Desserts

• In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
  
• In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
  
• Remove the mixture from the heat source and place into a blender to purée.
  
• Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
• Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
• Cool the raspberry mixture to room temperature.
• Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
• Whip the cream until stiff peaks form (5-7 minutes).
• Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers.
  
• Chill the raspberry mousse for 4 hours before serving.

White Chocolate Ganache Center Filling for Dome Cake

• Place chocolate in a heat proof bowl.
• Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
• Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
• Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.
  

Raspberry Mousse for Dome Cake

• In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
  
• In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
  
• Remove the mixture from the heat source and place into a blender to purée.
  
• Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
  
• Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
• Cool the raspberry mixture to room temperature.
• Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
• Whip the cream until stiff peaks form (5-7 minutes).
• Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your dome cake.
  

Shortbread Cookie Dome Cake Base

• In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
• Slowly add flour and salt and cream together.
• Press the cookie base into a 9"x13" pan lined with parchment paper.
• Bake for 16-20 minutes at 350 degrees F.
  
• Cool the cookie base. Make cut outs of your cookie base once it has cooled for your raspberry dome cake.
  

How to assemble Raspberry Mousse Dome Cake

• You will have enough for 8 half sphere raspberry dome cakes. Reuse your half sphere molds as needed.
• Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
• Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
  
• Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
• Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
  
• Place the raspberry mousse dome cake in the freezer overnight.
• Remove the raspberry mousse dome cake from the silicone mold.
  
• Serve immediately. Freeze the raspberry mousse dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The raspberry dome cake is good for up to 1 month in the freezer.

Chocolate Mirror Glaze for Entremet

• Place 38 ml water and gelatin together in a small bowl to bloom gelatin. Let stand for 5 minutes.
• Using a whisk, mix together cocoa powder and 2/3 cup of water in a medium saucepan on medium heat. Make sure all of the clumps are removed, and it should become the consistency of paste.
• Add a couple of tablespoons of the heavy cream to mix into the cocoa powder. Whisk until it has combined.
• Add the rest of the heavy cream and sugar and mix with a wooden spoon as gently as possibly. You will not need your whisk anymore, as this will create bubbles, which can ruin the chocolate mirror glaze.
• Bring the mixture until it starts simmering. Remove the mixture from the heat source right before it starts boiling.
• Add the gelatin and mix together.
• Place a fine mesh sieve over a small heat proof bowl. You'll want the sieve as close to the bottom of the bowl as possible, this will prevent bubbles from forming.
• Pour the mirror glaze into the sieve. Let the mixture fall through on its own. It will take awhile to fall through (20-30 minutes).
• As soon as the glaze is through the sieve, put a layer of plastic wrap touching the glaze to cover it. This will prevent the glaze from forming a skin on it.
• Cool the chocolate mirror glaze until it reaches room temperature. You can place it in the fridge until you're ready to use it.

White Chocolate Ganache Filling for Entremet

• Place chocolate in a heat proof bowl.
• Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
• Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
• Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.
  

Raspberry Mousse for Entremet

• In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
  
• In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
  
• Remove the mixture from the heat source and place into a blender to purée.
  
• Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
• Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
• Cool the raspberry mixture to room temperature.
  
• Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
• Whip the cream until stiff peaks form (5-7 minutes).
• Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your entremet cake.
  

Shortbread Cookie Cake Base for Entremet

• In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
• Slowly add flour and salt and cream together.
• Press your cookie base into a 9" springform pan. Try to make it as even as possible. If you're making entremet dome cakes, press the cookie base into a 9"x13" pan lined with parchment paper.
• Bake for 16-20 minutes at 350 degrees F.
  
• Cool the cookie base. Make cut outs of your cookie base once it has cooled if you're making entremet dome cakes.
  

How to assemble Entremet Cake Recipe with Mirror Glaze

• With your cookie base in your 9" springform pan all cooled, add your white chocolate ganache layer overtop. Spread it evenly, leaving about 1 cm of margin of cookie on the outside.
• Add raspberry mousse on top of the white chocolate ganache. Spread it evenly, and make sure the top looks nice and flat.
• Freeze the Entremet cake overnight or 8-12 hours.
• Remove the chocolate mirror glaze from the fridge and let it come to room temperature.
• If the glaze looks lumpy or has bubbles in it, strain the mirror glaze again before using.
• Remove the outer ring from the springform pan.
• Place the cake on a wire rack over a plate to catch any drippings.
• You will have enough mirror glaze for 2 cakes. Freeze the rest of your mirror glaze to use at a later date. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
• Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
• Serve immediately. Freeze the entremet cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet cake is good for up to 1 month in the freezer.

