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
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.

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.