Terese Sau Hansen

Blackcurrant macarons

Blackcurrant

Ingredients

30-40 macarons

GANACHE

  • 300 g milk chocolate
  • 200 ml whipping cream
  • 20 g glucose syrup
  • 40 g freeze dried blackcurrant powder
MACARONS
  • 150 g powdered sugar
  • 150 g almond flour
  • 60 g egg whites
  • 150 g sugar
  • 50 g water
  • 60 g egg whites
  • Pink icing color

Instructions

GANACHE
Melt chocolate using a water bath. Bring whipping cream and glucose syrup to a boil and pour it over the melted chocolate. Mix with a spatula until the ganache is homogenous. Strain the freeze dried and add it to the ganache. Cover it up with clingfilm and let it cool for at least two hours in the fridge.

MACARONS
Add half of the egg whites to a large bowl and whisk until its frothy. Mix sugar and water into a pan and bring it to a boil. Remove from heat when the temperature hits around 120 degrees Celsius. Add the syrup while whisking the frothy egg whites. Whisk until the meringue is room temperature and smooth. When it’s done you add pink icing color. Add a little more than you want, as the color will fade when added with the almond mixture. Strain almond flour and powdered sugar and mix with the last 60 grams of egg whites. Add half of the meringue and fold it in. Then add the rest of the meringue and fold gently again. The macaron dough cannot be too runny or neither too thick. The batter should fall down into ribbons. Transfer the batter to a piping bag and cut a small hole in the end of it. Pipe out 60-80 round macarons shells. Let the macarons sit at room temperature for about 10-15 minutes until dry on top. Bake at 150 degrees Celsius for about 10-12 minutes. Pipe a little ganache on half of the macarons shell and on top you place the other half of the macarons.




Pretty purple glaze (and guide)

Glaze

WHAT CAKES CAN YOU GLAZE?
All frozen mousse cakes. You can of course have other layers inside the cake, but the layers has to be surrounded by mousse. The glaze will reveal any kind of unevenness, so therefore a frozen mousse gives you the smoothest base for glazing. Remember to even it out completely before you start glazing. If you do not use a silicone mould, there might be edges of top of the glaze or a marking point from where the acetate has been sitting. Even these out with a warm knife or spatula.

WHAT BAKING EQUIPMENT DO YOU NEED?
You need a confectionary thermometer and a hand blender. And I will always recommend you to use a bowl that has a spout. This makes it so much easier pouring over the glaze.

CAN YOU RE-USE THE GLAZE?
Yes, you can! Place a glass upside down in the middle of a pie dish. The glaze will run down to the pie dish and you can easily pour the glaze to a food storage box and keep it in the fridge for about a week. Just reheat it to around 38 degrees Celsius and let it cool to 35 degrees.

WHAT IS THE IDEAL TEMPERATURE?
Temperature is vital when it comes to glazing. 35 degrees Celsius is preferred. It is also alright if the temperature reaches 34 degrees. The higher the temperature the more difficult it is for the glaze to stick to the cake.

WHAT CHOCOLATE CAN YOU USE?
You can use both dark, milk, white and ruby chocolate. As long as it is a real chocolate. A real chocolate only contains fat from the cocoa butter.

CAN YOU REPLACE THE WHIPPING CREAM WITH ANOTHER KIND OF LIQUID?
Yes! You can replace it with condensed milk, fat coco milk and surely also lactose free cream or soy cream.

CAN YOU REPLACE THE WATER WITH ANOTHER KIND OF LIQUID?
You can replace the water with clear strained water from boiled berries, limes, lemons etc. As long as the liquid is totally clear. I would not replace all water, maybe make it half and half.

IS THE AMOUNT OF INGREDIENTS THE SAME, NO MATTER WHAT CAKE YOU WANT TO GLAZE?
When you glaze a cake with a hole in the middle, like the one in this recipe, you might use more glaze than usually. Therefore, I always make a larger portion.


Ingredients

  • 9 gelatin sheets
  • 225 g sugar
  • 225 g glucose syrup
  • 135 g water
  • 150 g whipping cream
  • 225 g chocolate
  • Icing color (I use Wilton icing colors)

Instructions

Soak the gelatin sheets for at least 15 minutes in cold water. Finely chop the chocolate and add to a large bowl. Bring sugar, glucose syrup and water to a short boil in a saucepan. Take off heat and add whipping cream or condensed milk. Stir. Then add the soaked gelatin. Stir again. Pour over the chocolate and blend with a hand blender. Make sure the hand blender is kept underneath the glaze the whole time to avoid air bubbles. Add white icing color to the glaze until satisfied with the white color. Let the white glaze cool to around 38 degrees Celsius. When the glaze is 38 degrees Celsius you divide it into three portions in three separate bowls. Add purple icing color to two of the portions. Add more to one of them than the other in order to get three different glaze colors. Now mix the three glazes together, the white, light purple and dark purple, into a bowl. Make sure the bowl has a spout. Pour some of the white glaze into the bowl, then the light purple, then the dark purple. Repeat around six to eight times until there is no more glaze. Place a frozen mousse cake.




