Ingredients
250g of liquid cream
2 x 2g gelatine sheets
15g caster sugar
Soluble coffee or better still espresso coffee
Place the gelatine sheets in a bowl of cold water.
Pour the cream, sugar and coffee into a saucepan. Heat and stir.
Remove from the heat and add the gelatine.
Fill the verrines and chill for at least 4 hours.
Add a poached whipped cream on top and a chocolate coffee bean to decorate.
For the shells
150g almond powder
150g powdered sugar
55g of egg white
40ml of water
150g powdered sugar
55g of egg white
In a saucepan, pour the water and powdered sugar. Heat this mixture to a temperature of 118°C.
Mix the almond powder and powdered sugar. Add the 55g of egg whites and mix.
Whip the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C.
Pour the syrup over the egg whites and mix until warm.
Pour the egg whites in two or three times over the powders.
Poach the shells and leave to crust for 30 minutes.
Bake at 150°C for 14 to 15 minutes.
For the coconut ganache
100g of white chocolate
50g of liquid cream
30ml of coconut cream
Grated coconut (previously roasted in the oven)
Let the shells cool down well before taking them off.
Garnish the shells with the coconut ganache previously whipped with an electric mixer and wait 24 hours (if possible).
For the shells
150g almond powder
150g powdered sugar
55g of egg white
40ml of water
150g powdered sugar
55g of egg white
In a saucepan, pour the water and powdered sugar. Heat this mixture to a temperature of 118°C.
Mix the almond powder and the powdered sugar. Add the 55g of egg whites and mix.
Whip the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C.
Pour the syrup over the egg whites and mix until the syrup is lukewarm.
Pour the egg whites in two or three batches over the powders.
Poach the shells and leave to crust for 30 minutes.
Bake at 150°C for 14 to 15 minutes.
For the caramel
150g of powdered sugar
100g of salted butter
10cl of liquid cream
Melt the powdered sugar in a saucepan. When the sugar is golden brown and liquid, remove the pan from the heat and add the 100g of salted butter little by little. Add 10 cl of liquid cream previously heated, so that the caramel does not harden.
Let the shells cool down well before taking them off, then garnish them with the caramel.
– biscuit decoration / joconde biscuit
– pear mousse
– pears in syrup cut into pieces
– pear jelly
For the biscuit decoration
80 g butter
80 g icing sugar
80 g egg whites
60 g flour
30 g cocoa powder
Mix the butter and icing sugar. Sift the flour and cocoa powder. Add the egg whites and mix well. Spread a fairly thin layer on a silicone sheet. Then use a notched comb to make parallel lines all over the surface. Place in the freezer.
For the Joconde biscuit
75 g almond powder
75 g icing sugar
20 g flour
2 whole eggs
2 egg whites
20 g caster sugar
Mix the almond powder, icing sugar and flour in a bowl. Add the eggs one by one and mix well between each addition with a whisk. In another bowl, beat the egg whites until stiff, gradually adding the caster sugar. Add this preparation to the previous mixture and then cover the biscuit decoration. Bake at 210°C for about 10 minutes.
For the pear mousse
4 sheets of gelatine
300g pear purée
35cl of liquid cream
100g icing sugar
Put the gelatine in a bowl of cold water. Heat the pear puree in a saucepan and add the drained gelatine off the heat. Mix well. Whip the cream with the icing sugar. Stir the whipped cream into the pear purée.
For the assembly
Place some rhodoïd paper in your mould to make it easier to remove from the mould. Cut a strip of biscuit decoration (leaving 1 cm without biscuit to see the mousse appear when unmoulded) and line your mould. Place a circle of biscuit at the bottom of the mould. Garnish with pear mousse and pieces of syrupy pears cut into pieces. Place in a cool place.
For the pear jelly
200g pear purée
1 tbsp lemon juice
20g sugar
2 sheets of gelatine
Heat the pear purée with the lemon and caster sugar, then remove from the heat and add the gelatine, which has been softened and wrung out. Cover the bavaroise and place in a cool place.
