Presumably many of my friends stayed up late last night when the shopping cart was emptied
, the whole person was
also cleared up
Next is the more difficult waiting for the express link
The wait is always extra long
no snacks What about spending
? The snacks bought by
are on the way?
Make it yourself
Kun Xiaoou today taught you this hazelnut mousse
, the shape can be said to be very imitated
hazelnut mousse
(recipe amount: 6-8 total)
part one-chestnut custard 210 g)
33% whipped cream: 80 g
egg yolk: 25 g
hazelnut Parine: 80 g
33.6% milk chocolate: 25 g
Production:
1, put the whipped cream and egg yolk in a thick-bottomed pan.
2, heat on medium heat and stir continuously with a rubber spatula to ensure that the egg yolk will not be directly cooked or agglomerated, and stop at 80-82°C.
3. Pour into the measuring cup filled with milk chocolate and hazelnut Palin, stir evenly with a rubber spatula, and then use a handheld homogenizer to fully stir and emulsify until fine.
4, pour into a hemispherical silicone mold and freeze.
Part II-Hazelnut Sponge Cake (Total: 580 grams)
hazelnut powder: 125 grams
caster sugar: 100 grams
low-gluten flour: 35 grams
whole eggs: 175 grams
protein: 100 grams
sugar: 25 grams
hazelnuts: 20 grams
Production:
1, put the egg whites and 25 grams of caster sugar into a measuring cup, and put all the remaining ingredients in another measuring cup.
2. Beat the egg whites and fine sugar in the measuring cup into soft peaked meringue, and stir the materials in the other measuring cup into a uniform paste.
3. Mix the two parts with a squeegee.
4, put a 30x20cm rectangular metal mold frame on the silicone baking mat, pour the batter, and evenly sprinkle the chopped hazelnuts on the surface, and bake it in the oven at 170°C until golden brown and elastic.
5. Cover it with plastic wrap while it is hot after it is out of the oven to prevent it from losing water and becoming dry, and set aside.
Part Three-Hazelnut Mousse (Total: 429g)
Whipped Cream: 250g
Gelatine Chips: 4g
Milk Chocolate: 130g
Hazelnut Parine: 45g
Production:
z1, soaked gelatin flakes Place in ice water until softened, squeeze out excess water and set aside.
2, boil 90 grams of whipped cream, remove from heat, add soft gelatine slices and mix.
3, then add the hazelnut Palin, mix well.
4, add it to the melted chocolate in portions and mix well.
5. When the temperature is lowered to 29-30℃, add 160 grams of whipped cream and mix it with a rubber spatula, and put it into a piping bag.
Part IV-Hazelnut texture chocolate glaze (total: 460g)
cocoa butter: 175g
dark chocolate: 200g
milk chocolate: 60g
vegetable oil: 25g
production:
melted cocoa butter.
2, put the dark chocolate and milk chocolate into two measuring cups, and then pour the hot cocoa butter separatelyIn the chocolate (dark chocolate pour 140 g cocoa butter, milk chocolate pour 35 g cocoa butter), stir until the chocolate melts.
3, add 20 grams and 5 grams of vegetable oil respectively, and use a homogenizer to fully stir and emulsify.
Part 5-Assemble
1. Cut the hazelnut sponge cake into 6 small hazelnut shapes with the cutting die that comes with the "hazelnut mold".
2. Squeeze the hazelnut mousse into the hazelnut-shaped silicone mold about half full, put in the frozen unmolded chestnut mousse and lightly press, then continue to squeeze into the mousse, and finally cover with the cut hazelnut cake, smooth and freeze .
3. Add the milk chocolate glaze to the dark chocolate glaze. Use a bamboo stick to insert the unmolded hazelnut-shaped mousse into the glaze. Then gently lift it up. When lifting, the tip of the mousse faces downwards. Let the glaze drip down naturally in this direction, about 20 seconds, the glaze will start to condense ( note, this is the most critical operation link ).
4. Dip the milk chocolate glaze with a brush, gently wipe the tail part of the "hazelnut", take it off after the glaze crystallizes, because it is a glaze that will not stick to your hands, so you can put it directly on On the dessert tray, it can also be placed on the same shaped biscuits.