Lemons

Lemons

Ingredients

4 lemons
1 x Silikomart lemon silicone mold

LEMON CURD

  • 1 gelatin sheet
  • 4 organic lemons
  • 200 g sugar
  • 3 eggs
  • 75 g butter
LEMON MOUSSE
  • 4 gelatin sheets
  • 100 g sugar
  • 3 pasteurized eggs
  • 1 tablespoon vanilla paste
  • 3 organic lemons
  • 1 cup whipping cream
SHORTCRUST
  • 250 g all-purpose flour
  • 50 g almond flour
  • 1 teaspoon vanilla paste
  • 100 g cane sugar
  • A bit salt
  • 150 g room tempered butter
  • 1 egg
COVERING
  • Silikomart Yellow Velvet Spray
  • OR yellow colored white chocolate
  • Mint leaves

Instructions

LEMON CURD
Wash the lemons. Put sugar and lemon zest (from three out four lemons) in a saucepan and rub the two ingredients together. Add the eggs and strain the lemon juice (from all four lemons) into the saucepan. Whisk together. Start by low heat and whisk continuously. Later you can increase to medium heat. Make sure the eggs won’t turn scrambled. As soon as the curd hits about 80-82 Celsius degrees (176-179 Fahrenheit) remove from heat. Add the gelatin and butter, and let everything come together. Strain the curd. Place the curd in a 3-4 cm. half sphere silicone mold. Place the curd in a freezer and let it sit for at least two hours.

LEMON MOUSSE
Whisk eggs, sugar and vanilla light and fluffy. Place lemon zest and juice in a saucepan and let it boil for a second. Add the gelatin to the warm lemon juice. Strain the juice and let it cool until it hits about 38 Celsius degrees (100 Fahrenheit). While the lemon juice cools, whisk the whipping cream. You do not want to whisk it too much, as it will turn to butter, just let it become a bit thicker. Now fold the lemon juice into the fluffy whisked eggs. Afterwards add the whipped cream and carefully fold everything together. Place the mousse in the lemon silicone mold. Do not fill the mold completely yet. Place one half sphere of curd on top of another half sphere so you now have one sphere. You need four of these. Carefully drop the sphere into the lemon mousse. Place the lemon molds in the freezer for a least a day.

SHORTCRUST
Bring together butter and dry ingredients until it starts looking like breadcrumbs. Add the egg. As soon as the ingredients comes together, stop mixing and kneading. Wrap the dough in cling film and place in the fridge for at least an hour or till the next day. Roll the dough till thin and cut out circles that matches the size of the lemon silicone mold. Bake for about 15 minutes at 175 Celsius degrees (350 Fahrenheit) or until light golden. Let them cool completely.

FINAL TOUCH
Loosen the completely frozen mousse from the molds and place them onto a baking sheet. Spray the frozen mousse with the Silikomart Velvet Spray or if you have a chocolate spray machine, you can use this. Then temper your white chocolate and add mix with yellow tempered cocoa butter. Place your lemons on vanilla cookies and top it off with mint leaves.




Apples

Apples

Ingredients

For 10 apples you need:
2 x Silikomart Apple/peach/cherry mould
2 x half-sphere mould 30 mm
Chocolate spray gun or a paint spray gun

APPLE COMPOTE

  • 8 apples
  • 6 tablespoons sugar
  • 1 lemon (only the juice)
  • 0.5 dl water
  • 1 vanilla pod

APPLE VANILLA MOUSSE
  • 5 sheets of gelatin
  • 2 dl sour cream (38%)
  • 150 g sugar
  • 1 dl apple juice (with no added sugar)
  • 1 lemon
  • 1 vanilla pod
  • 5 dl whipping cream

CHOCOLATE SPRAY
  • 250 g ruby chocolate
  • 60 g cocoa butter
  • Red cocoa butter color
  • Yellow velvet spray (Silikomart)

Instructions

APPLE COMPOTE
Important! Do NOT throw out the stems from the apples. We want to use them later. Peel the apples, remove the center and cut them into even squares around 1 x 1 cm. Split the vanilla pod down its length using a paring knife. Scrape out the seeds and mix them with a teaspoon of the sugar to separate the seeds from each other. Add all ingredients to a saucepan and heat it up at low to medium heat. Let it boil for at least ten minutes. The apples shall still have some texture and crunchiness, but the water and juice needs to thicken a little bit before its done. Fill your half-sphere moulds with the compote and freeze for at least two hours.

