This recipe makes 12 pastries
Small pastries that you can also serve as a dessert, but I think they belong more in pastries than in desserts. Even though there are also those bun desserts there.
The funny thing about this recipe is that once again I didn’t read it properly and made the jelly with fresh blackcurrants instead of blackberry puree. But it worked fine so I’ll keep it that way these days. Blackcurrants are actually always available and blackberries are more seasonal.
Ingredients and preparation per part:
Blackcurrant jelly:
200 g blackcurrants
2 leaves of gelatin
43 grams of sugar
Preparation:
Place the blackcurrants together with the sugar in a pan. Put this on low heat. The blackcurrants should start to release juice. Pay attention to this and stir regularly so that your sugar does not burn. Keep stirring until almost all the berries have popped open. You can help them a little bit.
Squeeze the gelatin and dissolve it in the berry puree. Then it becomes a jelly.
Place the jelly in 12 small ball molds.
Genoise (cake):
3 eggs
70 grams of sugar
95 gr (patent) flour
20 g unsalted butter
Preparation:
Preheat the oven to 160°C (hot air) and prepare a (hand) mixer.
Melt the butter and let it cool briefly.
Place the eggs with the sugar in a heatproof bowl. Heat this “au bain-marie” while whisking. When it is slightly warm (about 37°C), remove it from the heat and continue mixing with a mixer to a “sabayon” thickness.
Sift the flour and carefully fold it into the egg mixture.
Also fold the melted and cooled butter into the mixture.
Pour this onto a baking tray, lined with baking paper, and bake for 10 minutes. Check this with a skewer. If it comes out clean, the cake is good.
Set aside.
Cookie:
60 grams of sugar
1 egg yolk
1/2 tsp vanilla extract
140 gr (patent) flour)
Preparation:
Preheat the oven to 170°C (hot air)
Mix the butter and sugar until light yellow and fluffy.
Add the egg yolk and vanilla extract and mix well.
Add the flour, mix it and make a nice dough ball.
Roll it out immediately between 2 pieces of baking paper or let it cool in the refrigerator first. Cut out 12 circles that are slightly larger than the mold you will use.
Before you bake the cookies, place the baking tray with the cut-out cookies in the freezer for about 10 minutes. This way the cookies retain their shape better.
Bake the cookies for 10 minutes until nicely browned and done. Let them cool on a rack.
Lemon mousse:
2 lemons
2 eggs
100 grams of sugar
35 g unsalted butter
2.5 leaves of gelatin
300 ml whipped cream
Preparation:
Soak the gelatin in cold water. Again at least 5 minutes.
Grate the 2 lemons over an ovenproof dish. Squeeze the lemon(s) and pour 60ml of the juice into the bowl near the grater. Also add the butter and eggs to the bowl.
Cook this “au bain-marie” while whisking into a lemon curd. This can take up to 15 minutes. Remove from the heat, squeeze out the gelatin and dissolve it in the curd from the heat.
Let this cool to room temperature before continuing. You can speed up this by placing the bowl in cold water and stirring regularly.
Beat the whipped cream until stiff. First add 1/3 part of the whipped cream to the curd and stir. Making family. Then fold the rest of the whipped cream into the curd so that it becomes a mousse.
Now we are going to assemble the domes.
Cut out 12 rounds from the genoise. The circles should be slightly smaller than the large domes you will use.
Place the mousse in a piping bag and fill the large domes to about 2/3 of the way.
Remove the jelly from the freezer and add it to the mousse. Add the genoise on top. The mousse may also extend slightly above the edge of the domes. Make sure that the genoise does not protrude above the mousse.
Place the domes in the freezer and freeze them deeply. My freezer goes down to -30°C, so they are already deeply frozen after a few hours. But you can also just leave them in the freezer overnight.
Mirror glaze:
200 grams of white chocolate
85 grams of water
171 grams of sugar
114 g condensed sweetened milk
1 tsp vanilla extract
4.75 sheets of gelatin
Yellow food coloring
Preparation:
Soak the gelatin in plenty of cold water for at least 5 minutes.
Place the white chocolate in the bowl of the hand blender and set it aside.
Place the water, sugar, condensed milk and vanilla extract in a saucepan. Bring this to the boil over a small heat, stirring constantly. It doesn’t have to boil completely, if you see small bubbles it’s hot enough.
Squeeze the gelatin and dissolve it in the milk, off the heat. Sift this over the chocolate and stir until the chocolate has melted.
Now mix it well with the hand blender. Not the whisk but the real hand blender.
Add a few drops of yellow food coloring to the chocolate and mix it briefly with a hand blender.
Set this aside and let it cool to about 33°C.
Additional supplies to complete the dome:
White flowers of wafer
Green leaves of wafer paper
Poppy seeds
Preparation:
Get the cookies ready.
Remove the domes from the freezer and place them on a cooling rack with an additional container underneath. This will prevent a huge mess in your kitchen.
Pour the mirror glaze slowly over the domes and ensure that there is glaze everywhere. It will sink along the edges automatically, but pay attention to whether it really stays everywhere.
Now use 2 spatulas to carefully pick up the dome. Carefully run them over the rack to loosen all the sticky strings and place them on the cookies.
Place in the refrigerator and let the domes thaw slowly for a few hours.
Now we are going to apply the final touch and you can of course leave it out or do it at your own discretion.
I added some poppy seeds along the bottom edge and inserted 2 leaves into the domes at the top. I covered this with wafer white Margriet from wafer. Something else is of course also possible. Think of a beautiful chocolate curl, marzipan rose, etc.
Enjoy your meal.