English - Les délices 31

Raspberry and coconut cake

Raspberry and coconut cake made with

– coconut dacquoise,
– raspberry mousse,
– a raspberry cream,
– raspberry jelly.

For about 4 to 5 parts

Coconut dacquoise (the day before)
190g egg whites
80g caster sugar
30g flour
80g grated coconut
Pinch of salt

- In a bowl, beat the egg whites with an electric mixer and the salt, then beat them until stiff, gradually adding the caster sugar.
- Sift in the coconut and flour powders. Stir gently.
- Spread on a baking tray covered with a sheet of baking paper. Smooth with an angled spatula and bake at 170°C for 12 to 15 minutes.
- Leave to cool, then cut the biscuit into 2 squares the size of your square pastry frame.
- Place the first biscuit in the bottom of your 15×15 cm square pastry frame.

1st raspberry mousse (the day before)
100g mixed raspberries
25g caster sugar
100g of liquid cream
3g gelatine

- Hydrate the gelatine in cold water.
- In a saucepan, heat the raspberry puree with the sugar.
- Remove from the heat and add the gelatine, which has been spun dry, mix and set aside.
- Whip the cold cream with an electric mixer and gently fold it into the previous mixture using a spatula.
- Pour the raspberry mousse over the biscuit and place in the freezer.

Raspberry cream (the day before)
2 egg yolks
40g caster sugar
150g mixed raspberries
3g gelatine

- Hydrate the gelatine in a bowl of cold water.
- Heat the raspberry puree in a saucepan.
- In a bowl, mix the egg yolks and sugar without blanching and add the boiling puree to the mixture.
- Put the mixture back on the heat and thicken like a custard without exceeding 82/82°C.
- Remove the gelatine from the heat and add it to the mixture.
- Allow to cool slightly before pouring into the frame over the mousse.
- Place the second biscuit and return to the freezer.

Now make a second raspberry mousse

2nd raspberry mousse (the day before)
100g mixed raspberries
25g caster sugar
100g of liquid cream
3g gelatine

- Hydrate the gelatine in cold water.
- In a saucepan, heat the raspberry puree with the sugar.
- Remove from the heat and add the gelatine, which has been spun dry, mix and set aside.
- Whip the cold cream with an electric mixer and gently fold it into the previous mixture using a spatula.
- Pour the second raspberry mousse over the biscuit and place in the freezer.

Raspberry jelly
120g raspberry puree
20g water
3g gelatine
20g sugar

- Soften the gelatine leaves in a bowl of cold water.
- Pour the water, raspberry puree and sugar into a saucepan and heat without boiling.
- Remove from the heat and strain through a sieve to remove all the seeds, then add the gelatine. You may add a little 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, having first raised the frame by 2-3 mm if it was already up to the level of the mousse.
- 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 raspberry and a mint leaf and defrost in the refrigerator.

Home-made bounty

Homemade bounty with

– grated coconut
– sweetened condensed milk
– milk chocolate for the coating

Line the Bounty tin with melted milk chocolate, tap the tin to remove air bubbles and chill.

Mix 150g of grated coconut with 150g of sweetened condensed milk.

Fill the moulds with the previous mixture.

Cover with milk chocolate. Put back in the fridge.

Tapoter le moule à l’envers au dessus de la table pour démouler les Bounty.

Cookies kinder

Kinder maxi cookies

– 100g softened butter
– 100g brown sugar
– 75g caster sugar
– 1 egg
– 1 pinch of salt
– liquid vanilla
– 1 teaspoon of yeast
– 225g flour
– several Kinder maxi

Mix all the ingredients, make a pudding, wrap it in plastic wrap and keep it in a cool place for at least 30 minutes to 1 hour.

Cut into 1cm slices and bake on a baking tray covered with baking paper at 180°C until you get the desired colour and texture.

To ensure that they are soft, I advise you to take them out when the middle is still light and the edges slightly coloured.

Leave to cool and place a square of kinder maxi in the middle of each cookie.

Snickers magnum

Snickers magnum made of

– ice cream,
– caramel,
– peanuts,
– milk chocolate icing.

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Material used

– Silikomart magnum mould

Ingredients for 5 magnums

For the caramel
80g caster sugar
100g heated cream
30g of semi-salted butter
To make a homemade caramel: Melt the sugar in a saucepan. When it has a nice amber colour add the heated cream off the heat. Mix well and put back on the heat to melt all the caramel. Remove from the heat and add the butter. Cover and place in a cool place.

