English – Page 4 – Les délices 31

Blueberry and vanilla entremet

Blueberry and vanilla entremet

– an almond biscuit,
– a blueberry cream,
– a blueberry compote,
– a vanilla mousse,
– purple velvet spray.

Equipment used

– Tefal baking tray

– Pastry bag

– Plain pastry bag

– 19cm Silikomart Cocoon mould

– 16cm Entremet ring

(amazon paid links)

Ingredients

Blueberry cream insert
✔3g gelatine
✔150 ml cream
✔2 egg yolks
✔40g caster sugar
✔120g blueberries

Blueberry compote
✔225g blueberries
✔2g NH pectin
✔40g sugar
✔1g pectin
✔50g blueberries

Almond biscuit
✔60g almond powder
✔1 egg
✔2 egg whites
✔30g icing sugar
✔20g butter
✔14g flour

Syrup
✔20g water
✔20g sugar
✔1 cap alcohol (Rum)

Vanilla mousse
✔160g white chocolate
✔180g liquid cream 30% fat
✔4g gelatine
✔200g liquid cream 30% fat
✔1 vanilla pod

Assembly

✔Purple velvet spray

The recipe

After a good crop of wild bilberries picked at the weekend in the Couserans region of Ariège, I set about preparing this bilberry and vanilla dessert.

Entremet for approx. 8 to 10 people

Creamy blueberry insert
✔3g gelatine
✔150 ml cream
✔2 egg yolks
✔40g caster sugar
✔120g blueberries

Place the gelatine leaves in a bowl of cold water.

Blend and strain the blueberries to remove the skins.

Pour the liquid cream into a saucepan and bring to the boil. In a bowl, add 2 egg yolks and 10g sugar. Mix well and pour over the hot cream. Stir and return to the pan. Cook, stirring constantly, until the mixture reaches 82-83°C. Remove from the heat and add the gelatine, wrung out and softened, and the blueberries, previously blended. Mix well.

Line an entremet circle with cling film and place on a flat plate.

Pour in your blueberry cream.

Chill for at least 2 hours for the gelatine to take effect, then freeze.

Blueberry compote
✔225g blueberries
✔2g NH pectin
✔40g sugar
✔1g pectin
✔50g blueberries

In a small bowl, mix the sugar and NH pectin.

Heat the 225g of blueberries in a saucepan over a low heat for a few minutes. Increase the heat. Add the caster sugar/pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Remove from the heat and add the 50g of fresh bilberries. Leave to cool slightly and cover the blueberry cream. Return to the freezer.

Almond biscuit
✔60 g almond powder
✔1 egg
✔2 egg whites
✔30 g icing sugar
✔20 g butter
✔14 g flour

In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well.

In another bowl, whisk the egg whites with the caster sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the remaining egg whites into the mixture using a pastry blender.

Pour the biscuit dough onto a baking tray lined with baking paper. Using an angled spatula, roll out the dough into a rounded shape. Bake the biscuit for 12 to 14 minutes at 170°C.

Remove the biscuit from the oven and leave to cool before peeling off the paper. Cut out using a circular cookie cutter slightly smaller in diameter than your Silikomart mould.

Syrup
✔20g water
✔20g sugar
✔1 cap alcohol (Rum)

Pour the water and sugar into a small saucepan and boil until the sugar has dissolved. Turn off the heat and add a little alcohol. Mix well.

Brush the mixture over the top of your almond biscuit. Set aside until ready to assemble.

Vanilla mousse
✔160g white chocolate
✔180g liquid cream 30% fat
✔4g gelatine
✔200g liquid cream 30% fat
✔1 vanilla pod

In a bowl of cold water, soften the gelatine leaves.

In a saucepan, heat the cream and the vanilla pod, scraped out with the tip of a knife. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix well. Set aside.

Using an electric mixer, whip the cold cream to around 30°C. Gently fold in the cooled mixture. Assemble.

Assembly

Cocoon 19 cm Silikomart mould

Pour some vanilla mousse into your Silikomart Cocoon 19 cm, working your way up the sides with your spatula. Place in the freezer for a few minutes. Add the frozen insert, compote side down.

Top up with the remaining vanilla mousse.

Finish with the almond biscuit with the syrup soaked side down.

Place in the freezer overnight.

The next day, unmould your cake and apply the purple velvet spray straight away.

