CHOCOLATE, EARL GREY AND COCONUT MOUSSE CAKE
INGREDIENTS
DACQUOISE
- 150 g of eggs white
- 50 g of sugar
- 125 g of icing sugar
- 25 g of almond flour
- 80 g of shredded coconut
- 25 g of pastry flour
CHOCOLATE AND EARL GREY MOUSSE
- 300 ml of Milkaut Profesional Cream 39%
- 10 g of Earl Grey tea
- 108 g of yolk
- 55 g of eggs
- 80 ml of water
- 150 g of sugar
- 165 g of bittersweet chocolate
- 165 g of milk chocolate
- 10 g of unflavoured gelatin
MILKAUT SOLUTIONS
PROCESS
DACQUOISE
Beat the egg whites until soft peaks form and after that, gently mix in the sifted dry ingredients. Using a piping bag, make discs on a baking tray lined with parchment paper, previously buttered and dusted with flour. Bake to 170 °C for 20-25 minutes.
CHOCOLATE AND EARL GREY MOUSSE
To make a ganache, infuse Milkaut Profesional Cream 39% with tea, pour it over the chopped chocolates and blend together. Separately, create a pâte à bombe using sugar, egg yolks, and a whole egg. Gradually add in activated hydrated gelatin, the ganache, and cream whipped to medium peaks.
ASSEMBLY
Prepare a 22-24 cm diameter ring with acetate and film. Then add alternate layers of mousse and dacquoise. Leave it to chill in the refrigerator for the whole night.
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