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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~

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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

Matcha Japanese Cheesecake

11 Apr

DSC_0536

Hello all, I am back at baking again. Over the past few weeks, I was contemplating to go back to school for professional ungrading. I had narrowed it down to 2 schools and am thinking of applying back. The dread of studying terrifies me as I embark on this new journey with the future filled with uncertainty. To counteract this fear, I find myself baking again to escape the decision he he.

I had some cream cheese and matcha left over from previous baking sessions thus decided to bake a japanese matcha cheesecake.

Ingredients:

165 ml Milk
165 g Cream Cheese
40 g butter
4 piece egg yolks
36 g cake and pastry flour
14 g starch
4 g matcha
4 piece egg white
90 g sugar

This recipe is a good one as there is a pronounced matcha taste in the cake. It is light and smooth as it is a japanese cheesecake and is not too sweet. I found that I had overbeaten the egg whites resulting in it not being sponge all the way through but will remedy it for my next baking adventure. Hopefully there is some outcome of my decision to go back to school and move forward with that decision.

Citron and Raspberry Mousse Cheesecake

5 Mar

I am back at making sweets again but I am also considering posting some savories on the blog as well. What is the reason you might ask? Well for one I don’t want to pass on an impression that sweets are my only diet. Nonetheless when I started this blog I began with the quest to master my baking and photography skills. Well needless to say, I think that I have come a long way in baking. My photography has improved as well as a few of my posts have graced the blogging community thankfully. Thus I am at an crossroads do I make more sweets? I really like baking and the creativity of it. When baking I am immersed in the world of flavours and colours and each creation is like peeling back a peel of onion revealing a bit more about the masterpiece. Each creation is on a journey with me through the years. I am grateful my blog has reached numerous parts of the world and the blogging community. Perhaps another blogging site for savories. Thank You All!!!!

Now to the main topic, I have been flipping through recipe books again. As I am Asian, I decided to make something with Asian influence or befitting the Asian palate. I bought a book titled Top Patissiers in Hong Kong. It is a pretty good book and the recipes are translated into english. Amongst those recipes I found a couple that I would like to try. The first project that I wanted to try is the Citron and Raspberry Mousse Cheesecake. Well… I am actually combining to recipes from two different HK chefs, nonetheless the flavours are same to the orginal recipe. The two chefs that inspired me was Titan Tsang and Tong Wong. What is so unique about this recipe is that it uses a lemon/lime curd to make the cheesecake.

To start off, I first made the dacquoise.
I then made the raspberry mousse
-measure the raspbery puree, sugar, cream cheese, whipped cream and gelatin
-soak the gelatin and warm up the puree
-add the sugar and gelatin in the puree
-mix the puree into the cream cheese
-fold in the whipped cream
To partially assemble, place the dacquoise disk into the bottom of the pan and pour in the mousse and set in the fridge.

The lemon curd mousse came next for the cheesecake.
-To make this curd, I measured the lemon and lime juice, sugar and eggs.
– boil the lemon juice and lime juice, take out heat, and mixed it on to the eggs and sugar.
-place back on heat and co cook to 85C stirring constantly and add the gelatin.
-Remove from heat and cool
-Mix the mixture with the cream cheese and fold in the whipped cream
-Pour on top of the raspberry layer

Voila!!!

DSC_0514

Citron Dacquoise
180 g egg White
90 g sugar
160 g ground Amond (toasted)
125 g icing sugar
30 g cake flour
20 g lemon zest

Citron Cheese Mousse
160 ml lemon juice
20 ml lime juice
40 g egg yolk
150 g sugar
300 g cream cheese
300 ml whipping cream
5 sheets of gelatin

Raspberry Cheese Mousse
100 g Raspberry Puree
50 g Sugar
150 g Cream Cheese
150 g Whipping Cream
6 g Gelatin

Result: This is a pretty cake as the pink raspberry mousse offsets the white lemon curd mousse. The cake has a pronounced flavor in lemon. Very tangy and perfect for lemon lovers.

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