Gouter Yann Couvreur

In the harbor of ideas to occupy the kids during the holidays? This is the book to get urgently if you have budding pastry chefs at home: Yann Couvreur's pastry shop for children , illustrated by Elena BM at Editions Solar. Put on your aprons!

© Illustrations: Elena Bm. Photographs: Mallorie Maurin

The recipe for coconut marshmallows

The shopping list and ingredients: 40 g of water + 70 g of caster sugar + 35 g of honey + 45 g of coconut syrup + 3 gelatin leaves + 30 g of grated coconut

The easy recipe. The day before, collect the water, sugar, vanilla, coconut syrup and honey in a saucepan and cook at 116 ° C. A sugar thermometer can be used to monitor the temperature: get help from an adult, because this step is delicate and you could burn yourself. Reserve this syrup. The next day, put the gelatin sheets to swell in a large bowl of cold water for 10 minutes. Wring out the gelatin and add it to the saucepan. Heat until the first broth. Ask an adult to pour the mixture into the bowl of the mixer, then whisk the whole thing up until the mixture is warm. Pour into a lightly greased rectangular mold and let stand for 12 hours in the freezer. Take the marshmallow out of the freezer. Cut it into large cubes and roll them in coconut powder .

The recipe for chocolate mousse with a hazelnut heart

The shopping list and ingredients: 195 g of dark chocolate + 125 g of milk chocolate + 75 g of caster sugar + 5 egg whites and 1 yolk + 230 g of cream + 35% fat liquid + 1 pot of dough to spread with praline + 50g of nibs or cocoa powder.

The easy recipe. Break the eggs, separating the yolks from the whites. Break the chocolate into pieces in a large bowl placed on a pot of simmering water and melt it in a water bath at 45 ° C (check the temperature with a cooking thermometer). Then add the egg yolk. Mix well. Whisk the egg whites with the sugar with an electric whisk . When the meringue is firm, gently add it to the chocolate mixture using a flexible spatula ( maryse ). Whip the cream with the electric whisk, making sure that it remains flexible. Add it to the mixture as well. Immediately divide the chocolate mousse into clean jars. Using a pocket fitted with a n ° 12 nozzle, slip a little praline into the heart of each foam jar. Leave to set in the fridge for 1 hour. Quickly put the cocoa nibs in a blender , sift it to remove the powder and decorate the foam with the nibs.

The recipe for pecan cookies

The shopping list and ingredients: 65 g of butter + 100 g of dark chocolate + 40 g of pecans + 50 g of caster sugar + 35 g of muscovado sugar + 35 g of brown sugar

½ egg + 135 g of flour + 2 g of salt + 1 g of baking soda. Optional for the vanilla caramel and caramelized pecans: 75 g of sugar + 75 g of 35% fat cream + A pinch of fleur de sel + ¼ of vanilla bean + 80 g of pecans + 15 g sugar

The easy recipe. Take the butter out of the refrigerator ahead of time and let it soften at room temperature. In a food processor , roughly mix the chocolate . Do the same with the pecans . Mix the butter cut into pieces with the powdered sugar, muscovado and brown sugar, then add the eggs in 3 batches. Mix the flour, salt and baking soda and add them to the mixture. When the dough is smooth, add the chocolate and pecans. Using an ice cream scoop, scoop balls of dough, place them on a sheet of baking paper and flatten them. Turn the oven on to 190 ° C. When it's at the right temperature, put the cookies to bake (be careful not to burn yourself!) For 6 minutes. Out of the oven, sprinkle the fleur de sel over the cookies and let them cool.

If you want to go further. Turn the oven on to 160 ° C and when it is at the right temperature, grill the pecans for 10 minutes. Pour the sugar into a saucepan and cook until a caramel forms , then add the pecans and coat them well. Leave to cool. Please note, this delicate operation must be carried out in the presence of an adult. Boil the cream with the vanilla pod then set the pan aside. Put the sugar in a saucepan and cook it until it forms a caramel. Pour the vanilla cream (without the pod!) Into the caramel and mix well. Add the fleur de sel and let cool. Using a spoon, place drops of caramel on the cookies , and sprinkle them with caramelized pecans.

Also discover Eric Frechon's recipes for his scallop and the crazy recipe for Corsican clementines .

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