Hazelnut and pear entremet

Hazelnut and pear entremet
– a hazelnut mousse,
– a pear compote,
– a hazelnut praline crunch,
– brown velvet spray,
– hazelnut praline,
– a hazelnut caramel plate.
Material used
– Decoflex half hollow egg silicone mould
– Brown velvet spray

Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut mousse
✔55g praline
✔30g liquid cream
✔2g gelatine
✔120g single cream
Pear compote
✔145g pear pieces
✔20g caster sugar
✔2g NH pectin
Hazelnut praline crisp
✔45g white chocolate
✔40g crêpes dentelles
✔55g hazelnut praline
Final assembly
✔Brown velvet spray
✔Caramel
✔Hazelnut
The recipe
For 4 desserts
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Place the hazelnuts on a baking tray and bake 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 hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a sealed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.
Pear compote
✔145g pear pieces
✔20g caster sugar
✔2g NH pectin
In a small bowl, combine the sugar and NH pectin. Heat the finely diced pears in a saucepan over a low heat for a few minutes. Stir occasionally. Then increase the heat to a gentle boil. Add the sugar and pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Leave to cool.

Hazelnut praline crisp
✔45g white chocolate
✔40g crêpes dentelles
✔55g hazelnut praline
Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut to the shape of your mould. Keep in the freezer until ready to assemble.
Hazelnut mousse
✔55g praline
✔30g liquid cream
✔2g gelatine
✔120g single cream
Hydrate the gelatine in very cold water. In a saucepan, heat the 30g of liquid cream with 55g of hazelnut praline to around 60/65°C. Remove from the heat, add the drained gelatine, stir and set aside.
Whip the 120g of cold cream with a mixer and add to the previous mixture, which should be lukewarm and below 35°C.
Assembly
Fill the tin halfway. Add the pear compote. Add a little hazelnut mousse on top and finish with the praline crumble. Place in the freezer for at least 4 hours or overnight.




Unmould the cakes and immediately apply the brown velvet spray.


Garnish the hollow of the entremet with a little hazelnut praline. To decorate, I made a caramel in which I added a few hazelnuts.









Orange tart

Orange tartlet made with
– sweet pastry,
– creamy orange filling
– orange mousse
– velvet spray.
Materials used
– Micro-perforated silicone baking mat
– Micro-perforated strip (optional)
– Kitchen thermometer
– Silikomart bloom mould

Ingredients
Sweet pastry
✔45g soft butter
✔85 g flour
✔30 g caster sugar
✔1 pinch of salt
✔1 egg yolk
Orange cream
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
Orange mousse
✔2.5g gelatine
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
✔100g single cream
Coral velvet spray
The recipe
For 4 tarts
Sweet pastry
✔45g soft butter
✔85 g flour
✔30 g caster sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together, film and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro-perforated baking mat at 170°C for around 15 minutes. Leave to cool.

Orange cream
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and chill.
Top the tartlets with the orange cream.

Orange mousse
✔2.5g gelatine
✔40g orange juice
✔35g egg
✔30g sugar
✔40g butter
✔100g single cream
Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and set aside.
Pour the cold cream into a bowl and whip with an electric mixer. Add the previous mixture when it is below 30°C. Mix gently with a spatula. Fill the silicone mould 3/4 full. Place in the freezer overnight or for at least 4 hours.


Remove the frozen mousses from the moulds and apply the velvet spray immediately. Place each mousse on a tartlet.






I added a little cocoa powder on top in the middle.
Place in a cool place while defrosting.
Orange eclair

Orange eclair made with
– choux pastry,
– orange pastry cream,
– colored white fondant,
– almond paste.
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)
Orange pastry cream
✔400g milk
✔30 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔Zest of an orange
✔1 capful of Grand Marnier
✔1 juice of an orange
Icing
✔115g white fondant
✔30g glucose
✔Orange coloring
Assembly
✔ White fondant
✔Orange coloring
✔Almond paste
The recipe
For approx. 7-8 éclairs
Icing
✔115g white fondant
✔30g glucose
✔Orange coloring
Pour all ingredients into saucepan. Heat white fondant to 60°C in double boiler. Remove a small portion of white fondant and place in piping bag. Add colorant to the remaining fondant. I used orange colorant. Mix well. Pour onto the silicone template placed on a baking sheet. Using the piping bag, pipe the white fondant over the top, creating webs. Place in the freezer for a few hours.



Orange pastry cream
✔400g milk
✔30 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔Zest of an orange
✔1 capful of Grand Marnier
✔1 juice of an orange
Heat the milk.
In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Add the zest and juice of one orange. Optional: add a small capful of Grand Marnier. Stir to combine. Remove from heat and add butter, cut into pieces. Set aside in a bowl, strain 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 slightly with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with the cream. Take the fondants from the freezer and place them on top of the éclairs. Set aside in a cool place.

