English - Les délices 31

Red fruit and nougat cake

Red fruit and nougat cake
– an almond cookie,
– a nougat mousse,
– red fruit compote,
– red fruit jelly.

Full english recipe available on my shop

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond cookie
✔35g almond powder
✔35g powdered sugar
✔7g flour
✔10g melted butter
✔25g egg
✔50g egg whites

Strawberry jelly

Nougat mousse
✔100g liquid cream
✔Nougat caramel pieces
✔4g gelatine
✔10g honey
✔120g cold liquid cream
✔50g egg whites

Red fruit compote
✔Diced strawberries
✔Raspberries
✔20g caster sugar
✔4g NH pectin
✔2g gelatin

The recipe

Almond cookie
✔35g almond powder
✔35g powdered sugar
✔7g flour
✔10g melted butter
✔25g egg
✔50g egg whites

Place the sugar, almond powder and flour in a bowl. Mix well. Add egg and melted butter. Beat the egg whites with an electric mixer. Incorporate ⅓ of the whites into the batter and mix to soften. Add the rest and mix gently. Pour onto a baking sheet, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 12 cm square to fit your pastry frame.

Place the cookie in the bottom of your pastry frame.

Red fruit compote
✔Diced strawberries
✔Raspberries
✔20g powdered sugar
✔4g NH pectin
✔2g gelatin

Place the diced strawberries and raspberries in a saucepan. Cook over low heat, stirring regularly, for 15 to 20 minutes. If necessary, add a little water during cooking. Add the pectin/sugar mixture and cook for 2 minutes, stirring occasionally. Remove from the heat and add the gelatin leaf, previously softened in a bowl of cold water. Blend if necessary if you don’t want any lumps. Pour around 100-110g of compote onto the almond cookie (previously soaked with a syrup brush (water+ sugar+ alcohol)). Place in the freezer for at least 10 minutes. Store remaining compote at room temperature.

Nougat mousse
✔100g liquid cream
✔Nougat caramel pieces
✔4g gelatine
✔10g honey
✔120g cold liquid cream
✔50g egg whites

Place the gelatine leaves in a bowl of cold water. In a saucepan, gently heat the 100g liquid cream with the nougat caramel pieces until completely melted.

Remove from heat and add the drained gelatin and honey. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently. Beat the egg whites until stiff with an electric mixer and fold in. Pour approximately 100g of nougat mousse over the compote. Add unsalted pistachios and almond pieces. Place in the freezer for at least 10 minutes. Keep remaining mousse at room temperature, otherwise gelatin will set.

Pour in 100-110g of red fruit compote and return to the freezer.

Finish with the remaining nougat mousse. Add a few more pistachios and almond pieces. Place in the freezer overnight.

Pour strawberry jelly over your still-frozen cake. Chill until the jelly sets. Serve whole or cut into individual slices.

Hazelnut praline coffee entremet

Hazelnut praline coffee entremet composed of

– a hazelnut praline crunch,
– a hazelnut cookie,
– hazelnut praline,
– coffee mousse,
– brown velvet spray,

Equipment used

– Tefal baking tray

– XiaoShenLu concave ball mould

– Brown velvet spray

– Pastry bag

Ingredients

Hazelnut cookie
✔30 g hazelnut powder
✔1 egg yolk
✔30 g sugar
✔10g butter
✔7 g flour
✔1 egg white

Praline crisp
✔30g white chocolate
✔40g praline
✔30g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g powdered sugar

Coffee mousse
✔50g cream
✔Coffee extract
✔50g white chocolate
✔80g cold liquid cream
✔1.5g gelatin

+spray velours brun

The recipe

For 5 desserts

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the powdered sugar and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the chopped caramel in the bowl of a blender and blend until praline is obtained. You’ll have some praline left over for other recipes. It keeps well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.

