{Matcha Rose Verrines} – Desert la pahar cu pudra de ceai verde

matcha rose verrines

This is my first time having a matcha dessert and I’m impressed. I didn’t buy matcha powder until recently and I didn’t know what to expect. But the bold green tea aroma of this delicate powder own me over. Not to mention its color – I absolutely love green and I can now have it in a dessert without the need of adding food coloring, how great is that!?? Now I have to admit I pulled this dessert off after a huge fail – I was trying to make a layered cake using similar flavors, but the sponge didn’t turn out as I wanted it and once I tasted the matcha in a sponge I thought it would be best to showcase it in a creamy dessert rather than a buttery sponge.

The layers of these matcha rose verrines are: matcha lemon mousse, raspberry rose mousse and a blueberry jelee to which I added just a touch of lavander. It’s just 3 layers, but it has a beautiful color and structure and it is sure to impress guests of all ages. The decoration is simple – white chocolate and edible flowers – elegant and somehow exquisite, but you can let your imagination go wild with it – that’s the beauty of dessert – there’s so many ways of making a decorating desserts that you can never get bored.

Interesting fact – verrines were invented in 1994 by Philippe Conticini, the head chef and founder or the well-known Patisserie de Reves. Much like entremets, verrines showcase various layers of flavors and textures, as well as colors and bold tastes. They are designed to look and taste interesting, to tantalize taste buds and impress and they can be both sweet and savory.

{Matcha Rose Verrines} - Desert la pahar cu pudra de ceai verde
 
Author:
Serves:: 4-5 verrines
Ingredients:
Matcha Lemon Mousse:
  • 200ml heavy cream, whipped
  • 4 egg yolks
  • 60g sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 3g gelatin + 15ml cold water
  • 1 teaspoon matcha powder + 2 tablespoons hot water
Raspberry Rose Mousse:
  • 150g raspberries
  • 40g sugar
  • 2 tablespoons water
  • 3g gelatin+ 15ml cold water
  • ½ teaspoon rose water
  • 200ml heavy cream, whipped
Blueberry Lavander Jelee:
  • 100g blueberries
  • 20g sugar
  • 2 tablespoons lemon juice
  • 1 pinch lavander flowers
  • 2g gelatin + 10ml cold water
Directions:
Matcha Lemon Mousse:
  1. Bloom the gelatin in cold water.
  2. Mix the matcha powder with hot water.
  3. Combine the egg yolks with sugar, lemon juice and zest in a heatproof bowl and mix until airy and pale.
  4. Place the bowl over a hot water bath and continue mixing until hot and thickened, about 5 minutes.
  5. Remove from heat and stir in the vanilla extract, melted gelatin and matcha paste.
  6. Allow the mixture to come to room temperature then fold in the whipped cream.
  7. Pour the mousse in 4 glasses and place them in the fridge to set.
Raspberry Rose Mousse:
  1. Bloom the gelatin in cold water.
  2. Combine the raspberries, sugar and 2 tablespoons of water in a saucepan. Place over low heat and cook until softened.
  3. Pass the raspberries through a fine sieve to remove the seeds.
  4. Mix the raspberry puree with melted gelatin and rose water and allow the mix to come to room temperature.
  5. Fold in the whipped cream and pour the mousse over the matcha layer.
  6. Place back in the fridge to set.
Blueberry Lavander Jelee:
  1. Bloom the gelatin in cold water.
  2. Combine the blueberries, sugar, lemon juice and lavander in a saucepan. Cook over low heat for a few minutes until softened.
  3. Puree the blueberries and pass the puree through a fine sieve.
  4. Stir in the melted gelatin then allow the mix to come to room temperature.
  5. Pour a thin layer of jelee over the raspberry rose mousse layer and place back in the fridge for a few hours.

matcha rose verrines


 ROMANIAN

Ador culoarea verde asa incat pudra de matcha – sau de ceai verde cum mai este cunoscuta – m-a fascinat mereu, insa abia acum am reusit sa mi-o procur de la Pastai de vanilie. De fel sunt amatoare de ceai verde asa ca aroma ei intensa chiar mi-a placut si mi s-a parut ca s-ar potrivi bine apa de trandafir si o aroma delicata de zmeura. Initial facusem un blat cu matcha si intentionam sa fac un tort, insa trebuie sa recunosc ca nu mi-a placut prea mult rezultatul, blatul nu iesise dupa standardele mele, asa ca m-am reorientat spre un mousse cu matcha, ajungand intr-un final la o forma de verrines, care sunt in esenta deserturi la pahar, stratificate si care pot combina, ca si un entremet de altfel, diverse arome, gusturi si texturi ori culori. Verrines sunt pacute in pahare mai mici sau mai mari, dar scopul lor e sa fie usor de servit si sa ofere gusturi noi, texturi interesante si per total sa fie o noutate pentru invitati. Oricum, se pare ca verrines sunt o adevarata noutate in lumea gastronomica, ele fiind inventate in 1994 de bucatarul francez Philippe Conticini, fondatorul bine cunoscutei Patisserie des Reves.

Pe mine ma duce cu gandul la primavara desertul asta si sper sincer sa vina cat mai repede caci, cel putin in partea asta de Moldova, vremea e in continuare foarte rece, pomii nici nu au inceput sa-si deschida florile, firul ierbii abia abia creste si soarele are niste dinti uriasi. Nu mai spun de vant care e atat de puternic ca te ia pe sus.

