Categories
Cakes Chocolate Entremets Ice Cream

Valentine’s Day Cake | Heart Shaped Ice Cream


Ingredients

  • Chocolate Sponge Cake
  • 106 g  whole egg, room temperature

  • 80 g  sugar

  • 74 g  white flour, sifted

  • 6 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 the sponge cake into 3 cm squares.

Ingredients

  • Meringues (French method)
  • 100 g egg whites

  • 100 g sugar

  • 100 g powdered sugar

Directions

  • Whisk egg whites until foamy.
  • Add half of the sugar. (50 g)
  • Beat until soft peaks and add the rest of the sugar.
  • Beat until stiff peaks.
  • Add powdered sugar and fold it in the stiff egg white mixture.
  • Pour the meringue into a piping bag with a round tip.
  • Pipe some heart shaped meringues on a baking tray lined with baking paper. I used some leftover meringues disks so I just used a heart shaped cookie cutter to cut them out.
  • Bake at 100 degrees for an hour.
  • Brush some melted cocoa butter on both sides of the meringues. This protects the meringue from dissolving.

Ingredients

  • Vanilla ice cream
  • 204 g milk

  • x  vanilla

  • 46 g egg yolks

  • 55 g sugar

  • x salt

  • 48 g heavy cream

Directions

  • Bring milk and vanilla 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 heavy cream.
  • Cool the mixture over ice or cold water.
  • 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.

Ingredients

  • Cocoa Butter Layer
  • 90 g  cocoa butter

  • 90 g  white couverture

  • x red food colouring powder

Directions

  • Melt both ingredients separately in microwave or over a water bath.
  • Add food colouring and mix well.

Ingredients

  • Mirror Glaze 
  • 25 g water

  • 50 g sugar

  • 50 g corn syrup

  • 32 g condensed milk

  • x vanilla

  • 4 g gelatin

  • 55 g ruby chocolate couverture or white couverture

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat water, sugar and glucose to 103°C.
  • Add condensed milk, vanilla and gelatin and mix everything.
  • Pour over the white couverture and mix with an immersion blender.
  • Strain through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.

Layering:

  • Pour your ice cream into a piping bag and fill your heart silicon molds half way through.
  • Place chocolate sponge cake squares inside the molds.
  • Add the meringue and freeze for at least for hours.

Coating 

  • Rewarm cacao butter coat to 45 degrees and fill in a measuring cup.
  • Rewarm mirror glaze to 32 degrees and fill in a measuring cup.
  • Dip the hearts in cacao butter coating, let it get hard and pour mirror glaze over them.

    I placed the heart on some crumbles and added some gold leaf.
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Categories
Cakes Entremets Mirror Glaze

Mirror Glaze Christmas Ball Gnome

Details

Servings

3 Servings

Ingredients

  • Peanut praline
  • 120 g sugar

  • 120 g roasted peanuts

Directions

  • For the peanut praline toast peeled peanuts in the oven on 190 degrees for about 10 minutes. Cook half of the sugar until it turns brown. 
  • Add rest of the sugar and cook until it’s melted and brown. Turn of the heat and fold in your toasted peanuts. 
  • Pour the caramelized peanuts onto a silicone mat and let it cool completely. Blend the praline in a food processor until it turns into a paste.

Ingredients

  • Peanut praline cream
  • 100 ml milk

  • x vanilla

  • 25 g egg yolk

  • 30 g sugar

  • 17 g cornstarch

  • 75 ml heavy cream

  • 100 g peanut praline paste

Directions

  • Bring milk and vanilla to a boil. Meanwhile mix egg yolk and sugar together in a bowl until pale. Add cornstarch and mix again. 
  • 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 and gradually add praline paste. Transfer the cream in a bowl, cover directly with plastic wrap and refrigerate overnight. 
  • Whip heavy cream to soft peaks. Whisk peanut praline cream to loosen, then fold in whipped cream.

