Рецепт мини-торта «Шоколадный мусс с фундуком» 🍫🎁

Описание: Рецепт мини-торта «Шоколадный мусс с фундуком» 🍫🎁

🤎 Hazelnut Praline Recipe ▼
▶   • 헤이즐넛 프랄린 만들기 (헤이즐넛 페이스트) Hazelnut Praline ...  
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⭐Ingredient⭐ (for 8 pieces)

Cocoa Sponge
50g of eggs, 23g of sugar,
2g of vanilla extract,
10g of canola oil, 15g of milk,
15g of cake flour,
2g of cocoa powder,
2g of black cocoa powder

Cherry Filling
3g of powdered gelatin, 15g of water,
120g of cherry puree

Milk Chocolate Ganache
135g of milk couverture chocolate,
60g of fresh cream

Chantilly Cream
130g of fresh cream, 10g of sugar

Hazelnut Chocolate Mousse
4g of powdered gelatin, 20g of water,
36g of egg yolks, 30g of sugar (A),
5g of cake flour, 40g of hazelnut praline,
100g of milk, 1/2 stem of vanilla bean,
5g of rum,
all of the milk chocolate ganache (195g),
all of the chantilly cream (140g)

Chocolate Mirror Glaze
4g of powdered gelatin, 20g of water (A),
65g of fresh cream, 30g of water (B),
70g of sugar, 45g of starch syrup,
18g of cocoa powder,
7g of black cocoa powder

Hazelnut Croustillant (bottom)
30g of dark couverture chocolate,
15g of milk couverture chocolate,
10g of coating dark chocolate,
25g of hazelnut praline,
25g of roasted hazelnut,
(coating) 15g of dark couverture chocolate

Ganache Decoration
20g of dark couverture chocolate,
10g of fresh cream

Decoration
roasted hazelnuts

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[Baking Time]
170℃ 13 min

[Pan Size]
Cocoa Sponge,Completion: (ea) 6 x 3.5 (Ø x H) cm
Filling: 4 x 2 (Ø x H) cm
Croustillant : 5.8 (Ø) cm

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0:00 Intro
0:21 Cherry Filling
0:46 Cocoa Sponge
1:53 Milk Chocolate Ganache
2:02 Hazelnut Chocolate Mousse
4:08 Assembly
5:33 Hazelnut Croustillant
6:52 Chocolate Mirror Glaze
8:42 Decoration
9:19 Cutting

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