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Chocolate heart shortbread

Shortbread with chocolate heart

– shortcrust pastry
– chocolate mousse
– dark chocolate icing
– Decorative heart-shaped tile

Material used

– Silikomart Silicon mould KIT Tarte Mon Amour X8

– Silikomart heart lace silicone mould for tiles

Shortbread 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. Roll out the pastry between two sheets of greaseproof paper and cut out hearts using the @silikomart tartlet mould. Prick the pastry, place in the freezer for 10 minutes and bake at 180°C for 20/25 minutes.

Chocolate mousse
1 leaf gelatine (2g)
50g of liquid cream 30%, 50g of milk chocolate
50g milk chocolate
50g of cold 30% cream
Heat the cream. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Add the melted chocolate and mix. Set aside.
Whip the cold liquid cream with a mixer and gently fold in the previous mixture. Fill the @silikomart Kit 8 mini tart petit amour mould and place in the freezer.

Dark chocolate glaze
50g water
90g sugar
90g glucose
60g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
90g dark chocolate
3 sheets of gelatine (2g each)
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. Mix. Add the condensed milk and mix. Strain and set aside in a cool place. The next day, use the icing at 35°C.

For the tuile
25g sugar
12g flour
12g melted butter
25g egg white
Mix all the ingredients together. Bake in a hot oven at 160°C for 6 minutes (may vary depending on your oven). As soon as you remove the hearts from the oven, remove them from the mould. Be careful, they harden very quickly and become brittle. Handle with care.

Blueberry and vanilla cake

Vanilla and blueberry cake composed of

– an almond dacquoise
– a blueberry cream
– a vanilla mousse
– a blueberry jelly

For the almond dacquoise
45g egg whites
45g almond powder
40g icing sugar
15g caster sugar

Beat the egg whites with the caster sugar. Sift in the almond powder and icing sugar. Stir gently. Spread on a baking sheet and bake at 170°C for about 10 minutes. Cut the biscuit to the size of your 20x10cm pastry frame.

For the creamy blueberries
180g blueberries
2 egg yolks
45g sugar
2 sheets of gelatine

Hydrate the gelatine in cold water. Heat the blueberry puree in a saucepan.
Mix the egg yolks and sugar in a bowl without blanching them and add the boiling purée to the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine. Allow to cool slightly before pouring into the frame over the dacquoise. Place in the freezer.

White chocolate vanilla mousse
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipping cream
Vanilla pod from @bourbon_noire
20g icing sugar

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100g of liquid cream with the vanilla pod of Bourbon Noire, scraped and split. 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) and chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

Pour the mousse over the blueberry cream and place in the freezer overnight.

For the blueberry jelly
100g blueberry puree
20g water
3g gelatine
20g sugar

Soften the gelatine leaves in a bowl of cold water. Pour the water, blueberry puree and sugar into a saucepan and heat without boiling. Remove from the heat and strain through a sieve to remove all the blueberry skins, then add the wrung-out 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, having first raised the frame by 2-3 mm if it was already up to the level of the vanilla 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 blueberry and a mint leaf and let thaw in the refrigerator.

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

Cherry and vanilla cake

Cherry and vanilla cake composed of

– a joconde biscuit,
– a compote of cherries,
– a vanilla mousse,
– a cherry jelly.

For the joconde biscuit
75g almond powder
75g icing sugar
2 eggs
29g flour
2 egg whites
15g caster sugar

Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 2 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, then cut the biscuit into a rectangle of 20X10cm

Cherry compote
350g pitted cherries
45g powdered sugar
2 sheets of gelatine
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the cherries with the caster sugar over a low/medium heat until they are compote. Remove from the heat and add the gelatine. Blend.

White chocolate vanilla mousse
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipping cream
Vanilla pod from @bourbon_noire
20g icing sugar

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 80g of liquid cream with the vanilla pod of Bourbon Noire, scraped and split. 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) and chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

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

Soaking syrup
15g sugar
15g water
A little alcohol
Heat 15g of sugar and 15g of water in a small pan. Add a few drops of alcohol.

Assembly
In your 20 x 10 cm pastry frame, place your joconde biscuit in the bottom. Using a brush, soak the biscuit in the syrup. Then pour in the cherry compote and place in the freezer for at least 15 minutes. Then pour in the vanilla mousse and place back in the freezer overnight.

Cherry jelly
125g cherry puree
25g caster sugar
25g water
3g gelatine

Soften the gelatine leaves in a bowl of cold water. Pour the water, cherry purée and sugar into a saucepan and heat without boiling. Remove from the heat and strain to remove the cherry skins, then add the wrung-out gelatine. Leave to cool and then pour over the frozen cake. Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut out individual slices, decorate with a cherry and leave to defrost in the fridge.

