Ingredients for the Pâte Sucrée Dough (sweet pastry dough):
75 grams (2,6 oz) unsalted butter, at room temperature
65 grams (2,3 oz) powder sugar
A pinch if salt
1 small egg
1/4 tea spoon vanilla extract
160 grams (5,5 oz) all-purpose flour

Ingredients for the choux (makes 25 profiteroles):
150 ml. water
60 grams (2,1 oz) butter
1 table spoon white sugar
80 grams (2,8 oz) plain flour
A pinch of salt
2 medium eggs, beaten

Ingredients for the white chocolate chestnut mousse:
240 grams (8,5 oz) white chocolate
200 ml. (7 fl oz) heavy whipping cream
300 grams (10, 5 oz) chestnut puree

To make the dough:
Beat butter, sugar and a pinch of salt with your electric mixer until light and fluffy. Add the egg and vanilla and beat for another minute. Add flour and stir with a rubber spatula until a dough is formed. Remove dough from the bowl and knead with your hands for a minute or so to form a ball.
Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 2 hours (or overnight).
To make profiteroles:
Preheat your oven to 200 C fan-forced.
Add water, sugar and butter into a medium sized saucepan and bring to the boil on medium high heat.
Add the flour into the saucepan all at once and start beating with a wooden spoon until the batter thickens and begins to pull away from sides of the pan.
Remove from the heat and transfer to a clean bowl. Let is cool a bit, 3-4 minutes, then add the eggs one at a time, mixing until batter is completely smooth.
Put the batter into a piping bag and set aide.

Assemble and bake profiteroles:
Remove pastry dough from the fridge, remove plastic wrap and place over a large piece of baking paper. Put another piece of baking paper over the dough and roll to 1/8th of an inch (3 mm) thickness.
Put the rolled dough in the freezer for about 10 minutes to firm up again.
Using a round cookie cutter (just a bit bigger than the size of piped profiteroles) cut out enough rings for all profiteroles.

Now, line a baking tray with parchment paper and pipe choux into medium size round balls, as you leave room between the profiteroles. Gently place pastry rings on top of the profiteroles pressing gently just enough to stick to each other. Don’t press too hard.
Immediately transfer the tray into the oven and cook profiteroles for about 20 minutes on 200 C. Decrease the temperature to 180C and cook for another 20 minutes.
Leave the door of the oven ajar and cook for another 10 minutes.
Turn off the oven and take profiteroles out to cool completely.
On the inside profiteroles should be dry, if the batter inside is still moist, bake for another few minutes.

To make the chocolate chestnut mousse:
Add chocolate and cream in a medium saucepan. Heat until cream is hot. Right before boiling, remove from stove and stir until chocolate melts. Let mixture cools completely, then whip up with an electric mixer until fluffy.
Add chestnut puree to the chocolate mixture and stir with a rubber spatula until you have a fine, light mousse. Transfer to a piping bag and set aside until needed.
To assemble profiteroles: cut profiteroles in half, fill in with the chocolate chestnut mousse and serve immediately.

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Crispy coconut cups, filled with creamy chocolate mousse.

I remember preparing these coconut tartlets and thinking how flavorful they are. I was drooling all over from the minute I mixed the batter. Somehow just a few simple ingredients can turn your whole kitchen into a dream of coconuts, palm trees and blue skies. Well, no matter what the real view from your kitchen window is, these coconut bites will make your day a little brighter and flavorful.

Recipe is easy and pretty quick, so there’s no reason not to have these on your table tomorrow.

 

Ingredients for the coconut cups (makes 24 mini cups):
125 grams (4,5 oz) gluten free biscuit crumbs
1 table spoon rice flour
50 grams (1,8 oz) almond meal
30 grams (1 oz) coconut flakes
2 table spoons raw sugar (muscovado)
100 grams (3,5 oz) butter, melted
Ingredients for the chocolate mousse:
100 grams (3,5 oz) dark eating chocolate
60ml. + 80ml. sweetened heavy whipping cream
1 egg yolk
20 grams (0,7 oz) Muscovado sugar
1/2 tea spoon vanilla extract

To make the coconut cups:
Preheat your oven to 180C (350 F).
Combine all ingredients in a medium bowl. Mix until butter is evenly distributed and mixture looks like moist sand.
Grease a 24 mini muffin tin with vegetable oil. Distribute the mixture evenly between the muffin cups. Using your fingers gently press the mixture onto the sides and bottom of the muffin cups, forming small “baskets”. This is the part where you will want to eat the biscuit mixture before even baked, cause it smells so good, coconut-y and sweet.
Bake for about 15 min or until slightly browned. Remove from the oven and set aside to cool completely then put in the freezer for 30 minutes. Once the cups are firmed in the freezer, it will be easier to remove them from the muffin tin. Use a small spoon or a knife to take them out of the tin. Arrange all cups on a serving platter and set aside until ready to filled with the chocolate mousse.

