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.
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.
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.
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.
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
Bon Appetit. Have a womderful summer!!!
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.
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
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.
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.
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
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.
Boy it’s getting chilly these days. Yes it is an indication that Christmas is just around the corner. As I strolled and shopped in downtown Vancouver yesterday, I noticed that all the stores were already decked out in their Christmas decorations. A sight to see!!! All it was missing was Santa Clause and gingerbread cookies. It really is a festive time of year where people are in good spirits.
I am baking again as a way to relieve stress and be at peace to myself. I have not made an entremet for a while thus thought of making it again. After flipping through the pages of various cook books, I settled on a Michalak recipe. Known for his modern take on desserts most of his creations are avant garde. The recipe I chose this time was a combination of lemon scented pears and a chocolate vanilla caramel mousse based dessert. Because I did not have lemons, I opted out to make that step and proceeded to make the chocolate vanilla caramel mousse. Instead of lemons scented pears, I did have pear puree in the fridge and decided to make a pear mousse which will compliment the chocolate vanilla caramel mousse.
The chocolate chiffon cake was the first step I did when making the entremet. It was basically a chiffon cake recipe plus 2 tablespoons of cocoa. The cake turned out quite nice. Next I made the vanilla chocolate caramel mousse.
1. I first measured the ingredients and split the cream into 200 ml and 50 ml measurements.
2. Melt the chocolate in the baine marie until melted. At the same time soak the gelatin in cold water until soften.
3. In another bowl Whip up the egg yolks. Add vanilla bean seeds in.
4. Create a light brown coloured dry caramel with the sugar. Once achieved, combine the 50 ml of the whipped cream to the caramel to deglaze it. The caramel will crystallize but keep stirring the cream with the caramel until the caramel becomes liquid form
5. Pour the liquid over the beaten eggs and return to heat and stir until the mixture coats the back of a spoon. * Make sure not to cook the eggs.
6. Wring the excess water from the gelatin and place into custard. Stir until fully incorporated and then incorporate the custard into the melted chocolate. Cool. * Don’t excessively cool the chocolate mixture with the gelatin already in it as it will set. If set warm up again.
7. Whisk up some cream. Fold and work quickly. Pour onto cake.
Next I made the pear and white chocolate mousse. To make the mousse, I melted some white chocolate. Once melted I soaked the gelatin. Heated up some pear puree and whipped up some cream. Combine the white chocolate with the pear puree. Add the gelatin and fold in the cream. Spread onto cake
Chocolate Caramel Vanilla Mousse (Michalak)
100 g milk chocolate
1/2 vanilla bean
1 sheet 2 g gelatin
30 g sugar
2 egg yolks
250 ml whipping cream divided in 50 ml (deglazing caramel) and 200 ml (folding)
1/2 cup white chocolate
3/4 cup pear puree
3/4 whipped cream
Result: It was a stunning entremet. The pear complimented the caramel. This recipe is a keeper. Enjoy making it!!!!
Halloween is here!!!! Yay my favorite childhood day. I can just see the children all decked out in costumes and running up and down the neighbourhood shouting, Trick or Treat!!! There was something nostalgic and enduring about Halloween and I can’t help but reminisce my own childhood blissful memories of trick or treating away with Jack O Lanterns and witches every where. By the time we got home, I be counting up my stash of goodies. I wish I was a child again. Just remembering it makes me want to be a child again weeeeee 🙂 Those were the good old days. Perhaps it was that Fall was in full bloom and the excitement of candies, costumes, tricks and creepiness away made it extra special but nonetheless it proves to be one of most thought of special days for kids and adults.
In light of this special day and fall, I thought of making something Fall-ish again. I making chestnut cake again this time but I wanted to try the Mont Blanc method. I first had Mont Blanc in Vancouver and again in Japan. Yum. I really liked the chesnut cream they used. Creamy, nutty, sweet and with a hint of rum, it was decadent. Mont Blanc originated from France and composed of a merinque, cream and chestnut cream but since then there have been variations of the treat. In Japan, they use sponge cake. Today, I am making my own rendition of a mont blanc variation using sponge cake and chestnut cream.
To start of I made the chiffon cake and baked it and set aside for cooling. Next I started making the chestnut cream. To make the cream, I bought some fresh chestnuts and using a sharp knife put a x on them. Place them in the water and simmer for a few minutes. Remove the chestnuts a few at a time and take out the shell and inner lining as much as possible. Once the chestnuts were de-skinned, I then placed them in milk and simmered them till tender. Use a fork and test them for tenderness. Once they are tender from the milk, cool and drain them. Reserve the milk for use when pureeing in the food processor. If the puree is stiff then add some of the milk bit by bit. Use your judgement as to how thick the paste you want since I pureed it into a soft paste as added more milk than the recipe called for after all I was making chestnut vermicelli with it.
To make the sweetened cream, I made the paste and added icing sugar to the paste along with rum. Stir until well incorporated. Whip up some whipped cream and fold into the chestnut paste to make it even softer. Use your judgement again as to how thick or thin you want the paste to be. As a tip from Christophe Michalak I then created the chestnut vermicelli with a potato ricer. Apply onto whipped cream cover cake. Weeee I am so happy. I finally made my version of Mont Blanc with Chestnut Vermicelli.
Chestnut Puree from Rose Beranbaum
1 cup of milk (use judgement towards the consistency)
Chestnut Mousse Cream
1 cup chestnut puree
2/3 cup powdered sugar
2 tablespoons dark rum
heavy cream 2 liquid cups (use judgement towards the consistency of the paste)