English - Les délices 31

Caramel and peanut cake

Caramel and peanut cake composed of

– a financial biscuit with peanuts,
– a creamy caramel,
– a peanut mousse,
– a caramel glaze.

Material used

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Cooking thermometer

The recipe

For 5-6 people

Financier (the day before)
✔80g soft butter
✔60g peanut powder
✔160g egg whites
✔110g icing sugar
✔60g flour
✔1.5g fine salt

In a saucepan, add the butter and make a hazelnut butter by heating it over a low heat. It will take on a nice colour and a hazelnut smell. Set aside. In the bowl of a food processor, add the flour, icing sugar, salt and peanut powder. Gradually add the unbeaten egg whites while mixing. Add the butter and mix. Pour onto a baking tray lined with baking paper and bake at 180°C for about ten minutes. Leave to cool, then cut out 3 rectangles with your 20×10 cm pastry frame. Place the pastry frame and the first financial peanut biscuit on a plate.

Peanut praline (the day before)
✔100g peanuts
✔50g sugar
Place the peanuts on a baking tray and bake at 150°C for 15 minutes.

In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the peanuts and the chopped caramel in the bowl of a blender and blend until you have a peanut praline.

Peanut mousse – 1 (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 do not exceed 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 about 125g of mousse into the rectangular frame over the first biscuit. Place in the freezer for 5 minutes. Add the second financial biscuit.

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

Place the gelatine sheets in a large bowl of cold water. In a bowl, mix the egg yolks with the 100g of cold 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 financial biscuits and place in the freezer for at least 5 minutes.

Add the last financial biscuit.

Peanut Mousse – 2 (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 do not exceed 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 about 125g of mousse into the rectangular frame over the biscuit. Leave room for the icing (2 to 3 mm). Place in the freezer overnight.

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, and mix, keeping the mixer at the bottom to avoid air bubbles.

Cover the surface of the cake with the caramel glaze, which has been reduced 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, decorate with a peanut and leave to defrost in the fridge.

Blueberry flan

Blueberry flan composed of :

– sweet pastry,
– preparation for blueberry custard,
– blueberries.

Material used :

– sylpain-type forosil tape

– individual entremet circle

For 4-5 flans

For the 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, wrap in plastic wrap and chill for 1 hour.

For the custard mixture
100g sugar
2 egg yolks and 1 egg
45g cornflour
450g whole milk
150g of liquid cream
1 vanilla pod or vanilla powder
50g mixed blueberries

Heat the milk and cream with the vanilla. Mix the eggs, sugar and cornflour in a bowl. Pour the hot milk over the mixture, mix well and return to the pan. Cook over medium heat until the cream thickens, stirring constantly. Add the mixed blueberries to the mixture and stir. Set aside.

Place a strip of Forosil (a micro-perforated strip that allows easy removal from the mould without damaging the edges of the cake and gives a nice finish) inside the pastry ring. Place in the freezer for 15 minutes. Pour in the cooled mixture and bake at 180°C for 45 to 50 minutes. Leave to cool and place in the fridge overnight.

The next day, remove the pastry ring and then the forosil strip that surrounds the flan. Add blueberries on top.

Bourdaloue pie

Bourdaloue tart composed of

– sweet pastry
– almond cream
– pears in syrup
– flaked almonds
– Neutral topping

Material used

– Silikomart mould – Tarte ring Amore 205X190
– Micro perforated silicone baking mat

For the sweet pastry
100 g flour
40g icing sugar
8g almond powder
60g butter
10g cocoa powder
1 egg yolk
1 pinch of salt

Mix all the ingredients together, make a ball, roll it out and place in the fridge for 1 hour.

Roll out the dough thinly between 2 sheets of baking paper. Cut the dough into the shape of your tart tin. Place in the freezer for 10 minutes. Prick with a fork.

For the almond cream
40g of softened butter
40g sugar
40g almond powder
40g egg

Mix all the ingredients together and place the cream in the fridge.

Drain the canned pears or those cooked in syrup. Fill the tart with the almond cream. Place the well-drained pears (you can cut each pear into strips). Add slivered almonds. Bake for 45 minutes at 160°C.

You can use a brush to cover the pears with a neutral glaze to give them more shine.

Cannelés from Bordeaux

Material used

– Copper Bordelais fluted mould. Alternatively, you can use a silicone mould

Ingredients
325 ml + 125 ml milk
50g butter
150 g flour
300 g sugar
2 eggs
60g rum
Vanilla pod or vanilla powder

Recipe
Heat the 325ml of milk in a saucepan with the butter cut into pieces. When the butter has melted, add the remaining cold milk (125ml) off the heat and mix. Set aside.

In a bowl, mix the flour and sugar.

