It’s been a year already! Happy 1st Birthday Patisserie Makes Perfect! Well that went fast, my plan was to write this blog for a year and then move on to something else. Only I didn’t expect to enjoy myself so much writing about the recipes I’ve attempted and getting to know so many other bloggers and cherished readers of my blog.
Well now, what do you bake for the first birthday of your blog? I decided to do the only thing that seemed appropriate. I went back to the first book that started this whole thing off, Patisserie by Christophe Felder. That was the easy bit, then I had to pick a recipe. I thought about repeating my first ever recipe Gateau Basque, but I’ll be honest, I wasn’t really blown away by that.
So I chose the first cake I made for the blog, that got me some interest and my first ever sale. That cake was a Chocolate and Raspberry Entremet, I made it once for the blog and again for a birthday cake for some friends. This was the first cake that I tried to decorate in a patisserie style…it was a bit retro, but like all of these recipes, it was definitely edible.
Since I made this recipe, I feel like my patisserie has really improved and as a result I have adapted this recipe from the book and added it to the blog. I’m really pleased with the finished result and without this blog, I wouldn’t have learnt a lot of the things I have and made so many connections.
During this past year, I’ve been lucky enough to attend a Miele Patisserie Course, received some amazing ingredients from Sous Chef and Lindt as well as some stunning crockery from Washed Up. The people behind William Curley the master Patissier have also been extremely helpful and supportive.
If you want to make this delicious Chocolate Raspberry Entremet yourself, here’s the recipe. There’s some special equipment you will need if you intend to make this cake along with all of its decorations. Firstly you’ll need a 20cm by 6cm cake ring, a flower plunger cutters, 1cm piping nozzle, sugar thermometer and food grade acetate. If you’re going to make a lot of patisserie you’ll find all of these items a real investment.
- RASPBERRY SYRUP
- 100g Frozen Raspberries
- 50ml Water
- 1 Tbsp Lemon Juice
- 50g Caster Sugar
- RASPBERRY COMPOTE
- 250g Frozen Raspberries
- 370g Seedless Raspberry Jam
- CHOCOLATE SPONGE CAKE
- 150g Plain Flour
- 20g Cocoa Powder
- 240g Egg Whites (about 8 medium eggs)
- 180g Caster Sugar
- 120g Egg Yolks (about 6 medium eggs)
- CHOCOLATE MOUSSE
- 500ml Whipping Cream
- 90g Caster Sugar
- 50ml Water
- 4 Egg Yolks
- 1 Whole Egg
- 220g Chocolate (60%+)
- TO ASSEMBLE & DECORATE
- 100g Dark Chocolate
- Icing Sugar
- 50g Fresh Raspberries
- Gold Leaf
- Chopped Pistachios, Freeze-dried Raspberries and Cacao Nibs to decorate
- Royal Icing Flowers
- RASPBERRY SYRUP
- Mix the raspberries, water, sugar and lemon juice and stir with a wooden spoon, bashing up the raspberries until they have mushed down and the sugar has dissolved.
- Place in a bowl and allow to cool - this can be made a few days in advance.
- RASPBERRY COMPOTE
- Combine the seedless raspberry jam and the raspberries. Cook over a medium heat and stir until thickened. Sift the compote to remove all of the seeds and cover with clingfilm, pressing it to the surface of the compote so a skin doesn't form. This can be made a few days in advance.
- CHOCOATE SPONGE
- Preheat the oven to 180C (Fan Oven), line two baking sheets with greaseproof paper. Sift the flour with the cocoa powder.
- Whip the egg whites in the bowl of stand mixer until they hold a soft peak. Add the caster sugar and whisk until firm and glossy.
- Add the egg yolks and whip until smooth, about 5 seconds.
- Gradually add the dry ingredients and gently fold in with a flexible spatula.
- Spoon the pastry batter in a piping bag fitted with a 1cm nozzle, or cut a 1cm hole in a disposable piping bag.
- Pipe neat rows on each of the prepared baking sheets, you can spread the batter with a spatula, but piping it gives the most even results.
- Bake each sheet for 10-12 minutes until just firm to the touch and it springs back.
- Rotate the sheet halfway through baking and transfer to a cooling rack.
- CHOCOLATE MOUSSE
- Mix the sugar with the water in a small saucepan with a heavy base. Stir until the sugar dissolves. Bring to a boil and cook until it registers 118C on a thermometer.
- In the bowl of a stand mixer, mix the egg yolks and the whole egg at a low speed. When the sugar syrup is ready, increase the speed of the mixer to high and carefully pour in the sugar syrup, whisk until the mixture cools to room temperature, around 5-8 minutes.
- Finely chop the chocolate, place it in a bowl set over a saucepan and melt until it reaches 45C, then remove from the heat.
- Whip the cream until it holds a firm peak. Mix the chocolate into the egg mixture and stir until it is fully combined.
- Beat a third of the cream into this mixture to lighten it. Add the remaining cream and mix until smooth and an even colour.
- TO ASSEMBLE
- Finely chop the chocolate, place it in a medium bowl over a pan of water and melt. Remove from the heat and stir until smooth.
- Spread the melted chocolate over one of the sponge cakes and let it set. Sift confectioners sugar over the top, place the round cake ring on the top and cut off the excess cake. Cut out the other cake. Clean the cake ring and line the sides with a strip of cooking acetate. Then place the plain sponge in the bottom. Brush with raspberry compote.
- Spread half the mousse on top and smooth with an offset spatula, place the chocolate covered cake on top and spread with raspberry syrup, add the remaining mousse and smooth it with an offset spatula.
- Freeze until the mousse sets, at least 2 hours, place the cake on a cake rack over a tray and pour the raspberry compote over the cake. Place the cake in the fridge and allow the excess compote to drip off.
- Use the remaining glaze to coat the fresh raspberries so they have a shine to them.
- After about 15 minutes the glaze should have stopped dripping, place the cake on a cake board or plate. Decorate the edge of the cake with freeze-dried raspberry powder and or cacao nibs.
- Decorate the top of the cake with the chopped pistachios, raspberries, gold leaf and royal icing flowers in any design you like.
I’m so pleased with how this recipe turned out and I’m really looking forward to my next year on the blog. I have so many ideas and I hope you’ll enjoy reading about them all.
Although we have cake, what’s a birthday without presents? So I’m giving away a little prize bundle, included in the bundle is Mary Berry Cooks The Perfect, The Hummingbird Bakery Cookbook and a £25 Amazon voucher.
Thanks for reading my blog over the last year and I hope you continue to enjoy reading this site as much as I enjoy writing it. Let me know in the comments which of my bakes you’ve enjoyed this year and good luck in the giveaway.