Emeraude

Early this year, I visited Bangkok with a few of my friends. Mainly a shopping trip. It seems a ritual for us to go to Lenotre in Siam Paragon everytime we fly there. Last year too, it was our first time. If ever we’d go to Bangkok again, we’d definitely visit Lenotre again, and also other cafes near by.

I remember, in 2009, when we first stumbled upon the shop, many beautiful cakes and pastries greeted us gleefully. I was quite interested in the little piece of bright red and green cake. Immediately, I knew it’d be a pistachio and raspberry or other red berries combo. It’s a classic pairing between the both. Ruby and Emerald ? Well, both expensive and exquisite. Then in 2010, we went in, and we ordered it too! along with many other cakes.

Guess we’re not going to Bangkok in 2011. So, I kinda decided one FINE day, to remake the cake, Emeraude

It’s been a very very long time since I made an entremet, or something beyond. Why ? Well, I guess that’s the cons if you bake alot of novelty cakes and cupcakes for sale. By the time you want to make a cake for yourself, you’d think twice. I wasn’t keen on a slab of butter cake or another dozen of chocolate cupcakes, that’s for sure. Inspiration caught me, and I wanted to make LCB stuffs!!

So I decided on this pistachio and raspberry cake.

Because it was quite experimental, in terms of recipe yields, I ended up with a few verrines. I made a 6″ square cake, and while trying to scale down the recipes and rewrite them, I had a few left overs here and there.

So now you see, verrine cups come to the rescue!! I bought them, thinking “OH maybe one day when i make something, and have leftovers, I’m just gonna verrine-fy them :D” Indeed!

And that’s the Persian Fairy floss, that my ex-housemate from Sydney brought for me. Yay!! But it became quite sticky because of the humidity level at home and it was quite hard to tear them apart, giving them the fluff texture!

So what exactly is this piece of thing here! Here are the break downs.

From the bottom,

1. Pistachio dacquoise

2. White Chocolate bavarian cream

3. pistachio joconde soaked with rose water imbibage

4. white choc bavarian cream

5. raspberry gelee

6. white choc bavarian cream

7. pistachio joconde

8. strawberry jam glaze

There wasn’t exactly a full recipe on this exact cake. So I had to source the recipes from my LCB days, some cookbooks and from the internet. Or even take the basic recipe and adapt with another ingredients. So all the time, I was hoping it wouldn’t be too wobbly or that the components would differ too much in texture.

If you’d like to make this cake you can use this recipe, or simplify it by skipping the dacquoise. Well, ok, I wouldn’t, honestly. Dacquoise has a slighty nuttier flavour and more biscuit like texture compared to the joconde. Variant textures are important in a dessert, at least for me. But I think the joconde layer was too thick. Shall probably make it flatter next time around.

Ok, enough blablabla. recipe please.

Emeraude

Raspberry and Pistachio entremet with White bavarian cream

(makes a 6″ square cake, and 4 verrine cups)

Pistachio Dacquoise
7g sugar
62g egg white
50g icing sugar
70g finely ground pistachio
35g roughly chopped pistachio
pinch of cream of tartar

White chocolate bavarian cream
66g milk
70ml cream
1/2 vanilla pod, seeds scrapped
76g egg yolk
5g gelatine
180g white couverture chocolate
265 cream.

Pistachio Joconde
125g icing sugar
60g almond meal
65g pistachio meal (finely grounded pistachio)
150g whole eggs
33g flour
25g melted butter
100g egg whites
16g sugar

Rose imbibage (soaking syrup)
50g sugar
100ml water
4-5 dried rose buds (or 1 tsp rose water)

Raspberry gelee
1.5 tsp gelatin powder
15ml cold water
1 cups frozen raspberry
20g caster sugar

Method

1. Make raspberry gelee layer first. Mix gelatin powder and cold water and set to bloom. In a pot, cook raspberry and caster sugar. Crush with a whisk, or blend in a blender. Heat gelatin in microwave for 30 secs or till completely melted. Pour into raspberry and mix well. It’s optional to strain the raspberry puree. I personally like abit of crunchy texture, so I kept the seeds. Lay a cling film on a board, and place square cake ring. Pour into cake ring and set for min 2 hours.

