Tag Archives: White Chocolate

A Friend and Vanilla Eclairs-Christophe Adam

25 Nov

This week has been a blur. I have been busy doing absolutely nothing :). Actually that is not true. Yesterday, I had went to a church group to record festive songs. It was fun. While there was laughter there is also sadness.

A member of our church community/friend will be heading back to her hometown to follow up on some preliminary results of a recent MRI scan. It’s tragic that within the few months I have known her, she has been through many trails and tribulations. All of which met with laughter and bravery. Despite the adversities she has faced, she always bounced back up to face the world again with renewed courage, tenacity and vivacity. This friend always looked toward the Lord for grace and support and as always the Lord never ceased to provide for her and to be her rock. It was very encouraging to witness it. She radiated energy and joie de vivre on our gatherings and won the hearts of many in our church community. You will be missed by many, SMJ Choi.

My friend had a knack for sweets and good company, not saying that I am good company ha ha. I hope to make some pastries (Christophe Adam) for her on our next meeting.

Christophe Adam’s Vanilla Eclair is comprised of a choux paste, Vanilla Cream, Caramelized Pecans and a Vanilla Glaze. I opted out the vanilla glaze and decided to do a white chocolate coating instead.

Vanilla Glaze
1 3/4 tsp unflavored gelatin powder
2 tbsp cold water
2 vanilla beans
1/2 cup whipping cream
3 1/2 tbsp glucose syrup (I will use honey)
300 g white chochocolate
1 1/2 tsp rice starch

Vanilla Cream
2 vanilla beans
1 1/4 cups milk
2 large egg yolks
1/4 cup granulated sugar
2 1/2 tbsp cornstarch
7 tbsp butter

Choux Pastry
150 ml water
150 ml whole milk
8 ml pure vanilla extract
7 ml sugar
175 ml unsalted butter
3 ml salt
295 ml all purpose flour
5 large eggs

Caramelized Pecans
175 ml chopped pecans
90 ml icing sugar

Results: Christophe Adam is known for his eclairs. In fact this recipe was one of his top ten recipes. It so goes to say, the eclairs did not disappoint. Light, crispy, velvety, fragrant and rich in vanilla, it is a symphony on the taste buds. Another winner of a recipe.

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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~

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!!!

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.