TROPICAL SUNSHINE ENTREMET CAKE

I know, winter is still with us, and it will be for a while. But I cannot resist a shout to what’s to come in a few weeks. This entremet cake celebrates summer in a tropical paradise, any paradise of your choice. Coconut and passion fruit, for a creamy and refreshing mousse cake.

TROPICAL SUNSHINE ENTREMET CAKE
(from the Bewitching Kitchen, adapted from several sources)

Silikomart mold:  Lady Queen

Two days before – make passion fruit insert and freeze.

One day before – make cake layer and coconut  mousse. Assemble cake and freeze. 

Showtime Day – make mirror glaze, glaze cake and defrost before serving

For coconut dacquoise layer
140g egg whites
½ tsp cream of tartar
170g  sugar
80g almond flour
60g desiccated coconut (I used coconut powder, a product from Sri Lanka)
28g  all purpose flour, sifted
20g butter, melted and cooled

In the bowl of a stand mixer fitted with a whisk attachment, place the egg whites, cream of tartar and whisk until foamy and a trail starts to form as the beater goes through the egg whites  Gradually add in the sugar until firm peaks form. Gently fold the almond meal, desiccated coconut and flour into the egg whites in 3-4 additions. Fold some of the mixture into the melted butter before adding back into the rest of the mixture and folding until combined.

Spread into a half Flexipat or a lined baking tray and bake at 400 F°C for about 9 min.  Cool,  freeze for 10 min and cut in the appropriate shape to fit the bottom of the mold. You will have cake leftover.

For passion fruit cremeux:
160g passion fruit juice/pulp
4g gelatin + 20ml cold water
100g sugar
4 egg yolks
20g cornstarch
120g butter, softened
1 teaspoon vanilla extract

Bloom the gelatin in cold water.

Bring the passion fruit juice to the boiling point in a saucepan. In the meantime, mix the egg yolks with sugar until pale. Add the cornstarch and mix well. Pour the hot passion fruit puree over the egg yolk mixture then return back on heat and cook on low just until thickened and it reaches 185 F.

Remove from heat and stir in the gelatin. Allow to cool down to 105F then add the butter and mix well. Pour the cremeux into the smaller mold of the kit Lady Queen.

For coconut mousse:
1 can coconut milk – approx 400ml
10g gelatin + 50ml cold water
2 egg whites
120g granulated sugar
60ml water
1 teaspoon vanilla extract
150ml heavy cream, whipped to consistency of melted ice cream

Bloom the gelatin in cold water.

Heat up the coconut milk just until warm then remove from heat and stir in the gelatin and vanilla. Let it cool while you make an Italian meringue. Boil the sugar and water in a saucepan until it reaches 240 F.

While the sugar syrup cooks, whip the whites until fluffy. Pour the hot syrup over the whipped whites and continue mixing for a few more minutes until glossy and stiff. Fold the whipped cream into the coconut milk mixture then add the meringue.

ASSEMBLE THE CAKE
Place coconut mousse in the large Lady Queen mold filling halfway. Carefully drop the frozen insert. Fill with mousse almost to the top, cover with the cake.

Freeze the whole thing overnight. Un-mold and glaze on the day you want to enjoy the cake.

For mirror glaze:
3 sheets Platinum grade sheet gelatin
120ml water
150 g liquid glucose
150 g granulated or caster sugar
1 tsp agar-agar
100 g condensed milk
150 g white chocolate, chopped fairly small
½ tsp titanium oxide (optional, but advisable)
yellow and orange gel food coloring

Put the water, sugar, liquid glucose and agar-agar in a small pan and bring to simmering point, stirring occasionally to dissolve the sugar. Remove from the heat and let it stand for about 5 minutes. This is the base syrup for the glaze.  Meanwhile, soak the gelatin in some cold water for about 5 minutes. Squeeze out the excess water and stir into the hot water, sugar and liquid glucose mixture to dissolve. Stir in the condensed milk and the titanium oxide.

Put the chocolate in a medium bowl and pour this hot mixture slowly over the chocolate, stirring gently to melt it, avoid making bubbles. A stick immersion blender works great, but you must keep the blades fully submerged at all times. If bubbles are present, pass the mixture through a fine sieve. When the glaze is at around 105 F, separate a small amount to dye yellow and a small amount to dye orange. Add them on top of the white glaze, do not mix too much, just a delicate swirl with a chopstick.

The ideal temperature to glaze is 92 to 94 F. Glaze the frozen cake. Defrost 2 hours in fridge before serving.

ENJOY!

to print the recipe, click here

Comments: I used a Silikomart mold kit called “Lady Queen“, but you can improvise and make it in a circular mold with the insert made in a smaller ring. Or make individual semi-sphere cakes. The amounts I am giving you will leave you with some leftover coconut mousse, which freezes well in small amounts if you’d like to have a simple dessert later. The passionfruit insert is just right for the kit.

