English – Page 41 – Les délices 31

Kouglof

A classic Alsatian brioche with a characteristic appearance due to its mould, which gives it a high, fluted shape with a hollow in the middle.

Material used

– 22cm Kouglof mould

Ingredients

Kouglof
✔140 g milk
✔15 g baker’s yeast
✔375 g flour
✔8 g fine salt
✔75 g caster sugar
✔2 eggs
✔110 g softened butter
✔90 g currants

Baking
170°C
45 to 50 minutes

Syrup
✔125g water
✔170g caster sugar
✔10g orange flower water
✔20g almond powder

+50g melted butter

The recipe

Kouglof
✔140 g milk
✔15 g baker’s yeast
✔375 g flour
✔8 g fine salt
✔75 g caster sugar
✔2 eggs
✔110 g softened butter
✔90 g currants

Place the sultanas in a bowl of hot water with a little rum to soften them.

Mix the warmed milk and fresh yeast in the bowl of a food processor. Add the eggs, flour, sugar and salt. Mix the dough for 15 minutes.

Add the softened butter cut into pieces. Mix again until the butter is completely incorporated.

Finally, add the drained grapes. Pour the dough into a bowl, wrap it in plastic wrap and chill overnight.

The next day, place the dough on the lightly floured work surface. Shape the dough into a regular ring with a hole in the centre and place in the buttered kugelhopf tin with whole almonds in the bottom.

Let the dough rise until it reaches the edges (at least 5 to 6 hours).

Bake at 170°C for about 50 minutes. Remove from the oven onto a wire rack and leave to cool completely.

Syrup
✔125g water
✔170g caster sugar
✔10g orange flower water
✔20g almond powder

While the Kouglof is cooking, in a saucepan, pour the water, sugar and heat until the sugar is completely melted. Remove from the heat and add the almond powder and orange blossom. Mix well.

+Add 50g of melted butter

Once the kouglof has cooled completely, brush it with the melted butter. Then, generously soak the kugel with the warmed syrup, having filtered the almond powder beforehand. The syrup must be completely covered.

Sprinkle with icing sugar just before serving or use moisture-resistant codineige.

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Pandoro Brioche

Pandoro is an Italian Christmas cake from Verona in the shape of a star. It is traditionally sprinkled with icing sugar.

Material used

– Pandoro mould

– Angled spatula

– Rolling pin

Ingredients

Step 1
✔50 g flour
✔6 cl warm milk
✔15 g fresh baker’s yeast
✔1 tablespoon caster sugar
✔1 egg yolk

Step 2
✔200 g flour
✔100 g caster sugar
✔1 egg
✔3 g fresh baker’s yeast
✔3 tablespoons milk
✔30 g ointment butter

Step 3
✔200 g flour
✔2 whole eggs
✔25 g caster sugar
✔1 pinch of fine salt
✔3 cl vanilla flavouring (or 1 vanilla pod)

Step 4
✔140 g butter

+ icing sugar

The recipe

From the website meilleurduchef.com

Step 1
✔50 g flour
✔6 cl warm milk
✔15 g fresh baker’s yeast
✔1 tablespoon caster sugar
✔1 egg yolk

In a bowl, add the warm milk and the yeast. Mix.

Add the caster sugar, egg yolk and flour.

Mix and cover the bowl with a cloth.

Leave to rise in a warm place for a good hour.

Step 2
✔200 g flour
✔100 g caster sugar
✔1 egg
✔3 g fresh baker’s yeast
✔3 tablespoons milk
✔30 g softened butter

In a separate bowl, dissolve the 3g of baker’s yeast in 3 tablespoons of tempered milk.

Add the 100g caster sugar and the egg. Mix well.

Pour this mixture into the other bowl over the dough. Add the 200g of flour and mix with a spatula.

Finally, add the 30g of softened butter.

Mix well, cover the dough again with a cloth and let the dough rise and double in volume at room temperature (in a warm place). Allow at least 1 hour.

Step 3
✔200 g flour
✔2 eggs
✔25 g caster sugar
✔1 pinch of fine salt
✔3 cl vanilla flavouring (or 1 vanilla pod)

Remove the tea towel.

Add the flour, eggs, sugar, pinch of salt and vanilla to the dough.

Mix all ingredients with a spatula.

Cover the dough again with a cloth and let the dough rise and double in size at room temperature.

When the dough has risen, break it up with the palm of your hand. Cover with cling film and chill overnight.

Step 4
✔140 g of butter

The next day, remove the plastic film. Break up the dough with the palm of your hand.

Place the dough on the floured work surface.

