Welcome to How To Cook That I am Ann Reardon Happy New Year to you all
Today we are making a surprise inside dessert. Since the instagram chocolate mousse dessert
and the face book cheesecake dessert I have had requests for a twitter one and
a justin bieber one so I asked you a few weeks back to vote for either one of them. And thankfully
it was a landslide with nearly 1,000 twitter requests compared to only a couple of hundred
for justin. If you requested it make sure you click share and tweet this video. You can use this method that I am going to
show you to make all different surprise inside desserts not just twitter. To make the dessert you will need a tall container
with straight sides, I am using a plastic jug. Then print out your logo in a size that
fits your container nicely. Now we need to make a logo cutter. To make
that I purchased some pure aluminium flashing from the hardware store in a thickness of
0.3mm that thickness bends easily but still holds its shape well. This one is 150mm wide
it doesn’t need to be that big so if your store has a narrower one you can get that
instead. If not then trim cut off a strip that is 6cm tall. Make sure you do not buy
lead flashing as lead is poisonous it needs to be aluminium not lead.
Once you have cut it fold down the top edge and use the handle of your scissors to flatten
out the fold. The fold is there so that when you are using the cutter it is not sharp on
you hand. At the start of your cutter fold and flatten
a small edge and that is going to be used for joining it when we get around to the other
end. Now start to shape the metal around the printed
logo. The twitter bird is made from lots of curves, if you wrap the metal around something
that’s rounded it will help you get that smooth rounded shape.
We want the starting join to be on an edge not a corner. Once you get to making a bend
use something with a straight edge that you can fold the metal over
Then put it back on the logo and mark where the next fold should be. Continue to fold
and shape the metal around the logo. You can of course use this method to make
whatever logo you would like inside your dessert, Some areas of the tail need tight crisp corners
so you need to make flat folds and open them up. Because it is quite small area there is
no room to press it flat on the bench top so I held a knife under the area to be flattened,
pressed onto that to flatten it and then opened it up to the right width so you get that sharp
corner. Once you get all the way back to the beginning
mark off where the join should be and then mark where the edge of the joining fold is
and then one more mark just beyond that so that you know where to cut. Cut across at the last mark and fold along
the second one. Interlock the two folds and then press them firmly together to flatten.
I found it easiest to rest a knife on the container and then press down using a smooth
handle. In doing that you might put it all slightly out of shape so put it over you logo
and straighten it up so that it matches as long as you made each section the right length
it should then line up nicely with the logo. We are going to make the logo out of cremeux
which is a bit like a chocolatey custard. To start with place the gelatin in a bowl
and stir in the cool water and leave it to one side for the water to absorb.
Then measure out your cream sugar egg yolks and white chocolate. All of the recipe quantities
that you need are listed on the website howtocookthat.net, there is a link to page with the recipe in
the description just below this video. Whisk together the eggs yolks and sugar. Place a
sieve over the chocolate and then heat the cream over high heat until it boils. Whisk a small amount of the hot cream into
the egg yolks and sugar, then a little more and then pour in the rest and mix well. Return that mixture to the pan and stir it
over medium heat until it reaches 180F or around 80C. Remove from the heat and stir
in the gelatin which will now be one big lump. Once it is completely melted pour through
the sieve onto the chocolate. Leave that for around 30 seconds and then
stir to combine the melted chocolate and custard mixture. Now to make it the twitter bird colour is
a little tricky because the mixture is yellow so when we add blue you get green. To solve
this you will need to add some white food colouring and then lots more blue. Once you
are happy with the colour pour it into a container lined with plastic wrap and tap it on the
bench to bring any air bubbles to the top. Place that in the freezer for a few hours. Once that is frozen use a knife to loosen
it from the container and pull it out. Position your twitter cutter near one edge and push
down. Use your brulee torch to warm the mold and loosen the bird. If you don’t have a torch
you could place the cutter in hot water before you use it. Gently push down to release the
bird from the mold. Repeat that stacking each one on top. If you use a smallish container
for your creameaux the birds will be quite thick and easy to work with.
Once you get to about the fourth one the tower will start to wobble so that is when you need
to add a skewer down the centre. If you have more time you can microwave the scraps of
creameux and reset them in a smaller container to make more twitter logos. Otherwise carefully
pick up the row of logos that you have and carefully place them into the container, if
you get some on the edges like I did then using a spatula clean as much off as you can.
