Page 72 - Pastry & Baking Magazine

Grand Gateaux
70
Pastry & Baking North America
7.
Ladle the strawberry confit into the
baked almond cake.
8.
Pour the boiled syrup over the whisked
eggs and egg yolks.
9.
Add 1/5 of the semi –whipped cream to
the melted couverture.
10.
Add the prepared bombe paste to the
chocolate mixture and gently fold
through.
11.
Pipe the prepared chocolate mousse
into Demarle Flexipan mini quenelles
ref #1150
12.
Smooth the base of the chocolate
mousse with a palette knife and freeze.
13.
Unmould the frozen chocolate mousse
quenelle and spray with prepared velvet
spray mixture.
14.
Place th
e frozen chocolate mousse
onto the almond cake.
10.
13.
14.
11.
12.
7.
8.
9.