This is my first Daring Bakers challenge 
and I have to say that I really enjoy being a daring cook and a daring baker.. I love the suspense of waiting for a challenge to be announced…the fact that you get to think outside the box and try new things but the greatest part is, you get to do it in the company of some amazingly talented cooks and bakers.
I was in absolute awe at the creativity and talent that my fellow daring baker showed. I’m really glad that I joined the daring bakers and I can’t wait to get started on the next challenge
Now let’s get down to business
The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
Maple mousse (if you have not tasted before) has multiple layers of flavor..the first and most dominant is caramel followed by (but less dominantly) fenugreek seed and there is a hint of vanilla and coffee in the background.
Maple Mousse recipe: (I halved the recipe)
Ingredients:
• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
• 4 large egg yolks
• 1 package (7g/1 tbsp.) unflavoured gelatine
• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
Directions:
1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers
My first thought for a container was to use apples. I thought that the predominant caramel taste would go beautifully with apples but I wanted to counter the smooth creamy texture of the mousse so I thinly sliced the apple using a mandolin and then using a muffin tim I arranged the apple circles in the shape of a flower and placed them in a 200 C oven in the middle rack untill they were crisp then I turned on the broiler to give them that amber color.
The verdict: The crunchy apple went beautifully with the creamy mousse in both texture and flavor and made for a lovely presentation
My second Idea was to make a container that cut down on the sweetness of the mousse without undermining or overwhelming the maple flavor.
So I made a pastry cone using my favorite pizza dough.
I formed tin foil in the shape of a cone
Rolled pizza dough untill it was 0.5 cm thick
Cut the pizza dough into strips
Wrapped the dough round the cone
Baked the cones at 240 C (middle rack) untill they turned golden at the place they touch the baking sheet .
Placed them under the broiler to give them that golden top
Allow to cool for a few minutes
Remove the cone
Allow to cool completely then fill with maple mouse
My last container is a scone sandwich if you will. When I was researching maple syrup I came across many recipes that use maple syrup as a sweetener and I thought why not use maple mousse as a filling for scones.
the recipe for the scones comes from 101 cook books and it tastes heavenly on its own but the addition of maple mousse made it exquisite (even my 2-year-old loved them). I halved the recipe and instead of making a mega scone I cut it into hearts and circles. One thing I loved about these scones is that they still tasted good when they cooled and even the next day.
4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon
Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.
Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together – don’t over mix, but if the batter is too dry add more cream a bit at a time.
Roll on a well floured surface and cut with cookie cutter and place on a baking sheet
Brush with cream
bake untill they are golden where they touch the sheet then place under the broiler for a few minutes
Helen
/ September 10, 2011Love the idea! Very awesome!!!! Yum!
thefooddoctor
/ September 10, 2011Thank you sweet Helen
Renata
/ June 9, 2011YAY! CONGRATULATIONS AGAIN!!! You did an amazing job and was the second most voted! You well deserved it!!!
Cheers!
thefooddoctor
/ June 10, 2011You are sooooo sweet Renata…
I truly can’t tell youhow much I appreciate your kindness though all this
tanja
/ June 8, 2011Sawsan, I really love the idea with the bowl of dried apples. Looks so PRETTY! You dida a wonderful job!
thefooddoctor
/ June 8, 2011Thank you so much Tanja..that is a great compliment from someone as talanted as you are
Renata
/ May 1, 2011Sawsan, congratulations, you are one of the 5 finalists for the most creative edible container for the DBs! YAY!!!
I hope you don’t mind me showing off your photo (linked back to your blog, of course) on my blog.
Bravo!!
thefooddoctor
/ May 1, 2011Renata..
Thank you so so much!
You made my day! I was literally jumping with joy..my husband and kids thought I had gone mad lol
Thank you so much for showing off my picture on your blog..it is something I truly appreciate
Aparna
/ April 30, 2011Love the apple crisp flowers with the mousse. They’re so pretty and perfect to serve dessert in.
thefooddoctor
/ April 30, 2011Thank you for your sweet words…
eva626
/ April 29, 2011so cool and pretty!!! my sister made that once but it was more like an ice cream cone type thing..great pics…DROOLING
thefooddoctor
/ April 29, 2011Thank you so much Eva
Sarah
/ April 29, 2011Your plating looks great and the apple’s frills add something special to the presentation. Great work!
thefooddoctor
/ April 29, 2011Thank you for your kind words Sarah
Ginger
/ April 29, 2011These are adorable! I especially like the pizza dough shell, it looks like a sea shell! You are incredible! I hope you will win the challenge, you certainly deserve to! I’m going to vote for you
thefooddoctor
/ April 29, 2011Ginger..I smile the minute I see your name..you are always so supportive and kind..Your presence means alot to me…thank you
kouky
/ April 28, 2011It looks so beautiful!thank you for your visit and your nice comment!
thefooddoctor
/ April 29, 2011Thank you
Suz
/ April 28, 2011The apple cup is simply beautiful! I love the way the skin round the edges gives it definition – it’s really eye-catching and lovely. The cone looks superb too and it must have been amazing to eat. Yum!
thefooddoctor
/ April 28, 2011You have an eye for details Suz
the cone was really great to balance the sweetness of the mousse..
thank you for stopping by
Caroline
/ April 28, 2011Gorgeous plating and photographs! This looks spectacular.
