Chocolate Espresso Mousse Cakes with Mango Filling and Chocolate Mirror Glaze

author Tasty Treat   3 year ago
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Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping

FOLLOW US: Instagram: https://www.instagram.com/cupcakesavvyskitchen/ Facebook: https://www.facebook.com/CupcakeSavvy/ FREE To Subscribe http://bit.ly/1ML438q This is an unbelievably easy Entremet to make and it is super impressive with a little touch of posh! The elements used include: Dark Chocolate Mousse Dome, Shiny Chocolate Mirror Glaze, Crispy Dark Chocolate Base, piped Ganache Swirl and Gold Chocolate Monogram. When they are all put together, the result is WOW! Perfect for your next dessert buffet. RELATED LINKS: Shiny Mirror Glaze White Chocolate Raspberry Mousse Entremet : https://youtu.be/BanBDt4ghIE Cookies and Cream Shiny Mirror Glaze Cheesecake Mousse Dome Entremet: https://youtu.be/MjCoa7EM5_k Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet: https://youtu.be/f9hcBcgUhyg INGREDIENTS: (Makes 10) Chocolate Mousse: 200g Dark Chocolate 100mL + 500mL Thickened Cream (make ganache with the 200g chocolate + 100ml Cream) Caramel Crispy Chocolate Base: 400g Dark Melted Chocolate 150g Rice Bubbles Chocolate Mirror Glaze: 210g Sugar 75g Water 70g Cocoa Powder 145g Thickened/Double Cream 3 Teaspoons Gelatine 3 Tablespoons Water Monogram Disc: Nestle's Baker's Dark Chocolate Melts Edible Gold Lustre Dust Vodka or Lemon Exract Piped Ganache Topping: 150g Dark Chocolate 255mL Thickened/Double Cream EQUIPMENT/INGREDIENTS: (Affiliate) Wax Seal Stamp: https://amzn.to/2KRWd3x Mini Gold Cake Board: https://amzn.to/2sdkcUf Gloves (Similar): https://amzn.to/2xefv11 Pyrex Bowl: https://amzn.to/2KRobfS Spatula: https://amzn.to/2xbbw5n Hand Mixer: https://amzn.to/2GNqNJ6 Cooling Rack: https://amzn.to/2KSMOZP Piping Bag: https://amzn.to/2IMnN1L Piping Tip: https://amzn.to/2xefv11 Dome Mould: https://amzn.to/2s85xcF Angled Spatula: https://amzn.to/2KQLDd8 Sheet Pan: https://amzn.to/2IJyBxs Circle Cutters: https://amzn.to/2s6jpnY Wire Whisk: https://amzn.to/2s6THzD Squeeze Bottle (similar): https://amzn.to/2IKnys4 Super Gold Lustre Dust: https://amzn.to/2LsD1L7 INGREDIENTS CONVERSION LINK: Link to convert Grams to Cups https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/ FOLLOW ME: https://www.facebook.com/CupcakeSavvy/ https://instagram.com/cupcakesavvyskitchen/ http://www.cupcakesavvy.com.au/ https://www.youtube.com/channel/UCmzkM2dXSzPpay-kh1Aqfog MUSIC: Blue Skies - Silent Partner #Entremet #MirrorGlaze #ChocolateMousse

꿀맛보장!! 에스프레소 초콜릿 무스케이크 만들기 : Espresso chocolate mousse cake Recipe - Cooking tree 쿠킹트리*Cooking ASMR