Hazelnut cookie
✔35g hazelnut powder
✔35g powdered sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Mix the whole egg with the sugar in a bowl. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for ten minutes at 180°C. The cookie should come out golden brown. Remove from the oven and allow to cool completely before cutting with a cookie cutter.

Poach praline on each cookie and place in the freezer until ready to assemble.

Praline crisp
✔30g white chocolate
✔40g praline
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using the same cookie cutter as for the cookie. Place in the freezer until ready to assemble.

Coffee mousse
✔50g cream
✔Coffee extract
✔50g white chocolate
✔80g cold liquid cream
✔1.5g gelatin

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the coffee extract. Place the white chocolate in a bowl and melt in the microwave. Remove from the heat, add the gelatine and pour over the white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.

Assembly

Fill silicone mould with coffee mousse. Add the hazelnut/praline cookie insert. Top with coffee mousse and finish with chocolate praline crunch. Place in the freezer overnight.

The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Chill for at least 3 to 4 hours, until defrosted, before serving.

I added hazelnut praline and decorated with a little edible gold leaf and a chocolate coffee bean.

Strawberry Pavlova

Strawberry Pavlova

– a meringue,
– mascarpone whipped cream,
– strawberries.

Equipment used

– Baking tray

– Baking paper

– Plain tip

– Pastry bag

Ingredients

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Mascarpone whipped cream
200g cold liquid cream
100g mascarpone cheese
30g powdered sugar

+ Strawberries

The recipe

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Place the egg whites, powdered sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach in a half-sphere mould on a baking sheet lined with baking paper.

Bake the meringue in an oven preheated to 95°C for approx. 2 hours. Turn off the oven and leave the meringue in the turned-off oven for a further 30 minutes.

Melt a little white chocolate in the microwave and brush the inside to protect the meringue from the moisture of the strawberries.

Mascarpone whipped cream
200g cold liquid cream
100g mascarpone cheese
30g powdered sugar

Whip the cold cream with the mascarpone using an electric mixer. Gradually add the powdered sugar. Fill a piping bag fitted with a plain tip with this whipped cream.

Assembly

Sand the underside of the meringue with a rasp to ensure it is stable. Turn over the cold meringue. Garnish the center with diced, unsweetened strawberries, then poach the chantilly mascarpone.

Top with diced strawberries, cover entirely with whipped cream and chill until ready to eat.

Pistachio eclair

Pistachio eclair made with

– choux pastry,
– pistachio pastry cream,
– pistachio praline,
– colored white fondant.

Material used

– micro-perforated baking mat

– fluted tip

– pastry bag

– filling tip

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
✔80g Pistachio praline

Assembly
✔ White pastry fondant
✔Colorant green , red

The recipe

For about 6 éclairs

Fondant
✔100g white fondant
✔30g glucose
✔15g cocoa butter

Pour all ingredients into saucepan. Heat white fondant in bain-marie to 60°C. Add green coloring. Mix well. Then add a few drops of pink/red coloring without mixing completely. Pour onto a silicone tray and place in the freezer for a few hours.

Pistachio praline
✔150g pistachios
✔75g caster sugar

Place the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained.

Pastry cream
✔400g milk
✔60g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful rum
✔80g pistachio praline

Heat the milk.

Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the pan. Stir until thickened. Add the pistachio praline. Mix well. Optional: add a small capful of rum. Set aside in a bowl, filter and chill.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon 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.

Add the beaten eggs gradually, mixing well between each egg.

Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with powdered sugar. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Cool on a wire rack.

Assembly

Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream. Place the fondant on each eclair. Set aside in a cool place.

Mint and strawberry tartlet

Mint and strawberry tartlet

– sweet pastry,
– strawberry compote,
– a dome of mint mousse,
– green velvet spray,
– strawberry jelly.

