English - Les délices 31

Hazelnut and chocolate heart tartlet

Hazelnut and chocolate heart tartlet composed of

– a sweet pastry
– hazelnut cream
– chocolate and praline ganache
– a chocolate and praline mousse
– a dark chocolate mirror glaze

Material used

Silikomart mold – Petit Amour mini pie kit

Hazelnut and chocolate mousse (the day before)
30g of liquid cream
1 sheet of gelatin (2g)
30g of hazelnut praline
30g of milk chocolate
100g of cold liquid cream 30%.

Heat the cream. Remove from the heat and add the softened gelatine. Pour over the melted chocolate and praline and mix well. Set aside. Whip the cold liquid cream with a mixer and gently incorporate the previous mixture. Fill the mold @silikomart Kit 6 mini tart petit amour and place in the freezer.

Dark chocolate icing (the day before)
50g of water
90g sugar
90g glucose
60g sweetened condensed milk
90g dark chocolate
3 sheets of gelatin (2g each)

In a saucepan, heat the water, sugar and glucose to a rolling boil (103°C). Remove from the heat and add the gelatin, wrung out and softened. Pour over the melted chocolate. Mix. Add the condensed milk and mix. Filter and keep in a cool place.

Sweetened cocoa paste
70 g of soft butter
130 g of flour
10g of cocoa powder
45 g of powdered sugar
1 pinch of salt
1 egg yolk

Mix all the ingredients. Roll out the dough thinly between 2 sheets of parchment paper and put it in the refrigerator for 30 minutes. Make heart-shaped tarts and prick the dough. Place in the freezer for 10 minutes. Bake the tartlets at 170° for 12 minutes.

Hazelnut cream

40 g soft butter
40 g powdered sugar
40 g roasted hazelnut paste – Le pralin (@lamaisondelanoisette)
40 g of egg

Mix the butter, powdered sugar, hazelnut powder and egg. Pour into each tartlet and bake at 160°C for 10/15 minutes.

Chocolate and praline ganache
60 g milk chocolate
60 ml of liquid cream
30 g hazelnut praline

Heat the cream and pour it over the milk chocolate and praline. Mix well.
Pour into the tarts and smooth. Let cool and place in a cool place.

The next day, use the frosting at 33-35°C on the frozen entremets. Place them on the tartlets. Decorate with a few chopped roasted hazelnuts (@lamaisondelanoisette)
around the heart and place a gold leaf on top.

Snickers tartlet

Snickers tartlet composed of

– sweetened cocoa paste
– peanut financier
– caramel
– chocolate mousse
– mirror icing

Sweet dough
65g of soft butter
45g powdered sugar
20g of peanut powder
1 egg yolk
100g of flour
15g of cocoa powder

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of parchment paper and put it in the fridge for 30 minutes. Prick the dough with a fork. Place in the freezer for 10 minutes. Bake the tart shells at 175° for 10 minutes.

Financier peanut
40g of soft butter
25g peanut powder
55g powdered sugar
25g of flour
1 teaspoon of baking powder
1 pinch of fine salt
75g of egg whites

Make a hazelnut butter, melt the butter in a saucepan until it starts to color. Strain it and set it aside. Mix all the powders and egg whites without beating them. Add the cooled butter. Garnish the pie shells and bake for another 12/15 minutes.

For the caramel
50g sugar
20g of soft butter
100g of liquid cream 30
vanilla powder

Heat the sugar in a pan. When the sugar is colored, add the butter gradually. Mix. Finally add the hot cream. Cook over low heat for about 6 minutes so that the caramel thickens. Filter and place in a cool place. Place 1 to 2 spoonfuls in each tartlet and then peanuts.

Chocolate mousse
75g of liquid cream
75g of cold liquid cream
40g of Caramelo chocolate
vanilla powder
2g of gelatine

In a saucepan, heat the cream with the vanilla. Remove from the heat and add the gelatin, wrung out and softened. Pour over the melted chocolate and set aside. Whip the cold liquid cream and add it to the previous mixture. Fill your mold and place in the freezer.

For the glaze (prepare the day before)
25g water
45g sugar
45g glucose
30g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
45g dark chocolate
2 sheets of gelatin (2g each)

Assembly

Place the mousse covered with icing on the tartlet. Place chopped peanuts all around. On top, place a milk chocolate bar. Put two caramel dots and two peanuts to finish the decoration. Keep in a cool place.

Caramel and chocolate tart

Caramel and chocolate tart composed of

– sweet pastry
– caramel
– milk chocolate ganache
– chopped almonds and hazelnuts for decoration

Sweet dough
125 g semi-salted butter
75 g powdered sugar
25 g hazelnut powder
1 egg
200 g of flour
1 teaspoon of baking powder
1 teaspoon of bitter cocoa

Caramel
100 g powdered sugar
20 g of glucose
20 g of semi-salted butter
100 g full cream

In a saucepan, melt the sugar and glucose. Then add in several times the liquid cream previously heated. Remove from the heat and add the butter cut into pieces.

