Saturday, 25 June 2016

Floorball/Salibandy and Theatre Themed Cake

As usual, chocolate cake covered with ganache ans homemade fondant. I baked and decorate this cake for Rayan's end of the year class show.

I can say it was a show stopping as I took it out from the cake box. His class teacher, M. Fontaine share his loves for theatre and floorball with his students. That's why I've chose this themed.

Tuesday, 21 June 2016

School Themed Cake

I was asked by Miss 15 if I could make a cake for her school year end party. It was a hit with her classmates and even the teachers too.

cake inspired by French school book, 3 layers of chocolate sponge cakes, covered with chocolate ganache and marshmallow fondants. 

I post this photo on my FB and some friends didn't realized it's a cake and I had a few giggle explaining to them that it was a cake instead of books.

Saturday, 18 June 2016

Paris Brest with Mousseline Praline Cream

Mini Paris Brest with Mousseline Praline Cream

Choux Pastry: 
250 ml water
100 g butter
150 g flour
4 eggs
4 g salt
4 tbsp. sugar
1 Egg wash
Almond Sliver

Pre-heat oven at 220◦C. Line two baking tray with parchment paper.

Combine water, sugar, salt and butter in a saucepan over a medium heat. Bring to boil and stir occasionally. At boil, remove from hear and add in flour, stir to combine completely.

Return the saucepan to heat, stir constantly until batter dries and begin to pull away from the  sides of the pan. 

Transfer to a stand mixer bowl, let it cool slightly.

Attach paddle to the mixer, add 1 egg at a time and mix it, Making sure each egg is completely incorporated before adding the next. Dough will be thick, shiny and smooth.

Transfer dough to a pastry bag and pipe a ring (about 4 x 15 cm diameter), pipe another layer on top of the ring, brush with egg wash and sprinkle with some almond sliver.

Reduce the oven temperature. Bake at 180◦C until well puffed and turning lightly golden in color, about30 - 35 minutes. Remove to a rack and cool. It can be stored in a airtight box overnight.
 Mousseline Praline Cream
500 ml milk
4 egg yolks
40 g sugar
40 g cornstarch
2 tsp vanilla extract
Pinch of salt
150 g butter, cubed and softened at room temp.
200 g  praline paste
Bring the milk to simmer.  In a bowl, combine egg yolks, vanilla extract, salt, sugar and cornstarch. Whisk until smooth.
Pour quarter of the warm milk into the cream and whisk until combine.  Pour the cream to the rest of the warm milk in the pan. Over a medium heat, bring to boil and whisk constantly. Whisk until the cream thickens. Transfer the cream into the mixing bowl and let it cool down at room temperature.

Whip the cream with until it smooth and add cubed butter little by little. Add the praline paste, beat the cream until it double the volume. Keep refrigerated until it ready to use

Praline Paste:
200 g blanched hazelnuts
150 g sugar
Prepare a parchment paper, keep aside.
In a pan over a low heat, combine sugar and hazelnut,  swirl the pan until sugar dissolves, and the hazelnuts a fully coated with the caramel. Keep cooking until the caramel turns amber color.
Pour the caramelized hazelnut on the prepared parchment paper and leave it to cool down. Once it cool completely, break the praline into small pieces. In the food processor, process the praline in pulses until it forms a paste. Store in the fridge.

To assemble:
 Cut the choux pastry ring in half. Pipe the praline cream,top with the remaining pastry. Place in the fridge to chill. Dust with icing sugar before serving.

Wednesday, 1 June 2016

Chocolate Mousse and Dacquoise Entremet

Chocolate Mousse and Dacquoise Entremet

Hazelnut Dacquoise
70 g ground hazelnut
70 g icing sugar
60 g flour
3 egg whites

Preheat oven to 100C, line baking sheet. Draw two 21 cm diameter circle, set aside.

Finely grind the hazelnut with the icing sugar. Set aside.

To make meringue, place egg whites in a large bowl, beat on a medium speed until frothy. Gradually add sugar, little at a time.Turn the speed high until it become thick and glossy. Do not over-beat. Gently fold the hazelnut and sugar mixture until just combined.

