Simple Crème Brûlée

While rummaging around the refrigerator I noticed the leftover container of heavy whipping cream and the massive amount of eggs. Figuring I could make something with these simple ingredients with the added sugar and maybe vanilla from the cupboards. So a custard was the first thing that came to mind. But no I just had to up the difficulty by wanting to make crème brûlée. It’s a pretty easy recipe and you can substitute the portable kitchen blow torch with a broiler. So an inexpensive, but such a decadent dessert that seems super expensive. I should have done this for Valentine’s Day. Oh well.

Here are the ingredients needed for this recipe:

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  • 1 1/3 cups heavy whipping cream
  • 1 1/2 tsp. vanilla extract
  • 4 large egg yolks, room temperature
  • 1/4 cup sugar
  • (Optional: 1 tsp. lemon or orange zest, 1 tsp. flavored liqueurs, and etc.)
  • 4 Tbsp. superfine sugar (or Turbinado/raw sugar)

Step 1: Preheat the over to 300°F and boil some water.

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Step 2: In a medium saucepan, over medium-high heat, bring the cream and vanilla to scalding point. (small bubbles will be forming around the edges) (you can also add the optional ingredient)

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Step 3: Remove the pan from the heat.

Step 4: In a heat-proof bowl, beat the egg yolks and sugar until thick and pale.

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Step 5: Gradually pour in the hot cream into the egg mixture, while whisking constantly.

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Step 6: Strain mixture into a large measuring cup or small pitcher.

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Step 7: Evenly pour the mixture into 4 ramekins.

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Step 8: Place the ramekins into a baking dish

Step 9: Place the baking pan in the oven and carefully pour the boiled water into the baking pan without getting any water in the ramekins. (Fill to halfway up the ramekins)

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Step 10: Bake for 30-40 minutes, or until the custards are set. (There will be a slight wobble when gently moved) (The timing will depend on the amount of custard in the ramekins, how hot the water is, and how thick the ramekins are.)

Step 11: Immediately remove the ramekins onto a cooling rack and allow them to come to room temperature. (1 hour)

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Step 12: Refrigerate uncovered for 4 hours, or until cold and firm. (You can store them for 3 days covered)

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Step 13: To serve, remove custard from the refrigerator, sprinkle 1 Tbsp of superfine sugar evenly over the top of the custard.

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Step 14: Place under a very hot preheated broiler. (Or you could use a portable kitchen torch, just keep it 2-inches, at an angle, over the custard and keep moving the torch around until the sugar melts and caramelizes.)

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Step 15: Caramelize the sugar until golden brown and bubbly. (May need to turn ramekin around to evenly brown.)

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Step 16: Allow custard to sit a few minutes for the sugar to harden, or place into the refrigerator for a couple of seconds.

Step 17: Once sugar has harden serve imminently. (I think I’ll have to allow the custard to bake longer next time it doesn’t look like it set to much and give the broiler a little long to heat up)

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Side Not: After placing in the refrigerator for a few minutes it set right back. So with that in mind I do believe it became all liquidy inside because of the heat from the boiler which caused the ramekin to be way to warm for the delicate custard.

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Chocolate Chip Cookie Bars

Making my chewy chocolate chip cookies is pretty easy, but it’s a bit messy. With all the baking pans and extra spoons being used. It is annoying to have to clean it all up all the time. So I figured I could make it all into 1 baking pan.

I will be using the same ingredients as my chewy chocolate chip cookies recipe for the most part in this recipe.

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  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup semisweet chocolate chips

Step 1: Line and grease a 10×15 inch jelly roll pan, or a large baking sheet.

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Step 2: Follow steps 3-8 from my Chewy Chocolate Chip Cookies

Step 3: Preheat the oven to 375°F.

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Step 4: Spread cookie dough into the prepared evenly.

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Step 5: Bake for 20-25 minutes, or until golden brown.

Step 6: Cool in the pan on a wire rack.

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Step 7: Cut into bars when cooled.

