I am glad that I am back with a lot of new recipes to share with you!
4 months of the break had made me missed a lot of things as I am on the road of doing my academics and works. It was definitely one of the fastest journeys I ever had all throughout my school term not knowing that I almost forgot to blog out some of my amazing treats! Honestly, blogging means everything to me and with that, I am glad that some people around me never stopped supporting me for what I love! I want to thank you for all the support you have given to me through the days and nights! Also, I have been busy 2 months ago with my competition that happened in the World Trade Center entitled “MAFBEX” also known as “Manila Food and Beverages Exposition” wherein I got to meet and compete with a lot of professional chefs in the country!
Despite my age gap with my competitors, it was really a challenging moment of mine beating up against them but I just tend to enjoy the whole competition as this is my first one. Knowing that this is the first competition I have gone and joined was really nerve-wracking. I can see the struggles that I had practicing and experimenting a lot of desserts while studying for my school works was a hard thing to do but gladly, I came to manage it in balance. I never thought that I will be able to cope with all these works and stresses that pushed me off through my potentials and limits. With that, I am deeply proud of it, especially I got into some breakdowns when failure comes and goes. The fact that I have a partner with me during the competition was the best thing that I ever had given that we share knowledge to one another and get to do the work at the time where competition is not yet starting- despite the failures that we do. We really managed to pull it off well given the fact that we have a lot of things to do in our journey.
What makes me glad and proud about this moment is that I got a special award from the competition entitled “Best in Petit Fors” which is my “Chocolat Pataté Douché”- a dessert made from a small chocolate layered cake with a sweet potato filling topped with chocolate ganache and pipped sweet potato”. At that moment in time, it was the winning dish that made us go to the top of that category which I am proud of. I also learned a lot of things and experiences towards my competitors that we should just enjoy our moment when the time has come as long as you know what you are doing and what matters to you as you go along in the competition. With that, I have met new friends and companions to have within my life as I get along with them- chatting for things when troubleshoot arrives or anything about baking. I am so blessed and proud that the people around the stage and arena was watching me doing what I love and I thank all the people for supporting me through this time of my life. I know this is just the beginning and I will pursue this all the way with pride and honor. I will do my best al the way to create new things in what I love and to spread new ideas to share with to the people around me! Even though I didn’t win the trophy and bacon, what matters the most is that I get to showcase what I can to share with and to test my capabilities, potentials, and limits towards the journey of this competition
Here are some of my photos together with my cousin, A.K.A my co-partner:
The Preliminary Baking
The Final Baking Showdown
With that being said, here is to my “Chocolat Pataté Douché” recipe that I have experimented and explored as I go on this competition that really pulled me up with pride and honor! Feel free to have my recipe as this is also one of my healthiest small dessert dishes I made as it contained gluten-free ingredients that will definitely make your diet on point!
|Vegetable Oil||½ cup|
|Soy Milk||1 cup|
|Greek Yogurt||½ cup|
|Almond Flour||Sifted||1 ¾ cups|
|Peotraco’s Sugarlyte Stevia Blend||1 cup|
|Cocoa Powder||Sifted||½ cup|
|Baking Soda||1 tsp|
|Sweet Potato Filling/Frosting|
|Peotraco Baker’s Mate Whipping Powder||120g|
|Sweet Potato Pureé||¾ cup|
|Sweet Potato All Spice Seasoning||1 tsp|
|Greek Yogurt||2 tbsp|
|Melted Dark Chocolate|
Note: The following ingredients used in the table are used during the competition basis but you can substitute it based on the following alternatives shown below:
All Peotraco Products are Philippines-based Products but you can substitute these ingredients based on the following shown below:
1 cup of heavy cream can be used as an alternative for the “Peotraco Baker’s Mate Whipping Cream”
3 tbsp of white sugar can be used as an alternative for the “Stevia Blend”
1 cup of white sugar can be used as an alternative for the “Peotraco Sugarlyte”
1 cup of fresh milk can be used as an alternative to Soy Milk
Procedure: (Yields 13-18 2 Layer Petit Fors Cake)
Note: Used products in the procedure can be substituted based on the alternatives.
For the Chocolate Cake Base and Layers:
- Preheat the oven to 350°F
2. Grease 2 brownie pans and lined them with parchment paper that will be put in the pan
3. In a large bowl with a sifter on the top, sift together the almond flour, cocoa powder, baking soda, salt, and Sugarlyte until they are fine in texture, Mix the sifted mixture using a whisk until well incorporated
4. In a separate large bowl, Add in the egg, vegetable oil, Greek yogurt, and soy milk. Mix the wet mixture until well-combined.
5. Make a well in the center of the dry ingredient mixture and slowly add the wet ingredients to the dry mixture while whisking it vigorously making sure that the mixture will be well-incorporated. Mix the mixture until well-combined
- Continuing mixing, slowly add the hot brewed coffee in a slow and steady stream into the cake mixture. Mix until it thins out and combined
7. Using a measuring cup, scoop the batter into the brownie pans equally, bang the tray to remove any air bubbles.
- Bake the cakes for 12-15 minutes until toothpick or cake tester comes off clean.
9. Cool the cake for 20-30 minutes on a room temp or in a refrigerator
- Using a sugar molder, cut down small square shape size of cakes and place it on a container with a parchment paper then refrigerate it for 10-20 minutes to moisten up
10. Set Aside for Assembly
For the Sweet Potato Filling
- Chill the mixing bowl for the filling for 5-10 minutes
- Remove the mixing bowl from the chiller, add the whipping cream powder and cold water into the bowl. Whip it on medium speed until soft peaks
- Add the sufree, sweet potato pureé, and Greek yogurt into the mixture and mix until it has semi-thick consistency (for pipping) and well-combined.
- Place it on a piping bag with round/star pipping tip
- Set Aside for Assembly
- Place the first small cake layer of the cake into the plate or working area than pipe a dub amount of frosting into the top. Use a butter knife or spatula to spread the filling onto the cake
- Repeat the process with a total of 2-3 layers (depends on the baker)
- Use the melted chocolate to brush the top of the cake then refrigerate the unfinished cake for 5-10 minutes until the chocolate is set
- Decorate the top with a star piped sweet potato frosting, raspberries/cherry, and chocolate shards.
- Serve chill.