Materials used

– Micro-perforated silicone baking mat

– Klassik Silikomart silicone ring tart mold (6 cavities)

– Micro-perforated strip

– Klassik 70mm tarte ring Silikomart mold

– Green velvet spray

– Silikomart Tourbillon mold

Ingredients

Mousse menthe
✔75g cream (90g)
✔7g mint leaves
✔1 egg yolk
✔20g sugar
✔90g liquid cream
✔2g gelatin
✔qq drops mint flavoring
✔green colorant

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk

Strawberry jelly
✔50g strawberries, mixed and strained
✔5g sugar
✔1g gelatin

Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin

The recipe

For 4 tarts

Strawberry jelly
✔50g strawberries, mixed and strained
✔5g sugar
✔1g gelatin

Soften the gelatine in a bowl of cold water. In a saucepan, pour the strawberry purée, blended and strained to remove the seeds, and the sugar then heat without boiling. Remove from the heat and add the gelatine when the temperature is close to 60°C. Allow to cool slightly, then pour into the silikomart whirlpool mold and place in the freezer.

Mousse menthe
✔75g cream (90g)
✔7g mint leaves
✔1 egg yolk
✔20g sugar
✔90g liquid cream
✔2g gelatin
✔qq drops mint flavoring
✔green coloring

In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 90 g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Mix the yolk and sugar in a bowl. Return the cream to the heat, then pour over the yolks (squeeze out the mint leaves beforehand). Stir and pour into the saucepan. Stirring constantly, heat to 82/83°C. Remove from heat and add the gelatine. Mix and set aside.

Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. You may add 2-3 drops of mint flavoring if the taste isn’t strong enough for you, and a little green coloring. Fill the silikomart tart ring Klassik mold and place in the freezer for at least 4 hours.

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk

Mix all ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C. Bake for 15-20 mins. Leave to cool completely.

Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin

In a small bowl, combine the sugar and NH pectin. Cut strawberries into small cubes. Heat the diced strawberries in a saucepan for a few minutes over low heat. Increase heat. Add the powdered sugar/pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Leave to cool slightly and fill a piping bag with the mixture. Set aside.

Once the tartlets have cooled, top with strawberry compote and smooth to the edge of the tartlet with a spatula. Set aside.

Turn out the mint mousse domes and immediately apply the green velvet spray. Immediately place the dome on the tartlet.

Top the tartlet with a spiral of frozen strawberry jelly. I decorated with a small fresh mint leaf and a small edible gold leaf. Chill for a few hours until ready to eat.

Cherry, vanilla and pistachio cake

Cherry, vanilla and pistachio cake with
– a pistachio cookie,
– vanilla mousse,
– cherry compote.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatin

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Pistachio biscuit
✔60g sugar
✔1 egg
✔80g pistachio powder
✔10g pistachio praline
✔30g butter
✔20 g flour
✔2 egg whites

Vanilla mousse
✔45g cream
✔45g white chocolate
✔70g liquid cream
✔2g gelatin

Cherry compote
✔220g cherries
✔29g powdered sugar
✔2g gelatin

The recipe

Serves 4

Pistachio biscuit
✔60g sugar
✔1 egg
✔80g pistachio powder
✔10g pistachio praline
✔30g butter
✔20 g flour
✔2 egg whites

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty hazelnut color and smell. Set aside. In a bowl, mix the whole egg with the powdered sugar. Add the pistachio powder (I mixed 80g of unsalted pistachios), flour, pistachio praline and melted butter. Mix well. In another bowl, whip the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for 10-12 min at 180°C. Remove from the oven and allow to cool before peeling off the paper and cutting out 3 squares the size of your picture frame.

Place the first biscuit in the bottom of your pastry frame.

Cherry compote
✔220g cherries
✔29g powdered sugar
✔2g gelatin
✔A few tablespoons of water

Place the halved, pitted cherries, powdered sugar and a little water in a saucepan. Cook over low heat, stirring regularly, for 15 to 20 minutes. If necessary, add a little water during cooking. Remove from the saucepan and add the gelatin leaf, previously softened in a bowl of cold water. Blend the cherries. Pour around 85-90g of compote onto the pistachio cookie. Place in the freezer for at least 10 minutes. Store remaining compote at room temperature.