커피와 초콜릿 무스의 조화가 너무 좋은 무스케이크를 만들었어요! ▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽ 더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below. 커피와 초콜릿 무스의 조화가 너무 좋은 무스케이크를 만들었어요! 두 가지의 다른 무스를 따로 먹어도 너무 맛있지만 함께 먹으면 그 맛이 더 배가 되는 것 같아요~ 반구 모양의 무스를 스펀지케이크 시트 위에 올리니 더 예쁜 케이크가 된 것 같아요~ 정말 한입 먹고 너무 맛있어서 깜짝 놀랐어요~~ 역시 초코와 커피의 조합은 짱!! 즐겁게 시청하세요~♬ Enjoy~♪ ----------------------------------------------------------------- ▶6.5cm 반구 몰드 (6개 분량) ▶재료 - 에스프레소 무스 에스프레소 커피 가루 1/4ts 뜨거운 생크림 50g 뜨거운 우유 20g 달걀 노른자 13g 설탕 10g 판젤라틴 1g 휘핑한 생크림 90g - 초콜릿 무스 다크 초콜릿 50g 밀크 초콜릿 30g 생크림 30g 판젤라틴 2g 바닐라익스트랙 1/4ts 휘핑한 생크림 100g - 가나슈 다크 초콜릿 100g 생크림 50g 판젤라틴 2g 6.5cm 초코 스펀지 케이크 시트 (레시피 : https://youtu.be/HkBzJRs8uS0) ▶레시피 1. 뜨거운 우유와 생크림에 에스프레소 커피 가루를 넣고 섞는다. 2. 달걀 노른자와 설탕을 넣고 섞은 뒤 (1)을 조금씩 넣으며 섞고 약불에서 걸쭉해질 때까지 끓인다. 3. 불린 판젤라틴을 넣고 섞고 식힌 뒤 휘핑한 생크림에 넣고 섞는다. 4. 반구 몰드에 반을 채워 넣고 평평히 한 뒤 냉동실에서 30분간 굳힌다. 5. 다크 초콜릿, 밀크 초콜릿, 생크림을 전자레인지에 40초 정도 돌려 녹인 뒤 불린 판젤라틴과 바닐라 익스트랙을 넣고 섞는다. 6. 식힌 (5)를 휘핑한 생크림에 넣고 섞은 뒤 굳은 무스위에 넣고 평평히 한 뒤 냉동실에서 2시간 정도 굳힌다. 7. 다크 초콜릿, 생크림을 전자레인지에 40초 정도 돌려 녹인 뒤 불린 판젤라틴을 넣고 섞고 40도로 식힌다. 8. 굳은 무스를 틀에서 분리하고 (7)을 부어 코팅한다. ▶Ingredients - Espresso mousse 1/4ts Espresso coffee powder 50g Hot whipping cream 20g Hot milk 13g Egg yolk 10g Sugar 1g Leaf gelatine 90g Whipped cream - Chocolate mousse 50g Dark chocolate 30g Milk Chocolate  30g Whipping cream 2g Leaf gelatine 1/4ts Vanilla extract 100g Whipped cream - Ganache 100g Dark chocolate  50g Whipping cream 2g Leaf gelatine 6.5cm chocolate sponge cake sheet (Recipe: https://youtu.be/HkBzJRs8uS0) ---------------------------------------------------------------- 시청해주셔서 감사합니다~♥ Thank you for watching~ ----------------------------------------------------------------- *그릇 : May's 메이스 (http://mays.co.kr/) - 루나 시리즈 세라믹 볼 - 루나 시리즈 원형 플레이트 그레이 ----------------------------------------------------------------- Music: http://www.bensound.com

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Entremet Coco insert Ananas

N'hesitez pas a vous abonner a ma page pour decouvrir des tutos , recettes etc ... https://www.facebook.com/MesDouceursSucreesSaleesByNora/ Pour le coulis à preparer la veille : 5 tranches d'ananas en boite + 75ml de sirop d'ananas + 4g de gelatine Brunoise : 2 tranches d'ananas coupées en petit dés Dacquoise coco : 3 blancs d'oeufs + 3 jaunes 40g de sucre en poudre 80g de coco en poudre 80g de sucre glace 25g de farine Pour la mousse coco : 20cl de crème liquide entière 20cl de lait de coco 70g de sucre en poudre 6g de gélatine Une fois le gateau monté, il faut le placer 1 nuit au congélateur , puis le glacer avec le spray velours

Taiwanese Castella that You Can Bake at Home! (with severe noise...) お家でできる 台湾カステラ(ノイズあり)

Taiwanese castella is a light and fluffy sponge cake. Hearing that it could be baked at home, we gave it a try. Simple and with a full eggy flavor, castella has a very satisfying taste. Easy to slice and light and fluffy even when chilled, it also makes a great gift! (When I tried to edit, I noticed a terrible noise...) * Recipe * (18 cm square pan) 1. Divide 6 eggs into yolks and whites. 2. Heat 60 g salad oil in a 600-watt microwave oven for 40 seconds, then pour into a bowl. 3. Sift 95 g cake flour into the bowl and mix with the oil. 4. Heat 85 g milk for 30 seconds in a microwave oven, then mix with the oil and flour. 5. Add two of the egg yolks at a time, mixing into the mixture. 6. Add 100 g sugar to the egg whites to create a stiff meringue. 7. Dividing it into several portions, gradually add the meringue to the mixture in the bowl. 8. Line the pan with baking paper and pour in the mixture. 9.Place the pan on an oven tray filled with a generous amount of hot water and bake for 50 minutes in oven preheated to 170 degrees. To avoid burning the castella, we covered it in a sheet of aluminum foil about 10 minutes before finishing baking. 10. The castella is fully baked when a bamboo skewer that has been inserted comes out clean. 11. Remove the castella from the pan and slice up. The castella will be soft, but easy to slice. Popping your fluffy castella into a bag as is done in the Taiwanese castella stores will make for a great gift. ふわふわでふるふるの台湾カステラ。お家で作れると知り、挑戦してみました。卵感いっぱいで、シンプルで、いくらでも食べられちゃう味です。切り分けやすく、冷めてもしふんわりしてるからプレゼントにもどうぞ。(編集しようとしたら謎のノイズがひどい...) *レシピ*(18センチ スクエア型) 1.卵 6個を卵黄と卵白に分ける。 2.600wの電子レンジで40秒加熱したサラダ油 60gをボウルに入れる。 3.薄力粉 95gをフルイ入れ混ぜる。 4.600wの電子レンジで30秒加熱した牛乳 85gを入れ混ぜる。 5.1の卵黄を2個ずつ加え混ぜる。 6.1の卵白に砂糖 100gを加え、しっかりとしたメレンゲを作る。 7.5に6を数回に分けて加え混ぜる。 8.オーブンシートを敷き込んだ型に流し入れる。 9.たっぷりの熱湯をはった天板に8を置き、170度に予熱したオーブンで50分焼く。焦げを防ぐために残り10分あたりでアルミホイルをかけました。 10.竹串を刺して何もついてこなければ焼き上がりです。 11.型から外し、切り分けていただく。柔らかいけど切り分けやすいカステラです。台湾カステラのお店みたいにふんわり袋に入れて、プレゼントしてみては? #台湾 #カステラ #DIY