Ingrediente:

Mousse de matcha cu lamaie:

  • 200ml frisca, batuta
  • 4 galbenusuri
  • 60g zahar
  • 3 linguri zeama de lamaie
  • 1 lingurita coaja rasa de lamaie
  • 1 lingurita extract de vanilie
  • 3g gelatina + 15ml apa rece
  • 1 lingurita matcha + 2 linguri apa fierbinte

Mousse de zmeura cu trandafir:

  • 150g zmeura
  • 40g zahar
  • 2 linguri apa
  • 3g gelatina + 15ml apa rece
  • 1/2 lingurita apa de trandafiri
  • 200ml frisca, batuta

Jeleu de afine cu levantica:

  • 100g afine
  • 20g zahar
  • 1 lingura zeama de lamaie
  • Cateva flori de levantica (nu exagerati, levantica are un gust foarte puternic si cateva flori sunt suficiente)
  • 2g gelatina + 10ml apa rece

Mod de preparare:

Mousse de matcha cu lamaie:

  1. Amestecati gelatina cu apa si pudra de ceai verde cu apa fierbinte.
  2. Combinati galbenusurile cu zaharul, zeama de lamaie si coaja de lamaie intr-un bol si mixati pana obtineti o compozitie deschisa la culoare.
  3. Puneti bolul pe baie de aburi si continuati sa mixati cateva minute pana se ingroasa. Luati de pe foc si adaugati vanilia, gelatina topita si matcha. Lasati amestecul sa se racoreasca.
  4. Incorporati frisca batuta si turnati mousse-ul in 4-5 pahare. Dati la rece.

Mousse de zmeura cu apa de trandafiri:

  1. Amestecati gelatina cu apa rece.
  2. Combinati zmeura cu zaharul si 2 linguri de apa intr-un vas si puneti pe foc doar pana fructele se inmoaie.
  3. Treceti zmeura printr-o sita fina pentru a obtine un piure fin apoi adaugati apa de trandafiri si gelatina topita.
  4. Lasati sa se racoreasca si incorporati frisca batuta.
  5. Turnati mousse-ul peste cel de matcha si dati din nou la rece.

Jeleu de afine si levantica:

  1. Amestecati gelatina cu apa rece.
  2. Combinati afinele, zaharul, zeama de lamaie si levantica intr-un vas. Puneti pe foc mic si fierbeti cateva minute.
  3. Blenduiti amestecul apoi treceti-l printr-o sita fina.
  4. Incorporati gelatina topita si lasati amestecul sa vina la temperatura camerei.
  5. Turnati un start subtire de jeleu peste mousse-ul de zmeura si dati la rece cateva ore.

matcha rose verrinesmatcha rose verrines

{Riviera Cake} – Chocolate Lemon Cake

chocolate lemon cake

Inspired by the master of modern patisserie, Pierre Herme, this chocolate lemon cake must be the best I have made in 2015, if not the best I have ever made. Needless to say that Pierre Herme fascinates me, he is the Picasso of modern pastry after all and his desserts need no introduction. So when the thought of making this cake was born in my mind, I felt like I had a goal to achieve. The Riviera Cake has layers of flourless chocolate cake, chocolate mousse and a very special lemon curd to which I added a lemon infused ganache because I thought it would complement well the other layers and I believe I was right.

I have to admit I didn’t see chocolate and lemon as a combination I was eager to try before, but this cake proved me wrong. I love this mix, I love how the rich chocolate brings out the tanginess of the lemon and I love how the tangy curd tames down the bold chocolate. I love how they balance each other so well and redefine the definition of perfection in the world of desserts. Because this cake is perfect from start to finish – not to mention that it is also gluten-free. Just look at all those creamy layers – it’s pure perfection!

From the original recipe of Pierre herme I kept only the flourless chocolate cake and lemon cream and decided to change the chocolate mousse slightly and add an extra layer of chocolate because, well, you can never have enough chocolate, right?! So let’s begin!

