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
Chocolate Mirror Glaze

Ruby Double Chocolate Dessert


Recipe makes 6 desserts

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

Preparation:

Mix soft butter in a bowl.
Add powdered sugar and mix until it’s just combined.
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 flour, salt and knead until smooth. You can do this in a KitchenAid or with a spatula.
Wrap in plastic and rest in the fridge overnight. (the thinner the dough the faster it cools)
Roll out the cooled dough to 3 mm.
Cool for 30 minutes and then bake in the oven at 175°C for 10-15 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.

Ruby chocolate brownie

Ingredients

110 g eggs
220 g sugar
100 g Ruby chocolate (1)
220 g unsalted butter
x Red food colouring
210 g flour, sifted
100 g dark chocolate, chopped (2)
250 g dark chocolate, tempered
20 g hazelnuts, chopped

Preparation:

Melt Ruby chocolate and butter.
Add food colouring.
Beat eggs and sugar for about 10 minutes until the mixture doubles.
Add melted chocolate-butter mixture.
Gently fold in sifted flour.
Add chopped chocolate.
Pour them into a piping bag and fill it into tartelette rings.
You can also pour it into the baking tray and cut the desired shape out after baking.
Bake for about 18 minutes.
Unmold and put them in the freezer.
Mix tempered chocolate and chopped hazelnuts together.
Press two bamboo sticks inside the brownies.

Dip them into the chocolate hazelnut coat.

Italian meringue

Ingredients

60 g egg whites
30 g water
90 g sugar

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

92 g raspberry puree
4 g lemon juice
22g Ruby Chocolate
2 g gelatin
42 g Italian meringue
115 g heavy cream

Preparation

Whip heavy cream to soft peaks (90%)
Warm up 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 mousse half way through into a silicon mold.
Freeze for at least 4 hours.

Crumbles

50 g flour
50 g ground nuts, e.g. hazelnuts, tree nuts or almonds
50 g sugar75 g cold butter, in small pieces

Preparation

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

Raspberry Ruby Chocolate Mirror Glaze

Ingredients

50 g water
100 g sugar
100 g glucose
64 g raspberry puree
6 g gelatin
110 g Ruby chocolate

Preparation

Soak gelatin in water for 10 minutes.
Heat water, sugar and glucose to 103°C.
Add raspberry puree and gelatin.
Pour over Ruby chocolate and mix with an immersion blender.
Strain through a sieve, tap over a counter to remove the remaining air bubbles.
Use at 26-28 degrees.
Pour mirror glaze over the frozen ruby chocolate mousse.
I added some crumbles on the side.

Plating

Place the baked sweet dough on a plate.
Add the chocolate covered brownie. (Use mirror glaze as “glue”)
Place the frozen ruby chocolate mousse on top.
Add gold leaf and the chocolate feather.

Categories
Cakes Chocolate Mirror Glaze

Mario Question Mark Dessert


Ingredients

  • Lemon Insert
  • 90 g lemon juice

  • 40 g water

  • 25 g sugar

  • 1 g agar-agar

  • x yellow food colouring

  • x gold food colouring powder

Directions

  • Warm water and lemon juice.
  • Mix agar-agar and sugar and add it to the water lemon mixture.
  • Bring to a boil for 2 minutes.
  • Let it cool until you are able to fill into a piping bag.
  • Fill in small round silicone molds.
  • Freeze them for about 4 hours or overnight.

Ingredients

  • Sacher sponge cake
  • 90 g butter

  • 36 g powdered sugar

  • 78 g egg yolks

  • X vanilla

  • 90 g couverture

  • 90 g egg whites

  • 54 g sugar

  • 72 g flour

  • 18 g cocoa powder

Directions

  • Preheat your oven on 180 degrees.
  • Melt couverture over a water bath.
  • Sift cocoa powder and flour together.
  • Mix butter and powdered sugar together in a stand mixer.
  • Slowly add your egg yolks.
  • Mix on highspeed about 5 minutes.
  • Pour in your melted chocolate and mix well.
  • Mix egg whites and sugar to stiff peaks in another bowl.
  • Add one third of the meringue and mix it with a whisk into the butter mixture.
  • Fold in the rest of the meringue.
  • Add the sifted flour, cocoa powder and fold it in.
  • Spread sacher sponge cake onto a baking tray lined with baking paper and bake for about 10 minutes.
  • Let it cool completely.
  • Cut them into 6 x 6 cm squares.