APPLE VANILLA MOUSSE
Add cold water to a large bowl and add one gelatin sheet at a time into the water. Let them soak for at least 15 minutes. Meanwhile add sour cream and 125 grams of the sugar to a large bowl. This bowl will later contain the whole mousse. Mix sour cream and sugar gently till the sugar is dissolved. Here you also add vanilla seeds. Add apple juice and lemon juice to a saucepan. Bring it to a boil for a couple of minutes. Then you add the soaked gelatin and stir. The gelatin will melt in the hot juice. Let the juice cool to around 40 degrees Celcius. Meanwhile you whip the heavy cream lightly. It is important that you don’t overwhip it as the mousse might don’t come together. When the juice has cooled, add a tablespoon of the sour cream mix to it and stir. This stabilizes the temperature of the juice, which is so important when you work with gelatin. Add the juice to the sour cream mixture and stir. I use a spatula for this. Now you add half of the light whipped cream and fold. Add the rest and fold gently again. Fill up every apple mould half way up. Then put together two half-spheres of apple compote and place them on top of the mousse. Fill the rest of the apple mould with apple mousse. Freeze overnight.

CHOCOLATE SPRAY
Melt cocoa butter and chocolate using a water bath or in the microwave. Melt red cocoa butter color and add to the melted chocolate. Add until you are satisfied with the color. If you don’t have access to the ruby chocolate, you can use white chocolate as well. The white chocolate just needs more red cocoa butter color. Add it to your spray gun machine. Free the apple mousses from the mould and place them in a large cardboard box. The chocolate spraying is a real mess, so the cardboard box will prevent the chocolate from going in all kinds of directions in your kitchen. Stick a trussing needle on top of the mousse where the stem will later be placed. Spray each apple with your red chocolate. Finish off with a little bit of yellow velvet spray from Silikomart. This will give the apples a more realistic finish. Place a stem on top of each apple. Let them defrost for a couple of hours before serving the same day.




Caramel tarts (gluten free)

Carameltarts

Ingredients

Eight small tarts or one large
!!! If you want this recipe to be gluten free you can buy gluten free crackers or bake some yourself and use in the recipe.

CRUST

  • 300 g oat crackers (gluten free if you like)
  • 70 g milk chocolate
  • 125 g butter
  • 50 g salted and roasted peanuts
  • A little sea salt

CARAMEL
  • 400 ml whipping cream
  • 200 g sugar
  • 100 g glucose syrup

Instructions

CRUST
Melt butter and chocolate on low heat in a saucepan. Mix together with oat cracker crumbs. Press the mixture into small cake forms or one big bottom. Sprinkle a little salt and roughly chopped peanuts onto the crust. Let it sit in the fridge while you prepare the caramel.

CARAMEL
Mix all ingredients into a large saucepan and turn on the heat to medium. Let the caramel boil on medium heat for about 40-45 minutes. Stir once in a while. When the caramel gets this lovely dark caramel-kinda color, it’s done. Let it cool for about 10 minutes in the saucepan. Then pour it over the crust. Let it sit at room temperature for about 20 minutes before you put it in the fridge for about 1-2 hours.




Cream puffs

Creampuffs

Ingredients

40 cream puffs

MARZIPAN PIECES

  • 800 g marzipan
  • 3 teaspoons licorice powder (more or less)
  • A little powered sugar
RASPBERRY MERINGUE
  • 500 g sugar
  • 150 g water
  • 230 g glucose syrup
  • 300 g pasteurized egg whites
  • 40 g freeze dried raspberries
CHOCOLATE
  • 600 g ruby chocolate
  • 120 g cocoa butter

Instructions

MARZIPAN PIECES
Preheat oven to 200 degrees Celsius. The amount of licorice powder depends on how strong yours is. It is up to you how much you want to add. Mix marzipan and licorice powder well together with your hands. Spread a little amount of powdered sugar onto your kitchen table and roll out the marzipan thinly. You need around 40 marzipan pieces in total. Use a glass or a sharp round object for this. Place the round marzipan pieces on a baking sheet and bake them for only 5 minutes. Let them cool on an oven grid.

