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Ruby Financier, Style Rebellion Lollipop, Exotique Mousse Cake
Recipe by Kirsten Tibballs
Try Kirsten Tibballs' decadent desserts; the Ruby Financier, Exotique Mousse Cake and Style Rebellion Lollipops. Their flavours will blow your mind!
- Steps
- Ingredients
Ingredients
Berry Financier
Exotique
PB & J Cream
Style Rebellion Lollipop
Ruby
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Steps
- Preheat two ovens to 165°C fan-forced.
- Set the blast chiller to -40°C and the freezer to -18°C.
- Place two flat oven trays in the blast chiller.
- For the Berry Financier, place the butter in a medium saucepan over high heat and boil until it turns golden-brown and smells nutty.
- In the bowl of a stand mixer, combine sugar, almond meal and plain flour and mix with the paddle attachment to combine.
- Add lemon zest, juice and egg white and continue mixing on a low speed until combined and smooth.
- Pass the butter through a fine sieve into a small bowl, discarding the solids. Place the bowl over a larger bowl of iced water and stir until butter drops to 50°C.
- Whilst mixing the batter, gradually add the butter and mix until fully incorporated.
- Add raspberries and chocolate and briefly mix through. Set aside.
- For the Ruby, transfer one third of the batter into a piping bag and set the remaining batter aside.
- Place a tray of 2.5cm x 13cm éclair shaped silicon moulds onto a flat tray. Pipe mixture into three of the moulds, spaced out across the tray, filling each one to the top edge. Pipe any remaining batter back into the bowl of batter and set aside.
- Bake the tray of financiers in a 165°C oven for 35 minutes or until financier is golden and cooked through.
- Remove tray from the oven and set aside to cool at room temperature for 10 minutes. Transfer silicon moulds to one of the cold trays in the blast chiller and leave until frozen.
- For the Exotique, place the square silicon mat on a flat oven tray. Place the remaining batter into the mould and use an offset palette knife to spread evenly.
- Bake in the other 165°C oven for 30 minutes or until financier is golden and cooked through.
- When cooked, remove from the oven and set aside to cool at room temperature for 10 minutes. Transfer mould to one of the cold trays and in the blast chiller and leave until frozen.
- Combine the cocoa mass and the cocoa butter in a small glass bowl and microwave in 15 second increments until almost melted. Remove bowl from the microwave and stir to melt remaining pieces. The mixture needs to be 40°C so heat the mixture or set aside to cool as needed.
- Meanwhile, place a 40cm x 60cm acetate sheet onto a large perspex board at portrait orientation. Place the silk screen flat side down on top of the acetate sheet.
- Transfer the prepared cocoa mixture to a jug and pour along the inside top edge of the screen, ensuring it does not cover the print. Use a wide squeegee to apply consistent pressure and scrape the mixture down across the silk screen towards yourself.
- Carefully lift the silk screen off to reveal the printed acetate sheet. Set printed acetate aside until cocoa mass has set.
- For the PB & J Cream, halve the vanilla bean and scrape the seeds. Discard the bean.
- In a small saucepan, combine sugar, water, scraped vanilla bean seeds and salt and bring to the boil, dissolving the sugar.
- Place the peanut butter and ruby chocolate in a medium bowl and set aside.
- Meanwhile, in the bowl of a stand mixer, use the the whisk attachment to whip the cream to very soft peaks. Chill until required.
- Pour the boiling syrup over chocolate and peanut butter and whisk to melt and combine.
- Whilst whisking, gradually add the butter, ensuring each piece of butter has been completely incorporated before adding the next.
- Place 60g of the mixture in a small bowl and set aside for lollipops.
- Add the gel paste to remaining mixture and stir to evenly distribute the colour. Cool to approximately 32-34°C.
- In three batches, fold the whipped cream through the larger quantity of PB & J Cream. Transfer to a piping bag fitted with a 1cm plain round nozzle and chill until required.