{Riviera Cake} - Chocolate Lemon Cake
 
Author:
Serves:: 8-10 servings
Ingredients:
Flourless chocolate cake:
  • 120g dark chocolate, chopped (70%cocoa content)
  • 85g butter, softened
  • 110g sugar, divided
  • 10g Dutch processed cocoa powder
  • 2 egg yolks
  • 1 whole egg
  • 6 egg whites
  • 1 pinch salt
Lemon cream:
  • 110g sugar
  • Zest and juice from 2 medium-size lemons
  • 2 whole eggs
  • 150g butter, softened
Chocolate mousse:
  • 4 egg yolks
  • 70g sugar
  • 35ml water
  • 3g gelatin + 20ml cold water
  • 250g dark chocolate, melted (60% cocoa content)
  • 300ml heavy cream, whipped
  • 1 teaspoon vanilla extract
Lemon infused ganache:
  • 100g dark chocolate, chopped (60% cocoa content)
  • 100ml heavy cream
  • Zest from 1 lemon
  • 30g butter
Directions:
Flourless chocolate cake:
  1. Preheat your oven to 350F and line 2 round cake pans (22cm) with baking paper.
  2. Mix the butter with half of the sugar and cocoa powder for a few minutes until creamy.
  3. Stir in the ehh yolks, one by one, then add the whole egg and mix well.
  4. Stir in the melted and cooled chocolate and place aside.
  5. Whip the egg whites with a pinch of salt until stiff. Gradually stir in the remaining sugar and continue whipping until stiff and glossy.
  6. Fold the meringue into the chocolate mixture then pour the batter into the 2 prepared pans.
  7. Bake for 20-25 minutes until set and well risen.
  8. Remove from the oven and let them cool completely.
Lemon cream:
  1. Combine the sugar with lemon zest and rub them together until fragrant.
  2. Add the eggs and lemon juice and mix well then place the bowl over a hot water bath and continue cooking until the cream begins to thicken. (about 10 minutes, possibly more - mix all the time while cooking).
  3. Remove the bowl from heat and allow the cream to cool for 10 minutes.
  4. Strain the cream in the bowl of your mixer and turn the mixer on.
  5. Start adding the softened butter to the warm curd, mixing all the time until you run out of butter.
  6. Turn the mixer on high and whip for 2 minutes then place the cream in the fridge to set.
Chocolate mousse:
  1. Bloom the gelatin in cold water.
  2. Mix the water and sugar in a saucepan and cook over low heat until the sugar is dissolved and the syrup begins to thicken.
  3. Mix the egg yolks until creamy then gradually add the sugar syrup, mixing all the time until the egg yolks are double in volume and thick.
  4. Stir in the melted gelatin and vanilla extract then fold in the chocolate.
  5. Allow the mixture to cool slightly then fold in the whipped cream.
Lemon infused ganache:
  1. Heat the cream in a saucepan and stir in the lemon zest.
  2. Remove from heat and let it infuse for 10 minutes.
  3. Strain through a fine sieve then bring the cream back to the boiling point.
  4. Add the chocolate into the heated cream and mix until melted.
  5. Stir in the butter and mix well.
To assemble the cake:
  1. Place one layer of flourless chocolate cake in a cake ring.
  2. Top with ⅓ of the chocolate mousse and place in the freezer for 15 minutes.
  3. Spoon the lemon cream over the mousse and cover with the 2nd flourless chocolate sponge.
  4. Spoon the remaining chocolate mousse over the sponge and place back in the freezer.
  5. Top the mousse with lemon infused ganache and refrigerate the cake over night.
To decorate the cake I used 100g melted dark chocolate.

chocolate lemon cake


ROMANIAN

Ciocolata si lamaia nu sunt ingrediente care pot fi combinate usor – si recunosc ca eram una din acele persoane care nu agrea aceasta combinatie, dar banuiesc ca nu gustasem ce trebuie inainte. Ori acest tort mi-a dat peste cap toate asteptarile prin gustul sau divin. E genul de tort care e mai bun dupa o zi, doua, aromele sunt mai armonioase, gusturile sunt absolut perfecte dupa ce are timp sa “respire”.

Tortul are la baza o reteta a marelui Pierre Herme, maestrul cofetarie moderne, cel care chiar nu mai are nevoie de nicio introducere. Insa mi-am pus si eu amprenta asupra tortului modificand putin mousse-ul de ciocolata si adaugand in plus un strat de ganache infuzat cu lamaie pe care mi l-am imginat ca fiind liantul dintre ciocolata amaruie si crema de lamaie acrisoara.

Straturile tortului sunt: blat de ciocolata fara faina, crema de lamaie (care seamana cu un lemon curd, dar e mai aerat, aproape ca un mousse sau o crema mousseline), mousse de ciocolata, ganache si decor dupa preferinta.

Tort Riviera - cu lamaie si ciocolata
 
Author:
Ingredients:
Blat de ciocolata fara faina:
  • 120g ciocolata neagra, tocata (70% cacao)
  • 85g unt gras, temperatura camerei
  • 110g zahar, injumatatit
  • 10g cacao neagra
  • 2 gallbenusuri
  • 1 ou intreg
  • 6 albusuri
  • 1 praf de sare
Crema de lamaie:
  • 110g zahar
  • Coaja si sucul de la 2 lamai medii
  • 2 oua intregi
  • 150g unt gras, temperatura camerei
Mousse de ciocolata:
  • 4 galbenusuri
  • 70g zahar
  • 35ml apa
  • 3g gelatina + 20ml apa rece
  • 250g ciocolata neagra, topita (60g cacao)
  • 300ml frisca lichida, batuta
  • 1 lingurita extract de vanilie
Ganache infuzat cu lamaie:
  • 100g ciocolata neagra, tocata (60% cacao)
  • 100ml frisca lichida
  • Coaja de la 1 lamaie
  • 30g unt
Directions:
Blat de ciocolata fara faina:
  1. Preincalziti cuptorul la 180C si tapetati 2 tavi de 22cm diametru cu hartie de copt.
  2. Mixati untul cu jumatate din zahar si cacao pana obtineti o crema pufoasa.
  3. Adaugati galbenusurile si oul, unul cate unul, si mixati bine, apoi incorporati ciocolata topita si racita. Dati deoparte.
  4. Mixati albusurile cu un praf de sare pana obtineti o spuma ferma. Adaugati zaharul treptat si mixati pana obtineti o bezea ferma si lucioasa.
  5. Incorporati bezeaua in amestecul de ciocolata si impartiti aluatul in mod egal intre cele 2 tavi pregatite.
  6. Coaceti pentru 20-25 minute apoi lasati sa se raceasca complet.
Crema de lamaie:
  1. Combinati zaharul si coaja de lamaie intr-un bol si amestecati-le cu degetelor pentru a elibera aroma cojii de lamaie.
  2. Adaugati sucul de lamaie si ouale si puneti bolul pe baie de aburi.
  3. Tineti pe baie de aburi, amestecand continuu, pana compozitia incepe sa se lege, sa se ingroase.
  4. Luati de pe foc si lasati sa se raceasca 10 minute apoi strecurati amestecul in alt bol si incepeti sa mixati cu un mixer electric in timp ce adaugati untul, lingura dupa lingura.
  5. Cand ati terminat de adaugat untul, mai mixati 2 minute la viteza mare si dati bolul la rece.
Mousse de ciocolata:
  1. Amestecati gelatina cu apa rece si dati deoparte.
  2. Amestecati zaharul si apa si puneti pe foc pana obtineti un sirop gros.
  3. Mixati galbenusurile putin pana devin cremoase si adaugati gradual siropul de zahar fierbinte, mixand continuu cateva minute pana obtineti o spuma.
  4. Incorporati gelatina topita, vanilia si ciocolata topita apoi lasati amestecul sa se racoreasca.
  5. La final, incorporati frisca.
Ganache infuzat cu lamaie:
  1. Infierbantati frisca si coaja de lamaie intr-un vas. Luati de pe foc si lasati sa infuzeze 10 minute.
  2. Scurgeti frisca bine si puneti inapoi pe foc, dar nu o dati in clocot.
  3. Adaugati ciocolata si amestecati bine pana obtineti o compozitie omogena.
  4. Incorporati untul si lasati ganache-ul sa se raceasca.
Pentru a asambla tortul:
  1. Montati unul dintre blaturi intr-un inel de tort. Acoperiti blatul cu o treime din mousse-ul de ciocolata si dati la congelator 15 minute.
  2. Puneti crema de lamaie peste mousse si acoperiti cu cel de-al doilea blat.
  3. Turnati restul de mousse peste blat si dati din nou la congelator.
  4. Ultimul strat e cel de ganache.
  5. Dati tortul la frigider peste noapte si decorati dupa bunul plac.

