Categories
Cakes

Fancy Raspberry Mille Feuille


Raspberry Mille-Feuille

Raspberry Pastry Cream
Ingredients

125 g milk (1)
x vanilla
18 g sugar
20 g egg yolks
6 g sugar
10 g cornstarch
8 g flour
18 g raspberry puree
75 g heavy cream

Directions:

Bring milk, vanilla and sugar (1) to a boil.
Meanwhile mix egg yolk and sugar (2) together.
Add cornstarch and flour. I like to add a little cold milk (1) so it’s easier to mix.
Slowly pour hot milk over the egg-sugar mixture and stir. Put it back in the saucepan and bring pastry cream to a boil for about 1-2 minutes until it thickens. Turn of the heat.
Transfer the cream in a bowl, add raspberry puree and mix well.
Cover directly with plastic wrap and refrigerate overnight or at least 4 hours. Whip heavy cream to medium stiff peaks. Whisk raspberry pastry cream to loosen, then fold in whipped cream.

Whipped cream
Ingredients

100 g heavy cream

Directions: 

Whip heavy cream to stiff peaks.

Puff pastry
Ingredients

300 g puff pastry
x powdered sugar

Directions:

Roll out puff pastry Make sure it’s 2-3 mm thin.
Let the dough rest for 1 hour in the fridge.
Prick the dough with a fork and bake until golden brown for about 20-30 minutes at 200 degrees.
Dust with powdered sugar and caramelize at 250 degrees. This will take 1-5 minutes. Do NOT walk away!
Cut out 6 rectangles.

Chocolate butterfly decoration
Ingredients

Ingredients

25 g dark couverture (1)
12 g dark couverture (2)

50 g white couverture (1)
24 g white couverture (2)

Directions:

Melt dark couverture (1) to 45 degrees.
Add dark couverture (2) and mix until it reaches 28-29 degrees.
Now heat it up to 32-33 degrees.
You can pour the chocolate into a small piping bag or you make a baking paper piping cone.
use a butterfly template and pipe along the template.
Let it set.
Meanwhile you can temper your white chocolate.
Melt white couverture (1) to 45 degrees.
Add white couverture (2) and mix until it reaches 26-27 degrees.
Now heat it up it to 29-30 degrees.

Assembly

Place puff pastry rectangle onto a plate
Pipe small dots of whipped cream onto puff pastry rectangle.
Add another puff pastry rectangle.
In pipe some more dots of raspberry cream. Make sure to leave some space for raspberries.
Add raspberries around the cream and place another puff pastry rectangle on top.
Pipe some more dots of whipped cream and raspberry cream.
Garnish with apricots, raspberries, strawberries, peppermint, gold leaf and chocolate butterfly.

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Categories
Cakes Chocolate

Chocolate-Orange Fingers


A stunning dessert with a chocolaty and fruity flavour!

Recipe makes 4 desserts

Fanta cake
Ingredients

60 g eggs
36 g sugar
X salt
X vanilla
28 g grapeseed oil
35 g Fanta (or another soda)
36 g flour
36 g cornstarch
4 g baking powder

Directions:

Sift flour, cornstarch and baking powder together.
Preheat your oven on 175 degrees.
Beat eggs, sugar salt and vanilla for about 10 minutes until the mixture doubles.
Add half of the flour and fold in gently.
Add Fanta and fold in.
Spread the batter onto a baking tray lined up with parchment paper.
Add the rest of the flour and bake the cake for about 20 minutes.
Cut into rectangles.
You can freeze the leftover for up to 3 months.

Orange Tuiles

Ingredients

20 g orange juice
6 g Grand Manier
6 g zest of orange
60 g powdered sugar, sieved
16 g flour, sieved
20 g butter

Directions:

Melt butter.
Preheat your oven on 165 degrees.
Mix orange juice, orange zest and powdered sugar in a bowl.
Add flour and melted butter.
Spread it thinly on a baking tray lined with parchment paper.
Bake for about 15 minutes and let it cool.
Crush them in a bowl with a rolling pin.

Chocolate-Orange Crunch

Ingredients

20 g candied orange cubes
60 g orange tuiles, crushed
20 g puffed rice, coated in chocolate
26 g milk couverture
40 g praline
10 g Grand Manier

Directions:

Melt milk couverture and add praline.
Add candied orange cubes and clementine tuiles.
Press it in a round ring.

Cinnamon Ganache Monteé
Ingredients

200 g heavy cream
5 g cinnamon, grounded
60 g white couverture
10 g Baileys
3 g gelatin

Directions:

Soak the gelatin in cold water for 10 minutes.
Heat up heavy cream with cinnamon. (Does not have to boil)
Cover with a bowl of white couverture for about 15 minutes. Two in one: Heavy cream mix is infusing and couverture is melting.
Pour heavy cream over the melted couverture.
Add the gelatin and mix with a whisk.
Add Baileys, cover with plastic foil and chill for at least 4 hours.
Whip the mixture until soft peaks.

