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.

TAGS

MILKAUT SOLUTIONS

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