Cappuccino Mousse Petit Gateaux

My friend had come up with the idea of a Cappuccino mousse cake. So I took the idea in and worked on this recipe. The cake consist of 3 elements; coffee mousse, coffee cake and chocolate glaze. The recipe ask for quite a lot of ingredients but it’s not a hard recipe. All it needs is patients. This took me 2 days to complete.

If you’re a fan of coffee and chocolate, this will be the dessert for you. I don’t normally like the combination of coffee and chocolate, but this is an exception. In Thailand a lot of people do like coffee in their desserts, I’m also in that list.

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Coffee Cake

Cake flour 55g

Baking Powder 2g

Salt 1/8 teaspoon

Buttermilk 30g

Oil 19g

Coffee ½ teaspoon

Hot water ½ teaspoon

Sugar 62g

Shortening 18g

Butter 15g

Brown sugar 10g

Eggs medium size 1

Steps

  1. Preheat oven 180c prepare a 2 pound cake square tin line with baking paper
  2. Place sugar, shortening, butter and brown sugar in a mixing bowl. Using a paddle attachment to cream the butter and sugar mixture until light and fluffy. About 5 minutes. Add the egg and mix for another 3 minutes.
  3. Add hot water to coffee, stir until the coffee dissolve. Add coffee, oil and buttermilk into the bowl mix until combine. Then sift the cake flour, baking powder and salt into the mixing bowl stir until combine, not over mixing the batter.
  4. Pour the batter into the lined tin and spread the batter evenly.
  5. Bake approximately 10 minutes or until cook.
  6. Remove from oven and leave the cake until completely cool. Then using a round cookie cutter 5 centimeter in diameter to make round shape cake disc. This will be place at the bottom of the mousse.
  7. Keep in the freezer until needed.

 

Coffee mousse

Yolk 1

Sugar 50g

Milk 80ml

Coffee 2g

Coco powder ¼ teaspoon

Gelatin mass 10g Recipe

Whipped cream 120g

Steps

  1. In a saucepan place the milk, coffee and coco powder then place on a medium heat until boil.
  2. Whisk together yolk and sugar, then slowly pour the milk mixture while whisking the yolk to prevent it from curdling. Pour the mix back into the saucepan with a thermometer until it reaches 90 degrees or until the mix coats the back of a spoon. Strain the mixture through a sift, add the gelatin then place the bowl in an ice bath to cool down
  3. Whipped the cream to a soft peak, making sure that the milk mixture is completely cool, divide the cream into quarters, add 1 quarter at a time. This is to temper the gelatin. Once all the cream is mix thorough, pour the mousse into a cupcake mold leaving ½ centimeter to the rim. Then place the cake in the middle of the mousse slightly press into the mousse.
  4. Place the mousse into the freezer a minimum of 8 hours before de-molding and place on wire rack, cake side down. Place the mousse in freezer.

 

Chocolate glaze

Water 32g

Sugar 75g

Glucose 75g

Dulce de leche or condense milk 50g

Gelatin mass 35g Recipe

Dark chocolate 75g

Steps

  1. Place water, sugar, glucose and dulce de leche / condense milk in saucepan, and put on a medium heat until boil.
  2. Place dark chocolate and gelatin mass in a mixing bowl. Once the sugar and water mixture has boil pour the mix into the bowl let sit for few minutes before mixing.
  3. Making sure there no air bubbles in the glaze by putting it through a fine sieve.
  4. Prepare a tray line with cling film and the mousse rack on top for glazing. The glaze must be 30 degrees before glazing. I glazed mine twice.
  5. Once all the mousse are glaze, plate and garnish.

 

 

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