I made spiders with white marzipan colored black.
Apple crumble

Apple crumble with
– sweet pâté,
– diced apples with cinnamon,
– pecan crisp,
– vanilla ice cream.
Material used
– 6-cavity silikomart cylinder mould
– Tefal baking tray
– Baking paper
– Silikomart truffle mould x15
– Circular cookie cutter

Ingredients
Sweet dough150g flour
60g sugar
60g brown sugar
110g butter
Cinnamon powder
Pecan crisp50g Pecan Praline
40g white chocolate
30g Crêpes dentelles
Vanilla ice cream
2-3 Golden apples
Powdered sugar
Cinnamon
A little water
For 4 to 5 crumbles
Pecan crumble50g Pecan Praline
40g white chocolate
30g Crêpes dentelles
Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using a cookie cutter. Place in freezer.
Sweet dough150g flour
60g sugar
60g brown sugar
110g butter
Cinnamon powder
Mix all ingredients with your fingers.

Fry the apples, cut into small pieces, in a saucepan with a little caster sugar, cinnamon and a tiny splash of water until golden brown.

Divide the diced apples among the silikomart cylinder moulds, leaving room for the crumble mixture.


Spread the crumble batter over the top and bake at 180°C for around 10-15 minutes.

Leave to cool, then place each crumble on a disc of pecan praline crumble.

Fill the silikomart truffle mould with vanilla ice cream, packing the ice cream well. Unmold and place on top of crumble just before serving.
I decorated with a mint leaf and a small sheet of edible gold.
Pear and caramel cake

Pear and caramel cake
– an almond biscuit,
– a speculoos crisp,
– a pear mousse
– a caramel mousse,
– diced pears,
– and a caramel glaze.
Full recipe in my shop
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula

Ingredients
Almond cakealmond powder
sugar
flour
melted butter
egg whites
egg
Speculoos crispSpeculoos pastry
White chocolate
Crêpes dentelles
Pear mousseLiquid cream
Mixed pears
Gelatine
Sugar
Egg yolks
Caramel mousseLiquid cream
Powdered sugar
Water
Milk
Egg yolk
Gelatine
Caramel glazeLiquid cream
Powdered sugar
Water
Maïzena
Gelatine
The recipe ebook is on sale in my shop.
This recipe is also available on my last ebook : Cakes Autumn Flavours 2024.
Orange confit snail

Confit orange snail made with
– puff pastry
– pastry cream
– small cubes of candied orange
Materials used
– Brush
– Tefal baking tray
– Cutter
– Rolling pin

Ingredients
Raised puff pastry
✔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
✔ Candied orange peel
For the pastry cream
✔120g milk
✔1 egg yolk
✔20g caster sugar
✔8g cornflour
For the gilding
✔1 egg yolk
✔1 teaspoon single cream
The syrup
✔30g water
✔30g sugar
The recipe
Leavened puff pastry
The 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 PDO Poitou Charentes butter
+
125 g tourage butter
Combine the flour, salt, sugar, yeast, butter; water and milk in the bowl of a food processor. Blend for around ten minutes. Place in a bowl, line and leave to rise for 45 minutes at room temperature.
Deaerate the dough then flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and shape into a rectangle (the size ⅓ of the pastry).




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.
Rotate your pastry by 90°C. Roll out the dough into a long rectangle and turn twice. Fold the left side 1/3 towards the centre and then the right side 2/3 without overlapping. Then fold the whole in half. Cut both sides with a cutter. Place in a cool place with cling film.
Roll out the pastry into a long rectangle. Make a single turn and chill, covered with cling film, for at least 30 minutes.

For the pastry cream
✔120g milk
✔1 egg yolk
✔20g caster sugar
✔8g cornflour
Heat the milk in a saucepan. In a bowl, whisk together the yolk, sugar and cornflour. Pour the hot milk over this mixture. Stir and pour back into the saucepan. Stir until the cream thickens. Set aside in a cool place.
Finely dice the pieces of candied orange.

Roll out the pastry into a rectangle. Trim the edges of the rectangle with a box cutter if necessary. Cut out strips. Cover with the crème pâtissière and diced candied orange. Roll out the pastry and place on a baking tray lined with baking paper.





Place them on a baking tray lined with baking paper, spacing them well apart as they will increase in size. Place your baking tray in the oven with a pan filled with hot water or at a very low temperature (< 30°) for approximately 1h30 to 2h00.


For the gilding
✔1 egg yolk
✔1 teaspoon single cream
Brown with a mixture of egg yolk and cream then bake at 170°C for 20 to 25 min.
When removed from the oven, place the raisin breads on a wire rack and immediately apply the hot syrup.
Syrup
Pour 30g sugar and 30g water into a small saucepan. Bring to the boil. Turn off the heat. Brush the syrup over your snails immediately.
Enjoy! 😋
Rum and grapes eclair

Rum and grapes eclair made with
– choux pastry,
– rum pastry cream
– raisins,
– coloured white fondant.
Material used
– micro-perforated baking mat
– fluted tip
– piping bag
– piping bag
– lightning bolt

Ingrédients
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 cornflour
✔35 g butter
✔40g rum
+ 50g sultanas
Icing
✔115g White fondant
✔30g glucose
✔Red wine colouring
The recipe
For about 8 éclairs
Icing
✔115g White fondant
✔30g glucose
✔Red wine colouring
Pour all the ingredients into the saucepan. Heat the white fondant to 60°C in a bain marie, then add colouring. I used ‘red wine’ colouring. Mix well. Pour onto the silicone mould on a baking tray and place in the freezer for a few hours.


