This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!
This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!
When starting to renovate my house (almost a month ago), I thought I won't be able to bake or playing with my food as usual. But it's not true, everything depends on me ^^, if I really want to do it I will find the way, hehe. After setting up some space for my oven, packing (and unpacking) now I think it's time to do something I love. I love making entremets, putting layers of different flavor and texture into one cake is fun, and if you know the trick it's not hard to make them at home. When making entremets, the key is to let each layer firm before adding next (and freeze the insert is a must). So freezing between making each layer will help. After cutting the entremets into pieces, you need to refrigerate to let it soften before serving. This time I make Pistachio white chocolate mousse with vanilla mousse, red berry jelly and pistachio sponge ^^. I got the greeniest pistachio paste from Gelupo (in Soho, London) it's made from Sicilian pistachio, so the color of the paste is pure green, and so beautiful. If using other brand of pistachio paste you may need green food coloring to turn the mousse into bright green color. I thought about using it many times before but want some recipe that let the pistachio shine, and I finally found the right recipe for it now. Pistachio Vanilla Make 18x18cm cake Pistachio sponge 1 ................................... Egg 20g .............................. Granulated sugar (A) 7g ................................. Pistachio paste 20g .............................. Almond powder 1 ................................... Egg white 12g ............................... Granulated sugar (B) 7g ................................. Cake flour 10g ............................... Unsalted butter, melted Vanilla mousse 250g ............................. Whole milk 1/2 ............................... Vanilla bean 50g ............................... Granulated sugar 40g ............................... Egg yolks (about 2) 20g ............................... Custard powder 4g .................................. Gelatin sheets 30g ................................ Unsalted butter, soft 160g .............................. Whipping cream Red berry jelly 75g ................................. Strawberry puree 75g ................................. Raspberry puree 23g ................................ Granulated sugar 4g .................................. Gelatin sheets Pistachio white chocolate mousse 6g .................................. Granulated sugar 80g ............................... Whole milk 24g ................................ Egg yolks 2.5g ............................... Gelatin sheets 95g ................................ White chocolate, chop if large 45g ................................ Pistachio paste 170g .............................. Whipping cream For decorating ........................................ Pistachio and white chocolate Make Pistachio sponge Preheat the oven to 200 °C Line 20x20cm pan with baking paper Sift the flour, and set aside. Mix the pistachio paste with almond powder, egg and sugar (A) together. Make the meringue by beating the egg white and sugar (B) together until stiff peak form. Fold the meringue into pistachio mixture in 2 additions; be careful not to knock off the air. Fold the sifted flour into the batter. Fold the melted butter into the batter. Pour into the prepared pan, and bake for 12 minutes or until golden. Remove form the oven and let the sponge cool on a wire rack, then cut into 18x18cm and place the sponge in a square cake mold. Make Vanilla mousse Bloom the gelatin sheets in iced cold water. Beat the egg yolks, sugar, seeds from the vanilla bean and custard powder together, boil the milk, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan out of the heat and stir in the gelatin. Pour the custard into a bowl and stir in the butter. Let the custard cool completely (place a piece of plastic warp directly over the custard to prevent the skin to form). Whip the whipping cream until soft peaks form. Fold 1/3 of the whipping cream into custard. Pour the mixture back into the whipped cream bowl, fold to combine. Pour the vanilla mousse over the sponge and freeze. Make Red berry jelly Bloom the gelatin sheets in iced cold water. Boil the strawberry puree, sugar and raspberry puree together until the sugar melt, then take it out of the heat and stir in the gelatin. Let the mixture cool completely. Pour the Red berry jelly over the vanilla mousse and freeze. Make Pistachio white chocolate mousse Bloom the gelatin sheets in iced cold water. Beat the egg yolks with pistachio paste and sugar, boil the milk, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan out of the heat and stir in the gelatin and white chocolate. Let the mixture cool. Whip the whipping cream until soft peaks form. Fold 1/3 of the whipping cream into pistachio mixture. Pour the mixture back into the whipped cream bowl, fold to combine. Pour the pistachio mousse over the jelly and freeze until firm. Remove from the freezer and cut into pieces, decorate with chopped pistachio and white chocolate, and refrigerate until ready to eat. Pistachio Vanilla Entremets
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Such an extravagant treat needs a touch of gold. It’s only appropriate. Chocolate mousse entremet is my favourite of all my favourite chocolate desserts. This is a deceptively light but incredibly rich dessert. A single serve will guarantee to keep chocolate craving at bay for a while. It’s not something that I indulge often, which makes it special when I do. There are 5 components to this entremet; chocolate sponge, chocolate syrup, chocolate mousse, chocolate sauce and chocolate glaze. I love every component in this entremet. I will definitely try to use some of these components for my other entremets in the future. The recipe below for the chocolate mousse component makes a huge amount of chocolate mousse. I have yet to experiment with making a smaller quantity of chocolate mousse, so I’m not sure how it will work out if we halve the ingredients. I used a 70mm diameter x 34mm height 6 cavities half semi-sphere silicon mould which I brought from ebay. It’s the same type of mould that you use for British marshmallow tea cakes. The main reason why I use a semi-sphere mould is that the dome shape makes glazing a lot easier. I have made these chocolate mousse entremet using a 70mm diameter round cake ring before, and I found it difficult to glaze along the sides. The tip to making this chocolate mousse entremet is to use a good quality 70% dark chocolate that you like to eat on its own. This chocolate mousse entremet is only going to be as good as the chocolate that you use. Chocolate Mousse Entremet (Adapted from Desserts by Pierre Herme) Makes 6 numbers of 70mm diameter semi-sphere cakes Chocolate Sponge 20 grams Dutch-processed Cocoa 20 gram all-purpose flour 16 grams cornstarch 3 large egg whites 100 grams caster sugar 5 large egg yolks 40 grams unsalted butter, melted and cooled to room temperature To make chocolate sponge: Preheat oven to 180C conventional (or 160C fan-forced). Line 30cm x 20cm cake pan with baking paper. Sift and combine cocoa, flour and cornstarch. Set aside. In a clean bowl, using an electric mixer, whisk egg whites until foamy. Add 50 grams sugar and whisk until stiff peaks form and egg whites are glossy. Set aside. In a separate bowl, using an electric mixer, whisk egg yolks and the remaining 50 grams sugar until pale and creamy. Add one-third of whipped egg whites into egg yolk mixture and fold in lightly using a spatula. Fold in the flour mixture, followed by cooled melted butter. Add remainder of the whipped egg whites and fold to incorporate completely. Bake for 15 to 20 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely. Chocolate Syrup 50 grams caster sugar 10 grams Dutch-processed cocoa 110 ml water To make chocolate syrup: Combine sugar, cocoa and water in a saucepan, stir over medium-high heat until sugar dissolves, bring the mixture to the boil. Remove from heat and set aside to cool completely. Chocolate Mousse 500ml heavy cream 300 grams 70% dark chocolate, finely chopped 2 large eggs, room temperature 5 large egg yolks, room temperature 125 grams caster sugar 45 ml (3 tablespoons) water 1/2 cup slivered almonds, toasted, and finely chopped To make chocolate mousse: Using an electric mixer fitted with a whisk attachment, whisk cream to medium peaks. Set whipped cream aside in the fridge while we work on the rest of the chocolate mousse. Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside until it cools to 45C. Meanwhile, place yolks and eggs in the bowl of a mixer fitted with the whisk attachment. In a small saucepan, combine sugar and water and bring to the boil, swirling pan occasionally to dissolve sugar. Continue to boil until the temperature reaches 115C. Remove pan from heat. Whisk eggs on high speed, and start pouring the syrup in a thin stream into the egg, take care to avoid the spinning whisk. Continue to whisk until the eggs triple in volume and cool to room temperature. Fold a third of the whipped cream into the cooled chocolate using a hand whisk. (Note: You can be quite rough with folding the cream into the chocolate at this stage. The melted chocolate might start to clump together. Just keep mixing until the mixture comes together and is well combine.) Using a spatula, work as delicately as you can, fold in the rest of the whipped cream until combined, followed by the egg mixture. Finally, fold in the toasted almonds. It is best the use the mousse now while it is still soft and spreadable. Chocolate Sauce 60 grams 70% dark chocolate, finely chopped 125 ml water 60 ml heavy cream 25 grams sugar To make chocolate sauce: Combine all the ingredients in a small saucepan, stirring constantly over medium-high heat, and bring the mixture to the boil. Reduce heat to low and simmer, stirring constantly until the sauce thickens slightly and coats the back of the spoon. Remove from heat and set aside while you work on the chocolate glaze. Chocolate Glaze 80 ml heavy cream 100 grams 70% dark chocolate, finely chopped 20 grams unsalted butter, cut into 4 pieces, softened at room temperature 105ml (7 tablespoons) of chocolate sauce, warm or at room temperature To make chocolate glaze: Note: Make the glaze only after you have assemble and freeze the chocolate mousse cake. In a small saucepan over medium heat, bring the heavy cream to a boil. Remove from heat and pour hot cream over the finely chopped chocolate in a heatproof bowl. Allow to sit for 1 minute to let the chocolate melt slightly, then stir slowly in a small circle starting at the centre of the bowl, stirring gently in a circular fashion, gradually increasing the size of the circle. Continue to stir until all the chocolate has melted. Measure the temperature of the mixture, which should be at 60C. If it's too cool, place bowl over simmering water, and remove from heat once the temperature reaches 60C. If it's too hot, allow to cool to 60C. Stirring gently, blend in butter and the chocolate sauce. Once again, check the temperature of the glaze, which should be between 35C to 40C at which the glaze attains prime pourability. Use glaze immediately. To assemble: Spoon or pipe chocolate mousse into the cavities of a 70mm diameter x 34mm height half semi-sphere silicon mould, leaving a gap about the same thickness of the chocolate sponge. (You can use small cake ring if you wish.) Cut out 70mm diameter round sponge with a cookie cutter. Brush sponge generously with chocolate syrup. Place sponge over the mousse and press down lightly. Wrap the mould well with plastic wrap and freeze until completely frozen (at least 6 hours). Remove the chocolate mousse cakes from the mould. Place cakes on a cooling rack set on a baking tray. Working very quickly, and in a confident and smooth motion, pour glaze over frozen chocolate mousse cakes. (The glaze will set very quickly and there is no going back to fix up areas that is not covered in the glaze as I found out the hard way.) Allow the chocolate mousse cake to thaw completely before serving.
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I have a lot of limes now, and the best thing that I can do is using them ^^. Using lime is a bit different from lemon as it has sharp tangy taste while lemon has a hint of sweetness. The first version of this tart was not as good as I expected, I tried to make it the main ingredient but the result is it too monotone, no depth in flavour and texture -*-. It's not hard to use with but it needs more flavour to make it shine. So, I took another chance, this time lime is not alone, it come with berry filling. Not a lot of amount but the berry filling add enough depth to this tart. I add another lime flavour in different texture "the curd". As the fist time I tried to pair the lime with white chocolate and hoped it would add enough richness but it's not. So curd with a lot of butter is a better choice, as it has egg and butter, both of them make the tart richer both in taste and texture. Making this kind of sweet is fun, esp. when I have enough time, haha. Actually each step is very easy to make, don't forget to plan it wisely as some part of them needs time to set before using. Serve this tart with a cup of black hot tea (the one with floral or citrus note) is the best companion. Lime Berry Tart Makes 6 (7cm tart) Lime White chocolate mousse 45g ..................... Milk 3g ....................... Gelatine sheets 120g ................... White chocolate, chopped if large 10g ..................... Cocoa butter 45g ..................... Lime juice 170g ................... Whipping cream White chocolate glaze 135g ................... White chocolate, chopped if large 2.5g .................... Gelatine sheets 85g ..................... Whipping cream 20g ..................... Water 15g ..................... Glucose syrup 13g ..................... Vegetable oil Pate Sucree 67g ..................... Unsalted butter, soft ............................ Pinch of salt 46g ..................... Icing sugar 16g ..................... Almond powder 3/4tsp ................. Vanilla extract 36g ..................... Eggs 130g ................... Cake flour 15g ..................... White chocolate for brushing the pastry Lime Curd 88g ..................... Eggs 10g ..................... Corn starch 72g ..................... Granulated sugar 80g ..................... Lime juice 65g ..................... Unsalted butter ............................ Pinch of salt Berry filling 55g ..................... Raspberry puree 55g ..................... Strawberry puree 17g ..................... Granulated sugar 8g ....................... Lime juice 3g ....................... Gelatine sheets Make Berry filling Bloom the gelatine sheets in iced cold water, for at least 5 minutes. Put the rest of the ingredients into a microwavable bowl, heat in the microwave for 1- 1.30 minutes (600W) or until boil. Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water. Put the gelatine into the hot mixture, stir to melt. Let the mixture cool completely, and refrigerate. Make the Lime White chocolate mousse: Bloom the gelatine sheets in iced cold water, for at least 5 minutes. Put the milk and lime juice into a pan and bring to the boil. Meanwhile melt the white chocolate and cocoa butter together. Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water. Put the gelatine into the hot mixture, stir to melt. Mix the hot mixture with the melted white chocolate and cocoa butter mixture. Let the mixture cool completely before mixing it with the whipping cream. Whip the whipping cream until soft peaks formed. Fold 1/3 of the whipped cream into white chocolate mixture. Pour the mixture back into the whipped cream bowl. Fold to combine. Pipe the mousse into 6 pieces 7cm half sphere mould. Freeze until firm (overnight or 12 hours). Make the White chocolate glaze: Bloom the gelatine sheets in iced cold water, for at least 5 minutes. Put the white chocolate into a bowl. Put all the rest of the ingredients into the pan, and bring to the boil. Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water. Put the gelatine into the hot mixture, stir to melt. Put the hot mixture over the white chocolate, wait for 2 minutes, then stir slowly until the white chocolate completely melted. Let the mixture cool to 35C before using. Remove the Lime White chocolate mousse from the mould and cover the mousse with White chocolate glaze. Freeze until ready to use. Make the Pate sucree Put the butter into a bowl, stir until smooth. Pour the icing sugar into the bowl, and stir to combine. Pour the egg into the bowl, stir to combine. Put the almond powder into the bowl, stir to combine. Sift the flour and salt into the bowl, stir to combine. Remove from the bowl, and press with the palm of your hand until fully mixed. Cover with plastic wrap and refrigerate for at least 2 hours. Remove from the fridge. Roll into 4mm thickness. Line 6 (8x2cm) tart rings with the pastry, and prick the base with fork. Refrigerate uncovered for at least 2 hours or overnight. When you're ready, preheat the oven to 160C. Bake the pastry for 20-30 minutes or until golden brown. Let the pastry cool completely before using. Make Lime Curd: Put all the ingredients except the butter into a saucepan, place over low heat, stir all the time. Heat until thick. Pass through sieve into a bowl. Place the butter over the curd, let it melt slowly. Stir slowly until smooth, place the plastic wrap directly over the curd and let it cool completely. Melt 15g of white chocolate and brush it over the base of the pastry. Refrigerate for 10 minutes to set the chocolate. Spoon the lime curd into the pastry. Pipe the berry filling over the curd. Place the Lime White chocolate mousse over the berry filling, refrigerate the tart for 2-3 hours (the mousse will defrost). Decorate as you wish before serving. Lime Berry Tart: Lovely tangy tart
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Nouvelle recette de saison et surtout nouvelle collaboration avec mon amie Laëtitia :) Nous avons souhaité partir sur une tarte bien régressive, pile ce qu'il fallait avec ce temps maussade ! Le choix a été vite trouvé : une tarte aux noix de pécan bien gourmande avec sa garniture au sirop d'érable.Pour cette recette, je me suis littéralement inspirée des fameuses pecan pie en version moins sucrée et "un peu moins calorique". J'ai choisi de réaliser une pâte sucrée à base de sucre muscovado. Il