I decorated with wild bilberries and bilberry leaves. To contain the blueberries and prevent them from rolling away, I poached a little mascarpone whipped cream in a circular shape. I first poached it on baking paper around a small pastry ring and then put it in the freezer. Once it had hardened, I removed the circle and placed it on my entremet.

Red fruit pavlova

Red fruit pavlova with

– a meringue
– a mascarpone whipped cream,
– red fruits
– a quenelle of cherry sorbet
– and a pistachio lace tuile.

Equipment used

– Baking tray

– Plain tip

– Silikomart quenelle mould

– Pastry bag

(Paid Amazon links)

Ingredients

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Mascarpone whipped cream
150g cold single cream
75g mascarpone
40g caster sugar

Pistachio lace tuile
30g chopped unsalted pistachios
60g caster sugar
15g flour
25g orange juice
30g melted butter

The recipe

For 5 Pavlovas

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Pour the egg whites, caster sugar, cornflour and lemon juice into a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking tray lined with baking paper.

Bake at 90°C for 2 h 30 minutes, then leave in the oven for a further 30 minutes.

Mascarpone whipped cream
150g cold single cream
75g mascarpone
40g caster sugar

Whip the cold cream with the mascarpone using an electric mixer. Use liquid cream with a minimum fat content of 30% (I often use Créme Fleurette Extra de Président). Gradually add the caster sugar. Fill a piping bag fitted with a plain tip with this whipped cream.

Assembly

Poach the whipped cream over the meringues.

Note: As my Pavlovas were eaten straight away, I didn’t brush on a little white chocolate to protect them from damp.

Top with red fruit, strawberries, raspberries, redcurrants and blueberries. I added a few mint leaves.

Pistachio lace tuile
30g chopped unsalted pistachios
60g caster sugar
15g flour
25g orange juice
30g melted butter

Chop the unsalted pistachios.

Pour the flour and caster sugar into a bowl.

Add the melted butter and orange juice. Mix well.

Finish by adding the chopped pistachios. Chill for at least 30 minutes.

Spoon very small amounts of pastry (1/2 teaspoon) onto a baking tray lined with baking paper. Place in the oven at 180°C and bake until golden brown. The tiles will harden as they cool.

Just before serving I added a quenelle of cherry sorbet which I moulded into the silikomart quenelle mould.

Strawberry magnum

Strawberry magnum

– Mixed strawberries,
– lemon juice,
– slices of strawberry.

Material used

– Silikomart magnum Gel01 mould

(Paid Amazon links)

Ingredients

Magnum strawberry
✔280g mixed strawberries
✔10g lemon juice
✔40g caster sugar
✔Strawberry slices

The recipe

For 4 magnums – Quick recipe

In a tall container, add the washed and chopped strawberries with the caster sugar and lemon juice.

Blend until smooth.

Line the base of the Silikomart GEL01 mould with a small amount of mixed strawberries, then place the strawberry slices on top.

Add the wooden sticks.

Top up with the remaining mixed strawberries.

Place slices of strawberries on top.

Place in the freezer for at least 4 hours.

Unmould and serve immediately.

White peach and strawberry entremet

White peach and strawberry entremet

– a white peach and vervain mousse,
– a strawberry compote insert,
– a speculoos crisp,
– yellow and orange velvet sprays,
– diced yellow peach.

Material used

– Silikomart truffles crown mould

– Baking paper

– Ancel 210 bloom gelatine

Ingredients

Strawberry compote
✔150g strawberries
✔50g strawberries
✔35g sugar
✔2g pectin nh

White peach mousse
✔289g mixed white peaches
✔150g liquid cream
✔4.5g gelatine
✔Vervain leaves

Speculoos crisp
✔50g white chocolate
✔30g Crêpes dentelles
✔60g Speculoos pastry

Assembly

✔Yellow velvet spray
✔Orange velvet spray
✔Vervain leaf
✔Yellow peach dots

The recipe

Strawberry compote
✔150g strawberries
✔50g strawberries
✔35g sugar
✔2g pectin nh

In a small bowl, combine the caster sugar and NH pectin.

Heat the 150g of finely diced strawberries in a saucepan for a few minutes. Add the sugar and pectin mixture and cook for a further 2 minutes, stirring constantly. Remove from the heat and add the 50g of diced strawberries. Set aside to cool slightly. Fill a piping bag with the compote.

