Daring Bakers - Croissants

Chocolate, Chocolate, and More Chocolate

Daring Bakers–Coconut Panna Cotta with Mangos

Daring Bakers–Persimmons Crostata (Misadventure #10)

 

With my little break, I have been trying to catch up on the different challenges I participate.  I didn’t realize how many I actually do.  I found out when everybody was posting that this month’s Daring Bakers was crostata.  Luck was on my side because I had an extra pie crust in my fridge calling out to me to make something.  I was going to make a black berry crostata but The Husband reminded me we had some persimmons in the fridge.  I figured why not use it and see if it would work.  It was a different type than I’m used to.  I normally buy the pumpkin looking kind but The Husband found the other type.  It was a bit soft and I prefer to have it hard like a apple.  I tasted a piece and it was extremely sweet but I should have known better when my tongue became very dry.  But I used it anyway.  The crust came out wonderful the fruit not as well.  It tasted quite weird so The Husband and The Daughter ate around the fruit and kept eating the crust. 

I just had 4 persimmons, one 1 pie crust, an egg wash, and raw sugar.  I just rolled out the pie dough until it is about 9 inches.  I left about an inch and a 1/2 boarder and filled the rest with the fruit.  I folded over the edges and cooked it at 350F for 30 minutes.  Five minutes before I took it out, I brushed the crust with a egg wash and sprinkled with the raw sugar.

The fruit became dry.  *Note to self, just use persimmon in breads, cookies, or cakes when I could smash it up.  Next time I’m using the black berries I have in the freezer .

Daring Bakers #1 - Chocolate Pavlovas with Chocolate Mascarpone Mousse

This is my very first Daring Baker's Challenge.  I was so excited I couldn't wait to make this.  I was wanted to join but I wanted to improve my baking and cooking skills first.  I also meant to participate in the Daring cooks but I didn't have a chance this month.  For this month, the theme was Chocolate Pavlovas with a Chocolate Mascarpone Mousse thanks to Dawn from Doable and Delicious.  I have always seen Pavlovas but I have never tried to make them before.  As for the chocolate mousse, I have always viewed mousse as an advance type of dessert to make.  I don't know why but it seemed one of those techniques I didn't think I had.  So when this challenge was stated, I was excited because it forced me to try this instead of delaying making mousse.  Here is the recipes I used.

 

For the Chocolate Pavlova

(Adapted from Daring Bakers)

Ingredients

3 Large Eggs Whites

1/2 Cup + 1 Tbsp of Sugar

1/4 Cup of Confectioner's Sugar

1/3 Cup of Cocoa Powder

Cream of Tarter * I added this

 

Directions

1. Start to whip the egg whites with a little cream of tarter.
2. When the egg whites get to a stiff peaks, slowly add the sugar.  
3. Once it it is fully incorporated, sift in the cocoa powder and confectionery sugar.
4. Slowly fold in the dry ingredients until it is fully incorporated.  
5. Fill a pastry bag and pipe out the meringue on a prepared baking sheet.  I think I made mine a little thin so I would make sure it is thicker or just one big circle.  
6. Bake at 200F for 2-3 hours.  
7. Let it cool.
    

For the mousse I opted with the first mousse recipe that was offered.

 

Chocolate Mascarpone Mousse

(Adapted from Daring Bakers)

Ingredients

1 1/2 Cups of Heavy Cream

Grated Zest of 1 Lemon * I didn't use this because I actually did not get one. 

9 Ounces of 72% Chocolate Chopped *I actually used semisweet since I have a large amount in my house.

1 2/3 Cups of Mascarpone Cheese

A little Nutmeg

1 Tbsp of Grand Marnier *I used orange juice

 

Directions

1.  Pour about 1/2 cup of the cream into a sauce pan on a medium to a medium high heat.
2. Once the cream is warmed up remove it from the heat than add the chocolate and whip until it is fully melted. 
3. Transfer the ganache into a another bowl and let it sit until it reaches room temperature.
4. Take the mascarpone cheese, cream, and the nutmeg and whip it at a low speed until it starts to fluff up to soft peaks. 
5. Fold in the chocolate ganache. 

 

Assembly

1. Take the Pavlova and top it with the chocolate mousse. 

 

I have realized that I need to work in my plating skills :D