Great Blogger Bake Off: Week 9 - Mango and Lemon Entremet

Jesus Christ this week was hard! I kinda brought it on myself though, choosing to do an entremet. It was a massive mountain to climb trying to pull this off, and I can't describe how ecstatic I was getting it out of the tin yesterday to find that it had set, because it so easily could have gone the other way. I was even more surprised to see that it was the cake of choice for the Showstopper Challenge on the Bake Off yesterday, which gave me a huge sense of achievement. 

I want to apologise for not being as vigilant in photographing the baking process this week. I would get so caught up in the complication of this behemoth of a cake, that i'd do two steps of the recipe without even realizing, or having taken a photo, but hopefully you get the gist if you want to give it a go yourself.

I don't want to take all the credit for this recipe. I need to thank Pastry Workshop Blog for the flavour inspiration and method as well. I found with this cake, no matter what recipe you follow, you're going to have to make your own changes. When working with temperamental consistencies such as mousse, ganache and glaze, you'll end up doing whatever you can to make it set, regardless of what the recipe says. 

Pastry Workshop got the flavour combination on point! The sharp lemon mousse combats the sweetness of the mango mousse and white chocolate glaze, and you get a really subtle hint of lime from the ganache. You can't quite put your finger on it at first, but you know it's there. 

I am dead chuffed with this, and urge any of you to give it a go. It's time consuming and you'll pull out most of your hair making it, but the result is well worth it! 

Ingredients

Poppy Seed Sponge

6 egg whites

A pinch of salt

150g sugar

100g poppy seeds

50g shredded coconut 

3 tbsp plain flour

1 tsp baking powder 

1 tsp vanilla extract

Lemon Curd

5 egg yolks

215g sugar

100g butter

15g lemon zest

90ml lemon juice

Mango Mousse

350g mango puree

100g sugar

45ml water

2 egg whites

6g gelatine (plus 30 ml cold water) 

250ml double cream, whipped

Lime Infused White Chocolate Ganache 

150g white chocolate, chopped

100ml double cream

20g butter

zest from 1 lime

Lemon Mousse

80ml lemon juice

Zest from 1 lemon 

Half of your lemon curd

7g gelatine (plus35ml cold water)

2 egg whites

100g sugar

45ml water

280ml double cream, whipped

White Chocolate Glaze 

300g white chocolate, chopped

300ml double cream

3g gelatine (plus 15ml cold water) 

Method

1. Preheat the oven to 170C 

2. Whip the egg whites with a pinch of salt until they're stiff. Gradually stir in the sugar, mixing until the whites are nice and shiny. 

3. Stir in the vanilla extract

4. In a separate bowl, mix the poppy seeds, coconut, flour and baking powder together, and then fold this into the egg whites. 

5.Spoon the batter into a round cake tin (I used 23cm to start with, but after baking it shrunk from the sides, so to make the stacking compact, I moved it over to a smaller one). Place into the oven for 30-40 minutes or until lightly risen and golden brown. 

6. When the cake's done, let it cool down in the pan then remove and cut the cake in half lengthways to get two equal sheets of cake. 

7. Place one sheet of cake back in the cake ring you're going to use for the stacking process, and put the other half to one side. 

8. For the curd, combine the egg yolks, sugar, butter, lemon juice and lemon zest in a bowl. Place the bowl over a pan of hot water and cook the mixture, stirring constantly, until melted, thick and creamy. It might take around 20 minutes so be patient. 

9. When the curd is done, strain it through a sieve and then split the curd into two equal portions. You will use half in the lemon mousse, and the other half for decoration. 

10. Place aside to cool down completely. 

11. Combine the gelatin for the mango mousse and the assigned amount of water in a small bowl and let it bloom for ten minutes. 

12. Combine the sugar and water in a small saucepan and bring to the boil. Cook the syrup until it begin to thicken - about 5 minutes. 

13. Whilst the syrup cooks, whip the egg whites until stiff.  Begin pouring the hot sugar syrup into the egg whites, mixing all the time (preferable with an electric whisk). Mix until glossy. 

14. Reheat the gelatin for a few seconds and stir it into the mango puree then combine the puree with the egg whites. 

15. Whip the double cream then fold it into the egg whites. Then pour the mousse into the cake ring on top of the first layer of poppy seed sponge. 

16. Place back into the fridge and allow for the mousse to set. I allowed 2 hours. 

17. For the lime infused white chocolate ganache, bring the heavy cream to the boil. 

18. Remove from the heat and stir in the lime zest. Let the mixture infuse until it's completely chilled.

19. Strain through a sieve and then bring back to boiling point. 

20. Remove from the heat and stir in the white chocolate. 

21. Mix until melted and smooth and then stir in the butter.

22. When the ganache is at room temperature, pour it over the mango mousse and put straight back into the fridge to set. 

23. When the ganache is set, place the second layer of poppy seed sponge on top and put the cake back into the fridge. 

24. For the lemon mousse, mix the gelatin and water in a small bowl and allow to bloom for ten minutes. 

25. Combine the lemon juice and zest in a small saucepan and bring to boiling point. Remove from the heat and let the mixture cool, then strain through a sieve. 

26. Warm up the lemon curd and add to the juice and zest. Set aside. 

27. Mix the sugar and water in a saucepan and bring to the boil. Cook the syrup for 5 minutes until thickened. 

28. Whip the egg whites until stiff and then gradually add the hot sugar syrup, mixing well with an electric whisk until stiff and shiny. 

29. Stir in the melted gelatin then add the lemon curd. 

30. Whip the double cream. 

31. Allow the mixture to cool to room temperature then fold in the whipped cream. 

32. Pour the mousse on top of the ganache and put back into the fridge. From this point, it's up to you how long you leave it in the fridge for. 2 hours will be enough for the mousse to have set, but I wanted to leave it in for as long as possible before adding the glaze, so I left it overnight. If it's your first time making this, overnight is best, just to make sure. 

33. For the glaze, combine the gelatin and water and let it bloom for ten minutes. 

34. Pour the cream into the saucepan and bring it to boiling point. 

35. Remove from heat and stir in the chocolate until melted and smooth. 

36. Add the gelatin and mix well. 

37. Allow the glaze to come to room temperature then pour over the cake. 

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The Great Blogger Bake Off: Week 7 - Rhubarb and Custard Mille Feuille

I am so flippin' proud of myself this week. Not only did I pull of making puff pastry from scratch, but creme patissiere too. I think I've been playing it safe with my bakes up until now, sticking to things I know I can manage, so I decided this week to push myself a little bit further, and tackle Mille Feuille. 

It was really difficult recipe wise, considering most recipes tell you to use shop bought pastry, and whipped cream instead of creme patissiere. I was also expecting such a wide range of flavour combos when I was searching for some inspiration, considering mille feuille is only sweet pastry and cream/custard, but kept stumbling across boring old strawberries and rasberries, so I decided to wing it and do one of my all-time fave flavour duos. Nothing can beat good ol' rhubarb and custard. 

If I was to do this again, just from a presentation point of view, I would use raw rhubarb and stew it myself to maintain the pink colouring, because the green of the tinned rhubarb really isn't that appealing. 

Taste-wise though it was spot on. The sugar that's sprinkled over the pastry before it's baked adds just the right level of sweetness, and the tartness of the rhubarb combats any added sweetness that comes from the creme patissiere. It actually tasted like rhubarb and custard sweets. 

Despite having to piece together multiple recipes to create my own, this was actually a really easy bake to pull off, and I thoroughly enjoyed learning two brand new skills. 

So if you've ever been a bit intimidated by this multi-layered treat and are a sucker for old school penny sweets, why not give it a go!

Ingredients

Puff Pastry
250g strong plain flour 
1tsp fine sea salt 
3 tbsp caster sugar
250g butter, at room temperature, but not soft
about 150ml cold water
Creme Patissiere 
4 medium egg yolks 
65g caster sugar
15g plain flour
15g cornflour
350 ml whole milk 1/2 tsp vanilla bean paste 
icing sugar, for dusting. 
Filling
1 245g tin of rhubarb chunks in light syrup. 
Icing sugar to decorate. 

Method

1) Heat the oven to 200C / 180C fan / gas 6. 

2) Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter. 

3) Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge. 

4) Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks. You should have a marbled effect. 

5) Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for another 20 mins in the fridge. 

6) On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30cm. Line a large baking tray with parchment and scatter with more sugar. Use the rolling pin to lift the pastry onto the baking parchment. 

7) Scatter more sugar over the pastry and cover with another sheet of baking parchment. Lay another heavy baking tray (or a heavy oven dish) on top and bake for 25-30 mins until the pastry is golden and crisp, then set aside to cool. 

8) To make the creme patissiere, whisk together the eggs and sugar in a large mixing bowl until they turn a pale golden colour. Whisk in the flour and cornflour and set aside. 

9) Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.

10) Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling. 

11) Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth. 

12) Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another large bowl of ice water. Leave to cool for 20 minutes. 

13) Using a ruler and a sharp knife, carve 10 x 6cm rectangles out of the pastry. You should be able to carve out 12 rectangles. 

14) Tip the cooled cream into a piping bag or a standard sandwhich / freezer bag, and snip off a tiny corner with a pair of scissors. Practice piping on some kitchen role to make sure the hole is the right size and the cream is at the right consistency. 

15) Drain the rhubarb. If it's too wet, it will make the rhubarb soggy. The best way to prevent this is to dry each individual piece of rhubarb before cutting it on some kitchen roll. 

16) Take your first rectangle, placing it horizontally in front of you, and pipe a thick line of the cream from the top to the bottom. Take two chunks of rhubarb, cut them in half and place them next to the the cream. Continue to alternate the cream and rhubarb until the pastry is covered. 

17) Place a piece of pastry on top of this and repeat the cream and rhubarb process, maybe alternating with the below layers so as to create a checkerboard effect. 

18) Place another layer of pastry on top of this to complete one mille feuille, and dust with icing sugar. 

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