English - Les délices 31

Chocolate, caramel and vanilla cake

Chocolate, caramel and vanilla cake made of

– joconde biscuit soaked in syrup
– creamy chocolate
– creamy caramel
– creamy vanilla

For the joconde biscuit
3 eggs
125 g caster sugar
125 g almond powder
2 egg whites
A pinch of salt
20 g flour
20 g melted butter

Place the eggs in the bowl of a food processor with the almond powder and sugar and beat until the mixture is frothy and doubles in volume. In another bowl, beat the egg whites with a pinch of salt. Sift the flour over the first mixture and mix gently with a spatula. Gently fold in the stiffly beaten egg whites and finally the melted butter. Bake at 180°C. Leave to cool and then cut out three biscuits of the same size.

For the chocolate cream
80 g milk
80 g of liquid cream
2 egg yolks
25 g caster sugar
1 sheet of 2g gelatine
100 g dark chocolate

In a bowl, mix the yolks and sugar. Bring the cream and milk to the boil and pour over the egg yolk mixture, stirring with a whisk. Cook together over low heat until 82ºC. Remove from the heat and stir in the gelatine to dissolve. Then pour the hot cream over the dark chocolate. Stir until the chocolate is completely melted.

For the creamy caramel
40 g liquid cream
13 g glucose syrup
4g caster sugar
30 g butter
125 g single cream
1 x 2g gelatine sheet

In a saucepan, bring the glucose syrup and the 40g of cream to the boil. In another pan, melt the sugar. Add the hot cream and stir. Add the chopped butter and cook until 120ºC. Add the 125 g of cream and bring the mixture to the boil while stirring. Remove from heat and add the gelatine. Place in a cool place, covered with film.

For the vanilla cream
120 g liquid cream
1 x 2g gelatine sheet
170 g white chocolate
Vanilla powder
280 g liquid cream

In a saucepan, heat the 120 g of cream to boiling. Remove from the heat and add the gelatine. Pour the hot cream into the melted white chocolate in three stages. Add the vanilla and mix everything together. Add the 280 g of cold cream and mix. Cover and chill.

To assemble
Place the first joconde biscuit soaked in syrup (sugar, water, rum) in the bottom of your pastry rectangle. Pour in the chocolate cream and then the second soaked biscuit. Take the creamy caramel out of the fridge and loosen the preparation with a mixer. Poach the cream on the biscuit. Cover with the third syrup-soaked biscuit. Remove the vanilla cream and mix it with an electric mixer. Pour to the height of the mould and smooth with a spatula (keep some vanilla cream to poach on top). Place in a cool place. When the cream has set, pipe the remaining vanilla cream onto the top and decorate with a small gold leaf.

Chocolate and caramel tiramisu

– coffee biscuit
– creamy milk chocolate
– mascarpone ganache
– caramel glaze

Mascarpone and vanilla ganache
112 ml cream
60 g powdered sugar
50 g white chocolate
Liquid vanilla
125 ml cream (cold)
120g mascarpone

In a saucepan, boil 112 ml of cream with the sugar. 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
4 g soluble coffee
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 instant coffee with the hot melted butter until it is completely incorporated. 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 and coffee creamer
250 g milk chocolate
5 egg yolks
250 ml milk
250ml cream
50g sugar
Liquid coffee extract
2 sheets of gelatine (4g)

Hydrate the gelatine in very cold water. Pour the milk, cream and coffee extract into a saucepan. Bring to the boil. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Cook over a 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.

Assembly
Place a syrup-soaked biscuit in the bottom of your mould, then pour in half the chocolate cream, the second biscuit and the remaining cream. Place in the freezer to set, then finish with the mascarpone ganache, smoothing well between each layer. Place in the freezer again.

Caramel glaze (previous day)
6 g gelatine, 200 Bloom
100 g sugar
100 g glucose syrup
125 ml still water
67 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
100g white chocolate

In a saucepan, make a caramel with the sugar. Then add the hot water and mix. Add the glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the white chocolate. Stir well. Add the sweetened condensed milk. Use a hand blender to mix the mixture and place in a cool place.

Take the completely frozen chocolate and caramel tiramisu out of the freezer. If your ganache is already at the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the caramel 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 out slices and leave to thaw in the fridge.

Vanilla and coffee cake

Coffee and vanilla cake made with

– a hazelnut biscuit
– a chocolate/coffee crunch
– a creamy vanilla filling
– a coffee mousse
– a dulcey/coffee mirror glaze.