To make the chocolate mousse:
In a small bowl combine the chocolate and 60 ml. of heavy whipping cream. Heat t in the microwave oven until cream is so hot that the chocolate starts melting. Stir with a small spoon until the chocolate melts and the mixture is glossy and smooth. Set aside.
In a medium saucepan whisk the egg yolk and sugar until pale. Add vanilla extract and start cooking on medium / medium-low heat (depending on how strong your stove is). Whisk almost constantly until sugar dissolves and the egg yolk mixture is hot to the touch. Cook egg yolks on medium low heat until you temper them, then you can turn the heat up a bit and continue cooking until the mixture thickens. Make sure to whisk often to avoid curdling the eggs.
Once the sugar dissolves and the mixture is thickened, remove from the heat and add the chocolate-cream mixture. Stir until all combines and the mixture is smooth. Set aside.
In a medium-size bowl whip 80 ml. of heavy whipping cream until soft peaks form. Don’t over-beat the cream, you need it with soft peaks in order to get a smooth and light as an air mousse.
Fold in the heavy whipping cream to the chocolate mixture and gently stir with a rubber spatula.
Fill in a piping bag with a tip of your choice and pipe the chocolate mousse over the coconut cups.
Serve immediately.
NOTE: On their own, coconut cups have a crispy texture, but once filled with the chocolate mousse they soften a bit and loose their adorable and super delicious crispiness, so I would recommend you to fill the cups with the chocolate mousse just before serving, in order to keep the cups crispy. I believe this is one of the great things about this recipe – it combines crispy, flavorful base and smooth, creamy mousse.

 

In a large bowl whip the heavy whipping cream until stiff peaks form. Cover with plastic wrap and store in the fridge until needed.
Place the cold water in a small bowl and sprinkle with the gelatin. Let it stand for a few minutes.
In the meantime, using a fork beat the egg yolks and sugar.
In a small saucepan heat up the milk over medium heat until it simmers.
Gently pour the hot milk over the egg yolks as you whisk constantly. Pour the milk-egg yolk mixture back to the saucepan and stir constantly over medium heat until the mixture thickens (2-3 minutes). I would recommend to use a non stick saucepan.
Add the small bowl of gelatin over a small pot of simmering water and let is dissolve, until it becomes a translucent mixture.
Then, add to the hot milk-egg yolk mixture and mix well.
Place the chocolate in a large bowl. Pour the hot milk mixture over the chocolate and stir until the chocolate melts. Let it cool to room temperature.
Once the chocolate is cool, gently fold the whipping cream to the chocolate mixture and mix with rubber spatula until well combined.

Cut the layers in the desired shape (the shape of your cake tin).
Place the cake layer in the cake tin, without the base, just the sides, on a serving plate.

Enjoy!

Ingredients:
500 grams (18 oz) heavy whipping cream
170 grams (6 oz) milk chocolate, chopped
2 table spoons cold water
1 tea spoon (10 grams) gelatin
2 egg yolks
2 table spoons granulated white sugar
150 ml milk
1 tea spoon pure vanilla extract

In a large bowl whip the heavy whipping cream until stiff peaks form. Cover with plastic wrap and store in the fridge until needed.
Place the cold water in a small bowl and sprinkle with the gelatin. Let it stand for a few minutes.
In the meantime, using a fork beat the egg yolks and sugar.
In a small saucepan heat up the milk over medium heat until it simmers.
Gently pour the hot milk over the egg yolks as you whisk constantly. Pour the milk-egg yolk mixture back to the saucepan and stir constantly over medium heat until the mixture thickens (2-3 minutes). I would recommend to use a non stick saucepan.

Add the small bowl of gelatin over a small pot of simmering water and let is dissolve, until it becomes a translucent mixture.
Then, add to the hot milk-egg yolk mixture and mix well.
Place the chocolate in a large bowl. Pour the hot milk mixture over the chocolate and stir until the chocolate melts. Let it cool to room temperature.
Once the chocolate is cool, gently fold the whipping cream to the chocolate mixture and mix with rubber spatula until well combined.
Spoon the mousse in your serving glasses. Place in the fridge for a few hours until it firms up.
Garnish with fresh fruits, grated chocolate, nuts or whipping cream.
Serve cooled.

Ingredients:
For the mousse:
180 grams ( 6.5 oz) chocolate (dark chocolate is preferable, but you could mix half milk and half dark)
50-70 ml. corn syrup
500 ml (17.5 oz) whipping cream

1 cup of strawberries (cut in half)

Place the rest of the whipping cream in the second bowl and beat for a couple minutes. Add the sugar and beat until stiff peaks form.

You may top it with some fresh fruits – strawberries, blueberries, bananas or other.