A Take on the Classic Carrot Cake Frosting
We all have a go-to carrot cake recipe in our baking arsenal. Although there is a debate about including raisins, pineapple, nuts and coconut, one thing is certain – no cake is complete without a fluffy, rich frosting. This variation on a classic cream cheese frosting substitutes mascarpone, and Valrhona Dulcey chocolate (32%), giving it a delightfully butterscotch, caramel-y roundness.
Whipped Dulcey Ganache
Bloom 2 teaspoons powdered gelatin in cold water for 5 minutes. In a pot over low heat, melt 1 cup Dulcey 32% chocolate and ½ cup heavy cream. Take mixture off the heat and add gelatin. Place in refrigerator to cool.
Whip ½ cup cream and ½ cup mascarpone to a soft, thick consistency.
Fold the chocolate mixture into the cream and mascarpone mixture until fully incorporated. Spread ganache on cake as a thick frosting.
Why the Whipped Dulcey Ganache is Versatile
Try This: Simply omit the mascarpone and use 1 cup of cream to whip the ganache and use as a light mousse, a frosting on cakes, to top tarts or simply in a shortcrust pastry case for a quick dessert.
Sweet Child of Mine
The pale ochre fèves, or chocolate discs, yield a velvety, sweet and subtle raw almond flavour, a far cry from an artificial extract taste that can be found in many old-school confectionary products. Valrhona Almond Inspiration was a collaborative process between Valrhona customers and an almond pressing specialist. The result is a versatile creation that can be used in coating, moulding, mousse as well as in ice cream. We loved it in our whipped dulcey ganache to give a nutty roundedness usually achieved by adding liqueur.
Petal Power: How to Pipe the Whipped Dulcey Ganache
This super impressive but ultra simple piping technique will take regular mini cakes, and cupcakes to another level. Begin with a piping bag filled with the whipped dulcey ganache fit with a Wilton #127D Giant Petal piping tip and pipe a small cone in the centre of your cake. Continue piping tightly spaced small semi circles around the cone. This will create a circular layer of ‘petals.’ Proceed until you’ve created several petal layers that gradually move toward the edge, until the desired effect is achieved.
This original article first appeared in the Summer 2023 issue of City Style and Living Magazine.
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