d VANILLA-MUSTARD Crème MOUSSELINE 225 grams butter, unsalted 150 grams sugar, granulated 60 grams water 100 grams egg yolks 10 grams pure vanilla extract
lemon zest from 1 piece of lemon 10 grams english mustard { I used Colman’s Original English Mustard }
3 Boil on medium heat until it reaches softball stage (118° C). 4 When the sugar mixture is almost at softball stage, beat the egg yolks with the lemon zest and vanilla extract at high speed until light using the whisk attachment of your mixer. 5 Reduce speed to medium and in a thin stream pour the hot syrup in. 6 Increase speed back to high and continue beating until mixture cools down to room temperature. 7 Gradually add the cubes of soft butter (not melted) into the egg yolk mixture.
1 Cut the butter into smaller cubes. Set aside to soften. 2 Combine the sugar and water. Construction
| Nou e l’s
Ni f t y C h ic
Ba ki ng
To make 8 to 10 pieces of mini cakes
126
1 Cut the lemon sponge cake into discs using a round cutter slightly smaller than the 6cm ring molds. Make 30 pieces. Store chilled and covered until ready to use. 2 Place the acetate-lined ring molds onto a large tray covered with silicon mat. 3 Pipe a thin layer of the mousseline on the base and with a small spatula spread some more mousseline from bottom up, covering the entire sides, ensuring there is no trapped air so the cake looks smooth. 4 Place one layer of the sponge cake at the bottom, pressing gently onto the mousseline. 5 With a pastry brush, moisten the cake with the apple-vodka punch. 6 Pipe on top a thin layer of the mousseline.
8 Finish beating on medium speed until buttercream is smooth. 9 Add in the mustard and beat just until well incorporated. 7 As you will need two more pieces of the sponge discs, thinly coat one side of each of the remaining discs with English mustard. 8 With mustard side down, place the sponge disc on top of the mousseline and repeat the same process for the remaining disc, moistening each piece with the apple-vodka punch. 9 Level off the mousseline and place in the freezer until completely set. (Refer to the illustration for more details.) 10 De-mold the cake and finish off with the
garnishes and ranch pretzel croquant.
T a k e N ot e The bee on the wafer squares is a stamped design using edible black color.