I really liked the way this cake turned out. Full disclosure: the chocolate decorations were added to hide some capital sins. I made a few wrong assumptions about the amount of glaze needed. The cake is only 7 inches in diameter, smaller than most cakes I am used to mirror-glazing, so I did a single batch of glaze. It is ok if you use a single color, but to make a white, yellow and orange with enough to cover all sides, it would be better to have about 25% more. However, I do believe you can get by with the exact amount I include in the recipe, IF you pay attention to the glaze as it drips down the sides, to notice right away if there are gaps. I was way too optimistic and careless. When I realized the gaps, it was time for a big adrenaline rush, followed by quickly scraping glaze from the baking sheet, and trying to fix as many boo-boos as possible. Good thing I had some tempered chocolate decorations in the freezer, so I put them to use. I am also quite grateful for the absence of cameras during baking disasters at home. Feels amazing to be able to deal with them without having to channel my inner Lucille Ball.

The dacquoise had a very nice coconut flavor and great texture. I think the mousse was a perfect match for the passionfruit cream, both in color and flavor. The way the mold is designed makes it for a pretty large insert, so it ended up a bit heavy and had a tendency to sink to the bottom. I believe they could have made the insert a tad smaller, but who am I to criticize Silikomart? Pouring less volume in the insert could be a solution, but it will have a higher chance to break as you un-mold it.  Overall, those are minor details and I am ok with the way it all worked.

This Tropical Sunshine Entremet Cake was the first dessert in the Mondays with Sweetness 2020 series. I hope our colleagues enjoyed it.

 

ONE YEAR AGO: Freekeh with Zucchini and Almonds

TWO YEARS AGO: Salmon a la Wellington, re-visited

THREE YEARS AGO: The Unbearable Unfairness of Cake Baking

FOUR YEARS AGO: Hermit Cookies

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SIX YEARS AGO: Ottolenghi & Tamimi’s Roast Chicken with Clementines

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EIGHT YEARS AGO: Grilling Ribbons

NINE YEARS AGO: Peppery Cashew Crunch

TEN YEARS AGO: Ossobuco Milanese: an Italian Classic

SANTA HAT MINI-MOUSSE CAKES

In case you’ve missed my big announcement:
7 days to showtime!

I believe that once Thanksgiving is over, we are allowed to go deep into all sorts of end of the year festivities. Christmas included. Having said that, I am ready to share little mousse cakes I’ve been flirting with for a couple of years. As I stumbled on cute examples on Pinterest, Instagram, and food blogs, I kept telling myself I had to give them a go. My version pairs white chocolate mousse (plus a touch of yogurt) with raspberries. I had a lot of fun making them, and even more fun sharing with our colleagues from the department.

SANTA HAT MINI-MOUSSE CAKES
(adapted from several sources, main inspiration from Lilicakes)

For the sable base:
100g icing sugar
½ tsp vanilla paste
150g unsalted butter
50g egg yolks
50g almond meal
250g all-purpose flour

Place the icing sugar, vanilla bean paste and butter in the bowl of a stand mixer and mix until there are no lumps of butter left. Add in the egg yolks and combine before adding the almond meal and plain flour. Continue beating until it just comes together. Remove the dough from the stand mixer and place on top of a silicone mat, press it gently in a rectangle shape.

Add a very small amount of flour on top of the dough, add a piece of parchment paper on top and roll it to 3mm thickness. Cut circles slightly bigger than the size of your dome cakes.  Freeze for 10 min. Bake in a 350F oven for around 8 minutes, until you get a slight golden color on the edges. Let it cool completely on a rack.  Can be prepared a couple of days in advance.

for the raspberry insert (make the day before assembling):
175g raspberry puree (I used frozen, processed and sieved)
15g maple syrup
3 sheets gelatin (Platinum grade)

Soak gelatin leaves in cold water for 10 min. Bring the raspberry puree and maple syrup to a gentle boil, remove from heat, let it stand for 5 min to cool down slightly. Add the drained gelatin and mix well. Place the mixture in semi-sphere molds appropriate to place in the center of your dome cakes. Freeze overnight or for at least 4 hours.

for the white chocolate mousse:
110 grams of cream cheese at room temperature
200 grams of Greek yogurt at room temperature
225 grams of white chocolate
6 grams of gelatin leaves
50 grams of milk
180 grams of whipping cream
1 T sugar

Hydrate the gelatin leaves in very cold water for 10 mon. Mix the cream cheese and yogurt with in a KitchenAid type mixer with a paddle attachment until homogeneous. Reserve. In a saucepan boil the milk and add the previously hydrated jelly leaves, mix and add to the yogurt-cream cheese mixture. Mix for a minute or so to disperse the gelatin through.

