
DULCEY MOUSSE CAKE
An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 20 desserts
Difficulty: Easy
INGREDIENTS
Hazelnut Dacquoise:
60g flour
170g hazelnut powder
300g (200g + 100g) sugar
280g egg whites
Dulcey 35% Namelaka:
75g whole milk
4g glucose
2g gelatin sheet
150g Dulcey 35%
150g heavy cream
Dulcey 35% Mousse:
250g whole milk
10g gelatin sheet
465g Dulcey 35%
500g heavy cream
INSTRUCTIONS
Hazelnut Dacquoise:
- Sift the flour with the hazelnut powder and 200g of sugar.
- Whip the egg whites and 100g of sugar to stiff peaks.
- Spread directly on a baking sheet over 5 mm high and bake at 180°C (356°F) for about 16 minutes.
- Once cooked and cooled, cut into 4-5 cm discs.
Dulcey 35% Namelaka:
- Soak the gelatin in a large amount of cold water.
- Melt the Dulcey 35% chocolate at 45°C (113°F). Heat the milk at 80°C (176°F) with incorporated glucose. Then add the soaked and drained gelatin.
- Gradually pour the milk onto the melted Dulcey 35% chocolate and mix to obtain an elastic texture. Mix in the cold heavy cream.
- Mix for a few seconds and pour into half spheres.
- Leave to crystallize for several hours in the freezer.
Dulcey 35% Mousse:
- Soak the gelatin in a large amount of cold water.
- Heat the milk to around 50°C (122°F) and add the soaked and drained gelatin.
- Pour about 1/3 of hot liquid over melted Dulcey 35% chocolate and mix in order to obtain a smooth texture.
- When the chocolate mixture reaches 35-40°C (95-104°C), incorporate the rest of the heavy cream.
Assembly
- In rings of 5 cm in diameter and 4-5 cm high, place a disc of Hazelnut Dacquoise and on top, a half-sphere of Dulcey 35% Namelaka.
- Pour over the DUulcey 35% Mousse until reaching the top of the half-sphere. Then place everything in the freezer.
- Once frozen, unmold and refrigerate before serving.
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