Tag Archives: Coconut

Pierre Herme Mango Tart with Coconut Cream

25 Feb

I had some time this week to flip through Pierre Herme’s recipe book “La Patisserie de Pierre Herme. He is known for creative yet delicious pastries. As I flipped through the pages, I stopped at the fruit tart w/ coconut cream and instantly fell in love.

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Coconut Cream
400 g butter
500 g confectioner’s sugar
200 g powdered almonds
300 g grated coconut
50 g custard powder
50 g dark rum
300 g light cream

Result: This is a delicious tart. Delicate and light, it carries hints of coconut. Definitely a keeper.

Christmas!!!

25 Dec

Christmas is finally here. Vancouver is beautiful with the snow capped mountains. I am typing this while I munch on dimsum. Been baking up a storm in anticipation of the holidays this year. I made chocolates and cookies for gifts and finally hosted my first chrismtas cookie exchange. A memorable Christmas to remember with all the work involved.

First off, I made some roasted pistachio truffles

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Pistachio Truffles
Pistachios
Cream
White Chocolate
Butter

Coconut Truffles
Toasted Coconut
White Chocolate
Cream
Butter

To make truffles, first chop the chocolate into pieces. Next boil the cream and when the cream has boiled pour into the chocolate. Stir until the cream and chocolate become mixed together and develops a sheen. Add the butter and cool to set. Once set use a spoon or mellon baller to scoop out ball sized ganache. Dip into melted chocolate and set. Once set dip the chocolates again and into the toasted pistachio or coconut.

Next I made some Chocolate Kisses or Baci di cioccolato. To make these cookies, hazelnuts were toasted and ground finley. The dry ingredients were next measured and set aside. I then creamed the butter and icing sugar until light and fluffy. Once fluffy, the rum and vanilla was added in and mixed. Finally the dry ingredients, such as flour, salt, baking powder, cocoa, nuts were added in. At first the cookie batter seemed dry but once some kneeding and squeezing the ball of dough came together. Using a spoon, spoon out the dough and roll into spheres. Roll into granulated sugar. Bake at 350 for 12-15 minutes.

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Chocolate Kisses (Baci Di Cioccolato)

1/2 cup whole blanced almonds ( I used hazelnuts)
1 tablespoon granulated sugar plus more for rolling
1 1/2 cups flour
1/3 cup cocoa powder
1/4 teasp. baking powder
1/2 teasp. salt
1 cup unsalted butter softened
1 cup icing sugar
2 teasp. vanilla
1 tablespoon dark rum

The truffles and cookies came out well. The Chocolate kisses had a subtle hazelnut flavour to them and is a keeper. I definitely chose the right cookies to give as gifts.

Merry Christmas and Happy New Year!!!

Strawberry and Mango Entremet

18 Jul

What a wonderful weekend. The skies are crystal blue and clear and everywhere is blooming….ahhhh this is how life is in the summer. Been so busy at work and with no time for baking, my appetite for baking was sky rocketing again. My little fingers agree with me as they wildly flip and tear through pages looking for inspiration. Heart beating with anticipation, it sings as I look through the delicious photos. I finally rested ton the tropical mango mousse cheesecake dessert again. Complimented by the succulent aroma of coconut, it truly reminded me of the tropics. This time I decided to add in strawberry to the mix as I found strawberries and mangoes go well together. DSC_0710 I first made the coconut dacquoise. Then I made the mango mousse. To make the mango mousse, I first softened the gelatin with cold water. Next I pureed some fresh mangoes. Once the mangoes were pureed, cream cheese and sugar were beaten together till softened and then the mango puree was mixed in. Beat until homogenous and set aside. By now the gelatin has softened. Squeeze out the water and heat to dissolve the gelatin. When the gelatin has dissolved, add it to the mango/cream cheese mixture and set aside. Whip up the cream and fold into the mango/cream cheese mixture. DSC_0712 Place a disc of dacquoise at the bottom of the cake pan and pipe in the mango/cheese mousse. Place the next disc of dacquoise on top. The Strawberry cheesecake mousse came next. The process is the same for the strawberry mousse cheesecake as the mango mousse. Steps are as follows: puree the fruit, soft and melt the gelatin, whip the cream cheese and sugar to soften, add in the fruit, combine the gelatin to the mixture and whip and fold the cream in to the strawberry cream cheese mixture. Once the mixture is complete, pipe on top of the second dacquoise and place in fridge to set. To decorate, I sliced up some mangoes and arranged them into a rose shape. Voila.

