Tag Archives: Pistachio Cremeux

An Eventful Summer and An Entremet

31 Aug

This year has been amazing. It truly has been a wonderful summer up till now with bountiful sunny days filled with warmth, glow, happiness and christian songs. I love the fact of venturing out to downtown and English Bay to see the beautiful scenery and it’s lushness. The weather this year in comparison with the last couple of years is quite a contrast. Unlike the haze Vancouver has been getting over the past few years due to forest fires, it is actually crystal clear with blue skies. Summer always involved berry picking and afternoons at Emma Lea Farms. Emma Lea or Krause will always be special to me as it is away from the city and as a result very peaceful and tranquil. To make it even more special, I had my friends two kids, Polly and Terrance with me. We went strawberry picking and I went blueberry picking there. Polly is such a sweetheart. Her sweet, vibrant and feisty personality always fills me with joy. I have know the little girl eversince she was 6 mths old and I thank God everyday or every moment for blessing me with this little girl.

This summer also marked my branching out into FB marketplace where I sold my passion too and thus far I am enjoying it quite a bit. I am excited about upcoming events where I get to showcase my passion. I finally had some time to make a cake again and as a result of my labours here it is!!!

White Chocolate Mousse Cake w/ Strawberry and Pistachio Insert with a layer of Pistachio Crunchy and Pistachio Chiffon

White Chocolate Mousse (Doubled the recipe)

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

Pistavhio Cremeux

6 g Gelatin
188 g Cream
59 g Milk
125 g White chocolate
100 g Pistachio paste

Pistachio Crunchy Insert

75 g Wafer Crumbs
25 g Toasted Pistachio
100 g White Chocolate

Strawberry Insert

370 g Strawberry Puree
95 g Sugar
8 g Pectin NH

Results: Spectacular.

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!!!!

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