thefooddoctor
/ April 28, 2011Thank you Caroline
your kind comments mean alot to me
Sommer@ASpicyPerspective
/ April 28, 2011Oh the little cup is so pretty!
thefooddoctor
/ April 28, 2011Thank you Sommer
I really appreciate you stopping by
AvocadoPesto
/ April 28, 2011your pictures look fabulous! What a great idea to use thinly sliced apples for the container – I will certainly have to try that!
thefooddoctor
/ April 28, 2011Thank you so much..I had fun making it
Inma Miranda
/ April 28, 2011First of all welcome to Daring bakers!!!, I love your 3 containers, the apple version is fantastic, I am going to try it soon. Wonderful job!!!!!
thefooddoctor
/ April 28, 2011Thank you so much Inma Miranda for the welcome and encouragement..
thisoldfriend
/ April 28, 2011No fair..now i need to eat em but can’t find anything similar at any bakery
thefooddoctor
/ April 28, 2011AMInyc
/ April 28, 2011What a great idea! The cups are terrific! And the mousse totally yum!
thefooddoctor
/ April 28, 2011The mousse was really good but rather sweet..thank you for stopping by and commenting
cakewhiz
/ April 28, 2011your apple bowl is so creative! i can fill so many things in it… whipped cream, cake ball , mini cupcake…omg! the possibilities are endlesss.
thanks for sharing
thefooddoctor
/ April 28, 2011Thank you for comment and those amazing ideas you added
nachiketa
/ April 27, 2011Lovely presentation of edible containers…
Cheers,
The Variable, Crazy Over Desserts – Nachiketa
Catch me on facebook @ Crazy Over Desserts
thefooddoctor
/ April 28, 2011Thank you so much
Shumaila
/ April 27, 2011Loved your apple bowls!
thefooddoctor
/ April 28, 2011You are too kind
Rino
/ April 27, 2011fantastic..I really like your creativity.. the apple petals are very nice and appetizing
wish you all the best
thefooddoctor
/ April 28, 2011Thank you Rino..Miss our chats
bourbonnatrix
/ April 27, 2011I love love love your containers, the apple one being my favorite! Great job!
thefooddoctor
/ April 28, 2011Thank you thank you thank you
You are too kind
Andrea
/ April 27, 2011This was my first DB challenge too I feel completely the same way.
Congratulations on your wonderful entry! I love all of your ideas, everything looks so delicious.
thefooddoctor
/ April 28, 2011Thank you so much Andrea for stopping by and commenting
Emily
/ April 27, 2011I especially like your apple cup – it sounds like it was so simple to make but the result is so lovely! I can just imagine how nice it would have tasted paired with the mousse
thefooddoctor
/ May 12, 2011Thank you so much
Liz
/ April 27, 2011Fabulous!!! I can’t believe this is just your first challenge…you rocked it!!!
thefooddoctor
/ April 27, 2011Thank you Liz.. I really appreciate your words
Deeba @ PAB
/ April 27, 2011Well done on the challenge! WOW, I really like those apple cups. They are gorgeous, and the cones are lovely too! I have cream horn molds but have yet to get to making cream rolls.
thefooddoctor
/ April 27, 2011Thank you Deeba..I really appreciate you stopping by and commenting
Marty
/ April 27, 2011The apple cup and dough cone are such great ideas! I’m going to copy them as soon as I can. See, this is why I love the Daring Bakers; I learn so much from you guys. Fantastic!
thefooddoctor
/ April 27, 2011That is the exact reason why I joined the Daring Bakers too! I love the interaction and learning new stuff…
Thank you for visiting my blog
Anonymous
/ April 27, 2011Congratulations to your first challenge! I love the pizza dough cone (musthave been truly delicious!) as well as the apple container – this one looks especially beautiful
The scones are very interesting idea! Great job and welcome to the DBs 
thefooddoctor
/ April 27, 2011Thank you for the welcome and the comment..I really had a great time with you guys this month..you are a wonderful and talented group
Renata
/ April 27, 2011All your ideas were fantastic and I love so much your apple bowl, not only because it must have paired perfectly with the maple flavor, but it looks professional! So gorgeous! Well done!
thefooddoctor
/ April 27, 2011Renata you are always too kind and supportive..Thank you so so much
Meena Thennaapan
/ April 27, 2011Lovely creation!!!
thefooddoctor
/ April 27, 2011Thank you Meena for stopping by and commenting
Amanda
/ April 27, 2011Your apple tart is so beautiful and delicate! I will have to try that one day.
thefooddoctor
/ April 27, 2011Thank you Amanda..I hope to hear what you think of it when you try it
Shelley C
/ April 27, 2011Oooh, I wish I’d thought of the apple cups – I bet they went amazingly with the maple mousse. All three of your creations look and sound beautifully delicious. Very well done!
thefooddoctor
/ April 27, 2011Thank you so much Shelley..I loved your creations too..those pretzel cups must have been a perfect pairing with the mousse
Cakelaw
/ April 27, 2011Your apple cups are super cute!
thefooddoctor
/ April 27, 2011Thank you so much..I really appreciate it
Dua
/ April 27, 2011I LOVE the tin foil idea! I was gonna buy “cream horn molds” to do something similar, creative!
thefooddoctor
/ April 27, 2011Thank you Dua..I couldn’t find the cream horn molds so I had to improvise