Ingredients

  • Tonka bean ganache monte
  • 110 g milk couverture

  • 128 g heavy cream

  • 2 g gelatin sheets

  • 128 g heavy cream

  • 8 g Grand Manier

Directions

  • Soak gelatin in water until it’s soft. (about 10 minutes)
  • Bring heavy cream (1) with tonka beans to a boil pour it over white couverture and mix it.
  • Add gelatin, heavy cream (2) and mix it well with immersion blender.
  • Cover with plastic foil and leave it in the fridge to cool for 10 hours.

Ingredients

  • Chocolate Sponge Cake
  • 106 g whole egg, room temperature

  • 74 g sugar

  • 74 g flour

  • 6 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.) It should be 1 cm high.

    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.
    Pour the batter on a baking tray with parchment paper and bake at 175 for about 14 minutes.
    Cut out circles.

Ingredients

  • Clementine Tuiles
  • 60 g powdered sugar, sieved

  • 25 g clementine juice

  • 1 zest of clementine

  • 15 g flour, sieved

  • 20 g butter

  • 30 g chopped peanuts

Directions

  • Melt butter.
  • Preheat your oven on 165 degrees.
  • Mix clementine juice, clementine zest and powdered sugar in a bowl.
  • Add flour and melted butter and fold in chopped peanuts.
  • 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.

Ingredients

  • Crunchy clementine
  • 10 g candied orange cubes

  • 38 g clementine tuiles, crushed

  • 13 g milk couverture

  • 18 g peanut praline

Directions

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

Ingredients

  • Clementine insert
  • 36 g clementine juice

  • 2 g gelatin leaf

Directions

  • Soak gelatin in cold water for about 10 minutes.
  • Heat up clementine juice. (doesn’t have to boil.)
  • Add in squeezed gelatin and mix it well.
  • Pour it into a piping bag, fill it half way through in small silicon molds and freeze (at least 4 hours)

Ingredients

  • Mirror Glaze 
  • 50 g water

  • 100 g sugar

  • 100 g corn syrup

  • 65 g condensed milk

  • x vanilla pulp

  • 7 g gelatin

  • 110 g white couverture

  • red food coloring

  • gold leaves

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat water, sugar and glucose to 103°C.
  • Add condensed milk, vanilla pulp and gelatin and mix everything.
  • Pour over the white couverture and mix with an immersion blender.
  • Strain through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.

LayerING:

  • For the lower hemisphere:
    Spread orange marmalade on your chocolate sponge cakes.
  • Unmold clementine inserts and put them back in the freezer until you need them.
  • Whip tonka bean ganache monte to soft peaks and fill it half way through the hemisphere silicon molds.
  • Press in the frozen clementine insert and add the chocolate sponge cake.
  • Fill it up with tonka bean ganache monte.
  • For the upper hemisphere: Fill in 3/4 of praline cream into the silicone mold.
  • Add the crunchy clementine and fill it up. Freeze for at least 4 hours.
Categories
Cakes Cookies Entremets

Ruby Chocolate Panna Cotta Ring Dessert on Chocolate Cake and Flower Cookie

Details

Servings

3 Servings

Ingredients

  • Ruby Chocolate Panna Cotta
  • 120 g heavy cream

  • 10 g sugar

  • 20 g ruby chocolate couverture

  • 20 g raspberry puree

  • 2 g gelatin

Directions

  • Melt ruby chocolate. I melt my chocolate in a chocolate tempering machine at 28.5-29.5 degrees but you can melt it in a microwave or over a water bath.

    But BE CAREFUL: When water gets into the chocolate, everything is lost. You can’t use it.
  • Soak gelatin in cold water for about 10 minutes.
  • Bring heavy cream, sugar, raspberry puree to a boil and let it infuse for about 5 minutes.
  • Pour over melted ruby chocolate and add gelatin.
  • Mix it well with a whisk.
  • Pour it in the small silicon mold and freeze for at least four hours.

