English - Les délices 31

Individual strawberry cake

Individual strawberries 🍓composed

– sponge cake soaked in syrup
– diplomatic cream
– strawberries cut into pieces

For the sponge cake
4 eggs
110 g sugar
55 g flour
55 g cornflour
In a bowl, whisk the eggs and sugar. 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 and cornflour. Mix gently with a marysee. Bake in a hot oven at 210°C and lower the temperature to 190 for 8 to 10 minutes.

For the diplomatic cream
340 g milk
Vanilla
60 g egg yolks
60 g sugar
30 g cornflour
35 g butter
3 sheets of gelatine
+150g of liquid cream

Place the gelatine sheets in a large bowl of cold water.
Heat the milk with the vanilla. In a bowl, mix the yolks, sugar, flour and cornflour. Pour the hot milk over this mixture and return to the pan. Heat without stopping stirring until the cream thickens. Add the butter, the gelatine off the heat. Set aside to allow the cream to cool. Whip the cream until it is stiff. Gently fold it into the previous preparation.

Assembly
Place a plastic film under your dessert circles and a rhodoïd film inside. Place strawberry slices on the bottom and sides. Poach some diplomatic cream, the first circle of syrup-soaked sponge cake, some cream, some strawberry pieces. Finally, add more cream and the last circle of sponge cake. Place in a cool place for at least 2 hours.

Turn out onto a plate. Remove the circle and the rhodoïd film.

Chocolate and vanilla cake

Chocolate and vanilla cake composed of
– a hazelnut biscuit,
– a chocolate praline crunch,
– a vanilla creamy filling
– a milk chocolate mousse
– a milk chocolate glaze

Ingradients

Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔19 g butter
✔15 g flour
✔15 g caster sugar

Chocolate and praline crisp
✔90g of praline
✔35g of milk chocolate
✔10g of butter
✔25g of crêpes dentelles

Vanilla cream
✔125g of liquid cream 30%MG
✔125g cold liquid cream 30%MG
✔3 yolks
✔30g caster sugar
✔Vanilla pod or vanilla powder
✔50g white chocolate
✔3g gelatine

Milk Chocolate Mousse
✔2 sheets of gelatine (2g)
✔1 egg yolk
✔15g caster sugar
✔60 ml milk
✔70 g chocolate
✔120 g cream

Mirror glaze (the day before)
✔90g sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine (2g each)
✔90g milk chocolate
✔60g unsweetened condensed milk

The recipe

Hazelnut biscuit
✔65 g hazelnut powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔19 g butter
✔15 g flour
✔15 g caster sugar

Melt the butter. Mix the whole egg with the icing sugar in a bowl. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined 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 20x10cm rectangle.

Chocolate and praline crisp
✔90g of praline
✔35g of milk chocolate
✔10g of butter
✔25g of crêpes dentelles
Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread on the first hazelnut biscuit and put in the freezer.

Vanilla cream
✔125g of liquid cream 30%MG
✔125g cold liquid cream 30%MG
✔3 yolks
✔30g caster sugar
✔Vanilla pod or vanilla powder
✔50g white chocolate
✔3g gelatine
Hydrate the gelatine in very cold water. Heat the cream and vanilla in a saucepan. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Return to the pan and cook over low heat, stirring constantly, until the temperature reaches 83/84º C. Remove the gelatine from the heat and pour over the melted white chocolate. Set aside. Whip the cold liquid cream with a mixer and add to the previous mixture. Pour over the biscuit (250g) and the crisp and place in the freezer for 20 minutes.

Milk Chocolate Mousse
✔2 sheets of gelatine (2g)
✔1 egg yolk
✔15g caster sugar
✔60 ml milk
✔70 g chocolate
✔120 g cream

Soften the gelatine leaves in a bowl of cold water. Mix the egg yolks with the caster sugar in a bowl. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over 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 cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. Pour over the vanilla cream (250g) and place in the freezer.

Mirror glaze (the day before)
✔90g sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine (2g each)
✔90g milk chocolate
✔60g unsweetened condensed milk

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 and place it in the fridge.

The next day, remove the cake from the freezer. If your mousse has already reached the height of the frame, rub the frame and slide it slightly upwards by 3mm. Cover the surface of the cake with the icing, which has been cooled to 30/35°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.

