English - Les délices 31

Paris Brest

Paris Brest composed of

– choux pastry
– praline mousseline cream,
– hazelnut praline.

Material used

– micro-perforated baking mat X2
– entremet circle
– micro-perforated belt

For 5 Paris Brest

Crackers
✔50g butter
✔50g flour
✔50g brown sugar
Mix all the ingredients together, spread between two sheets of baking paper, place in the freezer for a few minutes and then cut out circles the diameter of your entremet circles.

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. Off the heat add the flour all at once. Mix well to dry out the dough for 2 to 3 mins.
Add the beaten eggs gradually, mixing well between each egg. Poach on a baking sheet inside a baking circle lined with a micro perforated baking strip (50g per circle). Add the cracker disk on top. Place a second micro perforated baking mat on top, a baking tray with weight on it. Bake at 180°C for 50 minutes and leave to cool.

Pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔50g butter
Heat the milk. In a bowl mix the yolks, sugar, cream powder.Pour the hot milk over it.Stir.Pour back into the pan.Stir until thickened.Out of the heat add the butter cut into pieces. Stir. Pour into a bowl, filter it and keep it cool.

Homemade hazelnut praline
✔130g hazelnuts
✔65g 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.

Hazelnut praline mousseline cream
✔Custard cream made previously
✔160 g homemade hazelnut praline
✔250 g butter

In the pastry cream bowl add the praline and mix with an electric mixer. Then gradually add the previously whipped butter.

Assembly
Cut out the centre of the choux. Garnish with the mousseline cream to the middle. Add a little hazelnut praline and finish with more mousseline cream. Sprinkle with icing sugar all around and decorate with flaked almonds and hazelnuts.

Pears and praline tartlet

Pear and praline tartlet composed of

– a sweet pastry,
– almond cream,
– homemade praline,
– diced pears,
– pear mousse,
– a pear topping,
– a tuile.

Material used

– Klassik Silikomart tart ring mould

– Micro perforated silicone baking mat

– Forosil strip

– Pavoni silicone mould

Ingredients

Homemade praline
✔100g hazelnuts
✔100g almonds
✔100g caster sugar

Pear mousse (the day before)
✔120g pears
✔20g icing sugar
✔2g gelatine (210 bloom)
✔90g of liquid cream 30% MG

Almond cream
✔30g butter, ointment
✔30g almond powder
✔30g caster sugar
✔30g egg

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

Baking

165°C
18-20 minutes

Pear topping
✔140g mixed pears
✔20g sugar
✔2g NH pectin

Tuile feuille
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

The recipe

Homemade praline
✔100g hazelnuts
✔100g almonds
✔100g caster sugar

Pour the hazelnuts and almonds 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, then cut into pieces. Place the hazelnuts (having rubbed them to remove the skin), the almonds and the cooled caramel in the bowl of a blender and blend until you have a hazelnut/almond praline. You will have some praline left over for other recipes.

Pear mousse (the day before)
✔120g pears
✔20g icing sugar
✔2g gelatine (210 bloom)
✔90g liquid cream 30% MG
Put the gelatine in a bowl of cold water. Heat the pear puree in a saucepan and add the drained gelatine off the heat. Mix well and set aside. Whip the cream with the sugar. Stir the whipped cream into the pear purée and fill the Klassik silicone ring mould and place in the freezer.

Almond cream
✔30g butter, ointment
✔30g almond powder
✔30g caster sugar
✔30g egg
Work the softened butter with the sugar. Add the almond powder and the eggs. Mix and set aside.

Sweet dough
✔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 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 and prick the pastry with a fork. Place in the freezer while you preheat your oven. Divide the almond cream between the tarts. Bake the tarts on a micro perforated baking mat at 165° for about 18 to 20 minutes. Leave to cool.

Pear topping
✔140g mixed pears
✔20g sugar
✔2g NH pectin
In a saucepan, pour the mixed pears and heat through. In a small bowl, mix 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.

Tuile plume
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all the ingredients together. Line a baking tin (in this case the Pavoni brand tin used). Place in the oven at 170 °C. Keep an eye on the cooking time as it is very quick 6 to 8 minutes. Turn out of the oven. Be careful, they harden very quickly.

Assembly
Place a spoonful of praline in each tartlet, followed by pieces of pear cut into small pieces.

