Tag Archives: agar agar

BUBBLE CHILD the cooking show!

eating gluten-free cookie halloween bubble childHappy Halloween Bubble Children!  It has been some time, and we have had many exciting projects in the works here at Bubble Child headquarters!  (Hence the months-long absence.)  The new web-site is about reading to be shared, and the first episodes of the Bubble Child cooking show have been shot and I am rather thrilled to share with you first!

In the spirit of one of my favorite holidays, and one that I still celebrate as an expat over here in Paris as you should (costumes, cookies, festivities, yup!), it’s my pleasure to share with you the pilot Bubble Child episode: GLUTEN-FREE HALLOWEEN COOKIES

Check it out here : YOUTUBE!


cookie cutter halloween gluten-free dairy-free bubble child

Gluten- and Dairy-Free

3/4 cup + 2 tbs. millet flour
1/2 cup + 1 tbs. buckwheat flour
1/4 tsp. baking powder
1/4 tsp. sea salt
3/4 tsp. vanilla
1/3 tsp. agar agar
1 cup xylitol or 2/3 cup sugar
1/3 cup + 2 tbs. margarine or butter (non-hydrogenated margarine)
1 egg + 1 egg yolk

+cookie cutter or your choice
+extra flour for preparation

preparation time: 10 minutes
cook time: 10-12 minutes
Yields about 1 dozen large cookies, 2 dozen small

1. Pre-heat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silpat, or lightly grease.
2. Cream butter and sugar.  Add vanilla and sea salt.  Set aside.
3. Combine all dry ingredients with a whisk.  Set aside.
4. Cream eggs into wet mixture until homogenous.  Add dry ingredients.  Mix until dough is consistent in texture and is not too sticky.  If it’s too sticky, add a bit more flour.
5. Place dough in refrigerator as you clean off your work space to roll it out.  Generously flour the surface with gluten-free flour.
6. Remove dough from fridge, and roll out a half of it to desired thickness (this will depend on your cookie mold or personal preferences.)  Punch out molds, and transfer, with a spatula, to prepared baking sheet.  Finish with the rest of the dough.
7. Bake cookies for about 10-12 minutes, depending on their thickness and your oven.
8. Remove, let cool, and save for about 2-3 days.  Dough can be frozen, same with the cookies.

baked gluten-free halloween cookies

Please subscribe on YouTube!  More videos on both (a) recipes and (b) kitchen basics are headed your way so soon — lessons that all cooks, Bubble Children or not, can benefit from in their culinary endeavors!

Have a lovely Halloween!!  Bisous

Bubble Child

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The easiest no-cook, egg-free chocolate mousse.

cake tops

Having an egg allergy is very common, and many nation-wide avoid simple pleasures like custard, and aioli, and even fried rice due to this aversion (The horror!).  Another common culprit is the creme entieremousse.  The whipped-up, airy, light-so-you-don’t-feel-like-you’re-actually-stuffing-your-face-with-half-a-candy-bar’s-worth-of-chocolate dessert… basically, it’s very good.

The majority of recipes for mousse have either mounted egg whites and/or whole eggs in them to provide the fluffy texture and creamy consistency, respectively.  You really only need two ingredients, however: cream and chocolate.  (It’s magic, I tell ya!)

Below I’ll provide the recipe for a basic Egg-less Chocolate Mousse*, and due to popular demand, a recipe for a mounted cake involving said mousse and a nut-free Macaron cake with a layer of vanilla jelly as well.  Oh, the joy!

mousse soloEgg-Free Dark Chocolate Mousse

20 cl heavy cream (the kind you can whip into whipped cream)
85 g good dark chocolate (over 65% cacao content advised)

Preparation time: 25 minutes
Serves 4

1. Make sure your cream is measured and chilled in the fridge.  You want it very cold.
2. Melt the chocolate gently over a bain marie (a metal bowl with the chocolate in it over simmering water will do just fine) until just melted.  Remove from heat, and whisk a few times to make temperature homogenous.
3. Remove cream from fridge, and vigorously whisk in 1/3 of the cream into the chocolate.  Once homogenous, add another 1/3, and repeat one more time with the rest of the cream.  You want to have something that is uniform in color, and stop whisking immediately once this is obtained.
4. Put back into fridge, and let reach a cool temperature, about 50 degrees F (10 degrees C).
5. Remove from fridge, and using a clean whisk, whisk until it forms a mousse, about 1 minute.  Once you see it starting to hold up, go a little slowly, as it can cross over into “split butter land” pretty quickly.  So, if it looks like mousse, stop whisking, your job is done, and it tastes like a little portion of chocolate heaven.

