Archive | Cake RSS feed for this section

White Chocolate Pistachio Mousse Cake w/ Pistachio Crunchy Insert-Bachour Inspired (Green)

25 May

Finally I have time to write in my blog again. As I am typing away I remember how at peace I am. The past few weeks have been quite busy and with work in full steam, well I got stressed out. A walk with a friend today solved the problem as it helped me unwind. There is nothing more peaceful than walking at the beach and around the neighbourhood on a warm spring day. Walking around beautiful surroundings definitely let me vent out and voice my frustrations allowing me to relax.

In the wake of the last few weeks, I also had a friends birthday to make a cake for. I wanted to surprise her thus made the cake extra special. In the last few months I went on a splurge buying baking books to try new recipes. Of them I bought Bachour’s recipe books. Apparently he is America’s 10 top pastry chefs and his works and recipes are to die for having mastered his art. As I was flipping through his recipe book, my eyes fell on GREEN. The reciped combined different elements of texture which was creamy and crunchy. Bonus it had my favorite ingredient pistachios. So off I went to make it and in the process challenged myself.

To make the cake, I first made a chiffon cake. I choose this cake as it is a favourite to my family.

Pistachio Crunchy Insert-I then made the crunchy insert. To do this, I toasted some sicilian pistachio and grounded into a fine powder. Next, the white chocolate was melted. Once the chocolate was melted, the ground pistachio, wafers, and chocolate were combined and mixed into a smooth paste like consistency. I then used a 6″inch ring and serran wrapped the edges and spooned the mixture into the cake ring to create a crunch disk.

Pistachio Cremeux-While the disk was setting, I then made the cremeux. To make the cremeux, the gelatin needed to be bloomed in cold water. I then boiled the cream and milk, added the bloomed gelatin and poured the liquid onto the white chocolate and pistachio paste and mixed until homogenous. Once the mixture had cooled, I spooned the cremeux into a silicone mold and froze the cremeux.

Pistachio White Chocolate Mousse-As with most mousses, gelatin needs to be bloomed. While the gelatin was blooming I boiled the milk and added the bloomed gelatin onto the chocolate and pistachio paste. As the mixture was cooling, cream was whipped until soft peaks. I then folded the whipped cream into the white chocolate/pistachio mixture.

Assembly-To assemble the cake, I placed the chiffon cake on the bottom and laddled the mousse onto the cake. Next I inserted the crunchy insert onto the mousse and laddled some more mousse. The cremeux came next and finally more mousse was laddled on top to finish the cake. When the cake setted, I made some white chocolate disks to surround the cake with, pipped whipped cream on top and decorated with strawberries.

Voila!!!

Pistachio Cremeux (Note these recipes make 3 6″ cakes)
12 g gelatin sheets
375 g cream
100 g milk full fat (I used 2%)
250 g white chocolate
200 g pistachio paste

Pistachio Crunchy Insert

150 g wafer crumbs
50 g toasted pistachio
200 g white chocolate
100 g unsalted butter (I did not add the butter)

Pistachio White Chocolate Mousse
26 g gelatin sheet
500 g full fat milk (I used 2%)
150 g pistachio paste
810 g white chocolate
750 g cream

Result: Fabulous. You got the creamy and nuttiness of the pistachio cremeux and mousse which is offset by the crunchy texture of the insert. This recipe is a keeper!!!!

Advertisements

Ringing in the New Year-Chestnut Chocolate Mousse Cake

20 Jan

Wow, I can’t believe it is 2018!!!! 2017 ended well with a wonderful white Christmas, a snowshoeing adventure at Cypress Mountain and time for reflection. It proved to be more and more of a desire to go back into my true passion. Baking and cooking.
With 2018 well in its way, I have started my new job and so far it’s okay. I have also done testing with the federal government in hopes of a job there. Most importantly, I found a new bakery that offers chocolate making courses. Excited is what describes me right now.