Frost the frozen pear mousse when the glaze is below 40°C and place on the tartlets. Decorate with almonds all around the tartlet. Place in a cool place until ready to eat. Place the tuile on the tartlet just before serving.

Pear and praline tartlet

Pear and praline tartlet composed of

– a sweet pastry,
– almond cream,
– homemade praline,
– diced pears,
– pear mousse,
– a pear topping,
– a tuile.

Material used

– Klassik Silikomart tart ring mould

– Micro perforated silicone baking mat

– Forosil strip

– Pavoni Plume silicone mould

Ingredients

Homemade praline
100g hazelnuts
100g almonds
100g caster sugar

Pear mousse (the day before)
✔120g pears
✔20g icing sugar
✔2g gelatine (210 bloom)
✔90g liquid cream 30% MG

Almond cream
✔30g butter, ointment
✔30g almond powder
✔30g caster sugar
✔30g egg

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

Pear topping
✔140g mixed pears
✔20g sugar
✔2g NH pectin

Tuile plume
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

The recipe

For 4-5 tarts

Homemade praline
✔100g hazelnuts
✔100g almonds
✔100g caster sugar

Almond cream
✔30g butter, ointment
✔30g almond powder
✔30g caster sugar
✔30g egg
Work the softened butter with the sugar. Add the almond powder and the eggs. Mix and set aside.

Assembly
Place a spoonful of praline in each tartlet, followed by pieces of pear cut into small pieces.

Blueberry Entremet

Blueberry and meringue entremet composed of

– a sweet pastry biscuit,
– a blueberry mousse,
– a meringue insert,
– blueberries and mint leaves.

Material used

– micro-perforated baking mat
– silikomart mini-dot X6 mould

For 4 to 5 desserts

Meringue
✔50g egg whites
✔50g caster sugar
✔50g icing sugar

Whisk the egg whites until stiff, add the caster sugar.
Sift in the icing sugar and mix gently. Line the silikomart mini sphere mould. Bake for 1h15 at 100°C. Turn off the oven and leave to cool in the oven. Turn out carefully as the meringue is fragile.

Blueberry mousse
✔170g mixed blueberries
✔30g caster sugar
✔4g gelatine
✔100g of liquid cream 30% MG

Hydrate the gelatine in the cold water. Heat the blueberry puree with the caster sugar in a saucepan. Remove from the heat and add the gelatine. Leave to cool a little. Whip the cold cream with an electric mixer. Add the previous mixture and stir gently with a maryse. Pour half of the mixture into the silikomart mini dot mould. Add the meringue, fill with the remaining mousse and freeze overnight.

Sweet pastry
✔100 g flour
✔40g icing sugar
✔8g almond powder
✔60g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, make a ball, roll out and then place in a cool place for 1 hour. Roll out the dough between two sheets of baking paper and cut out with a cookie cutter. Bake at 180°C between two sheets of micro perforated paper. Watch the cooking and take them out as soon as they colour. Leave to cool.

Assembly

Place the still frozen blueberry mousses on the sweet pastry biscuit. Place in the freezer until defrosted. Decorate with blueberries and mint leaves. You can sprinkle your blueberries with sugar before placing them on the mousse if they are not very sweet.

Mirabelle plum tartlet

Mirabelle plum tartlet made with

– sweet pastry,
– an almond cream,
– a compote of mirabelle plums.
– of mirabelle plums.

Material used

– Micro perforated baking mat

– Perforated silikomart tartlet rings

For 4 tarts

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 and chill. Roll out the dough thinly between 2 sheets of baking paper. Line the circles and prick the dough with a fork. Place in the freezer while you preheat your oven. Bake the tart shells at 170° for about 10 minutes.

Almond cream
30g of butter
30g almond powder
30g caster sugar
30g egg
Mix the butter with the sugar. Add the almond powder and the eggs. Pour into the bottom of the tarts and bake for about ten minutes. Leave to cool.

Mirabelle plum compote
130g mirabelle plums
20g powdered sugar
2g pectin NH
In a saucepan, heat the mirabelles over a low heat until they have reduced to a compote, stirring from time to time with a spatula. Add the pectin + 20 g sugar mixture and bring to the boil for 1 minute, stirring with a whisk. Remove from heat and set aside.

Assembly

Place the mirabelle compote on the tartlets. Cut the mirabelles in half and remove the stones. Place them in a circle on your tartlets. You can coat them with a neutral glaze to give them more shine. Set aside in the fridge until ready to eat.