In another bowl, break the eggs, add the vanilla and rum.

Pour the milk over the flour and sugar in batches. Mix well and finally add the eggs.

Cover with plastic wrap and chill for 24 hours.

Grease your moulds with a spray. You can also use melted butter to apply with a brush.

Fill the tin to within 3-5 mm of the edge and bake at 230°C for 10 minutes, then lower the temperature to 190°C for another 40 minutes. If you like them well coloured, more caramelised, cook them for longer.

Enjoy them warm, putting them back in a preheated oven at 210°C for a few minutes and turning the oven off.

Peach and strawberry cake

Peach and strawberry cake made with

– an almond biscuit,
– peach mousse,
– strawberry mousse,
– a strawberry jelly.

Material used

– Rectangular pastry frame 20X10cm

For about 6 portions

Almond biscuit (the day before)
65g caster sugar
65g almond powder
15g flour
100g egg whites
25g caster sugar

Mix the powders together in a bowl.

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 egg whites, stirring gently with a spatula.

Pour the mixture onto a baking tray lined with baking paper. Sprinkle with icing sugar.

Bake at 170°C for 14-15 minutes. Leave to cool, then cut out a rectangle of 20X10cm.

Melt a little white chocolate and sprinkle over the biscuit: Use a brush to apply a thin layer of chocolate over the entire surface of the biscuit to waterproof it and prevent the creamy mixture from soaking the biscuit.

Peach mousse (the day before)
2 sheets of gelatine (4g)
200g peach puree
150g cold liquid cream
25g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the peach puree 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 peach puree, mix gently and pour over the almond biscuit (about 120/125g). Return to the freezer. Set aside the remaining mousse.

Strawberry mousse (the day before)
3g gelatine
160g mixed strawberries
100g cold liquid cream
30g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the mixed strawberries 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 warmed strawberry coulis, mix gently and pour over the peach mousse (about 120/125g). Return to the freezer. Set aside the remaining mousse.

Pour in another 120/125g of peach mousse. Return to the freezer.

Pour in another 120/125 g of strawberry mousse. Return to the freezer.

Finish with the remaining peach mousse and return to the freezer overnight.

Strawberry jelly (the next day)
120g mixed strawberries
20g caster sugar
10g water
3g gelatine

Soften the gelatine sheets in a bowl of cold water.

Pour the water, mixed strawberries and sugar into a saucepan and heat without boiling. Remove from the heat and add the gelatine. You can add a drop of pink/red colouring if the colour has faded too much. 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 a slice of peach and leave to defrost in the fridge.

Lemon and mint eclair

Lemon and mint eclair made with

– choux pastry,
– lemon cream,
– fondant.

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. Mix well to dry out the dough for 2 to 3 minutes.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the 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.

Lemon cream
60g lemon juice
Mint leaves
75g sugar
75g egg
120g butter
1 sheet of gelatine

Heat the eggs, sugar, lemon juice and mint leaves in a pan. Cook to 85°C. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. Remove the mint leaves. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into a piping bag and place in the refrigerator.

Assembly

Fill the eclairs with cream using a piping bag. Make three small holes under each eclair and fill with cream. Heat the white fondant (35°C) in a bain-marie in two separate pans with a little yellow colouring in one and pour over the éclairs. Set aside in the fridge.

Blueberry tart

Blueberry tart made with

– a sweet pastry,
– an almond cream,
– a pastry cream,
– blueberry compote,
– fresh blueberries.

Material used

– Micro perforated baking mat
– Perforated silikomart tart mould

For 4 to 6 portions of blueberry tart

Sweet pastry
65 g butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together, keep the filmed pastry in a cool place for 1 hour and then roll it out between two sheets of baking paper. Line the tart tin. Place in the freezer for 10 minutes. Bake at 170°C for 10 minutes.

Almond cream
45g of butter
45g caster sugar
1 egg
45g almond powder
40 fresh blueberries
Mix the butter with the sugar. Add the almond powder and the egg. Pour into the bottom of the tart, spread the blueberries and bake for about 20 minutes. Leave to cool.

Pastry cream
100 g milk
1 vanilla pod or vanilla powder
1 egg yolk
10 g caster sugar
5 g cornflour
5 g flour
10g butter
Heat the milk and vanilla in a saucepan. In a bowl, mix the yolk, sugar, cornflour and flour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. Remove from the heat and add the butter. Strain and chill. When the cream has cooled, poach it in a thin layer on the tart and place in the fridge again.

Blueberry compote
225 g blueberries
80 g caster sugar
10 g lemon juice
2g NH pectin + 20g caster sugar

Heat the blueberries, 80g sugar and lemon juice in a saucepan over a low heat for about ten minutes. Add the pectin + 20g sugar mixture and bring to the boil for 1 minute, stirring with a whisk. Remove from heat and set aside in a cool place.

