Pastry Emotions

Raspberry white chocolate mousse cake

Chocolate sponge recipe
3 whole Eggs temperature
125g confectioner's Sugar
100g almond powder
20g All purpose Flour
25g Cocoa powder
20g melted butter
2 egg whites @ room temperature
Pinch of Salt
Bake @ 160 for about 12-14 minutes
Basic chocolate sponge method
Tray size 40x30x2cm

White chocolate mousse recipe
165g Milk
3 Egg yolks
30g Granulated Sugar
4g Gelatin
200g White chocolate (31%)
300g Whipping cream (35% milk fat contain)
Basic chocolate mousse method
Tray size 20x20x5cm (For 2 layers)

Raspberry jelly recipe
400g Raspberry puree
40g sugar
14g gelatin
Tray size 20x20x5cm (For 2 layers)
Recipe by Chef Kokila Mullegama

Mango white chocolate mousse cake

Chocolate sponge recipe
3 whole Eggs temperature
125g confectioner's Sugar
100g almond powder
20g All purpose Flour
25g Cocoa powder
20g melted butter
2 egg whites @ room temperature
Pinch of Salt
Bake @ 160 for about 12-14 minutes
Basic chocolate sponge method
Tray size 40x30x2cm

White chocolate mousse recipe
165g Milk
3 Egg yolks
30g Granulated Sugar
4g Gelatin
200g White chocolate (31%)
300g Whipping cream (35% milk fat contain)
Basic chocolate mousse method
Tray size 20x20x5cm (For 2 layers)

Mango jelly recipe
400g Mango puree
40g sugar
14g gelatin
Tray size 20x20x5cm (For 2 layers)
Recipe by Chef Kokila Mullegama

Hazelnut Brownie with chocolate ganache

Brownie cake base recipe

Unsalted butter 312g
Dark chocolate 312g

Eggs 225g @ room temperature
Icing sugar 312g
Vanilla extract 2.5ml

All purpose Flour 120g sifted
Baking powder 2.5g
Hazelnut 250g chopped

Method
# Beat the icing sugar and eggs together until combined. Add vanilla in to that.
# melt the chocolate and butter together
# mix together sifted flour, baking powder and hazelnut

Finally mix the eggs mixture & chocolate mixture together and Gently fold until combine well. Then add the nuts & flour mixture in to the eggs chocolate mixture
Bake in a 20x20x4cm tray @ 160c for about 35 - 40 minutes
Take out from the oven and leave to cool completely on a cooling rack.

Once cooled down pour the chocolate ganache on top.
Recipe by Chef Kokila Mullegama

White forest cake

Vanilla Sponge recipe
6nons Eggs
300g Sugar
170g All purpose Flour
30g Corn flour
1tsp Vanilla extract
Bake at 180c about 20 minutes
Method ( basic Sponge method)

Sugar syrup recipe
100g Granulated sugar
200g Water
2 Slice of organe
2 pcs of cloves
2 pcs of cardamom
1 inch of cinnamon stick
Boil for 10 minutes and take out from the flame. leave it until completely cool down.
Once cool down add 30ml kirsch liquor in to the syrup

Cherry layer
400g Cherry pie filling

White chocolate mouse recipe for the top layer
50g Egg yolk
40g Sugar
20g Watet
100g White chocolate
225ml Whipping cream
10g Gelatin
Method
Beat the yolk first
Then bring to boil sugar and water until reach the bubble stage level ( 115c)
Then add in to the yolk and beat until comes smooth cream
Beat whipping cream separately and
Then add in to the first mixture
Melt the chocolate in the microwave oven or using by double boil system.
Fold in to the mousse
Soak the gelatin with cold water until bloom it, then melt it using by double boil system, take a small amount from the mousse mixture and mix with the melted gelatin, now this gelatin mixture fold to the chocolate mousse.
Final layer finish with the white chocolate shaving
Recipe by Chef Kokila Mullegama

Sourdough bread

Coffee tart

Cinnamon apple pie 🍏🍎🍏🍎🍏🍎

Mixed cheesecake cup 🍓🍒🍓🍒🍓🍒🍓🍒

Fruit tart 🍓🍒🥝🍎🍐🍑🍇🍊🍏🥭🍓🍐🍇

Strawberry cheesecake cup 🍓🍓🍓🍓🍓🍓

Raspberry white chocolate mousse cake