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Pumpkin Cheesecake

Every year I always seem to have pumpkin pie and that was until last year. Last year I had made a double layered pumpkin cheesecake and it was pretty simple to make without to much of a hassle in the kitchen. I was even able to make it into a triple layered, by adding dulce de leche to the bottom. This year I feel the need to up the difficulty since I will be making less desserts. So a classic pumpkin cheesecake will be made and this one will require more time on it.

Here are the ingredients needed for this recipe:

  • 2/3 cup light brown sugar
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 16 oz. cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree

Crust

  • 1 cup graham cracker crumbs
  • 1/2 cup ginger cookie crumbs
  • 1 Tbsp. sugar
  • 1/4 cup unsalted butter, melted

Step 1: Preheat the oven to 350°F.

Step 2: Butter a 9-inch spring-form pan.

Step 3: In a medium bowl, combine all the crust ingredients until moistened.

Step 4: Press the mixture into the bottom of the pan evenly.

Step 5: Bake crust for 8-10 minutes and cool on wire rack while making the filling.

Filling

Step 1: In a medium bowl, combine the first 7 ingredients (the dry ingredients); set aside.

Step 2: In a large bowl, beat the cream cheese until smooth, about 2 minutes.

Step 3: Gradually add the dry mixture and beat until creamy and smooth, about 1-2 minutes.

Step 4: Add the eggs, one at a time, beating well after each addition.

Step 5: On the last egg add the vanilla, pumpkin, and sour cream.

Step 6: Pour the filling over the crust and place pan onto a baking sheet.

Step 7: Set cake on the middle rack.

Step 8: Place a pan on the bottom shelf filled halfway with hot water.

Step 9: Bake for 30 minutes.

Step 10: Reduce the temperature to 325°F and bake for 10-20 minutes, or until the edges are puffed and the center is still wet and wobbles when gently shaken.

Step 11: Remove from the oven and place on a wire rack to cool.

Step 12: Run a knife around the edge to loosen the cake from the pan.

Step 13: Place foil on the top of the pan to cool slowly.

Step 14: When fully cooled, cover with plastic wrap and refrigerate overnight.

Step 15: Gently run a knife around the edge and carefully release the pan from the cake.

Step 15: (Optional) Garnish with piped whipped cream. (I did this to cover the cracks, you can decorate it in any way you prefer.)

Pumpkin Molasses Cupcakes

As I scoured the internet for inspiration on a new recipe to showcase during Thanksgiving. I found something intriguing and I looked around the kitchen to see what ingredients I had and what needed to be bought. The recipe seemed simple enough to make.

I will be making these cupcakes the day before, most likely in the morning which will give me plenty of time to allow the cakes to cool off and find space in the kitchen to store them.

Here are the ingredients needed for this recipe:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/4 cup molasses
  • 1 Tbsp. baking soda
  • 3/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 3/4 cups all-purpose flour

Glaze

  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup evaporated milk
  • 1 cup confectioners’ sugar
  • 1 Tbsp. vanilla extract

Step 1: Preheat the oven to 375°F.

Step 2: In a large bowl, beat the butter until creamy.

Step 3: Gradually add the brown sugar until fully incorporated.

Step 4: Add the egg and mix well.

Step 5: Add the pumpkin puree and molasses, beating well.

Step 6: In a medium bowl, combine the baking soda, ground ginger, ground cinnamon, salt, and flour.

Step 7: Gradually all the flour mixture into the pumpkin mixture until blended.

Step 8: Evenly scoop batter into lined muffin pans, filling 3/4 full.

Step 9: Bake cupcakes for 20-25 minutes.

Step 10: Cool in the pan on a wire rack for 5 minutes.

Step 11: Remove from pans and cool completely on wire racks.

Glaze

Step 1: In a saucepan over medium heat, bring the brown sugar, butter, and milk to a boil, whisking constantly for 1 minute.

Step 2: Remove from the heat.

Step 3: Gradually whisk in the confectioners’ sugar and vanilla extract until smooth.

Step 4: Whisk gently for 3-5 minutes, or until the mixture begins to cool and thickens slightly.

Step 5: Place foil or parchment paper under the wire racks that are covered with the cooled cupcakes.