Assembly
Spread the compote over the custard. Place fresh blueberries and mint leaves on the compote. Sprinkle with a little powdered sugar at the last moment. Serve with whipped cream.

Crème brûlée with lavender honey

Ingredients for 4 ramekins
150g of milk
150g of cream
35g of honey
20g powdered sugar
3 egg yolks
Brown sugar

Heat the milk and cream.

In a bowl, pour the honey, the sugar and egg yolks. Mix. Pour over the previous hot mixture. Remove with a spoon the light foam, the bubbles on the surface
then distribute in 4 ramekins.

Bake for 1 hour at 90°C.

Place in a cool place.

Before serving, sprinkle with brown sugar, pass the flashlight then sprinkle again with brown sugar and pass the flashlight again to have a beautiful crust.

Peach, verbena and strawberry cake

Peach, verbena and strawberry cake made of

– a joconde biscuit
– a yellow peach cream
– a verbena mousse
– a strawberry jelly

Material used

– Square pastry frame 15X15cm

For about 5 to 6 portions

For the joconde biscuit (the day before)
75g almond powder
75g icing sugar
2 eggs
30g flour
2 egg whites
15g caster sugar

Pour the almond powder, icing sugar and flour into the mixer bowl. Add the eggs. Mix well. In another bowl, mix the egg whites with an electric mixer. Squeeze them with the powdered sugar. Gently add this mixture of egg whites to the previous mixture. Pour into your baking tray lined with baking paper, smooth and bake at 180°C for about 10/12 minutes. Leave to cool and then cut out the biscuit using your 15X15cm pastry frame.

Peach cream (260g) (the day before)
3 yellow peaches
2 yolks
45g sugar
2 sheets of gelatine

Blend the peaches. As mine were not too ripe, I cooked them in a syrup (water, sugar) for about 15 minutes and kept the syrup to soak my joconde biscuit during assembly.
Hydrate the gelatine in cold water. Heat the peach puree in a saucepan. Mix the egg yolks and sugar in a bowl without blanching them and add the boiling puree to the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine. Leave to cool a little.

White chocolate verbena mousse 300g (the day before)
100g of cream
About ten verbena leaves
80 g white chocolate
5 g gelatine
160g whipping cream
20g icing sugar

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100 g of liquid cream with the verbena leaves. Turn off the heat, cover the pan and leave the verbena to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the verbena leaves). 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.

Assembly
In your 15 x 10 cm pastry frame, place your joconde biscuit in the bottom. Using a brush, soak the biscuit with the peach syrup. Then pour in the peach cream and place in the freezer for at least 15 minutes. Then pour in the verbena mousse and place back in the freezer overnight.

Strawberry jelly
125g strawberries, mixed and strained
25g caster sugar
10g water
3g gelatine

Soften the gelatine leaves in a bowl of cold water. Pour the water, mixed strawberries 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 a piece of peach and thaw in the fridge.

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Mint and dark chocolate magnum

– mint ice cream
– dark chocolate chips
– dark chocolate icing

Material used

– Silikomart magnum X2 mould

– Angled spatula

The recipe

For 4 magnums

For the chocolate mint ice cream
✔80g + 80 of liquid cream 30% MG minimum
✔Mint leaves
✔2 egg yolks
✔150g milk
✔40g powdered sugar
✔2g ice cream stabiliser (Stabglace)
✔30g chocolate chips
✔A few drops of peppermint flavouring
✔Green colouring

In a saucepan, heat 80g of liquid cream and add the mint leaves. Mix well. Cover the pan and leave to infuse for 20 minutes. Remove the mint leaves by straining the cream through a sieve. Add the remaining 80g of liquid cream and a few drops of peppermint flavouring. Place in a cool place for at least 4 hours.

Mix the egg yolks, caster sugar and stabglace in a bowl. Heat the milk in a saucepan and pour the hot milk over the egg yolk/sugar mixture. Return the mixture to the pan, stirring constantly, and heat until it reaches 83°C. Set aside and allow to cool.

In a separate bowl, whip the cold mint cream with an electric mixer. Add the previous mixture and mix gently with a spatula so that the whipped cream does not fall back. If you wish, you can add a drop of green colouring. Add the chocolate chips.

Fill the Silikomart magnum mould, not forgetting to add a wooden stick, smooth out any excess with an angled spatula and place in the freezer for at least 3/4 hours.

Dark chocolate icing
✔250 to 300g dark chocolate
✔20g neutral oil

Melt the chocolate with the neutral oil in a narrow container that can still hold the magnum. When the chocolate is below 35°C, dip the frozen magnum into it. Place in the freezer until ready to eat.