Mousse Oncteuse

Composition

This application is made up using 4 recipes

  1. Sacher Cake
  2. Enrobed Crumble pieces
  3. Hazelnut Cream
  4. Vanilla Cream

1. Sacher Cake

PatisFrance Pâte d’Amandes Catania-50% - 215 gr
Sugar - 65 gr
Whole Eggs - 75 gr
Egg Yolks - 105 gr
Egg Whites - 125 gr
Sugar - 65 gr
Flour - 50 gr
Belcolade Cocoa Powder 22-24 - 25 gr
Belcolade Origins Vanuatu 44 - 50 gr
Aristo Primeur Cake - 50 gr

Method

Mix in a food processor (robot coupe) the PatisFrance Pâte d’Amandes Catania with the sugar. Put in a bowl with a whisk and whip by adding the whole eggs and egg yolks bit by bit to avoid lumps. Whip the egg whites and the sugar. Sieve the flour and the Belcolade Cocoa Powder. Melt the Belcolade Origins Vanuatu 44 and the Aristo Primeur Cake.
Mix a bit of the marzipan mixture with the chocolate. Mix the egg whites with the rest of the marzipan mixture, add the chocolate mixture and finish by adding the flour. Spread out on a baking sheet and bake at 180°C for 10-12 min. Dampers closed. After cooling down, cut some circles out of the Sacher Cake.

2. Enrobed Crumble pieces

Butter - 100 g
Powder Sugar - 100 g
PatisFrance Amandes Blanchies Poudre - 100 g
Flour - 100 g
Belcolade Noir Selection C501/J - S.Q.

Method

Put the butter in a bowl, add the powder sugar, PatisFrance Amandes Blanchies Poudre and flour. Mix slowly. When the lumps start to form, stop mixing and freeze them. When it’s frozen, separate the pieces on a baking tray and bake at + 175°C till it’s golden brown. After cooling down, put them in a big bowl and add tempered Belcolade Noir Selection C501/J and coat them.
Let the enrobed crumble pieces crystallize on a tray.

3. Hazelnut Cream

Whole Milk - 35 gr
Belcolade Origins Vanuatu 44 - 20 gr
Belcolade Praliné Hazelnut - 2 gr
Fresh Cream 35% - 9 gr
Chantypak - 190 gr

Method

Boil the whole milk and pour onto the Belcolade Origins Vanuatu 44 and the Belcolade Praliné Hazelnut. Mix to make it homogeneous. Whip the fresh cream with Chantypak and add to the ganache. 4. Vanilla Cream Whole Milk 100 g Vanilla Pod 1 pc. Belcolade Origins Dominican Republic 31 150 g Bavarois Neutre 40 g Fresh Cream 35% 125 g Chantypak 125 g Method Boil the milk with the vanilla pod and pour it through a sieve onto the Belcolade Origins Dominican Republic 31. Mix to make it homogeneous. Add the Bavarois Neutre and mix well. Whip the fresh cream with Chantypak and mix with the ganache. Final Assembly Pipe a layer of the Hazelnut Cream in the glass and put in the fridge. When the first layer has set, put a circle of Sacher Biscuit on top. Cover the biscuit with the Vanilla Cream. Let it set in the fridge. When it is set put again a layer of the Hazelnut Cream. After letting set the Hazelnut Cream, you cover it with the enrobed crumbles. Decorate with fresh fruit.