It’s a simplified and quick version, but I really like it. It’s just a cocoa BP biscuit. I shouldn’t say that, but maybe I prefer it to the work intensive rich version. And if you want a plant-based cake, that’s the one.
The topping is whipped coconut cream and fresh strawberries.
The syrup is made of kurozato (black sugar) and Japanese brandy (Suntory).
It has the perfect mellow sponge texture…
Cygne is the name of this cake, it’s swan in French. I need to precise as mine could be a turkey as well… It’s kitsch like an after-school salon de thé visit with granny. They were proposing those when I was a kid…
Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!
BTW, I’ve opened a Daring Baker Pinterest Board. Mostly my posts now, but I’ll add others’ progressively.
So, let’s go, mon chou. The recipe is already here (click on text) :
Well, the puffs. Very simple, I eyeball ingredients : water, oil, flour, eggs… a little salt, sugar, vanilla. I shape with the hands like a kid with playdo. So that doesn’t look pro.
I garnished them with Chantilly, vanilla flavored whipped cream (veg’ version), slightly colored in red.
Decorated with sugar.
Variations…
La religieuse… de Pise. Pisa tower style…
The bad gag is those jewel sugar lose their color on the cream…
LY
There are 2 things on the day of Xmas : you say “meri kurisumasu” and you eat the kurisumasu keeki (Xmas cake)….
Another version of agar jelly made with pear, vanilla, chocolate flavors inspired by the classic poire belle-hélène.
Yes, I’m agar addicted. For those that don’t follow, I explain it again. This seaweed has a fiber that is a great digestion regulator especially in hot weather. So it’s good to eat a small amount most days.
Firm cubes of pear juice and lemon juice. Pear juice is bottled, we don’t have the pears yet.
A fresh cream, strongly vegetal made of sily tofu, coconut butter , vanilla essence.
Cocoa mass, simply melt.
Well, a nice Summer dessert.
White fluffy feeling… So light !
1/3 of cream, 1/3 of yogurt and 1/3 of air…
Perfumed with eau de fleur d’oranger (orange blossom water). Sweetened with lakanto.
Miam…. pure bliss !
GOURMANDE in OSAKA 