चर्चे चौके के Charche Chauke Ke

Hey! Join in the Kitchen Gossip!!

Archive for the ‘-Cocoa Powder’ Category

Chef Joey’s Cupcake Creations

Posted by vivnidhi on November 1, 2009

We all  try to involve the kids in the kitchen activities but all of us Moms and Dads who have been putting off baking with kids…get Chef Joey’s Cupcake Creations. Illustrations by Jason Hutton make for a great visual appeal. All the kids will want to turn into a chef as the book is about Joey who was born an amazing chef 🙂 .

This book is baked up by Brenda Tuttle who along with her husband Joe were chefs and have now transitioned to food sales. The book also comes with an audio book download but I could not access it since it is still unavailable.

I have a 4 year old son and a 1 1/2 year old daughter. The illustrations are so enticing that my daughter likes to carry the book everywhere she goes. I wish it was a board book cause I do not think that this book will be able to last long with my daughter’s use. The book is about a very young chef Joey who bakes up cupcakes. This book  is an activity book in which there is no real recipe. The recipe is from the back of a chocolate cake mix and the frosting’s recipe is the true sugary stuff that the kids thoroughly enjoy :-).

sep_07

We completed this project when my son baked up cupcakes for a potluck with families at his preschool. I dare not use my own chocolate cake mix cause he made sure that he shop with me for the cake mix. We indeed had fun preparing the cupcakes. The sonny boy could not believe that he was allowed to stand so close to the mixer and feel like he is mixing 🙂 .

Everything was close to perfect (exactly matching what the book contained ) until the cupcakes came out of the oven. I showed them to him as they came out and then told him that they were really hot and he should stay away.  I placed them on the counter as I always do. My curious George could not contain his excitement and keep his eyes away from his creations. He got on a stool and got a neat burn on his chin which resembles a goatee !. Ouch! it hurt and…..one more (and probably most important) lesson learnt. I was quite upset with myself for undertaking this project in the first place and then being careless…….but I guess this is also a part of being a Mom. Ouch happens and soon it does not hurt that much 🙂 .

sep_10

I had been not sure of the frosting with 3 cups of powdered sugar yet it came out well. I then realized the power of sugar and how much kids adore it :-). Everybody at the preschool loved the cupcakes (although deep inside me, I thought of them as cardboard cupcakes ;-)….I know, I learnt my lessons too) and I also concurred that the cupcakes were indeed moist 🙂 .

crsep_30

The pride that the boy felt when his friends and their parents picked his cupcake was enormous. He felt really happy and proud. That warmed my heart.  I like to call this entire book a cupcake project and this was totally worth it when I saw my son beaming at the preschool potluck. What I found genuinely lacking was the absence of the word of caution. I know, I know ………not just because the boy got burnt but in general I have found that the written word has a greater effect on kids. When there is no real recipe as such and its all about kids and the book is more about an activity….I wonder why the regular warnings were not mentioned. All the book says is …….”Chef Joey encourages you to find an adult to help you to make these cupcakes”. The regular general notes about safety and precaution must always be mentioned in a book like this.

Initially I wondered why this book was written in the first place. Why could I not buy a chocolate cake mix and have my son help me out with it (rather I help him with it 😉 )…and decorate the cupcakes. The good point about the book is that it is visually appealing which drives the kids and their parents to get out of the comfortable chair (or drag  their tired bodies…..) and complete another project ……..an accomplishment for the child.

This review was written for The Daring Kitchen and it is available on the website right now. I received the book From Tate Publishing via The Daring Kitchen website.