Melt the white chocolate in the microwave and add to the yogurt mixture. Reserve. Whip the cream until it gets the consistency of melted ice cream. Fold gently into the yogurt mixture.

Assemble the mini-cakes:
Place mousse in six semi-sphere molds, filling a little more than half its volume. Place the frozen raspberry jelly in the center, fill with mousse and level the top with an off-set spatula. Freeze overnight.

for the marshmallow decorations.
9g powdered gelatin (I used fish gelatin, 250 bloom)
50g very cold water
60g egg whites at room temperature
17g  + 165g superfine sugar (divided)
50g water
35g glucose syrup or light corn syrup (light)
1 tsp Chambord (optional)

Bloom the gelatin in cold water for 10 min. It will form a thick paste.

Whisk the egg whites with 17 g of sugar until it foamy. Add the gelatin, whisk for another minute and turn the mixer off.

In a heavy saucepan, bring 50g of water, 165g sugar and glucose to a boil, making sure the sugar dissolves fully. Heat the mixture to 250F, when it gets to that point, turn the mixer on full speed and drizzle the hot syrup on it while whisking. Whisk at full speed for 3 minutes, add Chambord, continue whisking for 2 more minutes.

Add the marshmallow to a piping bag with an 8mm round tip. Pipe lines long enough to circle the diameter of your mold. Pipe little molds for the hats. Sprinkle dessicated coconut all over. Reserve at room temperature for about 3 hours.

For the mirror glaze:
3 sheets Platinum grade sheet gelatine
120ml water
150 g liquid glucose
150 g granulated or caster sugar
1 tsp agar-agar
100 g condensed milk
150 g white chocolate, chopped fairly small
red gel food coloring

Put the water, sugar, liquid glucose and agar-agar in a small pan and bring to simmering point, stirring occasionally to dissolve the sugar. Remove from the heat and let it stand for about 5 minutes. This is the base syrup for the glaze.  Meanwhile, soak the gelatin in some cold water for about 5 minutes. Squeeze out the excess water and stir into the hot water, sugar and liquid glucose mixture to dissolve. Stir in the condensed milk.

Put the chocolate in a medium bowl and pour this hot mixture slowly over the chocolate, stirring gently to melt it, avoid making bubbles. A stick immersion blender works great, but you must keep the blades fully submerged at all times. If bubbles are present, pass the mixture through a fine sieve.

Leave the glaze uncovered for an hour at room temperature for the glaze to cooled and be slightly thickened: if it is too runny you will get too thin a layer on top, colors will not blend well and less glaze will cling to the sides of the cake. The ideal temperature to pour the glaze is 92 to 94 F.

Remove the cake from the freezer, place on a rack over a baking sheet. If you like to make it easier to save leftover glaze, cover the baking sheet with plastic wrap, so that you can lift it and pour easily into a container.

Glaze the cakes, place them over the reserve sable cookies and decorate with the marshmallow.

Defrost in fridge for at least 2 hours before serving.

ENJOY!

to print the recipe, click here

Comments: I know, I know, the recipe is a mile long. Let me focus on a couple of points about it. First, I am kicking rules to the side and confessing to you that I will never chill my sable dough before rolling it out. It is a bit on the soft side once it comes out of the mixer, but trust me, it will be fine. Place it gently over Silpat. Roll it under parchment paper to the thickness you need, in this case 3mm. If you have those plastic pastry rolling guides, now is the perfect time to use them.  The more uniform the thickness, the better they will bake. Roll, cut and freeze. I actually made two batches of bases, one of them pistachio-based, but used the almond, lighter ones for this dessert.

One of the benefits of being in “that show”, is that I had to learn to work very fast and save time at every opportunity. I realized that as long as you protect the pastry dough either with plastic wrap or parchment paper (it truly depends on our goal, for pie crusts plastic wrap is the best way), it rolls pretty nicely as soon as mixed. Much better than cold dough does.  Ten minutes in the freezer is all you need before baking. There, I saved you at least one hour of work!

Second point I want to make: I adore mirror glazes but don’t care for their texture. Colette Christian has a beautiful macaron cookbook in which she advises using a bit of agar together with gelatin for macaron fillings, particularly if they will sit at room temperature for a while. I immediately thought about incorporating that trick into mirror glazes. And I am thrilled to tell you that the texture got a lot better. I will play with it in the near future to optimize it, but if you also like the look of mirror glazes but would prefer a more sturdy texture, think of adding a bit of agar. The only thing is that it needs to be boiled, so add it together with the sugar/glucose mixture.

These cakes turned out exactly the way I wanted them to, the only tricky part was placing the decorations, as marshmallow is super sticky. Just work slowly and keep in mind that wherever it sticks first, that’s where it will be… Be careful with the positioning of the string in the beginning, so that the angle is right to wrap it around keeping it nicely on the same level all the way.

