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- 1 1/3 cups whole almonds (about 6 ounces)
- 1 tablespoon all purpose flour
- 1/2 cup plus 3/4 cup sugar
- 2 tablespoons plus 1/4 cup water
- 3/4 cup sliced almonds (about 3 ounces)
- 1 tablespoon dark corn syrup
- 2 tablespoons Irish cream liqueur
- 2 teaspoons instant espresso powder
- 2 cups chilled whipping cream
Preheat oven to 250°F. Line 10-inch-diameter springform pan with parchment paper. Lightly oil paper and pan sides. Finely grind whole almonds and 1/4 cup sugar in processor. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Beat in ground almond mixture and flour. Spread mixture evenly over parchment paper in pan. Bake until dry, about 1 1/2 hours. Cool completely in pan.
Lightly oil rimmed baking sheet. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat. Stir until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes. Stir in sliced almonds. Immediately pour mixture onto prepared sheet. Cool. Break praline into pieces and finely grind in processor.
Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend. Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and cool, about 5 minutes. Whisk in corn syrup, liqueur, and espresso powder. Fold in ground praline.
Using electric mixer, beat whipping cream in another large bowl until stiff peaks form. Fold whipped cream into praline mixture. Spread praline cream over almond meringue in pan, smoothing top. Freeze overnight. DO AHEAD Can be made up to 1 week ahead. Cover tightly and keep frozen. Cut between cake and pan sides; remove pan sides. Serve frozen.
Blackberry, coconut and hibiscus flowers mousse cake
This is the first time I’ve ever used hibiscus flowers to make a dessert.
For any of you guys who aren’t familiar with hibiscus and its taste, this flower has an intense fruity-floral flavor with a light tanginess. I mean, the taste is very particular and not for everyone, but if well-dosed, hibiscus can provide a welcome counterpoint.
Under the tanginess is a background flavor that reminds me of blackberries. And if you guys know me a little, you know my deep love for these black jewels! So, I just simply combined them with dried hibiscus petals to make a gluten-free mousse cake with an unique, fresh taste and a very mild flowery flavor profile.
All the sweetness comes from almonds and coconut, two ingredients that are a must with hibiscus.
The mousse cake is composed from:
- Gluten-free marzipan, coconut and barberries sponge biscuit. The recipe is gluten-free, because the AP flour is replaced with potato starch which provides structure and a lovely tenderness and lightness.
Barberries are small dried red fruits with a distinctive taste that starts sweet but ends on a very sour note. It’s a key ingredient in Iranian cuisine where they’re used to add freshness to any dishes. Dried cranberries could be substituted if you guys can’t find them – but they’re worth finding, as they lend a truly unique brightness that goes well with the other flavors here in the recipe
- Gluten-free Almond Inspiration and coconut croustillant. It’s the crunchy layer at the bottom of the cake and it’s very easy to make. You just have to mix together melted Almond Inspiration couverture from Valrhona, homemade vanilla hazelnut praliné 60%, raw cashews butter, homemade gluten-free coconut granola. This is a gluten-free, lactose-free, refined sugar-free, quick and easy granola recipe and I’m sure you will love it!
