
✔20g butter
✔100g liquid cream
✔Coffee extract

Baking

160°C
20 minutes

The recipe

For 6 tarts

Coffee chocolate ganache (the day before)
✔50g single cream
✔50g milk chocolate
✔Some drops of coffee extract
✔100g single cream
✔1g gelatine
Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream with the coffee extract. Pour off the heat, in three stages, over the previously melted milk chocolate. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place.

Sweetened cocoa paste
✔130g flour
✔45g icing sugar
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about 20 minutes. Leave to cool.

Coffee ganache
✔80g white chocolate
✔20g butter
✔100g liquid cream
✔Coffee extract
Heat the cream, the coffee extract (to be measured according to the desired intensity) and pour off the heat, in three stages, over the previously melted white chocolate. Add the butter cut into pieces and mix. Pour a little ganache into the bottom of the tarts. Add the chopped pecans, which have been roasted for a few minutes in a pan. Top up to the edge with the remaining coffee ganache. Place in the fridge for at least 2 hours to allow the ganache to harden.

Assembly
✔Some chopped pecans

Take out the chocolate coffee ganache prepared the day before and beat it with an electric mixer. Fill a piping bag and poach onto the tartlet. Add a roasted pecan on top.

Pear and walnut cake

Pear and walnut cake made of

– a walnut biscuit,
– a chocolate and walnut praline crisp,
– a nut cream,
– a pear mousse,
– a pear jelly.

Material used

– Rectangular pastry frame 20X10cm

Ingrédients

Walnut praline
✔100g walnuts
✔50g caster sugar

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

Chocolate and walnut praline crisp
✔60g walnut praline
✔30g milk chocolate
✔35g of crêpes dentelles

Walnut cream
✔1 sheet gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔60g of walnut praline

Pear mousse
✔2 sheets of gelatine (4g)
✔180g pear puree
✔150g cold liquid cream
✔15g icing sugar

Pear jelly
✔3g gelatine
✔150g pears
✔10g water

The recipe

For about 5 to 6 portions – rectangular frame of 20 X 10 cm

Walnut praline
✔100g walnuts
✔50g caster sugar

Roast the walnuts 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 walnuts and blend until you have a praline. Be careful, you need a good blender.

Walnut biscuit
✔65 g walnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 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 walnut 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 out a rectangle measuring 20X10cm.

Chocolate and walnut praline crisp
✔60g walnut praline
✔30g milk chocolate
✔35g of crêpes dentelles

Mix the praline, melted milk chocolate and crêpes dentelles. Spread on the walnut biscuit and put in the freezer.

Walnut cream
✔1 sheet gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔60g of walnut praline

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 the 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 walnut praline and mix. Allow to cool, then pour over the crisp and place in the freezer.

Pear mousse
✔2 sheets of gelatine (4g)
✔180g pear puree
✔150g cold liquid cream
✔15g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the pear purée in a saucepan. For the pear puree, you can either use pears in syrup, without adding sugar because they are already sweetened, or you can cook the pears in a syrup (water, sugar, liquid vanilla) and then blend them. Remove from the heat and add the wrung out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear puree and pour over the walnut cream (about 265g). Put back in the freezer overnight.

Pear jelly
✔3g gelatine
✔150g pears
✔10g water

Soften the gelatine sheets in a bowl of cold water. Heat the pear puree with the water in a saucepan. Remove from the heat and add the wrung out and softened gelatine, stirring well. Allow to cool slightly and pour over the still frozen cake. Place in a cool place.

Serve the cake as a whole or cut out individual slices with a knife, removing 0.5mm from each side beforehand to get well defined slices.

I decorated the cake with caramelised walnuts (melt some powdered sugar in a small pan to make a caramel and dip the walnuts in it, remove them with a fork and place them on a sheet of baking paper to cool), to be placed at the last moment, just before serving.