Praline and vanilla cake

Praline and vanilla cake composed of

– hazelnut dacquoise
– crispy praline cake
– creamy praline
– vanilla mousse
– white and praline mirror icing

For about 5-6 people

Hazelnut cookie
65 g hazelnut powder
1 egg
2 egg whites
65 g powdered sugar
19 g butter
15 g flour
15 g powdered sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice color and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the powdered sugar. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a marysee. Pour the cookie dough onto a baking sheet covered with baking paper. Bake the cookie for 8 to 10 minutes at 180°C. Take the cookie out of the oven and let it cool down before peeling it off the paper and cutting a rectangle of 20X10cm.

Chocolate and praline crisp
60g of praline
25g of milk chocolate
10g of butter
25g of crêpes dentelles

Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread on the first hazelnut cookie and put in the freezer.

Creamy praline
1 sheet of gelatin of 2g
100 ml of cream
1 egg yolk
15g powdered sugar
60g of praline
In a bowl, mix the egg yolk with the sugar until they turn slightly white. In a saucepan, boil 100 ml of cream, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the gelatine, squeezed out of the water. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly, then pour over the crumble and place back in the freezer.

White chocolate vanilla mousse
100 g full cream
100 G of white chocolate
5 g gelatine
200 g whipped cream
vanilla pod
20g powdered sugar

In a bowl of cold water, place the gelatin leaves. In a saucepan, heat the 100g of liquid cream with the vanilla. Off the heat, add the wrung-out gelatin nad chocolate. Mix and set aside. Whip the cold cream and add the powdered sugar. Pour in the previous mixture and stir gently.

Mirror glaze
50 g sugar
50 g glucose syrup
25 g water
50 g white chocolate
1 teaspoon of praline (~10g)
35 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
2 sheets of gelatin of 2g

In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatin, wrung out and softened. Pour this mixture over the melted chocolate and praline. Stir well. Add the condensed milk. Use the hand blender to obtain a homogeneous mixture and place it in a cool place.

The next day, remove the cake from the freezer. Cover the surface of the cake with the frosting brought to 35°C. Let stand in the refrigerator for a few minutes until the frosting gels. 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 pieces and let thaw in the refrigerator.

Tart tatin in cubes

Cubed Tart Tatin composed of

– sweet pastry
– apple cubes
– cubes of whipped cream
– Neutral topping

Material used

– Silikomart 15mini cubes mould

– Micro perforated silicone baking mat

To make 4 revisited tartelettes tatin

For the apple cubes (the day before)
4 golden apples
80 g butter
70 g honey from @mielmartine
200 g caster sugar
100 ml cream
4 sheets of gelatine (2g each)

Place the gelatine sheets in a large bowl of cold water.
Fry the diced apples with the butter and honey. In another pan, make a caramel. Add the hot cream and then remove the gelatine from the heat. Mix with the apples and place in the insert mould in the freezer.

For the whipped cream cubes
40g sugar
200g of cold liquid cream 30% MG
80g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silikomart cubes with whipped cream and place in the freezer for at least 3 hours.

Sweet pastry
100g flour
20g icing sugar
60g 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 into 4 squares with a cookie cutter. Bake at 180°C between two silpain mats.

Neutral topping
3 x 2g gelatine sheets
75 g water
100 g fine caster sugar
25 g glucose syrup

Place the gelatine sheets in a large bowl of cold water.
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine. Mix well. Wait for the mixture to reach 30°C before icing the tatin cubes.

Assembly
Place two whipped cream cubes and two apple cubes covered with icing on the sweet biscuit. Decorate with a small gold leaf. Place in a cool place until defrosted.

Boiled egg

Soft-boiled egg composed of

– panna cotta
– chocolate dulcey icing
– mango jelly
– bread crumbs

Material used

Silicone Mould 12 Eggs Ø 3,4 cm x H 4,7 cm Silikomart
Silikomart Half-Sphere Shape Mould 24 Silicone cavities

For the realization of 8 boiled eggs

Panna cotta
300ml of liquid cream
30g of sugar
2 sheets of gelatin (2g each)

Soften the gelatin in a large bowl of cold water. Heat the cream and sugar. Remove from the heat and add the gelatin. Mix well, spread in the mini egg mould and place in the freezer for at least 4 hours.

Mango jelly
100g of mango puree
10g of powdered sugar
1 sheet of gelatin of 2g

Place the gelatin sheet in a bowl of cold water. In a saucepan, heat the mango puree with the sugar. Remove from the heat and add the softened and wrung-out gelatin. Fill the silikomart mini sphere mold and place in the freezer for at least 2 hours.

