Page 70 - Pastry & Baking Magazine

Grand Gateaux
68
Pastry & Baking North America
Chocolate Mousse
960
g Fresh cream 35% fat
270
g Whole eggs
120
g Egg yolks
300
g Caster sugar
90
g Water
720
g Callebaut dark couverture Madagascar 66% cocoa
Semi-whip the fresh cream and set aside in the fridge.
Whisk the eggs and egg yolks with an electric mixer.
Cook the sugar and the water at 118°C then pour over
the whisked eggs and yolks to make a bombe paste.
Continue whisking until it reaches room temperature.
Melt the couverture to 45°C. Fold 1/5 of the semi
whipped cream into the couverture. Add the bombe
mixture and gently fold together and finally add the
remaining semi whipped cream. Pipe into Demarle
Flexipan mini quenelles ref #1150 and level the base
and freeze.
Velvet Spray
100
g Callebaut cocoa butter
60
g Callebaut dark couverture 53.8% cocoa
Melt the cocoa butter and dark couverture together
to 45°C and combine with a stick blender. Spray the
unmoulded chocolate mousse quenelles, while still
frozen, with the couverture and cocoa butter mixture
utilising a spray gun and compressor.
Garnish
PCB red oil based colour
Callebaut white chocolate W2
Plastic guitar sheets
Sieve the red oil based colour into the white chocolate
and crystallise together to 30°C. Pipe the red chocolate
onto a guitar sheet, as soon as it sets roll it into a cylinder
and tape it to hold the shape. Place in the fridge for 5
minutes and leave at room temperature until required.
Break off small pieces to garnish the petit gateaux.
Assembly
Take the baked almond cakes and fill them with the
prepared strawberry confit. Place a sprayed chocolate
mousse quenelle on top and garnish with the red
chocolate lattice.
1.
Pipe the almond cake mixture into the Demarle
Flexipan oval savarin ref 1116.
2.
Bake the almond cakes at 170°C for 10 -12 minutes or
until golden brown.
3.
In a saucepan boil the fresh mint and strawberry puree
together and allow to infuse.
4.
Strain mint and Boiron strawberry puree.
5.
Add the diced strawberries to the boiled Boiron
strawberry puree and re-heat.
6.
Add in the pectin and sugar, previously mixed together,
into the boiling strawberry mixture.
1.
5.
3.
2.
6.
4.