Hazelnut biscuit
125g hazelnut powder from @nutandme_en
125g icing sugar
3 eggs
20g melted butter
30g flour
90g egg whites
20g caster sugar
1 pinch of salt

Melt the butter and leave to cool.
Pour the powdered sugar, icing sugar and eggs into a bowl and whisk the mixture until it is uniform. Pour the egg whites, a pinch of salt and the caster sugar into the bowl of your food processor and whip to stiff peaks. Take a third of the egg whites and fold them into the batter to lighten it. Gently fold in the rest, lifting the mixture.
Add the sifted flour and the cold melted butter. Pour the mixture onto a baking tray lined with greaseproof paper larger than your pastry frame (20X20cm). Smooth out the surface and bake at 180°C for about 14-16 minutes until golden brown, then leave to cool.

Coffee chocolate crisp
60g milk chocolate
40g praline
60g crêpes dentelles
Coffee extract
Melt the milk chocolate. Add the praline (almonds, hazelnuts), crumbled crêpes dentelles and coffee extract. Mix and cover the surface of the hazelnut biscuit. Place 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
1 sheet of gelatine (2g)

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. Cook over a low heat until the temperature reaches 84º C. Stir constantly with a spatula. Remove from the heat and stir in the gelatine 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 and the crisp and place in the freezer for 20 minutes.

Coffee mousse
20 cl of cold liquid cream
Coffee extract
25 cl milk
100 g caster sugar
6 g gelatine

Hydrate the gelatine in very cold water. In a saucepan, heat the milk, caster sugar and coffee extract. Remove from the heat, add the gelatine, mix and set aside. Whip the cold cream with a mixer and add it to the previous mixture. Pour over the vanilla cream and return to the freezer.

Coffee Dulcey glaze (the day before)
50 g water
75 g sugar
75 g glucose
6 g gelatine
50 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
75 g dulcey chocolate
Coffee extract

Soften the gelatine in a container of cold water and heat the glucose, water and sugar in a saucepan to 105°C. Pour the melted chocolate, unsweetened condensed milk, coffee extract and softened gelatine into a measuring cup. Mix, strain and chill overnight.

Remove the cake from the freezer. If your mousse is already up to 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 a gold leaf and a coffee bean.

Soft strawberry cake

Ingredients
100 g butter
100 g sugar
2 eggs
100 g flour
50 g almond powder
1 sachet vanilla sugar
1 sachet baking powder
1 good pinch of salt
A punnet of strawberries

1)In a saucepan, melt the butter over a low heat and set aside.

2)Mix the eggs with the sugar and vanilla sugar and add the melted butter. Mix well. Add the flour, almond powder, salt and yeast.

3)If the dough is a bit thick, add a little milk. Mix.

4)Pour the batter into a square silicone or greaseproof paper mould.

5)Wash the strawberries, cut them in half and place them on the pastry.

6)Bake at 180°C for about 30 minutes. Before eating, sprinkle with icing sugar.

Praline cake

– financial biscuit
– creamy praline
– praline mousse
– streusel

For the biscuit
200g powdered almonds
75g brown sugar
75g caster sugar
200g butter
280g egg whites
90g flour
1 pinch of salt
Vanilla

Make a hazelnut butter. Melt the butter gently in a saucepan until it takes on a nice colour. Set aside. In a bowl, mix the almond powder, sugars, flour, salt and vanilla. Add the egg whites and mix again. Add the cooled butter, mix and pour into your tin. Bake at 170°C for about 30 minutes. Cut the biscuit to the size of your tin.

For the praline cream
2 sheets of gelatine (4g)
180g of liquid cream
3 yolks
25g powdered sugar
75g praline
35g dark chocolate

Mix the melted chocolate and the praline and set aside. Heat the cream. In a bowl, mix the yolks and sugar. Pour the yellow cream on top and cook the mixture until it reaches 82ºC. Turn off the heat, add the gelatine. Pour the cream over the chocolate and praline mixture and mix. Pour the cream into your mould, having first placed the financial biscuit at the bottom.

For the praline mousse
175 g praline
85g of cream
3 sheets of gelatine (2g each)
130g of cream

Heat the 85g of cream. Add the gelatine off the heat. Pour over the praline. Mix. Add the 130g of whipped cream in 2 or 3 times. Pour the mousse over the cream and place in the freezer.

