Raspberry & Hazelnut Delice

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By sivia

This dessert although seem familiar, it is an absolute challenging task for me when lack of proper equipment. The chocolate task definitely is the time consuming work.That has taken me days to complete and practice due to insufficient acetate sheets.(I have to pipe one,set in freezer, peel off from acetate sheet and repeat this for 5 more).Acetate sheets, it is not easy to find in Sydney. Everytime I go back to Malaysia, that is the only way I can top up my baking material. Acetate sheets become one of my essentials that I need to use it thrifly. Other than that, to make the sponge, cremeux and glaze are really easy to make.

Winter, such a good weather for all the chocolate work but not a pretty time to snap some pictures. Waiting for a sunny day during these cloudy winter has put many task in pause modes. Now almost into summer in Sydney. I miss the heat from summer.

This dessert produces 6 pieces. Decoration is up to your imagination. I wanted to learn, so I did. Just wish I have more acetate sheets for me to practice.

Let’s get started! Don’t fret over this long process, alright?

Components you need:

• Raspberry puree
• Raspberry mousse
• Chocolate sponge
• Hazelnut biscuit macaron
• Chocolate rectangles
• Dark chocolate cremeux
• Raspberry glaze
• Simple sugar syrup

Rapsberry Puree:

• 125g raspberries ( fresh or frozen)
• 13ml water
• 13g castor sugar
• 1/2 tsp lemon juice

1)Process raspberries to puree.

2)Bring water and sugar to boil. cool slightly.

3)Pour warm syrup and lemon juice into puree. Mix well.Strain.Leave to cool.

Note: Raspberries puree can be stored in airtight container for 2-3 days.

Raspberry Mousse:

• 2g gelatin leaves
• 84ml Bulla whipping cream( or any dairy whipping cream )
• 2 tbsp raspberry puree
• 14g castor sugar

1)Soak gelatin leave sin cold water.Let it soften. Squeeze the water out. Microwave on high heat for 30 seconds until melted.

2)Beat whipping cream  and sugar to ribbon stage.[ picture shown in step 2 ]

3)Mix in  the melted gelatin into raspberry puree.Stir till dissolved.Strain.

4)Fold in whipping cream.Mix well. Pour into piping bag.

5)Make 2 acetate tubes that are 1.5cm( 1/2 inch) in diameter and 30cm long by curling acetate into cylinder and securing with sellotapes. Secure base of the cylinder with cling film. [Picture 6 and 7 ]

6)Gently fill the prepared acetate tubes,ensure there is no air pockets inside.Secure another ends of tubes with cling film. Allow to set in freezer for at least 2 hours till harden.

Chocolate Sponge:

• 75g wholes eggs
• 19g egg yolks
• 30g castor sugar
• 10g ALDI brand plain flour, sifted ( or any plain flour )
• 10g corn flour, sifted
• 12g Hershey unsweetened cocoa powder (or any unsweetened cocoa powder )
• 38g Western Star unsalted butter ( or any unsalted butter )

1)Preheat oven to 190C, line baking paper on a 26cm X 16.5cm rectangular baking pan.

2)Put eggs , yolks and sugar over a bowl, whisk over bain marie (a) (Double boiler) until 37C. (Remember to keep whisking without scramble the egg.)

3)Remove from heat, continue whisking eggs mixture to ribbon stage (b)[ picture 2 ], this is also called SABAYON (c).

4)Fold in all the flours using spatula through whisked sabayon mixture from step (3).

5)When flour is 3/4 folded through, scoop out some mixture and add into melted butter.

6)Add butter mixture  from step (5) to sabayon mixture until smooth.

7)Pour into prepared pan.Bake for 15 minutes or till sponge springs back when pressed gently.Cool down and trim into 6 pieces of 13cm X 4cm of rectangle.

Note:

(a)Bain marie ?  also known as water bath. Set a bowl over saucepan of simmering water. It is important that the base of the bowl does not touch the water while cooking in the bowl.

(b)Ribbon stage? Aerated of eggs with sugar by whisking it. As you lift the egg mixture, it will fall back on itself and a trail of “ribbon” will be left across the surface. The ribbon will hold shape for a moment and then sink back into the mixture. [Shown in step 2 in picture above]

(c)What is sabayon? Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that’s made by whisking eggs and sugar over gently boiling water until the eggs thicken but do not scramble. [ Shown in step 3 in picture above]

Hazelnut Biscuit Macaron:

• 72g egg whites
• 50g castor sugar
• 28g  Lucky ground hazelnut ( or any hazelnut meal )
• 15g ALDI plain flour (or any plain flour )
• 40g icing sugar
• 40g Lucky ground almonds ( or any almond meal)

1)Preheat oven to 190C and line baking paper on a 26cm X 16.5cm rectangular baking pan.