Milk chocolate ganache
150 g of milk chocolate
90g of full cream

Heat the cream and pour it in several times on the milk chocolate, stirring between each addition.

To finalize the decoration, I added some chopped almonds, hazelnuts and gold leaves.

Apple crisp

Apple crisp composed of

– homemade puff pastry
– homemade compote
– apples

Make the puff pastry the day before
250 g of flour
125 g water
5 g of fine salt
185 g butter

Make the pastry the day before. Pour the flour, salt and water into the bowl of a food processor and mix the ingredients. Make a ball and cut with a knife in the shape of a cross. Filter and let rest in a cool place for at least 1 hour. Roll out the dough, enclose the butter and then make 2 X (1 single turn -1 double turn) letting rest in a cool place between each turn.

Cut out two circles from the puff pastry (two circles, one with a slightly larger diameter for the top).

Garnish with homemade compote and place the apple pieces in a pan with a little sugar, cinnamon and water.

Close with the second circle of puff pastry.

Brush with a mixture of egg yolk and cream.

Bake at 180°C for 40 to 45 minutes.

Tatin tart

– sweet pastry
– apples
– homemade caramel

For the sweet dough
140g of flour
20g powdered sugar
65g of butter
1 egg yolk
1 pinch of salt
Mix all the ingredients, wrap and put in the fridge.

For the caramel
140g of sugar
50g of water
80g of butter
Vanilla
1 pinch of flower of salt

Make the caramel in a saucepan with the water and sugar. Once it has a nice color, lower the heat and add the butter cut into pieces in several times. Finally add the salt and vanilla. Pour this into the pan.

Arrange the apples cut into cubes. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven. Add the sweet dough, previously rolled out with a rolling pin and cut to the diameter of your mold, on top and bake again for 40 minutes. Let cool a little and unmould.

I served this tart with a little whipped cream on top.

Thin apple pie

– homemade puff pastry
– apples cut into thin slices
– Scoop of vanilla ice cream

Homemade puff pastry
250 g flour
125 g water
5 g fine salt
185 g butter

Make the dough the day before. Pour the flour, salt and water into the bowl of a food processor and mix the ingredients. Make a ball and cut with a knife in the shape of a cross. Filter and let rest in a cool place for at least 1 hour. Roll out the dough, enclose the butter and then make 2 X (1 single turn -1 double turn) letting rest in the fridge between each turn.

Assembly

Roll out the dough thinly and cut out circles.

Prick the dough with a fork to prevent it from puffing up during baking.

Place thinly sliced apples on top.

Sprinkle with powdered sugar and possibly cinnamon.

Place a small piece of butter in the center of each pie.

Bake at 180°C for 20 to 25 minutes.

Serve the pie with a scoop of vanilla ice cream.

For decoration, I added an apple tail in sugar paste and a mint leaf.

Puff pastry peach almond tart

– homemade puff pastry
– almond cream
– Fresh peaches

For the puff pastry
250g of flour
125g of water
185g of butter
Salt

A Make the pastry the day before. Pour the flour, salt and water into the bowl of a food processor and mix the ingredients. Make a ball and cut with a knife in the shape of a cross. Filter and let rest in a cool place for at least 1 hour. Roll out the dough, enclose the butter and then make 2 X (1 single turn -1 double turn) letting rest in the fridge between each turn.

For the almond cream
50g of butter
50g of brown sugar
50g of almond powder
1 egg

Mix all the ingredients and poach the mixture on the puff pastry. Bake for 45 minutes at 165-170°C.

Assembly
Place fresh peach quarters previously mixed with a peach coulis (mix peaches with lemon juice and sugar). Decorate with a few strawberries and mint leaves. Keep in a cool place.

Lemon tart

Lemon pie

– sweet pastry
– lemon cream
– no-bake meringue
– lemon jelly
– Lemon zest

For the sweet dough
105g of flour
40g powdered sugar
60g of butter
1 egg yolk
Salt
Mix all the ingredients. Spread between two sheets of parchment paper. Cut out strips of dough. Bake at 150°C for about 10 minutes.

For the meringue
40g egg white,
15g sugar
Beat the egg whites with the sugar and pour into a piping bag and fill every other hole.

For the lemon cream (the day before)
60g lemon juice
2 eggs
100g sugar
115g butter
1 sheet of gelatin
Heat the lemon juice, yolks and sugar until boiling. Remove from the heat and add the gelatine and the chopped butter. Mix and pour into the mold. Place in the freezer.

For the lemon jelly
50g lemon juice
20g of sugar
½ sheet of gelatin
Heat the lemon juice and sugar. Remove from the heat and add the gelatine. Mix and set aside in a cool place.