Advertisements

Posted in - Confectioner's Sugar, -Canola Oil, -Chocolate Cake Mix, -Cocoa Powder, Chocolate, Eggs, Milk, Sugar | Tagged: , , , | 2 Comments »

Sailing the Pink Seas

Posted by vivnidhi on January 29, 2009

j_97

Tuile Boats with whipped cream and strawberry cream

This month’s Daring Bakers challenge was French Tuiles. Light and fragile as can be. I can definitely not call this month a success cause we were a part of several mishaps as we waded our way in making these fragile bits. First my one year old chanced upon the chocolate sauce bottle as I was playing with refrigerating tuile dough and baking tray. Next thing we had a delicious choco-baby and chocolate floor (right when I was using the tuile stencils). Thank God for my 3 year old(who loves to keep an eye on such situations and raises the alarm only when the deed is done;-) )………otherwise I would not even have noticed and continued my play. Next, when I thought I had learnt how to roll these exactly as I wanted to……….kept the last batch in the oven ………………………………….and ………….forgot to take it out ………until it turned into crisp , dark brown ………..yes, burnt.

Anyway, in spite of all this , as usual with daring bakers, the tuiles were delicious and very fragile. They paired beautifully with the strawberry cream I made. I learnt a fabulous way to garnish in future. I will certainly use these in my desserts.

I paired these with Light and easy strawberry Cream. The strawberries were courtesy of Locavorious. I must say that they were better than store bought frozen ones and my son just loves to snack on them plain. A very big thank you to Rena Basch who gave these to us free of cost. I joined a fabulous group of Michigan Lady Food Bloggers and through them I came to know of locavores. I will try and join them next season.

j_81

Local Strawberries

Light & Easy Strawberry Cream

The Recipe:

  • Strawberries 1 cup (fresh /frozen)
  • Sugar 1 tsp.
  • Sugar Free Strawberry gelatin 6 oz (1 pack)
  • Water 1/2 cup
  • Fat free Whipped Topping 2 cups thawed

This is an extremely simple recipe. Dissolve the gelatin in 1/2 cup hot water. Puree the strawberries in the blender with 1 tsp. sugar. No need to thaw the strawberries. Add the strawberry puree to the gelatin and mix well. Put  this in the refrigerator for half an hour. When it has started to set a little, add the whipped topping and fold it in the gelatin mixture carefully. Back it goes in the refrigerator for at least 4-6 hours. Ready!! Pair it with tuiles and a sprinkle of best aged balsamic vinegar and we have a classic dessert ready.

j_91

Light & Easy Strawberry Cream

For a little shaping up after the holidays, we’re adapting an air of lightness, adding a touch of crisp and maybe even go nuts. A challenge that’s more about technique than about baking a recipe. With the choices given, we think you’ve got plenty of options to chose something that’s individually challenging. You are allowed every flavor in the universe, you may go round or square, roll or fold but you need to shape up!
So here we go; January – something light… Tuiles – what could be lighter?? big_smile
Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they’re named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that’s about to roll on. And of course the batter is sometimes called tulip-paste….

This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

About the shaping: you don’t need to buy anything especially for this challenge, I made the stencils I used for the butterflies myself out of thick plastic sheet and cut out the desired shape. You can use anything you have handy in your kitchen/house like broomsticks, knitting needles, cups, cones.. use your imagination.

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Recipe:

Yields: 20 small butterflies/6 large (butterflies are just an example)

Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 180 C / 350F
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
Bake butterflies in a preheated oven (180 C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.
If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Anything you’d like to know and more: http://www.pastrysampler.com/Questions_ … /tuile.htm

There are more alternative recipes too  Nougatine, Chocolate Tuiles, Savory tuile/cornet recipe. These recipes can be found at host’s blogs here. To check out who has made what , check out the Daring Bakers’ blogroll.

Wish I had done the savory…..the husband wanted me to but I couldn’t some other time:-) Not a great start to 2009 but then there’s hope………I see it just behind the snow 🙂

Expenditure:

Parchment paper : $ 2.84 from Walmart lots left

And a huge big thank you to Rena for the strawberries!

Posted in - Bread Flour, - Confectioner's Sugar, -Balsamic Vinegar, -Butter, -Cocoa Powder, -Cream, -Strawberry, Eggs, Gelatin, Sugar | Tagged: , , | 14 Comments »

Daring Bakers French Yule Log

Posted by vivnidhi on December 30, 2008

I would have never known of this and certainly not attempted to make a FRENCH YULE LOG had I not joined Daring Bakers. December has been a wacky month with my mind just unable to concentrate on anything at all. And here was a challenge which required immense amount of planning and precision.

