English - Les délices 31

Hazelnut and pear entremet

Hazelnut and pear Entremet composed of

– a hazelnut biscuit,
– a pear insert,
– a pear mousse,
– velvet spray.

Material used

– Pavoni pear mould 5.3 X 7 cm

– Silikomart mini spheres mould X24

– Ancel 210 Bloom gelatine (gold quality)

– Yellow, brown and orange velvet sprays

For 8 small pears

Pear insert (the day before)
✔90g mixed ripe pears (or pears in syrup)
✔90g diced pears
✔2g pectin
✔10g caster sugar
In a saucepan, pour the mixed pears. Heat through. In a small bowl, combine the sugar and pectin. Add to the pan as soon as it boils and ,without stopping stirring, cook for 1 minute. Remove from the heat, add the diced pears and mix. Pour into the silikomart mini spheres X24 mould and place in the freezer for 2 to 3 hours.

Hazelnut biscuit (the day before)
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
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 ( from Maison de la noisettes), 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 a round cookie cutter to fit the diameter of your silicone mould opening.

Pear mousse (the day before)
✔160g ripe pears, mixed
✔100g of liquid cream 30% MG minimum
✔3g gelatine

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 some of the pear mousse into the Pavoni mould. Assemble the pear insert halves in pairs and place them in the pear mould. Add a little pear mousse and finish with the hazelnut biscuit.

The next day, take out the frozen pears and immediately apply the velvet sprays (yellow, brown and orange). Place in the fridge while defrosting (2 hours).

I made the pear tails with milk chocolate.

Vanilla, caramel and peanut cake

Vanilla, caramel and peanut cake consisting of

– a peanut biscuit,
– a peanut praline crunch,
– a vanilla mousse,
– a caramel cream,
– a caramel glaze.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Peanut praline
✔100g peanuts
✔50g caster sugar

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

Peanut praline crisp
✔60g peanut praline
✔35g crêpes dentelles
✔30g milk chocolate

White chocolate vanilla mousse – 1
✔50g full cream
✔50g white chocolate
✔2.5 g gelatine
✔100 g whipped cream
✔vanilla pod

Creamy caramel
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream
✔3g gelatine

White chocolate vanilla mousse – 2
50g full cream
50 g white chocolate
2.5 g gelatine
100 g whipping cream
vanilla bean

Caramel glaze
70 g + 10 g sugar
6 g cornflour
60 g water
60 g liquid cream
4 g gelatine

The recipe

For about 5 to 6 people

Peanut praline
✔100g peanuts
✔50g caster sugar
Pour the 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 praline.

Peanut Biscuit
✔65g icing sugar
✔1 egg
✔65g peanut powder
✔20g butter
✔15 g flour
✔15g caster sugar
✔2 egg whites

Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the peanut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into a rectangle of 20X10cm. Place the frame on a plate, followed by the biscuit. Set aside.

Peanut praline crisp
✔60g peanut praline
✔30g milk chocolate
✔35g crêpes dentelles

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

White chocolate vanilla mousse – 1
✔50 g full cream
✔50 g white chocolate
✔2.5 g gelatine
✔100 g whipped cream
✔vanilla pod

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 50 g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine. Pour over the previously melted white chocolate. Mix and set aside. Whip the cold cream (100g) . Pour over the previous mixture and stir gently.
Pour the vanilla mousse over the praline crumble (about 200g) and place in the freezer immediately.

Creamy caramel
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream
✔3g gelatine

In a large bowl of cold water, place the gelatine leaves. In a bowl, mix the yolks and the 100g of cold liquid cream. Set aside. In a saucepan, make a caramel with the water, sugar and glucose.
Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the pastry frame over the vanilla mousse and place in the freezer for at least 10 minutes until the cream sets.

White chocolate vanilla mousse – 2
✔50 g full cream
✔50 g white chocolate
✔2.5 g gelatine
✔100 g whipping cream
✔vanilla pod

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 50 g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine. Pour over the previously melted white chocolate. Mix and set aside. Whip the cold cream (100g) . Pour over the previous mixture and stir gently.
Pour the vanilla mousse over the creamy caramel (approx. 200g) and place in the freezer immediately.

Caramel glaze
✔70 g + 10 g sugar
✔6 g cornflour
✔60 g water
✔60 g liquid cream
✔4 g gelatine

Mix the 10 g sugar and cornflour in a bowl. Heat the water and cream in a saucepan. Make a caramel with the 70 g of sugar in another pan. Remove from the heat and gradually add the water/cream mixture while whisking. Put the mixture back on the heat to obtain a smooth caramel. Then, off the heat, add the sugar/maizena mixture. Put the mixture back on the heat and bring to the boil for 1 minute without stopping stirring. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, the cream and mix, keeping the mixer at the bottom to avoid air bubbles.

