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58% Chocolate Mousse Dome
Yield: 24 ServingsStreusel Base
Sugar | 3.5oz (100g) | |
Cake Flour | 3.5oz (100g) | |
Salt | 0.1oz (3g) | |
N.U.T. Hazelnut Flour (018042) | 3.5oz (100g) | |
Butter, Cubed | 3.5oz (100g) |
Combine and sift all the dry ingredients in to the bowl of a stand mixer. Using a paddle attachment, add the cubed butter and mix only until combined. Shape into a log and freeze. Using a box grater, grate the log and bake in 2.5 in/6.4 cm rings. Bake at 340ºF/171ºC for 15 minutes or until golden brown. Allow them to cool completely.
Dark Chocolate Mousse
Pastry Ideale Sheet Gelatin, Gold (018040), Bloomed | 0.17oz (5g) | |
Whole Milk | 9oz (255g) | |
Frutta Prima Tahitensis Vanilla Beans (590102), Scraped | 1 each | |
Egg Yolks | 3 pc | |
Granulated Sugar | 2oz (57g) | |
Orchid 58% Trudelia Bittersweet Couverture Coins (540058) | 17.5oz (496g) | |
Heavy Cream, Whipped | 17.6oz (500g) |
Bloom the gelatin in cold water. Bring the milk up to a boil with the scraped vanilla bean. Cover and allow to infuse for 20 minutes, then strain out the vanilla bean. Whisk together the yolks and the sugar. Temper the yolk mixture with the warm milk. Return to the pot and cook to 183ºF/84ºC while continuously stirring. Strain the gelatin and whisk into the dairy mixture. Pass through a sieve over the couverture coins and emulsify. Allow the chocolate mixture to cool, then fold in the whipped cream. Pipe in to Fleximold Silikomart Flexi Half-Sphere (591003), scraping off any excess mousse. Freeze completely.
Venuance Ribbon
Venuance Pearls, Red (595002) | As needed | |
Venuance Pearls, Yellow (595004) | As needed | |
Texturas Silicasec (622035) | As needed |
Place the pearls under a heating lamp to melt, or place on a silpat and microwave for 30 seconds till melted. Make sure to wear gloves. Pull and fold the melted pearls separately until they have cooled slightly and are aerated. Form two rolls and attach together. Pull the colors together until a ribbon is made; cut and form in to desired shape. Allow them to cool and harden completely. Place in an airtight container with a silicasec until ready for use.
Assembly
Pastry Ideale Cocoa Butter Velvet Spray, Milk Chocolate (586007) | As needed | |
Arte Piatto Dark Swiss Chocolate Dessert Sauce (505040) | As needed | |
Arte Piatto Passion Fruit Dessert Sauce (505075) | As needed |
Un-mold domes and spray with milk chocolate velvet spray while the domes are still frozen. Place on top of a cooled Streusel Ring. Decorate plate with chocolate and passion fruit sauces and garnish the dome with a Venuance Ribbon.