– chocolate meringue
– chocolate mousse
For the meringues
130g icing sugar
30g cocoa powder
130g caster sugar
130g egg whites
Mix the icing sugar and cocoa powder. Whisk the egg whites and fold in the powdered sugar. Add 1⁄3 of the egg whites to the icing sugar, mix. Gently fold in the remaining egg whites. Poach the meringue on a sheet of baking paper (discs of the same diameter (2 per cake) and boudin to surround the cake 4 to 4.5 cm high). Bake at 110°C for 1 hour. Leave to cool.
Chocolate mousse
210g dark chocolate
Liquid cream 30%MG (250g + 130g)
Heat 130g of liquid cream and pour it gradually over the dark chocolate pistoles. Mix well. Set aside. Whip 250g of cream with an electric mixer and add it gently to the warm chocolate (about 35°C)
Assembly
Take a first meringue disk. Wrap it in rhodoïd film. Top with chocolate mousse. Place the second meringue disk on top. Place a little mousse on top and smooth it out. Place in a cool place for 1 hour to harden. Keep the remaining mousse in the fridge. Remove the rhodoïd film. Smooth the edges with a spatula, add a little more mousse if necessary, then place the meringue strands all around. Place dark chocolate shavings on top and sprinkle with icing sugar at the last moment, before serving.
– a chocolate biscuit
– a chocolate mousse
– a praline cream
– a dark chocolate icing
Chocolate Biscuit
60 g icing sugar
50 g almond powder
2 eggs
10 g cocoa powder
1 pinch of salt
10 g flour
15 g melted butter
1 egg white
Mix the eggs, icing sugar and almond powder in a bowl with an electric mixer. Sift in the cocoa powder, flour and salt. Mix well. Add the melted butter.
In another bowl, beat the egg white until stiff and fold it gently into the previous mixture. Place on a baking tray covered with baking paper for 10 to 12 minutes at 170°C. Once the biscuit has cooled, cut out two rectangles measuring 20 x 10 cm.
Dark Chocolate Mousse
2 sheets of gelatine (2g)
3 egg yolks
30 g powdered sugar
165 ml milk
180 g chocolate
300 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 dark 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.
Praline cream
1 sheet of gelatine (2g)
100 ml cream
1 egg yolk
15g caster sugar
45g 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 the 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 hazelnut praline and mix.
Assembly
Place a layer of chocolate mousse on the biscuit inside the frame. Place in the freezer for 10 minutes. Next, spread the praline cream over the mousse and place in the freezer for 10 minutes. Place the second layer of biscuit on top, followed by more chocolate mousse. Put the cake in the freezer for at least 4 hours.
Chocolate icing (the day before)
90 g sugar
90 g glucose
50 ml water
90 g dark chocolate
60 ml unsweetened condensed milk or liquid cream with a minimum of 30% fat content
3 x 2g gelatine sheets
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.
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. Decorate with a flower made of white chocolate using a cookie cutter.
– a sweet hazelnut pastry
– a homemade hazelnut praline
– a coffee biscuit
– a hazelnut cream
– milk chocolate
– a coffee mousse
– a caramel glaze.
To make 6 tarts
Coffee mousse
40g of cream
Coffee extract
1 sheet of gelatine
1 yolk
15g sugar
80g cold cream
Heat the 40g of cream with the coffee extract. Mix the yolk and sugar in a bowl. Pour the hot cream on top. Mix and return to the pan. Cook until the mixture is smooth, then remove from the heat and add the gelatine, softened in cold water and squeezed out. Set aside. Whip the 80g of liquid cream with a mixer and gently fold it into the previous mixture. Fill the mould and place in the freezer for at least 3 hours.
Hazelnut sweet pastry
120g flour
10g wholemeal hazelnut flour (@maisondelanoisette)
45g icing sugar
65g butter
1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Prick the pastry with a fork. Place in the freezer for 10 minutes. Bake the tartlets at 180°C for 18 to 20 minutes.
Homemade hazelnut praline
100g hazelnuts
50g sugar
Roast the hazelnuts on a baking tray 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, which you have rubbed to remove as much skin as possible. Blend until you have a praline. Be careful, you need a good blender.
