Posted on by Bembum Kitchen

Blackforest Mousse Christmas Bombe Cakes

Hi Guys, Christmas is coming soon and today we are making some Blackforest Mousse Christmas Bombe Cakes. It’s really a special dessert. They have a Chocolate Sponge on the bottom, filled with Dark Sweet Cherries and White Chocolate Mousse. And it’s all covered with a chocolate shell and of course decorated with different Christmas characters.

These are so perfect for holiday season, because we are all so busy around this time of year. You can make these ahead of time for a stress free dessert at Christmas, just keep them in the fridge for up to three days before servings.

It’s glamorous and gorgeous and definitely centerpiece-worthy. The bombe looks seriously complicated and I love that about it, but is easier to make than it looks. 
I have to admit, this are kind of a lot of work but there’s no step that’s really difficult. It’s just a lot of small easy steps.

The cake is super soft and moist, a hint of Rum from Cherries and White Chocolate Mousse is so flavourfull, the modelling chocolate for decoration is really yummy, it’s really good Guys!

These showstopping bombe desserts are perfect for special occasions, I hope you can impress your friends and family over the festive season. Have fun with it!

BLACKFOREST MOUSSE CHRISTMAS BOMBE CAKES
Yield: 5 pieces (4 oz each)
Active time: 2 hour
Total time: 4 hours

INGREDIENTS
Modeling Chocolate (Using Candy Melts):

  • 200 grams White Candy Melts
  • 50 grams Corn Syrup
  • Food Colouring

Modeling Chocolate (Using Real Chocolate):

  • 200 grams White Chocolate
  • 75 grams Corn Syrup
  • Food Colouring

Chocolate Mousse:

  • 1 teaspoon Gelatine Powder
  • 30 grams Water
  • 108 grams White Baking Chocolate
  • 40 grams Milk
  • 238 grams Heavy Cream
  • 8 grams Icing Sugar
  • 1 tablespoon Rum (optional)

Chocolate Sponge Cake:

  • 23 grams Vegetable Oil
  • 8 grams Cocoa Powder
  • 23 grams Granulated Sugar
  • 45 grams Water
  • A Pinch of Salt
  • 3/4 teaspoon Vanilla Extract
  • 45 grams Egg Yolks
  • 53 grams Cake Flour
  • 120 grams Egg Whites
  • 30 grams Granulated Sugar

Cake Shells: Candy Melts or White Chocolate Compound with Candy Colouring
Assembly: Dark Sweet Cherry, Rum

INSTRUCTIONS
Modeling Chocolate:

  1. Melt the chocolate in the microwave or a double boiler (let it cool to the touch). Add the corn syrup, stir just until it turns into a thick, smooth paste.
  2. Pick up the dough as soon as you can easily handle it and knead it over the bowl (knead out as much oil as possible).
  3. Pat the surface of the dough with some paper towel to sop up the oil (pat the dough quickly because the dough is quite sticky at this stage,if the paper sits too long it will get stuck in it).
  4. Once patted dry, wrap it tightly in plastic. Store in an airtight container. Allow the dough to sit 8-10 hours at room temperature or in the fridge to set faster.

Cherries
Strain the cherries, soak it with a generous amount of rum, let it sit for about 1-2 hours.

Chocolate Mousse:

  1. Sprinkle the gelatine over cold water, let it stand for 5 minutes. Then gently melt it in the microwave or in a small pot on the stove (do not boil).
  2. Heat the milk and chocolate until the chocolate melted.
    Combine the gelatin with the chocolate mixture, mix well. Let it cool so it’s no longer hot.
  3. Whip the heavy cream and the icing sugar until firm peaks. Fold 1/3 of the whipped cream to lighten the chocolate mixture, then fold in gently the remaining cream. Add in the rhum. Cover and let them set in the fridge for about 2 hours (it’s very liquidy like soup now, but it will firm up as the gelatine and chocolate sets).