Streusel
100g butter
100g praline powder
80g brown sugar
80g flour

Mix all the ingredients together. Place in a cool place. Crumble the streusel onto a silicone mat or baking paper. Bake for about 15 minutes at 170ºC

Orange and chocolate cake

– Hazelnut dacquoise
– Praline crisp
– Almond and cocoa sponge cake
– Milk chocolate creamy cake
– Orange creamy cake
– Orange jelly

Hazelnut dacquoise
– 63 g egg whites
– 25 g sugar
-45 g almond powder
-15 g hazelnut powder
– 50 g icing sugar

Preheat oven to 180°C. Sift together the almond powder, hazelnut powder and icing sugar. Beat the egg whites with the sugar. Gently fold in the powders. Pour into the tin and bake for 12 minutes. Leave to cool before cutting out a rectangle with your 26X11cm pastry ring.

Praline crisp
– 30 g milk chocolate
– 125 g praline
– 13g butter
– 60g of crêpes dentelles

Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread between two sheets of greaseproof paper, place in the freezer for a few minutes and then cut out a rectangle the size of your 26X11 cm mould. Place on top of the dacquoise and refrigerate.

Almond and cocoa sponge cake
– 60 g almond paste
– 35 g icing sugar
– 2 egg yolks
– 1 whole egg
– 40g egg whites
– 15 g sugar
– 15g melted butter
– 10g cocoa powder
– 7g flour
– 7g cornflour

Preheat oven to 200°C. Sift together the cocoa powder, flour and cornflour.
Beat the almond paste (warmed a little in the microwave) and icing sugar. Add the egg yolks and whole egg and beat until light. Beat the egg whites and sugar and fold into the previous mixture. Add the melted and cooled butter. Finally, add the cocoa powder, flour and cornflour and mix gently. Bake on a baking tray covered with baking paper for 12-14 minutes. Leave to cool and cut into a 26 x 11 cm rectangle.

Milk chocolate cream
60 g liquid cream
– 60 g milk
– 2 egg yolks
– 15 g sugar
– 140 g milk chocolate
– 125g single cream
– 1 sheet of gelatine (2g)

Make a custard with 60g cream, milk, egg yolks and sugar. Whisk the egg yolks and sugar together in a small saucepan, bring the milk and cream to the boil and slowly add to the egg yolk mixture. Place the mixture in the pan over a low heat, stirring constantly and heating to 82°C. Remove the pan from the heat, add the gelatine and pour over the melted chocolate. Allow to cool. Whip the 125g of liquid cream and add to the previous mixture.

Pour the milk chocolate cream over the praline crisp, place the almond and cocoa sponge cake on the cream and brush with syrup (orange juice + sugar). Cover and place in the refrigerator.

Orange cream
– 180g orange juice
– orange zest
– 30g sugar
– 2 egg yolks
– 4g gelatine
– 125g liquid cream

Make a custard with the orange juice, orange zest, sugar and egg yolks. Soften the gelatine in cold water. Mix the sugar and egg yolks. In a small saucepan, bring the orange juice to the boil and slowly add it to the egg yolk mixture. Place the pan on a low heat, stirring constantly and heat to 82°C. Remove the pan from the heat and stir in the gelatine until it has melted. Whip the cream with a mixer and add it to the previous mixture gently when it has cooled down a little. Pour this cream over the sponge cake and place in the freezer.

Orange jelly
– 1 orange juice
– 10g Sugar
– 1 sheet of gelatine

Heat the orange juice and sugar in a saucepan. Remove from the heat and add the gelatine. Leave to cool a little, then pour over the top of your cake, having first raised the pastry ring by 2 mm. Place in a cool place and cut into individual portions.

Decorate with a slice of candied orange.

Strawberry pie

Strawberry pie composed of

– a sweet pastry
– a mint cream
– a strawberry jelly
– a strawberry mousse
– a strawberry topping

Material used

– Silikomart mold – Petit Amour mini pie kit
– Micro perforated silicone baking mat

Strawberry mousse
90g of mixed strawberries
20g of powdered sugar
60g of cold liquid cream 30% MG minimum
1 sheet of gelatin (2g)
Place the gelatin in cold water until it softens. Heat the strawberry puree, sugar and add the wrung out and softened gelatin off the heat. Stir to combine. Mix in the cold liquid cream with an electric mixer and pour into the silikomart mould. Place in freezer for at least 3 hours.

