French dessert, rich in taste, mellow and delicious and irresistible.
By Chengcan Mommy CCM 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Egg whites (Kugong cake) 4 pieces
Caster sugar (Jiugong cake) 40 g
Almond flour (Jiugong cake) 70 g
Egg yolks (chocolate mousse) 2 pcs
Syrup (chocolate mousse) 40 g
Chocolate (chocolate mousse) 80 g
Light cream (chocolate mousse) 170 g
Gilliptin tablets (chocolate mousse) 1 tablet
Egg yolks (vanilla mousse) 2 pcs
Whole milk (vanilla mousse) 85 g
Caster sugar (vanilla mousse) 25 g
Vanilla extract (vanilla mousse) 1 tsp
Pea starch (vanilla mousse) 8 g
Gelatin tablets (vanilla mousse) 2 tablets
Light cream (vanilla mousse) 160 g
Light cream (garnish) 200 g
Powdered sugar 30 g
Chocolate inserts to taste
Sugar beads to taste
<h2>Practice steps</h2>
1. Prepare the almond jiugong cake ingredients in advance
2: Add caster sugar to the egg white in 2 times and beat until the upright sharp corners are formed as shown in the figure
3: Pour the almond flour twice
4. Quickly cut and mix well
5: Pour into the mold at 175 degrees and bake for 18 minutes
6: Let the baked cake slices cool and set aside
7: Make chocolate mousse and mix the egg yolks and syrup evenly
8: Heat the yolks in water to turn the yolks into a viscous paste and turn off the heat
9: Pour in the chocolate and melt the chocolate with the remaining temperature
10: Beat the light cream until 8 dispenses, cut and mix well with the chocolate yolk solution
11: Soften the gelatin tablets in cold water and heat until melted, then mix well with the chocolate mousse solution
12: Press out the heart-shaped cake slices with a mousse ring
13. Place in a container
14: Pour in chocolate mousse paste and refrigerate
15. Prepare vanilla mousse materials
16: Mix the egg yolk milk, then pour in the pea starch and caster sugar, stir well and heat it to a viscous paste
17: Beat the light cream with vanilla essence to 8 dispenses, cut and mix well with mayonnaise
18: Soften the gelatin slices in cold water and heat until melted, then mix well with the finished mayonnaise
19. Pour the prepared vanilla mousse on top of the chocolate mousse and refrigerate it
20. Cover the mousse ring with a hot towel and release the mold
21、 Light cream beaten until framed, mounted flower head into the mounting bag (I use the no. 15 mounting mouth of the learning kitchen)
22. Place the cake on the mounting plate, squeeze it vertically downwards, and turn the mounting table
23. Decorate the top and bottom of the cake
24. Finally, the final decoration is carried out with chocolate inserts and sugar beads
25. Finished product drawing
26. Finished product drawing
<h2>Tips</h2>
1: When making the bottom of the Jiugong cake, the protein must be hit to the hard foam state, and the state of the chiffon cake is the same 2: The mousse must be refrigerated and set before it can be released, and cover it around the mousse circle with a hot towel
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