Pistachio and orange blossom tartlet

Pistachio and orange blossom tartlet made with

– sweet pastry
– pistachio cream
– pistachio ganache
– a pistachio praline insert
– orange blossom ganache

Decoration with unsalted pistachios

Material used

– Micro perforated baking mat

– Micro-perforated strip

– 24mm plain tip

– Silikomart tart rings

Ingredients

Pistachio praline (the day before)
✔100g unsalted, shelled pistachios
✔50g caster sugar

Orange blossom mounted ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 leaf gelatine 1g
✔70g liquid cream 30% fat
✔4g orange blossom

Sweet dough
✔85g flour
✔50g butter
✔35g icing sugar
✔1 pinch of salt
✔15g egg yolk

Pistachio cream
✔25g ointment butter
✔25g unsalted pistachio powder (Mix unsalted and dehusked pistachios)
✔25g sugar
✔25g eggs

The recipe

For 4 tarts

Pistachio praline (the day before)
✔100g unsalted, shelled pistachios
✔50g caster sugar
Roast the pistachios on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the pistachios and blend until you have a praline. Be careful, you need a good blender. Then fill a Silikomart half-sphere mould x15 with the pistachio praline and place in the freezer for at least 4 hours.

Orange blossom mounted ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 sheet of gelatine 1g
✔70g liquid cream 30% fat
✔4g orange blossom
Heat, in a small saucepan, the 45g of liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatine sheet, well wrung out and previously softened in a bowl of cold water. Finally, add the remaining 70g of liquid cream and the orange blossom. Mix well. Cover with cling film and chill overnight.

Sweet dough
✔85g flour
✔50g butter
✔35g icing sugar
✔1 pinch of salt
✔15g egg yolk
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet circles. Place in the freezer for a few minutes while you preheat your oven. Bake at 180°C for about 10 minutes.

Pistachio cream
✔25g butter, softened
✔25g unsalted pistachio powder (Mix unsalted and dehusked pistachios)
✔25g sugar
✔25g eggs
Mix all the ingredients together. Top the pre-baked tarts and bake for a further 15 minutes. Allow to cool and then remove from the mould.

Pistachio ganache
✔50g white chocolate
✔50g liquid cream
✔30g pistachio praline
Heat the cream in a small saucepan and pour it over the previously melted white chocolate. Mix and add the pistachio praline. Mix, leave to cool a little and then fill the tartlet bases.

Assembly
Turn out the frozen pistachio praline half-spheres and place them on the pistachio ganache. Beat the orange blossom ganache with an electric mixer and poach on the tarts. I used a large 24mm plain tip. Decorate with unsalted pistachios cut in half. Place in the fridge (at least 1 to 2 hours for the praline to defrost) until ready to eat.

Pear and chocolate mushroom

Pear and chocolate mushroom made of

– hazelnut biscuit,
– a praline insert,
– a pear insert,
– chocolate mousse,
– pear mousse,
– a white chocolate shell,
– brown velvet spray.

Material used

– Silikomart baba mould 8 cavities
– Silikomart baba mould 11 cavities
– Silikomart half-sphere mould X6
– Silikomart half-sphere mould X15
– Ancel 210 Bloom gelatine (gold quality)
– brush
– brown velvet spray
– Pavoni mould – Maple leaves
– Pavoni mould – Feathers

Ingredients

Hazelnut praline insert (the day before)
✔100g hazelnuts
✔50g caster sugar

Pear insert (the day before)
✔60g mixed pears
✔60g diced pears
✔1g pectin
✔10g caster sugar

Hazelnut biscuit (the day before)
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar

Chocolate mousse (the day before)
✔50g milk
✔25g cream
✔1 yolk
✔20g sugar
✔60g milk chocolate
✔80g liquid cream
✔4g gelatine

Pear mousse (the day before)
✔90g mixed pears
✔3g gelatine
✔70g of liquid cream with a minimum of 30% fat content

Assembly (the next day)
✔200g white chocolate
✔20g neutral oil
✔Cocoa powder
✔Brown velvet biscuits

The recipe

For 4 mushrooms

Hazelnut praline insert (the day before)
✔100g hazelnuts
✔50g caster sugar
Place the hazelnuts on a baking tray and put in the oven at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper or a silicone mat and leave to cool. Place the cooled hazelnuts, after rubbing them to remove their skins, and the chopped caramel in the bowl of a blender and blend until you have a praline. Fill the silikomart half-sphere mould with praline and place in the freezer for 3 to 4 hours.

