It has been long for posting my recipe, since I got my viral flu from my husband, and unfortunately sick for more than month and I still have not recovering from my coughing.Why the virus has been so strong in Sydney?Why the doctor insisting not prescribing any medicine:”I am sorry, there is nothing we can do for the viral flu.”Both of us were told by the doctor. Every night all I did is coughing , lack of sleep, how am I going to heal my dear doctor in Sydney? The only thing is to make my body immune to any sickness…Healthy food, and healthy lifestyle, plenty of sleep and no dessert for a while.Sorry my dear blog.
Here is one of the recipes I tried before I was sick, just to share with you.I am going into a big transition very soon and I am going to miss some of the genuine readers due to I owe it to my health. Gosh…
Enjoy baking,dear folks! Not sure how long I can bla bla bla here so much. Going to miss you guys.
Components you need:
- Rich chocolate mousse
- Sable breton (Sweet Pastry)
- Chocolate glaze
Rich Chocolate Mousse:
- 225g Cadbury baking milk chocolate,chopped ( or any baking milk chocolate)
- 100g egg yolks
- 60g castor sugar
- 30 ml water
- 280 ml Bulla whipping cream ( or any whipping cream)
1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)
2)How to make Pate a bombe(a):
a)Beat egg yolks till foamy stage with hand whisk.
b)Heat up sugar and water in a pot till reached 117C.
c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale or ribbon stage like picture shown.This is called pate a bombe.[Picture 6].Continue to beat the mixture until it is cool.
3)Beat cream in a mixing bowl till soft peaks formed[picture 7].
4)Fold in whipped cream into pate a bombe(a)[picture 8].
5)Fold 1/3 of cream mixture into melted chocolate from step (1).(It will slightly turned thick a little).Fold in remaining cream mixture into chocolate mixture.
6)Pour the mousse into a prepared 6″ round cake ring sitting under a tray lined with parchment paper.Allow to freeze for 4 hours or overnight.
- Ensure to pour in the sugar syrup slowly into beaten egg, otherwise pouring too fast of hot sugar syrup will curdle the beaten egg.
- (a)What is Pate a bombe:
A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.
It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.
Sable Breton: (Rich sweet pastry)
- 100g plain flour
- 3g baking powder
- pinch of salt
- 75g unsalted butter, softened in room temperature
- 30 egg yolks
- 65g castor sugar
1)Sift together flour, baking powder and salt.
2)Beat the butter until soft and creamy.
3)Beat egg yolks and sugar in another bowl, beat till light in colour.
4)Add in softened butter into egg mixture, and mix to well combined.
5)Fold in the sifted flours.
6)Mix into forming a dough.
7)Lightly press the dough between 2 sheets of parchment paper.Allow to rest in refrigerator for an hour.
8)Transfer the dough the work bench, roll the dough into roughly 8mm in thickness. Cut into a 8” diameter round disc.
9)Place the pastry on a baking tray lined with parchment paper.
10)Bake in a preheated oven of 180C for 25 minutes until golden brown. Transfer to a cooling rack once baked, allow to cool completely.
- Lightly dust some flour between the 2 sheets parchment paper before roll the dough to desire thickness to prevent stickiness.
- Do not over roll or work the dough otherwise it might cause shrinkage during baking in oven.
- You can allow the dough to rest in the fridge for about 15 minutes again before bake if the dough becomes sticky due to hot weather.
- This pastry should be used the same day as it is made, or can be frozen for up to a month after wrapped properly.
- (a)What is Sable Breton:
This pastry is enriched by using egg yolks and flavoured with some salt. The pastry is definitely rich, buttery and crispy. It is from France and famous for the addition of salt.
- 9g gelatin leaves /or gelatin powder(Dissolve powder into enough water to mix into paste)
- 117g water
- 150g castor sugar
- 50g Hershey unsweetened cocoa powder( or any unsweetened cocoa powder)
- 85g Bulla cream ( or any dairy cream)
1)Bloom gelatin in ice cold water till softened.Squeeze to remove excess water when use.
2)Bring water and sugar to just boil , immediately reduce to low heat to simmer for 2-3 minutes.
3)Add in cocoa powder and cream.
4)Bring it back to boil and simmer for 4-5 minutes on low heat.
5)Remove from heat, add in softened gelatin(Same goes to the gelatin powder if using powder instead).Stir until dissolved.
6)Strain, Leave to cool to 25C.
- It is best to cool down the chocolate glaze till 28-33C to glaze the mousse(frozen).
- Stir the glaze now and then before glazing to prevent skin forming.
- you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
- Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)
- You can store in an airtight container in fridge and use in 4 days.
1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.
2)Place mousse back to freezer for 15 minutes.
3)Pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.
4)Transfer to the cooled sable breton(Pastry disc).
5)Decorate fresh raspberries around the mousse, and place some chocolate square piece on the top, more raspberries. Dust with some edible gold powder.
6)Allow the mousse tart to bring back to edible temperature in refrigerator for 30 minutes before serve.Enjoy this rich, chocolaty and buttery tart.
Hope you enjoy this alternative of rich chocolate tart, it is so rich and melt into your mouth. Hope you like this sharing.