Ingredients

  • Panna Cotta
  • 245 g heavy cream

  • 25 g sugar

  • x vanilla paste

  • 3 g gelatin

Directions

  • Soak gelatin in cold water for about 10 minutes.
  • Bring heavy cream, sugar and vanilla paste to a boil and add gelatin.
  • Mix it well with a whisk and let it cool down to 28 degrees.
  • Fill it half way through in a big silicon mold.
  • Press the frozen ruby chocolate panna cotta ring inside the big silicon mold and freeze for at least four hours.

Ingredients

  • Pâte Sucrée / Sweet Dough
  • 62 g soft butter, soft

  • 50 g powdered sugar, sieved

  • 25 g eggs, room temperature

  • 125 g flour, sieved

  • x cinnamon

  • 2 g salt

Directions

  • Sift flour and cinnamon together.
  • Mix soft butter and powdered sugar in a bowl until it’s light and airy.
  • Gradually add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better and you’ll get more airy and fluffy cakes)
  • Add sifted flour, cinnamon, salt and knead until smooth. You can do this in a stand mixer or with a spatula.
  • Wrap in plastic foil and rest in the fridge overnight. (the thinner the dough the faster it cools)
  • Roll out the cooled dough to 3 mm and cut out 4 circles with a flower shaped cookie cutter.
  • Bake them at 175 degrees for 12 minutes.
  • Make sure they don’t get brown. They are perfect when they don’t have color.

    Info: You can freeze the leftover sweet dough for up to 2 months.

Ingredients

  • Chocolate cake
  • 150 g dark couverture

  • 113 g butter

  • 200 g eggs

  • 150 g sugar

  • 50 g flour, sifted

  • x vanilla paste

Directions

  • Spray your tartelettes ring with fat spray and place the rings on a baking tray lined with parchment paper.
  • Preheat your oven on 220 degrees.
  • Melt couverture and butter together in microwave or water bath.
  • Beat eggs with sugar and vanilla paste for about 5 minutes until it gets light yellow and fluffy. (We don’t use baking powder inside this recipe so we need to beat the crap out of it.)
  • Add sifted flour and fold it in the beaten egg sugar mixture. (it’s important to sift the flour. You will get lumps if you don’t sift the flour.)
  • Finally add the chocolate-butter mixture and fold it in.
  • Fill the batter in the tartelette rings and bake for about 13 minutes.
  • Let them cool and cut any excess away.

Ingredients

  • Raspberry jam
  • 100 g ripe raspberry puree

  • 1 g gelatin

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat up raspberry puree and mix with the squeezed gelatin.
  • Let it cool in the fridge for about an hour.
  • Pour the marmalade into a piping bag with a small round tip.

Ingredients

  • 220 g orange juice

  • 8 g gelatin

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat up orange juice and mix with the squeezed gelatin.
  • Let it cool to 28 degrees and fill it in a piping bag. (We don’t want the piping bag to melt)

<strong>Layering:</strong>

  • Place the baked cinnamon cookie on a plate. Spread some raspberry marmalade on the cookie with a spatula.
  • Add the chocolate cake and spread again raspberry marmalade on the chocolate cake.
  • Arrange the Panna Cotta Ring on the chocolate cake.
  • Fill in the orange jelly and freeze for 30 minutes.
  • Take the dessert out of the freezer, pipe small drops of jam on the panna cotta ring and garnish with peppermint.
  • Make a quenelle with your apple sorbet by using a hot tablespoon and place it on ruby chocolate sponge cake crumbles.
  • You can make this recipe with other silicon molds. Be creative! Don’t let anybody stop you!
Categories
Cakes Entremets Mirror Glaze

Apple Shaped Dessert on Crumble (Mirror Glaze)


Ingredients

  • Lemon Insert
    (x = use as much as you want)
  • 90g lemon juice

  • 39g water

  • 30g sugar

  • 6g agar-agar

  • 9 g peppermint, chopped

Directions

  • Finely chop the peppermint.
  • Warm water and lemon juice in a pan.
  • Mix sugar and agar-agar and add it to the water-sugar mixture.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water a little bit, add peppermint and pour it in a piping bag with a round shaped tip.
  • Pour it in small round silicon molds and freeze for 4 hours.