Then place four pieces of tape across the top of the container either side of the skewer
to hold it in place. Onto our white chocolate mousse. Add the water
to the gelatin just like we did before. Then whisk together the egg yolks, sugar and cornstarch.
In a saucepan add the milk cream and vanilla and heat it to a boil.
Then just like we did for the creameux add a little of the hot milk mixture tot he eggs
whisking the whole time, then a little more and then the rest. Tip all of this back into
the saucepan. Stir over the heat until it boils and thickens then remove from the heat
and in the chocolate and the gelatin and stir until they are both dissolved.
Pour that into a bowl and leave it until it cools down to room temperature. You do not
want it to be warm or the cream will melt but don’t put it in the fridge yet or the
gelatin will set. If you want it to look whiter you can add some white colouring here too.
Whip your cream using electric beaters until it has soft peaks and then fold it into the
cooled mixture. To fold scoop down around the bottom of the bowl and fold over the top.
This helps to keep the mixture light and airy. Once it is well combined pour your white chocolate
mousse mixture into your container making sure it goes all the way around the logo.
Tap it a few times to make sure it is all the way down and then place it in the freezer
for at least 4 hours. You can leave your dessert just like that
or if you want to decorate it you can make a base and glaze. For the base you will need
flour, almond meal, powdered sugar, butter, one egg yolk and an orange.
Sift together the flour almond meal and powdered sugar using a course sieve. If you have a
really fine sieve the almond meal will not go through.
Add the butter and rub it into the flour between your fingers and thumbs until it is well combined.
Grate the rind of the orange being careful to only get the coloured part, if you grate
the white bit it does not taste nice. Juice the orange and add 2 teaspoons of juice
and the egg yolk to the flour mixture. Using your hands mix it together until it forms
a ball. Roll it out between tow sheets on non-stick baking paper and cut it to be 2cm
longer and wider than you dessert. If you are not sure how big your dessert is just
pull your container out of the freezer and measure it. Slide that onto a baking tray,
top it with more baking paper and another baking tray and place it in the oven until
it is golden brown. To make the glaze we need white chocolate,
ornage juice, gelatin, cornstarch, cream, sugar, glusoce syrup or you can use corn syrup.
Add 3 tablespoons of juice to the gelatin, stir and set it aside. Then stir two tablespoons
of juice into the cornstarch and stir until there are no lumps. Then tip this mixture
into the juice and stir to combine. Place the sugar and glucose syrup into a saucepan
and stir over the heat until the sugar is melted. Continue to heat it until it reaches
350F or 175C then pour in the cream. To start with it will seem like it is not going to
come together. But as the cream warms up the hot sugary mixture will dissolve into it.
Then add the juice flour mixture, bring to the boil and stir well. Remove from the heat
and add the gelatin and stir until dissolved and finally add some colour of choice, I am
using orange because I like orange and blue together. Pour the orange mixture through a sieve over
the chocolate and stir until the chocolate is dissolved. Tap the bowl on the bench to
get rid of as many air bubble as you can. Now we need to let that cool to room temp
or just above. If we put it on the dessert while it is hot it will just melt a layer
of the dessert and slide off. Take the mousse out of the freezer and pull
the skewer out of the centre. Place the container into a sink of clean hot water being careful
not the let the water get into the dessert. This loosen the dessert from the container
so you can slide it out. To glaze the dessert set up a tray with two
cups on it and then rest the frozen dessert on top. Using a knife or a spatula smooth
off the top edge of the dessert the match the other side.
Now smother it in the orange glaze letting the excess drip off onto the tray. For a thicker
glaze you can pour over a second coat. Use a knife to cut off any excess from around
the bottom. Place your base onto your serving platter
and then carefully transfer the dessert onto the base. You can leave it like that or add
some chocolate decorations to finish it off. There are videos on this channel showing how
to make chocolate decorations, if you click on how to cook that below the video it will
take you to the channel and you’ll find the there under the chocolate playlist.
Allow it to defrost and then serve it to the table. Then the exciting moment to cut into
it and reveal the logo. So there you have your surprise inside twitter chocolate mousse
dessert. Put all of your requests in the comments below
and click on how to cook that to check out more desserts, chocolate and creative cakes.
Subscribe and I will see you on Friday.