This mousse cake is like a gift all wrapped in beautiful packaging with delicious things inside. The center is so sweet and mild with light pineapple flavor, it really strikes a balance with the slightly tart rhubarb covering.
22 French-inspired sweet treats and desserts for those days when you need something fabulous. While they look fancy, these delicious recipes come together quickly.
chocolate and caramel mousse cake
This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!
W e turned 4 and I still cannot believe that. Years are flying by especially after Ian Vaava was born.I have no clue about day or date unl...
This simple French flan tart made with store-bought puff pastry is perfectly sweet and totally irresistible! Look at this dessert. It looks fancy and decadent, doesn’t it? It’s a French flan tart o…
There are times in your life when you need to pull out all the stops, set up a special table, make an extraordinary tasty meal and just twirl some caramel strands around pretty mousse cakes. When crap hits the fan outside of my comprehension I just try to deal with it the best way I…
When I see mangoes, I think of summer. And comes summer when mangoes are in season, I will buy a box (usually 16 in a box) almost every week. I can never get sick of them. I prefer mangoes on its own. It feels like a shame somehow to hide them in salads, cakes, smoothies, etc. But sometimes we couldn’t consume the mangoes fast enough and they have gone too ripe and mushy. I would then store them away in the freezer for smoothies later. Do you know that sweet overripe mangoes make the best sugar-free smoothies? This entremet is a celebration of the season’s mangoes. I want only the mangoes to shine through. So I decided not to include other flavours. I used Kensington Pride mangoes. They are the best type of mangoes to use for cakes and smoothies, in my humble opinion. If you can’t get Kensington Pride, I recommend using a variety that does not have a firm flesh. And use only the sweetest mangoes. I afraid there is no other alternative. Now I know some of you are going to ask- can we use canned mangoes. The answer is NO. I hate canned mangoes. They are like some weird mango flavoured things with the grossest texture that taste nothing at all like the real stuff. I didn’t include the macaron recipe here but will instead refer you to my go-to macarons recipe which I used. I made a mango white chocolate ganache for the filling, which is 200grams melted white chocolates with 100grams warmed mango puree. You will need about 8 medium size mangoes. Slightly overripe mangoes are the best for this recipe. And please please please use only the sweetest mangoes. Mango Bliss Makes 6 numbers of 7.5cm diameter cakes Mango Puree 8 medium size mangoes (I recommend Kensington Pride) To make mango puree: Remove skin and cut out the pit. Cut mango flesh into pieces. With a small food proccesor, puree mango until smooth. Set aside. Mango Jelly 200ml mango puree 2 sheets (6 grams) gelatin (I used titanium grade leaf gelatin) To make mango jelly: Soften the gelatin in a bowl of cold water. Warm mango puree in small saucepan. The puree should be warm and not boiling. Remove from heat. Squeeze the excess water from the gelatin. Stir it into the warm mango puree. Pour mixture into holes of mini muffin tin to about 2cm high. Freeze mango jelly until completely frozen. To unmold, dip bottom of muffin tin in a tray of hot water for 5 secs. Flip muffin tin upside down on a baking paper and give a gentle shake to get the mango jelly out. Return the unmolded mango jelly rounds back into the freezer immediately until ready to assemble. Sugar Syrup 150ml water 100 grams caster sugar 2 tablespoons of orange liqueur (cointreau) To make sugar syrup: Combine water and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Cool completely before adding orange liqueur. Sponge 90 grams egg whites 80 grams caster sugar 80 grams egg yolks 40 grams cake flour 20 grams corn flour 35 grams unsalted butter, melted To make sponge: Preheat the oven to 200C (or 180C fan-forced). Line 30x20cm cake pan with baking paper. Whisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and whisk until combine. Combine and sift both flours. Gently fold flours into the batter with a spatula until combine. Fold in melted butter until combine. Pour batter into the prepared pan, spread evenly, and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean. When sponge is done and cooled, peel away (by gently rubbing) the layer of brown skin on the top. Mango Bavarian Cream 2 sheets (6 grams) titanium grade gelatin 2 egg yolks 50 grams caster sugar 125ml mango puree, room temperature 200ml whipping cream To make mango bavarian cream: Soften the gelatin in a bowl of cold water. Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add mango puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat. Squeeze the excess water from the gelatin. Stir gelatin into the mango mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools.) Meanwhile, whisk cream to firm peaks (be careful not to overwhip). When the mango mixture cools completely, carefully fold whipped cream into the mango mixture with a spatula until combine. At this stage, start assembling the entremet. The bavarian cream needs to be use immediately before the gelatin start to take effect. To assemble (1): Line a cookie tray (or any rectangular baking tray) with baking paper. Place 7.5cm diameter X 4.5cm height cake rings on top. You will need 6 cake rings. Cut out 7.5cm diameter round cake sponge using the cake ring. Brush sponge generously with sugar syrup. Place sponge in the cake ring. Place the frozen mango jelly on top of the sponge. Pour mango bavarian cream over, and level with a spatula. Place in freezer until completely frozen. Mango Glaze 100 grams white chocolate, finely chopped 3 sheets (9 grams) titanium grade gelatin 100ml mango puree (after strain through a sieve) 50 grams caster sugar 100 grams liquid glucose 70ml whipping cream Optional: 1 or 2 drops of yellow food colouring To make mango glaze: Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside to cool. Soften the gelatin in a bowl of cold water. Combine mango puree, sugar and glucose in a saucepan over medium heat, stir until sugar and glucose disolves, and mixture starts to boil. Remove from heat. Stir cream into the syrup mixture. Squeeze the excess water from the gelatin, and stir gelatin into the syrup mixture. Pour over the melted chocolate, then stir gently to combine. Add yellow food colouring if required. Allow glaze to cool to room temperature. The glaze will thicken as it cools to the right temperature. To check if the glaze is ready to use, dip spoon into the glaze. The glaze should coat the back of the spoon. Use glaze immediately. To assemble (2): Unmould entremets from cake rings. (Tip: To unmould, I place the entremet, still in the cake ring, in a ziplock bag. Slowly lower the ziplock bag into a bowl of hot water, careful not to get water in the bag. Leave ziplock bag in the hot water for 5 secs, then quickly lift the bag out of the water, take the entremet out, and gently push the entremet out of the cake ring.) Place entremets on a cooling rack set on a baking tray line with baking paper. Working very quickly, and in a confident and smooth motion, pour glaze over frozen entremet. Allow entremets to thaw in fridge for 4-6 hours before serving. Totally optional, decorate with mango macarons (macaron recipe here) and edible gold leaf.
Coffee Pastry Cream is the answer for coffee lovers who want to enjoy their favorite beverage in a sweet, delectable dessert
chocolate and caramel mousse cake
Opera Cake is a rich French Cake, that uses one of the most loved flavor combinations, chocolate and coffee. The cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze.
A l’occasion de la fête du Saint Patron des Boulangers, découvrez comment réaliser le Saint-Honoré d’Eric Kayser et régalez-vous !
After months and months of putting it off, this week I finally conquered the popular French pastry, mille-feuille . Also known as Napol...
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
Flan is a rich, sweet custard topped with caramel sauce. It looks fancy, but it's actually quite simple to make.
These traditional Romanian desserts are sweet, delicious, and full of so much history. From layer cakes to dumplings to pastries, bring a taste of Romania to your kitchen with these easy recipes.
layers of hazelnut biscuit joconde flavored with a coffee syrup, dark chocolate ganache and coffee buttercream.
Soft and chewy lemon cream cheese cookies with a classic vanilla icing. Perfect for a dessert or holiday.
Let's be real. Making éclairs is not an easy dessert to learn but I'm here to tell you that you CAN do it!! This is where my éclair cake enters the scene. I'm not a professional French pastry chef by any means and look at how elegant this cake turned out. Consider this your basic guide to éclairs.
Chocolate, kalamansi and ginger are the three main flavors of this entremet and it is glorious!
Kanelstang is mijn favoriete Deense gebak! Ik wilde deze heel graag zelf kunnen maken en na veel testen heb ik een top recept gevonden.
Watch my video tutorial and learn how to make dacquoise - meringue enriched with nuts, and a cake layered with dacquoise discs and chocolate ganache!
Cooking Italians - Bomboloni are Italian filled doughnuts that are often filled with various sweet fillings. This recipe combines the creamy richness of ricotta with the
For the second go at a mousse cake, I wanted to try out something multilayered. Though to keep it a bit simpler, a multilayered single cake made all in one pan with all layers the same size and non…
Here is the equipment you will need for this tart: You will need tart rings and silicone mould with […]
Acest entremet cu mango si kalamansi este atat de parfumat! Straturile sale se combina perfect unele cu celelalte intr-un desert minunat cu note exotice!
