English - Les délices 31

Pistachio macaron

Pistachio macarons

For the shells
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Green colouring

Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C.

Mix the almond powder and icing sugar. Add the 55g of egg whites and mix.

Whip the remaining 55g of egg whites in 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. Add the brown colouring.

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 pistachio ganache
100g of liquid cream
100g white chocolate
Pistachio praline to be measured out according to the desired intensity

In a saucepan, heat the liquid cream and then pour it over the chopped white chocolate in batches. Mix well, add the praline, mix again, filter and set aside in a cool place for at least 4 hours.

Leave the shells to cool well before removing them from the moulds, then fill them with the ganache that has been whipped up beforehand.

Praline macaron

Praline macarons filled with praline butter cream

For the shells
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Brown colouring

Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C. Mix the almond powder and icing sugar. Add the 55g of egg whites and mix. Start whipping the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C. Pour the 118°C syrup over the egg whites and mix until the egg whites are lukewarm. Add a little brown dye. 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 butter cream
80g sugar
30g water
50g egg whites

Heat the water and sugar in a saucepan to 118°C. Start beating the egg whites until stiff. When the temperature of the syrup is reached, pour over the egg whites and continue beating until the meringue has cooled. Set aside.
+
4 yolks
190g caster sugar
80g water
200g of butter
75g praline
Heat the water and sugar in a saucepan to 118°C. Whisk the egg yolks with a mixer. Pour the syrup over them while whisking. Continue until the mixture turns white. Gradually add the softened butter. Finally add the meringue and then the praline.

Pistachio and puffed rice tartlet

For the pistachio mousse
✔4g gelatine leaves
✔55g white chocolate
✔30g pistachio praline
✔50g of whole cream
✔200g very cold full cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 55g of cream. Remove from the heat and add the softened and wrung-out gelatine. Pour over the melted white chocolate. Mix well. Add the pistachio praline. Mix well. Whip the cold liquid cream with a mixer and delicately incorporate it into the previous mixture. Fill the @silikomart tart ring klassik mould and place in the freezer for at least 4 hours.

For the puffed rice
✔100g white chocolate
✔40g puffed rice

Melt the white chocolate and mix with the puffed rice. Fill pastry circles with this mixture to a height of 1 to 1.5 cm and press down a little. Place in a cool place.

For the glaze
✔25 g water
✔100 g powdered sugar
✔35 g glucose
✔50 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
✔1 teaspoon pistachio paste
✔2 sheets of gelatine

Heat the water, caster sugar and glucose in a saucepan. In a bowl of cold water, soften the gelatine. Remove from the heat, add the gelatine to the pan and stir. Add the unsweetened condensed milk and a drop of green colouring. Strain and set aside in a cool place.

Assembly
Heat the icing to 35°C and pour over the ice cream mousse domes. Place on the puffed rice and decorate with pistachios.

Chocolate and cereal tartlet

– milk chocolate cereal
– chocolate mousse
– chocolate icing
– Edible gold powder

Milk chocolate cereal
✔150g muesli cereal
✔100g milk chocolate.

Melt the milk chocolate and mix in the cereal. Place in the bottom of individual pastry circles, packing them down. Set aside in a cool place.

Milk chocolate mousse
✔30 g liquid cream
✔30 g milk
✔1 egg yolk
✔15 g sugar
✔70 g milk chocolate
✔65g single cream
✔1 sheet of gelatine (2g)

Whisk together the egg yolk and sugar. In a small saucepan, bring the milk and cream (30g) to the boil together and slowly stir into the egg yolk/sugar mixture. Place the mixture in the saucepan 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 65g of liquid cream and add to the previous mixture. Fill the mould @Silikomart kit tarte ring Klassik and put them in the freezer.

Chocolate icing (the day before)
✔50g glucose
✔75g sugar
✔25g water
✔75g dark chocolate
✔30g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
✔2 x 2g gelatine sheets

In a saucepan heat the glucose, water and sugar to 105°C. Place in a measuring cup and pour over the melted chocolate, unsweetened condensed milk and softened gelatine. Mix and set aside in a cool place.

Use the 35°C glaze on the frozen chocolate mousse domes. Place on top of the cereal. Sprinkle with edible gold powder and place a hazelnut on top.

Pear and almond cake

Pear and almond cake

– almond biscuit
– vanilla mousse
– pears in syrup
– caramel glaze
– chocolate and gold leaf decoration

Almond biscuit
125g caster sugar
125g almond powder
35g flour
200g egg whites
50g caster sugar
Mix the powders together in a bowl. Beat the egg whites until stiff with the powdered sugar. Take a small portion of the whites and mix to loosen the mixture. Add the remaining whites, stirring gently with a spatula. Pour the dough onto a baking tray lined with baking paper (rectangle of about 24 cm X 28 cm, twice the size of your pastry frame). Bake at 170°C for 14-15 minutes. Leave to cool and then cut out two 26X11cm rectangles.

