Sunday, August 28, 2011

Blackberry mascarpone mousse domes


The blackberry bush in the garden is just hanging full of ripe blackberries. So off I went with my bowl to pick em´ before the wasps got the all. There are a thousand things that you can do with blackberries and I didn't know what I was going to make. Searching through my recipe book I decided to make a blackberry dessert. I always find great inspiration and recipes from my newest book "Törtchen, Törtchen". The book is really great and the recipe work every time. I decided to switch a few of the components of recipes with one another and came up with this creation. A delicious combination of mascarpone vanille mousse with a blackberry gelee filling and a blackberry glaze. As for the decoration a nut-cinnamon Streusel and fresh blackberries. Wonderful combination.

the recipe: (in German)

Mandelbiskuit:

75 g Marzipanrohmass
25 g gemahlene, geschälte Mandeln
100 g Zucker
2 Eigelb
1 Ei
4 Eiweiss
65 g Mehl

1. Das Marzipan mit den Mandeln und der 1/2 des Zuckers glatt arbeiten.
2. Das Eigelb wie das Ei nach und nach unterruehren und die Masse dick cremig aufschlagen
3. Die Eiweisse mit dem restlichen Zucker zur steifem Schnee schlagen. etwa 1/3 des Eischnees unter die Marzipanmasse unterruehren, dann denn restlichen Eischnee unterheben.
4. Das Mehl daruebersieben und vorsichtig unterheben.
5. Auf ein Blech mit Backpapier ausgelegt aufstreichen und bei ca. 190 C, 8-10 Minuten goldbraun backen.

Brombeerfuellung:

100 g Brombeeren (oder TK-Brombeeren)
20 g Zucker
1 Blatt Gelatine
100 G Brombeeren, frisch

1. Die Brombeeren mit dem Zucker vermischen und leicht erwärmen. Die ausgedrueckte Gelatine darin auflösen. Die frischen Brombeeren untermischen und in Portionsförmchen uebernacht kalt stellen.

Mascarpone vanille mousse:

2 Eigelb
150 g Mascarpone
30 g Zucker
3 Blatt Gelatine, eingeweicht
250 g Sahne, Cremig geschlagen

1. Die Eigelbe mit der 1/2 des Zuckers ueber einem heissen Wasserbad ruehren, bis sich der Zucker aufgelöst hat. Von der Hitze nehmen und cremig aufschlagen.
2. Den Mascarpone mit dem restlichen Zucker glatt ruehren und die Eigelbmasse unterruehren
3. Die ausgedrueckte Gelatine schmelzen lassen, 1/3 der Mascarponemischung dazu geben und ebenfalls leicht anwärmen. Zur restlichen Masse geben und die unterheben.
4. Die Mascarponecreme in halbkugelförmchen fuellen und die ausgestochenen Biskuitboden leicht andruecken. Förmchen einfrieren.

Glasur:

Brombeerpueree:

300 g Brombeeren
50 g Puderzucker

Brombeerspiegel:

10 ml Zitronensaft
40 ml Weisswein
80 g Brombeerpueree
60 g Gelierzucker (2:!)

1. Die Brombeeren mit dem Puderzucker zu einem Brei mixen. Den Brei durch einem Sieb streichen.
2. Fuer den Speigel alle Zutaten vermischen und kurz aufkochen lassen. Abgedeckt abkuehlen lassen.

Mandelstreusel:

45 g Butter
30 g Zucker
1 Msp. Backpulver
60 g Mehl
45 g Mandeln, gemahlen
1/2 TL. Zimt

1. Alle Zutaten in der Kuechenmaschine verruehren, bis sich gleichmässige Streusel bilden.
2. Die Streusel auf ein Backblech mit Backpapier ausgelegt bestreuen und bei 170 C, ca. 10-15 Minuten goldbraun backen. Auskuehlen lassen.

Die Mascarpone halbkugeln aus der Form druecken und auf ein Kuchengitter setzen. Den abgekuehlten Brombeerspiegel ueber giessen und kurz anziehen lassen. Vor dem servieren den Rand mit den Streusel garnieren und mit frischen Brombeeren.

Sunday, April 10, 2011

German Teegebäck



We make these sorts of cookies often at work for orders and for the cafes. They're small, sweet and very time consuming, but a lot of fun to make and be creative with. This was my attempt at making them at home. It's even more time consuming than at work in the bakery where most of the ingredienst and components, such as the " Muerbeteig" and the Fondant are already prepared, but it was definitely worth the time. I love the fact that you can be really creative with the cookies, with the decorating and the color of the Fondant and the shape and size of the cookies, anything is possible, which lets your imagination and creativity run wild.


I hope to have the recipe posted soon.


Saturday, August 28, 2010

Chocolate peanut butter mousse domes

"Törtchen, Tötchen" by Matthias Ludwigs, is the best book for desserts! It has so many wonderful recipes that you just want to try. When I saw this book in the book store, I couldn't not buy it. I flipped through the first few pages and knew I had to have it. The author has another book of desserts, which I will defnitely buy once I get through with the first and have a but of practice. I love making mini individual desserts, with lots of different layers. It may be a bit time consuming with some recipes, but I just love putting it all together, the different layers of mousse and cream and coating it with a glaze an decorating them..thats the fun part!
Making these mousse domes was a lot of fun. I was happy I could finally use my dome moulds again. I'll be buying my next moulds soon, but i'm not sure yet what form.
This recipe is definitely one i'll be making again for sure! In a different shape next time.

The Recipe:
Mandelbiskuit: (almond sponge base)

75 g Marzipan paste
25 g ground almonds
100 g sugar
2 egg yolks
1 egg
4 egg whites
65 g flour

1. Mix the marzipan paste with the ground almonds and half of the sugar until you have a smooth mixture.
2. Mix in the egg yolks and the egg one after the other, mixing after each addition. Beat until thick and creamy.
3. Beat the egg whites with the other half of the sugar until stiff. carefully fold 1/3 of the egg white under the marzipan mixture, then fold in the rest. sift the flour over the mixture and carefully fold until everything is incorporated.
4. Pour the dough on a baking tray covered with baking paper and spread it evenly.
5. Bake about 8-10 minutes, until golden brown at 190 C (preheated).

Chocolate peanut butter mousse:

130 g bittersweet chocolate (70%)
65 g smooth peanut butter
2 egg yolks
50 g sugar
1 1/2 sheets gelatine (softened)
310 g heavy cream (whipped)

1. Chop the chocolate and place in a heatproof bowl with the peanut butter. melt over a water bath.
2. Mix the egg yolks with the sugar. place over a water bath and whisk lightly until the mixture is rather light and your finger "prickles" when you touch the mixture. add the softened gelatine and whisk until dissolved. beat the mixture with an electric mixer until it's luke-warm.
3. Fold in 1/4th of the whipped cream into the chocolate peanut butter mixture. when the mixture is smooth, add the egg yolk mixture and then the rest of the whipped cream. fold until you have a smooth mixture. (don't fold too long!)
4. Pour the mixture into your molds and place the cut out base from the sponge base. place in the freezer or the refrigerator for a few hours.

Chocolate mirror glaze:
70 g sugar
60 ml water
20 g cocoa powder
50 g cream

1. In a saucepan mix the sugar, water and cocoa powder. bring to a boil over medium heat. let it boil for 1 minute. add the cream and let it boil for 2-3 minutes until it thickens.
You can test the right consistency when you add a 1/2 tsp onto a plate and till it. It should flow like syrup or honey.

2. Remove the mousse domes from the freezer or fridge, place on a wire rack and cover with the glaze. let the glaze set for a while and the decorate.

Tuesday, May 04, 2010

Mini Hazelnut Bundt Cakes

I was looking through a baking magazine a while back and I found this one recipe for an almond hazelnut bundt cake and it was just one of those recipes that you have to try. I love baking simple loaf cakes, they simple and easy to make and usually end up delicious. One of my favorites is the lemon loaf cake. It has the wonderful taste of fresh lemons and is perfect for the summer.


After work one day I went for a bit of shopping. I was in the city and I had missed my train and when that happens I usually go and have a look around in the stores...almost always the baking equipment area. I always go to have a look if they have something new, maybe new cake molds or new measuring jugs or spatulas, or just anything. And I always happen to find something. I then found these very neat mini bundt cake molds, which I told myself I have to have. They are really great for making mini cakes. I'll have to go and buy some more. 4 just aren't enough.

The cake is delicious! (my opinion..haven't gotten feedback yet.) It really tastes of hazelnuts. It has that real nutty flavor, even with the addition of the hazelnut syrup, it just adds flavor. You could even use this recipe to make hazelnut cupcakes. This is now my best recipe for nutty cake!





The Recipe:

250 gr butter

325 gr sugar

2 tsp vanilla sugar

1 tsp vanilla extract

pinch of salt

6 eggs

300 gr ground hazelnuts

100 gr chopped hazelnuts

3 tsp baking powder

250 gr flour

6 tbsp Hazelnut syrup ( Monin) (optional)

Glaze:

~50 gr white chocolate, melted (for drizzling)

Confectioners sugar (for dusting)

~20 gr sliced, roasted almonds or hazelnuts (for scattering)

Preheat the oven to 165 C.

Beat the butter, sugar, salt, vanilla sugar until light and fluffy. Mix in the eggs one at a time mixing well after each addition.

In a separate bowl mix the flour, baking powder and ground and chopped nuts. add the syrup to the egg-mixture and beat till incorporated. add the flour-nut mixture and mix till combined.

Add the mixture into a greased and floured cake tin or mini bundt cake forms.

Bake at 165 C for about 50-60 minutes, until golden brown. Let the cake cool in the form about 10 minutes then place on a wire rack to cool completely. once completely cool dust with icing sugar and drizzle with melted white chocolate.