It is that time of the month again; here is the next Daring Bakers challenge.
The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at Daring Bakers!
I had a blast making these. I knew i wanted to make a “waffle type” container since i am a huge fan of them. The dilemma was the batter. I first tried a waffle batter that did not work since it was too thick, and had to find a waffle/crepe batter to it was shapable. Then i just decided to place a bunch of drinking glasses up side down so i could put the waffle cups on top of the glasses so they could be shaped. I had to fold down the sides but otherwise they cooled and stayed in shape just like a waffle cup. And the combination of the mousse and waffle cup was delicious.
Yields 8 cups | Prep Time: 30 minutes
Adapted from: Joy of Baking
2 large eggs
1/2 cup (100 grams) granulated white sugar
4 tbsp (57 grams) unsalted butter, melted and cooled
2 – 3 tbsp milk
1/2 tsp pure vanilla extract
1/3 cup (50 grams) all purpose flour
1/8 tsp salt
Vegetable oil and pastry brush
In a medium sized bowl whisk together (or use a hand mixer) the eggs and sugar until frothy. Whisk in the melted butter, milk and vanilla extract. Add the flour and salt and whisk until the batter is smooth. The batter should be quite thin (like a crepe batter) so add more milk if the consistency is too thick.
Heat a 8-9 inch (20-23 cm) saute pan over medium heat until it is hot. Reduce the heat to medium low and brush the pan lightly with vegetable oil. Pour or ladle about 3-4 tablespoons of batter into the pan and immediately tilt or rotate the pan so the batter forms a thin 5-6 inch (13-15 cm) circle. Place pan back on the heat and cook until the batter is set and you can see the underside is golden brown (3-4 minutes). Slip a metal spatula under the crepe and gently flip it over. Cook until golden brown. Remove the pan from the heat and slide the crepe from the pan onto your work surface. While the crepe is still hot, put it over a glass and fold the sides down to make a cup. Wait to cool completely.
Continue making the rest of the cups, lightly brushing the pan with vegetable oil each time. These cups are best the day they are made. However, you can store leftover cones in a covered container. To re-crisp the cups preheat the oven to 400 degrees F (205 degrees C). Working with one cone at a time, put them into the oven and the and bake for about 3-5 minutes or until the cup is hot and soft. Remove from oven and place the hot crepe on your glass again so and fold down the corners to it reshapes to a cup.
Yields: 8 servings | Prep Time: 20 minutes | Refrigeration: 1 hour
1 cup (240 ml) pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package (7g/1 tbsp.) unflavoured gelatin
1 1/2 cups (360 ml) whipping cream
Bring maple syrup to a boil then remove from heat.
In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
Add warmed egg yolks to hot maple syrup until well mixed.
Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
Remove from the fridge and divide equally among your waffle cups. Decorate with pecans if desired.