CHOCOCARAMEL MOUSSE
Modern cake
Difficulty level
Modern cake
Ingredients
| IRCA GENOISE | g 1000 |
| eggs - at room temperature | g 1200 |
| honey | g 100 |
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together at high speed for 10-12 minutes.
Spread the whipped mixture in 8mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
Ingredients
| LILLY CIOCCOLATO FONDENTE | g 200 |
| water | g 300 |
| liquid cream 35% fat | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer at medium speed, until you obtain a mousse with an airy structure.
Ingredients
| liquid cream 35% fat | g 1000 |
| water | g 200 |
| LILLY NEUTRO | g 200 |
| PASTA ZABAIONE | g 60 |
Preparation
In a planetary mixer with a whisk attachment whip and stabilize the cream with water and LILLY, until soft peaks form.
Combine with flavouring paste until you get a soft mousse.
Ingredients
| PRALIN DELICRISP CLASSIC - heated to 30°C | g 300 |
Preparation
Spread a thin layer of PRALIN DELICRISP between two sheets of parchment paper.
Refrigerate for 1 hour.
When cold, cut it with a steel ring smaller than the cake mould you are going to use.
Freeze until you need to use it.
Ingredients
| MIRROR CARAMEL - heated to 50°C | g 200 |
Ingredients
| AVOLETTA | g 250 |
| confectioner's sugar | g 100 |
| CACAO IN POLVERE | g 25 |
| egg whites | g 120 |
| sugar | g 25 |
Preparation
In a planetary mixer fitted with a whisk attachment, whip the egg whites and the Caster sugar, until you get a weel-airy mass.
In a separate bowl, mix the remaining ingredients.
Use a spatula to gently combine the due mixture in two-three times, without deflating the mass.
Transfer it in a pastry bag fitted with a plain round tip, then pipe the macarons in circles of 2-3 centimeters of diameter onto trays lined with parchment paper.
Gently tap the trays onto a flat surface in order to perfect the macarons' shape.
Wait for 5 minutes or until dry to the touch, then bake at 145 °C for about 12 minutes.
Use the chocolate mousse to half-fill a silicone mould for cakes.
Place a disc of crunchy insert and then lay a disc of rollè onto it.
Put in a blast chiller for a short time, then cover with some zabaglione mousse.
Place another disc of crunchy insert and close with a disc of rollè.
Put in a blast chiller until fully hardened and frozen.
Unmold and glaze with MIRROR CARAMEL.
Decorate using the macaron shells.