Learn how to make layered cakes with chocolate biscuit, mango curd, exotic compote and chocolate espresso mousse.

Ingredients (for 5 cakes):
Mango Curd
Mango 120 g
Lime ½ pc
Sugar 20 g
Egg yolk 1 pc
Butter 30 g
Gelatin 8 g
Exotic Compote
Orange juice 100 ml
Lime ½ pc
Banana ½ pc
Mango 150 g
Gelatin 9 g
Chocolate Espresso Biscuit
Almond flour 70 g
Sugar powder 70 g
Egg 1 pc
Egg yolks 1 pc
Coffee 30 ml
Cocoa 10 g
Flour 60 g
Sugar 80 g
Egg proteins 140 g
Cardamom (optional) 1 tsp
Chocolate Espresso Mousse
Milk 100 ml
Coffee 100 ml
Egg yolks 2 pcs
Sugar 15 g
Chocolate 200 g
Cream 33%-35% 200 ml
Gelatin 8 g
Chocolate Glaze
Gelatin - 12 g
Cream 33% - 160 g
Sugar - 240 g
Water - 100 g
Glucose syrup - 80 g
Cocoa - 80 g

Preparation:

Mango Curd
Chop mango using blender, add sugar, egg yolk and lime juice. Mix everything together in blender. Soak gelatin in water. Pour the mixture in saucepan and heat until thickening (82C) stirring constantly. Add gelatin and butter. Mix well. Cool to room temperature. Fill in silicone mold to 2 cm. Freeze for nearly 8 hours.

Exotic Compote
Soak gelatin. Chop banana and mango finely. Mix them with orange juice and lime juice and bring to boil. Add gelatin. Pour it in such a form that compote layer depth is 1 cm. Keep in fridge until cake assembly.

Chocolate Espresso Biscuit
Whisk (mix well) 1 egg, 1 egg yolk, almond flour, sugar powder and coffee. Preheat the oven to 200-220 C. Add sifted flour and cocoa to this mixture, add cardamom for flavor. Whisk egg proteins and sugar. Mix everything carefully, put in oven tray and bake for nearly 5-10 min. Cool gradually (Do not put it in a cool place immediately after the oven). Use the parchment if you are not using silicone mold.

Chocolate Espresso Mousse
Soak gelatin. Beat egg yolks and sugar. Pour milk, strong coffee ad egg yolks in saucepan. Heat the mixture until thickening (82C). Add gelatin. Cool to room temperature. Whisk cream 33%. Mix with coffee cream.
If you use semi circle silicone mold, pour mousse 1 cm depth. Let it harden in fridge for 30 min. Put frozen mango curd semi circles on it. Pour mousse to the edge of mango circles.
Cut circles of compote using cooking steel ring (smaller in diameter than the silicone mold). Put them on mousse and fill the mold with mousse completely. Freeze for 8 hours.

Chocolate Glaze
Soak gelatin. Bring cream 33% to boil and keep hot. Mix water, sugar and sugar syrup. Bring the mixture to boil and simmer on medium heat for 2 min. Add boiled cream. Add cocoa, stir well and then add gelatin. You may also add golden candurin (glittering dye). Pour the glaze in cup to whisk it using blender. Try not to make bubbles. But if the bubbles were formed, use sieve. Cool the glaze to 36-40C. The glaze cools down slowly, so it’s better to cook it the day before and heat it in microwave. If you don’t have cooking thermometer, use chilled spoon to determine whether the glaze drains too quickly.

Cut circles of biscuit with cooking steel ring.
Get the frozen chocolate mousse with filling out. Put the frozen semi circles on lattice above oven tray or other stand. Pour chocolate glaze (with 36-40C temperature) on frozen mousse. Let the drops drain. Transfer mousse on biscuit circle.
Decorate with coffee bean. Defrost completely in fridge before eating.

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