Скачать с ютуб Champagne Cherry Mousse I 샴페인 체리 무스 케이크 I On The Table в хорошем качестве

Champagne Cherry Mousse I 샴페인 체리 무스 케이크 I On The Table

Hello! This time I made a champagne cherry mousse with raspberry cremeux and almond chocolate sponge. I hope you guys enjoy it! ------------------------------------------------------------------- Yield: 1 entremet cake (Amore Origami mold by Silikomart) Components *Raspberry Cremeux -Raspberry Puree 100g -Egg Yolks 24g -Eggs 30g -Sugar 20g -Butter, soft 30g -Gelatin Sheets (Silver) 1g (half sheet) *Champagne Cherry Mousse -Gelatin 7g -White Couverture (Cacao Barry Zephyr 34%) 100g -Cocoa Butter (Cacao Barry) 20g -Sweet Champagne (Pink Moscato) 50g -Morello Cherry Puree (Ponthier) 50g -Sugar 40g -Heavy Cream 36% 200g *Almond Chocolate Sponge (Pain de Gênes) [This recipe is four times of the batch that actual needs.] [You can freeze this cake up to a one month.] -Butter 45g -Dark Couverture (Valrhona Guanaja 70%) 50g -Almond Paste 50% (Felchlin California 1:1) 168g -Sugar 116g (half for cake, half for meringue) -Egg Yolks 56g -Eggs 2 ea (110g) -Egg Whites 49g -Almond Flour 38g -Pastry Flour (T45) 38g *Coconut Crunch -White Couverture (Felchiln Mont-Blanc 31%) 150g -Pailleté Feuilletine (Cacao Barry) 37g -Shred Coconut 45g *Red Chocolate Coating Spray -White Couverture (Fechlin Mont-Blanc 31%) 100g -Cocoa Butter (Cacao Barry) 67g -Red Colored Cocoa Butter (Chef Rubber Retro Red) q.s ------------------------------------------------------------------- Email: [email protected] Instagram: instagram.com/ibakeibrewilive