Pear insert (the day before)
✔60g mixed pears
✔60g of diced pears
✔1g pectin
✔10g caster sugar

Pour the mixed pears into a saucepan. Heat through. In a small bowl, mix the sugar and pectin. Add to the pan as soon as it boils and, without stopping to stir, cook for 2 minutes. Remove from the heat, add the diced pears and mix. Pour into the 11-cavity silikomart mould and freeze for 2 to 3 hours.

Hazelnut biscuit (the day before)
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 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 an electric mixer and the powdered sugar. Gently fold them into the mixture with a spatula. Pour the mixture onto a baking tray covered with baking paper. Smooth with an angled spatula. 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 cookie cutters for the foot of the mushroom and the head.

Chocolate mousse (the day before)
✔50g milk
✔25g cream
✔1 yolk
✔20g sugar
✔60g milk chocolate
✔80g of liquid cream
✔4 g gelatine

In a bowl of cold water, soften the gelatine sheet. Heat the milk and cream in a saucepan. In a bowl, mix the yolk and the caster sugar. Pour the hot liquid over it and return it to the pan. Heat without stopping to stir until it thickens. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Pour over the melted milk chocolate. Set aside. Whip the 80 ml cream with an electric mixer. Add to the previous mixture and stir gently.

Pour into your silikomart half-sphere mould x6. Add the praline insert. Add a little more mousse and finish with the hazelnut biscuit. Place in the freezer.

Pear mousse (the day before)
✔90g of mixed pears
✔3g gelatine
✔70g of liquid cream with a minimum of 30% fat content

Place the gelatine in a large bowl of cold water. In a saucepan, heat the mixed pears. Remove from the heat and 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.

Fill the silikomart baba mould with 8 cavities of pear mousse. Add the pear insert and finish with the hazelnut biscuit. Place in the freezer.

Assembly (the next day)
✔200g white chocolate
✔20g neutral oil
✔Cocoa powder
✔Brown velvet sprays

The next day, melt the white chocolate with the oil. Using a wooden pick, dip the still frozen foot and head of the mushroom into the white chocolate and immediately place back in the freezer for about 10 to 15 minutes. Remove the stems and brush or make grooves in them, then apply cocoa powder with a brush. Then remove the heads of the frozen mushrooms and immediately apply a brown velvet spray. Using a knife previously heated in a frying pan, smooth the top of the foot to melt the chocolate a little and immediately place the mushroom head on top.

Sweetened cocoa paste
✔10g cocoa powder
✔60g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together. Crumble the dough onto a baking tray and bake for about ten minutes. Leave to cool. Sprinkle around the stems of your mushrooms.

I decorated with leaves made from sweetened tiles.

Pecan and white chocolate cookie

Ingredients

100g white chocolate
50g of pecans
1 egg
35g powdered sugar
35g brown sugar
Vanilla powder or vanilla bean
6g almond powder
100g butter
145 g flour
22g cornflour
1 pinch of salt

Baking

150°C
17 minutes

The recipe

From the book « Happy cookies » by La fabrique cookies

Break the white chocolate into small pieces. Crush the pecans, keeping a few whole ones to place on top. Pour the pecans into a pan and heat over low/medium heat for a few minutes to roast.

In a large mixing bowl, pour in the powdered sugar, brown sugar, vanilla, salt and butter. Work the dough and then add the egg.

Then add the almond powder and cornflour. Mix well.

Finally add the flour. Knead by hand.

Stir in white chocolate and pecans. Mix again.

Chill for at least 15 minutes.

Using an ice-cream scoop, make balls of about 70g of dough and place them on a baking tray covered with baking paper.

Flatten the balls to about 1cm thick. Bake at 150°C for 17 minutes.

As soon as the cookies come out of the oven, add a few whole pecans to the top and a few pieces of white chocolate before the cookies harden.

Then let the cookies cool on a wire rack before eating them.

Pear and liquorice tartlet

Pear and liquorice tartlet made with

– sweet pastry,
– a vanilla biscuit soaked in the juice of pears in syrup,
– liquorice mousse,
– a mirror glaze.