Orange Insert

Ingredients

90 g orange juice
1 g gelatin

Directions:

Heat up orange juice and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt.
Fill up a mold or whatever you have. I used a square shaped container. (Mine was 14x14cm/ 5.5 inch x 5.5 inch)
Freeze for at least 4 hours.
Cut into rectangles. Make sure they are a little bit smaller than your silicon mold.

Pipeable Milk Ganache
Ingredients

40 g milk couverture
70 g heavy cream

Directions:

Melt milk couverture.
Pour in the cream and refrigerate for 30 minutes.
Whip to soft peaks.
Pour into a piping bag with a petal tip.
If you don’t have a petal tip you can simply cut your piping bag.

Assembly

Place your chocolate-orange crunch onto a plate.
Add your frozen cinnamon ganache monteé. (I used a red cacao spray to get a nice velvet effect)
Garnish with blueberry, raspberry, peppermint and gold leaf.

 

 

Categories
Chocolate

Peppermint-Strawberry Panna Cotta Dessert


Today I’m back with a fresh spring dessert! Hope you guys are all doing fine! Take care!

Strawberry center

Ingredients

60 g strawberry puree
1 g gelatin

Directions:

Heat up strawberry puree and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt.
You can add some powdered sugar if your strawberries are too sour.
Fill up a mold or whatever you have. I used a PVC sheet to make a pipe.
You can also use plastic folders.
Freeze for at least 4 hours.

Peppermint Panna Cotta

Ingredients

225 g heavy cream
22 g sugar
10 g peppermint, chopped (I put 25 g inside BUT I’m a hardcore peppermint lover)
x vanilla
3 g gelatin
green food colouring

Directions:

Soak gelatin in cold water for about 10 minutes.
Mix Peppermint leaves, heavy cream and green food colouring with an immersion blender.
Bring the heavy cream-peppermint mixture and sugar to a boil.
Let it infuse for about 15 minutes.
Add the gelatin.
Stir well with a whisk.
Let it cool down to 32 degrees.
Fill it half way through in a silicone mold and add your frozen strawberry center.
Fill it up with the remaining panna cotta and freeze for at least four hours.

Chocolate sponge cake

Ingredients

100 g egg
70 g sugar
62 g flour
8 g cocoa powder

Directions:

Beat the eggs and sugar for 10 minutes until the mixture has doubled.
Add the sifted flour, cocoa powder and fold it in.
Spread the mixture on a baking tray covered with baking paper.
Bake at 190-200°C for about 15 minutes.
The sponge cake is done when you can touch the surface and it bounces
back.
Cut the sponge cake and freeze until you’re ready with your chocolate
hazelnut coating.

Chocolate-Hazelnut Coating


Ingredients

300 g dark couverture, tempered
20 g grapeseed oil
50 g hazelnuts, chopped

Directions:

Combine everything.
Dip your frozen sponge cakes.

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 3 mm and cut out the desired shape with a cookie cutter.
Cool for 30 minutes and then bake in the oven at 170°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. The tart is perfect when it has no color.
You can freeze the leftover sugar dough for up to 2 months.

Assembly

Place the baked sweet dough on a plate. (use marmalade as glue)
Spread some strawberry marmalade on top.
Add your chocolate covered sponge cake.
Spread on some marmalade again.
Place the frozen peppermint panna cotta on top.
Garnish with strawberries, gold leaf and chocolate feather.

Categories
Chocolate

Strawberry Eclairs


Choux pastry/pâte à choux

Ingredients

34 g water
34 g milk
34 g butter
4 g sugar
1 g salt
52 g flour, sifted
84 g eggs

Directions:

Bring water, milk, butter and sugar to a boil.
Add flour and salt and stir thoroughly with a spatula at a slightly reduced heat until the mixture comes away from the bottom of the pan.
Remove the mixture from the heat, put it into a mixing bowl and let it cool slightly.
In the mixer, gradually add eggs to the mixture.
Pour the batter into a piping bag with a round-shaped tip and pipe as desired.
Freeze for 2 hours.