Meticulously made desserts are a hallmark of French cuisine, but when locals crave a homemade dessert, they opt for treats that are just as delicious, but deceptively simple easy to make. Read on to get recipes for easy French desserts, from paper-thin crêpes to decadent chocolate mousse, fruit-filled tarte tatin, and more.
This easy chocolate cake with apricot jam and dark chocolate glaze is a delight to eat and a treat to any special occasion.
Karpatka - Eclair Cake, also known as Polish Carpathian Mountain Cream Cake, is a delightful dessert that has captured the hearts of pastry lovers around the world. This cake is essentially a giant cream puff or eclair, made up of two layers of choux pastry that are filled with a generous amount of vanilla cream
opera classique, Gâteau opera ce classique de la pâtisserie française et même parisienne ou il a vu jour vers les années 50. _n délice pour votre dessert ou même un goûter avec un jus, servez à vos invités lors d'une réception, si facile à faire avec cette recette. Recette facile du Opéra classique INGRÉDIENTS Biscuit Joconde : 100 g de poudre d’amandes 100 g de sucre glace 150 g d’œufs frais 30 g de farine tamisée 25 g de beurre fondu 200 g de blancs d’œufs 50 g de sucre semoule Crème au beurre café : 150 g de lait 90 g de sucre semoule 125 g de jaunes d’œufs 35 g d’extrait de café 3 g de nescafé 60 g de beurre 50 g de blancs d’œufs 100 g de sucre semoule ¼ l de sirop d’imbibage Ganache au chocolat : 440 g de chocolat noir 250 g de lait 8 g Nescafé soluble 137 g de beurre pommade Glaçage Opéra : 100 g de pâte à glacer noire 40 g de chocolat 70% de cacao 50 g d’huile d’arachide PRÉPARATION Biscuit joconde : Montez d'abord les œufs, le sucre glace, la poudre d’amande ensemble, jusqu’à obtenir un ruban. prenez une partie et mélangez-la avec le beurre, ensuite rajouter le reste du mélange, puis la farine tamisée et en dernier incorporer les blancs montes avec le sucre semoule. abaisser une feuille de papier sulfurisé, cuire au four départ 190°C puis 180°C pendant 10 min. débarrassez sur grille en fin de cuisson. Coupez en trois carrés de 18*18. Crème au beurre café : Réalisez une meringue italienne avec les blancs, le sucre (2) a 118°C. Pendant ce temps, faites une crème anglaise café avec le reste des ingrédients puis versez cette crème anglaise sur le beurre froid (coupe en petits morceaux). Une fois les deux mélanges homogènes, et à bonne température, incorporez ensuite la meringue italienne. Ganache chocolat : Faites bouillir la crème et le café puis versez sur le chocolat en trois fois. Une fois a 45°c, incorporer le beurre pommade. Glaçage Opéra : Faites fondre tous les ingrédients solides, puis incorporez l’huile d’arachide. Montez ensuite en couche en cadre de 18*18 en posant une épaisseur de biscuit punché et une couche de 3 mm de crème au beurre puis de ganache. Une deuxième couche de biscuit punché et une couche de crème au beurre puis de ganache. Une troisième couche de biscuit punché masqué de crème au beurre, puis le nappage. Enfin passez votre gâteau - opera classique - au frais jusqu'au service.
You know that feeling when you find a $5 note in your jeans' pocket that you forgot you had? I had that pleasant surprise as I was cleaning ...
This stunning puff pastry cake is a simplified version of classic Napoleon cake. It's super easy to make with just 3 ingredients! No baking skills required!
After months and months of putting it off, this week I finally conquered the popular French pastry, mille-feuille . Also known as Napol...
Learn how to make the perfect chiffon cake that is airy, light, tall, and springy. Troubleshooting included!
Loin des spécialités corses que j'affectionne tout particulièrement, le confinement me donne des envies d'évasion et de voyage... Un petit tour en Bretagne pour déguster le Kouign Amann proposé par Christophe Michalak que j'ai réadapté au Thermomix....
The most delicious blackberry opera cake that is so easy to create. No frames needed or special equipment. Perfect for a celebration.
