Sunday, March 4, 2018

Mango-pomelo and matcha petit gateaux

Is it March already?! 

Time really flies so fast and winter is almost over here in smoggy Hongkong...

Made these pretty petit gateaux few days ago. Need to take advantage of the weather as it is easier to make this kind of pastry when the temperature is below 25ºC.

Our oven is currently in oven heaven after almost 7 years of hard work! Thank you, Tefal for all those delicious cookies, cakes, breads, tarts, kilos of Lazy Oldie's baked char siew...... You'll be missed, oven lol 

Good thing that I didn't gave in that urge to eat the leftover matcha genoise sponge from my 2nd batch of mandarin orange entremet....

I actually made a 6-inch version of these cakes last year. It is easier to glaze a mini cake rather than a big one. If you've seen some videos on Instagram on glazing an entremet with the glaze dripping down perfectly along the sides and thought, it certainly looks easy! But not in real life! Homemade glaze has a mind of its own, it won't drip the way you want it to and unless you have that fool-proof recipe straight from the pastry chef.....

The glaze of these minis is more of a decoration than an actual glaze. Since I don't have enough store-bought natural mirror glaze, I decided to make it and made a few tweaks by increasing the amount of the ingredients and just added the leftover.

I added some pomelo flesh just because and it certainly adds texture and flavour. But not recommended as it turns watery after a day. Maybe if I made a pomelo jelly filling instead.....

The crumb shot of the filling is a bit messy but it tastes wayyyyy better than it looks!

Remember that in making any mango cakes, always use sweet mangoes, it will certainly make a difference......

Recipe adapted from Indulgence mousse cake

Makes 6 mini cakes or one 6x2-inch round cake

6 pieces (2-inch diameter x 6-mm thick each) Matcha genoise sponge, recipe here

Some pomelo flesh, optional

Mango pudding, make it 1 hour or a day ahead

7 grams whipping cream
8 grams evaporated milk
8 grams coconut milk
35 grams mango purée 
15 grams sugar
35 grams drinking water
4 grams gelatin leaf/sheet

* Soak gelatine in cold water until softens, 5-10 minutes.

* Bring sugar and water to a boil, stir until sugar is dissolved. Add the softened gelatine, with excess water squeezed out, and stir until gelatine is completely melted. Add in the cream, evaporated milk, coconut milk and mango purée, mix to combine. Take pan off heat, let cool slightly and pour mixture into the silicone mould. Freeze until set. 

Mango cheesecake layer:

85 grams whipping cream
60 grams cream cheese, at room temperature
25 grams sugar
4 grams gelatine leaf/sheet
20 grams mango purée
1/4 teaspoon mango paste

* Soak gelatine in cold water until softens, 5-10 minutes.

* Beat whipping cream until stiff peaks form, do not over mix, chill in the fridge until needed.

* In another bowl, beat cream cheese and sugar until smooth.

* Combine mango purée and softened gelatine in a small heat-proof bowl, place bowl into the pan with barely simmering water. Heat until gelatine is completely melted. 

* Add melted gelatine to the cream cheese mixture and stir until well-combined, mix in mango paste. Add in whipped cream and mix thoroughly. 

Mango mousse layer:

75 grams whipping cream
20 grams caster sugar
4 grams gelatine leaf/sheet
20 grams milk
75 grams mango purée
1/2 tsp mango paste

* Soak gelatine in cold water until softens, 5-10 minutes

* Beat cream and sugar until stiff peaks form, add in mango purée and paste, set aside.

* Combine milk and softened gelatine in a small heat-proof bowl and place it in a saucepan with barely simmering water, stir until gelatine is completely melted.

* Add in melted gelatine into the mango purée mixture, stir until well-combined. 

To assemble the mango filling:

* Stir the cream cheese filling, pour or pipe mixture evenly into a 6-cavity silicone mould, dropping the mould several times to remove some of the air bubbles. 

* Take out 6 pieces of mango pudding from the mould and place each piece on top of the cream cheese layer, gently pushing it halfway through. 

* Stir the mango mousse filling, pour or pipe evenly on top of the pudding and cream cheese layers, add in some pomelo flesh, pipe some more mango mousse enough to cover it. Add in a piece of genoise sponge, gently pushing it down, pipe more mousse along the sides, smoothing the top and scraping any excess mousse. 

