Raspberry & Hazelnut Delice

=======Raspberry&hazelnut delice

hand paint raspberry& hazelnut delice2

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?

raspberry&hazelnut delice1

hellosweetdessert

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.

raspberry mousse1

rapsberry mousse2

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.

Chocolate sponge

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 sabayonSabayon 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.

Hazelnut Biscuit macaron

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.

sponge ^ biscuit macaron

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.

Dark chocolate cremeux 1 Dark Chocolate cremeux 2

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.

Chocolate rectangles

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.

assemble 0 assemble 1 Assemble 2

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.

raspberry&hazelnut delice5

raspberry&hazelnut delice2

raspberry&hazelnut delice3

Another alternative of decoration with much easier effort

Today’s word:

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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

Hazelnut Macaron@Honey Cream (Super Easy French macaron recipe)

 hazelnut macaron 4

Happy Mother’s Day

 

The hazelnut powder really gives the aromatic of hazelnut throughout the entire eating process. I personally love Nutella,and I prefer these macarons. These macarons perfumed of hazelnut or should I say”NUTELLA”.

These macarons are made from pure hazelnut powder instead of commonly used almond powder. The taste of these macarons are like eating crunch-at first,then gooey-middle Nutella spread , yes taste of Nutella spread we normally eaten, compared to the normal macaron which made from almond meals.

These honey creme mousseline is lightly sweetened, and I added the fresh strawberries for lighten the entire sweetness taste.

Pastry cream + butter = Creme mousseline 

Few simple ingredients can turn into delicious and aromatic of hazelnut macaron with few simple steps. Do you want to try?

 hazelnut macaron 6

Components you need:

  • hazelnut macaron shells
  • honey creme mousseline
  • fresh strawberries

hazelnut macaron 2

Hazelnut macaron:

  • 60g hazelnut powder
  • 60g egg whites ( leave in room temperature for few hours or a day )
  • 1 tsp egg white powder
  • 120g/1 cup icing sugar
  • 60g castor sugar
  • some yellow food colouring

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process hazelnut powder and icing sugar together.Sift twice of the  hazelnut powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites  and egg whites powder  until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak. Add in yellow food colouring and continued beating to a Stiff peaks formed.

4)Fold in the meringue into the hazelnut mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will increase size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minutes or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.

or

If your oven is a way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.

DSC_6846

1)Sift hazelnut powder and icing sugar together few times

DSC_6847

2)Beat egg whites and sugar in a grease-free and dry bowl

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3)Get ready with yellow food colouring

DSC_6889

4)Beat meringue till soft peak and add in the food colouring

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5)Beat meringue till stiff peak

DSC_6893

6)Fold in meringue into hazelnut mixture in 2 additions

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7)Fold and press down the mixture to reduce the air pockets

DSC_6899

8)The batter is lava-like and thick.

DSC_6900

9)Pour in the batter into piping bag with round nozzle

DSC_6902

10)Pipe in batter onto the prepared pan.Rest.Bake.

Note:

a)Process the hazelnut powder until become powder form because you might find store bought hazelnut powder, the granules are not powdery enough, some might be hard to sift through.  Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) can crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 Important tips:

  • Ensure hazelnut powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.

hazelnut macaron 1

Cream Patissiere: Also known as Pastry cream

( Kindly refer on HOW TO MAKE CREME PATISSIERE  at : http://wp.me/p3PiK3-8d .    Remove the butter for this recipe )

Ingredients:

  • 125ml  Liddells Lactose free milk ( or any milk)
  • 25g  sugar
  • 1/4 tsp vanilla paste
  • 30g egg yolks
  • 13g  cornstarch
  1. STEP 1

    In a medium saucepan, combine milk and vanilla paste. Cook over medium heat until mixture comes to a simmer.

  2. STEP 2

    In a medium bowl, whisk together egg yolks, sugar and cornstarch. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens ,about 2 minutes.

  3. STEP 3

    Transfer into a clean bowl.

how-to-make-cream-patisserie

Honey Creme Moussseline:

  • 1 quantity of creme patissierre
  • 1 tbsp of honey
  • 100g Western Star unsalted butter, cubed and in room temperature

1)Prepare creme patissiere , remove from heat, transfer into a bowl of an electric mixer.

2)Beat on low speed until reaches room temperature.Add in honey. Mix well.

3)Increase speed to high, slowly add in butter cubes, one by one, until fully incorporated.

4)Pour cream into a piping bag fitted with round nozzle.

creme mousseline

Note:

a)What is creme mousseline?

It is also known as German buttercream which is the combination of creme patissiere/pastry cream with  softened butter. It can be used as filling for macarons and also good for frosting in any desserts or cakes.

b)If you prefer your own made filling, welcome to use it too.

Assemble:

  • some fresh strawberries, cut into small cubes
  • prepared honey creme mousseline

1)Pipe out honey creme mousseline onto one of the macaron shells.

2)Place the cubed strawberries in the middle on the macaron.

3)Sandwich with another macaron shell. Optional:Coat the edges of filling with some pink sugar sprinkle.

4)Refrigerate. Best serve after chill for a day.

DSC_6904

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 Tips:

  • If you’re not going to consume your macarons immediately, you can store them:(a) Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.(b) Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them.  They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.

Different sizes of your macaron with different temperature and baking time:

Macaron

Diameter

Oven Temperature

Baking Time

Mediumsize4 -6cm( 1.5” – 2.5”)

140-150C

14 mins

Dessertsize6 –8cm(2.5” – 3.25”)

160C

15 mins

Cake base16cm or more(6.25”) or more

170C

17 mins or more

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

hazelnut macaron 5

Thanks for visiting and welcome for your comment. ^_^

 

 

Love.

hellosweetdessert