So, here’s the result ………shoddy work, but a sincere effort nevertheless. It was a delicious dessert undoubtedly (even with the kind of work I have done.) The next time it will definitely be better looking than this;)……….I only have to figure out an occasion that deserves such a lot of work:))

100_2836

Here’s my Log!

This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand

A French Yule Log!!!
SO, what is a French Yule Log you say and how is it different from the cake roll Yule Log made last December by Daring Bakers.

In France you can buy two kinds of Yule log, either the Genoise and Buttercream type that we made last December, or what is more commonly purchased which is a frozen Yule Log very reminiscent of an ice cream cake, only often it’s not made of ice cream but rather frozen mousse of some sort. In French this is called an entremets which is sometimes loosely translated in English as simply a cream dessert. This also means that this recipe is not holiday-specific, it is also just a scrumptious dessert recipe.
This recipe comes almost entirely, except for one small labeled portion and some of the variations courtesy of our dear Daring Baker Fairy Tartelette, from the website: Florilège Gourmand (address above) which belongs to Flore (who has not disclosed her last name to me in my exchanges with her) and is unreal. Her website is in French and different portions of the recipe have been pulled from the recipes in the entremets section.
So, to the business of our Yule log:

THE CHALLENGE RULE is that you MUST MAKE ALL 6 of these elements for the log:
1)  Dacquoise Biscuit-               Almond
2)  Mousse-                                   Dark Chocolate with Orange Curacao
3)  Ganache Insert-                   White Chocolate with orange undertones
4)  Praline (Crisp) Insert-      Milk Chocolate & almond praline
5)  Creme Brulee Insert-        Vanilla with orange undertones
6)  Icing-                                       DARK chocolate
The assembly will essentially be a Dacquoise Biscuit at the bottom, and the inserts inter-layered with mousse, with an icing finish.
That’s about it for rules. Oh yeah, please have fun!

FRENCH YULE LOG OR ENTREMETS RECIPE by Flore of Florilège Gourmand

Element #1 Dacquoise Biscuit (Almond Cake)
Preparation time: 10 mn + 15 mn for baking
Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper
Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.
Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar
1.    Finely mix the almond meal and the confectioner’s sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2.    Sift the flour into the mix.
3.    Beat the eggs whites, gradually adding the granulated sugar until stiff.
4.    Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5.    Grease a piece of parchment paper and line your baking pan with it.
6.    Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc…) and to a height of 1/3 inches (8mm).
7.    Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8.    Let cool and cut to the desired shape.

This was really really delicious! I could eat the whole thing alone. I made a normal almond dacquoise with almond meal made at home. Yes, I had the skins on the almonds. You think I’d not eat that fiber 😉

Element #2 Dark Chocolate Mousse
Preparation time: 20mn
Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula
Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.
Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar.
1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.
Ingredients:
2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)
1.    Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2.    Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a.  Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b.  Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c.  Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3.    In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5.    Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6.    Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

I added 1/2 tsp. of orange extract and 1 Tbsp. Orange Curacao………..to please the hubby and he loved it;) I cannot rave enough about this, it is among the most delicious mousse I have ever made. The alcohol just makes it perfect!!

Element #3 Dark Chocolate Ganache Insert (I made a white chocolate ganache)
Preparation time: 10mn
Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.
Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Variations on the Dark Chocolate Ganache Insert listed above:
White Chocolate Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
5 oz (135g) white chocolate, finely chopped
4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)
1.    Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2.    While the sugar is melting, heat the cream until boiling.  Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3.    Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

OK, here I just did not realize that I had to reduce the cream by a Tbsp. My weighing scale is messed up, thanks to the Sonny Boy and so my ganache just never set. BUT, do you know, I loved the caramely gooey ganache, you can’t see a layer of that, but I could taste it:)). Failure in some sense, but I do not mind it one bit.

