INGREDIENTS
- Breton dried fruit dough:
- – Butter 125 g.
- – Sugar 60 g.
- – Blonde sugar 60 g (you need to use no matter sugar you’ve got).
- – Yolks 3 items.
- – Flour 0000 130 g.
- – processed walnut 50 g.
- – Baking powder 8 g.
- – Corn starch 30 g.
- – Wonderful salt 2 g.
- – Peanut or pecan nut 100 g, you need to use no matter nut you need and have, similar quantity! .
- For the chocolate mousse:
- – Milk cream 100 g.
- – Yolks 2 items (40 g).
- – Sugar 40 g.
- – Semi-sweet chocolate 160 g.
- – Milk cream 300 g.
- – Strawberries and blueberries to embellish.
- For the chocolate tub:
- – Chocolate of your selection 600 g.
- – Chopped peanuts or walnuts 200 g.
- – Corn or sunflower oil 60 cc.
Scrumptious and exquisite BRETON CHOCO AND SABLE MOUSSE CAKE , we go away you the whole recipe so you possibly can benefit from the candy! .
PROCEDURE:
For the mass:
1. Beat the comfortable butter with the sugars and create a cream, add the yolks and proceed beating till homogenized.
2. Sift the flour with the baking powder and salt on a chunk of parchment paper. Add the walnut powder and the cut up walnut.
3. Add the dry substances with the walnuts effectively combined to the creamed combination and blend till effectively built-in.
4. Organize a 20 cm metal waist on a baking sheet lined with parchment paper. Place the dough inside and generate stress on it till it’s clean and completely covers your entire ring. Reserve within the fridge for 20 minutes.
5. Preheat the oven to 180°C and prepare dinner the breton for roughly 20 to 25 minutes. Midway by cooking, take away the middle with a cutter. Take away the dough from the waist with the assistance of a knife and let it cool on a rack.
For the cream and meeting:
1. Warmth the 100 g of cream with half the sugar. In one other container, combine the yolks with the remaining sugar, combine each preparations and prepare dinner over low warmth till thick (83 levels), it shouldn’t boil.
2. Pour it over the finely chopped chocolate. Await it to soften and blend effectively with a wire whisk. Add the remaining cream (300 grams) and mould.
3. Freeze for 4 hours.
4. To assemble, unmold the mousse onto a rack and coat with the chocolate tub. 5. Organize the cake on the chilly dough base and embellish with fruit.
For the chocolate dip:1. Soften the chocolate, add the nuts and oil. Combine effectively and use.
