The April 2011 Daring Bakers’ challenge was hosted byEvelyneof the blogCheap 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 athttp://thedaringkitchen.com!
In spirit of "THE WEDDING" I based my challenge on the French wedding pastry: croquembouche.
Directions: 1. Bring maple syrup to a boil then remove from heat. 2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). 3. Add warmed egg yolks to hot maple syrup until well mixed. 4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved. 5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. 6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. 7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour. 8. Remove from the fridge and pipe into choux pastry puffs.