Choux pastry coating

Ingredients

54 g butter
68 g sugar
56 g flour, sifted
11 g almond flour, sifted
x red food color

Directions:

Mix butter and sugar together.
Add the rest and knead until it’s just combined.
Add a few drops of red food colouring.
Place dough between two guitar sheets or plastic folder and roll it out as thin as possible.
Place it in the freezer for about 3 hours.
Cut frozen choux pastry into 10 cm long pieces and lay them on a baking tray lined with parchment paper.
Cut frozen choux pastry coat into 10.5 x 3 cm rectangles and place them on top of the choux pastry.
Because the choux pastry coat is very thin you have to work fast here. If it gets to soft place it back in the freezer.
Place it in the freezer for 30 minutes.
Preheat your oven to 200 degrees and bake for 10 minutes.
Bake it another 20 minutes at 180 degrees. (Do NOT open the oven door)
Let them cool completely.

Strawberry cremeux

Ingredients

75 g strawberry puree
100 g heavy cream
72 g egg yolks
40 g sugar
1 g gelatin

Directions:

Bring strawberry puree and heavy cream to a boil.
Meanwhile beat egg yolks and sugar.
Add hot strawberry mixture to the egg yolks and mix well.
Pour it back into the pan.
Bring it to 80 degrees.
Whisk continuously.
Add gelatin.
Cover with plastic foil. (it should touch the surface so no skin will form)
Let it cool.

Vanilla whipped cream
Ingredients

100 g heavy cream
x vanilla

Directions:

Whip heavy cream with vanilla.
Pour it into a piping bag.

Chocolate decoration

Ingredients

100 g dark couverture (1)
50 g dark couverture (2)

Directions:

Melt dark couverture (1) to 45 degrees.
Add dark couverture (2) and mix until it reaches 28 degrees.
Now bring it to 32 degrees.
Pour the temperature couverture onto a guitar sheet and add another one on top.
Roll it out as thin as possible and wait until it starts to set.
Cut rectangles with a knive.

Layers

Cut off the top of the eclairs.
Pipe in some strawberry rhubarb marmalade into the eclairs.
Fill it up with vanilla whipped cream.
Add the éclair “lid”.
Pipe strawberry cremeux in spiral movements.
Add your chocolate decoration.
Pipe little drops of your remaining vanilla whipped cream onto the chocolate decoration and add some chocolate crumbles. (I used some chocolate crunch form my last dessert)
Add gold leaf and you’re done!

Categories
Cakes

Apple Cinnamon Deco Roll


Apple Ganache Montée

Ingredients

78 g apple puree, sieved
290 g heavy cream
2 g cinnamon
10 g lemon juice
70 g white couverture
4 g gelatin
X green food colouring

Directions:

Soak the gelatin in cold water for 10 minutes.
Heat up heavy cream with apple puree and cinnamon. (Does not have to boil)
Cover with a bowl with white couverture for about 15 minutes. Two in
one: Heavy cream mix is infusing and couverture is melting.
Pour heavy cream mix over the melted couverture.
Add the gelatin and mix with a whisk.
Add lemon juice, cover with plastic foil and chill for at least 4 hours.
Whip the mixture until soft peaks.

Apple center

Ingredients

60 g apple puree
0.5 g gelatin

Directions:

Heat up apple puree and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt.
You can add some powdered sugar if your apples are too sour.
Fill up a mold or whatever you have. I used a PVC sheet to make a pipe.
You can also use plastic folders.
Freeze for at least 4 hours.

Decoration batter

Ingredients

10 g butter
10 g powdered sugar, sieved
10 g egg whites
10 g flour, sieved

X red food colouring
X green food colouring
x cacao powder

Directions:

With a spatula mix soft butter and powdered sugar.
Add egg whites and mix until well combined.
Add flour and mix until just combined.
Divide batter into 3 bowls.
Dye the batter red, green and brown.
Pour the batters into small piping bags and pipe some apples!
My mold is 23 cm long and 7.5 cm wide.
I cut out two rectangles. The one with the apples is 23 cm long and 17 cm wide.
The small one is 23 cm long and 5 cm wide.
For the leaves I dyed the leftover green batter with matcha powder.
Put in the freezer and start making the swiss roll.

Cinnamon swiss roll

Ingredients

86 g egg yolks
35 g sugar
86 g egg whites
70 g sugar
40 g flour, sieved
2 g cinnamon, grounded, sieved
42 g cornstarch, sievedDirections:

Beat egg yolks and sugar together for about 10 minutes.
In another bowl beat egg whites with sugar to soft peaks.
Add sugar in three times.
Bake for 6-7 minutes at 240 degrees. Don’t walk away!
When it’s still hot flip it onto a parchment paper.
Gentle remove the parchment paper.

Layering


Brush the roulade with apple-cinnamon jam.
Place it into your mold that is lined with PVC foil or plastic folder.
Pour in your ganache monteé about 2/3 of the mold.
Place the apple center inside and fill it up with the rest of ganache monteé.
Add the small swiss roll rectangle and freeze for about 2 hours.
Unmold the deco roll and plate while it’s still frozen.
Place it in the fridge.