Material used

– Silikomart perforated tart moulds
– Silikomart Swirl Silicone Mould x15
– Silikomart Klassik ring tart silicone mould
– Micro-perforated baking mat

Ingredients

Liquorice mousse (The day before)
✔1 egg yolk
✔20g sugar
✔Liquorice (licorice flavouring or 2 or 3 licorice rolls)
✔80g single cream
✔1 sheet gelatine 2g
✔100g very cold liquid cream

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

Vanilla biscuit
✔35g sugar
✔1 egg yolk
✔30g butter
✔35g flour
✔Vanilla liquid
✔1 teaspoon of yeast

Mirror glaze
✔25g water
✔45g sugar
✔45g white chocolate
✔45g glucose
✔30g cream
✔Caramel colouring
✔Some drops of liquorice flavouring

+ Diced pears in syrup
+ Dark chocolate

The recipe

For 4 or 5 tarts

Liquorice mousse
✔1 egg yolk
✔20g sugar
✔Liquorice (liquorice flavouring or liquorice rolls)
✔80g of liquid cream
✔1 sheet of gelatine
✔100g of very cold liquid cream

Place the gelatine sheet in a large bowl of cold water. Mix the egg and caster sugar in a bowl. In a saucepan, pour the cream and the liquorice (a few drops of liquorice flavouring or rolls of liquorice to melt into the cream). With the liquorice rolls, remember to cut them into small pieces as they take a little time to melt. If the taste is strong enough you can remove the remaining pieces. Pour the hot cream over the yellow/sugar mixture. Stir and return to the pan. Heat without stopping stirring and without exceeding 82/83°C. Remove from the heat, add the gelatine and mix. Set aside to cool slightly. In another bowl, whip the cold cream with an electric mixer and gently fold it into the previous mixture. Fill the silikomart mould and place in the freezer overnight or for at least 4 hours.

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 baking paper and put it in the fridge for 30 minutes.

Prick the pastry with a fork. Bake the tartlets at 160° for about 20 minutes. Leave to cool.

Vanilla biscuit
✔35g sugar
✔1 egg yolk
✔30g butter
✔35g flour
✔liquid vanilla
✔1 teaspoon of yeast

Mix the egg and caster sugar in a bowl with an electric mixer. Add the melted butter and mix again. Sift in the flour and baking powder. Finally add the liquid vanilla. Pour onto a baking tray lined with greaseproof paper in a buttered pastry frame. Bake at 170°C for about 12 minutes. Once the biscuit has cooled, cut out circles with a cookie cutter.

Place a vanilla biscuit in the bottom of each tartlet. Soak it with the pear juice (pears in syrup). Cut the pears into small pieces and fill the tartlets up to the edge.

Mirror glaze

✔25g water
✔45g sugar
✔45g white chocolate
✔45g glucose
✔30g cream
✔Caramel colouring
✔Some drops of liquorice flavouring

A few drops of liquorice flavouring
Heat the glucose, water and sugar in a saucepan to 105°C. Pour into a measuring cup over the melted chocolate, unsweetened condensed milk and softened gelatine. Mix and set aside in a cool place.

Use the 35°C glaze on the frozen mousse domes. Place them on the tartlets. I decorated it with a swirl made of dark chocolate using the Silikomart mini swirl mould.

Apple, quince and hazelnut cake

Apple, quince and hazelnut cake composed of

– a hazelnut biscuit,
– a praline crunch,
– an apple and quince compote,
– a vanilla mousse,
– a quince jelly.

Full paid recipe (ebook autumn flavours)

Material used

– Rectangular pastry frame 20X10cm

– Ancel 210 Bloom gelatin (gold quality)

Ingredients

Preparation of the quince
✔1 quince

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

Praline crisp
✔hazelnut praline
✔milk chocolate
✔crêpes dentelles

Apple and quince compote
✔applesauce (cooked apples, mixed)
✔quince compote (previously cooked and mixed quince)
✔caster sugar
✔gelatine

Vanilla mousse
✔full cream
✔white chocolate
✔gelatine
✔whipped cream
✔1 vanilla pod
✔icing sugar

Quince jelly
✔quince cooking juice
✔caster sugar
✔gelatine

The recipe

Preparation of quince
✔1 quince
Cut your quince into pieces, keeping the seeds and skin. Pour into a saucepan and cover with water. Cook for 1h30 to 2h00 on low/medium heat. At the end of the cooking time, strain the juice and keep it for making your jelly. Keep the quince pieces for the quince compote. I put them through a manual purée press to remove the seeds and skins.

Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 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. 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 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 a rectangle measuring 20X10cm. Place the biscuit on a plate inside your rectangular frame.