Chocolate dulcey glaze
250g of dulcey chocolate
10g of neutral oil

Melt the dulcey chocolate with the oil and place it in a narrow container, a glass. Turn out the eggs and, using a wooden pick, dip the eggs into it. Scrape the bottom of the eggs off the rim of the glass to remove excess chocolate.

Melt a little white chocolate and use a piping bag to poach a little chocolate on the top of each egg.

Mouillettes
Cut out bread sticks and fry them in a pan with a little butter and powdered sugar. Turn them over on all sides so that they are evenly browned.

Strawberry Pavlova

Strawberry Pavlova 🍓composed

– meringue
– whipped cream with mascarpone
– strawberries

For the meringue
140g egg whites
140g caster sugar
140g icing sugar

Whisk the egg whites until stiff, add the caster sugar.
Sift the icing sugar and mix gently. Poach in the shape of a circle (see photos) with a plain tip on a baking tray covered with baking paper and then with a Saint-Honoré tip for the edges. Place in the oven for 1h15 at 100°C. Turn off the oven and leave to cool in it.

For the whipped cream
150g of liquid cream with a minimum of 30% fat content
50g of mascarpone
30g of sugar
Whip the cream with an electric mixer (minimum 30% fat content), mascarpone and caster sugar. Garnish the meringue with this and place the strawberries on top. I finished by adding a few fresh mint leaves.

Lemon and praline entremet

Lemon and praline entremet composed of

– a hazelnut biscuit
– a creamy praline insert
– a lemon mousse covered with a white velvet spray
– a sweet pastry biscuit.

Material used

– Silikomart 15 half-spheres silicone mould
– Silikomart Bollicine mould
– Micro perforated silicone baking mat

The recipe

For 4 desserts

Creamy praline insert (the day before)
50g of cream
1 yolk
7g powdered sugar
20g praline
1g gelatine

Place the gelatine in a large bowl of cold water.
Mix the egg and caster sugar in a bowl. Heat the cream in a saucepan and pour over the previous mixture. Mix and return to the pan. Heat over a low/medium heat, stirring constantly, until it reaches 82/83°C. Remove from the heat and add the praline and the gelatine, wrung out and softened. Fill the silikomart half-sphere mould and place in the freezer for at least 2 hours.

Hazelnut biscuit
65 g hazelnut powder
1 egg
2 egg whites
65 g icing sugar
19 g butter
15 g flour
15 g caster sugar

Melt the butter. Mix the whole egg with the icing sugar in a bowl. Add the hazelnut powder, flour and melted butter. Mix well.

In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined 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 circles the size of your mould using a cookie cutter. You will have some hazelnut biscuit left over.

Lemon mousse 🍋 (the day before)
1 whole egg
40 g butter
55 g sugar
65 g lemon juice
+
3g gelatine
120g cold liquid cream

Place the gelatine in a large bowl of cold water.
Mix the egg and caster sugar in a bowl. Pour the mixture into a saucepan with the lemon juice. Heat over low/medium heat, stirring constantly until the cream thickens. Remove from the heat and add the gelatine and butter, cut into pieces. Blend until the mixture is smooth. Set aside.

In a salad bowl, whip the cold liquid cream into a whipped cream and gently fold in the previous mixture, which has cooled to room temperature, using a spatula.

Assembly
Fill the Bollicine silikomart mould halfway up. Add the creamy praline insert. Use the remaining mousse and finish with the hazelnut biscuit. Place in the freezer overnight.

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

Mix all the ingredients together, roll out and refrigerate for 1 hour. Roll out the dough between two sheets of baking paper and cut out circles with a cookie cutter. Bake at 180°C for about 10 minutes. Keep an eye on them and take them out as soon as they start to colour.

Turn out the cakes and spray with white velvet spray. Place on the sweet pastry. I decorated with a butterfly in tile.

For the butterfly tile
25g sugar
12g flour
12g melted butter
15g egg white
yellow colouring
Vanilla
Mix all the ingredients together. Fill the Pavoni butterfly mould. Place in the oven at 170 °C. Keep an eye on the cooking time as it is very quick, 7 to 8 minutes. Turn out of the oven. Be careful, they harden very quickly.