* Freeze for about 8 hours or preferably, overnight.

Almost homemade mango glaze, recipe adapted from The New Pâtissiers, with slight tweaks

Makes about 325 ml glaze

125 grams mango purée 
80 grams water
20 grams glucose syrup
30 grams sugar
10 grams gelatine leaf/sheet
100 grams store-bought natural mirror glaze 
few drops of (Americolor) electric yellow colour gel

* Soak gelatine in cold water until softens, 5-10 minutes.

* Bring mango purée, water, glucose syrup and sugar to the boil. Turn off heat, add in softened gelatine and stir until completely dissolved. Stir in the mirror glaze and mix thoroughly. Add in few drops of colour gel, stir to combine.

* Strain glaze through a fine sieve. Let cool to 86-90ºF before using. Depending on the ambient temperature, the amount of the glaze and some other factors, it will take between 20 minutes to 1 hour.

Glazing and decorating:

6 pieces store-bought pink sugar paste flowers
some shredded dried coconut 

* Unmould frozen mango mousse, place in a wire rack. Put back into the freezer for about 30 minutes before glazing.

* Stir the mango glaze, pour over each mousse until completely covered. Glaze twice or 3 times, scraping the excess glaze from the baking sheet and back into the cup. Heating gently, if necessary. 

* Place glazed mousse into the fridge to set, about 10 minutes. Using an offset spatula, transfer each cake in a cake holder, gently scraping excess glaze from the bottom edges of the cake. Place back into the fridge to defrost, about 2 hours.

* Decorate bottom edges with shredded coconut and top with sugar paste flower. Serve straight from the fridge.

Thursday, February 1, 2018

Mandarin orange and matcha entremet

It's nearly that time of the year again!

The highly anticipated festival of the year for millions okay, billions of Chinese all over the world.....

Food and lai see, anyone?! lol 

Mandarin oranges/tangerine/satsumas are in season right now and a popular after dinner dessert for some Hongkongians. During Chinese New Year, mandarin oranges are considered a traditional symbol of abundance and good fortune (Wiki)

I want to make something a bit festive as a nod to the coming Year of the Dog. Since mandarin oranges are in season, very cheap and also an auspicious food, why make something out of these refreshingly sweet fruit? If you haven't tried freshly-squeezed mandarin orange, you're in for a treat!

These East meets West mini gateaux consist of 4 layers , mandarin orange mousse, matcha genoise sponge, mandarin orange jelly and mandarin orange glaze.

This is actually my 2nd batch of filled mousse, my first batch turned out a bit disappointing as 6 out of 8 pieces, had these hollow parts, where the sponges are not fully covered. You can easily remedy it actually by patching the errant sides with leftover mousse that is, if you haven't eaten the leftover..... 

The mousse on its own tastes really good, adding some Grand Marnier, really accentuates the flavour of mandarin oranges.

As you can see from the photo of the jelly below, the leftover jelly, by the way, as I was too lazy to make another batch. I can only get 6 pieces out of the leftover so I used 1 piece of store-bought jelly, and cut it in half, presto!

I go the easy way when it comes to another layer. Thinking of making a matcha dacquoise ( almond and hazelnut meringue) but settled instead to my favourite and easy to make matcha genoise sponge.

The orange glaze is semi-homemade, the natural mirror glaze is store-bought as I can't find the copies of my 2 glaze recipe. And that's actually a good thing as that store-bought glaze is quiet good with no odd aftertaste. Combined with mandarin orange juice and even added few drops orange colour gel, it  tastes surprisingly refreshing as the citrus taste really shines through!

I had one or more like, 3 minutes of scary moments when I poured the glaze (100ºF) and it just slides off. I thought maybe the orange juice is too thin to make a decent glaze? The recipe is not actually an orange glaze but a raspberry one and I sub it with orange juice. So I scraped the glaze from the baking sheet, pour it back onto the cup, re-heated it again and waited for it to cool down to 86ºF before pouring it. It seems to work and done it 3 times of scraping and re-heating before I got the desired thickness of the glaze.

Now for the leaves, nope, not edible, of course! Those are the washed and scrubbed leaves of the mandarin oranges......

