Rainbow Pastries
Rainbow Pastries
 
Recipe:

3 eggs, at room temperature
1/2 cup sugar
1/2 tsp vanilla
1/3 cup all purpose flour
2 tbsp cornstarch
1/4 tsp salt

Mousse:
1 egg
2/3 cup milk
2 tbsp sugar
2 tbsp cornstarch
1/4 cup water
1 tbsp gelatin
1+1 tbsp sugar
1 cup strawberries, fresh or frozen
1 cup mango pieces, fresh or frozen
2 oz dark chocolate, melted
2/3 cup whipping cream

Chocolate Glaze:
7 oz dark chocolate
1/3 cup whipping cream
1/4 cup water
2 tbsp glucose

1. Preheat oven to 350F.
2. Grease and line with parchment paper 8" square pan.
3. Separate egg white and yolks. Beat egg whites until frothy, adding 1/4 cup sugar gradually.
4. In a separate bowl beat egg yolks with remaining sugar until light and pale. Add vanilla.
5. Sift flour, cornstarch and salt over yolk mixture. Add 1/3 of whipped egg whites and fold gently. Fold in remaining egg whites.
6. Spread into prepared pan and bake for about 30-40 min until tester inserted in a centre comes out clean. Cool.
7. To make a pastry cream for the mousse, combine first amount of sugar with cornstarch and an egg. Mix until no lamp remains. Heat the milk in a sauce pan and pour gradually into egg mixture. Return to the pan and cook, stirring constantly until start to thicken. Do not let to boil. Remove from the heat, cover tightly and cool.
8. Combine strawberries and 1 tbsp of sugar and cook until all sugar is dissolved and berries start to soften. Puree in a blender and strain.
9. Do the same with mango.
10. Dissolve gelatin in the water. Let stand for 2 min and heat until gelatin is dissolved.
11. Divide the pastry cream in 3 equal parts. Whip with a mixer to make it smooth. Add to a first part strawberry puree, to a second part - mango puree and to a third part - melted chocolate.
12. Divide the gelatin mixture in 3 equal parts, add to each mixture and stir.
13. Whip the whipping cream until soft peaks. Divide 3 equal parts and fold into each mixture.
14. Cut cooled cake into 3 long straps. Fill 3 piping bags with a plan tips with 3 mousses and pipe the lines along the cake bases. Cool in a refrigerator for an hour.
15. To make a glaze, bring to a boil cream, water and glucose. Pour over chopped chocolate and stir gently until smooth and shiny. Cool slightly and pour over mousses. Allow to set in a frige for couple hours, cut into pieces and serve.


Rainbow Pastries