Wednesday 18 April 2012

Crémeux aux Framboise


I baked this cake for my friend’s birthday.
I first saw the recipe from cake chef, which is a Japanese website showcasing Japanese patisserie.
It’s called Cremeux, meaning creamy & smooth.
The cake is composed of 3 layers: almond genoise, white chocolate yogurt mousse & mascarpone mousse.
I really like the mascarpone mousse & white chocolate yogurt mousse combo, but I was thinking it would be overly sweet so I added a raspberry jelly layer.


I renamed this cake ‘Crémeux aux Framboise’.
The mousse is smooth & creamy, the raspberry adds a tangy freshness.
For the decoration, I wrapped the mousse ring with bubble wrap & made the cake from upside down so that the top mascarpone mousse would pick up the pattern.
It worked out really well & I simply garnished with fresh fruits.
Happy baking!

Recipe (8” square):
Genoise Blanche
180 g eggs (~3 large eggs)
70 g sugar
14 g honey
50 g plain flour
25 g corn flour
10 g butter, melted
17 g milk

Preheat oven to 160C, line a parchment paper on a baking pan.
Combine butter & milk, warm to 40C.
Combine eggs, honey & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.
Continue beating for another 8-10 min until pale & fluffy.
Fold in the flour gently.
Fold in the milk until smooth.
Bake for 15-20 min or until a skewer comes out clean.
Cool on a wired rack.
Mousse Mascarpone
250 g mascarpone
300 g whipping cream, whipped up
20 ml Grand Marnier
4 g gelatine leaves, bloomed in cold water
40 g egg yolks
70 g sugar
30 ml water

In a saucepan, combine egg yolks, sugar & water, cook over low heat to ~82C, stir constantly while heating until it becomes thick.
Remove from heating, add in the bloomed gelatine & stir to dissolve.
Fold with mascarpone, Grand Marnier, & the whipped cream.
Gelée de Framboise
250 g raspberry puree
60 g sugar
8 g gelatine leaves, bloomed in ice water
100 ml water
1 tbsp Grand Marnier

In a saucepan, heat raspberry puree, water & sugar, stir until dissolve.
Remove from heating, add the bloomed gelatine & stir to dissolve.
Add in Grand Marnier.
Mousse au Chocolat Blanc au Yogurt
200 g white chocolate
200 g natural yogurt
5.3 g gelatine leaves, bloomed in ice water
300 g whipping cream, whipped up

Melt chocolate over simmering water, fold in yogurt.
Add bloomed gelatine & stir to dissolve.
Fold with whipped cream.

Composition
Wrap a 8” square mousse ring with bubble wrap & secure with tapes.
Pour in the mascarpone mousse & refrigerate to set.
Pour in the raspberry jelly & refrigerate to set.
Pour in the white chocolate & yogurt mousse.
Cut the genoise into 8” square & place on top of the mousse.
Refrigerate to firm up ( 3 hr or overnight).
Remove carefully from the ring & decorate with fruits & sprinkles with golden lustre.

34 comments:

  1. Great idea for the decoration, have only seen that before for chocolate. The flavors sound great, too.

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    Replies
    1. this cake is really creamy, very nice indeed :)

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  2. That's such a great idea to bubble wrap the ring and create the patter! The cake looks really pretty, smooth and yummy! (:

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    Replies
    1. thanks Jasmine, quite nice to use the bubble wrap :)
      btw, i like your new 'hello kitty' pan, cute~

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  3. Great idea on the bubble wrap! I have to try it some day!! The cake sounds yummy!

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    Replies
    1. the cake is really nice, give it a try :)

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  4. Totally agree on the bubble wrap bit - I would have never thought of it and the resultant design is actually pretty cool!

    question about the natural yogurt though - it should be sweetened or unsweetened is fine?

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    Replies
    1. hi Janine, i'm not sure which yogurt i used but i think either or them should be fine.

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  5. Bubble wrap!!!! This is pretty cool. When I first saw your photo, I did think is this from bubble wrap?! but never really thought it was! You make most gorgeous cakes. I am not a cake maker but still always enjoy your posts very much!

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    Replies
    1. Hi Nami. I'm just opposite of you, you cook mouth watering food, wish I can taste them :)

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  6. I have to say the same thing -- the bubble wrap decoration is so inventive! It looks beautiful!

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  7. Cool... Its really a very nice Bubble wrap.

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  8. that's such an innovative idea!!

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    Replies
    1. Ni Michelle, i like the bubble wrap, the pattern came out really well :)

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  9. I find really smart the way you made the decoration of this cake!! it's a great idea and it gives a totally professional look to this delicious cake.

    You have a fantastic blog :)

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  10. The idea of the bubble wrap is really nice!!! And your cake looks so yummy!!
    I will make it this week-end for my friends :)
    Love your blog :)
    Sandra
    www.cuisine-addict.com

    ReplyDelete
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  12. great find! you did an amazing job with your version too. I'm going to try this for my boyfriend's birthday in 2 weeks :)

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  13. this is gorgeous.

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