페레로로쉐 무스 케이크 만들기 왕맛왕맛👍

 

 

 

페레로로쉐 무스 케이크

 

1. 초콜릿 비스퀴 조콩드
아몬드t.p.t 75g, 코코아가루 4g, 옥수수전분 1g, 박력분 5g, 달걀 50g, 버터 7.5g, 흰자 34g, 설탕 12.5g

① 낮은1호 원형 팬에 유산지를 깔아준다.
② 믹서볼에 흰자와 설탕을 넣고 100%머랭을 올린다.
③ 다른 믹서볼에 아몬드t.p.t, 코코아가루, 옥수수전분, 박력분을 넣고 거품기로 섞은 후 함께 체친다.
④ 3.에 달걀을 넣고 5분간 핸드믹서기로 휘핑한다.
⑤ 4.에 2.를 3번 나누어 넣으며 가볍게 섞는다.
⑥ 160℃5분 미리 예열한 에어프라이어에 넣고 160℃15분간 굽는다.
⑦ 구운 직후 충격을 주고 팬에서 분리하여 식힘망에 뒤집어서 식힌다.
⑧ 빵칼을 이용하여 윗면을 자르고 남은부분을 미니 무스링을 이용하여 찍어낸다.

2. 초코 포요틴
콘푸로스트 90g, 다크초콜릿 70g

① 원형1호 무스링에 바닥랩과 띠지를 두른 후 받침대로 바닥을 받친다.
② 일회용봉투에 콘푸로스트를 넣고 밀대를 이용해 잘게 부순 후 그릇에 담는다.
③ 다크초콜릿은 전자레인지를 이용하여 30초씩 돌려 완전히 녹인다.
④ 2.에 3.을 넣고 섞어준 뒤 1.에 넣고 균일하게 펼친 뒤 평평하게 눌러 냉장실에 30분 굳힌다.

3. 초코 무스
파트아봄브 (달걀 60g, 노른자 40g, 시럽(물 22g, 설탕 52g)), 헤이즐넛 초코크림 165g, 생크림 225g, 젤라틴 4g, 페레로로쉐 초콜릿 100g

① 노른자와 달걀을 아이보리색이 날 때까지 휘핑한다.
② 냄비에 설탕과 물을 넣고 젓지 않고 118℃까지 끓인다.
③ 1.에 2.를 벽면을 타며 천천히 흘려보내면서 핸드믹서기 최대속도로 믹싱한다.
④ 미지근하게 식을 때까지 믹싱한다.
⑤ 젤라틴을 차가운 물에 10분간 불린 뒤 물기를 제거한다.
⑥ 페레로로쉐 초콜릿을 4등분 한 뒤 그릇에 담는다.
⑦ 다른 볼에 차가운 생크림을 넣고 70%휘핑 한다.
⑧ 그릇에 헤이즐넛 초코크림을 넣고 전자레인지로 녹인다.
⑨ 8.에 휘핑한 생크림을 조금씩 넣어가며 거품기로 완벽히 섞는다.
⑩ 파트아봄브를 거품기로 풀어준 뒤 물기 제거한 젤라틴을 중탕하여 넣고 섞는다.
⑪ 9.에 10.을 넣어가며 실리콘주걱으로 섞는다.
⑫ 6.을 넣고 가볍게 섞는다.

4. 초콜릿 코팅
다크초콜릿 300g, 카놀라유 110g

① 비커에 다크초콜릿을 넣고 전자레인지로 30초씩 돌려가며 완전히 녹인다.
② 카놀라유를 넣고 섞은 뒤 핸드블렌더로 유화시킨다.
③ 30~35℃에서 사용한다.

5. 마무리 
아몬드분태 45g, 페레로로쉐 초콜릿 6개

① 초코 포요틴에 초코 무스 절반을 붓는다.
② 초콜릿 비스퀴 조콩드를 뒤집어 올린 뒤 크림이 위로 올라오게 눌러준다.
③ 남은 초코 무스를 붓고 윗면을 평평히 하고 충격을 준 뒤 냉동실에 6시간 굳힌다. 
④ 띠지와 바닥랩을 분리하고 미니 스패튤러를 이용하여 옆면과 윗면을 매끄럽게 정리한다.
⑤ 옆면에 아몬드분태를 묻힌 뒤 냉동실에 1시간동안 냉을 먹인다.
⑥ 식힘망 바닥에 받침대를 받치고 5.를 올린다.
⑦ 6.에 초코 코팅을 부어준 뒤 스패튤러로 윗면을 쓸어 평평하게 해주고 여러 번 탭을 주어 코팅이 얇게 씌워지게 한다.
⑧ 옆면에 안 씌워진 곳은 미니 스패튤러에 글레이즈를 묻혀서 빈 공간을 채운다.
⑨ 윗면에 페레로로쉐초 콜릿을 올려 장식한다.
⑩ 접시에 옮겨 담은 뒤 냉동실에 30분 굳히고 나서 커팅한다.