- Blackberry and hibiscus flowers confit. I think that hibiscus flowers are even more delicious when combined with blackberries. The confit is a preparation based on fruit puree (blackberry puree, for this recipe), sugar and pectin NH (natural thickener) and it helps elevate the fruity side of the mousse cake
- Coconut and Almond Inspiration namelaka. The namelaka is a egg-free cream with a silky and creamy texture that completely melts in the mouth. It’s simple to make, you just have to combine together chocolate (Almond Inspiration couverture for this recipe), milk (I’ve actually used the coconut puree because I find that coconut combines so good with almonds. If you can’t find the coconut puree, replace it with coconut cream), gelatin sheets and heavy cream. Some toasted desiccated coconut is placed in infusion in the heavy cream for about 2h before making the namelaka. In this way, the namelaka gets an unique toasty flavor that complements the sweet almond taste of the Almond Inspiration couverture
- Blackberry and hibiscus flowers mousse. This mousse is really fresh in taste and so creamy and light in texture. The dried hibiscus flowers are placed in infusion in the heavy cream for about 2h before making the mousse, so that they can release the flowery scent, as well as give a natural pink color
- Hibiscus flowers mirror glaze (white chocolate based and natural-colored)
If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you and to share your creations on my stories! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡
Cherry Almond Mousse Cake with Mirror Glaze
This mousse cake recipe combines almond sponge with cherry filling, almond mousse, cherry mousse, and almond praline crunch. Covered with the shiny marbled mirror glaze, this is one impressive cake! I made my cake in 10-inch heart-shaped pa but you could make this in 9-inch round pans. The cake should be topped with mirror glaze.Follow us
- For the Almond Sponge Cake
- 210 g almond flour (1 1/2 cups + 1/3 cup)
- 5 large eggs (separated)
- 125 g granulated sugar, divided (1/2 cup + 2 tbsp)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp grated orange zest
- 1/4 tsp cream of tartar
- 60 ml sliced almonds (1/4 cup) For the Almond Praline and Paste
- 125 g Sugar (1/2 cup + 2 tbsp)
- 200 g Slivered almonds, toasted (1 3/4 cups )
- 2 tsp Almond extract
- 2 tbsp Neutral flavoured vegetable oil
- 2 Waffle Cones, broken into bite sized pieces For the Almond Mousse
- 3 Large Egg Yolks
- 1 tbsp Dark Corn Syrup
- 2 tbsp Amaretto Liqueur
- 75 ml water, divided (1/4 cup + 2 Tbsp)
- 1/2 tsp Vanilla extract
- 1 Pk gelatine
- 150 g almond praline paste from above (1 cup)
- 354 ml Heavy Cream (1 1/2 cups)
- 2 tbsp Powdered sugar For the Cherry Filling
- 1 l Fresh or frozen pitted cherries, thawed (4 cups )
- 100 g Sugar (1/2 cup)
- 3 tbsp Lemon Juice
- 120 ml Water, divided (1/2 cup)
- 4 tbsp Cornstarch
- 2 tbsp Grand Marnier or other orange liqueur For the Cherry Mousse
- 2 Pk Gelatine
- 80 ml Water (1/3 cup)
- 473 ml Heavy Cream (2cups)
- 4 tbsp Powdered Sugar
- 1/2 tsp Almond Extract
- 1 tsp Vanilla
- 1 tbsp Grand Marnier
- 296 ml Cherry Filling (1 1/4 cups )
- 1 tbsp Grated Orange Zest To Finish
- 1 recipe Mirror Glaze (link in description above)
- Step 1 Preheat oven to 350 F/180 C
- Step 2 Grease two 10-inch heart-shaped pans or two 9-inch round cake pans. Line with parchment paper then grease and flour the parchment paper.
- Step 3 Combine egg yolks and 100 g (1/2 cup)sugar in a large bowl. Beat on high speed until light in colour and thick.
- Step 4 Fold in almond flour and orange zest
- Step 5 In a separate bowl, beat egg whites and cream of tartar until foamy. With the mixer running on low, slowly pour in 2 tbsp sugar. Increase speed to high and beat to stiff peaks
- Step 6 Gently fold the egg whites into the batter in 3 additions, mixing until no white streaks remain. Be careful not to overmix.
- Step 7 Divide batter evenly between your two prepared pans and smooth the top with a spatula.
- Step 8 Bake until the top is firm, about 20-25 minutes. Cool in the pan for 10 minutes, then remove from pans and let cool completely on a rack. For the Almond Praline Crunch and Paste
- Step 9 Heat sugar with 4 tbsp water over medium heat until it reaches a golden caramel colour. Do not stir the mixture or it may crystalize. You can shake the pan every so often to combine.
- Step 10 Pour in the toasted almonds and mix with a greased heat-proof spatula.
- Step 11 Turn out onto a foil or silicone lined baking sheet and smooth to an even layer. Allow the praline to cool and harden.
- Step 12 Break off 2/3 of the praline and process to a paste in the food processor with almond extract and oil. Set aside 150 g for the paste to add to the almond mousse. Put the rest into a bowl for the almond crunch.
- Step 13 Roughly chop the rest of the praline and add to the paste that has been set aside for the crunch along with the waffle cone pieces. For the Cherry Filling
- Step 14 Combine cherries, sugar, lemon juice, and 4 tbsp water in a medium saucepan. Cook over medium heat until the raspberries have broken down, about 5 - 10 minutes.
- Step 15 Blend the mixture with an immersion blender, Pour the mixture into a fine-mesh metal strainer that is set over a bowl. Stir the mixture to push the cherry juice and pulp through the strainer. Discard the skins.
