hi guys, i’m back! for now at least :p today’s my hubby’s birthday and he really loves tropical flavors so i decided to make him something i came across a taiwanese pastry book. this is actually the 1st time i’ve made an entremet using something other than japanese and french books so i wasn’t very confident about the outcome. true enough, i spotted quite a few mistakes along the way and this cake is a result of some major tweaking.
from bottom : coconut dacquoise, spiced pineapple coulis, mango caramel compote, mango cream cheese mousse, mango glaçage
first of all, the serving size was indicated wrongly. recipe was actually enough to make two cakes instead of one so i had alot of leftovers. secondly i had great expectation about the dacquoise coz i expected it to be moist and chewy just like pierre herme’s hazelnut dacquoise in his plaisir sucre recipe but it wasn’t. it was more cake-like. it wasn’t bad, just not something i had in mind. the mango cream cheese mousse used too much italian meringue and whipping cream to lighten so i cut them down by quite abit. lastly, the mango glaze was way too diluted. i had to add 3 gelatin sheets in the end but it was still watery. i also added a brandy soaking syrup to the dacquoise else it would be too dry.
all in all, i wasn’t too crazy about it though i thought the mango compote was quite good. hubby loved the cake to bits and even asked for second helpings! i guess thats all it matters since he’s the birthday boy but it really makes me think twice about using a taiwanese recipe in future 🙁
*recipe removed due to copyright restrictions.