I cannot resist posting one more photo of the little Santa Hats, as the light bulb of my light stand made a cool effect on the mirror glaze…

The inclusion of agar-agar in the mirror glaze did a nice job improving the texture. Since my mousse cakes always sit in the fridge overnight before they are shared with our colleagues, the gelatin-based glaze suffers a bit. Whenever I  slice them, there is some bleeding and sliding of the glaze. This time it behaved a lot better, so thank you Chef Colette!

I hope you consider making some Santa Hats for your holiday get-together. As usual, this type of dessert can be prepared over several days, with very little hands-on work each day. As for the molds I used, the large ones are here, the small ones here. I had a little leftover mousse, which I froze into a pretty cute Silikomart mold, and served over a sable base, with a little spray of white chocolate velvet.

ONE YEAR AGO: Fun with Sourdough

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THREE YEARS AGO: New Mexico Pork Chile, Crockpot Version

FOUR YEARS AGO: Chocolate on Chocolate

FIVE YEARS AGO: Double Chocolate and Mint Cookies

SIX YEARS AGO: The Story of my first Creme Brulle’

SEVEN YEARS AGO: Sourdough Mini-rolls

EIGHT YEARS AGO: Focaccia with Sun-dried Tomatoes and Gorgonzola

NINE YEARS AGO: Mediterranean Skewers

TEN YEARS AGO Fettuccine with Shrimp, Swiss Chard, and Tomatoes

 

 

 

 

 

HALLOWEEN ENTREMET CAKE

Today I share with you a mousse cake that celebrates the season with the flavors of pumpkin and warm spices, plus the colors of Halloween. The spider effect on the mirror glaze is optional, but in my opinion, oh so very cool…  What do you think?

HALLOWEEN PUMPKIN ENTREMET CAKE
(from the Bewitching Kitchen, inspired by Kirsten Tibbals)

for the almond sponge:
65g powdered sugar
75g almond flour
65g whole eggs
40g egg yolks
140g egg whites
40g caster sugar
25g brown sugar
½ tsp cream of tartar
60g all purpose flour

In the bowl of a stand mixer fitted with a paddle attachment, beat the icing sugar, almond flour, whole eggs and the egg yolks until thick and forming a nice ribbon as you allow the batter to fall from the paddle. This will take around 8 minutes.

In another bowl of a stand mixer fitted with a whisk attachment, whisk the whites with the cream of tartar to medium peak. Gradually add in the caster sugar. Fold in 1/3 of the meringue with the almond base, add the brown sugar and flour then gently fold in the remaining meringue. Spread the sponge evenly into a half sheet pan covered with parchment paper, or use a Flexipat.

Bake for around 10 minutes at 350F.  Remove from the oven and place into the freezer for approximately 30 minutes. Once cool, remove from the Flexipat and use a cutter to cut a disc for the base of the entremet. You will have a little leftover cake that you can freeze for future adventures.

for the pumpkin chocolate insert:
75g canned pumpkin
40g whipping cream
½ tsp cinnamon
½ tsp nutmeg
1 tsp ground ginger
65g milk chocolate, cut in small pieces
1.5g gold gelatin sheets
40g whipping cream, whipped to melted ice cream consistency

Pre-soak the gelatin in a bowl ofcold water. Heat the first amount of cream (40g) to simmering, almost boiling. Add the pumpkin puree and whisk.  Add in the pre-soaked gelatine and combine. Pour the hot mixture over the chocolate cut in small pieces in a bowl. If necessary, use an immersion blender to make it smooth.  Place into a bowl and once it cools to 98F or below, fold through the whipped cream using a spatula.

Pour the  mixture inside a suitable ring (or silicone mold) smaller than the ring used for the entremet. If using a ring, cover the bottom with plastic film bringing it up to the sides. Freeze overnight.

for the caramel mousse:
7 g gelatine
37 ml water
150 g sugar
52 g glucose or corn syrup
67 ml water
¼ tsp salt
190 g  + 375 g heavy cream
2 egg yolks

In a small bowl, mix gelatin and water (37ml) together and leave for 5 to 10 minutes until set. Meanwhile, in a sauce pan, mix together sugar, glucose (or corn syrup), water (67ml) and salt. Cook on medium high heat until you achieve a caramel syrup with deep amber color. Do not allow it to smoke or burn. Meanwhile, in another sauce pan, slightly the heat the 190 grams heavy cream, so when the caramel is done you can pour the cream right away. Carefully pour it in and mix well until fully combined.