Roll out the dough into a 30cm by 30cm square.

Spread the butter over the entire surface with an angled spatula.

Fold the four corners of the square towards the centre, joining the edges.

Roll out the pastry into a large rectangle and fold it into thirds like a puff pastry. Wrap the pastry in plastic wrap and chill for at least 30 minutes.

Repeat this last step twice, leaving it in the fridge for at least 30 minutes each time.

Finally, roll out the dough into a square of 30cm by 30cm.

Fold the 4 corners into the centre.

Repeat the operation, folding the 4 corners into the centre again.

Turn the dough over and form a ball by bringing the edges inwards.

Grease the tin (with spray or butter) and place the dough in the bottom of the tin, pressing it down well with your hand so that it fits into each slot.

Cover with a tea towel and leave to rise until the dough reaches the edge of the tin.

Remember to remove the cloth at the end to avoid damaging the pastry.

Bake in a hot ventilated oven at

– 170°C for 15 minutes

– 160°C for 30 minutes

The tip of the knife should come out dry when the brioche is cooked.

Turn out of the tin and leave to cool completely.

Sprinkle with icing sugar.

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Vanilla flan

Vanilla flan made of

– puff pastry,
– preparation for flan.

Material used

– 23cm flan mould

Ingredients

Puff pastry
✔250 g flour
✔125 g water
✔5 g fine salt
✔180 g butter

Baking
170°C
45 to 50 minutes

Preparation for flan
✔320g milk
✔100g single cream
✔3 yolks
✔3 eggs
✔100g sugar
35g cornflour
✔Vanilla powder or vanilla pod

The recipe

Puff pastry
✔250 g flour
✔125 g water
✔5 g fine salt
✔180 g butter

Make a homemade puff pastry. In the bowl of your food processor, pour the flour, salt, water at room temperature. Beat the dough for a few minutes. When everything is well incorporated, pour the dough onto the floured work surface and make a ball. Slash the dough in the shape of a cross on top, then wrap the dough in plastic wrap and chill for at least 30 minutes.

Work your butter into a sheet of greaseproof paper and fold it into a square of about 15X15cm.

Roll out the pastry with a rolling pin, respecting the cross shape and place your butter in the middle.

Fold the 4 corners over the butter to trap it. Once the butter is trapped, roll out the dough lengthwise. Rotate your dough a quarter turn.

Fold the dough in three. Fold the right flap first towards the middle and then the left.

Roll out the dough lengthwise again and fold the dough in thirds, right flap first, then left flap. Wrap the dough in plastic wrap and chill it for at least 30 minutes.

You have just made 2 rounds. Repeat this procedure twice to make a total of 6 rounds.

Finally, roll out the pastry into a square. Cut out a circle of about 24 to 25 cm in diameter. Adjust the diameter to the size of your flan tin. Fill your mould with your pastry.

Preparation for flan
✔320g milk
✔100g single cream
✔3 yolks
✔3 eggs
✔100g sugar
35g cornflour
✔Vanilla powder or vanilla pod

In a saucepan, pour the milk and cream. Add the vanilla pod or vanilla powder. Heat the mixture. In a bowl, add the eggs, yolks and powdered sugar. Mix well. Then add the cornflour and mix again. Gradually pour the hot milk over the mixture while stirring. Pour the mixture into the pan and heat again, stirring constantly, until the cream thickens. Allow the mixture to cool before pouring it into your mould.

Bake in a hot oven at 170°C for about 50 minutes. Leave to cool in the fridge for several hours before serving. Serve chilled.

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Royal chocolate log

Royal chocolate log composed of

– a hazelnut dacquoise biscuit,
– a praline crunch,
– chocolate mousse,
– brown velvet spray.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Pre-printed thermoformed mould – 2 colour log kit (meilleurduchef)

– Brown velvet spray

Ingredients

Hazelnut dacquoise (the day before)
✔egg whites
✔sugar
✔hazelnut powder
✔icing sugar

Hazelnut/almond praline (the day before)
✔Hazelnuts
✔Almonds
✔Caster sugar

+Brown velvet spray

Crunchy (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles

Chocolate mousse
✔Milk
✔1 yellow
✔Powdered sugar
✔Dark chocolate
✔liquid full cream with a minimum of 30% fat
✔gelatine

The recipe

Serves 4 to 6

Hazelnut dacquoise (the day before)
✔egg whites
✔sugar
✔hazelnut powder
✔icing sugar

Preheat the oven to 170°C. Sift together the hazelnut powder and icing sugar. Whisk the egg whites with the sugar. Gently fold in the powders. Pour into the tin and bake for 12 minutes. Allow to cool before cutting out a rectangle. Keep the scraps.

