Chocolate Mousse "Bézier"

Video Description

Cacao ! ∴∵ゞ(´ω`*)♪ The word "Bezier" comes from "Bezier curve," which means a smooth curve. This is because this chocolate cake is composed of circles and curves. The crispy and complex texture of thin chocolate. The sweet and smooth chocolate mousse and ganache cream made my life happy. 0:00 Digest 0:20 Sable Chocolates 2:44 Chocolate Plates and Chocolate Feathers 4:09 Mousse Chocolat 6:00 Whipped Ganache Cream 8:31 Chocolate Ganache Cream 9:36 Finished 10:06 Tasting 11:06 Cacao notes (Specialized tools for chocolate making. Pastry sheets and Pastry boards) [Chocolate Sweets Book] https://amzn.to/2t4l6Wo [SNS] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ - Sable chocolates (cake base) Unsalted butter: 90g A - Powdered sugar: 50g A - Salt: 1g A - Almond powder: 8g Egg yolk: 15g A - Rum: 5ml B - flour: 85g B - Baking powder: 0.7g B - Cocoa powder: 10g [Method]. Bring butter to room temperature and knead to a creamy consistency. 2. Mix A and sift into butter mixture. Mix in the almond powder. Mix in the egg yolks. Mix in the rum. Sift the flour mixture B twice and mix until no powdery residue remains. Wrap in plastic wrap and refrigerate for 3 hours. Roll out the dough to 8 mm using plastic wrap, or roll out the dough to a thickness of 8 mm using strong flour as a flouring agent, cut out shapes to fit the 60 mm galette aluminum case, and bake at 160°C for 35 minutes. - Mousse chocolat (top of the cake) A - 56% couverture: 80 g A - 36% whipped cream: 80g B - Fresh cream 36%: 70g [Preparation]. Whip the cream from B. Melt the chocolate from A and bring the cream to a boil to make the ganache. Mix the whipped cream into the ganache and pour into a mold. 4. Freeze for 8 hours. - Whipped ganache and cream (middle part of the cake) Dark chocolate 66%: 50g 35% whipped cream: 150g Gelatin sheet: 1g [How to make]. Blend the gelatin with water. Chop the chocolate (you can also melt the chocolate). Bring the cream to a boil, turn off the heat, add the gelatin and let it dissolve. Pour the cream over the chocolate and mix. Chill in the refrigerator for 24 hours. Mix with a whipper and squeeze with a squeeze bag. - Chocolate ganache cream (top center of the cake) 55% dark chocolate: 50 g Fresh cream (35% milk fat): 30g Syrup: 8g Butter: 10g [recipe] 1. Melt the chocolate. Put the syrup in the cream, boil it in the microwave, and mix well. Mix the cream and chocolate to emulsify. 3. Mix the cream and chocolate together. https://amzn.to/2BQokNU Delonghi convection oven EOB2071J-5W https://amzn.to/2GdAhm4 Black rubber gloves Nitrile gloves https://amzn.to/2TspE0z Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Couverture black chocolate Valrhona "Equatorial Noir" (55% cocoa) https://amzn.to/2vHGSQq Silicon whipper TOMIZ https://amzn.to/2DlhfIU Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic ruler 3mm 2pcs https://amzn.to/2xW5hTr Acrylic ruler 5mm thick, 2 pcs. https://amzn.to/2Fs3dEZ Kitchen scissors Toribe Seisakusho Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ The above links are using associate links. All text, images, and other content in this channel may not be used or reproduced without permission. The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers. It is a work of art for personal viewing and enjoyment. It is an art video work. Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products. This is a violation of YouTube fair use and will be dealt with accordingly. #mousse #chocolatemousse #chocolateCacao #chocolate