2. Make pistachio dacquoise. Whisk egg white and a pinch of cream of tartar till soft peaks. Add in caster sugar and whisk till slighly glossy and stiff. Sift icing sugar and mix with ground pistachio. Gently fold into egg whites. LAstly, scatter roughly chopped pistachio into the batter. Pour into a sheet pan lined with Silpat or parchment paper, lightly spread it with spatula. Bake at 200 C for 15-17 minutes. Remove from oven, and cut a 6″ square. If there are leftoevers, cut out for verrines.

3. Make pistachio joconde. In a mixing bowl, whisk icing sugar, almond and pistachio meal and whole eggs till light and almost double in volume. It should be at a ribbon stage. In a separate bowl, whisk egg whites till soft peak. add in caster sugar and whisk till medium peak. Set aside. Gently fold in flour into whole eggs batter. Gradually fold in melted butter. Then lastly fold in meringue in 2-3 batches. Pour into a sheet pan lined with Silpat or parchment paper, spread it (it should be twice more than the dacquoise batter). Bake at 220 C for 8 minutes. Cut 2 pieces of 6″ square, and leave the remains to make verrines.

4. Make imbibage. In a small pot, put everything inside and bring to a boil for 1 minutes. Remove from heat and set aside.

5. Make white chocolate bavarian cream. First make cream anglaise. Mix gelatine with 1 tbsp of cold water, let it set. Bring milk, cream and vanilla beans to a light boil (NOT rapid boil). Pour 1/4 of the milk and cream into egg yolks and stir with a whisk. Gradually pour in the remaining cream and whisk constantly. Pour in the cream back into the pot and let it cook over very low heat, while whisking constantly. The cream will thicken a bit (or coats the back of a wooden spoon). When done, remove from heat. Meanwhile, melt white chocolate in the microwave or over a bain marie. Melt gelatin too. Pour gelatin into creme anglaise, stir. Then add in white chocolate and stir till well incorporated. Pass the entire batter through a sieve to remove and possible cooked eggs, or unmelted gelatin or chocolate. Put the bowl over a ice water bath to cool down the mixture. Whisk cream in a separate bowl to medium peaks. Lightly fold in whipped cream into the white chocolate mixture.

6. Assembly. Line a layer of pistachio dacquoise at the bottom of a 6″ square ring. With a pasty brush, baste with abit of imbibage ontop. Pour a layer of white chocolate bavarian cream. Add pistachio joconde. Soak with imbibage. Pour in a layer of cream. Lay the gelee on top. Pour cream. Add the 2nd layer of pistachio joconde, and soak with imbibage with brush. Pour a thin layer of cream ontop. Leave to chill for a few hours. When the cream has set, pour glaze on top.

7. To make verrines, same thing, layer everything into the cups, but you can do dacquoise, cream, gelee, cream, joconde, cream, since it’s shallower. For me, I used raspberry compoted cooked with a bit of starch instead since I didn’t have any extra gelee.

Enjoy 🙂

27 Comments

27 Comments on Emeraude

  1. Pei-Lin says:

    SS, I guess I was one of the lucky ones to be able to try l’Emeraude! Thank you!!! Thanks for sharing the recipe! Honestly, I think it was pretty good. See, even my picky mom, who doesn’t have sweet tooth, thought it was nice. My bro was like, “Har, mak dah makan kek kawan you punya!?” LOL! LOL! Too bad!

    Ooi! Manu lu cari gelas segi empat tu? I pun mau!!!

    K, next up: your “Hawaii” cake!” HAHAHA!

  2. Lena says:

    hi, i must say that this really captures my heart..but looking at the recipe, it would take me years to really learn this. Hope you can consider conducting a baking class here in Ipoh, i’ll be the first one to sign up. Btw, just some feedback, i dont know why i always have problems coming to your blog..it always take a very long time to get your page loaded..i’m just wondering if others have the same encounter too?

  3. bakertan says:

    hi swee san,

    the emeraude looks darn good! Pei-lin was so lucky to have a go at it. I have a similar recipe but it uses mango mousse instead of the bavarian cream. I thought of attempting it but its too tedious.

  4. wendyywy says:

    I’m the other lucky one!!!!

    I like the jaconde layer. The best!!
    Can’t wait for the ccoconut lime mango passionfruit pineapple lemongass cake……………
    I am still thinking of the lemongrass flavour, super delicious yummy!!!

  5. This is the most glorious looking dessert. I also love the more rustic version in the verrine cups. So pretty!!

  6. sweesan says:

    Pei-Lin, haha glad ur mum liked it! kek hawaii ar… minggu depan lar

    Hi Lena, I’m using another pc to access to my blog, with uber slow connections and it’s ok, loads as quick as other pages. Baking class in Ipoh? I’m sure in Ipoh you can find some too 🙂

    Bakertan, pistachio raspberry and mango ? hrm.. not sure about that, too contrasting in flavours imho. Too tedious, too yummy!! hehe

    Wendy, haha I’m not surprised u remembered all the flavours in the cake, (oh wait, except for banana) Glad u liked it.

    Hi Lizzie, thanks 🙂

  7. WOW, this is really impressed !! Ya, I also still waiting for your recipe lemongrass cake recipe, can’t forget the lemongrass flavours.

  8. This is such a beautiful cake! Well done!

  9. sweesan says:

    Sonia, haha it seems like the lemongrass cream was a hit!! And I thought the taste wasn’t strong enough ehheeh

    3hungrytummies, thanks!!

  10. DG says:

    Gorgeous! Both desserts absolutely look good & delicious.

  11. simonso says:

    Thats the sexiest cake ever.

  12. maameemoomoo says:

    So gorgeous!

    And the layers… so consistent!! I want the one in the square cup! ^_^

  13. This looks amazing Swee San! Guess the only time I wool try to attempt this is when I have the whole day to myself…when will that be??? Pistachio & raspberry… Very nice!! Love the color…got some Christmas mood to it, heehee!

  14. sweesan says:

    Hi DG, Thanks

    Simonso, hahaha but it’s straight cut! 😛

    maameemoomoo, hehe if only the joconde layer is thinner, it’d be great!

    Hi Bee Bee, Oh yeah, definitely some christmas mood to it. Actually you don’t need a whole day. You can break up and make in 2 days. Gelee, joconde and dacuqoise first day, then the cream and assembly on the 2nd day..

  15. This looks exquisite! I love the combination of flavours and textures

  16. Pureglutton says:

    Wow…such a gorgeous cake! Impressed 🙂

  17. This looks really cool! I’m attracted to the colours! Bookmark this recipe first, will find a day to make it (I hope).

  18. Jane Lim says:

    Hi Swee San,
    Your cake looks so professional and so attractive! Using pistachio for the cakes definitely made it very high class! I shall bookmark this and attempt it someday. Hopefully, it’ll turn out as beautifully as how you’ve done it. Thanks for sharing the recipe!

  19. Su-yin says:

    Oh, this looks amazing! I wish I could have tried a slice too 😛

    p.s not watching Top Chef Desserts, they’re not showing it here (yet) – am sure it’ll be coming our way soon. Currently watching season 2 of Masterchef Australia.

  20. Jane says:

    This is just extraordinary!I’ve never seen anything quite like it. You are such a talented baker, and your blog is really beautiful.

  21. Crustabakes says:

    This looks beautiful, i love the bright red against the pale green. I have never made entremet before, it seems so detailed and difficult!

  22. Patty says:

    Wow – what a gorgeous cake! Sounds absolutely delicious too. I love your experimental spirit. 🙂

  23. trinidad says:

    so nice!!! thank’s !

  24. This is so beautiful and sounds so good. Even though I love baking, I don’t know if I could make something with so many parts. Good for you!

  25. Wow so pretty! I was just reading through the directions and O.M.G, respect!

  26. sweesan says:

    Hi all, thanks for your comments 😉 If anyone attempts this cake, make sure u do it step by step and do one thing at once. It’s much easier that way 🙂

1Pingbacks & Trackbacks on Emeraude

  1. […] I’m good too. You can see the last pistachio and raspberry combination I’ve made, the Emeraude inspired from Lenotre’s in Bangkok. (haven’t been making much cakes lately anyway, […]

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