Pour the 50g of sultanas into a small saucepan with water. Bring to the boil. Turn off the heat and add 3 capfuls of rum. Strain and set aside.

Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔40g rum
Heat the milk.
Mix the egg yolks, sugar and cornflour in a bowl and bring the milk back to the boil.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Remove from the heat and add the rum. Mix well. Finally, add the butter, cut into pieces. 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)
+Icing sugar and cocoa butter
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 gradually add the beaten eggs, mixing well between each egg.
Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.


Assembly
Drain the grapes on kitchen paper.
Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then line a piping bag fitted with a piping tip, making two small holes under each éclair.
Spread the raisins inside the eclairs (I tried mixing the raisins in the cream but they didn’t fit through my small piping tip, so I recommend putting the raisins on their own before the cream).
Finally, top the éclairs with the rum pastry cream. Place the fondant on each éclair. Decorate with the raisins. Set aside in a cool place.
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Hazelnut Bourdaloue tart

Hazelnut Bourdaloue tart
– sweet pastry,
– hazelnut cream
– pears in syrup
– chopped hazelnuts,
– topping.
Material used
– Silikomart 190mm tart ring
– Micro-perforated silicone baking mat

Ingredients
Pears in syrup3 pears
Water
150g caster sugar
Liquid vanilla
Hazelnut pastry110 g flour
20 g hazelnut powder
40g icing sugar
60g butter
1 egg yolk
1 pinch of salt
Hazelnut cream40g softened butter
40g sugar
40g hazelnut powder
40g egg
ToppingApple or quince jelly
The recipe
Pears in syrup3 large pears
Water
150g caster sugar
Liquid vanilla
Peel the pears, cut them in half and remove the centre with a peeler. Cook the pears in a pan filled with water, caster sugar and liquid vanilla. Drain the pears, leave to cool slightly and then chill until ready to assemble.
Hazelnut pastry110 g flour
20 g hazelnut powder
40g icing sugar
60g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, form into a ball, wrap in cling film and chill in the fridge for 1 hour.
Roll out the dough thinly between 2 sheets of greaseproof paper. Cut into the shape of your tart circle. Place your tart circle on a baking tray covered with a baking mat. Line the pastry. Place in the freezer for 10 minutes while you preheat your oven.
Hazelnut cream40g softened butter
40g sugar
40g hazelnut powder
40g egg
Mix all the ingredients together and chill the cream.
Drain the canned pears or pears cooked in syrup. Top the tart with the hazelnut cream. Place the well-drained pears on top (you can cut each pear into strips). Add the chopped hazelnuts. Bake for 45 minutes at 150°C.



You can use a brush to cover the pears with a glaze for extra shine. You can use apple or quince jelly that has been warmed up in a small saucepan.
Apple tartelette tatin

Apple tartelette tatin
– a sweet pastry,
– apple slices,
– homemade caramel.
Material used
– 8-cavity Silikomart dome mould
– Mandolin

Ingredients
For the caramel140g sugar
50g water
80g butter, cut into pieces
+ Golden apples
Sweet dough100g flour
30g caster sugar
42g butter
one egg yolk
1 pinch salt
Cooking time
160°C
40 + 40 minutes
The recipe
For 6-8 tarts
For the caramel140g sugar
50g water
80g butter, cut into pieces
Make the caramel in a saucepan with the water and sugar. Once the caramel has reached a nice color, turn down the heat and add the chopped butter in batches. Stir, then pour a little caramel into each cavity of the silikomart dome mold.


Cut out large apples (I used goldens, which hold up well to baking) using a large mandolin, then a cookie cutter the diameter of your mold. I used different sizes of cookie cutter. Place the apple slices on the caramel. Bake for 40 minutes at 160°C. Pack the apples when removed from the oven.


Sweet dough100g flour
30g caster sugar
42g butter
one egg yolk
1 pinch salt
Mix all the ingredients, wrap and chill in the fridge. Roll out the dough, but not too thinly, and cut out using the same cookie cutter you used to cut the larger apple slices. Place in the freezer for a few minutes.
Remove the silikomart dome mold from the oven. Place a circle of sweet dough at the top of each cavity and bake again for 40 minutes. Leave to cool slightly and unmould.



Leave your tartlets to cool. I decorated them with a chocolate tail and a small mint leaf.

Serve with a scoop of vanilla ice cream or a little whipped cream.