To ring in the New Year, I decided to make a twist to the classic chestnut cake. Inspired by Thomas Haas’ chestnut yule log which consisted of a chocolate mousse, chestnut cream and chiffon cake, I decided to make my own version. To make this cake, I first made the chestnut puree. The chiffon cake was the next step. The mousse was the last step in the process.

Voila!!

Chestnut Puree adapted from here
700 g fresh chesnuts
(I used milk to cover the chestnuts and simmer them until soft)
1/2 vanilla pod ( I used 1 vanilla pod)
87.5 ml water (for sugar syrup)
32.5 g sugar (for sugar syrup)
1 tablespoon brandy (opt. Cognac)
***Roast chestnut at 350F for 15 minutes. To make the paste smooth, simmer the chestnut and milk and vanilla until soft) The chestnuts will absorb all the milk when done. Add more milk if not soft enough to cut through. (Use judgement) Transfer over to the food processor and blend. Add the simple syrup gradually and blend until smooth as possible. Mix in the brandy.

Chocolate Mousse

200 g Milk Chocolate
2 eggs
40 g sugar
4 g gelatin ( I used 6 g)
240 ml cream

Results: Wonderful combination of flavours. Next time I will add a bavarois as well.

Bon Appetit!!!!

Birthdays-Triple Chocolate Mousse Cake

20 Nov

October has been a busy month filled with birthdays. It so happens that the young adults pastor birthday is in October. Events like this always give me an opportunity to show my creative side as well as try new recipes.
For this birthday, I am making a Triple Chocolate Mousse Cake. The cake consists of chocolate chiffon sponge cake, milk, white and dark chocolate mousses.

Method:

I first made the chiffon cake and baked it. With the cake resting, I then proceeded to make the dark chocolate mousse. To make the mousse, the gelatin was first bloomed in cold water to soften it. Next, whipping cream was whipped and set aside in the fridge. I then made the sabayon which was basically warming up the sugar/egg mixture over a double boiler till luke warm when touched. ***Make sure not heat up the mixture too much as it would start cooking. Once the sugar/egg mixture was luke warm, beat the mixture till light and fluffy. Fold in the melted chocolate until combined. Add the gelatin and then incorporate the whipping cream making sure it is fully blended and homogenous. Once the mixture was well folded and mixed, it was poured onto the cooled cake.

Next came the milk chocolate mousse. I made the milk chocolate mousse in the same process. First blooming the gelatin, then melting the chocolate in a double boiler. While the chocolate was melting, I made the sabayon and whipped up the whipping cream. I then folded the melted chocolate into the sabayon and added the gelatin. Lastly whipping was folded in. Pour onto the cooled cake and set in the fridge.

The white chocolate mousse was to be the top layer on the cake before the glaze. Same steps were done as before. The key is not to let the gelatin become too cool before folding in the whipping cream. The final step prior to decoration was the chocolate glaze. When looking at the ingredients for the glaze, it resembled a ganache topping. The ingredients consisted of whipping cream, honey, sugar, chocolate, milk and butter. To make the glaze, first boil the whipping cream, milk, sugar and glucose. Then pour the mixture over the chocolate and stir until smooth. Add the butter lastly and stir until the mixture is mixed well.

Assembly:
To assemble to decorate the cake, I ladled the glaze onto the cooled set mousse cake while making sure it was covered evenly. It was necessary to work fast as once the glaze cools down, it would set. A handy tool to use was the spatula. Next I caramelized some hazelnuts and almonds to top the glazed cake as a garnish. While it was not necessary, I had made some chocolate stenciled squares. With them handy, I decorated the sides with them.

Voila.