In another bowl, whisk the egg yolks. Then add a third of the caramel to the beaten yolks and beat quickly together to temper the yolks. Pour the mixture back into the caramel and stir well to combine. Continue stirring until it reaches 180-182 °F. Heat the gelatin in the microwave for 20 seconds until melted (do not boil it, if needed reduce the power of your microwave to 70% or so) and mix into the caramel cream. Pass the cream through a fine mesh strainer, and set it aside to cool to 113 F.  When cooled, whisk the remaining heavy cream (375 g) into a melted ice cream consistency. Then fold it in two additions into the caramel cream, until well combined.

Prepare a 20cm ring (7+3/4 to 8 inch) by covering the bottom with plastic film and lining the inside with acetate film. Pour 1/2 of the mousse inside, carefully drop the frozen pumpkin-chocolate insert and cover with mousse. Smooth the surface with an off-set spatula then cover with the reserved almond sponge.  Smooth the surface again and freeze overnight.

for the mirror glaze:
3 sheets of Platinum grade sheet gelatin
120ml water
150 g liquid glucose
150 g granulated or caster sugar
100 g condensed milk
150 g white chocolate, chopped fairly small
gel food coloring (orange and brown 4:1)

Put the water, sugar and liquid glucose in a small pan and bring to simmering point, stirring occasionally to dissolve the sugar. Remove from the heat and let it stand for about 5 minutes. This is the base syrup for the glaze.  Meanwhile, soak the gelatin in some cold water for about 5 minutes. Squeeze out the excess water and stir into the hot water, sugar and liquid glucose mixture to dissolve. Stir in the condensed milk and the gel colors (orange and brown 4:1)

Put the white chocolate in a medium bowl and pour this hot mixture slowly over the chocolate, stirring gently to melt it, avoid making bubbles. A stick immersion blender works great, but you must keep the blades fully submerged at all times. If bubbles are present, pass the mixture through a fine sieve.

Leave the glaze uncovered for an hour at room temperature for the glaze to cooled and be slightly thickened: if it is too runny you will get too thin a layer on top, colours will not blend well and less glaze will cling to the sides of the cake. The ideal temperature to pour the glaze is 92 to 94 F. Once it is slightly above that (around 97 F), remove a small portion and add dark brown gel color to it, mixing well. Pour the un-dyed portion in a large measuring glass with a spout, add the dark brown mixture to it, mix with a chopstick just barely.  Make sure it is at the correct pouring temperature. Remove the cake from the freezer, place on a rack over a baking sheet. If you like to make it easier to save leftover glaze, cover the baking sheet with plastic wrap, so that you can lift it and pour easily into a container.

Pour the glaze in a circular motion, starting at the center, making sure it flows homogeneously on all sides. Tap the rack gently to settle the glaze, and very gently and quickly run an off-set spatula on top of the cake to force excess glaze to run down the sides. Do that just once, or you will ruin the marble effect.

for the spider web effect:
2 tablespoons neutral glaze
black food dye

Heat the neutral glaze to 150 F.  The easiest way to quickly reach 150F is to add 2 Tbs neutral glaze to a small bowl and microwave to boiling. Quickly add a small amount (2 tsp or so) of room temperature neutral glaze and the black dye. Mix well. Keep hot until needed, with a hot spatula ready to go. As soon as the mirror glaze is poured, add a small amount of black glaze at 150 F to the spatula and run over the surface. The contrast of temperature and composition (fat versus water based suspensions) will create a natural web effect. The less you mess with it, the better!

Place cake in fridge to defrost for 2 hours before serving.

ENJOY!

to print the recipe, click here

Comments: The idea for this cake started from a class online offered by the one and only Kirsten Tibbals. She made the most amazing Pumpkin Petit Gateau that included green stems shaped with chocolate. Way beyond my skill level, so from that idea I just borrowed the pumpkin-chocolate insert. Then I coupled it with one of my favorite mousses for entremet cakes, quite simple to prepare and with delicate flavor. The base of the cake was an almond sponge, and I used the traditional mirror glaze in the mandatory orange color to lock the spirit of the season. It had been a while since I last attempted a spider web effect, and Halloween quickly approaching seemed appropriate for another stroll in that territory.

My only issue with the cake was the size of the pumpkin-chocolate insert. I am giving you a slightly reduced amount than I used, because my insert was too heavy and it sunk to the bottom of the mousse. It still tasted very good and had the desired texture, but I was hoping for a centered insert surrounded by the caramel mousse. Instead, it turned out as a two layer cake. No major harm done, but not quite the way I planned.

I loved the texture of the almond sponge, and the way the mousse allowed the more assertive taste of the pumpkin-chocolate to shine. As to the spider effect, I am getting more confident about it, I remember my first attempt was quite nerve-wracking, but now I got a good system to get the temperature correctly.

Allow me to share one more picture of my Halloween cake, because I thought the effect of the light bulb shining on the glaze turned out pretty interesting…

Liked the post? Grab a pin and make Sally happy…

 

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TWO YEARS AGO: Kansas Corn Chowder

THREE YEARS AGO: Impossibly Cute Bacon and Egg Cups

FOUR YEARS AGO: Pulling Under Pressure

FIVE YEARS AGO: Cooking Sous-vide: Two takes on Chicken Thighs

SIX YEARS AGO: Miso Soup: A Japanese Classic

SEVEN YEARS AGO: On my desk

EIGHT YEARS AGO: A must-make veggie puree

NINE YEARS AGO: Vegetarian Lasagna

TEN YEARS AGO:  Brazilian Pão de Queijo

GIANT COOKIE MEETS MOUSSE

…and the Entremet Cookie is born! I cannot take credit for it, so before I even start talking about this delicious dessert, let me thank Maxime, from Empreintesucree.fr.  She is a professional pâtissière who shares very detailed recipes of her beautiful productions. If you are a bit intimidated by entremet type cakes, this one is an excellent starting point, especially if you simplify the decoration steps (see comments). I guarantee it will still impress your guests.

ENTREMET COOKIE
(slightly modified from Empreintesucree.fr)

for the cookie base:
80 g butter (at room temperature)
65 g muscovado sugar
a pinch of salt
1 egg (55 g)
120 g all purpose flour
2 g baking powder
90 g dark chocolate mini chips

for the chocolate cream:
1 egg yolk
10 g of sugar
100 g heavy whipping cream
38 g dark chocolate (I used Lindt 70%)

for the dark chocolate buttercream:
6 Tablespoons unsalted butter, softened
290 g confectioners’ sugar
90 g unsweetened cocoa powder
1/3 cup whole milk
2 teaspoons vanilla extract
1/4 teaspoon salt

for the chocolate mousse:
180 g Caramelia chocolate (or milk chocolate of  your choice) of milk chocolate
250 g heavy whipping cream

for the chocolate velvet spray (optional)
120 g milk chocolate (I used Caramelia)
80 g of cocoa butter

for decoration:
golden stars
chocolate Crispearls

Suggested timeframe: make cookie two days before serving time and freeze it. The day before serving make the mousse, and the chocolate cream. Assemble the cake and save the cream in fridge until cake is un-molded.  On serving day make the chocolate buttercream, and the chocolate spray suspension (if using).

Make the cookie base. Heat the oven to 350 F. Cover a cookie sheet with parchment paper  and place over it a 20 cm ring. Reserve.

In the bowl of a KitchenAid type mixer, cream the butter with the brown sugar and salt. Add the egg and mix again, then sift the flour with the baking powder and mix gently.  Add the mini chocolate chips, and spoon the batter inside the ring. (It is easier to just pour the batter over the parchment paper eye-balling the dimension, then sit the ring on top and use an off-set spatula to carefully spread it uniformly inside the ring).

Bake for about 15 minutes, until the edges start to get some color. Remove from the oven, and – using oven mitts – immediately make circles with the ring, which will make the cookie base shrink a little bit, as it is still hot. You just want to have the cookie a tiny bit smaller than the ring, so that the mousse will cover the edges fully.  Allow the cookie to cool completely before placing it in the freezer.

Make the chocolate cream.  Whisk the sugar and the egg yolk in a small bowl. In parallel, heat the cream in a small saucepan. Pour the cream over the sugar/yolk mixture to temper it, then transfer everything back to the saucepan. Cook the custard over low heat until 180 F.  Pour the cream over the chocolate until it is slightly melted and mix with a spatula.  Place a plastic film in contact with the cream and reserve it in the refrigerator. When ready to assemble, place in piping bag with a plastic adaptor and have two round piping tips ready, of different sizes.

Make the chocolate mousse. Melt the Caramelia chocolate gently in a double boiler.  Bring one third of the cream, about 80 g to a simmer in a saucepan. Pour the hot cream over the melted chocolate and mix with a spatula until fully smooth. Whip the remaining whipping cream until it gets the consistency of melted ice cream.  Pour half of the cream on your milk chocolate mixture and mix gently with a spatula. Add the remaining cream and mix again until you get a perfectly smooth chocolate whipped cream.

Assemble the dessert. Stretch a piece of plastic wrap on the 20cm circle ring, pulling it well to stretch it nicely.  Flip your circle over a baking dish that fits in your freezer and place a strip of acetate film on the inside to facilitate un-molding later. Pour all the mousse into the circle, then smooth roughly. Take the cookie out of the freezer and push it upside down into the foam (the smooth side of the cookie up). The mousse should be flush with the cookie, smooth over what is needed. Reserve the dessert in the freezer overnight.