For the ice cream
120g sweetened condensed milk
50g of liquid cream
150g of very cold liquid cream
Unsalted peanuts

Heat the sweetened condensed milk in a saucepan until it thickens, stirring continuously to prevent it from sticking. Add 50g of liquid cream. Heat for 30 seconds in the microwave if it has cooled down completely. Mix and set aside.

Whip up the 150g of cold liquid cream by adding the previous mixture.

Fill the silikomart magnum mould and place in the freezer for 1 hour

Add the caramel and peanuts and put back in the freezer for at least 3 hours.

For the icing
200g milk chocolate
15g neutral oil

Make the milk chocolate icing by melting the chocolate (200g) with a little neutral oil in the microwave. Place the chocolate in a narrow, high container that can hold the magnum. When the chocolate is around 35°C, dip the magnums in the chocolate and put them back in the freezer until you are ready to eat.

Chocolate Mint Cake

Chocolate mint cake composed of

– a cocoa sponge cake,
– a chocolate mousse,
– a mint mousse,
– dark chocolate icing.

For about 5 portions

Cocoa sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour
15g cocoa powder
Whisk the eggs and sugar in a bowl. Place 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, cocoa powder and cornflour. Mix gently with a marysee. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.

Place in a hot oven at 210°C and immediately lower the temperature to 190 for 8 to 10 minutes. Leave to cool and cut out a 20X10cm rectangle of sponge cake.

Place your pastry frame on a dish and place the cocoa sponge cake on the bottom. Brush the sponge cake with a syrup (a mixture of 15g water, 15g sugar and a little alcohol brought to the boil).

Chocolate mousse
60g milk
90g dark chocolate
135g cream
3g gelatine

Soften the gelatine in a bowl of cold water. 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 dark chocolate. Add and gently stir in the 135g of liquid cream previously whipped with an electric mixer. Pour into your pastry frame over the sponge cake. Place in the freezer for 15 minutes to harden.

Mint mousse
100g cream
mint leaves
2 egg yolks
30g sugar
100g of liquid cream
3g gelatine
+ green food colouring

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. Place the gelatine leaves in a bowl of cold water.

In a bowl, mix the yolks and sugar. 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 gradually add the icing sugar. Pour over the previous mixture and stir gently. I added a little green food colouring. Pour over the mousse, leaving about 3 mm for the icing, and return to the freezer.

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. 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 into individual slices and leave to defrost in the fridge. Decorate with mint leaves. Put back in the fridge for at least 3/4 hours.

Strawberry and red fruit cake

Strawberry cake 🍓 with red fruits

– Joconde biscuit
– Red fruit jelly
– Strawberry mousse
– White chocolate mirror icing

For the joconde biscuit
150 g almond powder
150 g icing sugar
4 eggs
40 g flour
4 egg whites
25 g caster sugar

Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 4 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.

For the red fruit jelly
180g red fruit coulis
60g water
2g pectin
10g sugar
3 sheets of 2g gelatine
Heat the red fruit coulis in a saucepan. Add the sugar previously mixed with the pectin. Off the heat, add the gelatine softened in a bowl of cold water and wrung out.

For the strawberry mousse 🍓
250g strawberry puree
45g caster sugar
200g of liquid cream
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.

For the syrup
40g sugar
40g water
A little alcohol (rum)
Bring the sugar and water to the boil in a saucepan. Add a little rum or other alcohol.

For the assembly (the day before)
Take a rectangular frame of 26X11 cm. Place the first biscuit in the bottom of the frame. Soak the syrup with a brush. Pour in half the red fruit jelly and freeze for 10/15 minutes. Pour in half the strawberry mousse, place the second syrup-soaked biscuit on top, add the remaining jelly and return to the freezer for another 10/15 minutes. Pour in the remaining strawberry mousse, smoothing it out, then return to the freezer.

For the icing (the day before)
45g glucose
75g caster sugar
35g water
50g white chocolate
30g unsweetened condensed milk
2 sheets of gelatine, 2g each
Red colouring

In a saucepan, heat the water, sugar and glucose to a rolling boil (103°C). Remove from the heat and add the gelatine, wrung out and softened. Pour over the melted chocolate. Stir. Add the condensed milk, the colouring and mix. Strain and chill before use.

