– a peanut praline crunch,
– a peanut cookie,
– a peanut mousse,
– vanilla mousse,
– mirror icing.
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
The recipe ebook is on sale in my store.
– a meringue
– mascarpone whipped cream,
– pieces of apple, kiwi and mint leaves.
– Baking tray
– Baking paper
– Plain socket
– Fluted piping tip
– Pastry bag
Meringue
60g egg whites120g sugar10g cornflour4g lemon juice
Mascarpone whipped cream100g cold single cream50g mascarpone10g caster sugar
Fruit1 apple2 kiwisMint leaves
+White chocolate, green colouring
For 4 to 5 pavlovas
Meringue60g egg whites120g sugar10g cornflour4g lemon juice
Place the egg whites, caster 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 on a baking tray lined with baking paper.
Bake the meringue in an oven preheated to 95°C for around 2 hours. Turn the oven off and leave the meringue in the oven for a further 30 minutes.
Leave to cool, then use a rasp to file the tips a little so that the meringue is stable when turned out.
Melt some white chocolate with green colouring and dip 5mm to 1cm of the meringue into it.
Mascarpone whipped cream100g cold single cream50g mascarpone10g caster sugar
Whip the cold cream with the mascarpone using an electric mixer. Gradually add the caster sugar. Fill two piping bags, one fitted with a plain tip and the other with a fluted tip, with the whipped cream.
Assembly
Turn the cold meringue over at the ends. Poach the whipped cream, alternating the piping bags.
Add cubes of kiwi fruit, apple sticks covered with lemon juice to prevent darkening, and fresh mint leaves and chill until ready to eat.
Strawberry tartlet made with
– sweet pastry,
– strawberry compote,
– mascarpone whipped cream,
– strawberries and mint leaves.
– Micro-perforated silicone baking mat X2
– Téfal baking tray
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk
Strawberry compote
✔150g strawberry slices
✔25g caster sugar
✔2g pectin nh
Mascarpone whipped cream
✔140g single cream
✔70g mascarpone
✔15g caster sugar
✔Strawberries
✔Mint leaves
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for at least 30 minutes. Cut the pastry into different rectangles to fit the width (5cmX4cm) and length (3cmX9cm) of the crate and into very small triangles. Place in the oven at 165/170°C for around ten minutes. Leave to cool completely.
Melt a little white chocolate and use it to assemble the crates. Place in a cool place to allow the chocolate to harden.
Strawberry compote
✔150g strawberry halves
✔25g caster sugar
✔2g NH pectin
In a small bowl, mix the caster sugar with the NH pectin. In a saucepan, heat the finely diced strawberries with the caster sugar for a few minutes (around 5 minutes). Add the sugar and pectin mixture and cook for 2 minutes, stirring regularly. Set aside to cool slightly. Garnish the tart shells with the compote.
Mascarpone whipped cream
✔140g single cream
✔70g mascarpone
✔15g caster sugar
Whip the chilled cream and mascarpone with an electric mixer. Gradually add the caster sugar. Using a piping bag fitted with a plain tip, pipe the whipped cream onto the strawberry compote.
Garnish with chopped strawberries and mint leaves. Chill until ready to eat.
– a lemon cookie,
– an apple mousse,
– white velvet spray,
– kiwi jelly.
– Baking sheet
– White velvet spray
– Silikomart mini dot X6 mould
– Silikomart half sphere mould 15 cavities
Lemon cookie
✔25g butter
✔lemon zest
✔20g caster sugar
✔25 d’ oeuf
✔25g flour
✔1 half teaspoon yeast
Apple mousse
✔160g apple
✔10g lemon juice
✔25g caster sugar
✔25g water
✔3g gelatin
Kiwi jelly
✔1 2g gelatin leaf
✔80g kiwi fruit
Neutral topping
✔1 sheet gelatin 2g
✔25 g water
✔30 g fine caster sugar
✔8 g glucose syrup
+ White velvet spray
For 4 desserts
Lemon biscuit
✔25g butter
✔lemon zest
✔20g caster sugar
✔25 d’ oeuf
✔25g flour
✔1 half teaspoon yeast
In a saucepan, melt the butter with the lemon zest. In a bowl, mix the sugar and egg. Add the flour. Mix again. Pour in the butter. Mix well. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to even out the height. Bake at 170°C for around ten minutes, until lightly colored. Leave to cool, then cut out the cookie using a cookie cutter. Set aside.