Praline crisp
✔hazelnut praline
✔milk chocolate
✔crêpes dentelles

Mix the praline, the melted chocolate and the crêpes dentelles. Spread it on the hazelnut biscuit and put in the freezer.

Apple and quince compote
✔applesauce (cooked apples, mixed)
✔quince compote (previously cooked and mixed quince)
✔caster sugar
✔gelatine

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the apple and quince compote with the caster sugar. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Pour over the hazelnut biscuit. Place in the freezer.

Vanilla mousse
✔full cream
✔white chocolate
✔gelatine
✔whipped cream
✔1 vanilla pod
✔icing sugar

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 100g of liquid cream with the vanilla pod previously split in half and scraped out. Turn off the heat, cover and leave to infuse for at least 20 minutes. Heat the cream a little more, then take it off the heat and add the gelatine, wrung out. Pour over the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer and gradually add the icing sugar. Pour over the previous mixture and stir gently. Pour inside your rectangular frame over the compote and place in the freezer overnight.

Quince jelly
✔quince cooking juice
✔caster sugar
✔gelatine

Soften the gelatine leaves in a bowl of cold water. In a saucepan, pour the quince cooking juice, powdered sugar and then bring to the boil. Remove from the heat and add the 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 slices and thaw in the fridge.

I decorated the cake with pieces of quince paste made with the remaining quince compote. Cook the quince compote in a saucepan for 18 to 20 minutes, weighing it beforehand. Add the same amount of sugar (for example 100g quince compote and 100g caster sugar). Stir regularly throughout the cooking process. Pour into a frame, having previously wrapped it in film, and leave to dry. The next day I cut out squares of quince paste and covered them with caster sugar.

Chocolate Eclair

Chocolate eclair made of

– choux pastry,
– chocolate pastry cream,
– fondant.

Material used

– Silikomart micro-perforated mat

– Pastry bag

– Filling piping

Ingredients

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

Pastry cream
✔150ml milk
✔30g sugar
✔2 egg yolks
✔10g cornflour
+
✔Milk chocolate (to be measured out according to the desired intensity)

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

– Heat the water, milk, butter, salt and sugar in a saucepan.
– Remove from the heat and add the flour all at once, mixing well to dry out the dough for 2 to 3 minutes.
– Then add the beaten eggs gradually, mixing well between each egg.
– Poach the eclairs on a baking tray covered with silpat paper. Bake at 155°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

Pastry cream
✔150ml milk
✔30g sugar
✔2 egg yolks
✔10g cornflour
+
✔Milk chocolate (to be measured according to the desired intensity)

– Heat the milk in a saucepan.
– In a bowl, mix the yolks, sugar, cornflour and
cornstarch.
– Pour the hot milk over the mixture and stir. Pour back into the pan.
– Stir until thickened. Add the chocolate and stir until melted. Set aside in a cool place.

Assembly
Fill the eclairs with cream using a piping bag and a piping tip. Make three small holes in the bottom of each eclair and fill with cream. Heat the white fondant (35°C) in a bain-marie in two separate pans with a little chocolate in one and caramel colouring in the other. Drizzle over the éclairs and set aside in a cool place.

Hazelnut tartlet

Hazelnut tartlet composed of

– a sweet hazelnut pastry,
– a hazelnut cream,
– hazelnut praline,
– a gianduja ganache,
– a dome of hazelnut mousse,
– a hazelnut praline glaze.

Materials used

– Silikomart ring klassik mould
– Micro perforated baking mat
– Perforated silikomart tartlet rings
– Angled spatula
– Gold 210 bloom gelatine

Ingredients

Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Homemade Gianduja
✔30g hazelnuts
✔30g icing sugar
✔30g milk chocolate

Hazelnut mousse dome
✔35g cream
✔1 egg yolk
✔60g hazelnut praline
✔90g cold liquid cream (30% fat)
✔15g powdered sugar
✔3g gelatine

Ganache gianduja
✔50g homemade gianduja
✔100g of liquid cream

Hazelnut sweet pastry
✔110g flour
✔45g icing sugar
✔25g hazelnut powder
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Hazelnut cream
✔25g butter
✔25g icing sugar
✔25g hazelnut powder
✔25g eggs

Hazelnut praline mirror icing

✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk

The recipe

For 4 100% hazelnut tarts

Homemade hazelnut praline (the day before)
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. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.

