Shervineh Hoseinzadeh, born in 1995 in Mashhad, Iran. Shervineh chose French confectionary style after exploring all other international methods. She got her first cooking and baking impressions through her mother as a child watching her mother cooking and baking in the kitchen. She began her path in the confectionary world by learning the basics about baking followed by completing various dessert making courses ran by experts in this field. And this is when she decided to move to Tehran to develop her skills more professionally.
In Tehran she joined a team working on a bread based project and this gave her the opportunity to work alongside the experts in this industry, this was only till she became very interested in French style confectionary. She found herself enjoying the French style bakery so much that she started working in a French style bakery Café in northern part of Tehran.
TRENDS was lucky to get one of Shervineh’s recipes.
The Caramel Biscuit Mousse.
(3 baking parts)
Coconut Crumble (crust)
50 gr sugar
40 gr butter
20 gr coconut powder
60 gr original flour
1 pinch of salt
1 pinch of star anise powder
- Mix the flour, sugar, coconut powder, salt and the star anise powder with a medium volume.
- Make 2 same sized cubes from the room temperature butter, add them one by one to the mix.
Make sure everything is well mixed and there are no lumps in the batter.
3 .Wrap the batter in a cellophane and keep it in the fridge for 30 minutes.
- Make a bowl shape in a silicone container, leave it to rest in the fridge for another 15 minutes.
This recipe is for 16 crumble bowls, each 8-10 gr
- Put it the oven, 300 F for 10 minutes. Check, let it be in for longer if it doesn’t have a light golden color.
- Take it out from the oven and give it a 20 minute rest in the fridge. (This is the 3rd rest in the fridge)
Caramel Mousse (filling)
280 gr cream
85 gr sugar
1 gelatin sheet
85 gr white chocolate
90 gr cream
10 Roasted hazelnuts (whole, no cuts)
- Bain marie the chocolate. (easy & quick way to melt the chocolate)
- Make caramel from the sugar, put the sugar bowl on a low heat, warm the 85 gr cream and add it to the sugar. Strain the caramel before adding it to the melted chcolate (bain married chocolate). Add the soaked gelatin sheet, add the 90gr cream and the white chocolate. Stir it to clear all the lumps.
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Remember that you need to be very quick as it is very important to add the gelatin sheet while the mix is still warm.
- Pour the mix in the 90 gr cream. Pour some of the mix in to the container and put a roasted hazelnut in the middle, cover it with more batter/ mix. Leave it in the fridge for 5
Leave for 10-12 hrs in the freezer if you are using silicon containers for better result and easier to take them off the container.
100gr white chocolate
100gr original cream
50gr gelatin sheet
- Soak the gelatin sheet for 3 minutes, bain marie it, let it cool down then put it in the fridge.
- Put the sugar and half of the glucose in a metal bowl, add water and heat it. Stir till the sugar is dissolved. Turn the heat off as soon as bubbles appear around the bowl.
- Pour the chocolate in the mix and let it dissolve.
- Add the cream and stir it with an electronic mixer for 2/3 minutes.
- Add the gelatin, don’t use any mixing tool, this is to avoid bubbles in the batter. Just wait till the gelatin dissolves.
6.Strain the frosting and pour some on top of each of the ready desserts after you take them out from the freezer.
Enjoy the Caramel Biscuit Mousse!
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