Step 6: Spoon the glaze over the cupcakes evenly and quickly.

Notes: You can garnish the cupcakes by sprinkling some ground cinnamon on top of the glaze

Iced Chocolate Chip Pumpkin Cookies

I wanted to use the leftover pumpkin puree into something easy and cookies were the answer to my problem. These soft, almost cake-like in texture, moist, and sweet are simple to make and will do well without being stored in an air-tight container. Instead store them on the counter with some plastic wrap on them and they will be fine because of the high moisture content in them.

Here are the ingredients needed for this recipe:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips

Glaze

  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup milk (more or less)
  • 1 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

Step 3: In a large bowl, beat together the butter and sugar until creamy.

Step 4: Add the pumpkin puree, egg, and vanilla extract; beat until creamy.

Step 5: Beat in the dry ingredients until just blended. (Don’t over beat)

Step 6: Fold in the chocolate chips.

Step 7: Spoon out tablespoon sized dough balls spaced 1-inch apart.

Step 8: Bake for 15-20 minutes.

Step 9: Place baking sheet onto a wire rack and cool for 3 minutes.

Step 10: Remove cookies off of the baking sheet an on to a wire rack to cool completely. (Save the parchment sheet)

Step 11: Meanwhile, in a small bowl, combine the ingredients for the glaze, while adding 1 tablespoon of milk at a time until it’s the right consistency.

Step 12: Place the parchment sheet beneath the wire racks.

Step 13: Drizzle the glaze over the top of the cookies.

Step 14: Store on the counter.

Khaliat Nahal (Bee’s Hive Bread)

Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and they are glazed with a honey flavored syrup. Now there are many different recipes for this dish. I have compiled a group of them and found an easier and less expensive version.

Here are the ingredients needed for this recipe:

Dough

  • 3 cup all-purpose flour
  • 1/4 cup + 1 Tbsp. powdered milk
  • 1/4 cup vegetable oil
  • 1 pkg. dry active yeast
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup warm water (may need more or less, just enough to form a soft dough) (I added 1/2 tsp.)
  • 1/2 (8oz.) pkg. cream cheese
  • sesame seeds

Simple Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1 Tbsp. honey

Egg Wash

  • 1 egg yolk + 1 Tbsp. water

Step 1: In a large bowl, sift together the flour, powdered milk, sugar, baking powder, and salt.

Step 2: Mix in the yeast, vegetable oil, and enough warm water to form a soft dough.

Step 3: Knead for 8-10 minutes. The dough will be smooth in texture.

Step 4: Place dough into a lightly oiled bowl, cover with a damp cloth, and place plastic wrap over the bowl. (I recommend to not cover the dough with the cloth, it will stick to the dough. Instead just lightly oil the plastic wrap and cover the dough with it.)

Step 5: Proof for 1 + 1/2 hours.

Step 6: Meanwhile in a sauce pan, combine the sugar, water, and honey.

Step 7: Bring to a boil and allow it to lightly thicken over med-low heat, 3-4 minutes. Allow to cool.

Step 8: Lightly oil and line the bottom of a baking pan. (I will be using a 12-inch cake pan.)

Step 9: Preheat the oven to 350°F.

Step 10: Punch the dough down and divide it into small balls, about 2-3 Tbsp.

Step 11: Create a well in the balls and add 1/2-1 tsp. cream cheese in the center and encase the cream cheese in the dough.

Step 12: Place dough balls into a lightly oiled and lined baking pan, starting from the center and moving outward like a honeycomb.

Step 13: Brush dough balls with the egg wash and sprinkle on some sesame seeds.

Step 14: Bake for 25-30 minutes, or until golden brown.

Step 15: Remove from oven and immediately pour the cooled simple syrup over the buns.

Step 16: Cover the buns with foil and allow to cool to room temperature, about 20-30 minutes. (The syrup will be absorbed into the buns.)

