Mousse cake "Raspberry-chocolate"
2020-08-13 / test@t
Mousse cake "Raspberry tenderness"
Delicate raspberry mousse on white chocolate, in perfect harmony with the sourness of raspberry coolie in profiteroles ... This combination will not leave anyone indifferent, who at least once tastes this wonderful cake!
Ingredients
- flour (glaze) 30 g
- protein (glaze) 1 pc.
- butter (glaze) 30 g
- cocoa (glaze) 10 g
- icing sugar (glaze) 30 g
- chicken egg (biscuit 1) 4 pcs.
- flour (biscuit 1) 140 g
- sugar (biscuit 1) 100 g
- baking powder (biscuit 1) 10 g
- salt (biscuit 1) pinch (s)
- vanillin pinch (s)
- raspberry puree (balls) 250 g
- sugar (towers) 50 g
- cornstarch (coolies) 2 tbsp
- gelatin (towers) 7 g
- chicken egg (biscuit 2) 2 pcs.
- sugar (biscuit 2) 50 g
- flour (biscuit 2) 50 g
- cocoa (biscuit 2) 10 g
- flour (profits) 160 g
- water (profits) 125 ml
- milk (profits) 125 ml
- butter (profiteroles) 100 g
- chicken egg (profiteroles) 5 pcs.
- milk (mousse) 160 ml
- chicken egg (mousse) 1 pc.
- chicken yolks (mousse) 2 pcs.
- white chocolate (mousse) 160 g
- gelatin (mousse) 15 g
- sugar (mousse) 100 g
- cream 33% (mousse) 400 ml
- raspberry puree (mousse) 3 tablespoons
- cream 33% (white-pink mousse) 200 ml
- powdered sugar (white-pink layers) 2 tbsp
- gelatin (white-pink layers) 11 g
STEP-BY-STEP COOKING RECIPE
Step 1
Let's prepare a colored glaze. To do this, mix all the ingredients until smooth and transfer to a pastry bag. On parchment, at an equal distance, apply strips in one direction and put (on a baking sheet or tray) in the freezer for 10-15 minutes so that these strips freeze.
Step 2
While the colored glaze is freezing, prepare the biscuit dough. To do this, mix and sift all the bulk ingredients, mix the eggs with sugar, but do not beat.
Step 3
Mix all the ingredients for the biscuit. The dough should be thin.
Step 4
While the biscuit is cooling down, prepare the profiteroles. To do this, mix milk, water, salt, sugar and butter (room temperature) in a saucepan and bring to a boil.
Step 5
Then add all the sifted flour in one step.
Step 6
Remove the saucepan from the heat, let it cool slightly (for a couple of minutes) and beat in five eggs one by one, mix the dough thoroughly after each egg. The result should be a smooth, elastic dough. Allow the dough to cool to room temperature and transfer to a pastry bag, place the profiteroles on a baking sheet and bake in an oven preheated to 180 ° C until golden brown.
Step 7
Cool the finished coolie to room temperature, transfer to a pastry bag and fill with profiteroles. Put the filled profiteroles in the refrigerator for solidification.
Step 8
For the chocolate mousse, puree the raspberries with a blender and rub through a sieve to make a homogeneous berry mass.
Step 9
Then pour the egg-milk mixture back into the saucepan and over low heat with constant stirring, bring the mixture to a slight thickening. Remove from heat.
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