For those who are curious, I served it with a Georgette made in Saint-Lizier in the Ariège, which is a combination of fork and spoon.

Vanilla and strawberry cake

Strawberry vanilla cake made of

– a sponge cake,
– a strawberry compote,
– a strawberry mousse
– a vanilla mousse,
– a strawberry jelly.

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

Whisk the eggs and sugar in a bowl. Place the bowl in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and mix until cool. Sift in the flour and cornflour. Mix gently with a marysee. Pour onto a baking tray lined with baking paper. Place in a hot oven at 210°C and lower the temperature to 190 for 8 to 10 minutes. Allow the biscuit to cool and cut out with your 20X10cm pastry frame. Place your frame on a dish and place the biscuit on the bottom of it.

We will then chablonner this one. This means that you will apply a thin layer of melted white chocolate with a brush to protect it from the humidity of the compote. Heat a little white chocolate (20-30g) and brush it onto the biscuit to protect the biscuit from getting wet.

For the compote
180g mixed strawberries
20g sugar
80g strawberries cut into small pieces
4g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry puree with the caster sugar. Remove from the heat and add the gelatine. Mix, add the strawberries cut into pieces. Pour the compote over the biscuit and place in the freezer.

For the strawberry mousse
120 g strawberries
15g caster sugar
120g of liquid cream
3g gelatine
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the strawberry puree with the caster sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour over the compote and place in the freezer.

For the vanilla mousse
60 g full cream
60 g white chocolate
4 g gelatine
120 g whipping cream
vanilla pod from @bourbon_noire
20g icing sugar
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 60g 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 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 strawberry mousse and place in the freezer.

Strawberry jelly
100g strawberry puree
25g powdered sugar
25g water
3g gelatine

Soften the gelatine sheets in a bowl of cold water. Pour the water, strawberry puree and sugar into a saucepan 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 with strawberries and a mint leaf and thaw in the fridge.

Lemon and verbena tartlet

Lemon and verbena tartlet composed of

– sweet pastry,
– a lemon cream,
– verbena and white chocolate mousse,
– a lemon tuile.

Material used

– Pavoni honeycomb mould
– Micro perforated baking mat
– Perforated silikomart tartlet rings
– Angled spatula
– Silikomart quenelle mould

For 4 tarts

Verbena and white chocolate mousse quenelle
✔30 g full cream
✔a few verbena leaves (about ten)
✔30 g white chocolate
✔2 g gelatine
✔80 g whipping cream
✔10g icing sugar

Place the gelatine leaf in a bowl of cold water. In a saucepan, heat the 30 g of liquid cream with the verbena leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (remove the verbena leaves beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour over the previous mixture and stir gently. Pour into the quenelle mould and place in the freezer.

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 put it in the fridge for 30 minutes. Line the circles and prick the pastry with a fork. Bake the tartlets at 165° for 15-20 minutes.

Lemon cream
✔60g lemon juice
✔75g sugar
✔75g egg
✔120g butter

Heat the eggs, sugar and lemon juice in a saucepan. Cook until 85°C without stopping to stir. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix and place in the refrigerator.

Lemon tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔25g egg white
✔Lemon zest
✔Yellow dye
Mix all the ingredients together. Fill the Pavoni honeycomb mould. Smooth with an angled spatula to remove excess. Bake in a hot oven at 170°C for 6 minutes (may vary depending on your oven). As soon as you remove from the oven, remove from the mould. Be careful, they harden very quickly and become brittle. Handle with care.

Assembly
Fill the tartlet bases with the lemon cream. Smooth out to the edge with an angled spatula. Place the frozen verbena mousse quenelle on top. Apply a lime peel and decorate the quenelle with a small piece of edible gold leaf.
Place in the refrigerator until ready to eat. Place the lemon tuile on top at the last moment before serving, as they will soften if placed in the fridge.

Vanilla, praline and hazelnut tartlet

Vanilla, praline and hazelnut tartlet composed of

– a sweet pastry,
– a hazelnut cream,
– praline,
– a vanilla dome,
– a milk chocolate mirror icing
– and whipped cream.