2)Beat egg whites and sugar to soft peak meringue(a) formed. [step 2 in picture shown]

3)Mix ground hazelnut, flour, icing sugar and ground almonds together.

4)Fold in  meringue into hazelnut flour in 3 additions until well combined.

5)Spread mixture on prepared pan. Bake for 12-15 minutes. Cool down and trim into 6 pieces of 13cm X 4cm of rectangle.

Note:

(a)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

Dark Chocolate Cremeux:

• 170g Cadbury baking dark chocolate button
• 84ml milk
• 190ml Bulla whipping cream ( or any dairy whipping cream )
• 1/2 tsp vanilla essence
• 60g egg yolks
• 30g castor sugar
• 22g Western Star unsalted butter ( or any unsalted butter )

1)Put chocolate in a bowl.

2)Bring milk, cream and vanilla paste to just boil.Off heat.

3)Beat yolks and sugar til light in colour with hand mixer.

4) Add in half of the hot cream into egg mixture, whisking till smooth. Pour in remaining hot cream mixture and keep whisking until all combined.Return over low heat, stir the mixture and cook till it coats the back of a spoon (or till 82C-84C) [Picture in step 4 ]

5)Switch off the heat. Strain over chocolate. Mix until smooth.

6)Add in butter, mix till smooth.

7)Spread into a shallow tray, cover with cling wrap, leave in fridge to semi-set for piping later. Pour into a piping bag with round nozzle.

Preparing Chocolate Rectangles:

• some  Cadbury baking dark chocolate, chopped ( or any baking dark chocolate)
• 12 pieces of 14cm x 4cm rectangular  acetate sheets
• small palette knife

1) Melt chocolate over bain marie/double boiler or microwave every 10 seconds in high heat (keep stirring every time comes out from microwave) till melted smoothly.

2)Spoon few dollop of melted chocolate into acetate sheet. Thinly and gently spread the chocolate over the sheet. Allow to semi-set then transfer into a baking tray. Place a piece of baking paper onto arranged chocolate rectangles followed by another baking tray to keep it flat while it sets in the fridge. Once chocolate has fully set, carefully peel the acetate away from the chocolate.

Note:

Remember to keep the chocolate in airtight container in the  fridge before using it.

Raspberry glaze:

• some neutral glaze/ mirror glaze
• some raspberry puree
• 2 tbsp of water

1)Mix all into together to well combine.

Simple sugar syrup:

• 1 tbsp castor sugar
• 2 tbsp hot water

Mix all together til sugar dissolved.

Assemble :

1)Once raspberry mousse is hardened, remove from freezer.Peel off the acetate tubes. Cut into 6 piece of 10cm long raspberries cylinders. Place back in freezer for few minutes. Brush the raspberry glaze onto all the raspberry mousse.Place back in the fridge.

2) Place the cut Hazelnut Biscuit Macaron onto a tray,brush with simple sugar syrup.Pipe 3 small bulbs of Dark Chocolate Cremeux on top of the Hazelnut Biscuit Macaron.

3)Place the piece of Chocolate Sponge on top , then soak the sponge with simple sugar syrup.

4)Pipe 3 small bulbs of cremeux on top of the Alhambra Sponge and top with one of the prepared chocolate rectangles.

5)Pipe 2 rows of large bulbs of Cremeux along the top of chocolate rectangles.Top with another chocolate rectangle, then place a small line of cremeux in the centre of each chocolate rectangle.

6)Remove raspberry mousse from fridge and use a small palatte knife to place them into the middle of the chocolate.Decorate with prepared chocolate hoops as desired.

7)Place back in fridge for 30 minutes. Serve.

Note:

(a) This dessert is definitely  interesting. I love the dark chocolate cremeux , smooth and silky. The raspberry mousse is my first try in tubes, goes well with all the chocolate. The sponge and biscuit macaron are not suppose to be super soft, it has a very different dimension in the texture and flavour.Overall, I love it.

(b)What is chocolate delice?Chocolate Delice is a form of dessert that is made from chocolate and a host of other ingredients like whipped cream, berries and nuts, caramel, eggs, milk and icing sugar. It is a popular dessert in the UK.

Another alternative of decoration with much easier effort

Today’s word:

Thank you for your visit and deeply appreciate your positive comments. ^_^

 

 

p/s:If there is any mistake and doubt of my work, do let me know, I will try rectify it.This work has been constructed under taking multiple medications which could cause drowsiness. My deepest apology.

 

 

 

Love,

hellosweetdessert

Chocolate Banana Mousse Cake 巧克力香蕉慕斯蛋糕

by sivia

                             I remembered how Chocolate Banana mousse cake enticed me  once I tasted .The velvety and chocolatey mousse combined with the soft cottony sponge. I love mousse cake.I think sponge and mousse are heavenly compatible to each other,one cannot lost the other. The banana definitely is one of the main  flavour  to the entire cake.Can’t complaint.This is how I fall in love to mousse cake,madly in love.

