English - Les délices 31

Blueberry pavlova

Blueberry Pavlova

– meringue
– whipped cream with mascarpone
– blueberry jelly
– fresh blueberries

Material used

– Silikomart Tourbillon X6 mould
– Pastry bag
– Plain pastry bag

For 5-6 people

For the blueberry jelly
250g fresh or frozen blueberries
30g caster sugar
4g gelatine
In a saucepan, heat the blueberries with the caster sugar. Place the gelatine leaves in a bowl of cold water. Strain the blueberries to remove the skins. Add the wrung out and softened gelatine and mix well. Pour into the Silikomart X6 whirlpool mould and place in the freezer.

For the meringue
100g egg whites
100g powdered sugar
50g icing sugar
Whisk the egg whites until stiff, add the caster sugar.
Sift the icing sugar and mix gently. Poach (see photos) with a plain tip on a baking tray covered with baking paper, hollowing out the middle so that you can top with whipped cream later. Place in the oven for 1h15 at 100°C. Turn off the oven and leave to cool in it.

For the whipped cream
Whip the cream with an electric mixer (minimum 30% fat content), mascarpone and caster sugar. Garnish the middle of the meringue with this and then place the blueberry jelly in the middle. I finished by placing fresh blueberries all around, interspersed with some fresh mint leaves.

Pastis Gascon cake

Casgon Pastis made of

– filo pastry
– apples
– alcohol

Typical dessert from the south west of France: it consists of a very thin pastry and the inside is filled with apples which will slightly caramelise when cooked with the addition of butter and sugar.

Material used

– Aluminium tray
– Filo pastry sheets

Pastis Gascon
– 10 sheets of filo pastry
– 700 to 750g of apples (Golden type)
– 100g sugar
– 80g of butter
– 5cl of alcohol (Armagnac, calvados…)
– Vanilla
+
– Melted butter / powdered sugar

Fry about 700g of sliced apples in a pan with powdered sugar (100g), vanilla and butter (80g). Add 5 cl of Armagnac at the end of the cooking time. Cover and set aside.

Butter 3 sheets of filo pastry with a brush, sprinkle them lightly with caster sugar and place them in your tray. Add half of the apples (about 350g), draining them (keep the syrup).

Fold over the ends of the filo sheets again. Finally, butter 4 sheets by folding them roughly and placing them on top of each other.

Bake at 180°C for about 20 minutes. Cover with the remaining syrup (apple cooking juice) when you leave the oven.

Serve warm.

Peach tartlet

Peach tartlet made of

– sweet pastry,
– almond cream,
– pieces of peach,
– peach cream,
– mascarpone whipped cream,
– raspberry balls.

Material used

– Silikomart perforated tart moulds
– Silikomart mini pearl mould
– Silikomart mould x15 mini truffles
– Micro-perforated baking mat

For 4 or 5 tartlets

Peach cream
100g peach puree
10g sugar
1 egg yolk
1 sheet of gelatine

Hydrate the gelatine in cold water.

Heat the peach puree in a saucepan.

Mix the egg yolk and sugar in a bowl without blanching and add the boiling puree to the mixture.

Return to the heat and thicken like a custard without exceeding 82/83°C.

Remove from the heat and add the gelatine. Fill the silikomart mini truffle mould. Place in the freezer.

Raspberry balls
50g raspberry puree
10g sugar
10g water
1g gelatine

– Soften the gelatine in a bowl of cold water.
– Pour the raspberry puree, water and sugar into a saucepan and heat without boiling.
– Remove from the heat and strain through a sieve to remove all the seeds from the raspberries, then add the wrung-out gelatine.
-Leave to cool and then pour into the silikomart mini ball 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 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 tart shells at 160°/170°C for 10 to 12 minutes.

Almond cream
20g butter
20g egg
20g sugar
20g almond powder

– Mix the butter with the sugar.
– Add the almond powder and the egg.
– Pour into the bottom of the tarts and bake for about ten minutes.
– Leave to cool.

For the whipped cream
100g of liquid cream
40 g mascarpone
20 g caster sugar

Whip the cream with the mascarpone using an electric mixer. Add the caster sugar and vanilla.

Assembly
2 peaches
Mint leaves

– Cut the peaches into small pieces.
– Garnish with the bottoms of the tartlets.
– Place the peach cream in the middle and poach the whipped cream all around.
– Place the raspberry balls on top.
– Decorate with a mint leaf and a chocolate tail.

Apricot, peach and rosemary cake

Apricot, peach and rosemary cake composed of

– a honey and rosemary madeleine biscuit,
– an apricot, peach and rosemary compote,
– a vanilla mousse,
– a peach and apricot jelly.

Material used

– Pastry frame 15×15 cm

– Angled spatula

Honey and rosemary madeleine biscuit
50g butter
10g Martine honey
1 small sprig of rosemary
40g powdered sugar
1 egg
50g of flour
1 teaspoon of yeast

– In a saucepan, melt the butter with the honey and rosemary. Set aside.
– In a bowl, mix the sugar and egg. Add the flour. Mix again.
– Pour the strained butter/honey mixture over it to remove the rosemary. Mix well.
– Pour onto a baking tray lined with baking paper slightly larger than your 15x15cm baking frame so that you can cut the biscuit out after baking with your frame. Smooth with an angled spatula to make the height even. Bake at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out your biscuit.
– Place your pastry frame on a dish and place your madeleine biscuit on the bottom.

Peach, apricot and rosemary compote
100g yellow peaches
180g of apricots
10g Martine honey
30g powdered sugar
A few sprigs of rosemary
4g gelatine (2 sheets)

– Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the peach and apricot purée with the caster sugar, honey and rosemary over a low/medium heat. Be careful not to add too much rosemary so that its flavour does not overpower the fruit.
– Remove from the heat, or strain the rosemary through a sieve, and add the wrung-out gelatine. Mix well and leave to cool slightly.
– Pour over the madeleine biscuit. Place in the freezer.

Vanilla mousse
80 g full cream
1 black Bourbon vanilla pod
80 g white chocolate
4 g gelatine
160 g whipping cream

– Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 80 g of liquid cream with the vanilla pod, which you will have previously split in half and scraped out.
– Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the vanilla pod).
– Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the warm mixture and stir gently.
– Pour over the compote and return to the freezer.

Peach and apricot jelly
1 peach
1 apricot
20g water
15g sugar
3g gelatine

– Soften the gelatine sheets in a bowl of cold water. Pour the water, peach/apricot 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 a small apricot wedge and leave to thaw in the fridge.

Magnum pistachio, milk chocolate

Material used

– Silikomart magnum mould

– Angled spatula

The recipe

For 4 magnums

For the pistachio ice cream
✔50g pistachio praline
✔50g sweetened condensed milk
✔200g of very cold liquid cream 30%MG minimum
✔50g of mascarpone
✔½ sheet of gelatine (1g)
✔Green colouring

– Melt the gelatine in a little hot milk: First soften the gelatine in a bowl of cold water. Pour 2 tablespoons of milk into another small bowl. Heat the milk in the microwave and add the wrung-out and softened gelatine. Mix well and set aside.

– Mix the condensed milk and the pistachio praline in a bowl. Add the gelatine.

– In another bowl, whip the cold cream with an electric mixer. Add the previous mixture and mix gently with a spatula so that the whipped cream does not fall. If you wish, you can add a drop of green colouring.
– Fill the 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 hours.

Milk chocolate glaze
✔250g milk chocolate
✔20g neutral oil
✔Chopped unsalted pistachios

– Melt the milk chocolate with the neutral oil in a small container that can still hold the magnum.
– Prepare the chopped pistachios.
– When the chocolate is below 35°C, dip the frozen magnum into it.
– Immediately sprinkle the chopped pistachios on top before the chocolate hardens.
– Place in the freezer until ready to eat.

Mint and chocolate entremet

Chocolate mint cake made of

– sweet pastry,
– mint mousse,
– cocoa biscuit,
– dark chocolate icing.

Material used

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

Cocoa biscuit (The day before)
30 g icing sugar
25 g almond powder
1 egg
5 g cocoa powder
1 pinch of salt
5 g flour
7 g melted butter
1 egg white

Mix the egg, icing sugar and almond powder in a bowl with an electric mixer.

Sift in the cocoa powder, flour and salt. Mix well.