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Coconut Dacquoise

Ground almond 57g
Dessicated coconut 55g
Icing Sugar 112g
Egg White 150g
Sugar 50g

Mango Cheese Mousse

Fresh Mango Puree 100 g
Granulated Sugar 50 g
Cream Cheese 150 g
Whipping Cream 150 g
Gelatin Leaf 6g

Strawberry Cheese Mouse

Fresh Strawberry Puree 100 g
Granulated Sugar 50 g
Cream Cheese 150 g
Whipping Cream 150 g
Gelatin Leaf 6g

Result:  OMG, this recipe was a keeper as everyone loved the combination of strawberry and mango.  The coconut suited both flavours quite well.  Next time one could try the combination of strawberry and litchee as summer was here.

Bon Appetit!!!!

Green Tea Cakes-Curley

13 May

Baking time1!! I usually switch to seasonal fruits this time of year but despite the warm weather Vancouverites have been getting, the farms are not opned yet as the fruits aren’t optimal. As a result, I decided to make something that can be prepared anytime of the year. Intending to make something from Curley, I flipped through his book. The green tea cake captured me eyes. These are similar to financiers as it uses a beurre noisette or browned butter, almonds, and hazelnuts. Like mentioned the beurre noisette gives off a nutty and caramel scent when done properly.

To make the cakes, first brown the butter and cool it. While the butter is cooling, whip the eggs with the sugar until soft peaks form. Add the flour, nuts and matcha. Mix until smooth and then add the butter.  Rest in fridge for 15-30 minutes then use a pipping bag to pipe out into silicone moulds.

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Curley noted to leave the batter in the fridge for at least 30 minutes prior to baking. Bake at 350 for 20 minutes.

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Voila

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Green Tea Cakes
125 g unsalted butter
115 g egg whites approx 4 eggs
125 g sugar ( I used 100 g berry sugar)
115 g ground almonds
15 g hazelnuts ( I used coconut)
5 g matcha powder
40 g plain flour ( I use 60 g cake and pastry flour)

When baked, the cakes had a touch of sweetness and had a nice matcha taste coupled with hints of coconut. It is definitely a keeper. As an alternative one can add/sprinkle black and white sesame on top for crunch.

Inspiration and Tropical Mango Mouse Cheesecake

22 Sep

The inspiration of this creation really dated back to chocolate making from VCC. I met a wonderful young lady, lets call her GN. It’s fairly rare that one found someone with so much enthusiasm and passion about their craft that she’s in a class of her own. From day one, I felt her passion and zest for pastry spill into me. Her positivity radiated outwards and outshone the rest of the students. After the course I would go visit her or chat about pastry, our true love. 😛 If it weren’t for her constant encouragement and challenging me to push my boundaries, I would not be were I am today in baking. Through our endless chats about pastry chefs and baking, Tony Wong came into the picture. Apparently he was hailed as one of the forthcoming pastry chefs in Hong Kong with numerous accolades. Curious about him, I bought his books. The rest was history. All his recipes were immaculately detailed to the point of temperature and time. His photos were stunning and beautifully illustrated detailing many intricacies. Yes, this was one of my favourite books to this day.

Wong took on a asian approach to pastry making with a french flare. While his creations were less sweet and more light in comparison to North American desserts; nonetheless, each dessert was constructed beautifully with complexity and the flavours complimented each other well. My first project was making the Mango Mascarpone Mousse Cake. The cake was combination of cheese, mousse and dacquoise.

The dacquoise was made by sifting icing sugar, then adding the coconut and toasted ground almonds. Egg whites and sugar were beaten until stiff prior to folding in the coconut mixture. The completed mixtures was then pipped into rounds for baking at approx. 330F for 20 mins.

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The shape the disks, I just used a circular cutter to them the dacquoise when it was warm.