Ingredients

  • Chocolate Crumbles
  • 25 g flour

  • 25 g ground nuts, e.g. hazelnuts, walnuts or almonds

  • 25 g sugar

  • 37 g cold butter, in small pieces

  • This is a basic crumble recipe. If you have some leftovers. Go for it. I also added some of my clementine peanut crumbles. You can also add cookies if you don’t want to make crumbles.
  • 50 g dark couverture

Directions

  • Knead all ingredients by hand until everything is well combined.
  • Put it on a baking tray with baking paper and flatten it a bit.
  • Bake at 175°C for approx. 18 minutes.
  • Crush it until you have nice crumbles.
  • Add dark couverture and mix it with a spatula.
  • Spread them onto the sacher sponge cake

Ingredients

  • Dark Ganache Montée (Mousse)
  • 250 g heavy cream

  • 150 g dark couverture

  • 15 g Grand Manier

  • 5 g gelatin

  • 250 g heavy cream

Directions

  • Bring heavy cream (1) to a boil.
  • Pour it over melted couverture and mix.
  • Add remaining heavy cream and Grand Manier.
  • Refrigerate overnight.
  • Whip it to soft peaks. Be careful not to overmix it.
  • Fill it into a piping bag.

Layers

  • Fill in 1/3 of the chocolate ganache montée.
  • Add your lemon insert.
  • Fill it to 3/4 and add your sacher sponge cake.
  • Freeze for about 4 hours.

Ingredients

  • Yellow Mirror Glaze
  • 45 g Heavy Cream

  • 55 g condensed milk

  • 75 g sugar

  • 20 g glucose

  • 75 g white couverture

  • 4 g gelatin

  • x yellow food coloring

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat up heavy cream, mango puree, sugar and glucose to 103°C.
  • Add gelatin and mix everything.
  • Pour over the white couverture and mix well.
  • Add some orange food colouring.
  • Strain through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.

Ingredients

  • Cocoa butter layer
  • 150 g cocoa butter

  • 150 g white couverture

Directions

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

Coating

  • Rewarm cacao butter coat to 45 degrees and fill in a high container.
  • Rewarm mirror glaze to 28 degrees and fill in a high container.
  • Pour cacao butter over your squares, let it set and pour mirror glaze over the squares.

Fondant Questionmarks:

  • Cut out 4 question marks, place them on each side. (Use glucose as glue)
  • I would recommend adding the fondant right before serving.
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
Mirror Glaze Tartelettes

Lemon Mirror Glaze Tartelettes


Ingredients

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

  • 100 g powdered sugar, sieved

  • 50 g eggs, room temperature

  • 250 g flour, sieved

  • 3 g salt

Directions

  • Mix softened butter and powdered sugar in a bowl until combined.
  • Gradually add the eggs and mix. Make sure that your eggs and butter are the same temperature.
  • Add flour and salt and knead until smooth.
  • Wrap in plastic foil and rest in the fridge overnight. (The thinner the dough the faster it cools and the faster it gets warm and soft)
  • Roll out the cooled dough to 3 mm and cut 4 circles with your tartelette ring forms.
  • For the “walls” cut out some stripes and press them inside the tartelette rings.
  • Prick the dough lightly with a fork to prevent bubbles.
  • Cool for 30 minutes and then bake in the oven at 175 °C for 10-15 minutes.
  • Let them cool completely. Make sure they don’t get brown.
  • You can freeze the leftover sweet dough for up to 2 months.

Ingredients

  • Matcha Sponge Cake
  • 100 g egg, room temperature

  • 70 g sugar

  • 63 g flour, sifted

  • 7g matcha powder

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and matcha powder and stir it 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.
  • 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.