Hazelnut/almond praline (the day before)
✔Hazelnuts
✔Almonds
✔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. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the caramel cut into pieces in the bowl of a blender and blend until you have a praline.

Crunchy (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles

Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the hazelnut biscuit and put in the freezer.

Chocolate mousse
✔Milk
✔1 yellow
✔Powdered sugar
✔Dark chocolate
✔liquid full cream with a minimum of 30% fat
✔gelatine

Soften the gelatine sheet in a bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk and sugar mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.

Assembly
Fill the log mould halfway with chocolate mousse. Add the dacquoise scraps evenly. Finish with the remaining chocolate mousse and then finish with the biscuit covered with crumble, placing the latter inside. Place in the freezer overnight.

The next day, remove the log from the mould and immediately apply the brown velvet spray.

I decorated with log tips and bells made of dark chocolate. Place in the fridge for at least 4 to 5 hours before serving.

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Eclair sucre d’orge

Eclair sucre d’orge composé

– de pâte à choux
– de crème pâtissière
– de fondant pâtissier

English recipe here

Matériel utilisé

– tapis de cuisson micro-perforé

– douille cannelée

– poche à douille

Ingrédients

Pâte à choux
✔60g d’eau
✔60g de lait
✔70g de farine
✔55g de beurre
✔Du sel
✔1 cuillère à café de sucre
✔2 ou 3 œufs (suivant leur grosseur)

Crème pâtissière
✔300ml de lait
✔60g de sucre
✔2 jaunes d’œufs
✔20g de maïzena ou de poudre à crème
✔facultatif : un peu d’alcool

+ Fondant pâtissier

La recette

Pour 6 éclairs « sucre d’orge »

Pâte à choux
✔60g d’eau
✔60g de lait
✔70g de farine
✔55g de beurre
✔Du sel
✔1 cuillère à café de sucre
✔2 ou 3 œufs (suivant leur grosseur)

Dans une casserole faire chauffer l’eau, le lait, le beurre, le sel et le sucre. Hors du feu ajouter en une fois la farine. Bien mélanger pour dessécher la pâte pendant 2 à 3 minutes. Incorporer ensuite les œufs battus progressivement en mélangeant bien entre chaque œuf. Pocher les éclairs sur une plaque de cuisson recouverte d’un tapis de cuisson micro perforé silpat. Enfourner à 170°C pendant 35 à 40 minutes. Laisser refroidir.

Crème pâtissière
✔300ml de lait
✔60g de sucre
✔2 jaunes d’œufs
✔20g de maïzena ou de poudre à crème
✔facultatif : un peu d’alcool

Dans une casserole, chauffer le lait. Dans un bol, mélanger les jaunes, le sucre puis la maïzena. Verser le lait chaud dessus. Remettre dans la casserole et chauffer sans cesser de remuer jusqu’à ce que la crème épaississe. Ajouter enfin l’alcool. Bien mélanger, filmer et placer au frais.

Réaliser trois ‌‌petits‌‌ ‌‌trous‌‌ ‌‌sous‌‌ ‌‌chaque‌‌ ‌‌éclair‌‌ ‌‌et‌‌ ‌‌garnir‌‌ ‌‌de‌‌ ‌‌crème‌‌. ‌‌

Chauffer‌‌ ‌‌le‌‌ ‌‌fondant‌‌ blanc (35°C‌‌) au bain marie dans deux casseroles distinctes avec un peu de colorant rouge dans l’une et nature ‌dans l’autre. Si besoin, vous pouvez ajouter un tout petit peu d’eau. Napper‌‌ ‌‌sur‌‌ ‌‌les‌‌ ‌‌éclairs.‌‌ Réserver‌‌ ‌‌au‌‌ ‌‌frais.‌‌ ‌‌‌ ‌

Barley sugar eclair

Barley sugar eclair made of

– choux pastry
– pastry cream
– pastry fondant

Material used

– Silikomart micro perforated silicone baking mat

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔300ml milk
✔60g sugar
✔2 egg yolks
✔20g cornflour or cream powder
✔faculty: a little alcohol

+ Fondant pâtissier

The recipe

For 6 barley sugar eclairs

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. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the éclairs on a baking tray covered with a silpat micro perforated baking mat. Bake at 170°C for 35 to 40 minutes. Leave to cool.

Pastry cream
✔300ml milk
✔60g sugar
✔2 egg yolks
✔20g cornflour or cream powder
✔facilitating: a little alcohol

In a saucepan, heat the milk. In a bowl, mix the yolks, sugar and then the cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. Finally add the alcohol. Mix well, strain and chill.