- Step 16 In a small bowl, whisk together cornstarch with 4 tbsp water.
- Step 17 Rinse out the saucepan and return it to the stove. Add strained cherry mixture and cornstarch mixture to the saucepan. Heat over medium heat, whisking constantly until mixture is thick about 1 - 2 minutes. Add Grand Marnier. Pour 1 1/4 cups (296 ml) of the filling into a bowl. Cover that and leave at room temperature. Pour the rest of the filling into another bowl. Cover and chill until cold. For the Almond Mousse
- Step 18 Combine gelatin and 4 tbsp water in a small bowl. Let sit for 5 minutes.
- Step 19 In a heat-proof bowl, combine egg yolks, 2 tbsp water, corn syrup, and amaretto.
- Step 20 Beat over a pot of simmering water until the mixture is thick and forms ribbons. Remove from heat.
- Step 21 Microwave the gelatin for 20-30 seconds until melted. Add to the egg mixture. Beat the mixture until it is cool.
- Step 22 Stir in the reserved praline paste
- Step 23 In a separate bowl, whip the cream, sugar, and vanilla to stiff peaks. Gently fold into the egg mixture and set aside. To Begin Assembly
- Step 24 Line one of your pans with plastic wrap that goes over the edges of the pan. Lay one cake layer inside the pan. If you have acetate to make a collar, tuck it around the perimeter of the cake, between the cake and the pan. This will help to make your layers more even on the sides.
- Step 25 Brush the cake with 3/4 tsp Amaretto liqueur. Top with half of the chilled cherry filling. Then top with half of the almond mousse. Then top with the almond crunch. Move the cake to the freezer for 1 hour until the mousse is firm.
- Step 26 Once the mousse is firm, top with the remaining mousse. Chill for 1 more hour until the mousse is firm.
- Step 27 After an hour, top with remaining chilled cherry filling. Then brush the remaining cake layer with 3/4 tsp of amaretto liqueur and place it on top of the cherry filling. Move the cake to the freezer for 2 hours or until solid.
- Step 28 30 minutes before the cake is ready, prepare the cherry mousse: Mix the gelatin and water and let stand for 5 minutes. Then microwave for 20-30 seconds until melted.
- Step 29 Whip cream with sugar, almond extract, vanilla, and Grand Marnier until you have stiff peaks.
- Step 30 Mix the gelatine, room temperature cherry filling, and orange zest. Gently fold into the whipped cream. Chill for 20 minutes to firm up a bit.
- Step 31 Turn the cake out onto a cake board that is about 1 cm larger than the cake. Spread the cherry mousse over the top and sides of the cake in an even layer. Chill in the freezer until completely frozen. I recommend overnight. Top with mirror glaze (recipe link above).
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Praline Caramel Mousse Cake
This is a great project for beginner bakers, as the French-style layered sponge cake involves many classic techniques. To bring your eggs to room temperature quickly, submerge them in lukewarm water for 10 minutes, changing the water halfway through.
- 1 1/2 teaspoon unflavoured gelatin
- 1 1/2 cup granulated sugar
- 2 cups whipping cream (35%)
- 1/2 cup butter cubed
- 1/4 teaspoon vanilla
- pinch salt
- 6 eggs room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 1/3 cup sifted all-purpose flour
- pinch salt
- 1/2 cup butter melted and cooled to lukewarm
Whipped Cream Icing:
- 1 teaspoon unflavoured gelatin
- 1 cup whipping cream (35%)
- 2 tablespoons icing sugar
Nutritional facts Per each of 16 servings: about
- Fibre 1 g
- Sodium 123 mg
- Sugars 37 g
- Protein 5 g
- Calories 471.0
- Total fat 31 g
- Potassium 82 mg
- Cholesterol 156 mg
- Saturated fat 18 g
- Total carbohydrate 46 g
Caramel Mousse: In small saucepan, add 2 tbsp water sprinkle gelatin over top. Set aside.
Meanwhile, in separate saucepan over medium heat, bring sugar and 3 tbsp water to boil, stirring, just until sugar is dissolved. Boil, without stirring, until amber in colour, about 4 minutes. Standing back and averting face, stir in 1/2 cup of the cream, along with the butter, vanilla and salt. Cook, stirring constantly, until smooth and thickened, about 3 minutes. Reserve 1/2 cup of the sauce for topping cake. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Cook gelatin mixture over medium heat just until dissolved, about 30 seconds. Stir in remaining caramel sauce until smooth and combined, about 1 minute. Scrape into large bowl let cool to room temperature, about 20 minutes.
In separate large bowl, beat remaining cream until stiff peaks form. Stir one-quarter of the cream into cooled caramel-gelatin mixture until combined fold mixture back into cream just until no white streaks remain. Cover and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours whisk gently until smooth before using.)
G?noise Cake: In large bowl, beat eggs with sugar until mixture is tripled in volume, glossy, almost white and batter falls in ribbons that hold their shape for 8 to 10 seconds when beater is lifted (this can take 15 to 25 minutes, depending on the type of mixer). Beat in vanilla. Sift in one-third of the flour and the salt fold in just until combined and no white streaks remain, about 4 folds. Working in 2 batches, repeat with remaining flour. (Do not overmix, or batter will deflate.)
Stir together about 1 cup of the batter with melted butter until smooth fold back into remaining batter just until combined, about 6 folds. Divide among 2 greased, floured and parchment paper&ndashlined 8-inch (1.2 L) round cake pans. Bake in 350F (180C) oven
until light golden and cake pulls away from edge of pan and springs back when surface is gently pressed, 25 to 30 minutes. Let cool in pans on rack for 10 minutes. Remove from pans let cool completely on rack.
Praline: Meanwhile, arrange pecans in centre of parchment paper&ndashlined rimmed baking sheet. In small saucepan over medium heat, bring sugar and 2 tbsp water to boil, stirring, until sugar is just dissolved. Boil, without stirring, until amber in colour, about 4 minutes. Drizzle over pecans let cool until hardened, about 40 minutes. Break into 4 pieces. Transfer to food processor pulse into coarse chunks. Set aside. (Make-ahead: Store in airtight container for up to 24 hours.)
Whipped Cream Icing: In small saucepan, add 2 tbsp water sprinkle gelatin over top. Let sit for 5 minutes. Cook over medium heat until just dissolved, about 1 minute set aside to cool. In large bowl, beat cream until soft peaks form. Beat in icing sugar and gelatin mixture until stiff peaks form. Set aside.
Cut each cake in half horizontally. Place 1 bottom half, cut side up, on cake plate. Spread one-third of the caramel mousse over top sprinkle with one-quarter of the praline. Repeat with remaining 3 cake layers, leaving top of final layer bare. Spread icing over side and top of cake drizzle with some reserved caramel sauce. (If needed, reheat sauce in saucepan over low heat or in microwave just until softened.) Refrigerate until firm, about 45 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining praline. Serve any remaining caramel sauce on the side.
About The Kenwood Chef
This versatile kitchen machine offers optimized performance, controlled power and maximum versatility. The European-designed motor accommodates the heaviest dough load, electronic speed control keeps your ingredients in the bowl and four hubs offer a variety of attachments for maximum versatility. Every Kenwood Chef comes with three stainless-steel bowl tools to get you started on your culinary adventures. Explore the entire collection at kenwoodworld.ca.
The Chef's whisk features a tiered balloon design, which enables it to whip up small and large quantities to maximum volume. We shaved almost 10 minutes off the time it took to whip the eggs for this cake, compared with a regular hand mixer.
Create perfect texture effortlessly
To maintain the fluffy texture essential for creating an airy, mile-high g?noise cake, combine heavy and light ingredients with Kenwood's unique fold tool.
Ok since epicurious doesn't let you change or update your review, I had to write another one. The cake tasted good the next day. when it had time to sit some time. But I still think the cake was pretty dry . and i still think its too much work for the cake. As some other reviewer said, its a challenging cake. And you learn some new techniques. But will I make it again. well not likely. unless someone asks for it specially. But my friends loved it. So I came back to change my review.
First of all the cake is not worth the effort. For the amount of work that goes into it, it tastes blah. The cake is dry. I know its a sponge cake, but still its dry. The mouse filling is very runny especially on hot days. My cake layers were literally sliding down. I was not able to taste the hazelnut much. I worked on it for two days. and it was not worth it. Will not make again. I learned a lot of techniques though. I would rather have made a chocolate cake with ganache frosting.
Forgot to mention this took me around 10-11 hrs over two days. It's a "challenge yourself" recipe :-) Epicurious really should let us edit our own reviews :-P
Noted that some people said the sponge cake was dry so I only cooked it 12min (15 would have been far too long. I probably could have stopped at 10min). It's also important to assemble it and let it rest for 2 days. the sponge cake absorbs moisture from the mousse. Only thing I can complain about is the sides aren't pretty. you just can't get the ganache to stick very well even though the cake is frozen. Maybe if you chill half the ganache a bit, you might be able to stick it on the sides, but it's probably simpler to just take some chopped toasted hazelnuts and glue it to the sides. For the chocolate ganache, I used 8oz chocolate, 1c cream, 1TB corn syrup, and 2TB diced warm butter.
Delectable cake! I wanted to make this into a Buche de Noel for Christmas Eve so I used a "flourless chocolate souffle sheet cake" from Joy of Cooking. However, I used the ganache, mousse, crunch and glaze recipes as is and the combination of the flavors was amazing. I am a hazelnut-praline junkie and have been searching for a really great hazelnut-praline dessert for awhile. It worked great as a Buche de Noel. I brushed the sheet w/ a simple syrup flavored w/ Penzey's orange extract and then layered the nut ganache. Chilled in the fridge. Layered the mousse and let chill in the fridge. I rolled the sheet into a "log" and then chilled in the fridge for an hour or so. I also chilled the glaze in the fridge for 45-60 minutes in the fridge and it worked beautifully. I decorated the top of the buche de noel with the crunch and it looked just like bark! Yes the recipe is a bit time consuming, but it was JUST what I was looking for! LOVE IT! My guests also thought it was great!
I don't know if it's just me or if it's everyone else that got a super hard cake that tasted horrible. Just didn't work for me, used a different recipe. Hazlenut butter is lovely, praline crunch is all right. Cake, use your own recipe. Glaze use a different recipe. Too troublesome to make unless you have all the time in the world.
This brought the wow factor! It is a long process to make the cake, but if you do it ahead, crunch time isn't an issue. Blanched hazelnuts were impossible to find, so just toasted and rubbed off the skin. Also couldn't find hazelnut butter, so made my own (search epicurious for a recipe). As others noted, recipe doesn't specify to brush brandy over the top of the cake (not the side that was in the pan). Overall, a great cake to learn multiple techniques, and to show off once you are done! And really really delicious.
This cake is way too much trouble for the results. I would rather have a jar of Nutella on some chocolate cake for the trouble and time this cake takes. Recipe has some confusing terms.
Admittedly, I can't fairly review the complete recipe because I cobbled together chocolate praline crunch cupcakes instead of this exact cake. I did, however, make the chocolate crunch and the hazelnut mousse from this recipe, and both were heavenly. The only suggestion I would make is that if you're using organic puffed rice cereal instead of Rice Krispies, then crush them a little first. And reduce the amount of cereal. I somehow ended up with way more cereal than chocolate, and the crunch, while delicious, didn't come together too well. In the end, I made chocolate cupcakes from another recipe, frosted them with this hazelnut mousse, and topped each cupcake with a shard of chocolate crunch and a couple of toasted hazelnuts. They were a hit at the party I brought these to, and I even received a marriage proposal after a guest tried a cupcake.
This cake is a little too "fiddly" and complicated although impressive once cut. I made it for our cooking group, and the multiple steps took way more hours than it was worth. The "shards" could not be added until just before serving so the "look" was just that of a large chocolate loaf cake up to that point. I ended up serving it with praline- crunch ice cream and jutting the shards out of that. People all enjoyed the result. Two minor points: 1. the 17" x 11" sheet pan didn't fit easily on the shelf of my side- by-side Subzero fortunately the sponge cake was solid enough that a little tilting to get it in was all right but frustrating by the third time in the freezer. 2. The instructions about brushing the cooled sponge cake with 1/2 cup of brandy or orange liqueur didn't specifically state that you had to flip the cake BACK over after removing the parchment and brushing the first side---the amount of brandy made it clear that must be the right technique.
This recipe would have rated 4 forks but for the glaze which did not set up properly. Even after an overnight in the frig it had the consistency of a sauce. I tried to compensate by freezing the assembled cake and applying layers of glaze with trips back to the freezer in between. Everyone loved the "crunch" garnish,which I will make even without hte cake. I would make cake again, but will look for a better glaze recipe
@ A Cook There is no recipe for Chocolate Glaze included in this recipe because it was separate in the magazine. Of course, no one would know this unless they had the actual magazine. The Chocolate Glaze recipe (from the same issue!) linked. http://www.epicurious.com/recipes/food/views/Chocolate-Glaze-367733
okay. Is my computer playing tricks on me? or is there not a recipe for the chocolate glaze?
Almond and blueberry mousse cake
90 g butter
150 g icing sugar
60 g whole wheat flour type 1 (150-180 W)
50 g white almond flour
160 g egg whites, room temperature
50 g blueberry puree, room temperature
2 g (¼ tsp + ⅛ tsp) natural purple food coloring
1,25 g (¼ tsp) Maldon salt
Almond Inspiration croustillant
40 g Almond Inspiration couverture
20 g almond-hazelnut praline paste
20 g almond paste (100% almond cream)
40 g crunchy granola
Almond-hazelnut praline paste
180 g whole hazelnut
250 g whole almond
280 g caster sugar
1,25 g (¼ tsp) Maldon salt
180 g blueberry puree
60 g heavy crema 35% fat content
60 g egg yolks
18 g acacia honey
1,5 g gelatin sheets (gold strength, 200 Bloom)
8 g cold water to soak the gelatin
210 g Ivoire 35% white chocolate
2 g (¼ tsp + ⅛ tsp) natural purple food coloring
Basic custard cream (for the Almond Inspiration mousse)
200 g whole milk
40 g egg yolks
40 g caster sugar
Almond Inspiration mousse
180 g basic custard cream
2 g gelatin sheets (gold strength, 200 Bloom)
10 g cold water to soak the gelatin sheets
270 g heavy cream 35% fat content
300 g Almond Inspiration couverture
White chocolate velvet coating
280 g Ivoire 35% white chocolate
120 g cocoa butter
power flower food coloring 8D (or fat soluble purple food coloring)
Almond Inspiration mirror glaze
75 g water
100 g caster sugar
125 g glucose syrup DE 38/40
100 g sweetened condensed milk
7 g gelatin sheets (gold strength, 200 Bloom)
35 g cold water to soak the gelatin
140 g Almond Inspiration couverture
25 g cocoa butter
150 g Absolu Cristal (neutral glaze)
25 g water
Assembly and decoration
Dulcey chocolate plaquettes and spirals
Dulcey chocolate crispy pearls
- Preheat the oven to 160°C, convection mode. Line a baking tray with a 23x23 cm stainless frame, greased and covered with parchment paper.
- To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color. When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool to 50 ̊C.
- Sift together the icing sugar, almond flour, whole wheat flour and purple food coloring in a bowl. Add the salt and mix with a whisk. Add in the egg whites and the blueberry puree and stir.
- Finally add the Beurre Noisette and continue to mix with a whisk until fully incorporated.
- Transfer the mixture into the frame and bake for approximately 15 min. Set aside to cool down.
- Cut out the financier with the narrow side of the mould cutter (21 cm wide) included in the silicone mould Kit Symphony Silikomart. Wrap it with cling film and store in the fridge.
Almond Inspiration croustillant
- Melt the Almond inspiration couverture to 45°C and combine with the almond paste and the almond-hazelnut praline paste. Add in the granola and break up any large chunks. Ensure the granola is well coated.
- Spread the crunch on top of the financier with a palette knife about 2-3 mm thick. Store in the freezer.
Almond-hazelnut praline paste
- Preheat the oven to 170°C, convection mode. Line a baking tray with parchment paper or silicone baking mat and distribuite the coarsely chopped almonds and hazelnuts. Put in the oven for 8-10 min to toast.
- Heat the sugar in a saucepan until it melts and caramelizes, then pour over the toasted nuts and set aside to cool down and harden.
- Break in large chops the caramelized nuts and place into a food processor. Add the salt and mix until obtain a creamy paste. Be careful to not overheat the praline paste, otherwise it gets bitter. Store the praline paste into an airtight container, away from the light and to room temperature.
- Soak the gelatine sheets in a bowl of cold water. Coarsely chop the white chocolate and place the chunks into a mixing cup or measuring cup.
