Cream filling
Mousse
Mascarpone creme
Stuffing
White chocolate
Creme patissiere
Chiffon roll cake
Mont blanc
Tart base with center
Choux puffs
Mochi
Macaron
Steamed
Sweet bun
Purple Sweet Potato Mont Blanc Tart
Almond cream
35 grams Butter
35 grams Powdered sugar
35 grams Almond flour
35 grams Whole egg
Creme Chantilly (whipped cream)
200 ml Heavy cream
20 grams Sugar
Purple sweet potato cream
140 grams Purple sweet potato
20 grams Sugar
20 grams Milk
40 grams Creme Chantilly
1 tsp Rum (optional)
- First, make the tart crust, and press it into your tart pan.
- Make the almond cream. Add to the bowl and mix the ingredients together in order starting with the butter, powdered sugar, whole egg, and then almond flour. Put this into the tart crust, and chill in the refrigerator for about 2 hours.
- Bake for about 30 minutes at 170℃. After baking, chill again in the refrigerator.
- Mix the ingredients for the Creme Chantilly, beating until soft peaks form.
- Cook the purple sweet potato in the microwave or steam in a steamer until soft. Peel, and crumble 140 g of the potato into a bowl.
- Add the sugar, milk, and rum, and mix.
- Press the mixture through a strainer or potato ricer. Make sure to do this because otherwise, the mixture will get stuck in the tip of the pastry piping bag.
- Now you've got your colorful purple sweet potato base.
- Add the Creme Chantilly to the potato base from step 8, and mix well to make the Mont Blanc Cream.
- Dust just the edges of the tart base with a little powdered sugar, according to your liking. Use a pastry piping bag with a round, 1 cm tip to squeeze the Creme Chantilly onto the tart, leaving a bare 1 cm border around the edges.
- First, pipe 4 strips, and then pipe 3 more on top of that (as shown). If you don't have a piping tool, it's actually fine to just use a spoon to pile the cream onto the tart. (There should be some leftover cream which will be used for the border in step 13.)
- On top of the Creme Chantilly, pipe out a generous mound of the purple sweet potato cream.
- Use the remaining Creme Chantilly to pipe a border around the top of the tart.
- Done! To decorate the tart I added some coarsely chopped pumpkin seeds on top of the whipped cream around the edges, and then finished off with a simple decorative pick and a little macaron on top.
Ingredients
Tart fabric
50 grams unsalted butter
Sugar 30 g
Salt knob
25 grams of melting egg
110 grams of soft wheat flour
Almond cream
30 grams unsalted butter
Sugar 30 g
25 grams of melting egg
Almond powder 30 g
1 teaspoon rum
Pomegranate caramelize
150g purplish net
Sugar 30 g
10 grams of butter
Purple cream
Purple sweet potato 250 grams
Sugar 30 g
20 grams unsalted butter
Fresh cream 50 cc
Milk 50 cc
Cream in
Fresh cream 150 cc
1 tablespoon sugar
Purple Sweet Potato Cream
500g purple sweet potato, peeled and steamed
200g unsalted butter, softened
2 tsp vanilla bean paste
100ml whipping cream, whipped
Combine the sweet potato puree, butter and vanilla bean paste and mix.
Press the cream through a fine sieve to remove any remaining large puree chunks.
Fold in whipped cream.
Green Tea (Matcha) Souffle Roll Cake with Purple Sweet Potato Paste
A) Souffle roll sponge
- 1 egg
- 3 egg yolks
- 1tsp vanilla extract
- 35g unsalted butter
- 60g pastry flour, sifted twice
- 10g green tea (matcha) powder, sifted
- 60ml fresh milk
- 3 egg whites
- 85g caster sugar
- One 28 x 28-cm flat square cake pan
Instructions
1. Preheat oven to 180 degree C. Line cake pan with parchment paper or natural drawing paper.
2. Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.
3. Sift the pastry flour and green tea (matcha) powder. Set aside.
Place butter in a small saucepan, and heat gently until melted. Add flour mixture to melted butter and cook through. Transfer butter-flour mixture in a bowl and add the egg mixture a little at a time. With a spatula, mix into a smooth batter.
4. Add milk and mix to incorporate. Strain batter and set aside.
5. To make meringie, place egg whites in a clean bowl and beat until foamy. Add half the sugar and continue beatimg until just incorporated. Pour batter into prepared cake pan and spread evenlywith a scraper. Place cake pan on a tray and bake for 20 minutes.
6. When the souffle roll sponge is done, remove from pan and place in a big plastic bag to cool.
Note :
1. The gluten content of the flour makes the sponge hard. Cooking flour with butter weakens the gluten content in the flour, resulting in a light, bouncy and fluffy cake.
