Tag Archives: White Chocolate

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.

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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

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Bon Appetit. Have a womderful summer!!!

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Pear and Chocolate Vanilla Caramel Mousse Entremet-Michalak Inspired

21 Nov

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.

Method:

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
Voila!!!!

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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)

Pear Mousse
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!!!!

Pistachio Tarts w/ White Chocolate Mousse

8 Aug

The weather sure is clouding over as I type this post. I can see the rain drops coming and with that an excuse to stay indoors and take some time to bake up a storm. Vancouver certainly needs the rain though as there are dry patches everywhere. The once greenery has turned brown and crispy due to the lack of rain in the forecast. But now back to the baking. I had some pistachio frangipane sitting in the fridge thus  I am making pistachio tarts with white chocolate mousse. To start of the tart I did a pate sucre again. DSC_0720 Next I did the pistachio frangipane. I first toasted the pistachios, grounded them and set them aside. Then I melted the butter and combined it with the egg sugar and whipped cream. The ground nuts were then added to make a frangipane mixture. The mixture was then piped into the shells and baked for 20 minutes at 350F. Set aside to cool. To make the chocolate mousse domes, I melted some white chocolate and whipped up some whipped cream. Once the chocolate has cooled a bit, the whipped cream was folded into the chocolate mixture and spooned into the silicone mold. Freeze until set. Assembling: I placed the mousse dome in the centre of the tart and arranged some raspberries around it and voila. Photo-0403 Chocolate Mousse

White Chocolate

Whipped Cream

Pistachio Frangipane

1 stick unsalted butter

1/2 cup sugar

1 cup gound pistachios

2 eggs

1/4 cup whipped cream

Baking till I drop, Bon Appetit!!!

Green Tea and Azuki Bean Mousse- Curley

20 Sep

Yippee!!! Its still warm and sunny. My corn patch was finally flourishing and filled with baby corns. Nothing was sweeter than to see your own creation blossoming in the warm summer sky. To make it sweeter, my order for a baking book came. I immediately flipped through the pages and stopped on the green tea azuki mousse cake. I had always wanted to learn to make a green tea azuki mousse cake so now was the best time ever 🙂

I first made the cake and then worked on the filling. The azuki mousse came first. Blossom the gelatin in cold water and whipped the cream first. Warm up the azuki paste so it became spreadable or easily whipped up. By the time the azuki cream warmed up, add the blossomed gelatin. Cool the mixture prior to adding the whipped cream as you want the mixture smooth not grainy in appearance. Once the azuki mixture/cream mixture is smooth and incorporated, spoon the mixture into silicon mould.

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The green tea mouse came next. The methodology was similar to a custard when incorporating in the ingredients. Though similar, let the tea and the cream steep for approx 1 hour first

Keys

Separate the eggs and egg white
Combine the matcha and water. Keep mixing the matcha powder with the water until paste like. Lumps are very unappealing.
Have the chocolate in a bowl and keep aside until the custard is ready. Pour hot custard to the white chocolate. Cool set aside.
Use this time to whip up the cream and then fold in the cooled custard

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Assembly:
1. Place the cake at the bottom
2. Pipe in the mousse
3. Add a layer of cake on top of the mousse
4. Spread the Azuki/red been paste
5. Place the azuki mousse on top.
6. Pipe the mousse to the top and cool in fridge prior to making the glaze.

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7. When the cake has coolded sufficiently, pour the glaze over the mousse cake and decorate lightly.

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Green Tea Mousse(adapted from William Curley)

290 ml whip cream
10 g green tea leaves
155 white chocolate
3g match powder (Could be 3-5 depending if you want a strong matcha taste
5 ml water
3 g gelatin
35 g egg yolks
10g caster sugar.***

***35 egg yolks, 10 caster sugar used to make the sugar/yolk mixture light in colour.

I found this cake superb especially the fact it had red bean mousse in it. It was quite light as the green tea mousse toned down the sweetness. While it may be taxing on time, the results are delicious. A keeper to whom loves matcha tea and red bean dessert. Bon Appetit.

White Chocolate and Almond Truffles

12 Sep

Summer is almost gone as the evenings are cooler and the sun sets at an earlier time. I am back from basking in the sun. Looking at my book pile, I finally realized that I have collected a huge pile of them. As I flipped the pages of recipes, I landed on the White Chocolate and Almond truffles by Will Torrent. As I was making them I realize the recipe called for butter. In the beginning I did not realize butter’s part in the recipe, then the obvious came out at me. The added butter increases the smoothness of the chocolate.

