Chocolate mango tower
Chocolate pastry is my favorite, but pure chocolate mousse always tastes a little greasy, so I added Mango Cheese to this little pastry to neutralize the greasiness of chocolate. When you take a bite, you can melt the rich chocolate mousse in your mouth, and then you can feel the fragrant mango flavor, which is always the flavor of summer.1. It is best to prepare the drenching surface one day in advance, so as to ensure that the drenching surface is very shiny and beautiful;2. I use dark chocolate with 70% cocoa. Many people will feel a little bitter. I can also use black chocolate with about 50% cocoa. The amount of white sugar may need to be adjusted slightly;3. When operating the drenching surface, the temperature must be controlled at about 32 ℃, and the pouring should be fast.
Step 1 . Mango Cheese Sandwich: squeeze Mango Cheese Mousse paste into the mold, clip in the cut mango dice, put it into the refrigerator to freeze and harden, and set aside (see the recipe "Mango Cheese Cake" for specific methods);
Step 2 . Chocolate mousse: melt chocolate in water, add light cream 1 (don't beat) and mix well with chocolate, and keep the temperature at 45 ℃;
Step 3 . Chocolate mousse: stir the egg yolk and sugar until they turn white, heat the milk to 85 ℃, pour it into 2 times, mix well, put it in hot water, wipe the bottom while boiling, stir until thick, and leave the fire;
Step 4 . Chocolate mousse: use a hand-held egg beater to stir at high speed to a dense state. When it is about 50 ℃, add Geely Ding and mix until softened;
Step 5 . Chocolate mousse: add 2, mix well, and emulsify with a homogenizer to remove small bubbles;
Step 6 . Chocolate mousse: add 2 pieces of light cream beaten to 60% fat, and mix well with a rubber scraper;
Step 7 . Drench noodles: put water, fine sugar, light cream, glucose and cocoa powder into a thick saucepan, heat over medium heat, and stir while heating until the cocoa powder melts;
Step 8 . Drench noodles: after boiling to 106 ℃, leave the fire, add pectin and mix well, add gelatine and olive oil, mix well, then stir with a homogenizer, smooth, filter, and refrigerate in the refrigerator for 24 hours;
Step 9 . Assembly: after the baked chocolate Qifeng cake is cooled, cut out a circle with a diameter of 6cm and set aside
Step 10 . Assembly: make the finished product with a hemispherical silica gel mold with a diameter of 7 cm, and first extrude a part of chocolate mousse;
Step 11 . Assembly: put in the frozen Mango Cheese Sandwich;
Step 12 . Assembly: squeeze in the remaining chocolate mousse, put in the cut chocolate chiffon cake, smooth it, and freeze it in the refrigerator to harden;
Step 13 . Drenching operation: take out the frozen mousse, demould it, put it on the grill (with a baking pan under it), take out the drenching surface, melt it in water, reduce it to about 32 degrees, and drench it on the surface of the mousse;
Step 14 . Take the cake drenched with flour out of the baking net and put it on the bottom of the almond pastry (see the recipe "Caramel Apple tower" for the practice), decorate it, and then you can;
Step 15 . Look at the cut noodles. Do you feel like eating?
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