Vanilla mousse
✔45g cream
✔45g white chocolate
✔70g liquid cream
✔2g gelatin
✔1 Vanilla pod

Place the gelatine leaf in a bowl of cold water. In a saucepan, heat the 45g cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped, for 30 minutes, covered. Return the saucepan to the heat. Remove from heat and add the gelatine and melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently.

Pour around 85-90g of vanilla mousse over the cherry compote. Place in the freezer for a few minutes. Add the second pistachio biscuit.

Add remaining cherry compote. Place in the freezer for a further few minutes. Finish with the remaining vanilla mousse and the last pistachio biscuit. Place in the freezer overnight.

The next day, remove the frame. Cut your cake into 4 equal parts.

I decorated with cherries.

Vanille peanut entremet

Peanut vanilla entremet with

– a peanut praline crisp,
– a peanut praline insert,
– a vanilla mousse,
– a white velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Ancel 210 Bloom gelatine (gold quality)

– White velvet spray

– Pastry bag

Ingredients

Peanut praline
✔130g unsalted peanuts
✔60g caster sugar

Vanilla mousse
✔100g single cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatine

Peanut praline crisp
✔50g praline peanuts
✔50g white chocolate
✔40g crêpes dentelles

+White velvet spray

The recipe

For 8 desserts

Peanut praline
✔130g unsalted peanuts
✔60g caster sugar

Pour the peanuts onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a praline.

You will have some praline left over after this recipe. You can store it in a closed jar.

Peanut praline crisp
✔50g praline peanuts
✔50g white chocolate
✔40g crêpes dentelles

Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper and place in the freezer for a few minutes. Using a pastry cutter, cut out shapes approximately the diameter of your dessert. Set aside in the freezer until ready to assemble.

Vanilla mousse
✔100g single cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatine

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100g single cream with the vanilla pod, scraped out with the tip of a knife. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the drained gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when it is < 35°C and stir gently.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with vanilla mousse, using a spoon to push it up the sides. Pipe the peanut praline into the centre using a piping bag.

Add a little vanilla mousse and finish with the crunchy peanut praline. Place in the freezer for at least 6 hours or overnight.

The next day, remove the cakes from the moulds and immediately apply the white velvet spray. Decorate with caramelised peanuts.

Strawberry heart

Strawberry heart made with

– a sweet pastry,
– a strawberry mousse,
– fuchsia velvet spray,
– mascarpone whipped cream,
– and a white chocolate decoration.

Material used

– Silikomart Heart mould

– Ancel 210 bloom gelatine

– Tefal baking tray

– Fuchsia velvet sprays

– Micro perforated baking mat X2

– Plain socket

– Pastry bag

Ingredients

Strawberry mousse
120g strawberries
20g sugar
3g gelatine
100g cream

+ Fuchsia velvet sprays

Sweet pastry
130g flour
45g icing sugar
10g almond powder
70g butter
1 pinch of salt
1 egg yolk

Mascarpone whipped cream
100g single cream 30% fat
10g caster sugar
50g mascarpone

The recipe

For 6-7 desserts

Strawberry mousse
120g mixed strawberries
20g sugar
3g gelatine
100g single cream 30% fat min

Place the gelatine in a bowl of cold water. In a saucepan, heat the mixed strawberries with the powdered sugar for a few minutes over a low heat. Turn off the heat and add the wrung-out gelatine. Leave to cool. Whip the chilled 30% minimum fat cream with an electric mixer. Pour in the previous mixture when it is around 30°C and stir gently. Pour into the silikomart heart mould and place in the freezer for at least 4 hours.