chocolate lemon cakeriviera cake

{Chocolate Mousse Cake Roll} – Rulada cu mousse de ciocolata

chocolate mousse cake roll

My mum is a huge fan of cake rolls. I guess it’s because she used to make them quite often when I was a kid, but when I took over the dessert making in the house, she totally forgot about her famous cake rolls. But I sure did not, I was just waiting for an opportunity to make them and it finally came – a regular day, just like any other, except the fact that I was chosen for an internship on AdiHadean.ro and it was announced just today. Adi Hadean is one of the Masterchef judges here, in Romania, his blog is one of the most visited with over 2000 recipes written and explained and I was chosen to write a recipe on his blog every week for one year starting from March. It’s a pretty good feeling considering that there’s been 250 recipes sent and only 3 of us were chosen. I’m happy, it feels like a huge accomplishment at the moment as I’ve been working hard for the last year, learning a lot, taking in every piece of information I get my hands on and never losing faith in my skills and my knowledge.

But back to our cake roll now, shall we?! The recipe is pretty straight forward and it consists of a sponge cake enriched with butter, a chocolate mousse flavored with strawberry bits and a chocolate ganache to cover it all. It’s easy to make, but devine with its richness. Like my previous Red Wine Chocolate Cake, it has a fair amount of chocolate, but no one minds it, right?! It’s a dessert for you, chocoholics, so enjoy it!

{Chocolate Mousse Cake Roll}
 
Author:
Serves:: 1 cake roll - 8 servings
Ingredients:
Chocolate sponge:
  • 4 eggs
  • 110g sugar
  • 110g all-purpose flour
  • 25g Dutch processed cocoa powder
  • 1 pinch salt
  • 30g butter, melted and chilled
Chocolate mousse:
  • 150g dark chocolate, chopped
  • 70ml heavy cream
  • 150ml heavy cream, whipped
  • 1 teaspoon vanilla extract
  • 150g fresh strawberries, diced
Ganache:
  • 120g dark chocolate, chopped
  • 80ml heavy cream
  • ½ teaspoon vanilla extract
Directions:
Chocolate sponge:
  1. Preheat your oven to 350F and line a baking tray with parchment paper (30x40cm). Place aside.
  2. Mix the eggs with sugar in the bowl of your mixer and whip for 8-10 minutes until tripled in volume.
  3. Sift the flour with cocoa powder and salt then fold the flour into the whipped eggs. Add one spoon at a time and fold with a spatula.
  4. Take a few tablespoons of batter in a small bowl and stir in the butter.
  5. Transfer the mixture back to the bowl and fold it in slowly and gently.
  6. Pour the batter into your prepared pan and bake in the oven for 10-15 minutes or just until the top is set and springs back is pressed slightly. Don't bake more than 15 minutes as it will dry out.
  7. Remove from the oven and let it cool completely.
Chocolate mousse:
  1. Melt the chocolate and 50ml heavy cream in a heatproof bowl over a hot water bath.
  2. Remove from heat and let it cool to room temperature.
  3. Stir in the vanilla then fold in the whipped cream. Place the mousse in the freezer for 30 minutes.
  4. Spread the mousse over the chocolate sponge and top with diced strawberries.
  5. Roll the sponge tightly and place on a platter. Place in the fridge until the ganache is ready.
Ganache:
  1. Bring the cream to the boiling point in a saucepan and remove from heat.
  2. Stir in the chocolate and mix until melted.
  3. Add the vanilla and let it cool completely. At this point, you have two options: either you pour the ganache over the roll or you place the ganache in the fridge and let it set then spread it with a spatula. I chose the second option as I wanted to create the look you see, but it's up to you.
  4. Decorate the roll with chocolate shavings and fresh strawberries and serve it chilled.

chocolate mousse cake roll

 


ROMANIAN!

