Category Archives: Recipes – Entrement: Mousse, slices, tarts

Baked Chocolate Mousse


Cornflake crumble with Kohu Road Ice Cream and baked chocolate mousse #momofuku #goldcutlery

Having made a delicious salty-sweet combo out of my cornflake crumble and Kohu Road Pure Vanilla ice cream, I needed something to serve it with. Cookie sandwich was an obvious contestant, but I had a particular picture in mind. I wanted something light but not cakey, rich but not heavy. I need, a mousse cake. More so, I need a Darren Purchese cake. I’ve adapted the recipe from Lamingtons and Lemon Tart as follows.

Ingredients:

  • 100ml thickened cream, whipped
  • 180g 72% dark chocolate
  • 2 whole eggs + 2 yolks
  • 30g caster sugar

*this proportion when baked in a square tin will produce a beautiful but rather thin (1.5cm) cake slice. If you would prefer a thicker slice, double the amounts and bake for 1 hour 15 mins.

Instructions:

  1. Preheat the oven to 150C. Line a square baking tin with baking paper with enough overhand to lift the cake once cooked. Spray the paper lightly with rice bran oil.
  2. Melt the chocolate in short bursts in the microwave (2 mins should do it).
  3. Whip cream till thick and fluffy.
  4. Whisk the eggs, yolks and sugar together until thick and pale. Gently fold half of this mixture into the melted chocolate, then fold in the remaining egg mixture.
  5. Fold in the whipped cream.
  6. Pour mixture into the baking tin. Cover with foil and bake in the oven for 50 minutes.
  7. Remove from oven and leave cake to cool completely before chilling in the fridge for at least 2 hours.
  8. Lift cake by the baking paper and cut the cake into squares.

This is best served warm with ice cream or milk. Perfect for Mother’s day afternoon tea or dessert.

Chocolate Ganache Tart with Cassis Sorbet


Kohu road cassis sorbet atop a paneton chocolate pastry with chocolate ganache. Bright and cheerful.

There are times when you want a fancier dessert for a special occasion. Think entremets but no time to make mousse, sponge, crispy layer and mirror glaze?

This is where you need joint forces of best quality products. 

Make a delicious chocolate tart with handmade pastry (Paneton Bakery) and ganache with good quality chocolate. Dress it up simply but elegantly with a big scoop of good quality ice cream or sorbet on top. Decorate with chocolate pearls, chocolate shards, cocoa nibs and cornflake crumble for extra crunch and texture. Voilá!

Here I’ve paired it with Kohu Road‘s Cassis sorbet, simply delicious!
See my earlier post Chocolate Tarts for the recipe for an easy chocolate tart.

(I’m not paid to write these articles – all opinion based on my honest love for artisan products!)

Chewy fudgey perfect chocolate brownies


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After years of trial and error, I’ve finally got a fail proof chocolate brownie that appears to satisfy the fussiest and hardest-to-please of all critics (aka Miss 8). These brownies are fudgey and chewy, just how we like it. Best served warm with cold milk or ice cream!

Ingredients

  • 125g unsalted butter, chopped
  • 150g good quality 70% dark chocolate, chopped
  • 3 eggs, whisked
  • 290g caster sugar
  • 115g plain flour, sifted
  • 35g Valrhona cocoa powder, sifted
  • 1/2 teaspoon vanilla paste (not essence)
  • Pinch of salt
  • Cocoa nibs, hazelnut praline, extra chocolate chips (optional)

Directions

  1. Preheat oven to 180C fan forced. Grease a 20cm square cake pan and line with baking paper.
  2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water.
  3. Stir with a heatproof spatula until melted.
  4. Remove from heat and quickly stir in all your ingredients, except the toppings, until just combined. Pour into the lined pan.
  5. Sprinkle in your choice of cocoa nibs, hazelnut praline or extra chocolate chips.
  6. Bake for 28 to 30 minutes or until the toothpick test comes out with moist crumbs on the stick.
  7. Set aside to cool completely before removing from pan.

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The secret here is the combined use of dark chocolate and cocoa powder, and with less sugar than normal brownies. This makes it distinctively brownie, not cake.

I hope you will love this as much as we do. These are perfect for school bake sales or bases of entremets. You can easily make more and freeze whole slices in two layers of foil and an air-sealed bag.

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6 recipes/ideas to start your amazing journey with Paneton French Bakery’s new chocolate pastry


If you have ever tried making short crust pastry, you would know that while it isn’t very difficult (at least when compared to making puff pastry), it does take a bit of time to make and rest before you can roll it out for baking. Add to that my preference for a chocolate shell to go with a dark chocolate ganache – I end up making far fewer tarts than other desserts.

Cue Paneton French Bakery. Their short crust pastry has always been, in my view, an exemplar of pastries.  When they released the ready-rolled chocolate pastry, I felt as if a weight has lifted off my shoulders – I can finally make tarts quickly!!! I then went about challenging myself to see how many things I can make using this gem! Here are my 6 recipes/ideas, for now 😉

1. Chocolate tarts – Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

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The pastry is not very sweet and it serves as a very good base for any dessert tart. Here are my favourites:

– Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

– Solomon’s Gold dark orange chocolate ganache with Lewis Road Creamery double cream and Fresh As Freeze dried mandarin segments

– Forty Thieves‘ salted macadamia butter with chocolate ganache

– Forty Thieves‘ cacao hazelnut butter with chocolate ganache

Makes 10 individual tarts

Ingredients:

  • 500g roll of Paneton French Bakery Chocolate Pastry,
  • 300g Solomon’s Gold smooth dark chocolate or dark orange chocolate, chopped into small pieces in a heat proof bowl
  • Forty Thieves nut butters
  • 375ml Lewis Road Creamery double cream
  • Decorations – Valrhona crisp pearls, batons, Fresh As Freeze dried fruits, Solomon’s Gold cacao nibs

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Instructions

    1. Thaw pastry overnight in the fridge.
    2. Carefully unroll the pastry to prevent any breaks (but it is ok if it breaks! Just push it back together)
    3. Using a sharp knife, cut out squares or circles of pastry to fit your tart mould.
    4. Push the pastry into the moulds carefully, be sure to mend any breaks. Prick the pastry all over with a fork.
    5. Blind bake in 180C oven for 9 minutes. Let cool on a rack.
    6. Make ganache by heating cream in a pot till just starting to boil, then pour over the the chocolate pieces.
    7. Let is sit for a minutes for the chocolate to soften, and then mix it till the mixture becomes glossy and thick.
    8. If using nut butter, add a dollop onto the baked shells before the next step.
    9. Pour ganache into individual tart shells, and decorate!

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2. Ice cream bowl – individual dessert bar

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Here the pastry is shaped into a bowl (I used the Wilton’s cookie bowl mould ) and used to serve up Kohu Road Cookies and Cream ice cream. Perfect with a tray full of garnishes for you to decorate to your heart’s content. Halzelnut praline, freeze dries raspberries and Manuka honey, Valrhona chocolate crisp pearls and batons…hmmmm

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3. Ice cream sandwich with Kohu Road Cookie and Cream

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Scoop the ice cream into a flat container and refreeze to solidify the ice cream again. Cut out rectangle slices of ice cream and sandwich them between rectangular shaped pastry cookies.

4. Biscuits with Fresh As freeze-dried powders
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J made some rocket ship and butterfly biscuits here with cookie cutters. We then dipped them into melted chocolate, followed by a sprinkle of Fresh As freeze dried raspberry powder. The acid tang was sooo good with the bitter pastry biscuit.

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5. Tim tam cheesecake

Instead of lining the whole mould with the pastry, place a disc of it on the bottom of the mould. Bake and after cooling, pour in your favourite no-bake cheesecake filling (see my Tim Tam cheesecake) and let it set in the fridge.

6. Chocolate soil

This is as simple as baking the chocolate pastry and then crumbling them in a food processor or by giving them a good bash in a zip bag with a rolling pin. Sprinkle over or on the sides of desserts and voilà you have a Masterchef style dessert 🙂
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Hope this gets you going with your adventure using Paneton’s Chocolate Pastry!

Peanut butter parfait, chocolate feuilletine crumb, salted caramel and butterscotch sauce


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Having had the most amazing dessert at The Sugar Club, I set about recreating this dish. Turns out it isn’t as difficult as I imagined it to be, albeit slightly simplified. The flavours and textures are all present though.

The parfait recipe here is an adapted version of Geoff Scott’s (Vinnie’s) and the Cordon Bleu cookbook. It doesn’t contain gelatine and I will make another one later that uses gelatine to test the difference. The rest of the elements are things I make quite often for my macarons, cakes and entremets. So while it may seem like a long list, there are often at least 1 or 2 elements readily made in my fridge at any time. I encourage you to follow suit in case of dessert emergencies.

Peanut butter parfait

  • 120g caster sugar
  • 80ml water
  • 8 egg yolks
  • 1 teaspoon Equagold vanilla paste
  • 150g best crunchy peanut butter (I used Pic’s from Nelson, New Zealand)
  • 500ml cream

Instructions

  1. Lightly whip the cream until soft peak stage. Set aside. (I do this step first as I only have 1 bowl for my mixer. If you have alternate means, do this step after step 3 below).
  2. Place sugar and water and in a saucepan and bring to the boil. Cook for 7-10 minutes until it reaches the soft boil stage at 118°C on a thermometer.
  3. While the sugar syrup is coming up to temperature, whisk the yolks and vanilla paste with an electric beater until pale and thick, continue whisking and slowly pour the hot sugar syrup in a trickle down the side of the bowl (like making Italian meringue). Whisk till it has cooled, about 6 minutes. The mix should be thick and aerated. Mix in the peanut butter paste.
  4. Take a third of the cream and gently fold into the yolk mix. Add the remaining cream and gently fold through. This step is crucial, do it gently to maintain the lightness in the mixture.
  5. Line a large loaf or square pan with greaseproof paper then pour in the mix. Freeze overnight. Tip out onto a board and remove paper. Pre slice into thick slices and keep in the freezer until ready to serve.
  6. Tip: I found it hard to cut through a deep solid block. Using a square pan would help as the parfait would not be as high as it would reach if it was in a loaf pan. Far easier to cut neat rectangular slices out this way.

Chocolate feuilletine crumb

  • 125 g 70% cocoa dark chocolate (I used Equagold)
  • 1 cup Feuilletine

Instructions

  1. Melt chocolate over a pan of simmering hot water.
  2. Remove from heat.
  3. Add feuilletine, stir to mix and pour in a baking paper-lined tray. Cool in fridge.

Salted caramel (this produces a large quantity, feel free to reduce if you have to, but I would suggest keeping to the quantity as you would *always* need salted caramel available, right?)

  • 200g castor sugar
  • 125ml fresh cream
  • 50g butter, cubed
  • 5g good quality salt flakes
  • A few drops of vanilla essence

Instructions

  1. Heat the sugar in a wide saucepan until it is melted.
  2. Be really careful and wait for it to turn amber/ golden and slightly smoke.
  3. Carefully add the cream in slowly, continuing to whisk but be aware of the resulting vigorous bubbling.
  4. Add the butter in gradually until it is melted and combined.
  5. Add in salt flakes and vanilla essence.
  6. Cool in the fridge for a few hours.

Butterscotch sauce

  • 60g butter
  • 60ml glucose syrup
  • 1 can condensed milk (320g)
  • 290g brown sugar
  • 180ml cream

Instructions

  1. In a large heavy saucepan, melt the butter and add rest of ingredients.
  2. Stirring constantly, bring to a boil over medium high heat till it reaches 118C at the soft ball stage.
  3. Pour half into a jar for another time or onto a baking -paper lined tray to make toffee squares, like the Mckintosh Toffees.
  4. Add cream to the remaining butterscotch toffee in the pan and stir till it becomes homogenous.
  5. Pour into jar to cool.

Assemble

  1. Put a dollop of the salted caramel near the top of the plate, off centre.
  2. In a quick motion, “schmear” it straight down or across confidently.
  3. Place a piece of the parfait on the schmear.
  4. Scatter over the chocolate feuilletine crumb and pour the butterscotch sauce over.