Categories
Chocolate Cookies Macarons

Chocolate Meringues “S” Shape

Chocolate Meringues

Ingredients

175 g sugar
62 g water
75 g egg whites
37 g sugar
112 g couverture, finely chopped

Directions:

Draw 2 times 2 lines of approx. 10 cm distance each lengthwise on a baking paper with a distance of 3 cm. (This template makes piping so much easier. Thank me later 😉)

Beat egg whites with sugar until soft peaks.
Meanwhile cook sugar syrup to 120 degrees.
Slowly pour in your hot syrup. Make sure the syrup doesn’t touch the Whisk. It’ll crystalize and gets hard. You can’t use the meringue if this happens!
Beat until stiff peaks.
Add your couverture into your warm meringue and fold chocolate in just until the chocolate is covered with the warm meringue. Wait for about 5 minutes until the chocolate melted.
Now gently fold your mixture until it’s well combined. Fold it as little as possible.
Pour the chocolate meringue into a piping bag with a star tip and pipe “S” shape.

Bake at 165 degrees with a slightly opened oven door for about 15 minutes. (You can use a wooden spoon for that.)

Let them cool.

Categories
Ice Cream

Fancy Plated Cream Cheese Ice Cream Dessert

Cream Cheese Ice Cream

Ingredients

435 g milk
136 g sugar
50 g egg yolks
2 g vanilla
1 g salt
168 g cream cheese
2 g lemon juice
4 g gelatin
40 g heavy cream, cold

Directions:


Soak gelatin in cold water for about 10 minutes.
Bring milk to a boil.
Mix egg yolk, sugar, vanilla and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with
a spatula.
Add gelatin, cream cheese and lemon juice.
Cool the mixture over ice or cold water.
Add cold heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Fill up your molds and place them in the freezer overnight.

Pâte Sucrée/ Sugar dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt

Directions:

Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 5 mm and cut out flowers with a flower cookie cutter.
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure they just get brown on the edge. They are baked through if the bottom is light brown.
Crumble some of them for garnish.
You can freeze the leftover sugar dough for up to 2 months.


Raspberry coulis

Ingredients

20 g raspberry puree
5 g sugar

Heat up puree and sugar and simmer until it thickens.
Let it cool down a bit.
Pour it into a piping bag.
Leave it in the fridge until needed.

Plating

Make some swirls with your raspberry coulis.
Unmold ice cream
Place a baked sweet dough on top and add the ice cream.
Garnish with macarons, strawberries, raspberries, lemon shavings, peppermint and gold leaf.

Done!

Categories
Cakes

Fancy Banana Chocolate Cake

Banana Chocolate Cake

Recipe makes 3 cakes

Ingredients

190 g butter
285 g sugar
220 g eggs
110 g milk
390 g white flour
3 g cinnamon
12 g baking powder
2 ripe bananas, chopped
120 g Couverture, chopped
X Oil

Decor

couverture tempered, Candy Melts or couverture with coconut oil
hazelnuts, shelled, halved
gold leaf

Preparation:

Mix flour, baking powder and cinnamon.
Cream butter and sugar by using a whisk.
Add eggs bit by bit.
Add chopped bananas.
Add flour mixture and milk alternately and mix with a paddle for 5
minutes.
Add chopped couverture.
Pour the mixture into three cake forms.
Push inside of the cake with an oiled dough scraper.
Bake at 210-220 °C for out 20 minutes.
Go down to 180 °C and bake for another 20-30 minutes.
Form the cakes immediately after baking and let them cool down.
Fill couverture into paper cone and decorate the cakes.
Garnish with halved hazelnuts and gold leaf.
Done!

Categories
Cakes Entremets Tartelettes

Mango Mango Chocolate Tart

Mango Chocolate Tart

Pâte Sucrée/ Sweet dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt
20 g dark couverture

Directions:

Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut out circles with a round cookie cutter (12 cm diameter)
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. It’s perfect when it has no color.
Cover the inside with dark couverture by using a brush. This helps to prevent the tart base from getting soft.
You can freeze the leftover sugar dough for up to 2 months.

Mango insert
Ingredients

100 g mango puree
1 g gelatin
add sugar if needed

Directions:

Heat up mango puree.
Add gelatin and mix until combined.
Pour it into a piping bag and fill up your silicon mold. (You can also use a zip log bag freeze it and cut out the desired shape)
Freeze for at least 4 hours.

Mango Mousse
Ingredients

40 g sugar
10 g water
16 g egg whites
41 g mango puree
1 g gelatin
50 g heavy cream

Directions:

Heat up sugar and water to 118 degrees.
When it reaches 100 degrees start beating your egg whites until soft peaks.
Add your sugar syrup. Make sure it doesn’t touch the whisk. It’ll get too
cold and crystallize.
Heat up mango puree. Add gelatin and mix well.
Now mix in heavy cream into your mango mixture.
Gently fold in the meringue.
Use immediately.
Fill in your mousse halfway through in your silicon mold.
Place frozen mango insert inside.
Fill silicon mold up and freeze for at least 4 hours. 

Whipped Ganache

Ingredients

300 g heavy cream (1)
30 g glucose
x vanilla Paste
210 g white couverture
440 g heavy cream (2)

Directions:

Heat up heavy cream (1), glucose and vanilla.
Pour it over white couverture and let it set for 1 minute.
Mix until everything is combined.
Add heavy cream (2) and mix again. (We add the other half of the heavy cream so the whipped ganache cools faster.)
Let it cool for about 4 hours.
Whip up until stiff peaks.
Pour the ganache into a piping bag and fill your tart half waythrough.
Add a leftover cake or a sponge cake or whatever you have and let it cool.
I have a video how to make a easy sponge cake on my YouTube channel 😉 https://www.youtube.com/watch?v=ouPjP5BjrjE

Assembly

Unmold frozen mango mousse and place it onto the tart.
Fill another piping bag a petal tip and with the rest of the whipped ganache and pipe around the frozen mango mousse. 
Decorate with fresh berries, let it defrost and you’re done!

Categories
Ice Cream

Ruby Chocolate Ice Cream with Raspberry Chunks

Pink Ice Cream??? Ruby Chocolate Ice Cream with Raspberry Chunks
Ingredients

145 g milk
34 g egg yolks
40 g sugar
x salt
35 g heavy cream
8 g raspberry puree
1 g gelatin
30 g Ruby chocolate
10 g freeze dried raspberries, chopped


Directions:

Soak gelatin in cold water for about 10 minutes.
Bring milk to a boil.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
Add gelatin and ruby chocolate.
Cool the mixture over ice or cold water.
Add heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Add your raspberry chunks when the ice cream has soft ice consistency.
Fill up your molds and place them in the freezer for about 4 hours.

Raspberry coulis

Ingredients

20 g raspberry puree
5 g sugar

Directions:

Heat up puree and sugar and simmer until it thickens.
Let it cool down a bit.
Pour it into a piping bag.
Leave it in the fridge until needed.

Plating:

Use crumbles on the bottom (I used puffed spelt and chocolate cookie crumbles).
Garnish with berries chocolate hearts and peppermint. Be creative! <3