Chicken Pot Pie

It’s now early autumn and raining constantly. I wanted to make something comforting and effortless. So I figured a chicken pot pie would do the trick. Finding a decent recipe was pretty simple, since the last time I had homemade chicken pot pie it was terrible. Sorry dad, but it was dry and salty. Spotting Ina Garten’s Chicken Pot Pie episode it seemed pretty easy to make. With a few adjustments to suit my needs and such. I will also be showing you how to freeze this delicious chicken pot pies. Found the idea from The Kitchen. The containers that I will used are the Hefty 3ct EZ Foil Mini Loaf Pans.

Here are the ingredients needed for this recipe:

  • 3-4 chicken breasts, skinless and boneless
  • 3 Tbsp. olive oil
  • salt
  • freshly ground black pepper
  • 5 cups chicken stock/broth
  • 2 chicken bouillon cubes (I used the powder version, 2 tsp.)
  • 8 Tbsp. unsalted butter, 1 stick (I added 1/2 stick as well)
  • 2 cups yellow onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups carrots, diced, blanched for 5 minutes
  • 2-3 russet potatoes, diced, blanched for 10 minutes (I used red, but found it staying to firm when done baking)
  • 2 stalks of celery, diced, blanched for 5 minutes
  • 2 cups frozen peas, rinsed
  • 1 bay leaf
  • 1 tsp. rosemary, minced
  • 1/4 cup freshly minced parsley
  • 1 package frozen puff pastry, thawed
  • 1 egg, beaten

Step 1: Preheat the over to 350°F.

Step 2: Place the chicken breast on a baking sheet and rub the olive oil over them.

Step 3: Sprinkle generously with the salt and ground pepper.

Step 4: Roast for 20-30 minutes, or until cooked through.

Step 5: Set aside until cool enough to handle.

Step 6: Cut the chicken breasts into large dices, about 4-6 cups.

Step 7: In a small saucepan, heat the chicken stock.

Step 8: Dissolve the bouillon cubes in the stock and simmer over low heat.

Step 9: In a large pot, melt the butter.

Step 10: Saute the onions over medium-low heat for 6-8 minutes, until onions are translucent.

Step 11: Add the flour and cook over low heat, stirring constantly for 2 minutes.

Step 12: Add in the hot chicken stock to the sauce.

Step 13: Simmer over low heat for 1 minute until it thickens.

Step 14: Add in 2 tsp. salt, 1/2 tsp. ground pepper, heavy cream, carrots, celery, potatoes, herbs, and cooked chicken. Mix well and remove from heat.

Step 15: Preheat the over to 375°F.

Step 16: Roll out puff pastry on a floured surface until 1/4 inch thick.

Step 17: Using foil containers to gauge size, cut pastry into rectangles, leaving enough space to fold over edges of containers, about 1/2-inch.

Step 18: Fill foil containers with chicken and vegetable mixture, all the way to the top. (Remove the bay leaf)

Step 19: Brush sides and edges of foil containers with egg-wash.

Step 20: Place pastry over foil containers and press edges so the egg mixture holds them against the sides. (If freezing, stop here, cover pies with foil and place in freezer. Start at step 21 when you take them out of the freezer.)

Step 21: Brush tops of pot pies with egg and cut several slits to allow steam to escape.

Step 22: Sprinkle tops with sea salt. (Optional)

Step 23: Place pies on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. (I recommend the full hour because of the potatoes)

Airy Butter Cookies

Lazing about in the house I figured I could make some butter cookies. Always wanted to, but never really bothered to do so. So today I will be making some butter cookies. These butter cookies are light and airy without the heavy amounts of sugar in it. A perfect cookie for a lazy afternoon.

Here are the ingredients needed for this recipe:

  • 3/4 cup + 2 Tbsp. cake flour
  • 1/2 cup + 1 Tbsp. butter, room temperature
  • 2 Tbsp. + 1 tsp. sugar
  • 1/4 cup confectioner’s sugar
  • 1 large egg, lightly whisked
  • 1/2 tsp. vanilla extract (or lemon extract)

Step 1: Preheat oven to 375°F.

Step 2: Cream butter with an electric mixer over medium speed until smooth.