Coffee, chocolate and mascarpone cake

– Coffee biscuit
– Creamy chocolate cake
– Mascarpone ganache
– Chocolate glaze

Mascarpone and vanilla ganache
170 ml cream
90 g powdered sugar
70 g white chocolate
Liquid vanilla
170 ml cream (cold)
150g mascarpone

Boil 170 ml of cream with the sugar in a saucepan. Pour the hot cream in three streams over the melted white chocolate, stirring well. Add the vanilla, cold cream and mascarpone cheese. Blend, then filter and chill for at least 4 hours.

Coffee cake
4 egg yolks
48 g sugar
4 egg whites
40 g sugar
50 g butter with salt
1 espresso
72 g flour

Preheat the oven to 180°C.
In a bowl, beat the egg yolks with 48 g sugar for a few minutes. Sift in the flour and set aside. In a small bowl, mix the coffee with the hot melted butter until it is completely integrated. Add the butter to the egg yolk mixture and set aside. In a large bowl, beat the egg whites until stiff, gradually adding the remaining sugar. Add this mixture to the previous one, mixing gently. Spread on a baking tray with baking paper. Bake for about 12 minutes and leave to cool, then cut out two biscuits of the same size as your tin.

Milk chocolate cream
125 g milk chocolate
3 egg yolks
25g sugar
125 ml milk
125 ml cream
2 sheets of gelatine (2g each)

Hydrate the gelatine in very cold water. Pour the milk and cream into a saucepan. Bring to the boil. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Cook over low heat until the temperature reaches 84º C. Stir constantly with a spatula. Remove from the heat and stir in the gelatine. Add this cream to the melted milk chocolate and mix well if necessary with a mixer. Place in the freezer for 10 minutes.

Chocolate glaze (the day before)
6 g gelatine (3 sheets)
90 g sugar
90 g glucose syrup
50 g water
65 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
100g dark chocolate

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 mix the mixture and place in a cool place.

Assembly

Place a syrup-soaked biscuit in the bottom of your mould and then pour in half of the creamy mixture. For the syrup, heat the same amount of water and sugar in a pan and add a little coffee. Place in the freezer for 10 to 15 minutes to set, then add half the mascarpone ganache and the second syrup-soaked biscuit, and finally the remaining cream. Place in the freezer again for 10 to 15 minutes. Finish with the remaining ganache and place back in the freezer overnight.

Remove the cake from the freezer. If your ganache has already reached the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the icing 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 thaw in the refrigerator. Decorate with gold leaf.

Salted butter caramel fondant

Ingredients
190 g sugar
125 g semi-salted butter
1 teaspoon of fleur de sel
110 g full cream
90 g white chocolate
175 g eggs
60 g almond powder
30 g flour
25 g brown sugar
1 teaspoon of liquid vanilla
A little cinnamon powder

1)Heat the cream in a saucepan and set aside.

2)Put the butter, salt and sugar in a pan. Heat while stirring.

3)When the caramel has a nice colour, remove from the heat and add the cream slowly. Return to the heat and bring to the boil to remove any bits of caramel.

4) Allow to cool for 5 minutes then add the white chocolate. Mix well.

5)In another bowl, mix the almond powder and eggs. Add the cinnamon and liquid vanilla, then pour in the brown sugar and flour. Mix and add the caramel to the egg mixture.

6) Bake at 145°C. Pour the mixture into a mould lined with greaseproof paper. Bake for about 50 minutes.

Crème brulée cake

Vanilla crème brulée cake

– almond streusel
– vanilla cream

For the streusel
50 g butter
40 g caster sugar
40 g brown sugar
50 g almond powder
40 g flour

In a bowl, mix the butter in pieces with the sugars. Then add the flour and almond powder and mix. Wrap the dough in cling film and freeze for about 15 minutes. Crumble the dough into a rectangular baking tin and press it down. Set aside in the fridge.

For the vanilla cream
375g milk
375g of liquid cream
135g caster sugar
8 yolks
15g cornflour
Vanilla

In a bowl, mix the egg yolks and sugar. Add the cornflour and mix. Add the vanilla, then the milk and cream, mixing well with a hand whisk.
Pour the mixture over the almond streusel, leaving about 1 cm free. Bake for 45 to 50 minutes at 180°C.

Leave the cake to cool and chill for at least 4 hours. Before serving, sprinkle with powdered sugar and caramelise the surface with a blowtorch.