-t.p.t란 아몬드가루와 분당이 1:1인 비율을 뜻합니다.
-초콜릿이 타는 것을 방지하기 위해 전자레인지를 이용하여 녹일 때 반드시 30초 씩 끊어가며 저으면서 녹여주세요.
-파트 아 봄브란 ‘멍울에서 푼 노른자에 118~120℃로 가열한 시럽을 넣고 거품올린 것’을 뜻합니다.
-초코 코팅이 두껍게 씌워졌을 때 드라이기 뜨거운 바람으로 천천히 녹이면 두께조절 이 가능합니다.
-조각케이크보단 앙트르메나 쁘띠갸또 제조에 적합한 레시피입니다.
-참조 초코무스 유튜브 아주봉봉님, 초코 글레이즈 유튜브 우미스베이킹님 감사합니다.

-냉장보관 4일, 냉동보관 1달 가능
-제조원가 17,380원, 1/6조각 예상 판매가 14,000원

 

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Ferreroche Mousse Cake

 

 

 

1. Chocolat Biscuit Joconde

 

almond t.p.t 75g, cocoa powder 4g, corn starch 1g, soft flour 5g, egg 50g, butter 7.5g, egg white 34g, sugar 12.5g

 

① Place parchment paper on a No. 1 low round pan.

② Put whites and sugar in a mixer bowl and put 100% whipping.

③ In another mixer bowl, add almond t.p.t, cocoa powder, corn starch, and soft flour, mix with a whisk, and sieve together.

④ Add eggs to step 3. and whip with a hand mixer for 5 minutes.

⑤ Divide 2. into 4. 3 times and mix lightly.

⑥ Place in the preheated air fryer at 160°C for 5 minutes and bake at 160°C for 15 minutes.

⑦ Immediately after baking, give it a shock, separate it from the pan, and turn it over on a cooling grid to cool it.

⑧ Use a bread knife to cut the top and imprint the remaining part using a mini mousse ring.

 

2. Chocolat Feuilletine

corn frost 90g, dark chocolate 70g

 

① Put the bottom wrap and the mousse band on the round No. 1 mousse ring and support the floor with the pedestal.

② Put cornfrost in a disposable bag, crush it small pieces using a rolling pin, and place it in a bowl.

③ Melt the dark chocolate completely by turning it 30 seconds at a time using a microwave oven.

④ Add 3. to 2., mix, add to 1., spread evenly, and press flat to harden in the refrigerator for 30 minutes.

 

3. Chocolat Mousse

 

pate a bombe [egg 60g, yolk 40g, syrup (water 22g, sugar 52g)], hazelnut chocolate cream 165g, whipping cream 225g, gelatin 4g, ferrero rocher chocolate 100g

 

① Whip the yolks and eggs until they are ivory.

② Put sugar and water in a pot and boil it to 118℃ without stirring.

③ Mix the syrup at maximum speed with a hand mixer while slowly flowing it down the wall in 1.

④ Mix until it is lukewarm.

⑤ Soak the gelatin in cold water for 10 minutes and then remove the water.

⑥ Cut the Ferrero Rocher chocolate into quarters and place in a bowl.

⑦ Put cold whipping cream in another bowl and whipping 70%.

⑧ Put the hazelnut chocolate cream in a bowl and melt it in the microwave.

⑨ Add whipped cream little by little to step 8. and mix perfectly with a whisk.

⑩ After loosening the pate a bombe with a whisk, add the dehydrated dissolution gelatin in a mix.

⑪ Mix with a silicone spatula while adding 10. to 9.

⑫ Add 6. and mix lightly.

 

4. Chocolate Coating

dark chocolate 300g, canola oil 110g

 

① Put the dark chocolate in a beaker and microwave it for 30 seconds each to melt it completely.

② Add canola oil, mix, and emulsify with a hand blender.

③ Use at 30~35℃.

 

5. Finish

almond powder 45g, ferrero rocher chocolate 6ea

 

① Pour half of the Chocolat Mousse into the Chocolat Feuilletine.

② Turn the Chocolat Biscuit Joconde upside down and press it so that the cream rises up.

③ Pour the remaining Chocolat Mousse, flatten the top, apply a minor shock to remove large bubbles, and then harden in the freezer for 6 hours.

④ Separate the strip and the bottom wrap and smooth the sides and top using a mini spatula.

⑤ attached almond powder evenly on the side and harden in the freezer for 1 hour.

⑥ Put the cooling net on the pedestal, and put 5.

⑦ After pouring the Chocolate Coating in 6., sweep the top surface with a spatula to make it flat, and tap several times to apply the coating thinly.

⑧ Apply glaze to the empty space with a mini spatula.

⑨ Decorate the top with a collet of ferrero rocher chocolate.

⑩ Transfer to a plate and harden in the freezer for 30 minutes before cutting.

 

-t.p.t is 'It refers to the ratio of almond flour and powdered sugar 1:1.'

-To prevent the chocolate from burning, be sure to stir it every 30 seconds when melting using a microwave oven.

-pate a bombe is ‘It means that the syrup heated to 118~120℃ is added to the yolks loosened with a whisk and bubbled up.'

-When the chocolate ganache is thickly covered, it is possible to adjust the thickness by melting it slowly with the hot air of a hair dryer.

-It is a recipe suitable for making entremets or Petit gâteau rather than a piece of cake.

- Expiration date: 4 days refrigerated and 1 month frozen.
- Manufacturing cost 17,380 won, 1/6 pieces estimated selling price 14,000 won.

 

 

 

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