Mama obisnuia sa faca rulade mai des, insa de cand am preluat eu fraiele deserturilor in casa, nu prea am facut rulade. Fara motiv, sincer, pentru ca se fac foarte usor si sunt foarte versatile. Aceasta de exemplu e umpluta cu mousse de ciocolata si capsune, dar puteti folosi si o crema de vanilie, o budinca, o crema pe baza de unt, o crema de branza, posibilitatile sunt nenumarate. Ca baza, eu folosesc de obicei o varietate de genoise – pandispan – si nu il rulez niciodata dupa ce-l scot din cuptor. Cheia e coptul blatului. Daca il coci prea mult, se usuca si va crapa la rulat – been there, done that! De asemenea, cand il rulez las partea de sus a blatului sa fie in interiorul ruladei. La copt, aceasta parte formeaza o crusta care odata intinsa cand rulati, inevitabil crapa. Pe cand partea de jos a blatului e mult mai flexibila si sansele sa crape sunt mult mai mici. In plus, acea parte e si mult mai uniforma si abia daca necesita vreun decor. Nu mai vorbesc de posibilitatile de a decora blatul cu pasta tuile, precum am facut eu la acest tort, dar despre asta vom vorbi mai pe larg cu alta ocazie.

Ingrediente:

Blat:

  • 4 oua
  • 110g zahar
  • 110g faina alba
  • 25g cacao
  • 1 praf de sare
  • 30g unt, topit si racit

Mousse de ciocolata:

  • 150g ciocolata neagra
  • 70g frisca lichida
  • 150ml frisca, batuta
  • 1 lingurita extract de vanilie
  • 150g capsune proaspete, taiate bucati (optional)

Ganache:

  • 120g ciocolata neagra, bucati
  • 80ml frisca lichida
  • 1/2 lingurita extract de vanilie

Mod de preparare:

Blat:

  1. Preincalziti cuptorul la 180C si tapetati o tava cu hartie de copt (30×40 cm are tava mea).
  2. Combinati ouale cu zaharul in bolul mixerului si mixati pana isi tripleaza volumul, cel putin 5 minute.
  3. Cerneti faina cu sarea si cacaoa si incorporati-o in amestecul de ou cu o spatula.
  4. Luati deoparte cateva linguri de aluat si adaugati untul. Amestecati usor pana la incorporare apoi transferati amestecul inapoi in restul de blat si incorporati usor.
  5. Turnati aluatul in tava si coaceti pentru 10-15 minute cel mult pana suprafata blatului este elastica la atingere.
  6. Scoateti din cuptor si lasati sa se raceasca in tava.

Mousse de ciocolata:

  1. Topiti ciocolata si 70ml frisca intr-un vas termorezistent pe baie de aburi.
  2. Luati de pe foc, adaugati vanilia si lasati sa se raceasca.
  3. Incorporati frisca batuta si dati mousse-ul la rece 30 minute.
  4. Intindeti mousse-ul peste blat si acoperiti cu capsune proaspete.
  5. Rulati blatul cat mai strans si dati la rece pana pregatiti glazura.

Ganache:

  1. Infierbantati frisca intr-un vas. Luati de pe foc si adaugati ciocolata.
  2. Amestecati pana ciocolata e topita complet si ganache e fin, lucios.
  3. Adaugati vanilia si lasati ganache-ul sa se raceasca. Acum aveti doua posibilitati, Fie turnati ganache-ul putin caldut peste rulada, fie il dati la rece sa se intareasca si il intindeti peste rulada cu o spatula, cum am facut eu.
  4. Decorati cu aschii de ciocolata si capsune proaspete.

Tip: pentru aschiile de ciocolata, dati o tableta de ciocolata la congelator 10 minute apoi radeti aschii cu un peeler de legume.

chocolate mousse cake rollchocolate mousse cake roll

{Raspberry Rose Entremet} – Entremet cu zmeura si trandafir

raspberry rose entremet

Despite being my favorite cakes, entremets are very time consuming. Only someone who’s ever made one knows how much time all these layers involve, how much energy you put into a cake, how much passion it takes to make it through. So no surprise that you barely find entremet recipes out there. Not only that the cake itself is time consuming, but writing the recipe itself takes just as much time and there are only a bunch of people willing to go through the recipe from top to bottom, read it carefully and understand its complexity. Bottom line is it takes a lot of dedication and love for desserts to adventure into this world. But I dare you to do it.. once you make an entremet, you never see desserts the same way again.

Words wouldn’t be enough to explain why and how much I love this type of cakes. All those layers, the time spent making it, decorating it, even slicing into it is pure joy for me and I’m not exaggerating at all! This cake was born after seeing a post on Facebook from one of my all time favorite pastry chefs, Antonio Bachour. It was a bar and the description said, among others, rose and hibiscus. I was intrigued, I’ve never really worked with these two flavors before and although I was familiar with the intense aroma of rose, never ever tasted hibiscus. So I went online and ordered both dried rose buds and hibiscus. A few days later I was “armed” with the ingredients and a sketch and this raspberry rose entremet was born. The one thing that I don’t quite like is the color of the glaze. Depending on your desktop, it may look either pink or fuchsia, but in reality it’s a soft pink, not at all disturbing. I was going for red, but after adding the food coloring, I realized it would take way too much coloring to reach a beautiful red color and since that thought was not at all appealing, I gave up on red and left it pink.

raspberry rose entremet

The layers of the cake are (from bottom to top): coconut dacquoise, raspberry rose bavarois, raspberry hibiscus gelee, coconut dacquoise, raspberry chocolate ganache, white chocolate yogurt mousse, vanilla white chocolate ganache, pink glaze – a total of 7 layers. It’s my first entremet of 2015 and hopefully many more will come after!