Dark Chocolate Mousse
200 g Dark Chocolate
2 Eggs
40 g Sugar
240 ml Cream

Milk Chocolate Mousse
200 g Milk Chocolate
2 Eggs
40 g Sugar
4 g Gelatin Sheet
240 ml Cream

White Chocolate Mousse

200 g White Chocolate
2 Eggs
40 g Sugar
4 g Gelatin sheet
240 ml Cream

Chocolate Glaze
200 ml Cream
60 ml Milk
110 g Sugar
300 g Dark Chocolate
110 g Glucose Syrup (I used honey)
110 g Butter

Results: The cake was a hit. The mousses were dreamy and complimented the light chiffon cake. I would make this cake again. However for next time, consider using streusel to decorate the sides. ~Happy Baking~

Cake Project I-White Chocolate Mango Mousse Entremet with Raspberry Jelly

13 Nov

I have been away from blogging for a few months now due to the summer season. Having said that it was an amazing summer. Vancouver hardly had any rain which on the other hand prompted forest fires in BC’s interior. Nonetheless it was gorgeous. Not having to work for a few months, I had time to rest up and involve myself in a few activities. Some of the activities included hiking at Quarry Rock with my church group, going to Emma Lea and Krause Berry Farms and the beach. I always enjoyed going to the farms during summer despite the long drive. It brings rest and peace to the soul. As well, this year had a bountiful harvest. My mom, friend and I went to Krause Berry Farms one week to pick blueberries and came home with buckets filled of large saucer like plump blueberries. We were amazed by the quality of them. It will definitely be a motivational factor to go again next year for blueberries. Unfortunately, nothing lasts for forever and now we are in the fall. October had just past with Halloween being the last hoorahhh. I had been busy also during the fall as well. I volunteered to make cakes for a few occasions which included a couple of birthday parties and a going a way surprise party for a church friend, J.Wee.

I quite enjoy making cakes for these events as it allows my creative side to show. Furthermore, there are not restrictions when making them. While it can be a bit time consuming, I had enjoyed making them immensely. Which brings be to the topic of this little story, White Chocolate Mango Mousse Entremet. Not entirely sure of what kind of cake the J. Wee liked, I had asked his house mates opinion. Mango it was. With this knowledge I set out to make the cake.

Assembly: To make the entremet, I first made the chiffon cake and baked it. While the cake was cooling, I proceeded to make the white chocolate mousse. The gelatin was soaked first in cold water for it to soften. Then the cream was whipped and set aside in the fridge. The sabayon was maded next. In a baine marie, I whisked the sugar and raw eggs to mildly warm and then beated it until light and fluffy. I then melted the white chocolate and folded it into the sabayon. With the gelatin softened, I heated it up to melt it and combined it with the chocolate mixture. When the mixture had cooled a bit, the mixture was then folded into the whip cream. Time was of the essence so fold fast. Once the mixture was thoroughly mixed, the mousse was poured into the cake and set the in fridge to set.

The jelly was the next step. First bloom the gelatin. Then puree the fresh raspberries and add sugar for tasting. Combine the gelatin and the puree and pour onto cake and let set.

The final step was the mango mousse. I decided to follow the mousse recipe from a pastry school I had gone to a few years back. To make the mousse, first soften the gelatin by placing it in cold water. Next whip the whipping cream and set aside in the fridge. Combine the mango puree and sugar for taste. Warm up the soften gelatin until it becomes a liquid and pour into the puree mixture. Finally, fold in the whipped cream and pour onto the cake and put into fridge to set.

Decoration:
Mangoes were arranged in a flower like pattern and then whipped cream was pipped in the middle.

Voila!

Bavaroise Mango
160 ml Mango Puree
1 Lemon juice
60 g Sugar
5 g Gelatin (I used a gelatin sheet)
200 ml Cream

White Chocolate Mousse
200 g white chocolate
2 eggs
40 g sugar
4 g gelatin sheet
240 ml cream

Result: The cake was a hit and liked by member of the group members. The cake was light and sweet but no too sweet. The white chocolate mousse complimented the mango mousse and the raspberry jelly had a tangy sweetness that completed the cake. This recipe is a keeper.