Step 3: Add the sugar and confectioner’s sugar, continue to cream until fluffy. (When the sugar has dissolved into the batter.)

Step 4: Add 1/2 of the whisked egg into the butter mixture at a time, stir, and combine well between adding egg each time, the volume increases and color lightens.

Step 5: Stir in vanilla extract and combine well.

Step 6: Sift flour into the egg mixture.

Step 7: Use a spatula to combine all ingredients. Don’t over stir, just incorporate the flour into the mixture.

Step 8: Transfer the batter into an icing bag with a star tip.

Step 9: Refrigerate batter for 30 minutes-1 hour. (I forgot to chill beforehand)

Step 10: Pipe the batter on a lined baking tray with parchment paper, in 1-inch circles, that’s about 1 tablespoon each of batter, evenly spaced 1-inch apart.

Step 11: Bake in the preheated oven for 8-10 minutes, or until golden brown. (Keep close watch on the last 2 minutes, will brown quickly.) *First picture is at 12 minutes and second picture is at 9 minutes.

Step 12: Let cool on a wire rack completely.

Step 13: Store in an air-tight container.

Notes:
*When the color turns to the point a bit lighter than you prefer, then you can remove the cookies from oven. The cookies will get a bit darker after a while.

Layered Mousse Cake

I racked my brain for ideas on what dessert to make on July 4th for the past 3 months and I finally got some sense of what to make. I figured I could make a cake, but not my usual cheesecake. I wanted to make a mousse filled layered cake. Now for July 4th I want it to color coordinate. Red, white, and blue. So a white cake, a layer of strawberry mousse, and a layer of blueberry mousse. The hard part will be to figure out how to make all of this without getting in my dad’s way when he begins preparing the rest of the food for the annual July 4th party. I figured I could use a box cake mix and make the mousse and whipped cream frosting. This recipe is something that needs to be made in advance or at least a day before.

Here are the ingredients needed for this recipe:

Strawberry Mousse

  • 8.5 oz. strawberries, sliced and divided (if using frozen allow to partially thaw)
  • 4 1/2 Tbsp. sugar
  • 1 Tbsp. balsamic vinegar or lemon juice
  • 1/2 Tbsp. powdered gelatin (I will be using agar agar)
  • 2 1/2 Tbsp. water
  • 7 oz. cup heavy cream

Blueberry Mousse

  • 5 oz. blueberries
  • 4 1/2 Tbsp. sugar
  • 1/2 Tbsp. lemon juice
  • 1/2 Tbsp. powdered gelatin
  • 2 Tbsp. water
  • 7 oz. cup heavy cream

Syrup

  • 2 Tbsp. sugar
  • 1/4 cup water
  • 1 Tbsp. fruit liqueur (Optional)

Whipped Topping (Make this twice)

  • 1 cup heavy cream
  • 2 1/2 Tbsp. sugar
  • 1/2 tsp. vanilla extract

*Early Preparations:

Step 1: Prepare the cake as stated by the box directions. (I recommend making this a head of time to allow it to cool and firm up before cutting 3 layers.)

Syrup

Step 1: Prepare syrup; mix water and sugar and microwave until hot, about 1 minute.

Step 2: Stir until completely dissolved, then let cool.

Step 3: Stir in fruit liqueur; set aside. (Optional)

Gelatin*

Step 1: Begin preparing the gelatin for the blueberry/strawberry gelatin and mousse in two separate small bowls or cups; put 1 and 2 or 2 and 2 1/2 tablespoons of water in each bowl, respectively, then sprinkle the gelatin into the water and set aside.

Note: Keep heavy cream chilled.

Main Preparations:

Mousses

Blueberry

Step 1: Put the blueberries and sugar into a food processor and purée.

Step 2: Pour the heavy cream into a large bowl and whip until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff.

Step 3: Microwave the prepared gelatin until it turns to liquid (but don’t boil it), then add to food processor along with the lemon juice and run the food processor again to mix.

Step 4: Pour the blueberry mix into the whipping cream and fold until mixed.

Step 5: Allow to set in the refrigerator for 1 hour before use.