{Raspberry Rose Entremet}
 
Author:
Ingredients:
Coconut dacquoise:
  • 190g egg whites
  • 1 pinch salt
  • 60g sugar
  • 35g almond flour
  • 150g powdered sugar
  • 120g shredded coconut
  • 35g all-purpose flour
  • 1 teaspoon freeze dried raspberries (optional)
Raspberry rose bavarois:
  • 200g raspberries (frozen)
  • 10ml lemon juice
  • 30g sugar
  • 1 teaspoon dried rose tea (replace with ½ teaspoon rose water if you have any or 2 tablespoons rose petal jam)
  • 7g gelatin + 35ml cold water
  • 115ml milk
  • 30g powdered sugar (1)
  • 2 egg yolks
  • 30g powdered sugar (2)
  • 200ml heavy cream, whipped
Raspberry hibiscus gelee:
  • 50ml boiling water
  • 5g dried hibiscus
  • 150g raspberries (frozen)
  • 50g sugar
  • 7g gelatin + 35ml cold water
Raspberry chocolate ganache:
  • 60g raspberries (frozen)
  • 30g powdered sugar
  • 15g butter
  • 50ml heavy cream
  • 80g dark chocolate, chopped (60%)
White chocolate yogurt mousse:
  • 150g plain yogurt (preferably drained overnight)
  • 150g white chocolate, melted
  • 200ml heavy cream, whipped
  • 4g gelatin + 20ml cold water
  • ½ teaspoon vanilla extract
Vanilla white chocolate ganache:
  • 80ml heavy cream
  • 110g white chocolate, chopped
  • 15g butter
  • 1 vanilla bean, split in half lengthwise
Pink glaze:
  • 240g white chocolate
  • 90ml heavy cream
  • 30g glucose
  • 180g clear nappage(see recipe below)
  • Red/pink food coloring
Clear nappage:
  • 200ml water
  • 100g sugar
  • 5ml lemon juice
  • 10g gelatin + 50ml cold water
Directions:
Coconut dacquoise:
  1. Mix the almond flour, powdered sugar, coconut, freeze dried raspberries and flour in a bowl. Place aside.
  2. Combine the egg whites with a pinch of salt and mix until fluffy. Add 60g of sugar, mixing all the time, until stiff and glossy.
  3. Fold in the flour mixture in 3-4 additions then spoon the batter into a piping bag and pipe 2 rounds of batter onto two baking pans lined with parchment paper. One of the rounds needs to be smaller than the other. Mine were 24 and 18cm diameter.
  4. Bake the dacquoise in the preheated oven at 350F - 180C for 15-20 minutes or until golden brown and it you press the top, it springs back.
  5. Allow the cakes to cool down completely then place the larger sponge in a cake ring. Place aside.
Raspberry rose bavarois:
  1. Bloom the gelatin in water for 10 minutes.
  2. Combine the raspberries, lemon juice, rose tea and sugar in a saucepan and cook for 10 minutesover low heat. Pass the mixture through a fine sieve to remove the seeds and place aside.
  3. Combine the milk and powdered sugar (1) in a heavy saucepan and place over low heat. Bring to the boiling point.
  4. Mix the egg yolks with powdered sugar (2) in a bowl until creamy. Pour the hot milk over the egg yolks, mixing all the time then transfer the mixture into the saucepan and cook over low heat until it begins to thicken.
  5. Remove from heat and stir in the raspberry puree and melted gelatin.
  6. Allow the mixture to come to room temperature then fold in the whipped cream.
  7. Pour the bavarois over the first layer of dacquoise and freeze until the next layer is ready.
Raspberry hibiscus gelee:
  1. Infuse the hot water and hibiscus for 10 minutes.
  2. Bloom the gelatin in cold water.
  3. Combine the raspberries and sugar in a saucepan and bring to a boil over low heat. Cook for 5 minutes then remove from heat and pass the pruee through fine sieve.
  4. Strain the hibiscus through a sieve, squeezing out every drop of liquid. Mix the hibiscus infusion with the raspberry puree then add the melted gelatin.
  5. Allow the gelee to come to room temperature then pour it over the raspberry rose bavarois. Refrigerate until set then place the remaining disc of coconut dacquoise over the gelee.
Raspberry chocolate ganache:
  1. Mix the raspberries with sugar in a saucepan and cook for 5 minutes until softened. Pass the raspberries through a fine sieve.
  2. Mix the raspberry puree with butter while still warm.
  3. Combine the raspberry puree and heavy cream in a saucepan and bring it to the boiling point.
  4. Remove from heat and stir in the chocolate. Mix until melted.
  5. Pour the chocolate into a small pan lined with plastic wrap. Mine had 18cm to match the second dacquoise layer.
  6. Freeze the ganache until set then carefully place it over the coconut dacquoise.
White chocolate yogurt mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the yogurt with melted white chocolate and mix well. Add the vanilla extract and melted gelatin.
  3. Let the mixture cool if needed then fold in the heavy cream.
  4. Pour this mousse over the raspberry ganache and refrigerate until set.
Vanilla white chocolate ganache:
  1. Combine the heavy cream and vanilla bean in a saucepan and bring to the boiling point. Remove from heat and let it infuse for 15 minutes.
  2. Remove the vanilla bean and bring the cream to the boiling point again.
  3. Remove from heat and stir in the butter and chocolate.
  4. Mix until melted and smooth then pour the ganache over the yogurt mousse.
  5. Refrigerate over night.
  6. The next day, remove the cake from the ring and place it in the freezer for 1-2 hours before glazing. The colder the cake is, the smoother the glaze layer.
Pink glaze:
  1. Melt the white chocolate over a hot water bath or in the microwave.
  2. Bring the cream to the boiling point then pour it over the melted white chocolate. Mix until smooth.
  3. Combine the glucose and nappage in a saucepan and bring to the boiling point.
  4. Remove from heat and pour this mixture over the white chocolate. Mix well until smooth then add red or pink food coloring.
  5. Whisk until smooth then allow the glaze to cool before use.
  6. Remove the cake from the freezer and place it on a wire rack. Evely pour the glaze over the cake. You may have to repeat this step twice in order to obtain a good coverage.
  7. Decorate as you please.
Clear nappage:
  1. Bloom the gelatin with cold water for 10 minutes.
  2. Combine the water, sugar and lemon juice in a saucepan.
  3. Bring to a boil and cook for 5 minutes.
  4. Remove from heat and stir in the gelatin. Mix well then allow the nappage to cool completely. It is best done the night before.

