Hi everyone I hope you're doing well
I get back to you today to propose my easter tutorial
I challenged myself by making a trompe l'œil dessert
it is made of an entremet with a vanilla cake
a basil-lemon creamy
a vanilla mousse
all covered with velvety effect surrounded by a chocolate belt with a basket pattern
with green cream to remind grass
trompe l'œil eggs and some flowers as decoration
I pull on my apron and I start the recipe
I start by making the lemon-basil creamy with these ingredients
180 g of lemon juice
8 basil fresh leaves
165 g of whole eggs
170 g of cane sugar
200 g of unsalted butter at room temperature
I first whisk the eggs with cane sugar
I whisk
when it's combined
I add the cut basil
and the lemon juice
I bake on middle heating it until it simmers
I stop baking just before the boiling
when it got thicker, I sieve it before adding the butter at 40°C
the cream is now at 42°C, I can add the butter and I blend it
once it's smooth
I'm going to pour it into a 16 cm tart circle set on a mat
I'll freeze this part
and I'll pour the rest in a bowl in order to make little balls of lemon creamy
to put inside the trompe l'œil eggs
a first part into 1cm thickness
into the tart circle
and the rest in a bowl
so I put the tart circle in the freezer and the bowl in the fridge
I let the creamy rest 3h into the freezer for the circle
and 3 h into the fridge for the bowl
in the meantime I do the vanilla mousse with these ingredients
330 + 150 of 30% heavy cream
240 g of 34% white chocolate
3 g of vanilla powder
I first melt the chocolate with microwave at low power
once it's melted I leave it aside
and I bring to the boil the small amount of cream
with vanilla
the cream is now boiling, I'll drop it in 3 time over the chocolate
and mix between each addition
I pour a first third
once it's combined, I add the big amount of cold cream
when it's combined I put a plastic wrap by contact and store it into the fridge for at least 3h
fridge
while the cream is into the fridge I carry on with the vanilla cake with these ingredients
85 g of almond powder
65 + 10 g of cane sugar
20 + 90g of egg whites
35 g of egg yolks
5 g of vanilla powder
20 g of 30% heavy cream
15 g of sugar
a pinch of salt
70 g of butter
35 g of flour
2 g of baking powder
I drop in my mixer the almond powder
icing sugar (no icing sugar .....)
the big amount of cane sugar
small amount of egg white
egg yolks
melted butter
heavy cream
vanilla powder
and the pinch of salt
I work it with the K-beater
until it's combined, I drop it in a bowl and I wash my mixer
the bowl is clean I can whisk the egg whites with sugar
I pour the egg whites in my mixer
this time I use the whisk
I add the small amount of cane sugar little by little
when the egg whites are foamy I add them to the previous batter
I add first a spoon of egg whites
and I whisk to soften the batter
I then sieve over it the flour and baking powder
I combine
to finish I add the rest
gently with the spatula
I drop the batter into a 16 cm tart circle
set on a baking mat
I have a second circle in case of an excess batter
I drop into 1cm thikness
and I bake it at 170°C for 15 min
after 15 min it is baked I let it cool down until assembly
I carry on by making the egg yolks in trompe l'œil with the rest of creamy that is into the fridge
after 3 h into the fridge I placed the bowl 1h into the freezer
with this kind of spoon I make 4 lemon creamy balls
that will form the egg yolks
I store them 15 min into the freezer
and I put back the creamy into the fridge
after 3h into the fridge I whisk the vanilla cream to get a mousse
I drop the vanilla cream into my mixer
and I whisk it until I get a thick and foamy mousse
when I get a mousse I drop it into a piping bag without tip
and I store into the fridge until assembly
fridge
now the elements are done I can start assembly
to make the egg in trompe l'œil, you'll have to make a gelatin mould
with the help of a previous tutorial that is already on my channel, I put the link in description box
I pipe first the cream into 2cm thickness into my "UNIVERSO" mould by silikomart
that I set on my chopping board
I bring the cream alongside the edges to avoid air bubbles with a spoon
I make it flat and place the frozen lemon creamy
I press a little so the cream goes up
I pipe a small layer of cream on top of it
to finish I place the cake that I thin a little
I press
I can fill in the gap with some more cream
I make it flat
I put it into the freezer overnight
I then make the trompe l'œil eggs with my gelatin mould
I first fill in the bottom of the mould with vanilla mousse
and I put the frozen lemon ball in the middle to remind the egg yolk
I pipe some cream on to of it
and I put it back in the lemon juice carton that I used to make the mould
I put the top part on top of it
and I fill the hole with the rest of mousse
once it's full of cream, I freeze it overnight
the day after I make a chocolate coating to make the trompe l'œil eggs
to make them very natural, you'll need these ingredients
150 g of cocoa butter
130 g of 34% white chocolate
20 g of 70% dark chocolate
I melt all elements with microwave at low power
once it's all melted I pour it into a measuring glass
I adjust the color with some oil soluble white coloring
because I want the eggs to look natural
so I add some coloring powder
once it's done, I wait for it to cool down at 32°C to coat the eggs that are still into the freezer
it is now at 35°C so I can unmould the eggs
and I pick each egg with a teeth pick
to soak in into the coating
I pour the coating into a glass
if it's not smooth, use a knife to grate it
soak into the coating
I let it get hard
and I remove the teeth pick with a fork
I do the same with the others
I store it into the fridge until assembly
I cover the entremet with velvety effect
I just took out and unmouled the entremet, I spary it with green velvety effect
once it covered I put it back into the fridge
all the elements of my dessert are almost done, I just have to make the basket looking like chocolate bel
for that I drew a basket looking like pattern with brown colored melted cocoa butter on 2 inlay foil bands
on which I poured a tempered white chocolate
I then let it get harder
before putting it around the mould to give it a circle shape
and around a 16 cm tart circle for the handle
to help you make this chocolate belt I send you to a previous tutorial that is already on my channel
I put the link in description box
once the belt is done, there is one mor step before finishing the cake, the coloration of the lemon cream that's left
I color the rest of cream with green coloring powder to remind grass
I drop it into a piping bag with a nest tip
in the fridge until assembly
as you can see there are many elements to do this dessert but I can at least start the assembly
I set the entremet on a serving plate
I first put the belt
don't forget to remove the inlay foil
I cut the belt at the right size
I then pipe the lemon cream
once the grass is set
I do like a nest with the eggs
to finish I place the handle
I just check the cutting
I finish the decoration with some fresh flowers
the recipe of my easter tutorial is now over
I hope you enjoyed
I confess that it's a dessert that require many preparations, I won't be angry with you if you don't make it entirely
but I hope you learn some technics
do not hesitate to like the video to support my work
to share around you
to leave comment and to keep on subscribing to my channel
I'm also waiting for you on my Facebook and Instagram account, I put the link in description box
see you soon for a new recipe, CIAO !
For more infomation >> Liên Khúc Nhạc Trẻ Remix - Nhạc Trẻ Nonstop 2018 - LK Nhạc Trẻ Hay Mới Nhất Nhạc DJ - Duration: 1:12:57. 
For more infomation >> Dance with me
For more infomation >> Mes coups de cœur lecture N°1 - Duration: 17:06. 
For more infomation >> The Girl in the Tower - Duration: 43:04. 
For more infomation >> Visite maison bulle bioclimatique enterrée 2018 partie 1 - Duration: 7:55. 
For more infomation >> J'ai fait le défi de la planche pendant 30 jours et voici les résultats - Duration: 4:55. 
For more infomation >> 粵語歌曲 Top10 Billboard Radio China 2018年第十二周粤语单曲排行榜 - Duration: 3:04. 
For more infomation >> Zoznámte sa s Brigitte | Overwatch trailer | PS4 - Duration: 1:27. 
No comments:
Post a Comment