Mini vanilla surprise bombes

Mini vanilla surprise bombes

March 9, 2009 de Cristina - 6 Comments

“Time flees from my hand like sand in the wind.”
– Victor Hugo –

Time is indeed as sand: when you look ahead it seems as you have a lot, and though it easily flies away you will forever feel the touch of every sand grain in your palm.
I love my life, I love to have the most of it and I love to be surprised by every little thing that happens near me. Every minute has its charm, every minute has its own life, every minute has its own surprise.

This little cakes are like minutes: look at them and they seem plain. Bite into one and you will know you were wrong. Cakes and minutes are never plain, you just need to know how to play with them.

For the graham cookie base
225 g butter, at room temperature
100 g powdered sugar
140 g flour
140 g whole-grain graham flour
¼ tsp salt
½ tsp baking powder
1 tsp vanilla extract

Preheat oven to 175 degrees.
Line a baking sheet with parchment paper. Cream butter and sugar together, about 3 minutes until fluffy. Add the flours, salt, baking powder and vanilla. Mix them until incorporated.
Roll dough on a lightly floured flat surface to 6 mm thick. Cut out circles with a cookie cutter. Transfer to the prepared baking sheet and bake 10-12 minutes or until golden brown. Cool on a wire rack,

For the vanilla mousse

You can use the recipe from here.

For the chocolate ganache
Use the ganache from here, but make sure to reduce the quantities. For an adult version, I usually add Bailey’s Irish cream to the ganache (if adding alcohol, increase also the chocolate quantity – add as much extra chocolate as the quantity of alcohol you use).

To assemble
Temper bitter sweet chocolate, using the tempering method you prefer (I use the seed method as I find it easiest to follow in a home kitchen).
Brush the tempered chocolate on the inside of your molds (I am using silicon molds) – at least 2 layers. When the chocolate is set, pipe vanilla mousse half way up the mold, spoon some ganache and fill with the mousse. Cover the mold with the graham cookie. Refrigerate the cakes to allow the mousse to set. Unmold them carefully and enjoy.