When baking or making with chocolate, do not put water in the ganache as it will seize up and nothing can be done with it. Making sure of that tip, I went ahead in making the ganache. Once they are all piped, I let them chill. While the middle was chilling, nuts were toasted and grounded. They were the coating for the chocolate. Making sure the almonds were toasted to the right level, I then took out the chilled ganache and dipped them in the tempered white chocolate and almond for decoration.

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White Chocolate and Almond Truffles (Adapted from Will Torrent)

100 ml/scant 1/2 cup whipping cream
2 tbsp butter
a pinch of salt
550 g white chocolate chopped
250 g almonds

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Result these were the best truffles I tasted; they were extraordinary. The texture was smooth and to be enhanced by the toasted almonds… wowwww. I am surely going to be keeping this for either birthdays or holidays. Enjoy the rest of the weekend.

White Chocolate Strawberry and Pistachio Entremet

4 Aug

What warm weather!!! As a vacouverite, I am blessed with good weather and as always, whenever there is warm weather, my garden laps it up. The peaches and cream corn I planted about a month ago has started to form husks. It was a joy seeing my labor and hard work come into fruition. Every Vancouverite loves the summer. For me, I concentrate my time to the berry farms. Nothing tastes like fresh barries from a vine and visiting a farm to rejuvenate. To blast the heat while savouring on a delicious treat, I decided to make another entremet. This time, I made a Strawberry and White Chocolate entremet.

To start off I made the jaconde cake first. As the second step, I made the strawberry mousse. To add a contrast to the light pink, strawberry jelly was made. I topped it off with white chocolate mousse.

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Strawberry Mousse

160 ml Strawberry Puree
1 lemon juice
60 g sugar
5 g gelatin sheet (Gelatin in this form tend to be more stable.
200 ml whipping cream.

Result. This entremet for me was fabulous. it was quite light and the flavours complimented one other. One can never go wrong with strawberries, pistachio and white chocolate on a warm sunny day. The pistachio and strawberry was the star of this entremet.

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Valentines Weekend Celebrations

16 Feb

Valentines certainly came and gone nonetheless the gentlemen delivered. I was shopping at Thomas Haas the other day; it was like a zoo in there. The beloved pastry and chocolate store attracted hundreds of loyal fans all eagerly waiting for mouth watering pastries and beautifully hand made chocolates. Chocolate lovers, husbands, boyfriends etc had already formed a s-like line in the store by the time I arrived. Everyone’s hand had boxes delicately shaped heart chocolates; momentos of love for each other while staff hurried around to fulfill their special day. Smiles were all around and the store smelled like rich chocolate. One whiff and I was drunk this to elixir. pastry

In downtown Vancouver, cold tin empty flower buckets that once housed dozens of gorgeously scently long stemmed roses lined the shelves red-roses-from-randy Someone’s heart was melted that evening when smelling fragrant sweet scent of the deep coloured vibrant red roses. What a special day this was.

To celebrate this special day, I made some tarts. I first started off with the pate sucre recipe. I made the crusts and fill them with 3 different toppings. In comparison to other crusts, pate sucre was quite versatile. The crust had a nice crunch and made a lovely addition to the fillings. The first tart was the lemon meringue tart. I decided to be adventurous and did a yuzu/meyer lemon filling. Yuzu added a zing to the filling and as for the meringue, I chose to make an italian meringue.

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The second tart contained a milk and white chocolate ganache while the third tart had a topping of fresh raspberries and pistachios.

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Felder was my go to chef when making a pate sucre recipe. I found his recipe was quite crispy and light sweet. The key to his recipe was the icing sugar. Felder substituted granulated sugar with icing sugar which in turn results in a lighter pastry.

Lemond Curd Filling (adapted from Anna Olson)

1 cup sugar

¼ cup cornstarch

1 cup water

6 large egg yolks ( I used 4 large egg yolks)

½ cup fresh lemon juice ( I substituted yuzo and meyer lemon juice)

2 tablespoons unsalted butter (I opted out)

I also added 2 teaspoons of lemon zest.

In the end I was quite delighted how the tarts turned out. They were very beautiful and definitely head turners. I think I could just sit there admire them and drool away; but as with anything fresh baked tarts go fast so here comes my fork and tea.

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Bon Appetit everyone. Hope everyone enjoyed their special day!!!