–Grab a spoon and dig it!!–

yumcake<–Or, perhaps you want to know how to make this cake?

I’m sure you do!  And it’s gonna involve that mousse.

Mounted Nut-Free Macaron Cake with Dark Chocolate Mousse and Vanilla Jelly Filling


1. Macaron Cake (for egg-free use the White Bean White Cake recipe in the Bubble Child cookbook or the Maple Banana Oat recipe here)

2. Dark Chocolate Mousse (see recipe above)

3. Vanilla Jelly (vegetarian, as we use no gelatine, but agar-agar instead!)

::: You’ll have to make that chocolate plus, as well as…:::

macaron cakeNut-Free Macaron Cake

1 1/4 cup powdered sugar

1 cup rice flour

4 egg whites

1/3 cup sugar

+a pinch ground cardamom, powdered vanilla, and/or cinnamon if you’re feel like some fun flavors (optional)

Preparation time: 20 minutes

Bake time: ~12-15 minutes

Yields one baking sheet flat cake for mounting

1. Pre-heat oven to 325 degrees Fahrenheit (150 degrees C).  Line a baking sheet with parchment paper.

2. In medium bowl, combine flour, powdered sugar, and (optional) ground spices.  In a large metal bowl (or using an electric mixer) mount your egg whites to stiff.  Add regular sugar, and finish them off to a stiff stip.

3. Add dry ingredients to egg whites, and using a spatula gently fold them until homogenous.  Keep folding until they just start to lose volume (which is the French term “macaroner”, which is where the word “macaron” comes from!)

4. Using spatula, spread out batter onto baking sheet with parchment paper gently, trying not to flatten too much.  Bake for about 12-15 minutes, or until bottom of cake is slightly colored and cake is cooked through.  Remove from oven, remove paper with cake on it, and place on wire rack or somewhere other than a heated surface to cool down.

vanilla jelly and mousse comboVanilla Jelly

1 1/2 cups milk of choice

1 1/2 tsp. pure vanilla extract (or one vanilla bean split lengthwise)

a pinch salt

2 tbs. honey

4 g agar agar (a vegetarian version of gelatine derived from seaweed)

3 tbs. cold/room temperature water

Preparation time: 15 minutes

Cook time: 3 minutes

Yields about 2 cups jelly

1. Mix agar agar in the 3 tbs. water to dissolve in small bowl.  Set aside.

2. Heat milk with vanilla, honey, and salt until just about to boil.  Whisk, remove from heat, let infuse for 3 minutes.

3.  Whisk in agar agar into milk mixture and put back over heat.  Bring to a boil for 15 seconds, whisking the whole time.  Remove from heat, and pour into a large shallow bowl, cover the mixture with plastic wrap directly touching the jelly, and put in the fridge.


mounted cake-Mount your cake!-

1. Cut cake in two “hamburger style” (so you have two large rectangles instead of two long strips).

2. Before vanilla jelly has set firmly in the fridge (take it out of fridge and whisk if it starts to look too hard to work with already), spread it on top of one layer of the cake evenly and to desired thickness.  But this layer in the freezer for about 5-10 minutes to firm up.

3. Remove layer from freezer, and add layer of chocolate mousse on top to desired level of thickness.  Repeat again in freezer to firm up for no more than 10 minutes, no less than 5.

4. Top with second layer of cake, and top with mousse.  decorate the top however you’d like, and cut into desired shape (like an oval shown here) or simply trim the edges to make into a beautiful square.

-Tip!- it’s easier to cut this cake when it is frozen, so if you want to put the whole thing in the freezer for about 10-15 minutes to get set a bit more then cut then store in the fridge, it looks prettier without over-chilling it.

*(Mousse recipe adapted from Cordon Bleu’s Heavenly Chocolate Cake recipe)

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