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Published by: Decriptos on Nov 24, 2012
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Caramel Syrup 2 cups sugar 1/2 cup water 1 cup water (for "stopping" the caramelization process) In a small stainless

steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.} Caramel Cake 10 Tablespoons unsalted butter at room temperature 1 1/4 Cups granulated sugar 1/2 teaspoon kosher salt 1/3 Cup Caramel Syrup (see recipe below) 2 each eggs, at room temperature splash vanilla extract 2 Cups all-purpose flour 1/2 teaspoon baking powder 1 cup milk, at room temperature Preheat oven to 350F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform. Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.} Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform.

Turn batter into prepared cake pan. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

Dark Chocolate Mousse 1 oz pate a bombe 2 grams gelatin leaves 1.5 oz chocolate, melted and cooled 4 oz heavy cream, soft peaks Soften the gelatin in ice water for 5 minutes. Squeeze out excess water and mix with 2 Tbs of the heavy cream (it's ok if it's already whipped to soft peaks). Melt them together in the microwave for about 7 seconds. Add this mixture to the soft peak whipped cream and whisk together until mixed. But be careful not to overmix. Add the cream to the pate a bombe and fold. Add the melted and cooled chocolate to the base and fold. Place the mousse in a pastry bag and pipe into molds.

Bittersweet Chocolate Mousse and Milk Chocolate Mousse
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789 ml (3 1/3 cups) heavy cream, 35%, divided 8 large egg yolks, room temperature, divided 113 g (½ cup) caster (superfine granules) sugar, divided 59 ml (¼ cup/4 tablespoons) light corn syrup, divided 59 ml (¼ cup/4 tablespoons) water, divided 100 g (7 ounces) good quality bittersweet chocolate, melted 2 teaspoons pure vanilla extract, divided Pinch of salt 100 g (7 ounces) milk chocolate, melted

1. In the bowl of an electric stand mixer fitted with the whisk attachment, beat 394 ml (1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½ minutes. Transfer to an airtight container; refrigerate for 1 hour.

2. Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes. 3. Meanwhile, in a small-sized, heavy-bottomed saucepan, over high heat, bring 56.25 g (¼ cup) sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil. Cook until clear, large bubbles form, about 1 minute. 4. Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes. 5. Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla, and a pinch of salt. Using a large flexible rubber spatula, stir to well combine. 6. Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking until well combined. Press the mixture through a large fine mesh sieve into a large bowl; discard any solids. 7. Transfer bittersweet chocolate mousse to a large pastry bag fitted with a large, plain round tip. 8. Repeat entire recipe, substituting milk chocolate for the bittersweet. 9. Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain round tip (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar – don’t worry it will set in the refrigerator. You can also pop the cakes in the freezer to give them a good set then remove collars and place in the refrigerator).

For the mousse:
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800g granny smith apples 50g muscovado sugar 200ml double cream, whipped 75ml clear apple juice 7 leaves of gelatine soaked in cold water (or as per packet instructions)

1. The night before you want to serve your mousse, begin by preparing the dried apple slices. Line a baking sheet with baking paper and heat the oven to 70C. 2. Cut the apples into thin slices (about 3-4mm) across the whole of the apple. As soon as the apple slices are cut brush with lemon juice and place on your prepared tray and place in the oven overnight, or for 8 – 9 hours. The oven will slowly dry the apple out, preserving the delicious flavour.

3. To make the base, melt the butter in a small saucepan, then remove from the heat and mix in the biscuit crumbs and the cinnamon. Place in your mould/tin and press the crumbs down with the back of a metal spoon. Place in the fridge to set. 4. Make the mousse by peel and coring the apples and cutting into small cubes. Place the cubes in a pan and add the apple juice and sugar, place over a low heat and allow the apples to soften to make a compote. Once completely soft, pass the apples through a fine sieve to get a smooth puree. Drain the soaked gelatine leaves and while the compote is still warm stir in so the gelatine completely dissolves. Leave to cool. 5. Whip your cream to peak stage and once the apple mixture is cool, fold this into the cream so you have a smooth mixture. Place the mousse mixture on top of your chilled base and return to the fridge to cool for at least 2-3 hours. 6. When you are ready to serve, make your caramel sauce. Place the cream and vanilla pods in a pan and gently bring to the boil. Once it reaches boiling point, remove from the heat and leave to infuse. Place the sugar in a heavy based saucepan and heat gently so it melts and caramelises and obtains a deep golden brown colour. Remove from the heat, pass the cream through a sieve, into the sugar and whisk, be careful as the mixture will spit. Add the salted butter and continue whisking until you have a smooth, thick glossy sauce. 7. To serve, remove your mousse from the tin. Decorate with your dried apple slices and serve with your salted butter caramel sauce. If you fancy adding an extra splash of green mix a tiny amount of green paste on the tip of a cocktail stick to 4tbsp of apricot glaze which has been sieved, gently heated and thinned with 2 tbsp water.

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