White peach mousse
✔289g mixed white peaches
✔150g liquid cream
✔4.5g gelatine
✔Vervain leaves

Pour 150g of liquid cream into a saucepan. Bring to the boil, then turn off the heat and add the verbena leaves. Stir to combine. Cover and leave to infuse for 30 minutes. Remove the vervain leaves, pour into a bowl, cover and chill.

Place the gelatine leaves in a bowl of cold water.

Heat the blended white peach in a saucepan. Remove from the heat and add the drained gelatine. Mix well and set aside. Whip the chilled verbena-infused cream with an electric mixer. Pour over the cooled mixture and stir gently.

To assemble: Fill the silikomart mould with peach mousse, working up to the edges. Add the strawberry compote. Finish with the remaining mousse. Chill for at least 2 hours to set the gelatine, then freeze overnight or for at least 6 hours.

Speculoos crisp
✔50g white chocolate
✔30g Crêpes dentelles
✔60g Speculoos pastry

Mix the white chocolate, previously melted in the microwave, the spéculoos paste and the crêpes dentelles. Roll out between two sheets of baking paper. Chill until the chocolate hardens, then cut out using a cookie cutter. Chill until ready to assemble.

The next day, unmould the cakes and immediately apply the yellow and orange velvet sprays (I found them on the deco-relief.fr website).

Place each entremet on a speculoos crisp biscuit.

Fill the hollow with diced yellow peach.

I decorated with verbena leaves.

Strawberry Entremet

Strawberry Entremet

– a strawberry compote,
– a strawberry mousse,
– fuchsia velvet spray,
– and a shortbread biscuit.

Material used

– Raggio X6 mini silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Pastry bag

Ingredients

Strawberry compote insert
✔100g diced strawberries
✔50g diced strawberries
✔15g caster sugar
✔2g pectin NH

Strawberry mousse
✔180g strawberries
✔30g sugar
✔120g liquid cream
✔3.5g gelatine

Shortbread biscuit
✔100g Breton shortbread
✔40g melted butter

Fuchsia velvet spray

The recipe

For 5 desserts

Strawberry compote insert
✔100g diced strawberries
✔50g diced strawberries
✔15g caster sugar
✔2g pectin NH

In a small bowl, combine the sugar and NH pectin. Cut the strawberries into small cubes.

Heat the 100g of diced strawberries in a saucepan over a low heat for a few minutes. Increase the heat. Add the caster sugar/pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Remove from the heat and add the 50g of diced strawberries. Leave to cool slightly and fill a piping bag with the mixture. Set aside.

Strawberry mousse
✔180g strawberries
✔30g sugar
✔120g single cream
✔3.5g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée and sugar and remove from the heat and add the wrung-out gelatine. Leave to cool until the temperature is below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the silikomart mini Raggio mould halfway with strawberry mousse. Poach with the strawberry insert and top with the strawberry mousse. Chill for at least an hour until the gelatine has set, then freeze overnight.

Shortbread biscuit
100g Breton shortbread
40g melted butter

In a bowl, mix the crumbled shortbread biscuits with the melted butter. Using a pastry cutter with the same diameter as your pastry (I used a Silikomart perforated tart tin), use the back of a teaspoon to press the shortbread into the pastry to a depth of around 5mm.

Place in a cool place to allow the biscuit to harden.

The next day, remove the cakes from the moulds and apply the fuchsia velvet spray. Immediately place each entremet on a shortbread biscuit.

I decorated it with a clematis flower.

Chill until ready to eat.

Yellow peach and red fruit entremet

Yellow peach and red fruit entremet

– a red fruit mousse,
– yellow peach compote,
– a shortbread cookie,
– white velvet spray,
– strawberry jelly.

Materials used

– Pavoflex hollow band mould (link paid by Amazon)

– Rolling pin

– Baking paper

– White velvet spray

Ingredients

Yellow peach compote
✔1 yellow peach
✔10g sugar
✔1g NH pectin

Red fruit mousse
✔110g strawberries
✔70g raspberries
✔30g sugar
✔120g liquid cream
✔3g gelatine

Shortbread cookies
✔80g Roudor-type shortbread cookie
✔40g melted butter

Strawberry jelly
✔120g strawberries
✔10g sugar
✔3g gelatine
✔Red dye (optional)

Assembly
✔White velvet spray

The recipe

Yellow peach compote
✔1 yellow peach
✔10g sugar
✔1g NH pectin

Cut the yellow peach into small cubes. In a small bowl, combine the pectin and powdered sugar.