Attach a plain tip to a piping bag, pipe the meringue into a spiral starting at the centre of each circle. Bake for 1 hour, after 1 hour, turn off the oven and let the meringue cool in the oven with door slightly open for at least another hour.

*Make this one day ahead

Chocolate Mousse with pâte à bombe
3 egg yolks
45 g sugar
35 g water
300 g heavy cream
150 g dark chocolate


Bring sugar and water to boil (118 d Celsius). Place the yolks in a mixing bowl and whip for several minutes until it turn paler and frothy. Pour the hot syrup into the yolks mixture and whip at the same time. Keep whipping until the pâte à bombe cooled down.

While the motor running for the pâte à bombe, whip the cold cream to soft peak and melt the chocolate (bain marie or microwave). Add the warm chocolate to the pâte à bombe and stir it slowly until well mix. Incorporate 1/3 whipped cream with the pâte à bombe. Whisk until smooth and do the same with the remaining cream.

Praline Chocolate Mousse (prepare this one day ahead)

Praline Paste
35 g raw skinned hazelnut
30 g sugar

 Dark Chocolate Mousse 
25 g dark chocolate, break to pieces
1 egg yolk
1 tsp sugar
125 ml heavy cream

For the praline:
Prepare  baking tray and line with parchment paper. Set aside.

In a large pan, sprinkle the sugar evenly. Heat the pan on low-medium heat. Stir until sugar start to dissolve and bring it to boil. Bring up the heat, once the bubble are forming, and the colour of the sugar start to darken, add the hazelnut. Be careful at this stage as it can burn easily and you can bin it. Quickly swirl the hazelnut and coat evenly. Remove from heat and pour the mixture into the prepared tray.

Leave to cool completely. Break the mixture to large chunk and finely crush until it reaches a paste using food processor.

For the mousse:
Melt the chocolate in the microwave, be extra careful as the chocolate can easily burn. Beat the egg yolk, sugar and 1 tbsp of water in a heat proof bowl over a simmering water until hot and fluffy. Add the praline paste and melted chocolate, whisk until the mixture reaches a smooth and creamy texture. Allow to cool to room temperature. Whip the cream until stiff and fold in the chocolate mixture. Pour the mousse into a small entremet ring (10 cm). Freeze it overnight.

Shiny Chocolate Glaze (prepare this glaze once the entremet fully chilled)
200 ml heavy cream
1 cup dark chocolate, break to pieces
6 tbsp corn syrup

Bring the cream to boiling point, remove from heat. Add chocolate. Stir until the mixture until thicken. Add the corn syrup and stir until smooth and shiny. Let the mixture slightly cool.

To assemble the entremet:
 Line a entremet ring (15 cm) with acetate/rhodoid or plastic wrap around the ring and parchment paper at the bottom. Or you can use springform pan (about the same size).

Remove the praline chocolate mousse from the freezer and remove from the entremet ring.

Place the dacquoise at the bottom of the entremet ring. Pipe some of the chocolate mousse over and around the dacquoise.

Place the frozen praline mousse on top the chocolate mousse. Press lightly and pour another layer of the mousse. Place another dacquoise disc and pour the remaining mousse until it reaches the top of the entremet ring. Smooth the top of the mousse. Chill it for few hours or until it set. Place the entremet in the freezer 20 minutes before glazing.

Glaze the entremet:

Remove the entremet from the freezer.Warm the sides of the ring using flame and slide the entremet out. Place the entremet on a smaller bowl flipped upside down on a wire rack, place a large baking sheet under the wire rack.

Pour the warm glaze over the frozen entremet until it fully covered. With an offset spatula, push the excess glaze to the side. The excess glaze will fall to the baking sheet. Lift the entremet from the wire rack and remove the excess glaze from the bottom of the entremet. Place the glazed entremet in the fridge until ready to eat.

* Finish the decoration with few candied hazelnut on top of the entremet.
Recipe from here : Candied Hazelnuts

Monday, 11 April 2016

Chanel Birthday Cake

A simple chocolate sponge cake with fondant.

Cherry Blossoms

All the cherry blossoms were long gone and only now I got to sit down quietly and looking at the photos.

Weather has changing tremendously for the past few weeks. We don't have to put our winter coat anymore and the temperature has rise to double digits, much to our heart's content..

Welcome Spring!