Well, it isn't that I haven't been cooking or baking (as my facebook friends can tell you). I just haven't been blogging. Too busy, too lazy, and too uninspired to blog as well. I keep looking at the photos of what other bloggers put up and I am just looking down at my toes and wriggling them in shame.
HOW TO FIGHT? THEIR PHOTOS SO NICE..
Pfft. Anyway, I've decided to procrastinate a little during this exam period of mine and put up an entry with the nicest looking food photo I got. Camera courtesy of a dear friend, ZX. ;)
Oh yes I did. I unabashedly called this cake Procrastination. I made this cake on a whim because I was really craving for a layered petite gateux, which Perth lacks. Like seriously, CK and I have yet to see ANY shop that sells petite gateux other than an Opera. WHERE ARE THE HAUTE PATISSERIES IN PERTH?! Gah. I am so going to wipe out my cake limit in Singapore. I've bookmarked a list of dessert places to go and man will I be gaining some awesome pounds this coming holidays.
It's inspired by Sadaharu Aoki's Valencia, a 5 layer dreamy beauty topped with a stunning crown. Mine was a 4 layer wannabe with an orange slice. Hahaha. *looks down in shame and wriggles toes again*. But oh well, I'll up my game, one cake at a time!
Procrastination comprises of a base of chocolate biscuit joconde, followed by a layer of chocolate orange almond praline feuillantine, followed by a dark chocolate mousse and a bitter orange mousse. I mish-mashed the recipes from all over the place and winged it for the feuillantine layer with what I thought would make yummy feuillantine (read lotsa chocolate, lotsa nuts, lotsa love).
the other slices
Consistency is clearly my weak point here. Couldn't get consistent orange slices, consistent layers and good lines and consistent cuts. Terrible! The taste itself was pleasant and addictive, with a nice bitter orange taste that is complemented so well by the oodles of dark chocolate in the other 3 layers. However, I guess the component that I liked the least was the bitter orange mousse, which was slightly bitter cause I didn't add any sugar at all. The texture of the orange mousse wasn't as creamy as I would have wanted it as well but it didn't stick out like a sore thumb when all the components were eaten together.
I ended up with 8 slices and plenty of scraps. Thankfully, I have grand plans for the scraps hahahaha. Shall update soon! =D
Chocolate biscuit joconde
70g ground almonds
70g powdered sugar
70g egg yolks
30g egg whites
130g egg whites
45g caster sugar
55g cake flour
20g cocoa powder
25g melted butter, melted & cooled
1. Sift powdered sugar and ground almonds in a bowl. Add in all the egg yolks & 30g egg whites and whisk until pale and thick. Sift cake flour and cocoa powder together and fold into the egg mixture before folding in melted butter. In another bowl whisk 130g egg whites and 45g sugar until stiff peaks, then fold the meringue into the chocolate mixture. Spread mixture on baking tray lined with baking paper then bake in a preheated oven of 230C for 5-6 mins. The sponge is ready when it bounces back when pressed.
100g almond praline paste
25g dark choc, melted & cooled til lukewarm
1/4 cup feuilletine flakes (I used wafer crumbs)
1/2 tbsp butter, melted & cooled
1/4 cup chopped almonds
2 tablespoon dried orange zest
2. Combine everything in a bowl and mix. Then spread unto joconde and chill.
Dark chocolate mousse
220ml whipping cream, whipped
25g caster sugar
50g egg yolks
100g good dark chocolate, melted & cooled
3. Make the pâte à bombe by placing the mascarpone and sugar in a saucepan and bring to a boil, and keep it boiling. Then whisk egg yolks until pale yellow and add in the boiled sugar mixture. Continue to whisk until the yolks are thick and pale. Then, fold in the melted choc followed by whipped cream. Spread over the chilled sponge and feuillantine and return to chill.
Bitter orange mousse
4 - 5 oranges
1 cup whipping cream, whipped
4. Remove the zest of the oranges. Cut the oranges into little pieces and heat them in a skillet until the juices boil. Then, whizz them all in a food processor until they become a fine thick puree. Sieve the mixture and collect about 1 1/4 cup of sieved puree. You may add about 1 - 2 tablespoons of sugar if you'd like. When the puree has cooled, whip the whipping cream till soft peaks and tip the puree in and whisk until the 2 mixtures has JUST combined. Don't overwhip. Spread on top of the chocolate mousse and chill.
Well, there's that! =)
Pressure points and top tips! (from trial and error) =D
1) Spread as evenly as you can because it really shows!
2) You can freeze them to store them but remember to eat them when it has thoroughly thawed!