Pomegranate Winter Chiffon Meringue Pie

This week the ALPHA BAKERS are making a Special Christmas pomegranate winter chiffon meringue pie, Rose's levy beranbaum you did it again,  these is so delightful indeed!! And must definitely I will make this chiffon pie again.

I decided to skip the meringue pie shell and the glaze and made a honey Wafer graham crust, I added 1 tablespoon of lemon zest and the roasted walnuts for the pie crust is from (the pie and pastry bible pg. 68 ) I all so made super - stabilized Whipped Cream from the top of the edges of the pie (The cake bible pg.256)...

I had a great idea of make the Pomegranate filling and turning them into desserts in glasses and make the crust into a crumbs and sprinkle on top plus some whipped cream ,  also make pomegranate winter chiffon mini pies. I had a bit of a problem with placing the pomegranate arils on top of the pomegranate chiffon pie..

                              Simply delightful!

It has taken two whole days before I could cut a firm piece," delightful"

 Wow! I had no idea that this was so delicious and delightful!!

have the 35% heavy cream and sugar ready to be whipped. and make shells on top of the edges of the pie..

got the pomegranate arils ready to place them on top of the chiffon pie.

after the pomegranate chiffon pie was chilled I started to made the super - stabilized Whipped Cream...

ready to pour into the pie crust and into the fridge to chill..

made the whipped cream and folded it in to the mixture..

added the meringue to the pomegranate mixture with a bloom whisk..

made the meringue no more than 20 minutes.

In a medium sauce pan , I added  pomegranate juice and sprinkled the gelatin on top, let sit for 5 minutes and then added the sugar,  stirred until moistened, placed on heat, stirring constantly , until the point boiling(190F.), then removed from the heat and pour into a bowl , added the lemon juice and cool for 20 minutes, after 20 minutes put in the fridge and stirred it every 15 minutes for 45 minutes.

baked it for 10 minutes, the aroma of the crust drove me crazy  ...

pressing it onto the 9"inch deep pie plate...

rolling it all over to mix it well....

all ready to but in a freezer bag....

next I added the lemon zest and the soft butter..

in the food processor I added the honey wafers graham ,salt, sugar, roasted walnuts ...

So delightful!!

From The Baking Bible! 💕 

White Chocolate Cupcakes with Raspberry Mousseline

Simply Delicious!

Yummy! 

This week the alpha bakers will be making these delicious White Chocolate Cupcakes with Raspberry Mousseline , when I was reading the directions to bake the cupcakes it said to put the oven at 3:75F and to me that is a bit to high  , so I baked the cupcakes at 3:50F, for 20 to 25 minutes.

If I would have baked them on 3:75F they would have burnd,  I all so think that it could have been a little more of raspberry mousseline, Sorry Rose's. 

 I made a couple of Rose's with a rose tip.

Yes I would make these love Raspberry Mousseline White Chocolate Cupcakes again!!

P.S THANK YOU BIG SISTER FOR THE ROSE TIP!!!

I love raspberry Mousseline buttercream...

put the raspberry mousseline into a pastry bag and with a 1/2 of a star tip and frosted the top of the cupcakes ....

here it is getting mixed in final...

have the 1/3 cup of raspberry sauce ready...

Now added the soft butter in tablespoons part , until complete.....

added the hot sugar syrup on low speed and slowly put it high speed, until stiff peak and coooled completely.

the sugar syrup is all most ready at 120C.

prepare the egg white and the cream of tarter , mix until soft peak....

have all ready to be added to the mousseline...

cooking it until it has reduced to the right amount...

have the amount ready with the lemon to cook...

straining the raspberries throw the strainer...

have all of the raspberry sauce ingredients ready..

Out of the oven and cooling off. ..

 Scooped the batter into the cupcake holds and let them sit for 20 minutes at room temp....

Melted the white chocolate and cooled it just a bit and set aside , got the dry ingredients ready in the stand mixer and mixed then added the soft butter until moist, the gradually added the egg mature in two part, until in was complete..

have all the ingredients ready for the batter...

got my cupcakes molds ready in the muffin tins....

Pretty in Pink!!

From The Baking Bible!!!

Chocolate Sweetheart Madeleines

I'm a little late but I decided to make them , last week the ALPHA BAKERS made  these absolutely delicious madeleines , I can't believe that Rose's levy beranbaum made these moist small cakes with ganache on top , I was surprised that they turn out absolutely dangerous delicious!  P.S. I  made 15 large ones, Shhh! I eat one .. I roasted some grounded almonds and tipped the tips of the madeleines, yes I will make them again.

         All I can say is wow!

I added the roasted almonds on the tips and Let set for a while..

 Brushed on the chocolate ganache a couple of times and let dry for a while...

 Out of the oven and cooling..

 Added two tablespoons for each one of the molds and Smothered them with a spatula and into the oven to bake for 12 minutes.

finished and ready to be but in the molds..

In a stand mixer, I added the dry ingredients and added half of the wet mature in two parts...

whisk the cocoa powder, sour cream, 1 large egg, and the vanilla in a medium bowl..

brushed some butter on the molds and dusted with flour..

I started to make the ganache...

             have all of the ingredients ready...

All I can say is wow! 

From The Baking Bible!