As every month edges closer to its last week, there come a bit of flurry into the FSK household. I am fully aware, on day 1, that the DB posting date comes around 26 days hence. Yet, the passage of time takes me by surprise every 30 days!! LOL.
For most of the month, I manage to run on cruise control, save for the occasional turns off the beaten path. Thankfully, atleast once a month, I am literally shoved off the main road, down a winding byway that promises much discovery. Often, it ends in a marked adrenaline rush and a happy ending ;-)! {I shall not elaborate!}
The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.
This month, this year :), I was really looking forward to making my version of the challenge. Being a connissiour of all things French and a proclaimed dessert addict, Entremets hold a cherished place in my heart, as these delicacies deserve to have.
Besides, after countless hours of mesmerising over
Helene's and
Aran's gorgeous creations, it indeed was an aspirational item to recreate. There could not have been a better catalyst than the DB challenge. I find that more often than not, the group tends to push my creative envelope and I am much grateful for that.
After debating with self about flavor profiles and desire to experiment, I settled on chocolate as the lead ingredient and avocado as its supporting cast.
Now, that hit all the right buttons(!), a fabulous idea and great chance to experiment. Only, now I needed another ingredient that would balance the chocolate and avocado's creaminess and enhance their snooth flavors. And, that was citrus.
Oranges are flooding the market and despite the cold, it feels awesome to bite into the fresh flesh of a ripe, juicy orange after a warm, hearty meal. Somehow, it just lightens you up and gets you ready for the next one! :)
I used the recipe given to make my jaconde with chocolate decor crosslines. I made one sheet of it. My challenge was getting the sponge cooked without browning it too much. I overcooked the first one completely. The second was more successful but still too brown to stand up to a good entremet. Nevertheless, it was tasty!
After going through almost a whole carton of eggs, I now have a lot of yolks with only time limiting my use of them. But, stay tuned for some rich recipes with them! I did some to make the rich mousses I filled my entremets with. I made a couple with all three mousses and a few with just chocolate and orange topped with fresh slices of the fruit.
And, with the left over mousse, I just filled cups with the mousses alternated by slices of fresh fruit!
Chocolate Mousse
(adapted from Cannelle et Vanille)
2 egg yolks
50 g simple syrup
150 g whipping cream + 1 tsp powdered sugar
60 g bitter sweet chocolate, melted and cooled
Note: To make the simple syrup, use equal parts sugar and water, heat until the sugar dissolves and cool to room temperature before using.
Whip the cream and sugar until it holds soft peaks. Set in the refrigerator until ready to use.
Whisk together the yolks and syrup until light. Place over double boiler and continue whisking until light, foamy and thickened, about 5 minutes. Remove from the heat and continue whisking until the egg mixture has cooled up and whipped to be airy and fluffy like a custard cloud.
Gently fold in the liquid chocolate into the cooked custard. Fold a third of the whipped cream gently to loosen the mixture. Fold the remaining whipped cream to create a light mousse. Refrigerate for 30 mintues before piping or spooning into the prepared jaconde molds.
Orange Mousse
1 egg yolk
20 g simple syrup
1/3 cup heavy cream
zest of 1 orange
Whip the cream and sugar until it holds soft peaks. Set in the refrigerator until ready to use.
Whisk together the yolk and syrup until light. Place over double boiler and continue whisking until light, foamy and thickened, about 5 minutes. Remove from the heat and continue whisking until the egg mixture has cooled up and whipped to be airy and fluffy like a custard cloud.
Gently fold in the zest and whipped cream to create a light mousse. Refrigerate for 30 mintues before piping or spooning into the prepared jaconde molds.
Avocado Mousse
1/2 ripe avocado
1 T cream
1 tsp salt
1.5 T powdered sugar (depending on ripeness)
1/6 cup whipped cream
Whip the cream to soft peaks. Puree the avocado, cream,salt and sugar and strain through a fine mesh for a smooth, creamy mixture. Gently fold in the whipped cream. Transfer to a piping bag, refrigerate for 30 minutes before piping.