~Happy Fall Baking~

Holiday Cake Project-Mont Blanc-Angelina (Paris) Version

27 Dec

Key in making the chestnut puree:
1. Boil in chestnuts in water (milk) till tender aprrox 30 minutes. Sometimes, it will require more liquid depending on the size of the chestnuts.
2. Food process until you can pipe it and it will maintain its shape. Add the sugar syrup while processing.

Ingredients:

1.4 kg chestnuts ( I used 700 g chestnuts)
175 ml water ( I used milk)
1 vanilla bean ( I used 2 vanilla beans)
65 ml sugar

Result: Excellent version of chestnut puree. It was subtle and sweet and had a vanilla flavour. As an option I would add rum into the mixture. This recipe is a keeper.

White Chocolate Strawberry Mousse Cake

8 Aug

Summer is in full swing now and it is gorgeous. I will always enjoy the beautiful sunsets around English Bay. Been taking a break from baking. Reasons for this break are primarily relatives visiting, working and relaxing. Been to Porteau Cove, Whistler and back this past long weekend with some friends. Porteau Cove was quite serene and beautiful. Life just slowed down as I soak in the beauty and peacefulness while listening to the tides crash upon the shore. Toss in a stone ahhhh….pure bliss. Whistler? Well Whistler will always be beautiful however this time I enjoyed the peacefulness and quiet beauty of nature more. porteau_0314-00hqld0005

This summer would the next milestone in my life as I embark on a journey back to school to finish up my degree in accounting. I have deliberated on this decision for a while and ultimately made the choice to go back. While it may be a hard and long journey, I am extremely happy that everything came together, both work and school.

As a baking project from the break, I decided to come back and make an entremet again. This time I made a white chocolate mousse cake.

DSC_0549

The key for me was the mousse.
To Make the mousse:
1. Soak the gelatin in cold water
2. Melt in a baine marie some white chocolate.
3. Puree some fresh strawberries
4. Combine the strawberry purree with white chocolate
7. Add in the gelatin
8. Fold in the whipped cream

To make the jelly:
1. Puree some fresh strawberries
2. Add sugar
3. Add gelatin

Voila

DSC_0552

Bon Appetit. Have a womderful summer!!!

Pineapple Upside Down Cake

24 Apr

This is one of those posts that I don’t want to write anything ha ha ha. I am busy typing away and looking out at the sunset whilst contemplating a stroll outside. Keen on getting the last bit of sunshine, in an otherwise record warm week, I am just going to write the recipe. Yes I am lazy but I think I have earned it writing these few years.

DSC_0537

Ingredients:

180 g Butter
100 g Sugar
4 egg yolks
50 g sugar
4 egg whites
25 g corn starch
25 g custard powder
125 g Cake flour
3 g baking powder
2 g cinnamon
1 pinch lemon zest

Bon Appetit…..I am off for a stroll

Butter Baking

A blog of baked goods, custom cakes and desserts

Jo the tart queen

food, travel & photography

NOW, FORAGER

Teresa Floyd Food & Photography

Hello Sweet Dessert

baking . cooking . et al

Jay Voclain - A sweet story

A Young pastry chef who aspires for more, decides to push her luck by moving to Los Angeles and starts her own company.

gretacooks

Life is short. Eat well.

Mon Voyage Culinaire

Nana's Culinary Journey

My Baking Cottage

where sweet & savory meets!

The Curious Baker

Gluten Free . Seasonal Recipes . Alternative Flours . Interesting Combinations

thebountifulplate

learn.savour.laugh

Cooking Without Limits

Food Photography & Recipes

My husband cooks

A tasty look at the food he makes, and I eat

fête

adventures in food, travel, and photography

Liege Waffle Recipe / Gaufre de Liège Recette Blog

Liege Waffle Recipe / Gaufre de Liège Recette

Bicil The Baker

Sugar.High.

My kitchen of love ~

What's behind my kitchen door

thelittleloaf

Homemade Memories

Leelabean Bakes

Cakes, cookies, dessert! Learn how to bake!

100 Days Of Evelyn

Dessert recipes, tutorials and photography

%d bloggers like this: