Home Party Dessert Recipe
1/19/2019
Mont Blancs with Soy Flour
(for the cake)
1/2 cup all purpose flour
1 cup & 2T soy flour
2 t baking powder
1 t salt
115g unsalted butter, softened
2 large eggs
1/3 cup maple syrup
1/3 cup soy milk
8 chestnuts in syrup, chopped
(for the topping)
3/4 cup heavy cream
3/8 cup powdered sugar
3/4 cup sweet chestnut puree
12 whole chestnuts in syrup
>how to make<
(for the cake)
*Preheat the oven to 350 degrees.
*Grease with nonstick spray or butter, and flour a muffin tin.
*In a medium bowl, whisk together the all purpose flour, soy flour, baking powder, and salt.
*In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until light and fluffy, 5 minutes.
*Beat in the eggs, one at t time, and then stir in the maple syrup.
*Add in the flour mixture and mix until just combined.
*Stir in the soy milk by hand until the batter is smooth.
*Fold in the chopped chestnuts.
*Pour the batter into 12 prepared muffin molds.
*Bake for 16 to 18 minutes, or until the cakes spring back to the touch.
*Remove the cakes from the oven and let them cool to room temperature.
(for the topping)
*Whip the heavy cream and powder sugar in a bowl.
*Mix in chestnut puree with a spatula until the cream is smooth.
*Using a pastry bag fitted with small round pastry tip, pipe the chestnut cream onto the cakes in repeated circles, creating a domed peak.
*Top each with a chestnut and serve.
-serves 12-
Note: I adapted the recipe from "Kyotofu" by Nicole Bermensolo with Elizabeth Gunnison Dunn.
(for the cake)
1/2 cup all purpose flour
1 cup & 2T soy flour
2 t baking powder
1 t salt
115g unsalted butter, softened
2 large eggs
1/3 cup maple syrup
1/3 cup soy milk
8 chestnuts in syrup, chopped
(for the topping)
3/4 cup heavy cream
3/8 cup powdered sugar
3/4 cup sweet chestnut puree
12 whole chestnuts in syrup
>how to make<
(for the cake)
*Preheat the oven to 350 degrees.
*Grease with nonstick spray or butter, and flour a muffin tin.
*In a medium bowl, whisk together the all purpose flour, soy flour, baking powder, and salt.
*In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until light and fluffy, 5 minutes.
*Beat in the eggs, one at t time, and then stir in the maple syrup.
*Add in the flour mixture and mix until just combined.
*Stir in the soy milk by hand until the batter is smooth.
*Fold in the chopped chestnuts.
*Pour the batter into 12 prepared muffin molds.
*Bake for 16 to 18 minutes, or until the cakes spring back to the touch.
*Remove the cakes from the oven and let them cool to room temperature.
(for the topping)
*Whip the heavy cream and powder sugar in a bowl.
*Mix in chestnut puree with a spatula until the cream is smooth.
*Using a pastry bag fitted with small round pastry tip, pipe the chestnut cream onto the cakes in repeated circles, creating a domed peak.
*Top each with a chestnut and serve.
-serves 12-
Note: I adapted the recipe from "Kyotofu" by Nicole Bermensolo with Elizabeth Gunnison Dunn.
Labels: Mont Blanc recipe
1/04/2019
White Chocolate Opera Cake
for Almond Biscuit:
3/4 cup slivered almonds
1/2 cup plus 1 tablespoon granulated sugar, divided
2 large eggs, at room temperature
3 large egg whites, at room temperature
1/4 cup cake flour
2 tablespoons unsalted butter, melted
for Sugar Syrup:
1/3 cup water
1/4 cup granulated sugar
1/4 cup honey
1 tablespoon B&B liqueur
for Honey Buttercream:
1 cup (2 sticks) unsalted butter, softened
3 large egg yolks, at room temperature
1/4 cup honey
for White Chocolate Mousse:
7 ounces Swiss white chocolate, coarsely chopped
1 cup plus 3 tablespoons heavy cream, divided
1 tablespoon B&B liqueur
for White Chocolate Glaze:
7 ounces Swiss white chocolate, coarsely chopped
1/4 cup heavy cream
for Chocolate Decoration:
1 ounce bittersweet chocolate
Make the almond biscuit
>how to make<
(for Almond Biscuit)
*Position a rack in the center of the oven and preheat to 400 degrees.
*Butter a 17 1/2-by-11 1/2-inch jelly roll pan and line the bottom with parchment paper.
*Lightly butter and flour the sheet, shaking off the excess flour. Set aside
*Using a food processor fitted with a metal chopping blade, process the almonds to a very fine cornmeal-like texture.
*Place the ground almonds in a medium bowl and stir in 1/2 cup of the sugar.
*Using a handheld electric mixer, beat 1 whole egg into the almond mixture.
*Beat the mixture on high speed for 1 minute.
*Add the second egg and beat on high speed for another minute.
*Scrape down the sides of the bowl and the beaters. (The mixture should be pale yellow in color.)
*Place the egg whites in a 4 1/2-quart bowl of heavy-duty electric mixer fitted with the wire whisk attachment.
*Beat the whites on high speed until they are frothy.
*Slowly add the reserved tablespoon of sugar and beat until the whites are slightly glossy and stiff peaks form.
*Sift the flour over the egg-almond mixture and , using a large rubber spatula, fold in the flour until incorporated.
*Gently fold in the whites in two batches.
*Fold in the melted butter, making sure it is completely incorporated into the batter.
*Pour the mixture onto the prepared pan in an even layer approximately 1/4-inch thick.
*Tap the pan lightly on the counter and smooth to remove any air pockets.
*Bake the cake for 10 minutes, or until lightly browned.
*Remove from the oven and cool on a wire rack for 10 minutes.
*Invert the cake onto a wire rack, peel off the parchment paper and cool completely.
*Cut the cake into 3 equal portions, each 5 1/2-inches wide.
(for sugar syrup)
*In a small heavy saucepan, combine the water, sugar, and honey.
*Bring to a boil and boil for 2 to 3 minutes, until the sugar is dissolved and the syrup is clear. *Remove from heat and add the B&B liqueur, set aside.
*Make the honey buttercream
*Place the butter into a medium bowl and cream, using a handheld electric mixer, until completely softened and smooth, set aside.
*In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with wire whisk attachment, beat the yolks on medium speed until pale yellow in color.
*Spray a heatproof glass measure or ramekin with nonstick cooking spray.
*Place the honey in a small saucepan.
*Stirring constantly, bring the honey to a rolling boil over medium-high heat.
*Immediately pour the honey into the empty glass measure or ramekin to stop the cooking.
*Pour half of the honey onto the yolks, turn the mixer to high, beat for 1 minute.
*Turn off the mixer, add the remaining honey and beat until the bowl feels cool, for about 5 minutes. *Scrape down the sides of the bowl well with a rubber spatula.
*Add the softened butter and beat until completely smooth.
*Scrape into a small bowl, cover, and reserve.
*Make the white chocolate mousse
*Melt the chopped white chocolate and the 3 tablespoons of heavy cream.
*Whisk gently and let cool to room temperature.
*Place the remaining heavy cream into a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment.
*Add the B&B liqueur.
*Beat on high speed until soft peaks form.
*Using a wire whisk, gently stir in about 1 cup of the whipped cream to the cooled white chocolate mixture.
*Using a rubber spatula, fold in the remaining cream. (Do not over-mix or the mousse will become grainy.)
*Cover and refrigerate until ready to use.
(for assembling cake)
*Place one of the biscuit rectangles onto a cake board of the same size.
*Using a pastry brush, generously soak the cake with the sugar syrup.
*Reserve 2 tablespoons of the honey buttercream for decoration.
*Place the remaining honey buttercream onto the cake and using a long, straight spatula, smooth into an even layer.
*Place the next layer of biscuit on top and press gently into the honey buttercream layer.
*Again, soak with the sugar syrup.
*Scrape half of the white chocolate mousse onto the layer of biscuit and smooth into an even layer.
*Place the final layer of biscuit on top and soak with sugar syrup.
*Smooth the remaining white chocolate mousse on top.
*Place the cake into the refrigerator for at least 30 minutes.
(for white chocolate glaze)
*Melt the white chocolate with the heavy cream.
*Whish gently until smooth.
*Let cool for 10 minutes and then pour over the chilled cake.
*Using a long metal cake spatula, smooth out into an even layer. place the cake into the refrigerator for 30 minutes to set.
(for chocolate decoration)
*Line a baking sheet with parchment paper.
*Temper the chocolate.
*Make a small paper cone with a tiny opening at the tip and fill with the tempered bittersweet chocolate.
*Pipe twenty or so musical notes and or clefs onto the parchment paper. Let harden completely.
(for finishing cake)
*Remove the cake from the refrigerator.
*Using a long sharp knife that has been heated, either in hot waiter (and wiped dry) or over a gas flame, slice approximately 1/4 inch off of each side of the cake to make a perfect rectangle.
*Slice the cake lengthwise down the center and then crosswise to make 8 equal portions.
*Place the remaining 2 tablespoons of honey buttercream into another small paper cone with a slightly larger opening at the tip.
*Pipe a small dot of honey buttercream onto the center of each piece.
*Using a gloved hand, peel back the chocolate decoration from the parchment paper and place it on the dot of buttercream.
*Serve immediately or refrigerate and bring to room temperature before serving.
-serves 8-
Note: I found this recipe in "Chocolate Passion" by Tish Boyle and Timothy Moriarty.
for Almond Biscuit:
3/4 cup slivered almonds
1/2 cup plus 1 tablespoon granulated sugar, divided
2 large eggs, at room temperature
3 large egg whites, at room temperature
1/4 cup cake flour
2 tablespoons unsalted butter, melted
for Sugar Syrup:
1/3 cup water
1/4 cup granulated sugar
1/4 cup honey
1 tablespoon B&B liqueur
for Honey Buttercream:
1 cup (2 sticks) unsalted butter, softened
3 large egg yolks, at room temperature
1/4 cup honey
for White Chocolate Mousse:
7 ounces Swiss white chocolate, coarsely chopped
1 cup plus 3 tablespoons heavy cream, divided
1 tablespoon B&B liqueur
for White Chocolate Glaze:
7 ounces Swiss white chocolate, coarsely chopped
1/4 cup heavy cream
for Chocolate Decoration:
1 ounce bittersweet chocolate
Make the almond biscuit
>how to make<
(for Almond Biscuit)
*Position a rack in the center of the oven and preheat to 400 degrees.
*Butter a 17 1/2-by-11 1/2-inch jelly roll pan and line the bottom with parchment paper.
*Lightly butter and flour the sheet, shaking off the excess flour. Set aside
*Using a food processor fitted with a metal chopping blade, process the almonds to a very fine cornmeal-like texture.
*Place the ground almonds in a medium bowl and stir in 1/2 cup of the sugar.
*Using a handheld electric mixer, beat 1 whole egg into the almond mixture.
*Beat the mixture on high speed for 1 minute.
*Add the second egg and beat on high speed for another minute.
*Scrape down the sides of the bowl and the beaters. (The mixture should be pale yellow in color.)
*Place the egg whites in a 4 1/2-quart bowl of heavy-duty electric mixer fitted with the wire whisk attachment.
*Beat the whites on high speed until they are frothy.
*Slowly add the reserved tablespoon of sugar and beat until the whites are slightly glossy and stiff peaks form.
*Sift the flour over the egg-almond mixture and , using a large rubber spatula, fold in the flour until incorporated.
*Gently fold in the whites in two batches.
*Fold in the melted butter, making sure it is completely incorporated into the batter.
*Pour the mixture onto the prepared pan in an even layer approximately 1/4-inch thick.
*Tap the pan lightly on the counter and smooth to remove any air pockets.
*Bake the cake for 10 minutes, or until lightly browned.
