Today in Advanced Baking II, the class helped Chef Mary Helen set up for a Valentine’s class that she is hosting tonight. About 16 people are coming to watch her demo a variety of Valentine’s Day recipes, cook some themselves, and enjoy some food that we helped prepare.
The event was decorated with these gorgeous flowers that really set the theme!
It’s no secret that my favorite part of any meal is the dessert, and tonight she will be having a chocolate trio – very suitable for Valentine’s if you ask me! The trio consists of a chocolate truffle, pot de creme, and a chocolate caramel mousse. I made the mousse the other day in class, and it is extremely sweet and yummy!
Chocolate Caramel Mousse with Sugared Pecans
Serves: 4-6
Ingredients:
- 1/2 cup chocolate morsels (I used semi sweet)
- 1 cup sugar
- 3 tbsp water
- 1 1/2 cups heavy cream, divided
- 3 tbsp butter
- 4 oz pecan halves (about 1 cup)
- 2 tbsp sugar
- 1 tbsp butter, melted
- 1 large egg white, lightly beaten
Directions:
Mousse:
- Melt chocolate in a double boiler over medium low heat, stirring occasionally. Remove from heat and set aside.
- Combine sugar and water in a small saucepan over medium high heat. Stir until the sugar dissolves. Once sugar dissolves, stop stirring and cook mixture until it reaches 350 degrees on a candy thermometer. Remove from heat immediately or it will burn and stir in half of heavy cream and butter. Set aside and allow to cool to room temperature.
- Once caramel has reached room temperature, incorporate the melted chocolate.
- Whip the remaining 3/4 cup of heavy cream in a stand mixer with a whisk attachment until stiff peaks form. Fold into the caramel chocolate mixture.
- Refrigerate at least two hours.
Pecans:
- Preheat the oven to 350 degrees. In a large bowl, toss the pecans with the sugar, melted butter, and egg white.
- Spread pecans onto a parchment lined baking sheet. Bake for about 20 minutes or until pecans are golden brown. Shake and toss the pecans every two to three minutes to prevent burning.
I made this recipe on Wednesday, and during class on Friday, I piped the mousse into tall, skinny glasses with a Wilton 1M tip! They looked so beautiful! Chef Mary Helen said that she would top them with the pecans later tonight once everyone arrived and it was time to eat.
Holly made a great Pot De Creme recipe that is SO delicious! I am going to have to try to make it on my own one of these days.
Pot De Creme:
Serves 4
Ingredients:
- 3/4 cup heavy cream
- 3/4 cup milk
- 6 egg yolks
- 2 cups semi sweet chocolate
- 2 tsp vanilla
- 2 tbsp Kahlua
Directions:
- Heat heavy cream and milk in a medium sauce pan over medium high heat.
- Combine egg yolks and chocolate in a blender jar.
- Slowly pour in the scalded milk mixture. Add vanilla and Kahlua.
- Blend until mixture is completely smooth.
- Pour into ramekins and chill for at least two hours before serving.
The pot de creme was by far my favorite of the two recipes, and so simple and quick to make!
After piping the mousse in the containers, covering them all up with plastic wrap and storing them in the walk in, I then pulled all the dishes that Chef Mary Helen would need for the night. I placed the salad and dessert plates in the walk in next to the dessert for easy finding.
I then helped scrub the kitchen, clean up some dishes, and wipe down equipment and counters. It was a day full of cleaning mostly. After the kitchen was clean enough for Chef Mary Helen, we then got to work prepping all the food, spices, and equipment that the class will need for the event tonight.
Before we left for the day, Chef Mary Helen had the class turn in our Themed Cupcake Sketches! I have decided that my cupcake and wedding cake theme will be Alice in Wonderland! I am very excited about it because it will be a brand new experience where I will actually get to do some baking and decorating! My cupcakes were so cute, and I cannot wait to actually start making decorations and putting them together!
Next week, we are doing King Cakes and recipe testing for our cupcakes!
ABC.
allie in wonderland 