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Cakeshare, my double chocolate mousse recipe! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and enjoying the moment!
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DACQUOISE:
78g hazelnut flour
15g "00" flour
7g cocoa powder
125g egg white
50g sugar
WHITE CHOCOLATE MOUSSE:
30g milk
2g gelatin in sheets
65g white chocolate
100g fresh cream
MILK CHOCOLATE MOUSSE:
30g milk
2g gelatin in sheets
55g milk chocolate
100g fresh cream
MIRROR GLAZE:
55g cocoa powder
169g sugar
6g gelatin in sheets
30g water
130g water
180g fresh cream
DOSES FOR: 6 SINGLE PORTIONS
SILICONE MOLD SF002 SILIKOMART: 7 cm x 3.5 cm
CIRCULAR MOLD FOR DACQUOISE: 5 cm
N.B: the dacquoise would be better to obtain discs that are not too thick so as to have the right stratification. If it is too thick, cut it in half or a third.
When you combine white / milk chocolate with semi-whipped cream, make sure the mixture is not hot, otherwise the result will be liquid and separated.
Once glazed, the single portions should be left in the fridge for 30 minutes so that the glaze can solidify. About an hour later they are ready to eat!
EXPERIMENT AND HAVE FUN !!
#cakeshare # 2chocolates #asmr