History and evolution of mousse cake in Europe
Mousse cake first appeared in Paris, France, the capital of gastronomy, initially the masters of the cream added to play a stabilizing role and improve the structure, texture and flavor of the various excipients, so that outside of the type, color, color, structure, taste changes in a rich and more natural and pure, frozen and eaten after the taste of its infinite, to become a cake in the very best. Her appearance meets the people's pursuit of exquisite fashion, advocate the natural health of the concept of life, to meet the people continue to put forward the new requirements of the cake, the mousse cake also gives the masters a greater space for creativity, the masters through the production of mousse cake to show the enlightenment of their inner life and artistic inspiration, in the world of pastry World Cup, the mousse cake game competition has always been very fierce, and its standard reflects the masters of the real power and the development of the world cake! In 1996, Eric Perez, one of the top ten pastry chefs in the U.S., led the U.S. National Team to participate in the Pastry World Cup held in Lyon, France, and won the silver medal. Due to his fame, he was invited to make a mousse cake for the 50th birthday of Hillary, the wife of U.S. President Bill Clinton, in 97. And invited to show skills at the White House site, becoming a sensation in the baking world at that time.
Practice:
Strawberry mousse cake
Ingredients: 100 grams of light cream, 400 grams of strawberries, a piece of cake billet (1 centimeter thick, the size of the bowl ready to do the mold is about the same), 15 grams of gelatin, sugar moderate.
Directions:
1. Prepare a large bowl and line the inside with plastic wrap so that it fits perfectly inside the bowl. Spread a layer of strawberries cut in half on the plastic wrap, and chop the rest of the strawberries for spare use;
2, pour the light cream into a large bowl (preferably stainless steel or enameled or other unbreakable bowls), add the right amount of sugar, and use a whisk to slightly stir until the light cream is like a gruel; add the crushed strawberries, and continue to stir to the point that the light cream can slowly fall when the whisk is lifted;
3, put the gelatin in the
Comment: Fresh strawberries with creamy filling, the taste is naturally unusual, and homemade mousse cake less sugar and low-fat, even if the girl to lose weight can be assured of boldly eat it.
(Yogurt) mousse cake recipe:
Preparation:
1. Put all the ingredients (except whipping cream and yogurt) into a mixing bowl, and mix with a blender until smooth (about 3 minutes).
2. Then add whipped cream or sour milk and blend on high speed for about 5 minutes.
3. Add the appropriate amount of filling ingredients and then rub with your hands until well blended.
4. Then place them on a cookie or cake.
5. Put them in the refrigerator (2-4°C to cool down to a gelatinous consistency) for about 2 hours.
●Note:
●The product is a mousse, which can be used with fresh cream, milk
or yoghurt, and has good "cutability".
● The recommended full-color flavors for blending are: strawberry, sweet orange, lemon and other fruits.
●The finished product is recommended to be stored at 2-4℃.
Classic Mousse Cake
Ingredients:
72g of water (for soaking gelatine), 9 slices of white gelatine, 50g of fine sugar, 80g of water, 80g of egg yolks, 100g of whole eggs, 20g of Cointreau, 250g of bittersweet chocolate, 500g of fat whipped cream, 250g of animal cream, 1,500g of ganache, 1500g of bittersweet chocolate, 750g of full cream evaporated milk (for baking). (for baking) 750g, 50g white oil, 150g crystal pectin, 20g Cointreau.
Production method:
I. Chocolate mousse part
1, white gelatin sheets and water (soak gelatin with) first mixed standby.
2, add the fine sugar to 80g of water, boil to about 115 ℃.
3, then add the whipped egg yolk and whole egg part.
4, then add the brewed gelatin mix and strain.
5. Add the melted chocolate.
6, and finally add the whipped cream, Cointreau can be molded.
7. After freezing, remove the mold and drizzle with ganache and decorate.
Second, Ganache part
1, chocolate melting water, continue to add three flowers of evaporated milk, white oil mix well.
2, then add the crystal pectin, Cointreau and mix well.