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
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.

Categories
Cakes Chocolate Mirror Glaze

Choco Passion Fruit Marble Mirror Glaze


This dessert is all about chocolate and passion fruit! I’ll show you how to get a beautiful marble effect by using mirror glaze

Choco Passion Fruit Marble Mirror Glaze

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 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. The tart is perfect when it has no color.

You can freeze the leftover sugar dough for up to 2 months.

Chocolate Sponge Cake

Ingredients

53 g whole egg, room temperature
37 g sugar
37 g white flour, sifted
3 g cocoa powder

Directions:

Beat the eggs and sugar for 10 minutes until the mixture has doubled.
Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
Bake for about 15 minutes at 190-200°C.
Let it cool completely. (If you prepare the sponge cake a day before cover
it with plastic foil so it doesn’t dry out.)
Cut it out with a tartelette ring and with a smaller ring in the middle.

Tips:

To check if the sponge cake is done, press in with your finger:
If the imprint of the finger remains, it is still not good.
When the imprinted area comes up again, it is good.

Chocolate mousse

Ingredients

135 g heavy cream, cold
3 g gelatin
55 g egg yolks
165 g sugar
66 g milk
108 g dark couverture

Directions:

Whip up heavy cream to soft peaks.
Bring milk to a boil.
Meanwhile mix egg yolks, sugar and salt together.
Add hot milk to the egg yolks mix and pour it back into the pan.
Bring it to 80 degrees.
Whisk continuously.
Add gelatin.
Pour it into a bowl with dark couverture.

Let it cool.
Fold in whipped cream.

Passion Fruit tuiles

Ingredients

80 g powdered sugar, sieved
20 g passion fruit juice
12 g water
20 g flour, sieved
26 g butter

Directions:

Melt butter.
Preheat your oven on 165 degrees.
Mix passion fruit juice, water, 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.

Choco Passion fruit crunch

Ingredients

35 g crumbles
50 g puffed rice covered with chocolate
100 g passion fruit tuiles
78 g dark chocolate

Directions:

Crush passion fruit tuiles into small pieces.
Mix everything together, put it into a bag.
Put in the fridge for about 30 minutes.
Let it cool in the fridge until it gets hard.
Crush until you get crumbles.

Passion fruit glaze

Ingredients

90 g heavy cream
110 g passion fruit puree
150 g sugar
40 g glucose
8 g gelatin
75 g white couverture
X yellow food coloring
75 g dark couverture
X black food colouring

Directions:

Soak gelatin in water for 10 minutes.
Heat up heavy cream, passion fruit puree, sugar and glucose to 103°C.
Add gelatin and mix everything.
Now divide into two bowls.
Add dark couverture in one bowl and add black food colouring.
Add white couverture in the other bowl and add yellow food colouring.

Layering

Pour chocolate mousse into a piping bag with a round tip.
Fill the silicon mold half way through and add your chocolate sponge cake.
Fill it up with chocolate mousse and add the choco passion fruit crunch.
Freeze overnight.

Glazing

Use mirror glaze at 28 degrees.
To get a marble effect layer both mirror glaze in a measuring cup.
Pour mirror glaze over the frozen cakes.
I added some crumbles on the side.
Place it onto the baked sweet dough.
Add some gold leaf and you’re done!

Categories
Cakes Chocolate

Stone Shaped Dessert


Italian meringue

Ingredients

30 g water
90 g sugar

60 g egg whites

Preparation

Cook water and sugar to 118 degrees. Meanwhile beat egg whites until soft
peaks.
Pour over the syrup slowly.
You can freeze the leftover for up to 1 month.

Ruby chocolate mousse

Ingredients

45 g raspberry puree
4 g lemon juice
11 g Ruby Chocolate
2 g gelatin
20 g Italian meringue
56 g heavy cream Preparation

Whip heavy cream to soft peaks (90%)
Warm raspberry puree and lemon juice to 40°C.
Add ruby chocolate and melt to 35°C.
Add gelatin and mix well.
Fold Italian meringue into puree-mixture.
Fold in whipped cream, fill up the small silicon ball mold and freeze for at least 4 hours.

Coconut mousse

140 g coconut pulp
6 g Malibu or Rum
4 g gelatin
125 g heavy cream
31 g Italian meringue
10 g coconut cubes, dried (optional)

Preparation:

Whip heavy cream to soft peaks.
Mix coconut pulp and rum together. Add melted gelatin. Fold in heavy cream, Italian meringue
and coconut cubes. Pour coconut mousse into a piping bag with a round tip and fill ¾ into the low poly silicon mold.
Unmold the small ruby chocolate mousse balls and press them inside the coconut mousse.
Freeze for at least four hours.

Crumble

50 g flour
50 g ground coconut
50 g sugar
75 g cold butter, in small pieces

Preparation

Knead all ingredients by hand until everything is just combined.
Put crumbles on a baking tray with baking paper.
Bake at 175°C for approx. 18 minutes.
Crush until you have nice crumbles.

Cocoa butter layer

Ingredients

130 g cocoa butter
130 g white couverture
x Silver food colouring

Preparation

Melt both ingredients separately in microwave or over a bain-marie.
Mix everything together and make sure it’s 45 degrees.
Dip the frozen hemispheres into the cocoa butter.
Let it set (takes a few seconds) and place it on your plate.

Garnishing

I added some pineapple leaves to the stone, but you can also make them out of green colored chocolate. Add some ground coconut, crumbles, mango cubes and you’re done.