Remove the cake from the freezer.

Cover the surface of the cake with the icing which has been cooled to 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 out individual slices and leave to defrost in the fridge.

I decorated each slice with a chocolate peanut covered in edible gold powder.

Pecan and vanilla cake

Pecan and vanilla cake composed of :

– a pecan biscuit,
– a pecan crunch,
– a creamy pecan,
– a vanilla mousse,
– a white chocolate and pecan praline mirror glaze.

Material used

– Rectangular pastry frame 20X10X4.5cm

For 5 to 6 people

Pecan Praline
100g pecans
50g powdered sugar
Place the pecans 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 allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.

Pecan biscuit
65 g pecan 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 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 the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a 20x10cm rectangle.

Pecan nut praline crisp
60g praline
30g of milk chocolate
35g of crêpes dentelles

Mix the praline, the chocolate and the crêpes dentelles. Spread on the pecan biscuit and put in the freezer.

Pecan cream
1 sheet of gelatine 2g
100 ml cream
1 egg yolk
15g caster sugar
60g pecan 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 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 pecan praline and mix. Allow to cool, then pour over the crumble and place in the freezer.

White chocolate vanilla mousse
80 g full cream
80 g white chocolate
4 g gelatine
160 g whipping cream
vanilla pod from @bourbon_noire
10g icing sugar

Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 80g of liquid cream with the vanilla pod, scraped and split. 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 and add the icing sugar. Pour in the previous mixture and stir gently. Pour over the pecan cream and place in the freezer.

White chocolate and pecan praline mirror glaze
45 g sugar
45 g glucose
25 g water
45 g white chocolate
20g pecan praline
30 g unsweetened condensed milk or cream
2 x 2g gelatine sheets

Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk and the praline. 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 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 out individual slices and leave to thaw in the fridge.

I decorated with caramelised pecans.

Strawberry religious

Strawberry religious composed of

– choux pastry,
– pastry cream,
– diced strawberries,
– strawberry compote,
– coloured fondant.

Material used

– micro-perforated baking mat

– piping bag

For 4 to 5 strawberry religious

Crackers
✔50g butter
✔50g flour
✔50g brown sugar

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

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

In a saucepan heat the water, milk, butter, salt and sugar. 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 of two different sizes on a baking tray covered with a silpat micro perforated baking mat. Place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes. Leave to cool.

For the custard
✔300ml milk
✔60g sugar
✔2 egg yolks
✔20g cornflour
Optional: Rum or Kirsch

In a saucepan, heat the milk. In a bowl, mix the yolks, sugar and then the cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. If you wish, you can add a capful of rum. Set aside in a cool place.

Strawberry compote
✔50g mixed strawberries
✔10g caster sugar
✔1g NH pectin
In a small bowl, combine the sugar and pectin. In a small saucepan, heat the mixed strawberries. When boiling, add the sugar and pectin mixture and cook for 1 minute without stopping stirring. Turn off the heat. Fill a piping bag and set aside.

Assembly
✔Dice fresh strawberries
✔Compote of strawberries
✔White fondant
✔Red colouring
Fill the custard into a piping bag. Make small holes under your choux. Fill the large choux with pastry cream. Add diced strawberries. Garnish the small choux with pastry cream and strawberry compote. Heat the white fondant with the colouring in a bain-marie without exceeding 37°C. Dip your choux into the fondant. Place a small choux on top of a large choux. I decorated by adding fresh mint leaves, sesame seeds and a little edible gold leaf.

Nutella doughnut

Nutella doughnut made of

– brioche dough
– Nutella-type spread

Materials used

– Elongated garnishing nozzle

– Saucepan

– Kitchen thermometer

For about ten/twelve Nutella doughnuts

Ingredients

✔400g flour
✔150g milk
✔70g caster sugar
✔1 egg
✔1 yolk
✔18g fresh yeast
✔1 teaspoon salt
✔1 packet of vanilla sugar
+
✔40g butter cut into pieces

Place all the ingredients without the butter in your food processor bowl then knead for 5 minutes. Add this and knead for another 10 minutes. Place the dough in a bowl and cover with a cloth. Leave the dough to rest for 1 hour at room temperature and then degas it. Place the covered bowl in the fridge overnight.

The next day, roll out the dough on the floured work surface. Using a cookie cutter, cut out circles and place them on sheets of baking paper. Leave to rise for 1 to 1h30 hours.