Strawberry

Step 1: Roughly slice 5 oz. of strawberries. Pour balsamic vinegar and sugar over the slices, stir to coat, and leave in a bowl to marinate for about 30 minutes. (If using lemon juice, 1 Tbsp, no need to marinate)

Step 2: Take another 3.5 oz. of strawberries, cut them in half, and slice thinly.

Step 3: Pour the marinated strawberries and any liquid into a food processor and purée.

Step 4: Pour the heavy cream into a large bowl and whip until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff.

Step 5: Microwave the prepared 6g of gelatin until it turns to liquid, then add to food processor and mix.

Step 6: Take the sliced strawberries from 2 and the strawberry purée from 5 and add them to the whipped cream, then fold until mixed.

Step 7: Allow to set in the refrigerator for 1 hour before use.

Cake Assembly

Step 1: Warm enough strawberry jam to coat one surface of the pâte sucrée disk in the microwave to soften it, then coat the top of the tart.

Step 2: Place a cake-forming ring onto the plate the cake will be served on and line it with either acetate sheet or parchment paper. (If the ring you’re using is adjustable, size it slightly large than the tart base). Lay the base in the ring jam-side up.

Step 3: Lay the first layer of the sponge cake on top of the tart base, then dab on one third of the syrup.

Step 4: Pour the mousse strawberry onto the cake and spread smooth with a spatula.

Step 5: Lay the second layer of sponge cake onto the mousse and press down lightly, then dab on one third of the syrup.

Step 6: Pour remaining mousse on top, again spreading smooth.

Step 7: Lay the top layer of cake on top, press down lightly, and dab with remaining syrup.

Step 8: Chill for about 2-4 hours in the refrigerator to set.

Decorating The Cake

Step 1: Remove the cake ring from the cake.

Step 2: Whip one cup of heavy cream with the sugar and vanilla extract until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff. (Here’s a video on Whipped Cream Frosting)

Step 4: Spread a thin layer of cream around the outside edge of the cake.

Step 5: Put the cake and cream in the refrigerator to allow the layer to set.

Step 6: Add another coat of cream, chill, and repeat as many times as necessary to get a nice, even layer all the way around.

Step 7: Whip the remaining cream until stiff enough to hold its shape.

Step 8: Use a pastry bag to make a decorative wall of cream around the outside edge of the top.

Step 9: Decorate with leftover fruit.

Pâte Sucrée Disk

A Pâte Sucrée is also known as a sweet pastry crust. It’s used for tarts and pies, just double the ingredients. I will be making it for a bottom to a mousse cake. The reason will be that I need something on the bottom of the mousse cake to stabilize it.

Here are the ingredients needed for this recipe:

  • 3/4 cup all purpose flour
  • 1 pinch salt
  • 1/4 cup unsalted butter, room temperature
  • 2 Tbsp. white sugar
  • 1/2 large egg, lightly beaten

Step 1: In a large bowl, beat the butter until softened.

Step 2: Add the sugar and beat until light and fluffy.

Step 3: Gradually add in the beaten egg until just incorporated.

Step 4: Add the salt to the flour.

Step 5: Add the flour mixture all at once into the butter mixture.

Step 6: Mix just until it forms a ball.

Step 7: Flatten the pastry into a disk, about 8 inches in diameter. (Will be easier to roll out)

Step 8: Cover the disk in plastic wrap and refrigerate for 15-30 minutes or freeze for about 10-15 minutes until firm. (You can store in the freezer for up to 1 month)

Step 9: Once pastry has chilled, evenly pat or roll with a lightly floured rolling pin onto the bottom of a 9-inch pan.

Step 10: Cover with plastic wrap and place in freezer for 15 minutes.

Step 11: Preheat oven to 400°F and place rack in center of oven.

Step 12: Lightly prick bottom of the pastry disk with a fork.

Step 13: Bake for 5 minutes.

Step 14: Reduce heat to 350°F and continue to bake for 15 minutes or until dry and lightly golden brown.

Step 15: Remove from oven and place on wire rack to cool completely before removing from pan.

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