Aren't they look adorable and squeezable?! 

Yup , it tastes as pretty as it looks lol 

Recipe adapted from Indulgence Mousse Cake (Bilingual Cookbook) 

Mandarin orange mousse

150 grams (freshly-squeezed) mandarin orange juice
70 grams (vanilla) sugar
15 grams custard powder
10 grams (Grand Marnier) orange liqueur
300 grams whipping cream
15 grams gelatine sheets
5 grams drinking water

* Soak gelatine sheets in cold water until softens, about 10 minutes. 

* In a small bowl, mix together 50 grams orange juice and custard powder, stir until smooth.

* Pour in 100 grams orange juice and sugar in a small saucepan, bring to a boil over medium heat. Add in the custard mixture and stir constantly until thickens, about 2 minutes. Transfer to a heat-proof bowl, let cool. 

* In a small heat-proof bowl, combine soften gelatine and water. Place bowl in a saucepan with barely simmering water, stirring from time to time until gelatine is completely melted. Keep mixture warm.

* Beat cream until soft peaks form, add in orange liqueur and orange custard, mix until well incorporated. Add in the melted gelatine, stirring as you pour, mix thoroughly. 

Matcha genoise sponge , baked in two 6-inch round pan (make this a day ahead)

* Cut matcha sponge into two 1/2-inch slices, one slice will yield 7 pieces using a scalloped-shaped cutter (1/4-inch size). See photo below. Set aside until needed.

Mandarin orange jelly (make this a day ahead)

10 grams gelatine sheet, soak until softens ( squeeze off excess water before using)
230 grams (freshly-squeezed) mandarin orange juice
15 grams sugar
35 grams drinking water
5 grams (Grand Marnier) orange liqueur

* Line an 8-inch (7-inch for a thicker jelly) round pan with foil, set aside.

* Combine orange juice, sugar, water and soften gelatine in a small saucepan. Let boil, stir until gelatine is completely melted, let cool slightly and add in the orange liqueur, stir to combine then pour into the prepared pan. Chill in the fridge until set. 

* Use a scalloped-shaped cutter (1/4-inch size), cut 8 pieces of jelly (6-mm thick), set aside until needed.

To assemble the mousse and filling

* Pour in about 1/4 cup of orange mousse into each cavity of the silicone mould ( see photo below). Put in 1 piece of orange jelly in the middle, pour in more mousse on top of the jelly until it fills up the rim of the mould. Place 1 piece of matcha sponge on top gently pushing it down then add in a bit mousse to cover it. Use a metal spatula to level the top, scraping the excess mousse on top. Continue with the rest until each cavity is all filled up. 

* Place mould into a baking sheet and freeze for at least 8 hours before unmoulding.

* Unmould orange mousse and place each piece on a wire rack, put back into the freezer until needed, at least 30 minutes before glazing. 

Mandarin orange glaze, makes about 280 grams

110 grams (freshly-squeezed) mandarin orange juice
14 grams gelatine sheets, soak until softens (squeeze off excess water before using)
160 grams store-brought (Aldia) natural mirror gel
few drops of (Americolor) orange gel

* Combine orange juice and soften gelatine in a small mixing bowl, place bowl on top of a saucepan with simmering water. Stir until gelatine is completely melted, add in the mirror gel and stir until well-incorporated. Add in few drops of orange gel and stir until well combined.

* Strain glaze into a heat-proof measuring cup, let cool to about 86ºF/30ºC.

Glazing and decorating

2 mini matcha Pocky, finely chopped
some mandarin orange leaves and stems, throughly washed and pat dry with paper towel

* Take out mousse from the freezer, place wire rack on top of a clean baking sheet.

* Pour glaze on each mousse, (pour glaze 3 times), scraping the excess glaze from the baking sheet and back into the measuring cup, re-heating if needed, continue glazing until each mousse is completely covered. Transfer to the fridge to set for 10 minutes.

* Transfer each entremet on a small cake holder, scraping excess glaze from the bottom. Place entremet on a baking sheet and leave to defrost in the fridge for at least 2 hours. 

* When ready to serve, decorate bottom with chopped matcha Pocky and gently place leaves on top. 

* Don't eat the leaves lol