Apple mousse
✔160g apples
✔10g lemon juice
✔25g caster sugar
✔25g water
✔3g gelatine
✔100g liquid cream
Place gelatine leaves in a large bowl of cold water. Cut apples into small pieces. Pour into a saucepan with the water, caster sugar and lemon juice. Cook over low heat until the apples are fully cooked. Add the gelatine. Blend until smooth. Set aside.
In a bowl, whip the cold cream with an electric mixer. Add the previous mixture when it falls below 40°C.
Assembly
Fill the silikomart mini dot mould with apple mousse and finish with the lemon cookie. Place in the freezer overnight.
Kiwi jelly
✔1 2g gelatin leaf
✔80g kiwi fruit
Place the gelatin sheet in a bowl of cold water. Blend the kiwi and pour into a small saucepan. Bring to the boil, then remove from the heat and add the wrung-out gelatine. Fill the silikomart mold with half spheres. Leave to cool before placing in the freezer for at least 3 hours.
Neutral topping
✔1 2g gelatin sheet
✔25 g water
✔30 g fine caster sugar
✔8 g glucose syrup
Place the gelatin sheet in a large bowl of cold water.
In a saucepan, heat the sugar, water and glucose. Remove from heat and add the gelatin. Mix well. Wait for the mixture to cool slightly before applying to the kiwi jelly half-spheres.
Unmould the apple cakes and immediately apply the white velvet spray. Place the dome of kiwi jelly on top in the middle. I decorated with a small leaf of mint and edible gold.
– a lemon cookie,
– a strawberry compote insert,
– lemon mousse,
– yellow velvet spray,
– white chocolate decoration.blanc.
– Silikomart Essenziale 80 mould
– Silikomart small oven mould 15 cavities
– Baking thermometer
– Baking tray
Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch salt
Strawberry compote
✔75g diced strawberries
✔15g caster sugar
✔1g NH pectin
Lemon mousse
✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatin
✔15g butter
✔80g liquid cream
Yellow velvet spray
For 3 desserts
Strawberry compote
✔75g diced strawberries
✔15g caster sugar
✔1g pectin NH
In a small bowl, mix the powdered sugar with the pectin NH. In a saucepan, heat the diced strawberries with the powdered sugar for 5 minutes. Add the sugar and pectin mixture and cook for 2 minutes, stirring regularly. Set aside to cool slightly. Fill the silikomart petits fours insert mould and place in the freezer for 4 hours.
Lemon cookie
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch salt
In a bowl, pour flour, pinch of salt, yeast and mix. In another bowl, place the kneaded butter and work it with the powdered sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of a lemon, washed beforehand. Mix well. Add remaining flour mixture. Mix again.
Pour into a mold or onto a sheet of baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out with a cookie cutter.
Lemon mousse
✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatin
✔15g butter
✔80g liquid cream
In a bowl of cold water, place the gelatin leaf. In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter. Use a mixer to blend well. Set aside to cool. Whip the cold cream with an electric mixer and gently fold in around 90g of lemon curd. Store the remaining lemon curd in a piping bag in a cool place.
Assembly
Fill Essenziale 80 silikomart mould with lemon mousse. Add the frozen strawberry compote insert. Top with a little lemon mousse, then finish with the lemon cookie. Place in the freezer overnight.
The next day, unmold the frozen entremets and immediately apply the yellow velvet spray.
