Hubert offers you two original desserts for Easter, requiring a little skill but not too complicated, just enough to impress your guests.
Chocolate and hazelnut delight with nougat cream
Chocolate hazelnut mousse:
Ingredients 10 people
Chocolate (70% dark coverage) 100g, 2 egg yolks, sugar cooked at 118° 75g, whipped cream 250g, hazelnut praline 50g, chopped caramelized hazelnuts 50g
Method:Whip the cream with the hazelnut praline, dress immediately
Hazelnut dacquoise
Ingredients 10 people
Hazelnut powder 110g, 4 egg whites, crystal sugar 40g, icing sugar 100g, flour 20g
Method:Toast the hazelnut powder in the oven, beat the egg whites, squeeze them with the crystal sugar, then incorporate the sifted and cold mixture of hazelnut powder, icing sugar and flour with a skimmer, straightaway place on a sheet of baking paper. and bake in an oven at 170°C for about 25 minutes.
Crème anglaise nougat
Ingredients 10 people
200g milk, 20g nougat paste 4 eggs, 40g sugar
Method:Bring the milk to the boil with the nougat paste, blanch the yolks with the sugar, mix the two mixtures and cook everything in boiling water (85°), sieve and set aside
Mounting:
In a circle 6 cm in diameter and 3.5 cm high, place a disc of hazelnut dacquoise, garnish with the hazelnut chocolate mousse, finish with a second disc of hazelnut dacquoise, set in the cold, uncircle the little cake, glaze it with chocolate icing
Finish and presentation:
On a plate, pour a bed of nougat custard, place a nest of black couverture(°) on top, place a little chocolate hazelnut cake in the centre, decorate with praline hazelnuts and broken nougat.
(°) Chocolate nest cool a stainless steel plate in the cold, melt 400g of dark or white chocolate and using a small paper cone, draw fine lines on the very cold plate, immediately group the covering threads into forming a nest, reserve the shape thus obtained in the cold.
"Tatin" apple mille-feuilles
Pommes Tatin recipe and process:
Peel 3 apples (Golden) cut them in half then cut each half into 3 pieces, cook 500g of sugar with 150g of water and a vanilla pod until caramel, place the apple pieces in the caramel with 150g of half butter -salt; cook them thoroughly over low heat, set aside the apples on a baking sheet and the caramel
Cream "Madame"
Ingredients for 4 people
Whole milk 125g, apple tatin cooking caramel 1250g, vanilla pods 2, egg yolks 3, sugar 60g, flour 35g, whipped cream 150g.
Method:boil the milk with the caramel and vanilla, pour over the whitened yolks with the sugar and flour; boil for a few minutes, cool and set aside, when ready to incorporate the whipped cream, dress immediately.
Tangy marmalade recipe and process:
Reduce 150g of apricots in syrup with 150g of apple pieces, 1 vanilla pod and 1 lemon juice, cold, remove the vanilla and whisk lightly.
Process:
Roll out the puff pastry as thinly as possible, prick, sprinkle both sides with icing sugar, leave to rest, bake in the oven at 200°C until browned, then cool on a grid, cut out 3 squares of 6 cm sides, sprinkle one with icing sugar and mark it with an iron.
Presentation:
On a plate, assemble the mille-feuilles by inserting:square of puff pastry and Madame cream; finish with the caramelized square, pour in the tangy marmalade and top with the hot "Tatin" apples, garnish with raspberries and mint plumes.