- Heat the blueberry puree with the heavy cream in a saucepan without boiling. Place the egg yolks and the acacia honey into a bowl and mix together with a fine whisk. While stirring constantly with the whisk, slowly pour the hot blueberry-cream mix into the egg yolks-honey mix. Stir well and return to the same saucepan. Place back on the heat and cook to a light anglaise, bringing it to approximately 85 ̊C, stirring constantly with a rubber spatula.
- Strain the cream into the measuring cup over the chopped white chocolate and add the drained gelatin sheets. Mix with a hand blender, without adding air, to obtain a velvety, smooth cream.
- Transfer the crémeux into a disposable piping bags and cut a tip off the end. Pipe the cream into the top ring mould halfway. Place a few fresh blueberries and pipe other cream to cover them and to reach the summit of the mould. Freeze for at least 1h.
- Cover the leftover blueberry crémeux with clingfilm pressed on top and place in the fridge.
Basic custard cream (for the Almond Inspiration mousse)
To create the anglaise, heat the milk in a saucepan. In a bowl mix together the egg yolks with the caster sugar. Pour the hot milk over the egg yolks in three times, mix with a whisk and then return the mixture to the same saucepan. Heat this to 82-85°C, stirring continuously with a spatula, then strain and set aside.
Praline Meringues with Frozen Maple Mousse
Last night Carniverous Boyfriend and I headed South of the river to my parents’ house for our first BBQ of the year (woohoo!). After the glorious sunshine of last weekend the weather didn’t quite deliver, but it was definitely warm enough to be outside. Sipping a glass of cold prosecco as the smoky smell of chargilled meat filled the air, I started to feel like summer could be on its way.
My Mum asked me to bring a pudding and, knowing my Dad had been put in charge of buying the meat, I decided to go for something light and summery to cleanse our palates after the protein onslaught. Platters of rare sirloin steak, garlicky chicken supreme and three different types of sausages later, a delicately creamy dessert proved exactly what the doctor ordered.
These praline meringues are crispy, delicious and so simple to make, the brown sugar and praline adding a delicious nutty crunch which works well against the smooth maple mousse. I opted to freeze my mousse for an extra contrast of textures, but I think it would work just as well without. And if you’re feeling really lazy, you could forgo the mousse altogether and serve with a dollop of thick cream or Greek yoghurt, drizzling a little maple syrup over the top to finish.
Praline meringues with frozen maple mousse
Serves 8 comfortably (depending on the size you make your meringues!)
- A handful of pecan nuts
- 1 tbsp maple syrup
- Preheat the oven to 180 degrees C. Line a baking tray with parchment.
- Mix the pecans and maple syrup together then spread on the tray and bake for 8-10 minutes until golden – the maple syrup will caramelize around the nuts, creating a delicious crunchy praline. Remove from the oven and cool on the tray.
- Chop the cool pecan praline roughly to a chunky crumb, leaving aside a few whole pecans to decorate later.
Pecan praline meringues
- 4 egg whites
- 100g soft brown sugar
- 100g caster sugar
- Preheat the oven to 120 degrees C. Line a baking tray with parchment.
- Whisk the egg whites in a large bowl to a soft peak. Add the soft brown sugar and continue to whisk to form very firm peaks. Finally fold in the caster sugar and praline crumbs with a large metal spoon, leaving as much air in the meringue as possible.
- Spoon the meringue mixture onto the prepared baking tray. I used a dessert spoon to make nine even sized meringues, slightly spaced apart. You could vary this but remember you’ll need to adjust cooking times according to size.
- Cook for one hour at 120 degrees C, then reduce the oven temperature to 100 degrees C and cook for another hour. They should be hard when you tap the outside, and slightly golden. Remove from the oven and cool on the tray.
- Store in an airtight tin until you’re ready to assemble.
Frozen maple syrup mousse
- 3 eggs, separated
- 100g maple syrup
- 425 ml double cream
- A pinch of sea salt
- Whisk the 3 egg yolks in a large heatproof bowl until thick and foamy. Warm the maple syrup over low heat until nearly boiling, then pour over the egg yolks and continue whisking over a bain marie until thick and creamy. Remove from heat and continue whisking until cold. Put in the fridge to chill further.
- Softly whip the cream and fold into the chilled egg yolk and syrup mixture. Put back in the fridge while you complete the final stage.
- Whip the egg whites to firm peaks with the pinch of sea salt. Fold in the chilled syrup, cream and egg yolk mixture then freeze.