I made white chocolate flowers. I poached the reserved curd in the middle.
– a pistachio crisp,
– a strawberry mousse,
– pistachio praline,
– pink, fuchsia and white velvet sprays.
– Silikomart Cubes X15 mould
– Ancel 210 bloom gelatine
– Baking thermometer
– Tefal baking tray
– Velvet sprays in pink, fuchsia and white
Pistachio praline 150g pistachios75g caster sugar
Pistachio crisp40g white chocolate50g pistachio praline30g Crêpes dentelles
Strawberry mousse190g strawberries20g sugar150g liquid cream3g gelatin
+ Velvet sprays
For a dozen cubes
Pistachio praline 150g pistachios75g 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.
Pistachio crisp40g white chocolate50g pistachio praline30g Crêpes dentelles
Melt the white chocolate in the microwave, add the pistachio praline and crumbled crêpes dentelles. Mix and spread between two sheets of baking paper. Place in the freezer for a few minutes to harden, then cut into small squares. Return to the freezer until ready to assemble.
Strawberry mousse190g strawberries20g powdered sugar150g liquid cream3g gelatine
Soak the gelatine in cold water until softened. Heat the strawberry purée (filtered to remove seeds) and powdered sugar, then remove from the heat and add the wrung-out gelatine. Leave to cool to below 30°C. Gently fold in the whipping cream using an electric mixer.
Assembly
Fill the silikomart cube mould with strawberry mousse to halfway up the sides. Using a piping bag filled with a little pistachio praline, poach it in the middle of the strawberry mousse. Top with strawberry mousse and finish with the pistachio crunch. Place in the freezer overnight or for at least 6 hours.
The next day, unmold the frozen entremets and immediately apply the white, pink and fuchsia velvet sprays.
– croissant dough
– spreadable dough
– Tefal baking tray
– Cutter
– Aluminium trays
Tempera
✔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 PDO Poitou Charentes butter
+
✔125 g Lescure or PDO tourage butter
Spreading paste
The cruffin, a pastry born in the United States, is a hybrid of a croissant and a muffin. The cruffin dough is baked in a muffin tin, which is then filled with a spread.
Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
After 45 minutes, degas the dough and flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and form a rectangle (1/2 the size of the pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.
Roll out the pastry into a long rectangle and make a single turn. Fold the right-hand side towards the centre and then the left-hand side. Place in a cool place, covered with cling film.
Shaping the cruffins
The next day, roll out the pastry into a large rectangle, cover with clingfilm and chill again for at least 45 minutes. Then cut into strips measuring 15 cm by 3 cm. 2 strips are needed for each cruffin.
Overlap the two strips, staggering them by about 1 cm. Press a little to weld the end, then roll up about 3/4 of the way. Rotate by 90°C and apply the two remaining ends to the top.
Turn over and place in a buttered tray or muffin tin.
Leave to rise for 2 hours at room temperature. Press your thumb into the centre to create a small hole.
Bake at 170°C for 15 to 20 minutes.
Unmould and roll each cruffin in caster sugar. Using a piping bag, top with the spread.
– Breton shortbread
– mascarpone whipped cream
– strawberries
– Tefal baking tray
– Tartelette ring
– Rolling pin
– Pastry bag
– Plain pastry bag
Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt
Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar
Strawberries and mint leaves
For 3 tarts
Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, make a ball then roll out with a rolling pin between two sheets of baking paper to a thickness of around 0.5 to 0.8cm. Cut out the pastry using your tart circle.
Place your circles on a baking tray covered with a sheet of baking paper. I placed a micro perforated strip on the inside for a nicer finish.
Place your shortbread pastry.
Bake at 160°C for 25 minutes. Remove from the oven and leave to cool to harden.
Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar
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 onto the tarts.
Top with halved fresh strawberries and garnish with mint leaves.