Add the melted butter.

In another bowl, beat the egg white until stiff and fold it gently into the previous mixture.

Place on a baking tray lined with baking paper in a square baking frame for 10 to 12 minutes at 170°C.

Once the biscuit has cooled, use a biscuit cutter to cut out circles smaller than the diameter of your silicone mould.

Mint mousse (The day before)
100g cream
mint leaves
2 egg yolks
40g sugar
150g of liquid cream
4g gelatine

Place the gelatine leaves in a bowl of cold water.

In a saucepan, heat the 100g of liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes.

Mix the yolks and sugar in a bowl. Heat the cream a little more and pour over the yolks (remove the mint leaves beforehand). Mix and pour into the pan. While stirring, heat to 82/83°C.

Remove from the heat and add the gelatine.

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.

You may add 2-3 drops of mint flavouring if the taste is not strong enough for you.

Assembly
Pour the mint mousse into the silicone mould. Add the cocoa biscuit soaked with a brush on the inside with a syrup (water, sugar and cocoa) and put it back in the freezer.

Sweet dough
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, roll out and put in the fridge.

Spread the dough between two sheets of baking paper and cut out circles with a cookie cutter.

Bake at 180°C between two sheets of micro perforated paper. Keep an eye on them and take them out as soon as they colour.

Dark chocolate icing
22 g sugar
22 g glucose
12 ml water
22 g dark chocolate
15 ml unsweetened condensed milk or cream
1 x 2g gelatine sheet

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 chocolate. Stir well.

Add the condensed milk.

Use a hand blender to blend the mixture.

Remove the cakes from the freezer.

Cover immediately with the icing, which has been cooled to 35°C.

Leave in the fridge for a few minutes until the icing has set. Decorate with mint leaves. Put back in the fridge until ready to eat.

Coconut and chocolate finger

Coconut and chocolate finger composed of

– a coconut dacquoise biscuit,
– a coconut mousse,
– a rock icing,
– whipped cream.

Material used

– Silikomart silicone mould Fashion Eclair 130 x 25 H 25 mm

– Micro perforated baking mat

For 4 coconut and chocolate fingers

Coconut dacquoise
35g egg whites
50g grated coconut
30g icing sugar
15g caster sugar

Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Poach thin balls about the length of your finger mould on a baking sheet and bake at 170°C for 12 to 15 minutes. Leave to cool.

Coconut mousse
150g cold liquid cream
120g coconut cream
20g caster sugar
2 sheets of gelatine (4g)

Heat the coconut cream with the caster sugar. Remove from the heat and add the gelatine leaves, previously softened in a bowl of cold water. Whip the cream with an electric mixer, then carefully add the cooled coconut cream. Fill the finger moulds with Silikomart, place a biscuit on top and place in the freezer overnight.

Rock icing
125g milk chocolate
10g neutral oil
20g chopped almonds
Mix and melt the milk chocolate and the neutral oil. Add the chopped almonds. Stir to combine. When the glaze is around 35°C, dip the still frozen desserts into the chocolate using wooden skewers. Scrape them off the edge of the dish to remove the excess chocolate.

Poached whipped cream
50g of liquid cream (minimum 30% fat)
25g mascarpone
15g caster sugar
Whip the cold cream with a little mascarpone with an electric mixer. Gradually add the caster sugar. Poach the whipped cream onto the entremets.

I decorated with crunchy balls, a circle of sweet pastry cut out with the help of piping, a homemade raffaello (I mixed grated coconut with sweetened condensed milk and I placed a whole hazelnut in the middle).

Strawberry bavarian

Strawberry bavarian with

a decorative biscuit
a joconde biscuit
a strawberry mousse

For 6 or 7 people

For the biscuit decoration
50 g butter
50 g icing sugar
50 g egg whites
50 g flour
pink colouring

Mix all the ingredients together. Spread it out in a thin, even layer on the baking sheet. Use a notched comb to make the lines. Place in the freezer for at least 30 minutes.