Ingredients

  • Ruby chocolate sponge cake
  • 100 g egg, room temperature

  • 70 g sugar

  • 70 g flour, sifted

  • 14 g ruby chocolate

  • x red food coloring

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled. Fold in the melted ruby chocolate and food colouring.
  • Add the sifted flour and fold it 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.
  • 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.

Ingredients

  • Lemon Insert
  • 90 g lemon juice

  • 40 g water

  • 25 g sugar

  • 4 g agar-agar

  • 3 g peppermint, chopped

  • 20 g lemon, filleted, diced (only add them if you like it a little sour)

Directions

  • Warm the water and lemon juice.
  • Mix and add sugar and agar-agar.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water. Place in fridge.
  • Finely chop the peppermint.
  • Fillet the lemon and dice finely.
  • Blend the cooled lemon-agar-agar mixture with an immersion blender, add peppermint and lemon cubes and fill in small round silicone molds.
  • Freeze them for about 4 hours or overnight.

Ingredients

  • Lemon Ganache Montée
  • 120 g heavy cream (1)

  • 2 g gelatin

  • 70 g white couverture

  • 120 g heavy cream (2)

  • 30 g lemon juice

Directions

  • Soak gelatin in water until it’s soft. (about 10 minutes)
  • Bring heavy cream (1) to a boil, add white couverture and gelatin and mix it. 
  • Add heavy cream (2) and lemon juice and mix it well with immersion blender.
  • Cover with plastic foil and leave it in the fridge to cool for 10 hours.
  • Whip lemon ganache monté in to soft peaks, fill it in a hemisphere mold half way through, add the lemon insert and fill it up completely with lemon ganache monté.
  • Freeze for 4 hours.

Ingredients

  • Dark Ganache Montée
  • 68 g heavy cream (1)

  • 15 g corn syrup, hot

  • 20 g honey

  • 90 g dark couverture, melted

  • 68 g heavy cream, cold (2)

Directions

  • Bring heavy cream (1), corn syrup and honey to a boil, add melted couverture and mix it with an immersion blender.
  • Add remaining heavy cream, blend well and refrigerate overnight.

Ingredients

  • White Couverture Coat 
  • 150 g cocoa butter

  • 150 g white chocolate couverture

Directions

  • Melt cocoa butter and white couverture seperately over a water bath.
  • Mix them together.

Ingredients

  • Mirror Glaze
  •  100 g water

  •  200 g sugar

  •  200 g corn syrup

  •  130 g condensed milk

  •  2 g vanilla paste

  •  14 g gelatin sheets

  •  220 g white couverture

  •  x food coloring

Directions

  • Soak gelatin sheets in cold water for about 10 minutes.
  • Cook water, sugar and corn syrup to 103°C add gelatin, condensed milk, vanilla paste and mix everything together.
  • Pour over white couverture, let it sit so it can melt and blend with an immersion blender.  (try not to add too much air.
  • Pass through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.

Layers

  • Cut out the matcha sponge cake and the ruby chocolate sponge cake with the tartelette rings.
  • Place matcha sponge cake inside the tartelette.
  • Whip the dark ganache montée to soft peaks.
  • Add a little dark ganache monté and press the ruby chocolate sponge cake on it.
  • Fill the tartelette up with dark ganache monté and spread it evenly with a spatula and place it in the fridge until you need it.
  • Unmold the frozen hemispheres, stick a bamboo skewer in each of them and freeze them again for about 30 minutes.
  • Warm up white couverture coating glaze to 45°C.
  • Warm up mirror glaze to 30-32°C and keep it warm.
  • Immerse a frozen hemispheres carefully into the white chocolate coating glaze first. (do it one by one keeping remaining the other ones in the freezer)
  • Once set, immerse the half circle into the white chocolate mirror glaze.
  • Remove the skewers and use a palette knife to place them on the tartelette. 
  • Place the finished tartelettes in the refrigerator a few hours to thaw completely before serving.
  • Decorate with raspberries filled with raspberry jam, gold and peppermint. I served it with a raspberry coulis and cantaloupe sorbet. I placed the sorbet on some leftover matcha sponge cake that I dried in the oven at 100 °C.
  • Add chopped pistachios around the tartelette and you’re done!