April 2011 Daring Bakers’ Challenge

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

This challenge was two-fold; make a maple mousse and make an edible cup.  Evelyne suggested a bacon cup.  As much as I love bacon – I couldn’t bring myself to make a bacon cup so I made maple tuile cups!

This mousse was AMAZING!  I think using the medium amber syrup was the ticket.  It has a rich maple flavor and the mousse had just the right sweetness.

Maple Mousse

1 c. maple syrup

4 large egg yolks

1 T. unflavored gelatin

1 1/2 c. whipping cream

Bring the maple syrup to a boil and then remove from heat.

Whisk the egg yolks and whisk in a few tablespoons of the hot maple syrup to temper the yolks. 

Then whisk vigorously and slowly pour in the maple syrup until all syrup is incorporated. 

Set aside. 

Sprinkle the gelatin into 1/4 c. of the whipping cream and let sit for 5 minutes.  Then microwave for 30 seconds. 

Whisk every ten seconds.  While whisking the egg mixture, pour in the gelatin. 

Set this mixture aside and whisk periodically for about an hour until the mixture is cooled. 

Whip the remaining cream. 

Combine the whipped cream and egg mixture by folding together.  Refrigerate.

Maple Tuile Cups

1/2 c. unsalted butter softened

2/3 c. packed light-brown sugar

4 large egg whites at room temperature

1 c. all-purpose flour

Pinch of salt

1 t. maple extract

Preheat the oven to 350 degrees Fahrenheit. 

Place the butter and sugar in the bowl of a stand mixer with the paddles attached.

Beat the butter and sugar together and then add in 1 egg white at a time.

Add the flour, salt and maple extract and beat until smooth.

Place a silpat mat on a baking sheet or jellyroll pan and spread 2 T. of tuile batter into a 6 inch thin circle.

Only three circles would fit on a standard jellyroll pan at a time.

The thinner the better!  I made the first few batches too thick and they were difficult to shape out of the oven.

Bake for 6 to 8 minutes until the edges start to brown and quickly remove the tuile from the silpat with a spatula and shape. 

Let the baking sheet cool before spreading another batch or alternate using two baking sheets.

Let cool completely and fill with the mousse.

I dipped the edges of my edible creations with melted white chocolate.

Decorate the final product with meringue coins.

Meringue Coins

4 egg whites

1 c. sugar

With a hand mixer beat egg whites and then slowly add in the sugar  1/4 c. at a time until the meringue is glossy.

Dollop small coins (1 T.) on a baking sheet lined with parchment paper.

Sprinkle with gold coarse sugar and bake at 250 degrees Celsius for 20 minutes.

Let cool before using as decorations.

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