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  • Moussechocolate Sponge Cake:Tart Ingredients Procedure

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    Raven davy jones
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    The document provides recipes for several dessert items: - Chocolate sponge cake with instructions to sieve dry ingredients, mix wet ingredients separately, and combine until smooth before baking. - Tart dough made by mixing butter, flour, sugar, salt and almonds until crumbly then adding egg to form a ball. - Caramel made by heating sugar, glucose and water to amber then adding cream and butter. - Molten lava cake made with eggs, sugar, butter, chocolate and flour cooked in a bain-marie and mixed with flour. - Chocolate mousse made by heating milk and egg yolks, cooking to thicken, cooling then mixing with chocolate and whipped cream.

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    The document provides recipes for several dessert items: - Chocolate sponge cake with instructions to sieve dry ingredients, mix wet ingredients separately, and combine until smooth before baking. - Tart dough made by mixing butter, flour, sugar, salt and almonds until crumbly then adding egg to form a ball. - Caramel made by heating sugar, glucose and water to amber then adding cream and butter. - Molten lava cake made with eggs, sugar, butter, chocolate and flour cooked in a bain-marie and mixed with flour. - Chocolate mousse made by heating milk and egg yolks, cooking to thicken, cooling then mixing with chocolate and whipped cream.

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    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    39 views3 pages

    Moussechocolate Sponge Cake:Tart Ingredients Procedure

    Uploaded by

    Raven davy jones
    The document provides recipes for several dessert items: - Chocolate sponge cake with instructions to sieve dry ingredients, mix wet ingredients separately, and combine until smooth before baking. - Tart dough made by mixing butter, flour, sugar, salt and almonds until crumbly then adding egg to form a ball. - Caramel made by heating sugar, glucose and water to amber then adding cream and butter. - Molten lava cake made with eggs, sugar, butter, chocolate and flour cooked in a bain-marie and mixed with flour. - Chocolate mousse made by heating milk and egg yolks, cooking to thicken, cooling then mixing with chocolate and whipped cream.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    Chocolate sponge cake

    Ingredients:
    Dark chocolate 85 g
    Water 325 g
    Milk 345 g
    oil 145 g
    Sugar 540 g
    Flour 320 g
    Whole eggs 5 pcs
    Vanilla extract 5g
    Nescafe powder or espresso single shot 10 g
    Baking powder 5g
    Baking soda 10 g
    Cocoa powder 140 g
    Salt 5g

    Sieved dry ingredients and set aside. In a stand mixer, mix egg and white sugar
    using whisk attachment, high speed until smooth and creamy (creaming method),
    add liquid ingredients whisk low speed and incorporates the sieved dry
    ingredients until smooth and pour to baking trays. Bake at 170 degrees, 15 mins.

    TART (PATE SUCREE)

    Ingredients:
    APF 250 g
    BUTTER 150 g
    EGGS 1 PC g
    ICING SUGAR 100 g
    ALMOND POWDER 30 g
    SALT 5g

    In a stand mixer with paddle attachment add butter, flour, sugar, salt and almond
    powder and beat until the mixture resembles crumbs, add egg and bring the
    mixture together until it forms a ball like dough.
    Caramel

    Ingredients:
    White sugar 360 g
    Glucose syrup 160 g
    Water 60 g
    Heavy cream 40 g
    Butter 110

    Add sugar, glucose syrup and water in a pot and mix.


    Heat over medium heat and bring to simmer heavy cream until it reaches to 90c
    or 194f and set aside. Remove sugar mixture from heat when its amber color and
    slowly add heavy cream and mix well while adding the cream with wire whisk.
    Bring mixture to 107c or 224f and remove from heat and let rest for 20 minutes
    before using.

    Fondant au chocolat (molten lava cake)

    Ingredients:
    Whole eggs
    Sugar
    Butter
    Dark chocolate
    Flour

    Sieve flour and set aside. In a double boiler(bain-marie), melt dark chocolate and
    butter together and mix with whisk, in a mixing bowl, whisk by hand the sugar
    and eggs together until incorporates, pour the melted dark and butter mixture
    and put the flour.
    CHOCOLATE MOUSSE

    FRESH MILK 200g. bring to simmer and set


    aside

    EGG YOLK 52g.


    Whisk in a mixing
    SUGAR 25g. bowl

    MILK CHOCOLATE 330g. put in a mixing bowl

    WHIPPING CREAM 400g. whip to firm peaks

    1. POUR THE HOT FRESH MILK INTO THE SUGAR AND EGG YOLK MIXTURE WHILE
    MIXING USING WIRE WHISK.

    2. POUR THE LIQUID MIXTURE IN A POT, COOK MEDIUM HEAT, STIR AND MIX TO
    COOK EVENLY UNTIL SMOOTH AND LIGHT THICK.

    3. IN BOWL WITH MILK CHOCOLATE, POUR THE HOT LIQUID MIXTURE AND
    COMBINE GENTLY UNTIL SMOOTH AND CREAMY, SET ASIDE AND REST UNTIL
    30 DEGREE CELSIUS.

    4. IN A MIXING BOWL, PLACE THE WHIPPED CREAM AND POUR THE CHOCOLATE
    MIXTURE AND FOLD GENTLY UNTIL COMBINE COMPLETELY.

    5. POUR IN A RAMEKIN OR GLASS AND CHILL ANYWHERE UP TO 3 HOURS OR


    OVERNIGHT.

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