Daring Bakers Challenge The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
I personally love Pavlovas. Meringue is a great light, sweet and tasty dessert. Paired with chocolate, and it is heaven. I also like to eat Pavlovas with fruit, for a lighter dessert. Pavlovas are easy to make and once you start, you’ll be hooked. I piped a few simple designs with a medium size pastry tip. I piped a base and either “built” it up on the sides to create a little cup or piped little peaks around the outside.
This recipe is comprised of 4 parts:
1. Chocolate Meringue
2. Mascarpone Mousse
3. Creme Anglaise (used in the Mascarpone Cream)
4. Mascarpone Cream
Chocolate Meringue Recipe:
– 90 grams Egg Whites
– 110 grams Granulated Sugar
– 30 grams Confectioner’s Sugar
– 30 grams Dutch-Processed Cocoa Powder
Chocolate Meringue Directions:
1. Place a rack in the center of the oven and preheat to 200F. Line one or two baking sheets with silicone mats or parchment and set aside.
2. Put the Egg Whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar, 1 tablespoon at a time, until stiff peaks form. (The whites should be firm but moist.)
3. Sift the Confectioner’s Sugar and Cocoa Powder over the Egg Whites and fold the dry ingredients into the whites. (This looks like it will not happen. Fold gently and it will eventually come together.)
4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could free form your shapes and level them with the back of a spoon or an offset spatula.
5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
Chocolate Mascarpone Mousse Recipe:
– 335 milliliters Heavy Cream
– Zest of 1 average sized Lemon
– 255 grams 72% Chocolate, chopped
– 390 milliliters Mascarpone
– Pinch of Nutmeg
– 30 milliliters Grand Marnier or Orange Juic
Chocolate Mascarpone Mousse Directions:
1. Place 120 milliliters Heavy Cream and Lemon Zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.
2. Place the Mascarpone, remaining cup of Cream and Nutmeg in a bowl. Whip on low for a minute until the Mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (Do not overbeat as the Mascarpone will break)
3. Mix about 1/4 of the Mascarpone mixture into the chocolate to lighten. Fold in the remaining Mascarpone until well incorporated. Fill a pastry bag with the mousse or free form mousse on top of Pavlova.
Mascarpone Cream Recipe:
– 1 recipe Creme Anglaise (recipe below)
– 120 milliliters mascarpone
– 30 milliliters Sambucca (optional)
– 120 milliliters Heavy Cream
Mascarpone Cream Directions:
1. Prepare the Creme Anglaise. Slowly whisk the Mascarpone and Sambucca into the Creme Anglaise and let the mixture cool. Putt the cream in a bowl and beat with an electric mixer until very soft peaks are formed. Fold the cream into the Mascarpone mixture.
Creme Anglaise Recipe:
– 235 milliliters Whole Milk
– 235 milliliters Heavy Cream
– 1 Vanilla Bean, split or 1 teaspoon Pure Vanilla Extract
– 6 large Egg Yolks
– 75 grams sugar
Creme Anglaise Directions:
1. In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
2. Combine the Milk, Cream and Vanilla in a saucepam over medium high heat, bringing the mixture to a boil. Take off the heat.
3. Pour about 1/2 cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. Do not overcook.
4. Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.
Pavlova Assembly:
– Pipe the Mousse onto the Meringues and drizzle with the Mascarpone Cream. Dust with confectioner’s sugar and fresh fruit if desired.
I hope you try this recipe. It it very easy, delicious and great for summer!
Until next time,
LOVE & CONFECTIONS!
MORE PICTURES TO COME… my computer is not liking me right now and I can’t upload any more pictures…
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