迷你士多啤梨慕絲朱古力蛋糕 Strawberry mousse and chocolate petit cake

最近餅師除了流行做朱古力淋面和噴沙之外，還有做金莎朱古力淋面，於是也試試看，對於業餘的我來說算是容易控制和操作，而朱古力加果仁，食味絕對是完美組合 😚

朱古力雪芳蛋糕 Chocolate chiffon cake

低筋麵粉 Cake flour 65g
可可粉 Cocoa powder 5g
奶 Milk 50g

牛油 Butter 25g
蛋黃 Egg yolk 3 pcs

蛋白 Egg white 3 pcs

糖 Sugar 60g

他他粉 Cream of tartar  1/8 tsp

1. 麵粉加可可粉拌勻過篩待用

    Mix cocoa powder and cake flour well then sift

2. 加熱奶和牛油，然後加入巳篩粉類攪勻

     Heat milk and butter then add sifted flour 

3. 加入蛋黃攪勻 

     Whisk egg yolks with the batter until smooth 

4. 蛋白加他他粉加糖打至硬

     Whip egg whites , cream of tartar and sugar to soft peak 

5. 將1/3蛋白加入麵糊中攪拌至全混合

    Whisk 1/3 meringue until fully incorporated

6. 再將餘下蛋白卷入即可

     Fold in remaining meringue 

7.  用180c焗約20分鐘

     Bake at 180 c for about 20mins

士多啤梨慕絲 Strawberry mousse 

士多啤梨蓉 Strawberry purée  100g
檸檬汁 Lemon juice 1tsp

糖 Sugar  30g

魚膠粉 Gelatine   5g

淡忌廉 Whipping cream 35%   100g

1. 將魚膠粉和糖混合，然後加士多啤梨蓉攪勻
     Mix gelatin and sugar, then add in strawberry purée 

2. 加熱至糖和魚膠溶解後加入檸檬汁

     Heat mixture until sugar and gelatin dissolved then add lemon juice 

3.待涼至暖約40c

    Let cool to warm/40c
4. 打起淡忌亷至約5-6成

     Whip cream to thicken but not stiff
5. 加士多啤梨混合物拌勻

     Mix cream with strawberry mixture 

6.倒入矽膠模中放入冰櫃過夜雪至冰硬
    Pour into silicon donut mold then freeze for overnight

朱古力忌廉 Whipped chocolate ganache 

黑朱古力 Dark chocolate 40g

淡忌廉 Cream 35% 150g

1. 將50g忌廉加熱後倒入切碎朱古力中攪勻
     Heat 50g cream and add to chopped chocolate then stir well

2. 然後加入餘下的忌廉拌勻

     Add remaining cream
3. 雪過夜至凍

     Refrigerate overnight 

4. 打至企身即可入袋唧花

     Whip to stiff and ready for piping

    

金莎朱古力淋面 Rocher chocolate glaze

黑朱古力 Dark chocolate 125g

葡萄籽油 Grape seed Oil 20g

烤焗杏仁粒 Chopped roasted almond 35g

1. 朱古力隔水坐溶

    Melt chocolate over a hot-water bath 

2. 加入油攪勻

     Mix and stir well with oil

3. 最後加入烤香杏仁碎拌勻即可待用

     Add chopped roasted almonds and ready for dipping

朱古力鏡面 Chocolate mirror glaze

已篩可可粉 Shifted cocoa powder 40g

淡忌廉 Cream 35% 100g

水 Water 100g

糖 Sugar 80g

水飴 Glucose syrup 30g

魚膠粉Gelatin 5g

1. 水加忌廉加水飴加50g糖煮沸離火

    Boil water , cream , glucose and 50g sugar 

2. 將魚膠粉，可可粉和30g 糖混合好後加入忌廉中

     Mix gelatin powder, cocoa powder and 30g sugar then add in the cream mixture 

3. 攪勻至再煮沸後離火

     Stir to boil and remove from heat

4. 過篩後用保鲜紙貼面，待涼至室溫/30c即可

    Sift the mixture and let cool to room temperature/30c with plastic film covered

組合Assembly

1. 用曲奇模將焗好的蛋糕切成圓形然後放入冰櫃雪至冰硬

    Cut cake into round then freeze to ice hard

2. 將竹籤拮著放入金莎朱古力淋面溶液中

    Dip each cake into rocher chocolate glaze

3. 在蛋糕面上塗抹士多啤梨果醬

     Spread strawberry jam on each cake

4. 將冰硬的士多啤梨慕絲脫模後淋上鏡面，然後放上蛋糕面上

     Pour mirror glaze over the frozen mousse rings then place on each cake

5. 在中央唧上朱古力忌廉

     Pipe whipped chocolate ganache in the center of mousse

6. 放上朱古力和食用金薄作裝飾

     Decorate with chocolate and edible gold leaf