Sweet dough
70 g soft butter
130 g flour
45 g powdered sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients. Roll out the dough thinly and put it in the fridge, wrapped in film, for 30 minutes. Line the tartlet circles and prick the dough with a fork. Place in the freezer for a few minutes and bake at 170°C for 15 minutes. Leave to cool.

Mint cream
1 sheet of gelatin (2g)
1 egg yolk
15g powdered sugar
80g of milk
Fresh mint leaves

Heat the milk, place the mint leaves in it and leave to infuse covered for 15 minutes. Mix the yolk and powdered sugar in a bowl. Remove the mint leaves from the pan, reheat the mixture and pour it over the previous mixture, stir and pour back into the pan. Heat while stirring until 83, 84°C. Allow to cool and then pour into the pie shells. Place in the refrigerator.

Strawberry jelly
80g strawberry coulis
15g powdered sugar
20g of water
1 sheet of gelatin

Place the gelatine in cold water until it softens. Heat the strawberry puree, sugar, water and add the drained gelatin off the heat. Mix well. Pour over the mint cream and place in a cool place so that the jelly sets.

Strawberry topping
150g strawberry coulis
15g powdered sugar
5g pectin NH
Red coloring

Mix the sugar and pectin in a bowl. In a saucepan, we pour the strawberry coulis and we heat it. Add the sugar and pectin mixture and bring to a boil. Remove from heat, add a little coloring and let cool. When the topping is at 33/35°C take the frozen strawberry mousses out of the freezer and coat them. Place on the tarts.

Decorate with sesame seeds and a strawberry tail made of green sugar paste.

Tiramisu cake

Tiramisu cake made of

– sponge cake soaked in coffee
– mascarpone cream
– cocoa powder

I was able to make 6 small slices of 2×12 cm in this 12X12cm square cake.

For the sponge cake
– 2 eggs
-55 g sugar
-25 g flour
-25 g cornflour

With these proportions, you will have some sponge cake left. In a bowl, whisk the eggs and sugar, place the latter in a bain-marie and whisk until it reaches 55°C. Pour into the bowl of a food processor and whisk until completely cooled. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Pour onto half of a baking tray lined with baking paper. Level off and smooth with an angled spatula. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes.

After cooling, cut out two squares of the same size (12X12cm).

For the mascarpone cream
125g of mascarpone
2 egg yolks
3 egg whites
40g caster sugar
2 sheets of gelatine
20g milk
Soften the gelatine and mix it with the hot milk. Beat the egg yolks with the mascarpone and 20g sugar in a bowl with an electric mixer. Beat the egg whites with the remaining 20g sugar in another bowl. Gently mix the egg whites with the mascarpone cream and the milk.

Assembly
In a small square pastry frame (12X12 cm), place a sponge cake and brush it with coffee. Poach half of the mascarpone cream, place the second biscuit soaked in coffee and then the remaining cream. Smooth with a spatula using the edge of the frame. Set aside in the freezer overnight. The next day, remove the pastry frame, cut into individual portions, chill until defrosted and sprinkle with cocoa powder just before serving.

I decorated it with a chocolate coffee bean.

Chocolate and praline entremet

Chocolate and praline entremet for May 1st composed of

– a hazelnut cookie
– a praline insert
– a milk chocolate mousse
– a milk chocolate glaze

Material used

– Silicone mold silikomart 15 cavities small oven
– Silicone mold silikomart Mosaico
– Silicone mold silikomart oval shape 9 cavities

For 3 desserts

Homemade praline
55g of hazelnuts
55g of almonds
55g of powdered sugar

Roast the hazelnuts and almonds on a baking sheet for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the hazelnuts and almonds and blend until you have a praline. Be careful, you need a good blender.

Praline insert (The day before)
80g of homemade praline
10g of milk chocolate
Melt the milk chocolate and add it to the homemade praline. Fill the silikomart insert mold and place in the freezer for at least 2 hours.

Hazelnut cookie (The day before)
40g brown sugar
10g of powdered sugar
1 egg
15g of flour
40g hazelnut powder
1 egg white

Mix the brown sugar and the egg with an electric mixer. Add flour and hazelnut powder. Mix well. Beat the egg white until stiff with the powdered sugar and gently fold it into the previous mixture. Bake at 160°C for 10 to 12 minutes. Let the cookie cool and then cut with a cookie cutter squares to the size of your silikomart. You will have some hazelnut cookie left over with this recipe.

