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Blog posts of '2014' 'September'

APPLE PIE WITH VANILLA MOUSSE
Apple cake with vanilla mousse

This is a kind of "Must cook" Apple Pie. The taste of apples melted into vanilla mousse is absolutely awesome...

INGREDIENTS:
  • Flour(200g/7.5oz);
  • 1/2 tsp. of baking powder;
  • 3 tbsp. of golden cane sugar;
  • 2 tsp. vanilla extract;
  • 1 pinch of Fleur de Sel;
  • 2 eggs;
  • 7 tbsp. softened unsalted butter;
  • 7-8 small apples;
  • 1 lemon;
  • 2.5 cups of cream (35%);
  • 3 tbsp. corn starch;
  • handful of sliced almonds;
  • 3 tbsp. sugar;
STEPS:  
  1. Knead the dough of the flour, 1 tsp of vanilla extract, golden cane sugar, Fleur de Sel, eggs, baking powder and butter into a soft ball;
  2. Divide the ball in two. Wrap one ball into a plastic wrap and put into the fridge for 30 minutes;
  3. Roll out the second ball of dough and line it on the base of 10-in spring form, prick it with a fork and place it in the oven (350°F) for 15 minutes. Remove and let it cool;
  4. Remove the seconf ball of the dough from the fridge and form it in long roll and shape it into the edge of the cake.
  5. Peel the whole apples, remove the cores and sprinkle with a lemon juice;
  6. Set the apples on the base of the cake;
  7. Now you have to prepare the vanilla mousse: Pour 1 cup of the cream into a bowl, add the corn starch and the sugar and stir;
  8. In a pot bring the remaining cream to a boil and stir in the mixture of cream, corn starch and sugar you have prepared before. Stir all the time, add 1 tsp. of vanille extract;
  9. Once the vanilla mousse is thick, remove it from the heat and pour carefully in the apples and between the apples, sprinkle with the sliced almonds;
  10. Place the cake into preheated oven (350°F) for an hour;

 

THREE CHOCOLATES CAKE
Soup with einkorn and goat cheese

This gorgeous Chocolate Cake is not easy to cook and the process of cooking is a bit time consuming, but the result will be an absolute triumph of taste and beauty! All the calculation of ingredients based on spring form with 8" in diameter.

INGREDIENTS:
STREUSEL:
  • Butter 25gr/0.8oz;
  • Brown sugar 25g/0.8oz;
  • Almond flour 25g/0.8oz;
  • Pinch of fleur de sel;
  • Flour 25 g/0.8oz;

BITTER CHOCOLATE SPONGE:
  • Lightly beaten eggs 75g/2.6oz;
  • Honey 22g/0.7oz;
  • Sugar 36g/1.3oz;
  • Almond flour 22g/0.7oz;
  • Flour 30g/1.05oz;
  • Cacao powder 8g/0.3oz;
  • Baking powder 3g/0.1oz;
  • Cream (35%) 36g/1.3oz;
  • Butter 43g/1.5oz;
  • Melted bitter chocolate(61%) 20g/0.7oz;

WHITE CHOCOLATE MOUSSE:
  • Milk 64g/2.25oz;
  • 1 Vanilla pod;
  • Molasses 8gr/0.3oz;
  • Gelatin 3g/0.1oz;
  • White chocolate 100g/3.5oz;
  • Cacao butter 10g/0.35oz;
  • Cream(35%) 130 g/4.5oz;

MILK CHOCOLATE MOUSSE:
  • Milk 62g/2.2oz;
  • Cream(35%) 122g/4.3oz;
  • Milk Chocolate (39%) 100g/3.5oz;
  • Gelatin 2g/0.07oz;

BITTER CHOCOLATE MOUSSE:
  • Milk 100g/3.5oz;
  • Cream(35%) 200g/7oz;
  • Gelatin 2g/0.07oz;
  • Bitter chocolate (60-60%) 100g/3.5oz.