Make the dark chocolate buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth. Turn the speed to slow, add the icing sugar and cocoa powder and beat until combined. Pour the milk and vanilla extract then add the salt and continue beating until well combined. Increase the speed to high and beat the frosting for a couple of minutes. Place in a piping bag fitted with a 1M tip or another star-shaped tip of your choice.

Make the chocolate suspension for velvet effect.  Melt milk chocolate and cocoa butter in a double-boiler. Filter and place the mixture into the tank of your sprayer. Temperature should be 98 F. Un-mold your dessert and immediately spray the chocolate on it. Ideally, do this inside a dishwasher with racks removed. Decorate the cake with the cream and buttercream, add sprinkles of your choice. Leave in the fridge to thaw for at least one hour before serving.

ENJOY!

to print the recipe, click here

Comments: Well, I do realize that it seems a bit of a stretch to post this recipe as simple and then come up with quite a few components to make it. As I mentioned, you can simplify it quite a bit. For instance, you can skip the two different types of piped decoration and do a drizzle of melted dark chocolate all over it. That would work well. A shower of golden sprinkles for fun and a bit of a dressed up look. The velvet spray is also optional. I find it fun to do, though, and it helps me deal with guilty feelings of having a sprayer sitting in the basement just for my patisserie adventures. It’s nice to put it to use.

On that note, three things are worth mentioning. First, you must strain the melted chocolate + cocoa butter before pouring it in the sprayer. If you look at my photo above, you’ll notice how much stuff gets retained in the sieve. That could conceivably clog the sprayer and you don’t want that at all. Second, if you are using a regular paint sprayer for chocolate work, the container is large, so what works very well is to place a much smaller plastic cup inside, so that you don’t need to make a huge amount of chocolate suspension. I used an empty Benecol container. And third, do the spraying inside an empty dishwasher, because it is a messy process and all you need to do after is turn the dishwasher on.

We took this cake to a dinner party at a friend’s home, so I snapped the pictures with my cell phone very quickly. I admit they are not prize-winning shots. At any rate, everybody raved about the dessert. The cookie component goes very well with the creamy mousse, and it had just the right thickness, don’t try to make it thinner because it won’t work the same way. I loved the contrast of the sharp cocoa buttercream with the milk chocolate cream and mousse, but the cake can shine with only one of the piped toppings.

Maxime, thanks for a lovely recipe, I am thinking of many variations in the future.

ONE YEAR AGO: The Brazilian Battenberg

TWO YEARS AGO: Salzburg Sourdough

THREE YEARS AGO: If I had One Hour

FOUR YEARS AGO: Apple Cinnamon Oatmeal Cake

FIVE YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

SIX YEARS AGO: Apricot-Raspberry Sorbet: A farewell to Summer

SEVEN YEARS AGO: Marcela’s Salpicon

EIGHT YEARS AGO: Pork Kebabs

NINE YEARS AGO: Fondant au Chocolat

TEN YEARS AGOGot Spinach? Have a salad!

 

MANGO HAZELNUT ENTREMET CAKE

It’s been a while since I made what is probably my favorite type of dessert. As far as entremet goes, this is a reasonably simple example, with a single insert in the center (mango gelée) and only two components in the base, a hazelnut dacquoise and a crunchy chocolate layer. I used the Silikomart Vague mold, I love its design and how easy it is to remove the frozen cake for final decoration, which involved chocolate spray and a few caramel-coated hazelnuts.

MANGO HAZELNUT ENTREMET CAKE
(from the Bewitching Kitchen)

For the hazelnut dacquoise:
75 g egg whites, at room temperature
50 g sugar
70 g hazelnut flour (I processed toasted hazelnuts)
50 g sugar
20 g all-purpose flour

Heat oven to 350F.

Beat the egg whites (with whisk attachment) until you can see a trail forming as the beater moves through them. Add the sugar slowly and beat until firm peaks form, but do not overbeat or it will get grainy (and ruined).  Add the hazelnut flour mixed with remaining 50 g of sugar and the flour, folding delicately. Pour or pipe the mixture in a circle about 8-in diameter over parchment paper. Cook for about 10 minutes, let it cool on a rack, while still a bit warm cut a circle of the exact dimension of the mold you’ll use to make the dessert (if using Vague mold, that will be 20 cm or 7 and 3/4 in).

For the mango insert:
150 g mango puree (I used frozen mango chunks)
25 g sugar
5 g gelatin in sheets (230 Bloom)

Soak the gelatine cut into pieces in cold water for 10 minutes.