                          Chocolate banana cake is classic, everyone has their way of doing it. I have been baking this couple of times in my life  evolving from using instant sponge cake mix(17 years old) to making it from scratch (now).And this is another version of it. Hope you all like this sharing ^_^

Let’s get started, shall we?

Components you need:

• Chocolate sponge
• Torched banana/ fresh banana
• Coffee chocolate round disc (optional)
• Chocolate mousse
• Chocolate glacage/glaze

 

Chocolate Sponge: 

• 2 egg yolk
• 10g castor sugar
• 15g salad oil
• 30ml Liddells lactose free milk ( or any milk)
• 15g cake flour
• 10g Hershey unsweetened cocoa powder ( or any cocoa powder)
• 2 egg white
• drop of lemon juice/white vinegar
• 20g castor sugar

1) Sifted flour and cocoa powder. Line a 7″ cake pan with baking paper. Preheat oven to 180C.

2)Whisk yolk and sugar together to well combine.

3)Add in oil and milk.Mix well.

4)Add in sifted flours in 2 additions, mix to well combined.

5)Beat egg whites and a drop of vinegar in a clean bowl to foamy stage, add in sugar slowly , continued beating to stiff peak.

6)Scoop out one-third of meringue(a) to mix with yolk-mixture at step (4).Fold in remaining meringue to batter in 2 additions to well combine.

7)Bake: 180C, 10-15 minutes depending on individual oven.

8)Remove cake from oven to cool down. Remove baking paper and cut into slightly smaller than 6″ in diameter.( We are going to use 6″ cake ring, so we need to cut into a round sponge slightly smaller than 6″ in diameter)

Note:

(a)what is meringue?

 Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside . Usually to double or tripled of volume.

Torched Banana:

• 1 and half banana, (depending on size, you can use more if you love banana, the more the better)
• some brown sugar(optional)
• torched gun

1)Peel off bananas and halve it.

2)Sprinkle with some brown sugar onto each banana.(ignore this step if prefer no sugar)

3)Caramelize each banana with torch.Set aside for later use.

Coffee Chocolate round disc: (optional)

• some  coffee chocolate button or some baking chocolate.

1)Melt some of the compound chocolate, and lightly spread on a sheet of baking paper. Put another sheet of baking paper ont op of the chocolate,and using a tray to lay on top(reduce the chocolate disc wobbles).Keep in refrigerate until set

2)When the chocolate is set, using a 5″ round cutter,dip the round cutter into warm water, wipe it to dry. Cut a round disc out.

Chocolate Mousse:

• 300ml Bulla whipping cream( or any whipping cream)
• 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
• 2 eggs
• 2 tbsp of sugar

1)Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)

2)Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale or ribbon stage(a)[Step 3 in picture below]

3)Fold the egg mixture step (2) into melted chocolate at step (1).

4)In a clean bowl: beat whipping cream until soft peak formed.

5)Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.

Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

Assemble (1): 

1)Place 6″ cake ring onto a baking tray lined with baking paper underneath.

2)Place the chocolate sponge, and pipe chocolate mousse onto the sponge to cover the sponge.

3)Place the coffee-chocolate round disc on (Optional if you dont want to add ),please jump to step (4).

4)Arrange torched banana slices all over the mousse.

5)Cover with remaining chocolate mousse.

6)Smooth the top and allow to freeze until set for at least 4 hours or overnight.

Chocolate Glacage:

• 260g Bulla cream ( or any cream)
• 180g sugar
• 60g Hershey unsweetened cocoa powder (Or any cocoa powder)
• 6g gelatin leaves (soak in cold water till soften)

1)In a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and stirring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)Add in the soaked gelatin sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

Note:

• 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)

 

Assemble (2):

1)Take out mousse cake from freezer, remove the cake ring by using hair blower to gently heat up all around cake ring for few seconds.

2)Place mousse cake onto a cooling rack sitting above a baking tray.

3)Pour the chocolate glacage all over the mousse.Allow to drip excess.

4) Decorate however you like.

Note:

1.If you prefer slicing the bananas in smaller pieces, then arrange around the mousse, of course you can do that.

2.Do not sprinkle sugar onto sliced banana if preferred less sweet.

3.If you have no torch gun, you can just arrange sliced banana.

4. This  cake is preferably eaten fresh with the bananas inside.

5.Be generous and quick when glazing your mousse cake so it does not have air bubbles trap into your glaze which resulting wrinkles on the glaze.

6.Eliminate the coffee chocolate round disc from the recipe if preferred without it.

by sivia

Hope you enjoy this another version of chocolate banana.

Thank you for dropping by and deeply appreciate your comments ^_^

Today’s word: