A Week Of Coupettes

"Coupette" is the french term for dessert layered and served in glass. Now available at CCA Podium Market Cafe with "Flavor of the Day" for P155.00 per glass which you can also take home. My oath is to set experience for every dinner. Each Coupettes comes with different flavors that are somehow classy and sexy designed with my fascination to French Desserts. While studying for the flavor profiles of my first baby at CCA Podium, I decided to go back to the flavors I personally love, the methods I purposely "let alone".. no fuss..nothing very molecular. I wanted to make a dessert that will make it someday to Manila's Best Desserts. This is my "Les Coupettes"..so "Les" start defining each layers! now!

Sunday: Saffron Panna Cotta & Orange Caramel (Grand Marnier) Sauce with Mango Caviar

That cute little yellow specs: Home made Mango Caviar (because it resembles the roe caviar)

The Sauce: Orange Caramel (Flambeed with Grand Marnier)

The Sunday Coupette: Saffron Panna Cotta

The Base: Moist Chocolate Sponge 

Monday; Caramelized White Chocolate Cremeux & Compressed Berries

That cute hollow square garnish: Feulletine Crunch

The Sauce: Strawberry Jelly (not very much of a sauce because it is jellied)

The Monday Coupette: Caramelized White Chocolate Cremeux

The Base: Compressed Fresh Strawberries 

Tuesday; Dark Chocolate Earl Grey Mousse & Lemon Scented Macaron de Paris

That cute little yellow Macaron: Lemon Scented Macaron De Paris with Coconut Jam

The Tuesday Coupette: Dark Chocolate Earl Grey Mousse 

The Yellow Layer: Lemon Curd Jelly

The Base: Moist Chocolate Sponge 

Wednesday: Mango & Madagascar Vanilla Cremeux

The garnish: White Chocolate Leaf

The Wednesday Coupette:  Mango&Madagascar Vanilla Cremeux

The Base: Graham&Cornflakes crumb crusts 

Thursday: Hazelnut L'opera

The garnish: Home made Hazelnut Rocher and White Chocolate blocks

The Chocolate layer: Chocolate Ganache

The Thursday Coupette: Hazelnut Mousse 

The Base: Almond Joconde

Friday: Coconut Milk Panna Cotta & Grilled Pineapples

The refreshing component: Grilled fresh Pineapples and Budbod 

The Friday Coupette: Coconut Milk Panna Cotta

The Base: Muscovado& Sourdough Toasts

Saturday: Peanut Butter Crunch & Bailey's

The garnish: Chocolate Crunch debris

The Saturday Coupette: Peanut Butter Crunch & Bailey's 

The Base: Double Chocolate Cookie Crumbles 

Come and visit, I"m always with high hopes to have your meal desservir with quality and experience :)

Bonne Annee A Tout Les Monde!!!

Happy New Year everybody! I'd like to make this entry short and straight. Short because my featured recipes today are E-asy, and straight as in Straight to satisfy my holiday cravings.I've been busy at work for the past yuletide, I only had time to bake at home during my off so It took me days to write again. Et voila!

I wanted to make a bread pudding, but no, not with left over and stale breads. People often misunderstood "bread puddings" and know them as "left over and stale breads" soaked in warm milk then baked again.. If made with such desire it can actually turn to a bizzarre love triangle with Caramel sauce and Vanilla Ice cream..ohh lala!

They say "You can never understand food (how it tastes, how it looks like, how it is paired, how fancy and odd the flavor affiliations can be) if you don't travel with your palate". So? Who wouldn't like a warm Pain Au Chocolat? Yes! The classy and rich laminated bread with chocolate batonnets inside served warm and dusted with confectioner's sugar? *hands both raised and legs stomping* makes me feel that I am in Paris!

Stale breads for my Bread pudding is a No-No. So today aside from croissants, brioche and loaves, I made my Bread pudding with Pain Au Chocolat.

Pain Au Chocolat Holiday Bread Pudding
3pcs Pain Aux Chocolat (French Baker), cubes

5pcs Brioche or loaf bread (must be moist or rich in eggs),cubes

3 pcs Egg yolk

1/2 cup Sugar

1cup Cream

1 and 1/2 cup Fresh milk

1 cup dried Cranberries

1/2 cup dried Mangoes, cubed

3/4 cup sliced almonds

To make this recipe at home, simply scald the cream and milk, in a separate bowl whisk in the egg yolks and sugar. Just when the milk and cream is warm, gruadually whisk into the eggs and sugar. Strain and continue cooking until nappe. This method is called Creme Anglaise.

When the Anglaise is ready, soak the cubed breads and dried mangoes, dried cranberries. Pour on 2x4 inches mini loaf pan and sprinkle with sliced almonds. Bake at 350F for about 30 mins over bain marie.

Pain Au Chocolat Holiday Bread Pudding

My another attempt for a holiday dessert is my Mango&Caramel Cremeux. It kinda resembles a home made "Mango float" haha!.. Cremeux is the french term for creamy, in Pastry, it's a cross between mousse and creme anglaise.

Mango&Caramel Cremeux

Mine is trifle like with layers of textured crusts and caramel cremeux, and fresh mangoes. Nom nom nom.

Mango&Caramel Cremeux

150g Corn flakes

120g crushed Graham

50g sugar

225g melted butter

100ml Heavy Cream

60g Sugar

400ml Heavy Cream, whipped to soft peaks

3pcs Mangoes, sliced

As needed Honey

The first step is to mix together the crushed graham and crushed corn flakes, sugar and melted butter. Pour the mixture into a mold or trifle glass. Then caremelize 60g sugar and finish with 100ml Heavy cream, cool down.In a separate bowl, whip Heavy cream until soft peaks, fold in the Caramel. 

To assemble the trifle, pour in about half of the Cremeux into the prepared mold, then arrange the slices of fresh mangoes, add another layer of crumbs, pour the remaining mixture of Cremeux, another layer of fresh mangoes and add last layer of crumbs. Garnish top with slices of fresh mangoes and brush with honey or equal amount of corn syrup and simple syrup. Chill before serving.

Mango&Caramel Cremeux

 <3 i declare gluttony. Goo mornin ebribadi! :)