Vanilla mousse
200g cold liquid cream
100g of liquid cream
Vanilla pod or vanilla powder
5g gelatine
60g icing sugar
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100g of liquid cream with the vanilla. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream and add the icing sugar. Pour in the previous mixture and stir gently.

Proceed with the assembly
300g of pears in syrup, cut up + cooking syrup
Place the first almond biscuit in the bottom of your pastry frame (26X11cm). Brush it with the syrup left over from cooking the pears. Place half of the vanilla mousse, the pears cut into pieces and the remaining mousse on top. Finish with the second biscuit and place in the freezer overnight.

Caramel glaze (the day before)
145 g – 20 g sugar – 12 g cornflour
120 g water – 120 g single cream
4 g gelatine

Mix the 20 g sugar and cornflour in a bowl. Heat the water and cream in a saucepan. Make a caramel with the 145 g of sugar in another pan. Remove from the heat and gradually add the water/cream mixture while whisking. Put the mixture back on the heat to obtain a smooth caramel. Then, off the heat, add the sugar/maizena mixture. Put the mixture back on the heat and bring to the boil for 1 minute without stopping stirring. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, and mix, keeping the mixer at the bottom to avoid air bubbles.

If your biscuit is already up to the height of the frame, slide the frame slightly upwards by 3mm. Cover the surface of the cake with the caramel icing which has been cooled to 25°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 individual slices, decorate with gold leaf and milk chocolate decoration and leave to defrost in the fridge.

Praline and chocolate cake

Praline and chocolate cake composed of

– a hazelnut biscuit,
– a chocolate and praline crisp,
– a praline mousse,
– a milk chocolate ganache
– a caramel mirror glaze

Hazelnut biscuit
65 g nut powder from nutandme_en
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 using a spatula. Pour the biscuit dough onto a baking tray covered 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 it into three equal rectangles 20X10cm.

Chocolate and praline crisp
80g praline
25g milk chocolate
10g 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.

Praline mousse
120g praline
70g of liquid cream
2 sheets of gelatine
100g of cold liquid cream
Heat the 70g of cream. Add the gelatine off the heat. Pour over the praline. Mix well. Add the 100g of cold cream previously whipped with an electric mixer in 2 or 3 times. Pour the mousse over the crisp and place the second hazelnut biscuit on top.

Milk chocolate ganache
160g milk chocolate
135g cream

Heat the cream in a saucepan and gradually pour over the milk chocolate while stirring. Pour half of this ganache over the second hazelnut biscuit. Cover with the 3rd biscuit and finish with the remaining ganache. Place in the freezer overnight.

Caramel glaze (the day before)
145 g + 20 g sugar
12 g cornflour
120 g water
120 g liquid cream
6 g gelatine

Mix the 20 g sugar and cornflour in a bowl. Heat the water and cream in a saucepan. Make a caramel with the 145 g of sugar in another pan. Remove from the heat and gradually add the water/cream mixture while whisking. Put the mixture back on the heat to obtain a smooth caramel. Then, off the heat, add the sugar/maizena mixture. Put the mixture back on the heat and bring to the boil for 1 minute without stopping to stir. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, and blend, keeping the blender at the bottom to avoid air bubbles.

If your cake is already up to the height of the frame, slide the frame slightly upwards by 3mm. Cover the surface of the cake with the caramel icing which has been cooled to 25°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 individual slices, decorate with a gold leaf and a hazelnut and leave to defrost in the fridge.

Praline cake

Praline cake composed of

– chocolate praline cake
– milk chocolate and chopped almonds icing
– praline butter cream
– milk chocolate disc
– caramelised hazelnut

Material used

Silikomart half-sphere mould X6
Silikomart swirl mould X6

For the buttercream (the day before)
Start by making an Italian meringue.
45g sugar
15g water
25g egg whites

For the buttercream (continued)
2 egg yolks
95g caster sugar
40g water
100g of butter
40g praline
Heat the water and sugar in a saucepan to 118°C. Whisk the egg yolks with a mixer. Pour the syrup over them while whisking. Continue until the mixture turns white. Gradually add the softened butter. Finally add the meringue and then the praline. Fill the silikomart mini whirlpool mould with cream and place in the freezer overnight. You will have some buttercream left over to use in another dessert.

For the praline cake
180g flour
150g sugar
3 eggs
1 plain yoghurt
1 sachet of yeast
1 bar of praline chocolate (185g)
20g neutral oil
1 pinch of salt

Place the flour, sugar, baking powder and salt in a bowl. Add the yoghurt and mix. Add the eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. Add the melted chocolate to the previous mixture. Fill the silikomart into a silicone half-sphere mould (X6) and bake at 180°C for 20 to 25 minutes. Keep an eye on the baking process. As soon as the tip of the knife comes out dry, remove your mould. Leave to cool before removing from the mould.