CHOCOLATE GLAZE:
  • Water 120ml;
  • Sugar 200g/7oz;
  • Molasses 55g/1.9oz;
  • Cream (35%) 180ml;
  • Cacao powder 120g/4.2oz;
  • Gelatin 17g/0.6oz;
  • Neutral Glaze 200g/7oz;

NEUTRAL GLAZE
  • Water 90g/3.2oz;
  • Sugar 97g/3.4oz;
  • Molasses 9g/0.3oz;
  • Pectin 8g/0.3oz;

DECORATION
  • White chocolate 50g/1.7oz;
  • Black chocolate 50g/1.7oz;
  • Leaves of roses;
STEPS:  
DAY 1
STREUSEL:
  1. Preheat the oven to 320°F;
  2. Mix together the almond flour, the flour, the pinch of Fleur de sel and the brown sugar;
  3. Cut the cooled butter into small pieces and add it to the mixture;
  4. Grind the mixture with your hands creating crumbs;
  5. Cover a baking sheet with parchment paper;
  6. Spread the Streusel crumbs on the sheet and put it into the oven for 10-15 minutes. Crumbs should become golden, not brown;
  7. Remove your Streusel from the oven and set aside;

BITTER CHOCOLATE SPONGE - step1:

  1. Sift together dry ingredients except sugar;
  2. Beat together the eggs, the sugar and the honey in a mixer until it off-white in color and have almost doubled in volume;
  3. Melt the chocolate and the butter using a hot water bath. Add it to the mixture, continue to beat;
  4. Add the cream;
  5. Add the sifted dry ingredients;
  6. Cover 8" spring form with a foil;
  7. Pour the mixture into the spring form and sprinkle the Streusel crumbs on top;
  8. Put into the oven for 20 minutes;
  9. Remove from the oven and carefully remove it with the foil from the spring form as you will need this spring form for the chocolate mousse;
  10. Set the Bitter Chocolate Sponge aside;

WHITE CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, add the molasses and the vanilla pod cut in half;
  3. Bring it to a boil and let it cool down;
  4. Melt the chocolate with Cocoa butter using the hot water bath;
  5. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  6. Pour a thin stream of the milk-gelatin mass into melted chocolate & cacao butter mass and stir;
  7. Pour the White Chocolate Mousse into ziplock, zip it and place it in the fridge for an hour;

MILK CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, bring it to a boil and let it cool down;
  3. Melt the chocolate using the hot water bath;
  4. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  5. Pour a thin stream of the milk-gelatin mass into melted chocolate and stir;
  6. Take the spring form, carefully line it with plastic wrap and pour the Milk Chocolate Mousse;
  7. Put it in the freezer overnight;

BITTER CHOCOLATE SPONGE - step2:

  1. Remove the ziplock with White Chocolate Mousse from refrigerator;
  2. Cut off one corner tip of the ziplock with White Chocolate Mousse;
  3. Squeeze gently White Chocolate Mousse on the Bitter Chocolate Sponge, creating profiteroles-like bowls of mousse evenly over the entire surface of Bitter Chocolate Sponge;
  4. Put it in the freezer overnight beside the Milk Chocolate Mousse;

DAY 2

BITTER CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, bring it to a boil and let it cool down;
  3. Melt the chocolate using hot water bath;
  4. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  5. Pour a thin stream of the milk-gelatin mass into melted chocolate and stir;
  6. Let it cool down;

ASSEMBLING - step1:

  1. Remove the Bitter Chocolate Sponge and spring form with Milk Chocolate Mousse from the freezer;
  2. Pour the Bitter Chocolate Mousse over the Milk Chocolate Mousse into the spring form;
  3. Take the Bitter Chocolate Sponge, turn it White Milk Chocolate "profiteroles" down and place it on the top of Bitter Chocolate Cream in the spring form;
  4. Put in a freezer for 3-4 hours;

NEUTRAL GLAZE:

  1. Warm up the water in the saucepan;
  2. Mix pectin, sugar and molasses;
  3. Add it to the water in the saucepan, mix carefully;
  4. Remove from the heat and let it cool  to 95°F;

CHOCOLATE GLAZE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the water into saucepan. Add the Cacao powder, the molasses, the cream and the sugar. Stir carefully and bring it to the boil;
  3. Let it cool down to 122°F;
  4. Add the gelatin and the Neutral Glaze. Stir carefully. Let it cool to 95°F;

DECORATION:

  1. Melt white chocolate using hot water bath;
  2. Take the Rose leaf; cover it with melted chocolate using a brush. Place in on the platter and put in the fridge for a couple of hours;
  3. Repeat these steps with milk and dark chocolates;
  4. Remove from the fridge and carefully remove the rose leaves from the chocolate;

ASSEMBLING - step2:

  1. Remove the spring form with the cake from the freezer;
  2. Cover the spring form with a big platter and turn it upside down;
  3. Remove the spring form and the plastic wrap;
  4. Pour the glaze over the cake. Do not touch it! Allow it to spread itself over the cake;
  5. Decorate with chocolate leaves and put it in the fridge for an hour. Keep it in the fridge before serving;