rose raspberry entremet-1-16b

rose raspberry entremet-1-7b

rose raspberry entremet-1-12b

 

{Dulce de Leche Tiramisu} – Tiramisu cu dulce de leche

dulce de leche tiramisu

Having received a few cans of sweetened condensed milk before Christmas has led to a a constant search for recipes that use it. And then it hit me – wait a second, I could turn the sweetened condensed milk into dulce de leche, right?! And I did – and I felt sorry as it tastes so good that i can’t stop eating it! However, I managed to salvage a bit for this tiramisu which is not the classic coffee recipe so not quite a tiramisu, but still one in its essence if we consider the mascarpone based cream. However, it barely matters what it is when you taste it cause God, it’s heavenly! The dulce de leche mascarpone mousse is so rich and creamy, although not low in calories, that you will want a second slice and the chocolate Amaretto syrup balances perfectly, creating a cake to crave for!

The highlight of this tiramisu is, obviously, the dulce de leche mousse. Apart from that, the cake also consists of a buttery Genoise and a chocolate Amaretto syrup used to soak the ladyfingers into. Compared to my entremets, this cake is easy peasy though so don’t be scared by its elements. It’s easily done in 1-2 hours, including the chilling wait time so go for it!

{Dulce de Leche Tiramisu}
 
Author:
Serves:: 8-10 servings
Ingredients:
Butter Genoise:
  • 5 eggs
  • 105g white sugar
  • 1 teaspoon vanilla extract
  • 145g all purpose-flour
  • 1 pinch salt
  • ¼ teaspoon baking powder
  • 30g butter, melted and cooled
Chocolate Amaretto syrup:
  • 50g heavy cream
  • 50g dark chocolate, chopped
  • 150ml milk
  • 1 tablespoon Amaretto
Dulce de leche mascarpone mousse:
  • 2 egg yolks
  • 30g sugar
  • 4g gelatin
  • 20ml cold water
  • 200g mascarpone
  • 200g dulce de leche
  • 1 teaspoon vanilla extract
  • 300ml heavy cream, whipped
  • Plus 10 ladyfingers
Chocolate lace:
  • 100g dark chocolate, melted
  • Plus 100g sugar for the sugar work
Directions:
Butter Genoise:
  1. Preheat your oven to 350F - 180C and line a round cake pan - 24cm diameter - with baking paper.
  2. Sift together the flour, salt and baking powder.
  3. Combine the whole eggs with sugar in the bowl of your mixer and mix until the eggs triple their volume, at least 5 minutes.
  4. Stir in the vanilla extract then fold in the flour, spoon by spoon.
  5. Take a few spoonfuls of batter into a smaller bowl and mix it with the melted butter. Pour the batter back into the larger bowl and slowly incorporate it with a spatula. This is done because butter is heavier than the batter and tends to sink at the bottom of the bowl, but mixing it aside with a small quantity of batter makes this task easier.
  6. Pour the batter into your prepared pan and bake the sponge in the oven for 30-35 minutes or until it passes the toothpick test.
  7. Allow the sponge to cool in the pan then carefully remove it and level it if needed. Cut the sponge into 2 equal discs and place one of them in your cake ring.
Chocolate Amaretto syrup:
  1. Heat the heavy cream in a saucepan.
  2. Remove from heat and stir in the chocolate. Mix until melted then add the milk and Amaretto and mix well.
  3. Allow the syrup to cool before use.
Dulce de leche mascarpone mousse:
  1. Combine the gelatine with cold water and let it bloom for 10 minutes.
  2. Mix the egg yolks with sugar into a heatproof bowl. Place the bowl over a hot water bath and mix with an electric mixer until stiff and creamy.
  3. Remove the bowl from heat and keep mixing until the egg yolks cool down slightly.
  4. Stir in the melted gelatin then allow the mixture to cool to room temperature.
  5. Add the mascarpone and mix well then stir in vanilla and dulce de leche.
  6. Fold in the whipped cream and divide the mousse in half.
To assemble the cake:
  1. Brush the bottom layer of sponge with chocolate syrup then pour half of the mascarpone mousse over the sponge.
  2. Dip each ladyfinger into the chocolate syrup and arrange them over the mousse.
  3. Top with the remaining mousse and cover with the other half of sponge.
  4. Refrigerate the cake for 1 hour to allow the mousse to set. I put it in the freezer for about 40 minutes as it's much quicker.
  5. Remove the cake from the cake ring and place it on a platter.
Chocolate decoration:
  1. Melt the chocolate over a hot water bath or in the microwave.
  2. Pour the chocolate into a paper cone then lay a large baking paper sheet on your working surface and carefully drizzle it with chocolate.
  3. Carefully wrap it around the chilled cake and place in the fridge to allow to set.
  4. Once set, remove the baking paper and top the cake with a dust of cocoa powder.
Caramel ball:
  1. Melt the sugar until it has an amber color then using a fork, form thin strands of caramel over a large pan lined with parchment paper.
  2. Carefully gather the strands into a ball and place it on top of the cake.