For the glaze
200g milk chocolate
a little neutral oil
50g chopped almonds

Melt the milk chocolate with the oil. Add the chopped almonds. Pour over the cooled cakes.

Chocolate discs
Make milk chocolate discs of the same diameter as your cakes by tempering milk chocolate (heat in a bain-marie to 45°C, then cool to 26°C and finally warm to 29°C). Pour the chocolate between two sheets of guitar paper, spread it out and smooth it with an angled spatula. As soon as the chocolate starts to crystallise, cut out discs with a cookie cutter.

Assembly
Place a disc of milk chocolate on each biscuit. Place the frozen buttercream swirl on top. Decorate with a caramelised hazelnut. (Using a wooden skewer, dip a hazelnut in hot caramel and leave to cool with the skewer facing up so that the caramel forms a thread as it cools). Set aside in a cool place.

Chocolate puff pastry brioche

The recipe

Ingredients

✔250g flour
✔90g milk
✔11g fresh baker’s yeast
✔5g salt
✔25g sugar
✔45g eggs
✔15g butter
✔140g kneading butter
✔chocolate sticks

Put the yeast in the bottom of the bowl of your food processor and add all the other ingredients: flour, milk, salt, sugar, eggs and the 15 g of butter. Knead for 4 minutes on speed 1 and 15 minutes on speed 2 until the dough comes away from the sides. Place the dough in a cool place, covered with film, overnight. Place the kneading butter in a piece of greaseproof paper and make a rectangle of 15cm*20cm. Put the butter in the fridge.

The next day, roll out the brioche dough so that it is twice as long as the butter. Close the dough over the butter and make 2 simple turns, turning the dough a quarter turn between each turn. Put a knife on each side. Place the pastry in the fridge for at least 30 minutes. Roll out the dough to 3mm and cut out strips. Fold the dough into an accordion shape, putting chocolate sticks in each fold. Leave to rise for 2 and a half hours, then bake for 35 minutes at 155°C.

Prepare a syrup, pour 40 g of sugar and 40 g of water into a saucepan. Bring to the boil.
Remove the brioche from the oven and brush it with the syrup.

Chocolate puff pastry brioche

Puff pastry brioche with gianduja and hazelnut praline

– brioche dough

– gianduja

– hazelnut praline

Puff pastry dough
12g fresh baker’s yeast
250g flour
90g milk
5g of salt
25g sugar
45g of eggs
20g butter
+
180g butter for kneading
Add the yeast, flour, salt, sugar, egg, milk and butter to the bowl of a food processor. Mix on low speed for 20 minutes. Place in a bowl in the fridge overnight. Work the butter into a rectangle. On a lightly floured work surface, degas the dough and roll it out into a rectangle twice the width of your tourage butter. Place the butter in the middle, close the dough over it and make a double turn then a single turn. Put a knife on each side. Place the dough in the fridge for at least 30 minutes between each turn. Roll out the pastry to 1cm and cut into 3cm x 12cm strips. Fold the dough into a pastry circle. Leave to rise for 2 hours and then bake for 35 minutes at 170°C.

Gianduja
50g hazelnuts
80g milk chocolate
30g icing sugar
Roast the hazelnuts for 15 minutes in the oven at 150°C. Rub the hazelnuts to remove the skin. Mix with the icing sugar and melted milk chocolate. Set aside.

Hazelnut praline
50g hazelnuts
25g caster sugar
Roast the hazelnuts for 15 minutes in the oven at 150°C. Rub the hazelnuts to remove the skin. Pour the caster sugar into a saucepan and heat to obtain a caramel. When it is a nice golden colour, pour it onto a piece of baking paper and let it cool and harden. Then mix with the hazelnuts to obtain the praline.

Assembly
Add the gianduja halfway up each hole and finish with the praline.

Paris-Brest – English

Paris-Brest composed of

– choux pastry
– praline mousseline cream
– praline
– icing sugar / hazelnuts / almonds

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 on a baking sheet covered with a silpain cloth. Sprinkle with chopped almonds. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.

For the praline mousseline cream
220ml milk
35g sugar
50g egg yolks
25g cornflour
20g butter
1 sheet of gelatine
+
140g of butter
150g praline
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 gelatine and butter (20g). Place in a cool place. Work the butter into the cooled cream and add the praline. Mix well.

Assembly
Cut out the choux, place the mousseline cream, praline and more mousseline cream in the pockets. Place the caps on top and sprinkle with icing sugar. Decorate with hazelnuts and almonds.