Milk chocolate mousse (The day before)
50g of milk
25g of cream
1 egg yolk
20g powdered sugar
55g of milk chocolate
1 sheet of gelatin (2g)
90g of cold liquid cream 30% MG

Place the gelatin sheet in a large bowl of cold water. In a bowl, mix the yolk and powdered sugar. In a saucepan, pour the milk and cream and heat. As soon as it boils, pour it over the egg yolk/sugar mixture, mix with a whisk and return to the pan. Heat over medium heat, stirring constantly, until it reaches 82/83°C. Then pour the melted milk chocolate and the gelatine, previously wrung out, onto the mixture. Mix and set aside to cool to room temperature.

In another bowl, whip the cold liquid cream with an electric mixer to obtain a whipped cream. Then gradually add the previous preparation, stirring gently with a maryse.

Assembly of the dessert
Fill the Silikomart Mosaico mold halfway with milk chocolate mousse. Insert the frozen praline (I put two inserts together for a richer praline heart) and finish with the remaining mousse and the hazelnut cookie. Placer au congélateur toute la nuit.

Milk chocolate icing
150g milk chocolate
10g of neutral oil

Melt the milk chocolate and the neutral oil in a narrow container that can hold your dessert (I used a water glass). When the mixture is around 30°C, proceed with the icing of the entremets. Using a wooden pick, dip your frozen entremet into the chocolate. Scrape the base of the entremet over the edge to remove the excess.

Cocoa shortbread
35g of flour
35g of butter
20g of brown sugar
5g of cocoa powder
1/2 egg yolk

Mix all the ingredients, crumble on a baking sheet covered with baking paper. Bake at 180°C. Allow to cool and then crumble onto each cake.

Lily of the valley leaf
50g of white chocolate
Green coloring
Melt the white chocolate and add a little green coloring. Fill the 9 oval silikomart mold and place in a cool place. When the chocolate has hardened, remove from the mold and poach the bells with melted white chocolate.

I decorated with a little ladybug made of sugar paste.

Lemon meringue tartlet

Lemon pie

– soft cookie with lemon zest
– lemon mousse
– meringue
– sweet pastry

Material used

– Silicone mold silikomart cake 12 cavities
– Micro perforated silicone baking mat
– Saint-honoré nozzle for poaching the meringue
– Torch for browning the meringue

To make 12 small tarts

For the soft lemon cookie
1 egg
65 g of sugar
zest of a lemon
4,5 cl of liquid cream
60 g of flour
1 teaspoon of yeast

In a bowl, mix the egg and the powdered sugar with an electric mixer. Add the cream and mix again. Sift the flour and the yeast. Finally add the zest of a lemon. Mix well. Pour on a baking sheet covered with parchment paper. Bake at 180°C for 8 to 9 minutes. Once the cookie is cooled, cut out rectangles of 3X11cm. The cookie is a bit thick, so I cut it in height to make two cookies.

Lemon curd
2 eggs
70 g caster sugar
juice of 2 lemons
30 g melted butter

In a saucepan, pour and beat the eggs and sugar. Add the lemon juice and melted butter. Stir to combine. Heat over low heat until the cream thickens. Set aside.

Lemon mousse
20 cl of liquid cream
lemon curd
2 sheets of gelatin (4 g)

Soften the gelatine in a bowl of cold water. Heat the lemon curd and add the softened and wrung-out gelatin off the heat. Whip the cream until it is stiff and gently add it to the previous mixture. Fill the silikomart mould to ¾ and add the cookie on top. Place in the freezer for at least 4 hours.

Sweet dough
105g of soft butter
70g of powdered sugar
2 yolks
200g of flour

Mix all the ingredients. Form into a ball, wrap in plastic wrap and chill for at least 1 hour. Roll out the dough thinly between 2 sheets of parchment paper. Using a cookie cutter, cut out two rectangles with rounded ends per tartlet. Place in freezer for 10 minutes. Bake on a micro-perforated silicone baking sheet at 175° for about 10 minutes. Watch them as they cook. Remove from oven as soon as they turn color.

Italian Meringue
2 egg whites
120g caster sugar
4,5 cl of water
In a saucepan, heat the water and sugar to 118°C. Start beating the egg whites and then pour the syrup over them when it reaches the desired temperature. Continue beating until the meringue is cold.

Assembly
Take the mousse out of the freezer and place it on the cookie. Place a little meringue on each sweet pastry and place them on either side of the mousse. Poach the remaining meringue on top with a Saint Honoré tip. Using a blowtorch, brown the meringue. Place in a cool place while the mousse is defrosting.