Nutella babka

Babka nutella composed of

– brioche dough
– spread (Nutella)

Materials used

– Rolling pin

– Cake mould

Ingredients
15g fresh yeast
3g salt
50g sugar
250g flour
150g milk
50g soft butter
225g Nutella spread

Mix the salt, sugar, flour, yeast and milk in a food processor for a few minutes. Then add the butter cut into pieces. When the butter is well integrated into the dough, place it in a bowl. Cover with cling film and chill for 1 hour.

Roll out on a floured work surface and form a large rectangle.

Spread the spread (for me it was Nutella) all over the surface.

Roll up to form a sausage. Place in the freezer for 30 minutes. Cut it in half and braid the dough with the cut side up.

Place in a cake tin, cover with a tea towel and leave to rise for 1.5 to 2 hours near a heat source (e.g. radiator or in an oven turned off with a container of hot water).

Preheat the oven to 170°C and bake for 35 to 40 minutes.

Once out of the oven, leave to cool a little, then remove from the mould and brush with syrup (mixture of 30g sugar, 30g water brought to the boil)

Enjoy 😋

Panna cotta fried egg

Panna cotta – fried egg

– milk chocolate shell
– panna cotta
– mango jelly

Material used

– Silikomart half egg mould

– Silikomart half egg mould 18 cavities

For 3 fried eggs

For the chocolate shell
150g milk chocolate
Silikomart half egg mould
Melt the chocolate and fill the half-sphere mould. Place in a cool place and carefully remove from the mould when the chocolate has hardened.

For the mango jelly
50g of mangoes
1/2 sheet of gelatine (1g)
Soften the gelatine. Heat the mango puree, add the gelatine, squeezed out of the heat, then fill the moulds with half-spheres. Place in the freezer for at least 2 hours.

For the panna cotta
35cl of cream
50g caster sugar
2 sheets of gelatine (2g each)
Heat the cream with the sugar. Remove from the heat and add the gelatine. Stir and garnish the chocolate half-eggs when the cream has completely cooled. Place in a cool place.

Place the mango jelly in the centre of the fried egg.

Lemon and speculos panna cotta

Materials used

– 8 cm diameter pastry ring for the specula biscuit

– Bollicine 3D silikomart mould

Panna cotta
50cl of cream
50g sugar
3 sheets of gelatine
1 lemon juice
Some borage flowers from @maison_sauge

Soften the gelatine in a large bowl of cold water

Heat the cream, lemon juice and sugar.

Remove from the heat and add the gelatine. Mix well, spread in the @silikomart Bollicine Silikomart 3D mould and place in the freezer for at least 4 hours.

Speculoos biscuit
60g speculoos biscuits
40g butter

Crush the speculoos biscuits in a bowl. Add the melted butter. Mix well.

Divide the biscuits into individual pastry circles by 5 mm and press down with the back of a spoon. Set aside in a cool place.

Assembly
Remove the panna cotta from the freezer. Place on the speculoos biscuit and decorate with a borage flower (from @maison_sauge)

Raspberry pistachio cake

Raspberry pistachio cake made of

– almond biscuit
– pistachio mousseline cream
– fresh raspberries

Almond biscuit
125g caster sugar
125g almond powder
35g flour
200g egg whites
50g 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 batter onto two baking trays lined with baking paper (poach the batter on one of the baking trays for the top cake for a nicer look and sprinkle with icing sugar). Bake at 170°C for 14-15 minutes. Leave to cool, then cut into two rectangles of 20X10cm.

Mousseline cream
240g milk
50g sugar
2 yolks
80g butter
10g flour
10g cornflour
45g pistachio praline
+
80g butter

Heat the milk. In a bowl, mix the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the pan. Mix until the cream thickens. Remove from the heat, add 80g of diced butter, the pistachio praline and blend. Filter and leave the cream to cool. In the bowl of a food processor, whip the remaining 80g of butter into a cream. Then add the mousseline cream which has cooled to room temperature. Set aside for assembly.

Assembly
4-5 125g trays of raspberries

Place the first almond biscuit in the bottom of your pastry frame (10X20cm), with a rhodoïd film. Brush it with a syrup (water, sugar and kirsch alcohol or other). Place the halved raspberries around the edges, half the cream, the whole raspberries in the middle and then the remaining cream. Finish with the second biscuit (the poached one) and place in a cool place.

