Tag Archives: mousse

nutella delight profiteroles

21 Sep

These profiteroles were my very first venture into making choux pastry – and it was frighteningly easy. If I had known this before, I would have attempted these much sooner. Now, I’ll be planning on making eclairs! These profiteroles are filled with fluffy, creamy nutella chocolate mousse, and are sinful to eat – especially during a hot day accompanied with some fresh fruit or, if you’re feeling dangerous, with ice cream.

one bite of this, and you'll forget all your worries.

one bite of this, and you'll forget all your worries.

Recipe

Ingredients:

  • 1 brick of cream cheese (250g), softened at room temperature
  • 1 cup whipping cream (liquid, not whipped yet)
  • 3 tbsp honey
  • 1/2 cup sugar
  • 1/2 cup Nutella, melted in the microwave
  • 1/4 cup semi-sweet chocolate, melted in the microwave
  • 1/2 cup water
  • 1/2 milk
  • 4 ounces (125g) unsalted butter, room temperature, cut into small cubes
  • 1/2 cup flour
  • 1/4 tsp salt
  • 4 large eggs
  • 1 extra egg for eggwash

How-to:

  1. In a bowl or stand mixer, whisk whipping cream and 1/4 cup of the sugar until it forms into nice dense whipped cream, about 3 to 4 minutes.
  2. In a separate bowl, whisk the cream cheese and the remaining 1/4 cup sugar until creamy. Continue to whisk and add the honey.
  3. Add the melted Nutella and the melted chocolate into the cream cheese mix, and continue beating until well incorporated.
  4. Now, fold the whipped cream mixture into the Nutella mixture with a spatula.
  5. Cover up the bowl and refrigerate for an hour.
  6. In the meantime, you can tackle the choux pastry. Preheat the oven to 400F.
  7. Bring the water, milk, butter and salt to a slow boil in a pan, making sure to stir constantly so that the butter dissolves before the mix comes to a boil.
  8. The moment bubbles start forming, remove form heat and add all the flour at once, stirring quickly to make a very smooth paste.
  9. Place the pan back on the stove and, over low heat, stir the mix constantly until the dough forms into a ball and pulls away from the pan. This should only take about a minute.
  10. Transfer the ball into a bowl and let cool for at least 5 minutes. You’ll be adding the eggs, one at a time, and don’t want them to cook.
  11. Crack one egg at a time, incorporating each of them well into the ball of dough before adding the next.
  12. The final paste should easily be dropped onto the baking sheet, if it is too runny, add a little bit of flour until you get it right.
  13. Line your baking sheet with parchment paper or you silpad.
  14. Form the choux pastry by either piping mounds with a piping bag, or simply drop it onto the sheet using two spoons.
  15. Leave an inch between each mound because these babies expand.
  16. Make the egg wash by beating the egg with a pinch of salt. Brush egg wash on the choux pastry, making sure not to drip onto the tray or else it’ll burn.
  17. Bake the choux pastry in the oven at 400F for 6 to 7 minutes. Then reduce the temperature to 325F and bake for another 3 to 4 minutes, until golden brown.
  18. Remove baked profiteroles from the tray and let cool.
  19. Once cooled, cut each profiterole in half using a sharp knife – but don’t cut all the way through.
  20. Spoon the Nutella mousse into a piping bag, and pipe into the opening of each pastry, not filling it too much because you still want the top to be able to close somewhat.
  21. Continue with all of your profiteroles, and eat the remaining Nutella mousse =)

xo dessertchick

Daisy’s Strawberry Brownie Cheesecake Cups

21 May

Yes, yes, I know that it’s been a very long time since I posted something new. But life has been busy, between school, work and living life. It was Daisy’s birthday last Saturday, so I thought it would only be fair to do her dessert wish. The birthday was a blast, and I finished these babies up, so all she now has to do is trek downtown and pick them up for some yumminess. She said she wanted “hmmm.. some kind of delicious cake (cheesecake?) with DARK chocolate, strawberries and.. custard.”

After tossing a few recipes and ideas around, I thought I’d make these super adorable, delicious, and not-too-heavy brownie cheesecake cups which are then topped with a creamy strawberry mousse. I decided to substitute the custard wish with the mousse, since she said she’d eat anything I bake anyway =)

I modified my favourite brownie recipe, added the cream cheese topping and swirled away to make these as pretty as possible. I have decided that my min muffin tins are one of the best inventions in the world, since EVERYTHING looks way cuter in mini form. It’s ALL about looking cute and tasting yumm. The strawberry mousse was easy, and adds a nice splash of colour – not to mention the tastiness.

Bon Appetit, mon amis!

img_3529

such pretty swirls

big brownie cup or small brownie cup? you pick!

big brownie cup or small brownie cup? you pick!

fresh strawberries = strawberry mousse = love

fresh strawberries = strawberry mousse = love

so it's official: anything topped with strawberry mousse tastes ten times better

so it's official: anything topped with strawberry mousse tastes ten times better

after digging through my cupboards, I found these cute cocktail glasses, begging to be photographed

after digging through my cupboards, I found these cute cocktail glasses, begging to be photographed

these ones are for Daisy - aptly sprinkled with daisy sprinkles =)

these ones are for Daisy - aptly sprinkled with daisy sprinkles =)

care to have a taste?

care to have a taste?

hmm what better combination than dark chocolate, cheesecake and strawberries?

hmm what better combination than dark chocolate, cheesecake and strawberries?

and for those who are not huge on strawberry mousse!

and for those who are not huge on strawberry mousse!

Recipe

Ingredients:

  • 1/2 cup butter
  • 4 oz of unsweetened baking chocolate
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup of flour
  • 1/4 cup dark cocoa powder
  • 1 tsp of vanilla
  • 1/2 tsp of baking powder
  • 1/4 tsp of salt1 (8 oz) low fat cream cheese
  • 1 egg
  • 1/3 cup of sugar300 g fresh strawberries
  • 3 1/2 ounces water
  • 5 1/2 ounces caster sugar
  • 4 tsp powder gelatin
  • 1 3/4 cups heavy cream

How-to:

  1. Melt butter and chocolate in a saucepan over low heat, stirring occasionally, until smooth and remove from heat.
  2. Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt; mix just until all ingredients are moistened and mix is smooth.
  3. Spread brownie mixture into prepared baking pan.
  4. For the topping beat the cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a toothpick.
  5. Bake for 25 to 33 minutes or until brownies just begin to pull away from sides of pan. Cool completely.
  6. Wash and hull the strawberries and place in a sauce pan. Add the water, caster sugar, and gelatin and simmer until all the gelatin dissolves. Cool the mixture thoroughly and blend the mixture in a blender or food processor until the mixture is pureed.
  7. Beat the cream in a separate bowl until just thickened, not soft or stiff peaks! Be careful not to overbeat the cream which will result in a stiff mousse. Fold in the strawberry puree mixture and mix until well blended.
  8. Scoop into a piping bag, and top each brownie cheesecake cup with strawberry mousse. Keep refrigerated and share!

xo dessertchick

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