- For the Exotique, once the printed cocoa mass has set on the acetate, use scissors to cut a square of acetate, approximately 20cm, around the round pattern, ensuring the pattern sits in the centre. With the remaining acetate sheet on a large chopping board. Use a stanley knife and ruler to cut either side of the 4.5cm x 41cm patterned strip.
- Place the square acetate onto a flat tray with the printed pattern facing up.
- Place a 13cm wide cake ring on top of the round pattern. Use blu-tack around the outside of the cake ring to secure it to the acetate.
- Line the inside of the cake ring with one acetate strip, ensuring the pattern is facing into the centre of the ring with the base of the leaves along the top edge. The strip will overlap. Set aside.
- Use a 10.5cm round cutter to cut two discs from the frozen financier sheet, reserving remaining financier for lollipops. Line a tray with baking paper and place discs on the tray.
- Starting from the centre, pipe the PB & J Cream in a coil on top of each financier disc, 1cm thick. Place the financier discs in the blast chiller to set.
- Place the remaining PB & J Cream in the fridge for the Ruby.
- Bring a medium saucepan of water to the boil then reduce to a simmer over low heat.
- To make the sugar syrup, combine sugar and water in a small saucepan and bring to the boil, dissolving the sugar. Remove from the heat and set aside.
- In the bowl of a stand mixer, use with the whisk attachment to semi-whip the cream until it has some body but still collapses. Set aside in the fridge.
- In the bowl of a stand mixer, combine the sugar syrup and egg yolks and whisk continuously over the saucepan of simmering water until mixture reaches 70°C.
- Place bowl in the stand mixer and use the whisk attachment to whip on high speed for 2 minutes.
- Meanwhile, place the chocolate in a glass bowl and microwave in 30 second increments until melted, bringing to approximately 75°C.
- Fold one third of the semi-whipped cream through the chocolate.
- Gently fold the chocolate mixture through the sugar/egg mixture. Fold the remaining semi-whipped cream through. Transfer the chocolate mousse into a piping bag.
- Pipe the chocolate mousse into the prepared cake ring to completely cover the base, approximately 1.5cm deep.
- Use a small palette knife to carefully spread the mousse up the sides of the cake ring, just thick enough to cover the acetate stencil but ensuring not to scrape the print.
- Insert one of the prepared financier discs, PB & J Cream side down.
- Pipe chocolate mousse down the sides of the financier to fill any gaps. Pipe a layer of chocolate mousse on top of the financier, approximately 1cm thick.
- Insert the last disc of financier, PB & J Cream side down. The financier should be level with the top edge of the ring.
- Pipe more chocolate mousse around the edges if needed to fill any gaps. Use a palette knife to remove any excess mousse. Discard remaining mousse.
- Place the cake immediately into the blast chiller for 60-90 minutes or until frozen solid.
- For the Style Rebellion Lollipop, use a 1cm plain piping nozzle to cut six 1cm discs from the remaining Financier, discarding what remains. Place the discs on a small tray.
- Turn the truffle shells in the tray so the hole is facing up. Place one disc of financier into the base of each truffle shell.
- Transfer 60g reserved PB & J Cream into a small piping bag. Cut the tip off and pipe into the truffle shells to fill just below the top of the shell.
- Temper 150g white chocolate by placing it in a small glass bowl and melting it in the microwave in 10 second increments until it is half melted. Stir it vigorously until all the chocolate has melted. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring. The final temperature of the tempered white chocolate should be 29-30°C.
- Place the tempered chocolate into a small piping bag and cut a small amount off the tip. Pipe a little on the top of each truffle shell to seal the hole. Before the chocolate sets, place a lollipop stick into the base of the truffle shell and push halfway through. Set aside at room temperature until set.
- For the Ruby, temper the chocolate by placing it in a plastic bowl and melting it in the microwave in 15-30 second increments until it is half melted. Stir it vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring. The final temperature of the tempered ruby chocolate should be 28.5-29.5°C.
- Place the melted chocolate in a small piping bag and cut 1-2mm off the tip.
- Place a piece of 16cm x 13cm acetate at portrait orientation on a clean bench. Pipe chocolate in a tight circular pattern across the bottom two thirds of the acetate, leaving the top third clean.
- When the chocolate is just set, place the pvc pipe on the bottom edge of the chocolate and tightly roll the acetate around. The chocolate will overlap. Use a small amount of sticky tape to secure the acetate. Carefully remove the pvc pipe.
- Repeat to pipe and roll at least 3 acetate sheets.
- Set aside for 5 minutes then chill in the fridge for 5-6 minutes. Immediately unroll after chilling by gently cutting the sticky tape and carefully unrolling the acetate. Discard the acetate and place the lattice roll on a small tray at room temperature.
- For the Style Rebellion Lollipop, once set, use a small sharp knife to scrape along the seam of the truffle shell until it is smooth.
- Set the lollipop stand on the bench and place a sheet of baking paper underneath to catch dripping chocolate.
- Sieve the black colour into a small bowl and pink colour into another.
- Meanwhile, place 1.2kg white chocolate in a large plastic bowl and microwave in 30 second increments until it is half melted. Stir it vigorously until all the chocolate has melted. If you have some resistant chocolate, use a heat gun to briefly and gently warm the chocolate while stirring. The final temperature of the tempered white chocolate should be 29-30°C.
- Temper the ruby chocolate using the same method. The final temperature of the tempered ruby chocolate should be 28.5-29.5°C.
- Add 130g of tempered white chocolate into each bowl of powdered colour and mix each well to incorporate the colour.
- Use a heat gun to warm a deep glass bowl before transferring remaining tempered white chocolate into it. Set aside.
- Transfer the ruby chocolate and each coloured chocolate into individual small piping bags.
- Cut a small amount off the tip of each piping bag. On top of the white chocolate, pipe lines of coloured chocolate on top of each other, 1cm apart in a grid pattern.
- One at a time but working relatively quickly, dip lollipop into the patterned chocolate and twist as you lift it out. Gently shake the lollipop to encourage excess chocolate to drip off.
- Insert the lollipop sticks upside down into the lollipop stand and leave to set at room temperature.
- Continue dipping each lollipop into the chocolate in a fresh section of the grid, piping more of the chocolate grid on top if required.
- For the Exotique, remove frozen Exotique from the blast chiller and immediately unmould, using a small sharp knife to release the sides if needed. Immediately remove the acetate from the top and sides and discard. Store Exotique in the freezer until ready to glaze.
- Combine the neutral glaze and water in a small saucepan over low heat and gently warm whilst stirring, until all the neutral glaze has dissolved.
- Place the mirror glaze in a medium bowl and pour the dissolved neutral glaze on top. Mix glazes to combine and drop temperature to between 33-35°C.
- Immediately place the frozen Exotique on top of a 7cm ring mould inside a large deep tray. Pour the glaze over the Exotique surface to cover top and sides completely. Working quickly, use a large straight palette knife to gently run across the surface to remove excess glaze from the top. Set aside until the glaze stops dripping.
- Style Rebellion Lollipop, once set, remove the lollipops from the hanging stand and insert into serving stand. Set aside at room temperature.
- For the Ruby, once frozen and whilst still in the mould, use a small serrated knife to trim the top of the financier flat. Unmould while still frozen and place cut side down on a small metal tray.
- Pipe the PB & J Cream in a circular motion on top and down the length of the financier.
- Use a small fine sieve to grate the freeze dried raspberries over the piped cream.
- Transfer Ruby to serving plate. Gently place the lattice tube on top. Chill the Ruby until ready to serve.
- For the Exotique, when the glaze stops dripping, use a small sharp knife to remove the excess drips from the base.
- Use a large palette knife to lift the glazed Exotique onto serving plate. Place in the fridge until ready to serve.