Ingredients

  • Lemon Sponge Cake
  • 100g whole egg

  • 70g sugar

  • 70g flour, sifted

  • x lemon juice

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Gently and slow fold in the sifted flour and lemon juice.
  • Bake for about 20 minutes at 190-200°C.
  • To check if the sponge cake is done, press in with your finger:
    If you can see the imprint of your finger, it is not done yet.
    When the imprinted area comes up again, it is done.

Ingredients

  • Cinnamon biscuit
  • 100 g whole egg

  • 70 g sugar

  • 70 g flour, sifted

  • x cinnamon

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Gently and slow fold in the sifted flour and cinnamon.
  • Bake for about 20 minutes at 190-200°C.
  • To check if the sponge cake is done, press in with your finger:
    If you can see the imprint of your finger, it is not done yet.
    When the imprinted area comes up again, it is done.

Ingredients

  • Crumble
  • 50 g flour

  • 50 g ground nuts, e.g. hazelnuts, tree nuts or almonds

  • 50 g sugar

  • 75 g cold butter, in small pieces

Directions

  • Mix all ingredients until you get crumbles.
  • Put it on a baking tray with baking paper and flatten it a bit
  • Bake at 175°C for approx. 15 minutes.

Ingredients

  • Lemon cream
  • 45 g egg yolks

  • 30 g sugar

  • 40 g lemon juice

  • 3 g gelatin

  • 120 g heavy cream

Directions

  • Soak gelatin in cold water.
  • Beat the egg yolk with the sugar and lemon juice over a water bath until the sugar dissolves. 
  • Squeeze out the gelatin and stir into the mixture.
  • Beat the mixture with a hand mixer until it’s hand warm and place in the refrigerator overnight.
  • Beat the heavy cream to soft peaks and fold into the lemon cream.

Ingredients

  • Apple Ganache Montée
  • 77 g apple puree, sieved

  • 7 g lemon juice

  • 290 g heavy cream

  • 70 g white couverture

  • 4 g gelatin

Directions

  • Soak the gelatin in cold water for 10 minutes.
  • Melt the couverture over a water bath. (Or in the microwave)
  • Heat up heavy cream with apple puree. (Does not have to boil)
  • Pour over the melted couverture.
  • Add the gelatin and mix with a whisk.
  • Add lemon juice and mix.
  • Cover with plastic foil and chill overnight.
  • Whip the mixture with a hand mixer until it is soft peaks.
  • Add some green food colouring.

Layers

  • Cut the biscuits into 3 cm squares.
  • Fill up 1/3 of lemon cream in your apple silicon mold.
  • Spread lemon cream on all sides.
  • Add cinnamon sponge cake inside the mold and pour in some apple ganache montée.
  • Add the lemon sponge cake and the lemon insert.
  • Fill up with apple ganache montée.
  • Freeze for at least 4 hours.

Ingredients

  • Mirror Glaze
  • 50 g water

  • 100 g sugar

  • 100 g corn syrup

  • 65 g condensed milk

  • x vanilla

  • 7 g gelatin

  • 110 g white couverture

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat water, sugar and glucose to 103°C.
  • Add condensed milk, vanilla, gelatin and mix everything.
  • Pour over the white couverture and mix with an immersion blender.
  • Strain through a sieve and pour into a measuring cup.
  • color red, yellow or green however you want your apple

Ingredients

  • Cocoa butter coat
  • 130 g cocoa butter

  • 130 g white couverture

  • red food colouring

Directions

  • Melt both ingredients separately in microwave or over a bain-marie.

Coating

  • Rewarm cacao butter coat to 45 degrees and fill in a measuring cup.
  • Rewarm mirror glaze to 28 degrees and fill in a high container.
  • Unmold frozen apples and insert a short bamboo skewer and freeze again.
  • Dip them in cacao butter coating, let it get hard, dip in mirror glaze.
  • Place the apple on a plate and garnish with pepermint leaf and a real