How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze

• You will have enough for 8 half sphere entremet dome cakes. Reuse your half sphere molds as needed.
• Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
• Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
• Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
  
• Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
  
• Place the entremet dome cake in the freezer overnight.
• Remove the entremet dome cake from the silicone mold.
  
• Place the entremet dome cake on a wire rack over a plate to catch any drippings. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
  
• Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
  
• Serve immediately. Freeze the entremet dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet dome cake is good for up to 1 month in the freezer.
  

• Cut chocolate into small pieces ~ 1 cm in thickness. Place the chocolate into a large mug.
• Add cocoa powder to the mug.
• Heat the milk. You can heat it in the microwave. Every microwave is different at heating. Try heating it for 45 seconds – check the heat, and put it in for another 30 seconds if necessary. You could also heat the milk in a small saucepan over low to medium heat. Once the milk comes to a simmer, remove it from the heat source and pour the milk into your mug only 1/3 full.
• Let the milk melt the chocolate. Leave it for a minute or two, then start stirring. Stir until the cocoa powder is completely dissolved. By only adding 1/3 of the milk, you can mix vigorously without spilling.
• Add the rest of the milk and mix well until all of the chocolate has melted.
• Top your hot chocolate with a few marshmallows, whipped cream, and few sprinkles. Serve immediately.

• Place milk in a medium saucepan on low-medium heat.
• Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
  
• Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
• In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
• Add sugar and cornstarch and mix together with a whisk.
• Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
• Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
• Strain the mixture back into the saucepan and heat on medium heat.
• Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
• Cook for 1 more minute after it has started to thicken.
• Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. If you want to add any more vanilla flavor, you can add 1-2 tsp of vanilla extract.
• Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
• Chill the custard for 2 hours before using.

Day 1

• In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.

Day 2

• Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
  
• Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
• Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
  
• Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
• Fold the dough to create a letter.
  
• Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
  
• Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
• Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
• Make your Danish filling and chill it overnight so it's ready for the morning.

Day 3

• Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
• Shape and Fill the Danishes.
• Let the Danishes sit at room temperature for 2 hours to proof.
• Cover the Danish Pastry dough in egg wash.
• Bake the Danishes for 15 minutes at 400 degrees F.

• Sift flour, icing sugar and almond flour. Measure out the required amounts into a stand mixer bowl. Add salt.
• Using the paddle attachment for your stand mixer, add the butter and mix on low until the mixture becomes a bit grainy.
• Add the egg and vanilla extract and continue mixing. Stop when the dough is just barely combined.
• Finish the dough by combining the remaining dry ingredients left in the bowl on the counter with your hands. Make 2 dough balls and cover them in plastic wrap. Chill for 2-3 hours.
• Roll out the dough on a floured surface until it's 1/4'' in thickness. Grease your 8'' tart pans with butter. Place your rollout dough on the tart pan. Press the dough into the tart pan to make sure its secure. Cut the excess dough using a sharp knife. Place the dough in the fridge for 15 min. Pierce the dough with a fork, not all of the way through the dough. Make several fork dents in the dough. Preheat your oven to 375 degrees F.
• Bake your tart for 18 min. If you're making mini tarts, bake for 8-12 min. Remove and let cool. Brush the tart with melted white chocolate and let the chocolate solidify before filling your tart with the filling. This will prevent the tart shell from become soggy.

• Place lemon zest and sugar in a bowl and rub the 2 together to release the lemon flavor. Whisk in your eggs and lemon juice.
• Place mixture into a double boiler and cook on low. The mixture will become thick as you whisk it throughout the entire cooking process. Once it has thickened and becomes darker cook it for another 5 solid minutes. Whisk the mixture continuously.
• Strain the lemon zest out of the lemon cream by using a strainer or colander. Push the cream mixture through the strainer using the back of a spoon or a spatula.
  
• Whisk in cubed butter and mix until smooth.
• Cover and chill for 3-4 hours in the fridge.
• Remove the mixture from the fridge and mix it until it's softened up and smooth. Fill the tart shell with the lemon cream and chill it for 45 min. It's ready to serve, or store it in the fridge for up to 3 days.
  

• Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
• Measure your white chocolate wafers into a heat proof bowl.
• Pour the hot cream over the white chocolate wafers.
• Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
• Let the white chocolate ganache sit until it's fully cooled to room temperature.
• Place the white chocolate ganache into the fridge until it's chilled (1 hour).
• Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.