Mousse is a custard-style dessert that can be eaten immediately or used as a cake filling.
Usually, cream and coagulant are added to create a thick, frozen effect. Gelatin is used to condense cheese and whipped cream. It can be eaten without baking.
The most important ingredients for making mousse are gelatin ingredients such as AGAR, gelatine powder, jelly powder, etc. The mousse jelly is made from animal glue, so it needs to be stored at a low temperature.
Mousse cakes first appeared in the culinary capital of Paris, France. Its appearance is in line with people's pursuit of delicacy and advocating healthy life concepts.
To meet the new requirements that people keep putting forward for cakes, mousse cake also gives the masters a greater space to create, and the masters show their inner life understanding and artistic inspiration through the production of mousse cake.
At the World Pastry World Cup, the mousse cake competition has always been very competitive, the standard reflecting the true skills of the masters and the trend of the world cake development.
In 1996, Eric Perez, one of the top 10 pastry masters in the United States, led the U.S. National team to the West Point World Cup in Lyon, France, where he won the silver medal. Thanks to his fame, he was invited to make a mousse cake for the 50th birthday of Hillary Clinton, wife of U.S. President Bill Clinton, in 1997, and invited to show his skills at the White House, which caused a stir in the baking world.
Chocolate mousse cake is one of the more common mousse cakes.
Main material
Corn Oil 50g
Milk 60ml
Cocoa powder 15g
Chocolate 60g
Light Cream 200g
White Sugar 50g
Cake Flour 100g
Eggs 4pcs
Cocoa powder surface appropriate
1. Chop the chocolate and sift the cocoa powder.
2. Heat corn oil Pour in cocoa powder and chocolate and stir well.
3. Add 60 grams of milk. Then pour into the egg yolks. Sift the cake flour and add. Continue mixing until the batter is grainless.
4. Knock egg whites into an oil-free basin.
5. Whip egg whites. First, beat the egg whites with an electric whisk on medium-low speed and pour in the sugar in three batches.
6. Take a third of the meringue and add it to the yolk batter.
7. Add another third of the meringue to the yolk batter and mix well from the bottom up with the egg whip.
8. Line a baking tray with cake paper and pour in the cake batter. Give it a little shake to get rid of the foam.
9. Bake in oven at 160 ° C for 25 minutes.
10. Heat milk, chocolate, and sugar over water and stir well until there are no particles.
11. Pour the light cream into an oil-free basin and beat with powdered sugar until wet and foaming.
12. Add milk chocolate lake and mix well.
13. Line the bottom with cake embryos.
14. Pour in the light cream, then add a piece of cake, and then pour in the light cream.
15. Cover with cocoa powder and refrigerate for 4 hours.