Coffee tartlet

Coffee tartlet made of

– a sweet pastry
– a chocolate/coffee crunch
– a creamy coffee filling
– a coffee mousse
– a coffee glaze

Materiel utilisé

Moule silicone Silikomart kit tarte ring square 8cm

For 4 tarts

Coffee mousse
100g of cream
50g of powdered sugar
125g of cold liquid cream
3g of gelatin
Coffee extract

Place the gelatin in a large bowl of cold water.
In a saucepan, pour the cream, powdered sugar and coffee extract. Heat, then remove from heat and add the gelatin. Set aside.
Whip the cold cream and gently fold it into the cooled mixture using a whisk. Fill the silikomart and freeze for at least 3 hours.

Sweet dough
140g of flour
30g powdered sugar
70g of butter
1 egg yolk
1 pinch of salt

Mix all the ingredients, wrap and put in the fridge for 1 hour. Spread the dough between two sheets of parchment paper and cut out circles with a cookie cutter. Bake at 180°C for about 20/25 minutes. Watch the cooking and take them out as soon as they color.

Coffee chocolate crisp
25g of milk chocolate
25g of crêpes dentelles
Coffee extract

Melt the milk chocolate. Add the crumbled crêpes dentelles. Mix all the ingredients and fill the bottoms of the tarts.

Coffee creamer
125 ml of liquid cream
1 yolk
20g powdered sugar
½ leaf gelatin (1g)
Coffee extract

Place the gelatin in a large bowl of cold water.
In a bowl, mix the egg and powdered sugar. In a saucepan, heat the cream and pour over the previous mixture. Mix and return to the pan. Heat over low/medium heat without stopping to stir until 82/83°C. Remove from the heat and add the gelatine and coffee extract. Allow to cool and divide among the tarts. Set aside in a cool place.

Mirror glaze
90g sugar
90g glucose
50g of water
4 sheets of gelatin
90g white chocolate
Coffee extract
60g unsweetened condensed milk

In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add condensed milk and coffee extract. Use a hand blender to blend the mixture. Remove the mousses from the freezer. Cover the surface with the glaze, which has been cooled to 30/32°C. Place on each tartlet and let thaw in the refrigerator.

I decorated with dark chocolate that I rapped on top.

Religious pear

Religieuse pear composed of

– choux pastry
– cracker
– mascarpone and pear chantilly

Choux pastry
60g milk
60g water
55g butter
1 pinch of salt
1 teaspoon of sugar
70g flour
2 to 3 eggs
In a saucepan, heat the water with the milk, salt, sugar and butter. As soon as it starts to boil, remove from the heat and add the flour all at once. Mix for 2 to 3 minutes to dry the dough. Transfer the dough to a bowl and add the beaten eggs one by one, incorporating the eggs well between each addition. Poach the choux of two different diameters on two baking sheets lined with silpat paper. Place a disk of cracker on each. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven).

Cracker
For the cracker
50g butter
50g flour
50g brown sugar
Colouring
Mix all the ingredients, spread between two sheets of baking paper, place in the freezer for a few minutes and then cut out circles of two different diameters for the choux.

Pear whipped cream
150g cold liquid cream with a minimum of 30% fat content
50g of mascarpone
100g pear purée – Mix pears in syrup

In a salad bowl, mix the cold cream with the mascarpone with an electric mixer. Finally add the pear purée. Place this whipped cream in a piping bag.

Fill the choux pastries with the pear whipped cream. Heat the white fondant in a pan in a bain-marie and add a little yellow colouring. Apply the fondant to the choux.

I made the pear tails from dark chocolate. I sprinkled a little vanilla powder on the fondant and decorated with a mint leaf.

Lemon tartlet

Lemon tartlet composed of

– sweet pastry
– lemon cream
– meringue

Material used

– 2X Micro perforated silicone baking mat

– piping bags

For the lemon cream 🍋
60g lemon juice
75g sugar
75g egg
120g butter
1 sheet of gelatine
Lemon zest

Heat the eggs, sugar, lemon juice and zest in a saucepan. Cook at 85°C. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. 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.

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. Line the dough with plastic wrap and refrigerate for 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out the dough using cookie cutters and different sized sleeves to make the holes. Place in the freezer for a few minutes. Bake between two baking sheets. Leave to cool.

Meringue
2 egg whites
40g caster sugar
Beat the egg whites with an electric mixer and then gradually add the caster sugar. Fill a piping bag.

Assembly
Poach the lemon cream and meringue on the square of sweet pastry alternately. Place the square of sweet pastry with holes in it on top. Add small mint leaves all around.