Tag Archives: Mango

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~

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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!!!!

Strawberry Mango Tart

6 Jun

Baking time again. Lately Vancouverites have been enjoying on some beautiful tropical fruits such as litchee, mango, watermelon etc etc. The weather certainly bodes well for picking them at their peak. With the strawberries and mangoes in season, I decided to make a strawberry mango tart. I first started to make the crust. As always I chose the pate sucre crust by Felder. I find that his recipe has the right levels of lightness and crispness to the pastry.

Key to a light and flaky pastry.

  • work the cold butter in with the flour until sand like texture than add the remaining ingredients

DSC_0720 Next I made the pastry cream to fill the tarts once the tart was cooled.

TIPS:

  • do not over cook the pastry cream.  Take it off the heat once the cream thickens and boils.  Whisk constantly as the pastry cream will burn.
  • To prevent lumps of cornstarch, mix the sugar with the cornstarch first prior to adding it into the milk

DSC_0721 Once the pastry cream has cooled, I then set to decorate the tart. DSC_0725 Pastry Cream Recipe

1 1/4 cups milk

1 egg

2 egg yolks

2 tablespoon cornstarch

1/4 cup castor sugar

1 tsp. vanilla essence. ( I chose to use a vanilla bean)

Result: This recipe is a keeper. Both strawberry and mango complimented each other. The pastry cream was light, smooth and creamy and added complexity to the dessert.

Have a lovely weekend all!!!!

Afternoon Tea and Victoria Long Weekend

17 May

Let all the Vancouverites rejoice as another long weekend as come again. The weather certainly held up as the mercury hit the twenties all week. To start off the the long weekend, I was invited to afternoon tea by a college friend. A tantalizing tea gathering it turned out to be as friends sipped fragrant tea and savoured delicious desserts while catching up.

For the gathering I made some mango tarts. Mangoes were in season and I thought what better way than to bake with seasonal fruits. I first made the pate sucre. It has been a staple recipe for all my tarts. Next came the pastry cream. HK Pasty Chef Tony Wong had an amazing tip. He suggested that in order minimize lumpy pastry cream, caused by the corn starch cooking first without dissolving, combine it with the sugar first. Works every time!!!

Once the tarts were baked, a think layer of chocolate was spread onto the crust. When the pastry cream had cooled, I poured it into the crust. Sliced mangoes were added next and the final step was sprinkling of the toasted coconut. Voila!!!

DSC_0459

Pastry Cream
1 1/4 cup milk
1 egg
2 egg yolk
1 tbsp cornstarch
1 tbsp flour
1/4 sugar

Result: I found that the custard complimented the Mangoes quite nicely. Simplicity wins again with the Mangoes being the star of this dessert. I certainly hope the tart was well received at the afternoon tea gathering!!!

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Happy Victoria Day Everyone!!!!

Coconut and Mango Cream Cheese Mousse Cake

7 Oct

Finally some warm weather and sun this weekend. The week had been miserable with pouring rain and wind so imagine everyone’s delight when the sun finally decide to show itself.

I decided to redo the coconut dacquois and mango cream cheese mousse cake. The last time I followed the instructions as per measurement but found the mousse cake quite sweet for my liking. This was due to the sugar added to the already sweet mango puree. The mirror obviously did not help as it also contained sugar. As a note to readers, the mango puree made from fresh mangoes was sweet enough, hence add the extra sugar at your discretion. The next tweek I made was the dacquoise. I reduced the icing sugar. I had better success with the dacquoise this time as the egg whites/sugar where whipped properly. AS a third revision, I added about 20 g more mango puree to the suggested measurement. By doing so, the flavour was more pronounced. As a finale tweek, I also chopped up some fresh mango to add to the mousse cake. I also decorate the dish with some beautifully scent chocolate petals, given by a friend. The results were more to my liking and it was less sweet.

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Mango Cheese Mousse (adapted from Tony Wong)

Fresh Mango Puree 100g (I used 200 g)
Granulated Sugar (I used 5 g)
Mascarpone Cheese (I used cream cheese)
Whipping Cream 150 g
Gelatin Leaf 6 g
Fresh Mango Chunks

Coconut Dacquoise

Ground Almond 57 g
Coconut 55 g
Icing sugar 112 g (I used 90 g)
Egg white 150 g ( I used approx. 170 g)
Sugar (I used 40 g)

For decoration, I chose to decorate the cake with a gum paste carnation. I had previously taken the course with Michaels and thought the colours would compliment the colour scheme. The results were more to my liking and it was less sweet.

Refreshing Ice Cream Sandwiches

24 Sep

In light of the spectacular ending of the Summer which happened over this weekend. I decided to make something to remember summer by. That is before I head out to volunteer at a local sports arena. I had some extra dacquoise left over from the mousse cake and instead of letting them to go to waste, I decided upon making some cool refreshing treats.

Ice cream sandwich and popsicles seem to have gained momentum over the summer months as one could see little popup stands selling them. A favorite amongst youngster or adults reminiscing about their childhood readily stand in the long lineup for cool refreshing treat to battle the scorching summer sun. Which prompts of my project of the day, ice cream sandwiches. It was rather simple to make considering I had the ingredients to make it with.

First things first, to make the cylindrical center of sorbet and ice cream I used a mold. Using acetate to line the mold for easier removal, I scooped the sorbet into the molds. Freeze the sorbet until firm. To assemble the sandwiches, simply unmold and arrange onto the dacquoise cookies.

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Enjoy!!!

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.

DSC_0185

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.

DSC_0190

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 🙂

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