Assembly

Place each frozen lemon cream on a sweet pastry cookie. Poach the meringue and the jelly alternately. You can add a lemon peel on top. Keep in a cool place until the cream has defrosted.

Strawberry cake

Strawberry cake made of

– sponge cake
– mousseline cream
– fresh strawberries
– almond paste
– strawberry jelly

Material used
– 15 x 15 cm square pastry frame
– Elbowed spatula to spread the sponge cake mixture
– Roller to spread the almond paste
– A whisk
– A maryse

For the sponge cake
– 4 eggs 🥚
-110 g sugar
-55 g flour
-55 g cornstarch

In a bowl, whisk the eggs, sugar, place this in a double boiler and whisk until it reaches 55°C. Pour into the bowl of the processor and whisk until completely cooled. The mixture will double in volume. Then sift in the flour and cornstarch. Stir delicately with a maryse.

Pour onto a baking sheet covered with baking paper. Spread the preparation with an angled spatula. Bake in a preheated oven at 210°C, then immediately lower the temperature to 180°C for about 10 minutes (time may vary depending on the oven, remove as soon as the sponge cake has a nice golden color).

After cooling, cut out two identical rectangles slightly smaller than your pastry frame (15X15cm). With these proportions, you will have some sponge cake left.

For the mousseline cream
– 480 g milk
– 100 g sugar
– 4 egg yolks
– 20 g flour
– 160 g butter
– 20 g cornstarch
– liquid vanilla or better vanilla bean
– 160 g of butter

Heat the milk and vanilla in a saucepan.

In a bowl, mix the yolks, sugar, flour and cornstarch. Pour in the hot milk, stir and return to the saucepan. Stir until the cream thickens. Remove from heat, add 160g of diced butter and blend. Filter and let the cream cool.

In the bowl of a food processor, whip the remaining 160g of butter into a cream. Then add the cream muslin that has cooled to room temperature. Mix and set aside for assembly.

For the syrup
30g powdered sugar
30g of water

Bring the sugar and water to a boil in a saucepan. Stop the heat and add a little alcohol (kirsch or rum for example). Set aside.

Assembly
Place your pastry frame on your plate. Place a rhodoïd film. Arrange strawberries cut in half all around. Place the first sponge cake on the bottom. Soak it with syrup using a brush. Poach some cream muslin, some cut strawberries, some cream, the second sponge cake soaked with syrup and finish with a little cream. Smooth and set aside in a cool place. With the remaining cream and sponge cake I was able to make a smaller strawberry cake.

Spread the almond paste between two sheets of parchment paper. Using different sized sockets, make holes. Place the pastry on your strawberry tree. Roll it out using the edges of your pastry frame.

Strawberry jelly
Heat 40 g of strawberry puree with a little water and sugar. Add 1 leaf of gelatine, wrung out, off the heat. Stir to mix. Filter with a fine sieve to eliminate the seeds. Let cool a little. Fill the holes with the strawberry jelly. With the remaining jelly, I made small cubes of jelly that I put on the strawberry cake.

Peanut, caramel and chocolate cake

Peanut, caramel and chocolate cake made of

– a financial peanut biscuit,
– a creamy caramel,
– a peanut mousse
– a milk chocolate glaze

For 5-6 people

Financier
40g soft butter
30g peanut powder
80g egg whites
55g icing sugar
30g flour
2g baking powder
1.5g fine salt

In a saucepan, add the butter and make a hazelnut butter by heating it over a low heat. It will take on a nice colour and a hazelnut smell. Set aside. In the bowl of a food processor, add the flour, baking powder, icing sugar, salt and peanut powder. Gradually add the unbeaten egg whites while mixing. Add butter. Pour onto a baking tray lined with baking paper and bake at 180°C for about ten minutes. Leave to cool, then cut out with your 20×10 cm pastry frame.

Creamy caramel
60g sugar
20g water
15g glucose
20g hot liquid cream
2 egg yolks
100g cold cream
4g gelatine

Place the gelatine leaves in a large bowl of cold water. In another bowl, mix the yolks and the 100g of cold liquid cream. Set aside. In a saucepan, make a caramel with the water, sugar and glucose.
Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the pastry frame over the financial biscuit and place in the freezer for at least 15 minutes.

Peanut praline
100g peanuts
50g sugar
Place the peanuts on 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 peanuts and the chopped caramel in the bowl of a blender and blend until you have a peanut praline.

Peanut mousse
2 yolks
20g sugar
80g milk
3 sheets of gelatine
100g praline
200g cold liquid cream
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer back to the saucepan. Heat while stirring and without exceeding 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into the rectangular frame over the creamy caramel. Place in the freezer overnight.

Mirror glaze
90g sugar
90g glucose
50g water
4 x 2g gelatine sheets
90g milk chocolate
60g unsweetened condensed milk (or liquid cream 30%MG minimum)

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 is already at 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 gels. 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 and leave to defrost in the fridge.

I decorated with peanut nougatine.