Make three small holes under each éclair and garnish with cream.

Heat the white fondant (35°C) in a bain-marie in two separate pans with a little red colouring in one and plain in the other. Drizzle over the éclairs and set aside in a cool place.

Homemade nougats

Materials used

– square or rectangular pastry frames

– kitchen thermometer

– Unleavened sheets of paper with stripes

Ingredients

Dried fruit
✔200g almonds
✔100g hazelnuts
✔80g pistachios

Baking:
150°C – 15min

Nougat
✔380g sugar
✔125g water
✔85g glucose
✔290g lavender honey
✔125g Cocoa butter
✔60g egg whites
✔20g sugar
✔ striped unleavened leaves
✔Dried fruit

The recipe

Dried fruit
✔200g almonds
✔100g hazelnuts
✔80g pistachios

Roast the almonds, hazelnuts and pistachios in a 150°C oven on a baking tray for 15 minutes.

Rub the hazelnuts to remove their skins.

Prepare your pastry frames and cut your unleavened leaves to the right size (2 leaves per frame: 1 for the bottom and 1 for the top).

Nougat
380g sugar
125g water
85g glucose
290g honey
125g cocoa butter
60g egg whites
20g sugar
striped unleavened leaves
Dried fruit

Heat the honey in a saucepan. Do not exceed 121°C.

In a second pan, heat the sugar (380g), glucose and water to 152°C.

In a third saucepan, melt the cocoa butter powder in a bain-marie.

Pour the egg whites into the bowl of the mixer, then gradually add the sugar (20g) as they start to rise.

Pour the honey, which has come to the temperature of the inner wall, into the mixer, which is running at low speed, avoiding the whisk. Mix.

Then pour the warmed sugar over the egg white and honey mixture. Mix.

Remove the whisk from the mixer and place the leaf attachment.

Add your melted cocoa butter to the mixture.

When the mixture is well blended, finally add the dried fruit.

Place a sheet of unleavened baking paper in a baking frame (with ridges underneath), pour in the mixture, smooth and press down to an even thickness. Place a second sheet of unleavened bread (ridges upwards), press down again and leave to harden at room temperature overnight.

The next day, remove the pastry frames and cut out your nougat. You can wrap it up and give it as a gift for the holidays or enjoy it with your family. It can be stored for three months outside the fridge.

Recipe taken from meilleurduchef.com

Tiramisu tartlet

Tiramisu tartlet made of

– Cocoa-sweetened pastry,
– spoonfuls of coffee-soaked biscuits,
– mascarpone cream,
– cocoa powder.

Material used

– Micro perforated silicone baking mat

– Foam ring 5.5 X 5

– Micro-perforated strip

Ingredients

Sweetened cocoa paste
✔70 g soft butter
✔120g flour
✔15g cocoa powder
✔45g icing sugar
✔1 pinch of salt
✔1 egg yolk

For the spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour

For the mascarpone cream
✔160g mascarpone
✔2 yolks
✔2 white
✔55g caster sugar

+ 1 espresso

The recipe

For 5 tarts

Sweetened cocoa pastry
✔70 g soft butter
✔120 g flour
✔15g cocoa powder
✔45g 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 dough thinly between 2 sheets of baking paper. Line the entremet circles (Ø 5.5 x 5 cm) covered with a micro-perforated strip. Put in the freezer for 15 minutes. Bake the tart shells at 180° for about 15 to 17 minutes. Leave to cool. Carefully remove the circle and the micro-perforated strip.

For the spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour

Whisk the egg whites, adding the sugar gradually. Then add the egg yolks. Mix gently. Sift the flour. Poach the biscuit on a sheet of baking paper. Bake at 180°C for 8 to 10 minutes. Leave to cool, then cut out biscuits the size of your tarts using a circular biscuit cutter.

For the mascarpone cream
✔160g mascarpone
✔2 yolks
✔2 white
✔55g caster sugar

In a bowl, beat the yolks with the mascarpone and half the caster sugar with an electric mixer. In another bowl, beat the egg whites with the remaining sugar. Gently mix the egg whites with the mascarpone cream using a piping attachment.

Assembly
✔1 espresso
Using a brush, soak the spoon biscuits with coffee. Place a biscuit on the bottom of each tartlet. Using a piping bag, top with mascarpone cream. Place a second biscuit soaked in coffee and finish with cream. I then sprinkled cocoa powder on top and decorated with a chocolate coffee bean.