Heat the oil in a pan to 180°C. Dip the doughnuts in the oil with the paper. Remove the paper and turn the doughnuts over as soon as they start to colour. As soon as they come out, dip them in a bowl of powdered sugar and place them on a rack.

Heat some nutella in a bowl in the microwave. Fill a piping bag fitted with an elongated nozzle with nutella and fill each doughnut.

Tartlet tatin

Tarte tatin composed of

– sweet pastry
– maple cream
– whipped cream
– apple dome

Material used

– Silikomart tart ring mould Klassik

– Micro perforated silicone baking mat

To make 5 tarts

Apple dome (the day before)
2 golden apples
40g caster sugar
50g butter
100g caster sugar
50g of liquid cream
2 x 2g gelatine sheets

Place the gelatine sheets in a large bowl of cold water.
In a saucepan, fry the diced apples with the butter and sugar. In another pan, make a caramel with the 100g of sugar. Add the hot cream and then remove the gelatine from the heat. Mix with the apples and place in the insert mould in the freezer overnight.

Sweet dough
140g flour
30g icing sugar
70g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, roll out and refrigerate for 1 hour. Roll out the pastry between two sheets of greaseproof paper and cut out circles with a pastry cutter. Line the tartlet circles and prick the pastry with a fork. Place in the freezer for a few minutes. Bake at 180°C for about 10 minutes.

Maple cream
1 egg yolk
40g maple fondant
100g of liquid cream

Heat the cream in a saucepan. In a bowl, mix the egg yolk with the maple fondant. Pour the hot cream over this mixture. Stir and pour the mixture into the pan. Heat over low/medium heat, stirring constantly, until 82°C. Spread into the pre-baked tart shells. Return to the oven for about 15 minutes. Monitor the cooking process and take them out as soon as they colour. Leave to cool.

Assembly
Make a chantilly with cold liquid cream with a minimum of 30% fat content and fill the tartlets. Smooth with a spatula. Place the apple domes and decorate with chopped almonds all around. Place in the fridge to let the tarts defrost.

Apple, rum and raisin cake

Apple, rum and raisin cake made of

– an almond biscuit,
– an apple compote,
– a rum bavaroise,
– and a grape jelly.

Full paid recipe (ebook autumn

Material used

– Rectangular pastry frame 20X10cm

– Ancel 210 Bloom gelatin (gold quality)

Ingredients

Almond biscuit
✔65g caster sugar
✔65g almond powder
✔15g flour
✔100g egg whites
✔25g caster sugar

Grape jelly
✔grape juice
✔sugar
✔gelatine

Apple compote
✔Applesauce
✔Apple cut into small cubes
✔gelatine
✔water

Rum bavaroise
✔Milk
✔Cream
✔egg yolks
✔sugar
✔gelatine
✔rum
✔liquid cream

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

The recipe

Almond biscuit
✔65g caster sugar
✔65g almond powder
✔15g flour
✔100g egg whites
✔25g caster sugar

In a bowl mix the powders together. Beat the egg whites until stiff with the powdered sugar. Take a small portion of the egg whites and mix to loosen the mixture. Add the remaining whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper and sprinkle with icing sugar. Bake at 170°C for 14-15 minutes. Leave to cool and then cut out a 20X10cm rectangle. Place your rectangular frame on a dish and place the almond biscuit on the bottom.

Apple compote
✔Applesauce
✔Apple cut into small cubes
✔gelatine
✔water

In a saucepan, pour the applesauce (apples cooked in pieces in water with a little vanilla and then blended) and water. You can add a little sugar if it is not sweet enough. Heat up. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry then the apples cut into small cubes.. Mix and pour over your almond biscuit.

Rum bavaroise
✔Milk
✔Cream
✔egg yolks
✔sugar
✔gelatine
✔rum
✔liquid cream

In a saucepan, pour the milk and cream and heat. In a bowl, pour the yolks and sugar and mix them. Gradually pour in the milk and hot cream. Stir and pour back into the pan. Cook without stopping stirring until it thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the rum. Pour into a bowl, strain and chill until completely cool. Beat the cold cream with an electric mixer and add it to the cooled cream. Mix with a spatula and pour over the apple compote. Place in the freezer overnight.

Grape jelly
✔grape juice
✔sugar
✔gelatine

In a bowl of cold water, place the gelatine sheets. Extract the grape juice from a bunch of white grapes by removing the skin and seeds. Pour this juice into a saucepan and add powdered sugar. Heat up. When it boils, remove from the heat and add the gelatine. Allow to cool slightly and as soon as the mixture is below 40°C pour it over the cake just taken out of the freezer. Place in a cool place.