Pour the peach cubes into a saucepan and heat over a low heat for a few minutes.

Then turn up the heat, pour in the pectin-sugar mixture and cook for a further two minutes, stirring constantly. Turn off the heat and set aside until ready to assemble.

Shortbread cookies
✔80g Roudor-type shortbread cookies
✔40g melted butter

Crumble in the Roudor-type shortbread cookies. Add melted butter and mix.

Using a cookie cutter with the same diameter as your entremet, use the back of a teaspoon to press down the shortbread by about 5mm. Place in a cool place to harden. Set aside in the freezer until ready to assemble.

Red fruit mousse
✔110g strawberries
✔70g raspberries
✔30g sugar
✔120g liquid cream
✔3g gelatine

In a bowl of cold water, place the gelatine leaves.

Pour the blended strawberries and raspberries, strained to remove the seeds, into a saucepan. Add the caster sugar and heat over low heat for a few minutes. Remove from the heat, add the gelatine, stir and set aside.

Whip the cold cream with an electric mixer.

Pour in the previous mixture when its temperature is < 30-35°C.

Stir gently. Assemble your entremet.

Montage

Fill the Pavoflex bande creuse mould (on sale on Amazon, but also on other sites such as meilleurduchef.com, cuisineaddict.com) halfway with red fruit mousse.

Spread the peach compote evenly with a teaspoon or piping bag.

Cover with the remaining red fruit mousse.

Finish with the shortbread cookie.

Freeze overnight or for at least 6 hours.

The next day, unmold the cakes and immediately apply the white velvet spray.

Strawberry jelly
✔120g strawberries
✔10g sugar
✔3g gelatine
✔Red coloring (optional)

Place the gelatine leaves in a large bowl of cold water. In a saucepan, pour 120g mixed strawberries, strained to remove seeds. Add 10g caster sugar. Heat through. As soon as it starts to boil, turn off the heat and add the gelatine, wrung out and softened. Leave to cool slightly, and when the mixture is close to 30°C, pour into the hollows of the entremets.

Chill until ready to eat. When the jelly had set, I placed raspberries and a jasmine flower on top.

Strawberry and mint tart

Strawberry and mint tart

– A sweet pastry,
– a mint pastry cream,
– a strawberry compote,
– strawberry jelly,
– strawberries.

Materials used

– Tart mould

– Pastry bag

– Plain pastry bag

– Kitchen thermometer

(Paid Amazon links)

Ingredients

Cream pastry
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔25g cornflour
✔Mint leaves

Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 yolk
✔1 pinch salt

Strawberry compote
150g + 75g diced strawberries
15g sugar
2g pectin NH

Strawberry jelly
✔60g strawberry tails
✔125g Water
✔50g caster sugar
✔1g Agar agar

Cooking time

165 / 170°C
18-20 minutes

The recipe

For 4-6 people

Cream pastry
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔25g cornflour
✔Mint leaves

Heat the milk.

Add the mint leaves, cover and leave to infuse for at least 20 minutes. Remove the leaves and return the milk to the heat.

In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the yolks. Stir. Pour back into the saucepan. Stir until the cream thickens.

Pour into a bowl, filter and chill.

Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 yolk
✔1 pinch salt

Mix all the ingredients together, cover with cling film and chill in the fridge for 1 hour. Spread the pastry between two sheets of greaseproof paper, line your tart tin and place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake for 18 to 20 minutes. Leave to cool well.

Strawberry compote
150g + 75g diced strawberries
15g sugar
2g pectin NH

Cut the strawberries into very small cubes. Pour the 150g of diced strawberries into a saucepan and heat over a low heat for a few minutes. Mix the caster sugar and pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Add the 75g of diced strawberries. Leave to cool, then spread the strawberry compote over the base of your tart tin.

Remove the mint crème pâtissière from the fridge. Loosen with a wooden spoon or spatula. Fill a piping bag fitted with a plain tip with this cream. Pipe the cream onto the base of the tart.

Spread the strawberries over the tart.

Whole strawberries around the edge and halved in the middle.