Vanilla pecan log

Vanilla pecan log composed of

– a pecan biscuit
– a chocolate and pecan praline crunch
– a creamy pecan insert,
– a vanilla mousse,
– a mirror glaze.

Material used

– Silicone log mould – small – 18 x 8 cm – Silikomart

– Silikomart log insert mould

– Ancel 210 bloom gelatine (gold quality)

– Plate for the end of the log (meilleurduchef)

Ingredients

Pecan biscuit (the day before)
✔Pecan powder
✔1 egg
✔egg whites
✔Icing sugar
✔Butter
✔Flour
✔Caster sugar

Pecan praline (the day before)
✔150g pecans
✔75g caster sugar

Praline pecan crisp (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles

Creamy praline pecan insert (the day before)
✔1 sheet of gelatine
✔Cream
✔egg yolk
✔Caster sugar
✔Pecan praline

Vanilla mousse (the day before)
✔Full cream
✔White chocolate
✔Gelatine
✔Whipping cream
✔Vanilla pod from @bourbon_noire
✔Icing sugar

Chocolate icing (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pecan praline
✔Liquid cream
✔gelatine leaves

The recipe

Serves 4 to 6

Pecan praline (the day before)
✔150g pecans
✔75g caster sugar
Pour the pecans onto 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 allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.

Creamy praline pecan insert (the day before)
✔1 sheet of gelatine
✔Cream
✔egg yolk
✔Caster sugar
✔Pecan praline

In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pecan praline and mix. Allow to cool, then pour into the insert mould and place in the freezer for at least 4 hours.

Pecan biscuit (the day before)
✔Pecan powder
✔1 egg
✔egg whites
✔Icing sugar
✔Butter
✔Flour
✔Caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pecan powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a rectangle the size of your log.

Praline pecan crisp (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles
Mix the praline, melted chocolate and crêpes dentelles. Spread over the pecan biscuit and place in the freezer.

Vanilla mousse (the day before)
✔Full cream
✔White chocolate
✔Gelatine
✔Whipping cream
✔Vanilla pod from @bourbon_noire
✔Icing sugar

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

In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the liquid cream with the scraped and split Black Bourbon vanilla pod. 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). 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

Fill the log mould halfway with vanilla mousse, making sure that the edges are well covered. Add the creamy pecan insert. Cover with the remaining vanilla mousse. Finish with the pecan biscuit, placing the crisp towards the inside. Place in freezer overnight.

Chocolate icing (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pecan praline
✔Liquid cream
✔gelatine leaves

In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatine. Pour this mixture over the chocolate. Stir well. Add the liquid cream and pecan praline. Use a hand blender to blend the mixture and place it in a cool place.

The next day, take the cake out of the freezer and apply the icing, which was reduced to around 35-35°C. I decorated with two milk chocolate log ends, pecans and a bell made of milk chocolate covered with edible gold powder.

Your achievements

Do not hesitate to send me your achievements in photos. I will publish them here.

Bourdaloue pine cone tartlet

Bourdaloue pine cone tartlet made of

– sweet pastry,
– almond cream,
– pears in syrup,
– praline chocolate,
– and roasted flaked almonds.

Material used

– Silikomart ring tart mould Klassik 70mm

– Micro perforated silicone baking mat

– Forosil strip

Ingredients

Pears in syrup
✔4 pears
✔Sugar powder
✔Vanilla liquid
✔80g praline chocolate

Almond cream
✔25g ointment butter
✔25g almond powder
✔25g caster sugar
✔25g egg

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔10g almond powder
✔1 pinch of salt
✔1 egg yolk

Assembly
✔Slivered almonds

Baking

175°C
25-30 minutes

The recipe

For 4 tarts

Pears in syrup
✔4 pears
✔Sugar powder
✔Vanilla liquid
✔80g praline chocolate

Peel the pears and use the peeler to remove the middle of the pears. Cook the pears in a pan filled with water with caster sugar and liquid vanilla. Adjust the cooking time according to the maturity of your pears. Drain the pears well and leave them to cool slightly. Melt the praline chocolate and fill a piping bag with it. Fill the pears with the chocolate. Set the pears aside.

Almond cream
✔25g butter, ointment
✔25g almond powder
✔25g caster sugar
✔25g egg
Work the softened butter with the sugar. Add the almond powder and eggs. Mix and set aside.

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔10g almond powder
✔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 and prick the pastry with a fork. Place in the freezer while you preheat your oven. Divide the almond cream between the tartlets. Place the pears in the middle. Bake the tartlets on a micro perforated baking mat at 175° for about 25 to 30 minutes. Leave to cool.