Monday, July 23, 2012

Blancvert: Matcha and white chocolate entrements

Making the entremets take a lot of time ^^, and it's a lot of happy time for me.

My family members eat less sweet lately (OK, doctor's order -*-), so rather than feeling bad that I can't make a lot of cake, I make something that use more time and elements, haha. This cake is come form my sister's idea, when I asked her what the combination that she want to eat, she said "Green tea and white chocolate" ^^.
But I want some dark chocolate in the cake, a bit of it to make the cake more interesting, so I put a soft chocolate ganache into the white chocolate mousse, and a hint of Crème de cacao in the syrup. 
Even I use a lot of time in making these, eating is not, so I think that it's a great time for me to make more entremets from now on, ^^.



Blancvert: Matcha and white chocolate entrements
Make 12 (6.5cm)


1recipe ....................... Basic Genoise
Chocolate syrup
50g ............................. Simple syrup
30g ............................. Crème de cacao

Pâte sucrée
180g .......................... Cake flour
1g ............................... Salt
100g ........................... Butter, cooled and cut into pieces
10g ............................. Sugar
35g ............................. Milk
1 ................................. Egg yolk

Soft ganache
20g ............................ Dark chocolate (70%)
35g ............................ Whipping cream

White chocolate mousse
60g ............................................... Whipping cream
½ ................................................. Vanilla bean
20g ............................................... Egg yolks
1.6g ................................................. Gelatin sheets
80g ............................................. White chocolate
80g ............................................. Whipping cream

Matcha mousse
70g ................................ Egg yolks
110g ................................ Sugar
220g .............................. Milk
230g .............................. Whipping cream
9g ................................... Gelatin sheet
9g ................................... Green tea powder (Matcha)

Matcha milk glaze
180g ............................................. Sugar
45g ............................................... Water
200g ............................................ Whipping cream
45g ............................................... Milk
60g ............................................... Glucose syrup
30g ............................................... Nappage 
1tsp .............................................. Green Tea Liqueur
 6g ................................................. Gelatin sheets
....................................................... Green food coloring


Make the Basic Genoise and cut into desired size.
Mix the simple syrup and Crème de cacao together.


Make the soft chocolate ganache:
Make the ganache by boiling the whipping cream and pour the hot cream over the chopped chocolate. Wait for 1 minutes and stir lightly to melt the chocolate.



Make the white chocolate mousse


Bloom the gelatin sheets in iced cold water. 
Beat the egg yolks with the vanilla bean, boil the 60g 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 white chocolate mousse into the mold, half way, then pipe the soft chocolate ganache into the mousse, and cover with the white chocolate mousse.
Freeze until firm.
Make the Pâte sucrée:
For the pastry: put the flour, salt and sugar in a bowl, cut the butter into pieces until the mixture resemble bread crumb.
Make a well in the middle of the flour- and-butter mixture and add the egg yolk with milk. Stir to incorporate the flour evenly until you have to begin using your hand, bring the dry and wet ingredients together. Dust work surface with flour, remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.
Turn out onto a work surface. Using your hands, press the dough into a flat, round disc, Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200°C. Roll out the pastry on a lightly floured work surface to 3 mm (1/8 inch) thick, place on the baking pan and pick the pastry with fork, then refrigerate for 30 minutes.
Line the pastry with baking paper and pour baking beads or uncooked rice over. Bake for 15 minutes, then remove the paper and weights and bake for 7-8 minutes, or until the pastry is golden.
Take the pastry out of the oven and cut into desired size, (it's easier to cut it when hot). Let the pastry cool before separating into pieces.

Make Matcha mousse

 Bloom the gelatin in cold water.
Stir together the matcha, egg yolks and sugar. Boil the milk, then pour it in the egg yolk mixture, beat all the time until fully combine.
Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
Stir in the gelatin, wait until cool completely.

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



Make the Matcha 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  Green Tea Liqueur and green food coloring. Let it cool.



Assemble:
Pipe the matcha mousse into the mold, place the white chocolate mousse into the center.
Dip the geniose into the syrup and place over the white chocolate mousse, then place the Pâte sucrée over the genoise. Freeze until firm.



Take the cake out of the mold and cover with the Matcha milk glaze, decorate with dark chocolate pieces before serving.


Blancvert: Matcha and white chocolate entrements

10 comments:

Siew said...

Very beautiful patisserie! May I ask if we can make the "nappage"? Have been looking everywhere online but could not find anything really. Thx.

Simply bakes said...

wow!!! This is prob the best combi i have seen so far! Do you actually come up with these desserts yourself? Cause if it is, it is truly amazing:) I absoulutely love matcha and white chocolate:')

dailydelicious said...

Hi, Siew
You can make it by yourself too, but using strained apricot preserve is a good substitute too.
Hi, Simple bakes
This one is my own creation, ^^. Thank you for your compliment.

Karupin said...

Wow, amazing as all of your sweets! Lately I wanted to look up a scone recipe of yours, but somehow I always get the message that this page does not exist. Is it just my laptop or did your delete that part of your blog?

Siew said...

Thank you for your reply:)

dailydelicious said...

Hi, Karupin
I already fix the links, ^^.

bi-cil said...

Hi
im a big fan of your recipe .. It's easy to follow with the pictures that you put in every step.

Are u using a metal half sphere mold for this cake? Can i ask how to take out the cake from the sphere mold? I have the mold but havent use it since until now im still not sure if the usual mthod will work . I usually use hair dryer warm the sides of the ring.. Need ur advise please :)

dailydelicious said...

I use silicone molds for this cake, but if I use the metal one, I will warm it with blowtorch or warm towel.

Anonymous said...

Hi, can i make this mousse ahead of time and keep in fridge for hours? will it melt?
also, do you glaze the mousse once you unmold it from the mould, or wait until the mousse soften and then glaze?

dailydelicious said...

Hi,
If you keep it in the refrigerator, the mousse won't melt but it will firm up and you won't be able to pour it into the mold. You can make the base of the mousse (the custard part) ahead of time, but don't add the gelatin. When you want to use it, bloom the gelatin and warm the custard, then stir in the gelatin.

I wait until it soften a bit and glaze it.

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