Strawberry jelly
✔60g strawberry tails
✔125g water
✔50g caster sugar
✔1g Agar agar

Place the strawberry tails with a little flesh left in the bottom of a small saucepan and add the water. Add 50g caster sugar. Heat for a few minutes, stirring a little, until the water is coloured. Strain the water through a sieve, mashing the strawberry stems well. Add the agar agar and cook for a further 2 minutes, stirring constantly. Leave to cool, then brush over the strawberries. Place in a cool place.

I decorated it with wild rose flowers I’d picked up on a morning walk in the Couserans.

Cookie dough magnum

Magnum cookie dough made with

– vanilla ice cream
– cookie dough cubes
– milk chocolate icing

Material used

– Silikomart magnum Gel01 mould

– Angled spatula

– Pastry bag

(Paid Amazon links)

Ingredients

Cookie dough
✔50g softened butter
✔50g brown sugar
✔35g caster sugar
✔1/2 egg
✔1 pinch salt
✔liquid vanilla
✔1 teaspoon yeast
✔110g flour
✔50g chocolate chips

For the vanilla ice cream
✔90g sweetened condensed milk
✔260g very cold liquid cream 30%MG minimum
✔1 sachet vanilla sugar
✔Vanilla powder or vanilla pod
✔2g Stabglaces

Milk chocolate glaze
✔250g / 300g milk chocolate
✔30g neutral oil or cocoa butter

The recipe

For 6 magnums

Cookie dough
✔50g softened butter
✔50g brown sugar
✔35g caster sugar
✔1/2 egg
✔1 pinch salt
✔Liquid vanilla
✔1 teaspoon baking powder

Mix all the ingredients together.

Flatten the dough to a thickness of around 1 cm, wrap in cling film and chill.

Cut out cubes of cookie dough and chill until you are ready to assemble the magnums.

For the vanilla ice cream
✔90g cold sweetened condensed milk
✔260g very cold liquid cream 30%MG minimum
✔2 sachets vanilla sugar
✔Vanilla powder or vanilla pod
✔2g Stabglaces

In a small bowl, mix the 2 sachets of vanilla sugar with the Stabglaces. Pour the liquid cream, vanilla powder and vanilla sugar mixed with the Stabglaces into a bowl. Mix well and chill for at least 15 minutes. Whip the cold cream with an electric mixer. Gradually add the cold sweetened condensed milk.

Stabglaces is an emulsifier for making ice cream. It stabilises the aqueous structure of the mixture, preventing the formation of unpleasant ice crystals.

Fill a piping bag with the vanilla cream.

Assembly

Fill the silikomart Gel01 magnum mould halfway with vanilla cream.

Add the cookie dough cubes.

Add one wooden stick per magnum.

Top up with vanilla cream.

Smooth with an angled spatula to remove any excess and place in the freezer for at least 3 hours.

Chocolate icing
✔250g / 300g Alunga barry milk chocolate
✔30g neutral oil or cocoa butter

Melt the milk chocolate with the neutral oil or cocoa butter in a narrow container that can still hold the magnum. Mix well.

Unmould your magnums but keep them in the freezer to prevent them from melting. When the chocolate is below 35°C, dip the frozen magnum into the chocolate. Repeat the operation for all the magnums.

Return to the freezer until ready to eat.

Vanilla praline cigar

Vanilla praline cigar

– a hazelnut biscuit,
– hazelnut praline
– a praline crunch,
– a vanilla mousse,
– a milk chocolate shell,
– cocoa powder.

Equipment used

– Tefal baking tray

– Rolling pin

– Guitar paper

– Pastry bag

– Plain pastry bag

(amazon paid links)

Ingredients

Hazelnut biscuit
✔30g sugar
✔1 egg
✔35g hazelnut powder
✔10g hazelnut butter
✔7g flour
✔1 egg white

Hazelnut and almond praline
✔100g hazelnuts
✔100g almonds
✔100g caster sugar

Praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Vanilla mousse
✔60g full cream
✔60g white chocolate
✔2g gelatine
✔120g whipping cream
✔1 vanilla pod

Assembly

✔Milk chocolate
✔neutral oil
✔Cocoa powder

The recipe

For 6 cigars

Hazelnut and almond praline
✔100g hazelnuts
✔100g almonds
✔100g caster sugar

Pour the hazelnuts and almonds onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, having first rubbed them to remove as much skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you obtain the praline. Store in a sealed container. You’ll have some praline left over for other recipes.