For the Joconde biscuit
100 g almond powder
100 g icing sugar
25 g flour
120 g whole eggs
100 g egg whites
15 g caster sugar
20 g melted butter

Mix the almond powder, icing sugar, eggs and flour in a bowl. Whisk the egg whites with the powdered sugar. Add these to the previous mixture with the melted butter, stirring gently. Take the baking tray out of the freezer and spread the mixture evenly. Place in the oven at 180 °C for about ten minutes. Cut out a circle from the biscuit with the same diameter as your dessert, and cut out the outline of the biscuit so that you can see the strawberry mousse

The strawberry mousse
250g strawberry puree
45g caster sugar
200g of very cold liquid cream (30% fat)
3 sheets of gelatine

In a saucepan, heat the strawberry puree (or red fruit) with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside. Whip the cold cream with a mixer and gently fold it into the previous mixture.

Proceed to assemble the cake. Place a rhodoïd film in your entremet circle, with the Mona Lisa biscuit printed all around and at the bottom. Garnish with strawberry mousse and cut strawberries. Place in a cool place to allow the mousse to harden. Decorate with a strawberry.

Mystery Vanilla Entremet

Vanilla Entremet « mystery » style with

– vanilla mousse,
– meringue insert,
– hazelnuts and chopped almonds.

Material used

– Silicone mold for the entremet

– Silicone spatula

The meringue
65g of egg whites
65g of powdered sugar
65g powdered sugar

Beat the egg whites until stiff and add the powdered sugar. Sift the powdered sugar and mix gently.

Poach the meringue in a half-sphere mold and then poach disks slightly smaller in diameter than your mold on a baking sheet covered with baking paper.

Bake for 1 hour and 15 minutes at 100°C. Turn off the oven and let cool in the oven.

The vanilla mousse
6 g gelatin
2 egg yolks
20 g sugar
80 g whole milk
1 vanilla pod from Bourbon_noire
Liquid vanilla
180 g of cold liquid cream 30% minimum fat content

Soften the gelatin leaves in a bowl of cold water. Pour the milk, liquid vanilla and vanilla bean, cut in half and scraped off, into a saucepan. Heat the vanilla pod. In a bowl, mix the powdered sugar and egg yolks. Pour the hot milk over the mixture and return it to the pan. Cook without exceeding 82/83°C. Remove from the heat and add the gelatine. Set aside.
Whip the cold cream with an electric mixer. Incorporate the custard and stir gently with a maryse.

Assembly
Fill the silikomart mold with 6 half-spheres of vanilla mousse. Add the meringue insert. Pour a little more mousse and finish with the meringue disk. Place in freezer for at least 4 hours. Unmould and cover with chopped almonds and hazelnuts. Place in the refrigerator until ready to eat.

You can get a 10% discount with the code « LESDELICES31 » for the purchase of your vanilla on the bourbon_noire website.

Melon and mint cake

Melon and mint cake composed of

– an almond biscuit,
– a melon cream,
– a mint mousse,
– a melon jelly.

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

Mix the powders together in a bowl. Beat the egg whites with an electric mixer until stiff, gradually adding the caster sugar.

Take a small portion of the egg whites and mix with the powders to loosen the mixture. Add the remaining whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Bake in a 170°C oven for about 14 minutes.

Leave to cool, then cut into a 20x10cm rectangle.

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.

Melon cream (the day before)
290g melon (mix the melon)
20g sugar
2 egg yolks
20g sugar
2 sheets of gelatine

Hydrate the gelatine in cold water. Heat the melon purée in a saucepan. Mix the egg yolks and sugar in a bowl without blanching them and add the boiling melon purée to the mixture. Return to the heat and thicken like a custard until it reaches 83°C. Remove from the heat and add the gelatine. Allow to cool slightly before pouring into the frame over the biscuit. Place in the freezer.

White chocolate mint mousse (the day before)
80 g full cream
a few sprigs of mint
80 g white chocolate
4 g gelatine
160 g whipping cream
20g icing sugar

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 80 g of liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the mint 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 over the cream and put back in the freezer.

Melon jelly
100g melon purée
20g water
3g gelatine
20g sugar

Soften the gelatine leaves in a bowl of cold water. In a saucepan, pour the water, the melon cut into pieces and blended, and the sugar and heat without boiling. Remove from the heat and add the gelatine. You may add a little more water if the mixture is too thick, but do not exceed 120/130g total weight. Leave to cool and then pour over the frozen cake.

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