The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse served in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at Daring Kitchen!
T and T kitchen is one year old Daring Bakers. Our first challenge was Traditional British pudding. And after one year it happened again.
A maple syrup and …. bacon cups?????
Every April someone in Daring Bakers is joking with us! 🙂
We don’t like a maple syrup. We really don’t like maple syrup.
After I find out that I need a maple syrup for a recipe I remembered that I have one somewhere. We bought it years ago from curiosity.
We tried it and didn’t like it, so I put it in the kitchen closet and forget about it.
And when I found it on the bottom of my kitchen closet, my suspicions were confirmed. It was years ago, because the expiration date said …………..
OK., the month here or there, there is no way I’m going to buy another one. I will use this one, the remaining 200 ml and that’s it. 🙂
So I did. This afternoon.
After weighing the whole month, I will-I will not.
After a wonderful Easter weekend spent in nature, and the first business day thereafter, nervous and heavy.
It would be nice if I had the whole day for it, or at least the whole afternoon but in spite of lack of that it turn out pretty good, I think.
I made a maple mousse in nuts short crust pastry containers with bacon roses on top, and chocolate ganache as glue.
One of the 2 maple mousse recipes was the mandatory item, as much as the one edible container, nut bowl or bacon cup, although the edible container was left to our imagination.
I must apologize for the lack of confidence in this recipe. It’s good. It’s actually really good. I pretty often make salt and sweet combinations, but I was really suspicious about maple syrup and bacon.
But the crunchy bacon with maple mousse and chocolate are really good. Very rich in, but surprisingly good.
Cream decrease the taste of maple syrup, and the saltiness of bacon very much agreed with nuts and chocolate.
I’m almost sorry that I don’t have more maple syrup! 😉
- 100g flour
- 100g ground roasted hazelnut
- 100 g ground toasted almond
- 200g butter
- 100g powdered sugar
- 100g of bacon ( 8-10 slice of bacon)
- 240 ml pure maple syrup (not maple-flavored syrup)
- 4 large egg yolks
- 1 package (7 g/1 tbsp.) unflavoured gelatin
- 360 ml whipping cream (35% fat content)
- 100 ml whipping cream
- 150g of dark chocolate
- From ingredients listed above make the dough, wraps the walls and bottom of the mold, and leave for 15 minutes in the refrigerator to set.
- For the handle of the basket, wraps an ovenproof dish measures same as the mold, with aluminum foil and form a handle over it, then cool it 15 – minutes in the refrigerator.
- On the bottom of the mold put the aluminum foil or backing paper and fill it with rise or bean and bake for 15 minutes at 200 ° C, then remove the foil and allow to bake inside.
- Make the aluminium foil rolls, wrap the bacon around it, then put it in a small muffin molds and bake for 15 minutes at 200 ° C. Remove the aluminium foil and bake for another 15 – 20 minutes until it they become crunchy.
- Melt the chocolate with the cream, stirring constantly until completely smooth.
- Cool briefly before coating the basket and bonding bacon rosebud.
- Baked baskets cool down, then connect the handle with chocolate ganache, fill the baskets with chilled mousse and decorate with chocolate tight bacon rosebuds.
- Bring maple syrup to a boil then remove from heat.
- In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
- Add warmed egg yolks to hot maple syrup until well mixed.
- Measure 60 ml of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatin has completely dissolved.
- Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.
- Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
- Whip the remaining cream. Stir ¼ of the whipped cream into the maple syrup mixture.
- Fold in the remaining cream and refrigerate for at least an hour.
- Remove from the fridge and divide equally among your edible containers.