Next came the mousse/cheesecake. Gelatin was first softened in cold water. The puree was split in half with the 1st 1/2 of the puree warmed with the sugar. As a tip, don’t boil the mixture as you would loose the delicate taste of the mango. The remainder was warmed up with the cream cheese. It is crucial to heat the cheese with the puree until smooth prior to adding in the gelatin. As another note, whisk the mixture until fully incorporated. Combine the two mixtures, cool and fold in the whipped cream. Place a disk of the dacquoise at the bottom and pipe in the mousse. Insert the another piece of daquoise in the middle and repeat with mousse. Chill until set.

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The mirror comprised of mango puree and neutral mirror; the ratio was 2:1. Temperature was crucial Warm mixture to 50C and cool down to 35-40C prior to pouring onto the set mousse.

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As for decoration, I added a mango ball, white chocolate and freeze dried raspberries as decoration. As an accompaniment, 2 chocolate straws where added with a scoop of Raspberry and Strawberry Sorbet.

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Mango Cheese Mousse (adapted from Tony Wong)

Fresh Mango Puree 100g (I used 170 g)
Granulated Sugar (I used 40 g)
Mascarpone Cheese (I used cream cheese)
Whipping Cream 150 g
Gelatin Leaf 6 g

Coconut Dacquoise

Ground Almond 57 g
Coconut 55 g
Icing sugar 112 g (I used 110 g)
Egg white 150 g ( I used approx. 170 g)
Sugar (I used 40 g)

The cake was sensational, creamy, light and refreshing. The delicate mango mousse tickled my taste buds and was complimented by a sweet aromatic coconut dacquoise; a smell that lingered in our house when it was baked. For me this recipe is definitely a keeper. Thanks to the chef who created such an astounding dessert 🙂

Toasted Coconut Apricot Biscotti w/Caramelized Sugar

11 Aug

Vancouver had another gorgeous week again. We had been really lucky as statistics stated that July was rain free. The first major rainfall, or should I say torrential rain full happened today. Thankfully, the sun is shinning again. This weekend marked Richmond’s Martime Festival and before venturing out there, I whisked up some biscotti.

Biscotti had always been one of my favorite cookies to make but more importantly they’re completely versatile as one could mix and match the combinations. I first had my taste of biscotti at a company potluck party and was soon addicted to them. A fan of nuts, I found a recipe from Mozza, a Italian restaurant in LA. I chose to make the Toasted Coconut Biscotti as it had tonnes of coconut and almonds yummmm. As a twist apricots, bits of caramelized sugar and orange rind were added in.

Toated Coconut Biscotti(adapted from Mozza)

1 cup slivered almonds
2 1/3 cups all purpose flour (Use 2 cups)
1/2 cup cornstarch
2 1/2 sticks unsalted butter
2/3 cup sugar (I used 1 cup)
2 tsp vanilla extract (I used homemade)
2 extra large eggs separated ( I just combined them both)
1 1/2 cups shredded, sweetened coconut
1 1/2 cup unsweetened coconut
Confectioner’s sugar for dusting
***I used apricots, caramelized sugar and orange zest.

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To make the biscotti, first cream the sugar and butter into a creamy and airy consistency. Next add in the vanilla and eggs one by one. Once one thoroughly mixes the eggs into the sugar mixture, add in the flour and cornstarch. The coconut and almonds are the last to be added in. As an option, one could toast the almonds for a better flavor. Bake the biscotti at 350F for about 40 minutes approx.

I found the biscotti quite crunchy and the starch definitely added a lightness to the texture. The orange zest and apricot gave the cookie a fruity taste to an already delicious coconut flavour. This recipe is definitely a keeper and can be dipped into coffee and milk.

Lovely Long Weekend and Truffles

5 Aug

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As one could see I had an amazing long weekend filled with festivities. Normally I would write about it but as they say, a pictures worth a thousand words.
To top it off, I made chocolates again. Being enamored with chocolate from the very beginning. I always sought out ways to better improve myself thus I decided to toast the nuts and sesame seeds for a even better pronounced flavor. I also grounded up some freeze dried berries as well. The ganache was white chocolate rolled with an assorted of nuts and berries. What did I get? A colourful flavourful array of white chocolate truffles. Yum. 🙂

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Ganache:
White Chocolate
Cream
Butter
Toppings: Black Sesame, Almond, Coconut, Pistachio, Strawberry and Raspberry.

Looking forward to the rest of this long weekend.

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