dulce de leche tiramisu


ROMANIAN!

Pentru ca de curand am primit cateva cutii de lapte condensat de la o prietena, in ultimul timp am tot cautat retete cu lapte condensat. Si desi initial imi spusesem ca nu voi incerca sa fac dulce de leche, am cedat tentatiei si am fiert una dintre conserve cateva ore (!!!) pana a devenit un dulce de leche cremos, caramelizat, delicat si care da dependenta. Am mancat cateva linguri aproape inca cald si am pastrat restul epntru acest tiramisu care poate nu o fi un tiramisu traditional, dar e delicios, cremos, aromat.

Ingrediente:

Blat Genoise cu unt:

  • 5 oua
  • 105g zahar alb
  • 1 lingurita extract de vanilie
  • 145g faina alba
  • 1 praf de sare
  • 1/4 lingurita praf de copt
  • 30g unt topit si racit

Sirop de ciocolata si Amaretto:

  • 50g frisca lichida
  • 50g ciocolata neagra, tocata
  • 150ml lapte
  • 1 lingura Amaretto

Mousse de mascarpone si dulce de leche:

  • 2 galbenusuri
  • 30g zahar
  • 4g gelatina
  • 20ml apa rece
  • 200g mascarpone
  • 200g dulce de leche
  • 1 lingurita extract de vanilie
  • 300ml frisca lichida batuta
  • 10 piscoturi

Decoratiune de ciocolata:

  • 100g ciocolata topita
  • Plus 100g zahar pentru firele de caramel

Mod de preparare:

Blat:

  1. Preincalziti cuptorul la 180C si tapetati o tava de 24cm diametru cu hartie de copt.
  2. Mixati ouale cu zaharul pana isi treipleaza volumul, apoi adaugati vanilia.
  3. Incorporati faina, sarea si praful de copt cernute impreuna apoi luati 2-3 linguri de aluat deoparte si adaugati uleiul. Mixati usor pana amestecul devine omogen si transferati aluatul cu unt in bolul mare cu restul de aluat.
  4. Amestecati usor cu o paleta si turnati aluatul in tava pregatita.
  5. Coaceti pana trece testul scobitorii apoi lasati blatul sa se raceasca si taiati-l in doua discuri egale. Asezati unul dintre discuri intr-un inel de tort si dati deoparte.

Sirop de ciocolata si Amaretto:

  1. Infierbantati frisca apoi adaugati ciocolata si amestecati pana se topeste.
  2. Adaugati laptele si Amaretto apoi lasati siropul sa se raceasca.

Mousse de mascarpone cu dulce de leche:

  1. Combinati gelatina cu apa rece.
  2. Mixati galbenusurile cu zaharul intr-un vas termorezistent si puneti vasul pe baie de aburi. Continuati sa mixati pana galbenusurile devin pufoase si se infierbanta bine. Dati deoparte si adaugati gelatina topita.
  3. Lasati amestecul sa se raceasca apoi adaugati mascarpone, urmat de dulce de leche si vanilie.
  4. Incorporati frisca batuta.

Pentru a finisa tortul:

  1. Folosind o pensula, insiropati usor discul de blat asezat in inelul de tort cu sirop de ciocolata. Turnati jumatate din mousse-ul de mascarpone si dulce de leche, apoi asezati deasupra piscoturile, insiropate in ciocolata in prealabil.
  2. Turnati si restul de crema peste piscoturi si acoperiti cu cel de-al doilea disc de blat.
  3. Dati tortul la rece pentru cel putin 2 ore.

Decoratiune din ciocolata:

  1. Masurati o fasie de hartie de copt sa acopere laturile tortului in intregime apoi turnati ciocolata intr-un con de hartie si decorati fasia dupa plac – fie model dantelat, fie dungi, puteti face chiar o combinatie de ciocolata alba cu ciocolata neagra.
  2. Cu grija infasurati hartia de copt in jurul tortului si dati la rece cateva minute apoi inlaturati hartia de copt cu grija.
  3. Acoperiti tortul cu cacao neagra.
  4. Pentru firele de caramel, topiti 100g zahar pana are o culoare aurie frumoasa apoi cu o furculita, formati fire subtiri de zahar. Strangeti firele de caramel intr-o bila si decorati tortul.

 

dulce de leche tiramisu