Bring the puree together with the sugar to 120F, add the drained gelatin, mix and pour in a 6-inch ring, covered on the bottom with film and placed on a tray. Remove a small amount (about 2 tablespoons) for the decoration on top.

for the chocolate-crisp:
113 g Lindt milk chocolate with hazelnuts
10 g pistachio paste (or add 2 tsp coconut oil)
10 g puffed quinoa (or rice crisps cereal, or crumbled corn flakes)

Toast the puffed quinoa in a 350F oven for a few minutes, until fragrant. Melt the chocolate gently and mix it with the toasted quinoa and the pistachio paste. Spread as a thin circle on parchment paper, with dimensions a bit bigger than the bottom of the dessert mold.  Once it cools slightly,  cut it to fit exactly on top of the hazelnut dacquoise (20cm or 7 and 3/4 in).

For the white chocolate mousse:
175 g whole milk
35 g sugar
70 g egg yolks
7 g gelatin in sheets
175 g white chocolate
1/4 tsp vanilla paste
350 g cream

Soak the gelatin in cold water for 10 minutes. Break up the chocolate and place it in a bowl with the vanilla paste.

Bring the milk to a simmer in a saucepan. Whisk the egg yolks and sugar by hand in a bowl, pour over a bit of the simmering milk to temper it, then transfer the whole mixture to the pan and bring the temperature to 180F. Remove from heat, add the squeezed gelatin, pour into the bowl with the chocolate and emulsify using an immersion blender or a whisk. Make sure it is all very well combined and smooth. Allow it to cool.

Meanwhile whip the heavy cream to a consistency of melted ice cream. When the custard is around body temperature or just a bit warmer, fold the cream into it. Pour about 1/3 of the mixture into the Vague mold , place the frozen mango insert, pour chocolate mousse almost to the top, allowing just enough room for the crunchy chocolate layer and the dacquoise.  Add them, and fill any gaps on the sides with mousse. Wrap with plastic and freeze overnight.

for the chocolate spray:
300 g white chocolate
200 g cocoa butter

Melt together and place in sprayer at 90 F (I use a normal paint sprayer dedicated to chocolate only).

Turn out the frozen cake and spray immediately with a light coating of white chocolate suspension.  Melt the reserved mango gelatin very gently, and spoon some in the center of the mold. Keep in the fridge for at least 4 hours before serving. Decorate with caramel-coated hazelnuts.

ENJOY!

to print the recipe, click here

Comments: I am very happy with the flavors and textures of this baby. The tricky part of this type of dessert is assembling it, because it’s a process that is a bit “in the dark”, so to speak. With a regular layered cake, you can visualize the layers well, because you either bake them individually or cut slices from a bigger cake. As the cake is assembled, it is also easier to judge how much filling to add so that the layers end up as uniform as you want them to be. In mousse cakes like this one, it becomes a bit of a guessing game. For instance, how much to allow the insert to sink in, how to make sure it is properly leveled,  how to prevent large air bubbles to form, or to make sure the sides are smooth.  Small details can go wrong, but you may not realize until unmolding the frozen cake next day. Talk about cake-anxiety…  😉

You can see that part of the mango insert got a little wavy. That happened because when I first made the insert and set it in the fridge overnight, the pan got a bit tilted and I had to melt the layer again and re-freeze it, not an ideal situation. Lesson learned.  It is crucial to have space in your freezer that allows all components to lay flat and absolutely leveled.

The most fun part? Making the hazelnut with the pointy caramel bits. I followed the method described in Martha Stewart’s site, and it worked like a charm. My only advice is that you make more hazelnuts than you need. Some end up cracking as you stick the skewer, so it’s better to start with more. Also, some might roll a bit as the caramel drips compromising the shape of the drip. It is very important to let the caramel rest before coating the hazelnuts, but once it reaches the right viscosity, you must work fast. It is possible to re-warm the caramel briefly to continue using it, but it’s a bit of a hassle. I prefer to hit that magical point and work with it right away.

Finally, don’t let the lack of a Silikomart mold stop you from making this dessert. A simple ring or springform pan will work, as long as you have a second ring with smaller diameter to form the insert. And the velvet coating is also optional (although you can also buy a spray can with the suspension ready to use; be ready for sticker shock!). The surface is very smooth to start with (see the large photo in the composite picture), so you could leave it as it is, or melt some white chocolate and drizzle it all over the top, in a Pollock-manner.  You could dye the chocolate orange and then add the hazelnuts here and there.

ONE YEAR AGO: Lebanese Lentil Salad and a Cookbook Review

TWO YEARS AGO: Cottage Loaf

THREE YEARS AGO: Sourdough Loaf with Cranberries and Walnuts

FOUR YEAR AGO: Sichuan Pork Stir-Fry in Garlic Sauce

FIVE YEARS AGO: Our Green Trip to Colorado

SIX YEARS AGO: Ditalini Pasta Salad

SEVEN YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

EIGHT YEARS AGO:  Post-workout Breakfast

NINE YEARS AGO: Semolina Barbecue Buns

TEN YEARS AGO: Lavash Crackers