RASPBERRY MERINGUE
Use 470 g of the sugar and put it in a saucepan together with water and glucose syrup. Turn on to high heat and bring it to a boil. The syrup needs to reach a temperature that says 117 degrees Celsius. Meanwhile you begin to whisk the egg whites with the last 30 grams of sugar. Do not whisk it too much, just until it gets stable and frothy. When the syrup hits 117 degrees Celcius pour in into the egg whites a little at a time, while whisking on medium high speed. When all syrup is added, keep whisking on high speed for at least 15 minutes maybe more. Add freeze-dried raspberry dust and fold. Add the meringue to a piping bag with a 18-22 mm. large piping tip. Pipe the meringue on to the marzipan cookies and let it sit for half an hour in the fridge. Meanwhile, prepare the chocolate.

CHOCOLATE
Finely chop the chocolate and cocoa butter. Melt the chocolate butter at first for one minute then add the chocolate. I temper my chocolate in a microwave oven as it is, for me, the far easiest way to do it. Warm the chocolate 30 seconds a time and stir. When it is almost melted completely check the temperature. We want a temperature that says 32 degrees Celsius. If it is almost there heat for a few seconds again. If the temperature is higher, let it cool for a few minutes. Pour it into a tall glass or can. Dip each cream puff into the chocolate (it should be upside down). Make sure the chocolate covers all meringue down to the bottom. Let the chocolate fall off a bit before you turn it around and place it on a oven grid. Here the chocolate will harden if it is well-tempered.




No-bake raspberry cheesecake

Cheesecake

Ingredients

There is a video tutorial on how to make this cheesecake on my Instagram: teresesau

CRUST

  • 200 g oat biscuits
  • 100 g butter
CREAM CHEESE FILLING
  • 2,5 sheets of gelatin
  • 400 g cream cheese
  • 50 g yoghurt
  • 80 g brown sugar
  • 1 lemon
  • 1 vanilla pod
CARAMEL GANACHE
  • 200 g caramelized white chocolate
  • 100 ml whipping cream
  • 20 g glucose syrup
TOPPING
  • Fresh raspberries

Instructions

CRUST
Melt the butter on low heat. Mix with oat cracker crumbs. Press the mixture into a bottom that is around 18 cm. Let it sit in the fridge, while you prepare the cream cheese filling.

CREAM CHEESE
Add cold water to a large bowl and add one gelatin sheet at a time into the water. Let them soak for at least 15 minutes. Whisk cream cheese and yoghurt together in a large bowl. Mix lemon juice, sugar and vanilla seeds from the vanilla pod into a saucepan. Bring it to a boil. Add the soaked gelatin to the hot syrup and stir. Let the syrup cool to around 40 degrees Celcius, then add it to the cream cheese mixture. Whish everything nicely together. Pour the cream cheese filling on top of the crust and place into fridge again for at least an hour.

CARAMEL
Melt the chocolate using a water bath. Bring whipping cream and glucose syrup to a boil and pour it over the melted chocolate. Mix with a spatula until the ganache is homogenous. Pour it over the cream cheese and let it sit in the fridge for at least two hours or more. Top it off with fresh raspberries and chocolate pearls.




Strawberry macarons

Strawberrymacarons

Ingredients

There is a video tutorial on how to make these macarons on my Instagram: teresesau
30-40 macarons

MACARONS

  • 150 g powdered sugar
  • 150 g almond flour
  • 2 egg whites
  • Red icing color
  • 150 g sugar
  • 50 ml water
  • 2 egg whites
STRAWBERRY GANACHE
  • 200 g Valrhona Strawberry Inspiration chocolate
  • 100 ml whipping cream
  • 20 g glucose syrup

Instructions

GANACHE
Melt chocolate using a water bath. Bring whipping cream and glucose syrup to a boil and pour it over the melted chocolate. Mix with a spatula until the ganache is homogenous. Transfer the ganache to a piping bag. Let it cool for at least two hours in the fridge.

MACARONS
Add two egg whites to a large bowl. Mix sugar and water into a pan and bring it to a boil. Remove from heat when the temperature hits around 120 degrees Celsius. Add the syrup while whisking the egg whites. Do not start whisking before adding the syrup. They shall rise together. Be patient here, the meringue has to be whisked for at least 10 minutes before finished. Check out my tutorial on Instagram. Mix almond flour, powdered sugar, the last two egg whites and red icing color in a large bowl. Add half of the meringue and fold it in. Then add the rest of the meringue and fold gently again. The macaron dough cannot be too runny or neither too thick. The batter should fall down into ribbons. Transfer the batter to a piping bag and cut a small hole in the end of it. Pipe out 60-80 round macarons shells. Let the macarons sit at room temperature for about 15-30 minutes until dry on top. Bake at 150 degrees Celsius for about 10 minutes. Pipe a little ganache on half of the macarons shell and on top you place the other half of the macarons.