Sunday, August 7, 2011

Hideki Kawamura's Acidulé

I've been making birthday cakes for 3 weekends in a row. This time I made Hideki Kawamura's signature cake : Acidulé. As my friend likes sour flavored cake, the Acidulé instantly came in mind.

The components of the Acidulé are as follow :
White chocolate and lime mousse
Lime genoise
Passionfruit-mango-raspberry gelee
Lime genoise



I like the combination of flavors of the Acidulé. The sweetness of the white chocolate was enough to balance out the sourness of the passionfruit-mango-raspberry combo. The acidity of the lime cut through nicely among the other flavors.


acidule-2-3

21 comments:

Kevin | 604 Foodtography said...

I like sour things...and this cake looks stellar.

Wilson..do you or did you go to culinary/pastry school?

La Petite Vancouver said...

Kevin : Thanks! No, I didn't but I plan to go to pastry school in the future

travellingfoodies said...

oh gosh!!! you've done it again, Wilson! how did you do the chocolat blanc decor? looks difficult.

La Petite Vancouver said...

travellingfoodies: lol I thought it was complicated too but apparently it wasn't. However, I should admit it required patience to make one as it's pretty fragile. I'll give you sometimes to think on how to make one as it's pretty straight forward.

travellingfoodies said...

oh yes, i also meant to ask, did the recipe come from a printed media, e.g. book or did you recreate this yourself?

La Petite Vancouver said...

travellingfoodies : yes, Hideki did publish several books and some of them were translated into Chinese

bossacafez said...

pour choc into silicon mold, refrigerate, remove then use a small round cutter to make a hole? lol

La Petite Vancouver said...

bossacafez: bingo !

Janine said...

Every time I visit your blog I'm continually amazed by your cakes, or works of art! I hope to be able to reach the same standard of entremet making as you are someday!

La Petite Vancouver said...

Janine : Thank you ! You definitely will =)

travellingfoodies said...

i'm guessing that you heated the smaller mould used to cut the white chocolate as well?

Do you have the titles of the books which his recipes are published in? I'm dying to see his other works...

travellingfoodies said...

ah... i found it. in "Art de Bon chocolat". i bought the book so long ago I'd almost forgotten about it!

La Petite Vancouver said...

travellingfoodies: Here's the link of the book : http://tinyurl.com/44d72ye
Although it was published in 2007 which was later than Hidemi's book (1998), the cakes/pastries presentation inside Hideki book look so outdated and old compared to Hidemi's Le Gout Authentique Retrouve. However, you have to visit Hideki's store website ( http://www.atessouhaits.co.jp/ ) for a more uptodate ( modern ) finishing of the cakes that you found in his book.

travellingfoodies said...

oic. thanks for the heads up! I found the Acidule recipe in another book called "Art de Bon chocolat". you might want to check that out as well :)

Alan

La Petite Vancouver said...

travellingfoodies : Oh really ? Did you get that book already? What's inside?

travellingfoodies said...

yeah, i had it for a couple of years already but since its all chocolate stuff, i never did flip. so that's why the name "Hideki Kawamura" sounded strangely vague but familiar. LOL

La Petite Vancouver said...

travellingfoodies: LOL you sure collect lot of pastry books eh? Hmm a lil strange that he squeezed in acidule in that chocolate book. It's either because it's his signature entremet or because acidule has white chocolate in it lol

travellingfoodies said...

yeah i have quite a few books and I'm sure you do too! I'm looking at the book which you'd mentioned. Looks like a lot of his recipes seems to require the chocolate spray gun finish...

La Petite Vancouver said...

travellingfoodies: LOL not that many prob around 6 or 7. Yeah some of his cakes needed chocolate spray. I already planned on investing a wagner spray lol

travellingfoodies said...

ah, wagner chocolate spray, that's really a hardcore investment! definitely looking forward to seeing more of your works!

La Petite Vancouver said...

@travellingfoodies: haha I am still debating weather to invest or not lol depends on how easy I can source cocoa butter

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