Sweet pastry
130g flour
45g caster sugar
10g almond powder
1 pinch of salt
70g butter
1 egg yolk

Mix all the ingredients together, line and chill. Roll out the pastry thinly between 2 sheets of greaseproof paper. Using the heart cutter supplied with the silikomart mould, cut out the hearts. Place in the freezer while you preheat your oven. Bake on a micro perforated baking mat covered with a second mat at 170° for approximately 12 minutes. Leave to cool.

Take the strawberry mousse out of the freezer, remove from the mould and immediately apply the fuchsia velvet spray (bought from www.deco-relief.fr).

Immediately place the strawberry mousse hearts on the sweet pastry biscuits.

Mascarpone whipped cream
100g single cream 30% fat
10g caster sugar
50g mascarpone

Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Line a piping bag fitted with a plain tip and poach over the hearts.

I then tempered the white chocolate and poured it onto a sheet of chocolate transfer paper (found on the Meilleurduchef.com website). Let it harden a little, then using the cutter supplied with the silicone mould, I cut out the chocolate. Place each chocolate heart on the mascarpone whipped cream.

Strawberry puffed rice tartlet

Strawberry puffed rice tartlet

– puffed rice,
– mascarpone whipped cream,
– strawberries and mint leaves.

Materials used

– Entremet ring

– Fluted pastry tip

– Pastry bag

Ingredients

Puffed rice
✔35g puffed rice
✔50g white chocolate

Mascarpone whipped cream
✔100g liquid cream 30% fat
✔50g mascarpone

+ Strawberries and mint leaves

The recipe

A quick and easy recipe ….

For 5 tarts

Puffed rice
✔35g puffed rice
✔50g white chocolate

Pour 50g white chocolate into a bowl. Melt in the microwave. Then add the 35g puffed rice and mix well. Pack the puffed rice into a circle with the back of a spoon. Carefully remove the circle, then proceed with the remaining tartlets. Place in a cool place to allow the chocolate to harden slightly.

Mascarpone whipped cream
✔100g liquid cream 30% fat
✔50g mascarpone

Whip the cold cream and mascarpone with an electric mixer. Gradually add powdered sugar. Line a piping bag fitted with a hollow tip and poach on the puffed rice in the middle.

Arrange halved strawberries around the whipped cream. I decorated with mint leaves.

Two-tone pistachio chocolatine

Two-tone pistachio chocolatine

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

– Rectangular silikomart mold

Ingredients

Distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold butter PDO Poitou Charentes

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Green distemper
✔90 g pre-made dough
✔Green coloring

Pistachio praline
✔150g pistachios
✔75g caster sugar

Syrup
✔30g water
✔30g sugar

The recipe

For 5 two-tone pistachio chocolatines

Pistachio Praline
✔150g pistachios
✔75g caster sugar

Pour the pistachios onto 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 parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained.

I filled the silikomart tartelette rectangle mould with pistachio praline and placed it in the freezer. You’ll have some pistachio praline left over for another recipe. You can store it in a closed jar. When the praline had set, I cut the praline rectangles in half, then trimmed the length a little so that my sticks were the same length as the chocolate sticks.

Distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold butter PDO Poitou Charentes

Combine the flour, salt, sugar, yeast, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the green tempera…

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Green distemper
✔90 g pre-ground dough
✔colorant green

Mix, in the bowl of a food processor, the 90g of previously removed dough and the green colorant. Knead for 4-5 minutes to thoroughly incorporate the dye. Shape into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Then fold into a wallet. Cover with film and chill for at least 30 minutes.

Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.

Make a second single turn and place in a cool place, filmed, for at least 30 minutes.

Shaping the breads

The next day, roll out the green dough to the same size as the white. Brush the white dough with water and place the green dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a 30cm x 30cm square. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).

Turn the dough over on the green side. The dough needs to be cold before cutting, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the green side using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.

Place 2 sticks of chocolate and 1 stick of pistachio praline on each rectangle of dough, then roll out the pains au chocolat loaves loosely.

Place on a baking sheet lined with silpain.

Leave to bake for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to the chocolatines as soon as they come out of the oven, using a brush.