Cake Shell
Melted some chocolate candy melts, use a pastry brush and brush mould on some thin layers of chocolate (let it set in between each layer), 3 coats in total.

Chocolate Sponge Cake

  1. Preheat the oven to 170 degress C.
  2. Grease the pan (10 inch square), place the parchment paper at the bottom of the pan.
  3. Heat the oil until warm, add in to the cocoa powder, mix.
    Add in the sugar, mix. Pour in the water, mix. Add in salt, vanilla, the egg yolks, mix well.
    Sift half of the cake flour into the mixture, mix. Sift in the remaining flour, mix until well combined.
  4. Whisk egg whites until forthy, gradually add sugar, continue whisk until stiff peaks.
  5. Combine the egg whites to the cake mixture (in 2 batches), whisk after each addition, using spatula scrape down and fold it (make sure the batter is well combined).
  6. Pour the batter into the pan. Spread with spatula, Jjggle vigorously till the batter even, tap pan against work surface twice, bake for about 20 minutes.
  7. Once come out off the oven, drop the pan from 2 inch high for about 3 times. Unmould the cake from the pan, peel the parchment paper from sides of the cake and let it cool completely.

Decoration
Knead and colour the Modeling Chocolate as needed. Using template as guide, create the details.

Assembly

  1. Cut the cake (using 2 size of round cookie cutters, one is that the same size as the hemisphere mold and other size is half size of the mold).
  2. Pipe a little bit of mousse into each chocolate shell. Sink in the dark sweet cherries to the mousse. Cover it with some mousse. Place small cake on top of the mousse. Pipe mousse to cover all the inner part. Place the large cake on top.
  3. Store in the fridge for about 30-60 minutes to firm up.
  4. Unmold cakes, decorate them.

NOTES

  1. You can store the cakes in the fridge for up to 3 days before servings.
  2. You can use Candy Melts or real white chocolate to make Modeling Chocolate. Find the recipe in the description above.
  3. There is no special food colouring required to colour Modeling Chocolate.
    Modeling Chocolate already has liquid in it (corn syrup) so adding more won’t hurt. I like to use regular gel food colours like Americolor.
  4. If Modeling Chocolate is too soft and sticky while shaping, you can add add a little bit of cornstach.
  5. Modeling Chocolate Dough will last a very long time (at least a few months). But as it sits, it continues to harden and may require more kneading to return it to a nice workable consistency.

Posted on by Bembum Kitchen

Pink Totoro Chigiri Pan

Hi Guys, today we are making Pink Totoro Chigiri Pan or commonly known as tear off or pull-apart bread. This kind of bread has become extremely popular in Japan.

The name of chigiri comes from the Japan word chigiru, meaning “tear off”, it’s the fact that you can tear off the bread as much as you want from the original square and eat it as you like.

These bread using 5 degress celcious cold storage liquid method. A small percentage of the flour, water and yeast, that have been stored for at least 18 hours in the fridge.

By using this method, it pre-gelatinizes the starches in the flour, meaning they can absorb more water. The bread may rise higher, they will be moister, and will stay soft and fresh longer, and best of all, the method is very natural, no chemical needed.

You can see how puffy it looks, see the inner fluffy structure of this bread. It’s still super fluffy and light as you can see it just melts in your mouth, you will just enjoy it like eating a cloud!

I hope you guys enjoy this video and give it a try as well. If you’re a soft bread lover, I think you’ll enjoy the results. Happy baking All!!

PINK TOTORO CHIGIRI PAN (PULL-APART BREAD)
Yield: 9 pieces (7 inch Square Pan)
Preparation time: 18 hours
Active time: 1 1/2 hour
Total time: 2 1/2 hours

INGREDIENTS
5°C Cold Storage Liquid :

  • 300 grams Bread Flour
  • 300 grams Cold Water
  • 1 gram Instant Yeast
    ** This Cold Storage recipe produce more than we need. You can keep the rest for the next batch.

Bread Dough:

  • 250 grams Bread Flour
  • 15 grams Milk Powder
  • 45 grams Granulated Sugar
  • 3 grams Instant Yeast
  • 150 grams Cold Storage Liquid
  • 38 grams Whole Eggs
  • 90 grams Cold Milk
  • 30 grams Unsalted Butter (softened)

Facial Features Details:
Melted White and Dark Chocolate


INSTRUCTIONS
5°C Cold Storage Liquid

  1. In a bowl or a container, mix in together the flour, water yeast. Mix well (make sure that you are using the instant yeast).
  2. Cover and let them sit at room temperature for outdoor fermentation for about 1 hour and then put them in the fridge for at least 18 hours until ready to use them.

Template For Totoro’s Tummy
Using A4 paper, divide 3 equal sections at the bottom of the paper (it’s about 7 cm each), using round cutter to make the curve shape. Cut it out the curve.

Prepare The Pan
Fold the non-stick baking paper that fits to the bottom of the 7 inch Square Pan, Cut out the sides, then place it into the pan.

Bread Dough

  1. In a large bowl mix in the flour, milk powder, sugar, and instant yeast. Mix well. Add in the wet ingredients (cold storage liquid, eggs and the milk), mix it all through.
  2. Add in the softened butter and mix, pour them on our work surface and start kneading the dough (you can use a dough hook of your stand mixer). If you’re gonna do this by hand it will take for about 15 minutes or so, and with a stand mixer for about 5-10 minutes.
  3. Knead the dough until you can stretch the dough into a thin translucent membrane (this is called windowpane test) without breaking it, that means the gluten is well developed and your dough is ready to rise.
  4. Add on some red food colouring and then start kneading to incorporate it.
  5. Let the dough rest for about 10 minutes (please remember always cover the dough with a plastic wrap or a damp clothes to keep the moisture in and prevent the skin from drying out).
  6. After the dough got enough rest, divide the dough into 9 equal parts (it’s about 45 grams each) and also don’t forget to spare some dough about 30 grams for the ears (cover it with plastic wrap).
  7. Rounding the divided dough one by one and let it rest again for about 10 minutes.
  8. After resting, take one of the dough, flatten it by hand, fold the dough twice, roll it into a smooth ball and then place it in the pan (don’t flour it too much to prevent the dry result). Continue with the rest dough, and they are ready for the fermentation process.
  9. Cover the shaped dough in a pan with a plastic wrap and let them rise for about 50-60 minutes until they are double in size.
  10. Preheat the oven to 170 degress Celcious.
  11. 10 minutes before fermentation is completed, the ear dough is ready to shape. Flaten the dough, cut into small pieces, then shape it into a cone.
  12. Spray the proofed dough surface with some water, and stick the ear to each position.
  13. To complete Totoro’s tummy, place the curve template on the dough, and using a mesh strainer sprinkle some cake flour on the uncovered dough.
    Please note that you need to start from the top row and the rest row should be covered with another piece of paper to avoid the flour.
  14. Cover the dough with a piece of aluminium foil, bake it for about 20-25 minutes (you don’t want to over bake, like have a brown Totoro, so turn on your alarm and check them out right after 20 minutes baking and quickly safe your cutie Totoro).
  15. After baking, take it out from the pan and let it sit on the cooling rack, and don’t forget to remove the baking paper as well (this way will prevent the bread to gets soggy which can cause a wrinkle on their surface later).
  16. After cool completely, add the details with regular melted white and dark chocolate.


NOTE

  1. I usually make the 5°C Cold Storage Liquid one day in advance, so I can immediately use it on the next day.
  2. You can store them for 3 days in the refrigerator and 1 month in the freezer. Store them in the sealed bag or a plastic container to prevent the bread dry.
  3. To reheat the bread: Microwave (30 seconds) or 180° C oven (10 minutes).

Category

Howto & Style