*Remove from the oven and cool on a wire rack for 10 minutes.
*Invert the cake onto a wire rack, peel off the parchment paper and cool completely.
*Cut the cake into 3 equal portions, each 5 1/2-inches wide.
(for sugar syrup)
*In a small heavy saucepan, combine the water, sugar, and honey.
*Bring to a boil and boil for 2 to 3 minutes, until the sugar is dissolved and the syrup is clear. *Remove from heat and add the B&B liqueur, set aside.
*Make the honey buttercream
*Place the butter into a medium bowl and cream, using a handheld electric mixer, until completely softened and smooth, set aside.
*In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with wire whisk attachment, beat the yolks on medium speed until pale yellow in color.
*Spray a heatproof glass measure or ramekin with nonstick cooking spray.
*Place the honey in a small saucepan.
*Stirring constantly, bring the honey to a rolling boil over medium-high heat.
*Immediately pour the honey into the empty glass measure or ramekin to stop the cooking.
*Pour half of the honey onto the yolks, turn the mixer to high, beat for 1 minute.
*Turn off the mixer, add the remaining honey and beat until the bowl feels cool, for about 5 minutes. *Scrape down the sides of the bowl well with a rubber spatula.
*Add the softened butter and beat until completely smooth.
*Scrape into a small bowl, cover, and reserve.
*Make the white chocolate mousse
*Melt the chopped white chocolate and the 3 tablespoons of heavy cream.
*Whisk gently and let cool to room temperature.
*Place the remaining heavy cream into a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment.
*Add the B&B liqueur.
*Beat on high speed until soft peaks form.
*Using a wire whisk, gently stir in about 1 cup of the whipped cream to the cooled white chocolate mixture.
*Using a rubber spatula, fold in the remaining cream. (Do not over-mix or the mousse will become grainy.)
*Cover and refrigerate until ready to use.
(for assembling cake)
*Place one of the biscuit rectangles onto a cake board of the same size.
*Using a pastry brush, generously soak the cake with the sugar syrup.
*Reserve 2 tablespoons of the honey buttercream for decoration.
*Place the remaining honey buttercream onto the cake and using a long, straight spatula, smooth into an even layer.
*Place the next layer of biscuit on top and press gently into the honey buttercream layer.
*Again, soak with the sugar syrup.
*Scrape half of the white chocolate mousse onto the layer of biscuit and smooth into an even layer.
*Place the final layer of biscuit on top and soak with sugar syrup.
*Smooth the remaining white chocolate mousse on top.
*Place the cake into the refrigerator for at least 30 minutes.
(for white chocolate glaze)
*Melt the white chocolate with the heavy cream.
*Whish gently until smooth.
*Let cool for 10 minutes and then pour over the chilled cake.
*Using a long metal cake spatula, smooth out into an even layer. place the cake into the refrigerator for 30 minutes to set.
(for chocolate decoration)
*Line a baking sheet with parchment paper.
*Temper the chocolate.
*Make a small paper cone with a tiny opening at the tip and fill with the tempered bittersweet chocolate.
*Pipe twenty or so musical notes and or clefs onto the parchment paper. Let harden completely.
(for finishing cake)
*Remove the cake from the refrigerator.
*Using a long sharp knife that has been heated, either in hot waiter (and wiped dry) or over a gas flame, slice approximately 1/4 inch off of each side of the cake to make a perfect rectangle.
*Slice the cake lengthwise down the center and then crosswise to make 8 equal portions.
*Place the remaining 2 tablespoons of honey buttercream into another small paper cone with a slightly larger opening at the tip.
*Pipe a small dot of honey buttercream onto the center of each piece.
*Using a gloved hand, peel back the chocolate decoration from the parchment paper and place it on the dot of buttercream.
*Serve immediately or refrigerate and bring to room temperature before serving.
-serves 8-
Note: I found this recipe in "Chocolate Passion" by Tish Boyle and Timothy Moriarty.
Labels: cake recipe, chocolate cake recipe, layered cake recipe, opera cake recipe, White Chocolate Opera Cake recipe