Put the meringue on a plate. Using an ice cream scoop, place a large dollop of maple mousse on top. Decorate with remaining pralines.
You could also make flatter meringues and stack in layers with the mousse for something bit fancier. And if you have any leftover mousse you can serve in little ramekins like the one below. Enjoy!
Praline Cake Squares
Preheat oven to 350 F. Grease and flour a 13x9x2 baking/cake pan.
In a saucepan over low heat, heat the buttermilk and butter until butter melts. Transfer to a mixing bowl.
Add the brown sugar, eggs and vanilla, and beat together. Set aside.
Whisk together the dry ingredients: flour, baking soda and cocoa powder. Gradually add the dry ingredients into the wet mixture. Mix until just incorporated. Don’t over mix.
Pour into a greased and floured 13x9x2 baking/cake pan. Bake at 350 F for about 20-25, until a cake tester or toothpick comes out clean from center of cake.
While cake is baking combine icing ingredients, except for pecans, until smooth.
As soon as cake is done, spread icing on top, and sprinkle with pecans. Switch oven to broil. Return cake to the bottom rack of the oven, and broil until icing bubbles (about 4-5 minutes). Watch carefully. When icing bubbles, remove from the oven, slightly cool, cut in square and serve.
Double Chocolate Praline Fudge Cake
Take me back to Savannah . . . This rich decadent chocolate cake is covered in chocolate ganache and layered with fresh praline frosting.
- FOR THE CAKE:
- 1 cup Butter
- ¼ cups Unsweetened Cocoa
- 1 cup Water
- ½ cups Buttermilk
- 2 whole Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 2 cups Sugar
- ½ teaspoons Salt
- FOR THE GANACHE:
- 1 bag Semi-Sweet Chocolate Chips (12 Ounce Bag)
- ¼ cups Whipping Cream
- ¼ cups Butter
- FOR THE FROSTING:
- 1 cup Pecans, Chopped
- 1 cup Brown Sugar
- ⅓ cups Whipping Cream
- ¼ cups Butter
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Preheat oven to 350F. Lightly grease and flour 2 or 3 8-inch round pans and line bottoms with parchment paper.
Cook butter, cocoa and water in saucepan over medium heat, whisking constantly for about 2 minutes or until butter is melted and mixture is smooth. Let cool. I repeat, LET COOL COMPLETELY- put it in the fridge, put it in the freezer, whatever you do, let it cool completely.
Let cocoa cool for about 10-15 minutes in fridge.
Meanwhile, beat buttermilk, eggs, baking soda and vanilla. Then, pour cooled cocoa mixture into buttermilk mixture beating until blended.
In a small bowl, combine/whisk flour, sugar and salt.
Gradually add flour mixture to cocoa/buttermilk mixture, beating well after every addition. (Your batter will be thin).
Pour batter into prepared pans and bake for 22-24 minutes or until toothpick comes out clean.
Transfer to wire rack and cool in pans for 10 minutes before removing from pan and allowing to cool completely. Allow cakes to cool for at least 1 hour before trying to frost.
One cake is cooled, begin to prepare chocolate ganache and praline frosting.
*The original recipe spreads Chocolate Ganache between each layer of cake as well as the sides and then tops the cake with the Praline Frosting. Because I will be decorating the wedding cake with fondant I knew I needed a smooth surface so I made this cake like I would be making hers, with the Praline Frosting between layers and frosting the outside with the Chocolate Ganache
In a glass bowl, add chocolate chips and whipping cream.
There are two ways to make this:
1. Heat mixture in a double boiler, whisking until smooth. Once chocolate is melted remove from heat and gradually add butter, whisking until smooth.
2. Microwave the mixture for 2 to 3 minutes until chocolate is melted, stirring at 1 minutes intervals. Whisk until smooth. Gradually add butter, whisking until smooth.
Allow ganache to cool briefly and whisk until smooth.
(Don’t make the frosting until JUST ready to use!)
Preheat oven to 350F. Chop pecans and place on baking sheet or shallow pan. Bake for 8-10 minutes or until pecans are toasted and fragrant.
In a medium saucepan, bring brown sugar, whipping cream and butter to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth.
Gently stir in toasted pecans allowing mixture to thicken and cool slightly. Use immediately
Please, note that the recipe was primarily developed using gram measurements for high precision and then converted to the US volume and weight measurements. I recommend using a kitchen scale for accuracy and the best results.
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