Peanut Butter Milk Chocolate Mousse Cake

Another trial!  Success declared, though not yet perfect and close to Cova‘s Peanut Feuillentine Cake.  The paillete feuilletine lost its crunchiness when mixed with the mousse.  Peanut butter and milk chocolate in two layers, not only a peanut butter mousse cake per Cova’s version.  Not good or bad.  Hmm, it’s a good cake.  Full of peanut’s unique fragrance and creaminess.  Different tastes fused together to enlighten the taste buds.  It’s served after an enjoyable lunch with a friend. 

I did not use heavy cream but normal cream.  5g gelatin used for the two mousse layers.  Yup, thanks to another blogger for information to make a version of mine.

Cake base
2 eggs
44g sugar
44g cake flour
8g oil

Beat the eggs and sugar until thick and fluffy, ribbon like

Fold in the sifted flour, followed by the oil

Pour the mixture into a 18cm cake pan

Bake at 180°C for 20-25 minutes

Let cool.  Brush the cake with brandy

Peanut Butter Mousse                             
33g powdered sugar
1/2 tsp vanilla extract
200g whipping cream
125g creamy peanut butter
30g feuilletine

Blend the peanut butter and half of the powdered sugar well.  Add vanilla and mix till incorporated

Beat the cream with the rest of the sugar till soft peaks form. 

Add half of the cream to the peanut butter mixture.  Blend well

Add the remaining cream and mix well

Lay half of the feuilletine on the cake base

Pour the peanut butter cream mixture onto the feuiletine cake base

Refrigerate for 2 hours

Milk Chocolate Mousse
50g milk chocolate buttons
140g whipping cream
1/2 tsp vanilla extract

Bring 1/4 cup of the whipping cream to a simmer in a small saucepan.

Remove saucepan from the heat and add the chocolate buttons. Stir until smooth. Mix in vanilla extract.

Cool the chocolate mixture

Whip the remaining cream to soft peaks

Fold in the cooled chocolate mixture

Pour the mousse on top of the peanut butter mousse

Let the mousse harden in the fridge for a few hours

Chocolate Peanut Butter Feuilletine Cake

I tried Cova‘s Peanut Butter Feuilletine Cake at a birthday party a few weeks’ ago. It’s stunning and made us falling in love with it.  Feuilletine is crispy, thin little shards of sugar cone.  Peanut butter cream with a hit of crunchy feuillentine.  Gorgeous!  It’s impossible to find the receipe.  But it does not mean giving up.  Ha ha, a twist and totally different texture by combining different receipes.  A chocolate sponge cake, a layer of chocolate peanut butter feuilletine and chocolate mousse, top with cocoa.  Heavenly!

It’s an experiment but a satisfactory one, though not perfect on its first run.  The mousse ring can be extended to a bigger size, letting the mousse flowing down to cover the sponge cake and peanut butter feuilletine.   Milk chocolate will be used next time to allow the flavour of peanut butter becoming more prominent.  A bit cream will be added so that it will soften, not an absolute crunch.

My mum and I share 1/4 of it.  Yeah, mine is a little bit bigger.  I wanted a second piece…..  Perhaps, after dinner.  Yeah yeah, it will only be consumed at home.  Taking mousse around, an hour to office.  No no, too far!  It’s risky.  Beautiful excuse to keep it home.  Let’s give Fanny a call.

Chinese Taro Cake, 山芋千絲糕

It’s the second time to make this but a bigger portion and increased dried scallop for the taste I like.  Chinese sausage was cut into larger dices so that my mother can easily pick it out, not to increase the risk of blogged blood vessels.

1000g Taro         
2 Chinese sausages
50g dried shrimp     
5 dried scallops

Soak the dried scallops and dried shrimps overnight.  Drain.

Steam the dried scallops until it is soft.  Tear it into ribbon-like

Cook the Chinese sausage in water until it gets boiled.  Dice it.

Dice the dried shrimps.

Cut 60% of the taro into stripes.  Grate the test to ribbon shape.  Mix well with the scallop ribbon.

Heat a wok.  Fry the Chinese sausage until it is fragrant.  Add dried shrimps.   Take them out from the wok.

Sauté the taro and cornstarch slightly.  Add the dried scallop.  Add the seasonings, follow by the Chinese sausage and dried shrimps.  Add water and mix well to a paste.

Fill the mixture into a rectangular cake loaf and a 18 cm cake pan.  Press it.

Steam it for 20-25 minutes.  Let cool.

Slice and pan fry the taro cake.  Serve warm.

 

 

芋頭肉1kg    臘腸2條       蝦米50g       瑤柱5粒(浸腍)

調味料:
鹽2茶匙
雞粉、麻油各1茶匙     五香粉、胡椒粉各1/3茶匙
糖2湯匙       生粉310g

1.瑤柱隔水蒸40分鐘至腍，搣成絲備用

2.臘腸氽水後切粒，下白鑊炒至出油，加蝦米炒香，盛起備用。

3.芋頭切絲，下瑤柱絲拌勻。

4.燒熱鑊，下3略炒，加入生粉、鹽、雞粉、五香粉、胡椒粉、糖炒勻後，再下麻油炒香，再下臘腸和蝦米炒勻

5. 放入盤壓實，隔水蒸25分鐘，吃前才切件煎來吃。