Element #4 Praline Feuillete (Crisp) Insert
Preparation time: 10 mn (+ optional 15mn if you make lace crepes)
Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).
Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K
1.    Melt the chocolate and butter in a double boiler.
2.    Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3.    Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

I did make my own praline, with almonds (skinned) this time but could not achieve a paste with it. It was more like a fine powder, again tasty nevertheless;) I used Special K for the feuillete as I did not have time to make gavottes. BUT my feuillete never really set. I made it twice and both times it was a crumbly mass and it fell both times. Anyway, I refrigerated it well the second time and I could get like big set pieces of it! This makes the final result so very delicious!

Element #5 Vanilla Crème Brulée Insert
Preparation time: 15mn + 1h infusing + 1h baking
Equipment: Small saucepan, mixing bowl, baking mold, wax paper
Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc…
Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean
1.    Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2.    Whisk together the sugar and egg yolks (but do not beat until white).
3.    Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4.    Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won’t matter as much since it will be covered with other things)….BUT I would recommend a water bath for the following reasons:
– you will get a much nicer mouth feel when it is done
– you will be able to control its baking point and desired consistency much better
– it bakes for such a long time that I fear it will get overdone without a water bath
Now…since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5.    Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

I again added 1/2 tsp. of orange extract. Lovely. Mine cooked as per the directions and tastes very good.

Element #6 Dark Chocolate Icing
Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)
Equipment: Small bowl, small saucepan
Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.
Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder
1.    Soften the gelatin in cold water for 15 minutes.
2.    Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3.    Add gelatin to the chocolate mixture. Mix well.
4.    Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

This is a great icing recipe. Changed nothing but did make 1.5 times the quantity specified. Had leftovers:)

How To Assemble your French Yule Log
Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1)    Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.
You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:
2A)  Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A)  Pipe one third of the Mousse component on the Dacquoise.
4A)  Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A)  Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A)  Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A)  Pipe the last third of the Mousse component on top of the Praline Insert.
8A)  Freeze for a few hours to set. Take out of the freezer.
9A)  Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A)  Close with the last strip of Dacquoise.
Freeze until the next day.
OR
2B)  Pipe one third of the Mousse component into the mold.
3B)  Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4B)  Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5B)  Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6B)  Pipe the last third of the Mousse component on top of the Praline Insert.
7B)  Freeze for a few hours to set. Take out of the freezer.
8B)  Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9B)  Close with the Dacquoise.
Freeze until the next day.
If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1)  Dacquoise
2)  Mousse
3)  Creme Brulee Insert
4)  Mousse
5)  Praline/Crisp Insert
6)  Mousse
7)  Ganache Insert
8)  Dacquoise
If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1)  Mousse
2)  Creme Brulee Insert
3)  Mousse
4)  Praline/Crisp Insert
5)  Mousse
6)  Ganache Insert
7)  Dacquoise
If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:
1)  Dacquoise
2)  Ganache Insert
3)  Mousse
4)  Praline/Crisp Insert
5)  Mousse
6)  Creme Brulee Insert
7)  Mousse
8 OPTIONAL) Dacquoise
THE NEXT DAY…
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc…
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

100-2845.jpg

That’s for December………..2009 will be beautiful!

Mine has dacquoise on top and bottom and one crisp insert. Overall, the almond, chocolate and orange flavors merged so well that this cake tasted absolute top rate. IN SPITE of my mistakes. This should be tried (even by the faint of heart) cause it will be delicious! A big thank you to the hosts! Wanna see more of these…….check it out here Daring Bakers Blogroll

Expenditure:

  • Confectioner’s Sugar 2 lb. ……………$2.19 from Kroger……..tons left
  • Sugar 4 lb………………………….                    $2.25 from Kroger………..yes left but we will eat it up!
  • Dark Chocolate 8 oz. (Bakers)…..    $2.50 from Kroger……..couple of oz. left
  • Heavy cream 1 Quart………………        $5.99 from Kroger …………hardly any left:(

——————————————————————————————

That’s it…………………………                                                $12.73……….ah,I know how much I spent!

Posted in - Confectioner's Sugar, -All Purpose flour, -Almonds, -Butter, -Cocoa Powder, -Corn Syrup, -Cream, -Dark Chocolate, -Milk Chocolate, -Vanilla, -White Chocolate, Cereal, Chocolate, Eggs, Gelatin, Sugar, Uncategorized | Tagged: , , | 24 Comments »