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 refrigerator.

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

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 cookie cutter in the shape of an apple. 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.

Pear, praline and hazelnut entremet

Pear, praline and hazelnut entremet composed of

– a sweet hazelnut pastry,
– a hazelnut biscuit,
– a praline insert,
– a pear mousse,
– velvet spray.

Materials used

– Pavoni pear mould 5.3 X 7 cm

– Silikomart tartufino mould

– Ancel 210 Bloom gelatine (gold quality)

– Tapis de cuisson silikomart

For 8 small pears

Homemade hazelnut praline (The day before)
✔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. 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. You will have some praline left over for other recipes.

Praline insert
Fill the Silikomart Tartufino mould with hazelnut praline and place in the freezer for at least 3 to 4 hours.

Hazelnut biscuit (the day before)
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
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 a round cookie cutter to fit the diameter of your silicone mould opening.

Pear mousse (the day before)
✔160g ripe pears, mixed
✔100g of liquid cream 30% MG minimum
✔3g gelatine

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 gelatin. Set aside.
In a bowl, pour the cold cream and whip it with an electric mixer. Add and stir gently the previous mixture.

Hazelnut sweet pastry (The day after)
✔50g flour
✔20g hazelnut powder
✔30g sugar
✔40g butter
✔1 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 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.

Take the frozen pears out and apply the velvet sprays (yellow, brown) immediately. Place each pear on a hazelnut sweet biscuit. Place in the fridge while defrosting (2 hours). I decorated with tails made with milk chocolate and fresh mint leaves.

Pear and chocolate cake

Pear and chocolate cake made of

– a hazelnut biscuit,
– a chocolate praline crunch,
– a milk chocolate mousse,
– a pear mousse,
– a pear jelly.

Material used

– Rectangular pastry frame 20X10cm

For 5 to 6 people

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

Melt the butter. 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 using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into a rectangle of 20X10cm.

Chocolate and praline crisp
✔100g chocolate praline
✔10g butter
✔25g of crêpes dentelles

Melt the chocolate and butter (you can use praline chocolate or make half and half (50g and 50g) with milk chocolate and home-made praline). Add the crêpes dentelles. Mix gently. Spread on the hazelnut biscuit and put in the freezer.

Chocolate mousse
✔2 sheets of gelatine
✔130g cream
✔1 yolk
✔15g sugar
✔60ml milk
✔100g milk chocolate

Soften the gelatine sheets in a bowl of cold water. Mix the egg yolks with the caster sugar in a bowl. 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 cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. Pour over the praline crumble (about 265g) and place in the freezer.

Pear mousse
✔2 sheets of gelatine
✔140g pear purée
✔150g cold liquid cream
✔15g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the pear purée in a saucepan. 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 chocolate mousse (about 265g). Put back in the freezer overnight.

Pear jelly
✔125g pear purée
✔25g caster sugar (only if the pears are unsweetened)
✔3g gelatine
✔+ a little water (if necessary, only if too thick)

Soften the gelatine sheets in a bowl of cold water. In a saucepan, pour the water, pear puree and sugar and heat without boiling. Remove from the heat and add the gelatine. Allow to cool and 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 out individual slices, decorate and then leave to thaw in the fridge for at least 3 hours.

Paris Brest

Paris Brest composé

– de pâte à choux,
– de crème mousseline praliné,
– de praliné noisettes.

English recipe here

Matériel utilisé

– tapis de cuisson micro-perforé X2
– cercle à entremet (8cm de diamètre)
– bande micro perforée

Pour 5 Paris Brest

Craquelin
✔50g de beurre
✔50g de farine
✔50g de Cassonade
Mélanger l’ensemble des ingrédients, étaler entre deux feuilles de papier cuisson, placer quelques minutes au congélateur puis détailler des cercles du diamètre de vos cercles à entremet.

