투썸 플레이스 트리플 초콜릿 무스케이크 만들기

 

 

 

트리플 초코무스 케이크

 

 

 

1. 초코 제누아즈
달걀 95g, 설탕A 65g, 박력분 52g, 코코아파우더 10g, 생크림 28g, 달걀 흰자 43g, 설탕B 34g

① 높은 원형1호 팬에 유산지를 깔아준다.
② 달걀과 설탕A를 볼에 넣고 섞은 후 뜨거운 물에 중탕으로 42℃까지 데운다. 
③ 뜨거운 물에서 꺼낸 후 핸드믹서기를 이용하여 아이보리색이 날 때까지 휘핑한다. 
④ 미리체친 박력분, 코코아파우더를 넣고 가볍게 섞는다.
⑤ 생크림을 50℃까지 데운 후 4.의 반죽을 조금 덜어 섞은 다음 4.에 넣고 같이 섞는다.
⑥ 차가운 흰자와 설탕B를 3번 나누어 머랭을 단단히 올린 후 5.에 3번 나누어 섞는다.
⑦ 1.에 팬닝하고 충격을 준 뒤 170℃5분 미리 예열한 에어프라이어에 넣고 150℃30분 굽는다.
⑧ 구운 즉시 충격을 주어 뜨거운 김을 날려 준 뒤 팬에서 분리하여 뒤집은 채로 식힘망에서 완전히 식힌다.
⑨ 제누아즈를 바닥은 높이 1cm, 나머지는 0.7cm로 재단한다.
⑩ 0.7cm로 재단한 제누아즈 2장을 미니 무스링 지름 12cm로 찍어낸다.

2. 파트 아 봄브
달걀 노른자 6알, 설탕 130g, 물 50g

① 믹싱볼에 노른자를 넣고 아이보리색이 날 때까지 휘핑한다.
② 설탕과 물을 냄비에 넣고 110℃까지 끓인 후 1.에 부어주며 머랭이 단단해지고 미지근해질 때까지 휘핑한다.

3. 트리플 초콜릿 무스
젤라틴 6g, 다크초콜릿 50g, 파트 아 봄브 150g, 생크림 250g, 밀크초콜릿 50, 화이트초콜릿 50g

① 젤라틴을 2g씩 나누어 찬물에 10분간 불린 후 각각 물기를 제거한다.
② 다크초콜릿을 완전히 녹인 후 물기 제거한 젤라틴 2g을 넣고 섞는다.
③ 파트 아 봄브 50g을 2.에 넣고 섞는다.
④ 체에 거른다.
⑤ 생크림을 100% 휘핑한 후 80g을 4.에 넣고 섞는다.
⑥ 나머지 밀크초콜릿과 화이트초콜릿도 이와 같이 반복한다.

4. 마무리
코코아파우더 20g, 진주 크런치 7알

① 원형1호 무스링에 바닥랩과 띠지를 두른 후 받침대로 바닥을 받친다.
② 바닥용 1cm 제누아즈를 1.에 넣는다.
③ 다크초콜릿 무스를 붓고 윗면을 평평히 정리하고 냉동실에 30분 굳힌다.
④ 0.7cm 높이의 원형 무스링으로 찍어낸 제누아즈를 뒤집어 올리고 살짝 눌러준 후 밀크초콜릿 무스를 부어준 다음 윗면을 평평하게 정리한다.
⑤ 냉동실에 30분 굳힌다.
⑥ 초코 제누아즈를 마지 올리고 화이트초콜릿 무스를 부어준다. 윗면에 랩을 씌우고 냉동실에서 6시간 굳힌다.
⑦ 띠지 있는채로 코코아파우더를 뿌리고 띠지를 조심스레 벗긴 다음 접시에 옮겨 담고 윗면에 진주 크런치를 올려 장식한다.

-생크림 유지방 함량 35%를 사용하였습니다.

-냉장보관 2일, 냉동보관 1달 가능
-제조원가 6,423원, 1/6조각 예상 판매가 5,400원

-참조 유튜브 더 스쿱님 감사합니다.

 

 

 

 

Triple Chocolate Mousse Cake

 

 

1. Choco Genoise

95g egg, 65g sugar A, 52g soft flour, 10g cocoa powder, 28g whipping cream, 43g egg white, 34g sugar B

 

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

② Put eggs and sugar A in a bowl, mix, and heat to 42℃ in hot water in a hot water bath.

③ Take it out of the hot water and use a hand mixer to whip it until it turns ivory color.

④ Add the pre-sifted soft flour and cocoa powder and mix lightly.

⑤ After warming the whipping cream to 50℃, take a little dough from step 4. and mix, then add to step 4. and mix together.

⑥ Divide the cold white and sugar B 3 times and put the meringue firmly on top, and then mix in 5. 3 times.

⑦ After panning in 1. and giving a shock, put it in an air fryer preheated at 170℃ for 5 minutes and bake at 150℃ for 30 minutes.

⑧ Immediately after baking, give it a shock to blow off the hot steam, remove it from the pan, turn it over and cool it completely on a cooling rack.

⑨ Cut the Genoise to a height of 1cm for the bottom and 0.7cm for the rest.

⑩ imprint out 2 sheets of Genoise cut to 0.7cm in height with a mini mousse ring of 12cm in diameter.

 

2. Pate A Bombe

6 egg yolks, 130g sugar, 50g water

 

① Put the yolk in a mixing bowl and whip until it turns ivory.

② Put sugar and water in a pot and boil it to 110℃, pour it into 1. and whip until the meringue is hard and lukewarm.

 

3. Triple Chocolate Mousse

6g gelatin, 50g dark chocolate, 150g pate a bombe, 250g whipping cream, 50g milk chocolate, 50g white chocolate

 

① Divide 2g of gelatin and soak in cold water for 10 minutes, then remove water from each.

② After completely dissolving the dark chocolate, add 2g of drained gelatin and mix.

③ Add 50g of pate a bombe to 2. and mix.

④ Filter through a sieve.

⑤ Whip the whipping cream 100% and add 80g to 4.

⑥ Repeat the same for the rest of the milk chocolate and white chocolate.

 

4. Finish

20g cocoa powder, 7pcs pearl crunch

 

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 1cm Choco Genoise for the floor in 1.

③ Pour the Dark Chocolate Mousse, flatten the top and harden it in the freezer for 30 minutes.

④ imprint the 0.7cm high Choco Genoise with a mini mousse ring, turn it over, press it lightly, pour in the Milk Chocolate Mousse, and then flatten the top.

⑤ Harden in the freezer for 30 minutes.

⑥ Put the Choco Genoise on top and pour the White Chocolate Mousse. Cover the top with cling film and harden in the freezer for 6 hours.

⑦ Sprinkle cocoa powder and carefully peel off the strips, then transfer to a plate and decorate with a pearl crunch on the top.

 

- We used 35% of fresh cream milk fat.

- 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."

- Expiration date: 2 days refrigerated and 1 month frozen.

- Manufacturing cost 6,423 won, 1/6 pieces estimated selling price 5,400 won.

 

 

 

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