Tuesday, November 29, 2011

Chaleur: Strawberry and white chocolate mousse entremets: My time to play!

 I dreamed about making this cake for a long time ^^. There were a lot of problem lately (the flood and the people, hehe), but now I feel that I have enough time to do something I really want to.

Chaleur: Strawberry and white chocolate mousse entremets
It's quite fun to make something so beautiful. Each parts that you make are so important, so planing is the best thing that will help you through the work. The name of these entremets is Chaleur (it mean heat or warmth in French), and come from the Patisserie l’abricotier that share their recipe in the magazine "cafe-sweets(カフェ-スイーツ) vol.123". Anyway I have to make some adaptation (again, it's not easy to follow all of the recipe that made for professional in our home kitchen).
It contains strawberry cream (or you can call it jelly), strawberry mousse, white chocolate mousse, biscuits d'amands and Strawberry milk glaze, very good for anyone who love strawberry, hehe. As always, each part of it is not hard to make at all, but I can't say that it didn't take some time to crate it (unless you have a Blast Chiller/Shock Freezer because the time that you have to spend is for waiting each layer to firm enough to continue your work -*-). Like the jelly, I had to wait for almost 5 hours for it to firm enough to take it out of the mold, and I almost ruin the strawberry mousse because I miscalculate it.
So I suggest you to start making the strawberry cream a day ahead, so you will prevent the problem. 
For the decoration, because I had enough time to play so I made the macarons and the white chocolate too, but I think it's very delicious on its own, so I let it to be your decision, ^^. If you want to play it's quite fun, but if you only want to eat, stop working after pour the glaze and enjoy it.
Adaptation from: "cafe-sweets(カフェ-スイーツ) vol.123".







Chaleur
Strawberry and white chocolate mousse entremets
Make 9 (6x3.5cm)



Biscuit d’amandes et noix

200 g
Almond powder
200 g
Sugar
24 g
Egg white



A
2
Whole egg

2
Egg yolk




42 g
Corn starch
150 g
Unsalted butter (melted and cooled)


Meringue
60 g
Egg white

12 g
Sugar




40g .............................................. Finely grounded walnut

Strawberry cream
140g ............................................ Strawberry puree
22g .............................................. Sugar
10g .............................................. Lemon juice
4g ................................................. Gelatin sheets

Strawberry mousse
160g ............................................ Strawberry puree
12g .............................................. Lemon juice
5g ................................................. Crème de fraise
-Italian meringue 
--40g ........................................... Egg whites
--20g ........................................... Strawberry puree
--70g ........................................... Sugar
10g ............................................... Gelatin sheets
160g ............................................. Whipping cream

White chocolate mousse
70g ............................................... Whipping cream
½ ................................................. Vanilla bean
25g ............................................... Egg yolks
2g ................................................. Gelatin sheets
100g ............................................. White chocolate
100g ............................................. Whipping cream

Strawberry milk glaze
180g ............................................. Sugar
45g ............................................... Water
200g ............................................ Whipping cream
45g ............................................... Milk
60g ............................................... Glucose syrup
30g ............................................... Nappage 
½tsp ............................................ Strawberry extract
 6g ................................................. Gelatin sheets
....................................................... Pink food coloring

For decoration
....................................................... Pink color macarons
....................................................... Small white chocolate disc
....................................................... Fresh strawberries


Preparation:
Pan size: 12 X 12 inches pan lined with baking paper
Oven temperature: 180 °C
Sift the corn starch.



  1. Mix almond powder and sugar in a large bowl, pour the egg white in the bowl and mix to form a paste. 
  2. Pour the (A) into the almond mixture and mix until combine.


3. Make the meringue by beating the egg white and sugar together until stiff peak form.
4. Pour the melted butter into the batter, and fold to combine.
5. Put the corn starch in the almond mixture fold to combine.
6. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air.
7. Pour the batter into prepared pan, sprinkle with finely grounded walnut, and put into the oven
8. Bake for 25-30 minutes or until golden.


Make Strawberry cream

Bloom the gelatin sheets in cold water.
Boil the strawberry puree, sugar and lemon juice together, then take it out of the heat and stir in the gelatin.
Pour the cream into the silicone molds, freeze for 6 hours (or overnight).


Make Strawberry mousse
Bloom the gelatin sheets in iced cold water.
Boil the strawberry puree, and lemon juice together, then take it out of the heat and stir in Crème de fraise and the gelatin.
Let the mixture cool completely.


Make the Italian meringue:
 In a sauce pan, put the sugar and strawberry puree and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg whites.
The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

Fold the strawberry mixture into the Italian meringue.
Whip the whipping cream until soft peaks form.
Fold 1/3 of the whipping cream into strawberry mixture.
Pour the strawberry mixture back into the whipped cream bowl, fold to combine.

 Pipe the mousse into the rings and place the strawberry cream in the center.
Freeze until ready to use.
Make the white chocolate mousse


Bloom the gelatin sheets in iced cold water. 
Beat the egg yolks with the vanilla bean, boil the 70g of whipping cream, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan out of the heat and stir in the gelatin and white chocolate.
Let the mixture cool.
Whip the whipping cream until soft peaks form.
Fold 1/3 of the whipping cream into white chocolate mixture.
Pour the white chocolate mixture back into the whipped cream bowl, fold to combine.

 Pipe the mousse over the strawberry cream.
Cover with biscuits.
Freeze until ready to use.
Make the Strawberry milk glaze
  In a sauce pan, put the sugar and water together, and bring to boil over medium low heat.
Meanwhile boil the whipping cream and milk together, then turn off the heat.
When the syrup reaches 110°C, take the pan out of the heat and slowly pour into the whipping cream pan, stir constantly until combine.
Pour the glucose syrup and nappage into the pan, put the pan over low heat stir until combine.
Take the pan out of the heat and stir in the gelatin.
Mix in the strawberry extract and pink food coloring. Let it cool.

Chaleur: Strawberry and white chocolate mousse entremets
 Take the mousse out of the molds, cover with the Strawberry milk glaze, let the glaze set. Then decorate with macarons and white chocolate.
Chaleur: 
Strawberry and white chocolate mousse entremets: 
My time to play!

39 comments:

Monica Adriana said...

Hi Pook, i couldn't resist this one.. moreover, pink is my favorite color. but in the middle of reading your recipe, i wonder what nappage is.. is it ready-bought or you have to make it on your own again?
thanks for sharing this beautiful cake with us. :D

pastry said...

Beautiful and seems so much fun to make.The glaze also looks perfect for entrements but I wonder what nappage is. Could there be a substitute or a recipe to make it ?

Jennifurla said...

Umm wow, that is so gorgeous.

Mary said...

This is gorgeous. I'm new to your blog and have been browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

FaithHopeLove said...

This is sooooo beautiful.. thumb up~

Joyce said...

wow.. your pictures never fail to impress !!

Swee San @ TheSweetSpot said...

Pook, it looks amazing! I love how the strawberry milk glaze forms a slight opaque / translucent coating over the cake...

dailydelicious said...

Hi, Monica Adriana
I use the ready made one ^^.

Hi, Pastry
You can use apricot jam (warm and strain it), instead of it too.

Hi, Jennifurla
Thank you.

Hi, Mary
Thank you ^^, and nice to meet you.

Hi, FaithHopeLove
Thank you

Hi, Joyce
Thank you

Hi, Swee San
Thank you.

Priya said...

Looks super professional and am speechless..well done.

Dr.Sameena Prathap said...

wow..dat looks really wow..:)am awestruck...:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com/

Dr.Sameena Prathap said...

wow..dat looks really wow..:)am awestruck...:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com/

Anonymous said...

Wow! I wanna eat it!
What size rings did you use? I'm curious.

Thanks! ^_^

dailydelicious said...

Hi, Priya
Thank you

Hi, DR.Sameena
Thank you

Hi, Anonymous
I use 6 cm ring.

Natsuko said...

How did you make the chocolate ring decoration? :) it looks beautiful, well done

Anonymous said...

Hi Ms. Pook, your cake is beautiful. Where do you find the gelatin sheet? If I just have powder, how much should i subtitue? Please advise. Thanks. lyly

dailydelicious said...

Hi, Natsuko
Thank you, about the decoration will show you when I have a chance.

Hi,Iyly
You can use the same amount of the gelatin powder. You will need about for blooming the gelatin, 1 1/2tbsp of water per 3g of gelatin powder.

Anonymous said...

How would I change the flavour? I love this dessert so much but I am making it for a project, it is going to be vanilla and rose flavour, but I have no idea how to do the rose cream [jelly] and rose mousse, can you think of anything? thank you ><

Natsuko said...

How would I change the flavour? I love this dessert so much but I am making it for a project, it is going to be vanilla and rose flavour, but I have no idea how to do the rose cream [jelly] and rose mousse, can you think of anything? thank you ><

dailydelicious said...

Hi, Natsuko
You can use the mousse from this recipe http://dailydelicious.blogspot.com/2008/12/contrast-of-flavor-vanilla-mousse-with.html
and for the insert you can use Crème Brûlée from here
http://dailydelicious.blogspot.com/2011/03/amour-de-fraise-macaron-with-tea.html
or making the rose jelly from syrup and gelatin ^^.

Natsuko said...

is there any changes I can make to this recipe to suit the project Im doing? ^^ also rose jelly from syrup and gelatin? [I am sorry I feel like im bugging you]

Karen said...

I have trouble taking these out of the moulds without damaging them, is there a specific way to take the desserts out of the mould? :D

dailydelicious said...

Hi, Natsuko
You can add the rose extract into this entremets too, I think it will be good.
The rose jelly can be made from syrup with a gelatin, or you can mix it with raspberry puree too.

Hi, karen
Warming the mold with hot towel will make the work a lot easier. ^^

Karen said...

Will the apricot jam alter the taste on the glaze or dessert in any way? because I cannot find nappage and I saw that you could use apricot jam warmed/strained,

Natsuko said...

Is there anything I can subsitute creme de fraises for? I live in the UK but can't find it anywhere

dailydelicious said...

Hi, Karen
The apricot jam is not alter the taste of this dessert, ^^, you cna use it.

Hi, Natsuko

You can use any kind of strawberry flavor liqueur.

Karen said...

When you say freeze do you mean literally freeze it or let it set? because I have just made the cream and put it in the freezer

dailydelicious said...

I mean freeze it ^^, because it will be easier to move it around and cover it with glaze when it's frozen.

Karen said...

I did not find any strawberry liqueur but I have strawberry flavouring, will that be okay?

Karen said...

Oh dear, everytime I make the white chocolate mousse, the egg mixture and the cream forms a thick mass, what am I doing wrong?

dailydelicious said...

Hi, Karen
You can use that too, a bit of it will be OK.
And for the chocolate mousse, it can come from over the egg yolk, use the thermometer and stir the mixture all the time will help.

Daphne said...

I really love this, it looks so amazing and lots of effort in this little mousse cake, and again great job!

Dani Ho said...

amazing site~ i already learnt so much reading for just 20 mins! will come more often! All ur recipe look awesome ! I have already added this one to my " to do list" ^___^

Anonymous said...

Hi Pook , i follow your recipe for the milk glazing, but the glaze cant cover the mousse even i put 3-4 layers. The mousse still can be seen from outside, can you tell me what went wrong?
I used 3 pieces of gelatin (1 pc =2gram), i cut down the sugar to 100 gr because i afraid will be too sweet if i put in 180 gr.
Thank in advance.

dailydelicious said...

Because the amount of the sugar is too little, the glaze will not set. And the gelatine is about 1.7g per sheet, it will be better to weigh it before using.

Anonymous said...

Thank you Pook, I will try again to make that one next time i will add the sugar accordingly.

Anonymous said...

Pook i have one more question, can i change the cream with the milk as i dont have cream at this moment. Will it affect the texture of the glaze?

dailydelicious said...

It will effect the glaze, because the fat is not enough ^^.

dailydelicious said...

It will effect the glaze, because the fat is not enough ^^.

Anonymous said...

Pook, I have made the glaze according your recipe and successful thank you Pook :)
Wondering do you have recipe if I want to use fruit puree in the glaze?

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