Material used

– Silikomart tart mould
– Micro perforated silicone baking mat
– Silikomart single portion mould Ode x8

For 4 tarts

Vanilla mousse (the day before)

50g of liquid cream
50g white chocolate
vanilla powder
3g gelatine
100g cold liquid cream
10g icing sugar
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 50g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine then 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 into the silicone Silikomart mould and place in the freezer.

Milk chocolate mirror glaze (the day before)

45g sugar
45g glucose
25g water
45g milk chocolate
2 sheets of gelatine (4g)
30g unsweetened condensed milk
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to blend the mixture and place it in a cool place.

Sweet dough

130g flour
45g icing sugar
10g almond powder
70g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, wrap and chill in the fridge for 1 hour. Roll out the dough between two sheets of baking paper and cut out circles with a cookie cutter. Bake at 180°C for about 12 minutes.

Hazelnut cream

20g of butter
29g icing sugar
29g hazelnut powder
20g of eggs
Mix the butter with the icing sugar. Add the hazelnut powder and the eggs. Pour into the bottom of the tarts and cook for about ten minutes. Leave to cool.

Praline
40g of praline
Garnish each tartlet with a tablespoon of praline (about 10g).

Chantilly cream
50g of very cold liquid cream 30% minimum fat
10g caster sugar
Whip the cold cream with an electric mixer. Gradually add the icing sugar.

Assembly
Bring the milk chocolate icing to around 30/33°C and ice the vanilla domes. Place them on the tartlets. Poach the whipped cream all around the domes. Decorate with a hazelnut.

Three chocolate tartlet

Three chocolate tartlet made of :

– sweet pastry,
– dark chocolate mousse,
– milk chocolate mousse,
– white chocolate mousse.

Material used

– 2X Micro perforated silicone baking mat

– Silikomart 40 x15 Truffle sphere mould

Dark chocolate mousse
1 sheet of gelatine
40g milk 60g dark chocolate
90g cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine and mix. Pour over the melted dark chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart. Place in the freezer.

Milk chocolate mousse
1 sheet of gelatine
40g milk 60g milk chocolate
90g cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine. Stir to combine. Pour over the melted milk chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart mould. Place in the freezer.

White chocolate mousse
1 sheet of gelatine
40g milk 60g white chocolate
90g of cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine. Stir to combine. Pour over the melted white chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart mould. Place in the freezer.

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 and chill. Roll out the dough thinly between 2 sheets of baking paper. Cut out the dough. Bake between two baking mats at 180° for about ten minutes. Leave to cool.

Use a white velvet spray on the still frozen white chocolate mousses.

Use brown velvet spray on frozen milk chocolate mousse.

For the dark chocolate icing
Dark chocolate icing
45 g sugar
45 g glucose
25 ml water
45 g dark chocolate
30 ml 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. Use a hand blender to mix the mixture thoroughly. Cover the still frozen dark chocolate mousses with the 35°C glaze.

Raspberry entremet

Raspberry entremet made of

– an almond biscuit,
– an insert of raspberry compote,
– a raspberry mousse,
– a red velvet spray.

Material used

– 3D Silikomart mould Fruits of the forest

– Silikomart half spere mould X15

Raspberry insert
120g mixed raspberries
20g caster sugar
2g NH pectin
Mix the pectin and caster sugar in a bowl. In a saucepan, heat the mixed raspberries. Add the pectin/sugar mixture and bring to the boil for 1 minute, stirring with a whisk. Remove from heat. Pour into Silikomart half-sphere moulds and freeze for at least 2 hours.

Almond biscuit
30g almond powder
30g powdered sugar
8g flour
50g egg whites
10g caster sugar
Mix the powders together in a bowl. Beat the egg whites until stiff with the caster sugar. Take a small portion of the egg whites and mix to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Bake in a 170°C oven for 14-15 minutes. Leave to cool, then cut out small circles of biscuit to the diameter of your tin using a biscuit cutter.

Raspberry mousse
300g raspberries
40g powdered sugar
3 sheets of gelatine
200g of liquid cream
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 300g of mixed raspberries. Turn off the heat, add the gelatine. Leave to cool. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

Assembly (The day before)
Pour the mousse into the silikomart mould halfway up. Add the frozen raspberry compote. Cover with a little of the mousse and finish with the almond biscuit. Place in the freezer overnight.

The next day, remove the frozen desserts from the moulds and immediately apply the red velvet spray. Place in the fridge (at least 4 hours) until ready to eat. I put the tip of a borage flower on top before serving.