Pâte à choux
✔60g‌‌ ‌‌d’eau‌‌ ‌‌‌ ‌
✔60g‌‌ ‌‌de‌‌ ‌‌lait‌‌ ‌‌‌ ‌
✔70g‌‌ ‌‌de‌‌ ‌‌farine‌‌ ‌‌‌ ‌
✔55g‌‌ ‌‌de‌‌ ‌‌beurre‌‌ ‌‌‌ ‌
✔Du‌‌ ‌‌sel‌‌ ‌‌‌ ‌
✔1‌‌ ‌‌cuillère‌‌ ‌‌à‌‌ ‌‌café‌‌ ‌‌de‌‌ ‌‌sucre‌‌ ‌‌‌ ‌
✔2‌‌ ‌‌ou‌‌ ‌‌3‌‌ ‌‌œufs‌‌ ‌‌(suivant‌‌ ‌‌leur‌‌ ‌‌grosseur)‌‌ ‌‌‌ ‌
‌‌‌ ‌Dans‌‌ ‌‌une‌‌ ‌‌casserole‌‌ ‌‌faire‌‌ ‌‌chauffer‌‌ ‌‌l’eau,‌‌ ‌‌le‌‌ ‌‌lait,‌‌ ‌‌le‌‌ ‌‌beurre,‌‌ ‌‌le‌‌ ‌‌sel‌‌ ‌‌et‌‌ ‌‌le‌‌ ‌‌sucre.‌‌ ‌‌Hors‌‌ ‌‌du‌‌ ‌‌feu‌‌ ‌‌‌ ‌ajouter‌‌ ‌‌en‌‌ ‌‌une‌‌ ‌‌fois‌‌ ‌‌la‌‌ ‌‌farine.‌‌ ‌‌Bien‌‌ ‌‌mélanger‌‌ ‌‌pour‌‌ ‌‌dessécher‌‌ ‌‌la‌‌ ‌‌pâte‌‌ ‌‌pendant‌‌ ‌‌2‌‌ ‌‌à‌‌ ‌‌3‌‌ ‌‌min.‌‌ ‌‌‌ ‌
Incorporer‌‌ ‌‌les‌‌ ‌‌œufs‌‌ ‌‌battus‌‌ ‌‌progressivement‌‌ ‌‌en‌‌ ‌‌mélangeant‌‌ ‌‌bien‌‌ ‌‌entre‌‌ ‌‌chaque‌‌ ‌‌œuf.‌‌ ‌‌‌ ‌Pocher‌‌ sur‌‌ ‌‌une‌‌ ‌‌plaque‌‌ ‌‌de‌‌ ‌‌cuisson‌‌ à l’intérieur de cercle à entremet garni d’une bande de cuisson micro perforé (50g par cercle) .‌‌ Ne pas dépasser la mi hauteur du cercle. ‌‌Ajouter sur le dessus le disque de craquelin. Déposer un deuxième tapis micro perforé sur le dessus, une plaque de cuisson avec du poids dessus. Enfourner‌‌ ‌‌à‌‌ ‌‌180°C‌‌ ‌‌‌pendant‌‌ ‌‌50 ‌‌min.‌‌ ‌‌Laisser‌‌ ‌‌refroidir‌‌.‌‌ ‌‌‌ ‌

Crème pâtissière
✔250g de lait
✔50g de sucre en poudre
✔3 jaunes d’oeufs
✔25g de poudre à crème
✔50g de beurre
Faire‌ ‌chauffer‌ ‌le‌ ‌lait‌. ‌Dans‌ ‌un‌ ‌bol‌ ‌mélangez‌ ‌les‌ ‌jaunes,‌ ‌le‌ ‌sucre,‌ ‌la‌ poudre à crème.‌ ‌Versez‌ ‌le‌ ‌lait‌ ‌chaud‌ ‌dessus.‌ ‌Remuer.‌ ‌Verser‌ ‌à‌ ‌nouveau‌ ‌dans‌ ‌la‌ ‌casserole.‌ ‌Remuez‌ ‌jusqu’à‌ ‌épaississement.‌ ‌Ajouter hors du feu le beurre coupé en morceaux. Mélanger. Verser dans un bol, filmer celui-ci et réserver‌ ‌au‌ ‌frais.‌

Praliné noisettes maison
✔130g de noisettes
✔65g de sucre en poudre
Verser les noisettes sur une plaque de cuisson et enfourner à 150°C pendant 15 minutes.
Dans une casserole, verser le sucre en poudre et réaliser un caramel. Verser celui-ci lorsqu’il a une belle couleur sur une feuille de papier sulfurisé et laisser refroidir. Placer les noisettes (en ayant frottées celles-ci pour enlever la peau) et le caramel refroidi, coupé en morceaux, dans le bol du mixeur et mixer jusqu’à obtenir le praliné noisettes.

Crème mousseline praliné noisettes
✔Crème pâtissière réalisée précédemment
✔160 g de praliné noisettes maison
✔250 g de beurre pommade

Dans le bol de crème pâtissière ajouter le praliné et mélanger au batteur électrique. Ajouter ensuite progressivement le beurre préalablement fouetté.

Montage
Découper le centre des choux. Garnir de crème mousseline à mi hauteur. Ajouter un petit peu de praliné noisettes et terminer par de nouveau de la crème mousseline. Parsemer de sucre glace tout autour et décorer d’amandes effilées et de noisettes.