2. Important for the meringue to be stiff and stable for the souffle roll sponge to rise.
B) The paste
- 400g purple sweet potato
- 100ml of fresh milk
- Instructions
1. Steam the purple sweet potatoes till they are soft. Mash them up to form a paste.
2. Add in the fresh milk to the paste and mix well. The final product should be a smooth paste that could be used as a spread. If the paste is still dry, add in somemore milk to smoothen it.
Assemble
1. Turn cooled souffle spong onto a clean work surface. Peel off the parchment paper from the bottom of the sponge.
2. Spread the paste bin an even layer over the sponge.
3. Gently roll up sponge to make a swiss roll. Place in the freeze to chill and set before serving.
Purple potato stuffing: 250 grams of purple potato puree, 20 grams of condensed milk, appropriate amount of milk Mix purple sweet potato to wet and easy to operate
Sweet potato cream
200g purple sweet potato (net weight, about 2)
3 tbsp whipping cream
40g sugar
60ml heavy cream, whipped to soft peak
Sweet potato mousse
Purple Sweet Potato Snowskin Mooncakes Recipe
Yield: 8 mooncakes (each 65 grams)
Ingredients of filling:
- 200 gm purple sweet potato (yam), peeled
- 30 gm sugar
- 40 ml vegetable oil
- 40 ml coconut cream
- 25 gm wheat starch
- 20 ml water
To prepare the filling: Cut the peeled sweet potato in slices or cubes. Cook in a microwave oven or steam until softened. Press through a fine sieve. Add sugar. Mix wheat starch with water, then pour into the mashed sweet potato. Stir in coconut cream and oil. Transfer to a non-stick pan and cook over medium heat. Stir occasionally until most of the moist is dried up and the wheat starch is cooked through. Cover with plastic wrap and chill in fridge for later use.
Tea Cake Chinese
- 1 medium (8 ounces) purple sweet potato
- 1 medium (8 ounces) white yam
- 2 tablespoons dried cranberries, minced
- 1 tablespoon vegetable oil
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
1. In a medium saucepan fitted with a steamer basket, add enough water to come up just below the basket and bring to a simmer over medium heat. Place the sweet potato and yam in the basket and steam, covered, until tender when pierced with a knife, 30 minutes.
2. Transfer the potatoes to a cutting board until cool enough to handle, then peel and press through a ricer.
3. Heat a medium saucepan over medium heat and add the riced potato and yam. Cook until dried slightly and the mixture has formed a single mass, 5 to 6 minutes. Stir in the remaining ingredients to incorporate.
4. Line six 4-ounce ramekins with plastic wrap and press ¼ cup of the mixture into each, smoothing the tops flat. Let cool completely.
5. Use the plastic wrap to remove each cake from the ramekin and cut into wedges, then serve.
https://www.tastingtable.com/cook/recipes/purple-sweet-potato-tea-cake-recipe-chinese
Sweet Potato Pie Filling Recipe
1 large sweet potato
1/4 cup light brown sugar
2 tablespoons granulated sugar
1 large egg
1 tablespoon heavy whipping cream
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
1 tablespoon vanilla extract
1/4 teaspoon Saigon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
https://www.thespicehouse.com/recipes/sweet-potato-pie-filling
For sweet potato filling:
1 1/2 cups cooked, mashed, peeled sweet potato
3 tablespoons unsalted butter, room temperature
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon orange extract
http://goboldwithbutter.com/sweet-potato-hand-pies/
Pastellas de Ube Recipe - Filipino Purple Yam Dessert
- 1 pack grated purple potatoes that you can buy at your nearest Asian market. Or better yet, just buy a couple of purple potatoes and grate them yourself. Just don't grate your fingers too, like I do sometimes!
- 1 cup water (coconut water is even better for natural sweetness)
- 1 cup fresh coconut milk (traditionally, it calls for evaporated milk but we are aiming for real fresh ingredients here.
- 1/2 cup sweetener of your choice such as maple syrup, raw honey or agave (less sweetness if you prefer as the potatoes are naturally sweet and so as YOU!)
- 1/2 teaspoon vanilla (optional)
In a saucepan, mix all the ingredients together. Cook and stir over medium heat for about 30 minutes until it thickens into a thick paste. Remove from heat and spread the purple potato paste over a lightly floured board.
Put the mixture and spread it in a rectangular baking pan. Flatten the mixture and bake at low heat, about 200 degrees F for about 15 minutes just until it's dry. Cut in squares.
http://www.vegetarianyums.com/sweet-potato-dessert.html