– sweet pastry,
– pear mousse
– white chocolate ganache,
– pear in syrup,
– neutral glaze.
– Tefal hob
– Micro-perforated baking mat X2
– 9-cavity oval silikomart mould
– Rolling pin
– Drop cutter
– Pastry bag
Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine
White chocolate ganache
✔30g white chocolate
✔60g 30% minimum fat liquid cream
Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk
Assembly
✔pears in syrup
Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose
For 6 small tarts
Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine
Soften the gelatine sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée. Fill 6 cavities in the oval silikomart mould and place in the freezer for at least 4 hours. Cut out the pear mousses using the drop cutter. Keep in the freezer until ready to assemble.
White chocolate ganache
✔30g white chocolate
✔60g liquid cream 30% fat min.
Heat 30g of liquid cream in a saucepan. Pour off the heat, in three batches, over the previously melted white chocolate. Then pour in the remaining cold cream. Stir, filter and chill for at least 4 hours.
Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, cut out using the drop cutter, place on a baking tray covered with a micro-perforated baking mat then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake between 2 baking mats. Leave to cool and set aside for assembly.
Assembly
✔pears in syrup
Using the drop cutter, the same one used to cut the pear mousse, cut out pears in syrup. I cut and preserved my pears in the syrup juice the day before and used the remaining pear to make my pear mousse.
Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose
✔liquid vanilla
Place the gelatine leaves in a large bowl of cold water. In a saucepan, bring the water, sugar, vanilla and glucose to the boil. Remove from the heat and add the drained gelatine. Mix well. Leave to cool slightly before pouring over your pears in syrup.
Assembly
Place a pear mousse on each biscuit.
Take the white chocolate ganache and use an electric mixer to whip it up. Line a piping bag fitted with a small plain tip. Poach the ganache over the pear mousse. Place the syrup-covered pear on top.
I decorated them with a little edible gold leaf. Chill for 2 hours before serving.
– a strawberry mousse,
– a sponge cake,
– a strawberry compote,
– a strawberry mousse,
– a white velvet spray,
– strawberries.
– Moule Pavoni Nuage
– Plaque de cuisson
– Papier cuisson
– Spray velours blanc
Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine
Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour
Strawberry compote
✔255g strawberry hearts
✔50g sugar
✔4g pectin nh
Strawberry mousse
✔200g strawberries
✔4g gelatine
✔160g single cream
Assembly
✔White velvet spray
✔Strawberries
Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out, for 30 minutes, covered. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Remember to remove the vanilla pod. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.
Poach the vanilla mousse all around, filling all the cavities. Add a little vanilla mousse to the bottom of the mould. Place in the freezer.
Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour
In a bowl, whisk together the eggs and sugar, place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Bake in an oven preheated to 210°C, then immediately lower the temperature to 100°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet that was used during baking.
Cut out two circles smaller than the size of your tin and set aside for assembly.
Brush the two sponge biscuits with the syrup. Pour 30g water and 30g caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a little alcohol.
Strawberry compote
✔255g strawberry halves
✔50g sugar
✔4g pectin nh
Heat the diced strawberries in a saucepan for a few minutes. Then add the mixture of caster sugar and NH pectin. Cook for 2 minutes. Leave to cool slightly before covering the 2 sponge cake biscuits with the compote. Place in the freezer.
Strawberry mousse
✔200g strawberries
✔25g caster sugar
✔4g gelatine
✔160g single cream
Place the gelatine leaves in a bowl of cold water for at least 10 minutes. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster sugar for around 5 minutes. Remove from the heat and add the drained gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.
Assembly
Pour over half the strawberry mousse. Add the first sponge cake, compote side down. Pour over the remaining strawberry mousse and finish with the second sponge cake, compote side down. Place in the freezer overnight.
The next day, remove the cake from the mould and immediately apply the white velvet spray.
Garnish the top with strawberries. Place in the fridge for at least 6 to 8 hours to defrost.