The next day, use the icing at 33-35C. If your cake is already up to the height of the frame, slide the frame slightly upwards by 3mm while heating the frame all around. Cover the surface of the cake with the 35C glaze. 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 into individual slices and thaw in the fridge.

Decorate with a gold leaf and some red fruit.

Tatin tartlet

Tatin tartlet in a tray made of

– a sweet pastry
– apples cooked in caramel
– a quenelle of mascarpone cream
– a neutral icing

Material used

– Silikomart 9-cavity oval silicone mould

For the mascarpone cream quenelle (the day before)
20g sugar
100g of liquid cream 30% MG
40g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silicone mould in the shape of dumplings and place in the freezer

For the neutral icing (the day before)
100g caster sugar
50g water
25g glucose
3 sheets of gelatine
Vanilla powder
In a saucepan, heat the water, sugar and glucose to 103°. Add the gelatine and vanilla off the heat. Mix well and blend if necessary. Strain and set aside in a cool place.

For the caramel
140g sugar
50g water
80g butter
Make the caramel in a saucepan with the water and sugar. Once it has a nice colour, lower the heat and add the butter cut into pieces in several batches. Mix and pour into the moulds.

Cut out apples with a strip cutter and roll them in your moulds on the caramel. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven.

For the sweet pastry
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 pastry with a rolling pin and cut it out with a cookie cutter to the diameter of your tin. Place on top of the apples and bake for another 40 minutes. Leave to cool a little and remove from the tin.

Glaze the frozen dumplings by heating the glaze to 35°C and place on the tartlets. Decorate with gold leaf.

Chestnut tartlet

– sweet pastry
– whipped cream with mascarpone
– Chestnut cream
– Chestnut glaze and edible gold leaf

Material used

– Silikomart tart mould
– Micro perforated silicone baking mat

For the 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° for 20 minutes. Leave to cool.

For the whipped cream
20 cl of liquid cream
80 g mascarpone
25 g caster sugar
1 capful of liquid vanilla
Whip the cream with the mascarpone in a mixer. Add the caster sugar and vanilla. Fill the tarts with whipped cream. Smooth.

For the chestnut cream
150 g chestnut paste (mix canned cooked chestnuts)
150 g chestnut cream
25 g butter
1 tablespoon of rum
Mix the chestnut paste, chestnut cream, butter and rum. Fill a piping bag and pipe on the whipped cream.

Decorate with a marron glacé and an edible gold leaf

Blueberry tartlet

Blueberry tartlet made of

– sweet pastry,
– blueberries,
– whipped cream.

Material used

– Silikomart whirlpool mould X6

– Micro perforated baking mat

– Perforated silikomart tart rings

Whip up some mascarpone cream and fill the silikomart Tourbillon X6 mould. Place in the freezer.

For 4/5 tartlets

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 170° for 10 minutes.

Preparation
1 egg
5cl of milk
25g butter
50g flour
10g almond powder
30g caster sugar
1 sachet of vanilla
1/2 sachet of yeast
Soften the butter. Add the sugar and vanilla. Add the egg and mix. Add the yeast and flour and finish with the milk.

Add blueberries to the tart shells and top with the previous mixture. Put back in the oven for about 25 minutes. Leave to cool.

Assembly
Place the whipped cream swirls in the middle of the tartlets. Arrange fresh blueberries and mint leaves around the edge.

Keep in a cool place until tasting.

Strawberry and whipped cream macaron

Giant strawberry and whipped cream macaron

For the macaroon
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Vanilla powder

Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C. Mix the almond powder and icing sugar. Add the 55g of egg whites and mix. Start whipping the remaining 55g of egg whites in the food processor when the water and sugar mixture reaches 100°C. Pour the 118°C syrup over the egg whites and mix until the egg whites are lukewarm. Add a little vanilla. Pour the egg whites in two or three batches over the powders. Poach the shells and leave to crust for 30 minutes. Bake at 150°C for 20 to 25 minutes (depending on your oven).

For the whipped cream
200g of liquid cream 30%MG
130g mascarpone
35g icing sugar

Mix the cream, mascarpone and sugar in a cold bowl with an electric mixer until you obtain a whipped cream.

Assembly
Whole charlotte strawberries + cut into pieces
A few chopped pistachios

Arrange the strawberries all around the first shell and poach the whipped cream in the middle. Place some cut strawberries in the middle. Cover with the second shell. Decorate with a few strawberries and chopped pistachios.