2. Gelatinization: 1 12g fine sugar, 62g water, 75g pure cocoa butter chocolate, 15g cocoa powder (sieved), 65g whipped cream and 5g gelatin tablets.
3. Pour mousse paste into the silica gel mold. Please refer to my previous formula for mousse paste and choose your favorite taste. Put in the cake slices, then pour a layer of paste, paying attention to the wood silk paste to cover the edges of all molds, leaving no gaps.
4. Cover with plastic wrap, freeze for one night, remove the film, take a 6-inch film as the base material, and prepare for spraying.
5, water+sugar, heated to 104 degrees from the fire.
6. Add chocolate, dissolve and stir well, then add the sieved cocoa powder and stir well.
7. Add whipped cream, stir well, below 60 degrees, and add gelatin tablets softened in ice water.
8. sieve.
9. Beat well with a stir-fry stick and carefully move it up and down slowly to prevent too many bubbles.
10, and sieve again for many times to eliminate bubbles. If there are any bubbles, use a flamethrower to eliminate them.
1 1, and the shower temperature should be controlled at about 30.
12. Start spraying noodles and wipe off the extra chocolate. See the video for details, turn the tablet.
13, pick a few leaves, coat them with chocolate, and brush them with gold powder (plus high-alcohol wine) after solidification to make a decoration. The proud French shower is ready and bright.