Hazelnut biscuit
✔30g sugar
✔1 egg
✔35g hazelnut powder
✔10g hazelnut butter
✔7g flour
✔1 egg white

In a bowl mix the powders together: flour, caster sugar, hazelnut powder.

Add 1 egg and the melted butter. Mix well.

Whisk the egg white with an electric mixer. Take a small portion of the egg whites and mix with the powders 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.
Smooth with an angled spatula to ensure an even layer.

Bake in a 170°C oven for approximately 12 to 15 minutes.

Using a ruler, cut your hazelnut biscuit into long sticks about 20 cm long (the size you want for your cigars).

Croustillant praliné
✔30g white chocolate
✔35g hazelnut praliné
✔20g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper and freeze for a few minutes. Using a ruler, cut out crisp sticks about 20 cm long and 1 to 1.5 cm wide. Set aside in the freezer until ready to assemble.

Place a piece of crisp on each hazelnut biscuit stick. Set aside in the freezer until ready to assemble.

Vanilla mousse
✔60g full cream
✔60g white chocolate
✔2g gelatine
✔120g whipping cream
✔1 vanilla pod

Place the gelatine leaf in a bowl of cold water.

In a saucepan, heat the 60g single cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes.

Place 60g of white chocolate pistoles in a bowl and melt in the microwave.

Return the cream to the heat. Remove from the heat and add the drained gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix well and set aside.

Whip the cold cream with an electric mixer. Pour in the previous mixture when it is < 35°C and stir gently.

Assembly

Prepare several pieces of guitar paper about 30 cm long and 20 cm wide.

Fill a piping bag fitted with a plain tip with vanilla mousse.

Poach about twenty centimetres of vanilla mousse.

Place the biscuit with the crisp on top of the mousse.

Poach hazelnut and almond praline all over.

Roll up the guitar paper. Close the ends with tape or rubber bands and place in the freezer.

Remove the guitar paper. Cut off one end with a straight knife. Try to round off the other end. Put back in the freezer quickly.

Melt the milk chocolate with a little neutral oil or cocoa butter in a narrow, elongated container.

Remove the cigars one by one, keeping the others in the freezer. Push a wooden spike into the right-hand end and quickly dip the cigar into the melted chocolate when the temperature is around 30°C.

Brush with cocoa powder.

Repeat the operation for all the cigars.

I made a little cocoa paste to decorate my serving dish and placed my cigars on top. Chill until ready to eat.

Father’s Day Tiramisu

Father’s Day Tiramisu

– homemade sponge biscuits
– mascarpone cream
– brown velvet spray,
– marzipan decoration.

Materials used

– Pastry ring

– Pastry bag

– Plain pastry bag

– Ancel 210 bloom gelatine

Ingredients

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar

Cooking time
180°C – 8 to 10 minutes

Mascarpone cream
✔250g mascarpone cheese
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2g gelatine leaf
✔1 capful of whisky

Assembly
✔Expresso
✔Spray brown velvet
✔White marzipan
✔Brown dye

The recipe

Serves 5 to 6

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again.

Fill a piping bag fitted with a plain tip. Poach the sponge biscuits in two circles on a sheet of baking paper.

Sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.

Leave the biscuit to cool and cut into two circles the size of your circle.

Mascarpone cream
✔250g mascarpone cheese
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2g gelatine leaf
✔1 capful of whisky

Place the sheet of gelatine in a large bowl of cold water for around ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Stir and set aside.

Separate the egg whites from the yolks in two bowls. Beat the egg yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture and the whisky stopper. Mix well and set aside.

Beat the egg whites in the second bowl with an electric mixer, gradually incorporating the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.

Assembly
✔A double espresso

Place your circle on your plate. Cover with rhodoïd film. Place the first biscuit at the bottom of your circle.

Brush the top with coffee.

Add the mascarpone cream about 1.5 cm high.

Place the second coffee-soaked biscuit on the underside.

Brush the remaining coffee over the top of the biscuit.

Add more mascarpone cream and freeze overnight.

The next day, apply brown velvet spray to the top.

I decorated the top with white marzipan, brown-tinted white marzipan and a chocolate bow from annikids.com. Chill for at least 5 hours until ready to eat.