Homemade gianduja (the day before)
30g hazelnuts
30g icing sugar
30g milk chocolate
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. Rub the cooled hazelnuts to remove the skin. Place in the bowl of a food processor with the icing sugar and blend. Then add the melted milk chocolate and blend again.

Hazelnut mousse dome (The day before)
35g cream
1 egg yolk
60g gianduja
90g of cold liquid cream (30% fat)
3g gelatine
In a bowl of cold water, soften the gelatine sheet. Heat the cream in a saucepan. In a bowl, mix the yolk and sugar. Pour over the hot cream and return to the pan. While stirring, heat to 82°C. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Add the praline and set aside. Whip the 90g of cold liquid cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer.

Gianduja ganache (The day before)
50g homemade gianduja
100g of liquid cream
Add the gianduja to a bowl. Heat the cream in a small saucepan and pour over the gianduja. Stir,

strain the bowl and chill overnight.

Hazelnut sweet pastry
✔110g flour
✔45g icing sugar
✔25g hazelnut powder from Maison de la noisettes
✔10g cocoa powder
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, wrap and refrigerate for 1 hour. Roll out the pastry between two sheets of greaseproof paper and cut out circles with a cookie cutter. Line the tartlet moulds and place in the freezer for 10 minutes while you preheat your oven to 160°C.

Hazelnut cream
✔25g butter, softened
✔25g icing sugar
✔25g hazelnut powder from Maison de la noisettes
✔25g eggs
Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Mix well.

Pour into the bottom of the tarts, 25g per tart, then bake for 20 minutes. Leave to cool.

Hazelnut praline mirror icing

✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g hazelnut praline
✔2 sheets of gelatine (4g)
✔30g unsweetened condensed milk
In a bowl of cold water, place the gelatine leaves. In a saucepan heat the sugar, water and glucose to 110°C. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the praline and condensed milk. Use a hand blender to mix the mixture evenly. When the temperature is close to 35°C, proceed with the icing of the frozen domes.

Assembly
Roasted hazelnut slivers from Maison de la Noisette

Add a spoonful of Maison de la Noisette praline to the cooled tartlets. Beat the gianduja ganache with an electric mixer and fill the tartlets. Smooth out to the edge with a spatula. Remove the frozen domes and apply the mirror icing. Place the mirror-glazed dome on the tartlet.

I decorated it with roasted hazelnut chips and edible gold leaf. Place in a cool place until ready to eat. At the last moment, I added the caramelised hazelnuts just before serving.

Lemon tartlet

Lemon tartlet made of :

– sweet pastry,
– lemon cream,
– lemon mousse covered with a white velvet spray.

Material used

– Micro perforated baking mat
– Perforated silikomart tart mould
– Paradis 37 Silikomart mould
– White velvet spray

Ingredients

Lemon mousse

✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatine
✔80g of liquid cream

Sweet pastry

✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk
✔green food colouring

Lemon cream

✔45g sugar
✔45g lemon juice
✔ lemon zest
✔1 egg
✔60g butter

The recipe

For 5 tartlets

Lemon mousse

✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatine
✔80g of liquid cream
Heat the egg, sugar and lemon juice in a saucepan. Cook at 85°C without stopping stirring. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. Set aside. Whip the cold liquid cream with an electric mixer and add the previous preparation when it has cooled. Pour into the Silikomart Paradis mould and place in the freezer for at least 4 hours.

Sweet pastry

✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk
✔green food colouring
Mix all the ingredients together, wrap and chill. Roll out the dough thinly between 2 sheets of baking paper. Line the circles and prick the pastry with a fork. Bake the tart shells at 180° for about 14 minutes. Leave to cool.

Lemon cream

✔45g sugar
✔45g lemon juice
✔ lemon zest
✔1 egg
✔60g butter

Heat the egg, sugar, lemon juice and zest in a saucepan. Cook at 85°C without stopping to stir. Remove from the heat. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix and chill.

Assembly
Once the tarts have cooled, garnish with lemon cream to the rim. Remove the frozen lemon mousses and apply white velvet spray immediately. Carefully place the mousses on the tarts.

I put a lemon peel on top and decorated with small mint leaves.