Thursday, March 29, 2018

Sea salt-chocolate and raspberry petit gateaux

Are you giving up social media for Lent?


Nah! I'm a lapsed Catholic......

Thinking of making another go at croissants but I was craving something chocolatey and eating a bar of chocolate just wouldn't cut it. 

It's the time of the month again.....

And because it's Easter, what better way to make than en egg-shaped dessert. Or in this case, a half egg-shaped mini entremet. 

I also need to use up some of my nearly expired sprinkles and candies. Initially, I was going to make a white chocolate nest as a decoration but I happened to glance at the kitchen and saw all those pots, baking sheets, wire rack, bowls, spatulas and thought, riiiiight lol 

Making entremet is easy but time-consuming with at least 4 components to make but since I got the hang of it......

This entremet is probably the easiest I've made so far, with one component, a fruit that needs no cooking and no baking involved whatsoever! Baking a sponge is so tiresome so I decided to make a pistachio feuilletine, it's actually easier to make it than to pronounced that f word! Ha! It certainly adds a delicious texture and flavour to the cake, sadly, the pistachio flavour is muted. 

The salted chocolate mousse on its own is worth making. If you don't like the look of the sea salt flakes to mar the almost smooth surface of the mousse, as you would see from the unglazed mousse below, you can add all the salt to the warm melted chocolate instead. You can add more sea salt if you like. 

The glaze was surprisingly straightforward to make with simple ingredients. It was actually way better than one recipe I've tried before! So glossy that I can clearly see my distorted face in some of the photos lol It's been more than 8 hours in the fridge and still as glossy as ever, to think I only glazed them once! Will definitely try it again sometime....


Just try it! 

Pistachio Feuilletine, recipe adapted from Pâtisserie

75 grams (Beryl's 35.5%) milk chocolate, chopped
15 grams cocoa butter
50 grams pistachio paste, homemade or store-bought
75 grams (Cocoa Barry) pailletté feuilletine or crepe dentelle biscuits

* Line a baking sheet with silpat. 

* Melt chocolate and cocoa butter over a pan of barely simmering water. Add in pistachio paste and stir until combined. Take pan off heat and fold in the feuilletine. Spread out thinly into the prepared tray, 7 by about 11-inch rectangle. 

* Place in the fridge for about 5 minutes or until semi-set. Use a cutter (about 3x2-inch) to cut as many as you can. Place back into the fridge until needed. You can eat the scraps, very addicting and so delicious!

Sea salt-chocolate and raspberry mousse, recipe adapted from Indulgence mousse cake

4 grams gelatin leaf/sheet
200 grams whipping cream 
140 grams dark chocolate (combination of 55% & 70% Valrhona couverture) 
30 grams egg yolks
30 grams sugar
80 grams milk 
3/4 tsp (Morton) sea salt flakes

18 pieces fresh or frozen raspberries

* Soak gelatin in cold water until softened, 5-10 minutes.

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

* Melt chocolate over hot water, stir until melted. Take off heat and stir in 1/2 tsp of the sea salt, set aside.

* Whisk egg and sugar until light, smooth and creamy. Bring milk to a boil and add it gradually to the yolk mixture, whisking as you pour to prevent curdling. Pour back egg-milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

* Squeeze off excess water from softened gelatin and add it to the hot custard, stir until completely melted. Strain mixture and add to the melted chocolate, mix thoroughly. Fold in the whipped cream and stir in the remaining sea salt. 

* Pour or pipe mousse halfway into each mould cavity, shake the mould to prevent air pockets. Add in 3 pieces of raspberries in each cavity, cover with more chocolate mousse and fill it up to the rim. Add in the feuilletine, gently pressing it down and pipe in more mousse to the sides. Use a metal spatula to smoothen the top. Shake the filled mould again, place it on the baking sheet and freeze for 4 hours preferably, overnight to set. 

* Unmould frozen mousse and place in a parchment lined baking sheet or in the wire rack and put it back into the freezer until needed. 

Dark chocolate glaze, recipe adapted from Pâtisserie

Makes about 325 grams

9 grams gelatin leaf/sheet
118 grams  drinking) water
150 grams caster sugar
50 grams (Valrhona) cocoa powder, sifted
85 grams whipping cream

* Soak gelatin in cold water until soft. 5-10 minutes.

* Place water and sugar in a saucepan, bring to the boil, turn down heat to low and continue to simmer for 2-3 minutes.

* Add the sifted cocoa powder and cream. Bring back to the boil and simmer for another 4-5 minutes. Take pan off the heat and add the softened gelatin, stir until completely melted.

* Strain through a fine sieve, let cool to 86ºF before using. 

* You can make the glaze a day ahead, cover the top with plastic wrap to prevent skin from forming, and chill in the fridge. Re-heat before using. 

To finish: 

1 mini matcha KitKat, finely chopped
some sprinkles 
candy flowers
some M&M's minis

* Line the baking sheet with plastic wrap to catch the dripping glaze.

* Glaze the egg-shaped chocolate mousse, once or twice, according to preference. If glazing it twice, pour back the glaze from baking sheet into the plastic jug and glaze again. 

* Transfer to the fridge to set for 10 minutes. Using two metal spatula, gently lift each petit gateaux and transfer into a small cake holder. Put them back into the fridge to defrost for at least 2 hours.

* Decorate each piece with the prepared candies and sprinkles. Place back into the fridge for about 30 minutes before serving. 

* Enjoy! 

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.