For the hazelnut cream
15g sugar
1 yolk
½ leaf gelatine (1g)
35g hazelnut paste (@maisondelanoisette)
50g of cream
Heat the cream in a saucepan. In a bowl, mix the sugar, the yolk and the hazelnut paste. Pour the hot cream over this mixture and return the mixture to the pan. As soon as the mixture thickens slightly, remove from the heat and add the gelatine, wrung out and previously softened in a bowl of cold water. Set aside.
For the coffee biscuit
50g sugar
2 yolks
1 egg
10g butter
coffee extract
70g egg whites
20g sugar
30g flour
Mix the sugar, coffee extract, yolks and egg. Add the melted butter. Beat the egg whites, adding the 20g of sugar in two stages to stiffen them. Gently add the whites to the previous mixture. Sift in the flour and stir. Pour onto a baking tray lined with baking paper and bake for 12-13 minutes at 180°C. Leave to cool, then cut the biscuit into smaller pieces than your tartlet.
For the caramel glaze (the day before)
150g sugar
150g water
150g cream
10g cornflour
25g water
3 sheets of gelatine
Soften the gelatine in a container of cold water. In a bowl, mix the cornflour with the 25g of water. In a saucepan, make a dry caramel with the 150g of sugar. Decook it with the heated water and cream. Add the cornflour and bring to the boil. Remove from the heat and add the gelatine. Mix, strain and chill.
Assembly
Garnish the tartlet bases with a tablespoon of praline. Place the coffee biscuit on top and brush it with coffee. Cover with the hazelnut cream and smooth out to the edge of the tartlet. Place the milk chocolate (melt 100g of milk chocolate, spread it between two sheets of guitar paper, cut it out using the tartlet mould and leave it to crystallise). Frost the mousse, bringing it to 27-28°C before placing it on the tartlet.
– sweet pastry
– diplomatic cream
– choux pastry
– cracker
– caramel
– whipped cream
For the cracker
15g butter
15g flour
15g brown sugar
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out small circles the size of your choux.
For the choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a pan. 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 puffs on a baking tray covered with a silpain mat. Place a disk of cracker on each one. Bake at 170°C for 25 minutes (time may vary depending on the oven). Leave to cool.
For the diplomatic cream
250 g milk
vanilla powder
3 egg yolks
60 g caster sugar
20 g cream powder
20 g butter
1 sheet of gelatine
+
200 g full cream
Heat the milk and vanilla in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the pan and heat, stirring constantly, until the cream thickens. Add the gelatine, wrung out and softened, then the butter (20g). Strain and chill. Whip the cream with a mixer and add it to the cooled cream.
For the 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. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Prick the pastry with a fork. Place in the freezer for 10 minutes. Bake the tartlets at 175° for 20/25 minutes.
Assembly
Fill the tart shells with diplomatic cream. Smooth. Place a small choux previously dipped in caramel (melt powdered sugar in a small saucepan and as soon as it has a nice colour dip the choux), topped with cream in the middle of each tartlet. Whip the cream to a creamy consistency, adding a little sugar at the end, and poach it all around the choux with a petal tip. Place in a cool place until ready to eat.
For the choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the eclairs on a baking tray covered with silpat paper. Bake at 170°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.
For the pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour
30g dark chocolate
Heat the milk and chocolate and mix the egg yolks, sugar and cornflour in a bowl.
Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened. Set aside in a cool place.
Fill the éclairs with cream: Fill the pastry cream into a piping bag.
Make two small holes under each éclair and top with cream.
For the rock icing
Melt milk chocolate with a little neutral oil and chopped almonds and cover the éclairs. Set aside in a cool place.
– choux pastry with cracker
– Nutella mousseline cream
– decoration with some hazelnuts
For the choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a pan. 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 eclairs on a baking sheet covered with silpat paper. Place a disk of cracker. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven).
For the cracker
50g butter
50g flour
50g brown sugar
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out circles the size of your choux.
For the Nutella mousseline cream
220ml milk
35g sugar
3 egg yolks
30g cornflour
15g flour
20g butter
+
140g of butter
200 to 250g of Nutella
Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the butter. Place in a cool place. Work the butter into the cooled cream and add the Nutella. Mix well.
Garnish the choux pastries cut in half with the mousseline cream. Decorate with halved hazelnuts.
