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Mousse au Phrase | Transcript of MonteurRecipe's recipe

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Monteur Recipe

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Ingredients

(A) Almond poodle : 60g
（A）粉砂糖 : 60g
（A）薄力粉 : 15g
Whole egg : 85g
(B) Egg white : 55g
(B) Sugar : 10g
Drawn butter : 10g
White chocolate : 50g
Fresh cream : 50ml
Powdered gelatin (for white ganache) : 1g
Water (for white ganache gelatin) : 5ml
Strawberry puree : 160ml
Powdered gelatin (for framboise mousse) : 5g
Water (for Franboise mousse gelatin) : 25ml
（C）生クリーム : 150ml
（C）砂糖 : 48g
（C）水（イタリアンメレンゲ用） : 12ml
（C）卵白 : 30g
（D）砂糖 : 40g
（D）いちごピューレ : 70g
Cornstarch : 3g
Water (for cornstarch) : 少々
Gelatin (for Napage) : 6g
Water (for Napage gelatin) : 30ml
いちご : 適量
アラザン : 適量
飾り : 5個

Time required

60minutes

Procedure

1) Get ready 00:29
Shake (A) and put in a bowl.
Melt whole eggs and bring to room temperature.
Melt the white chocolate.
Soak powdered gelatin with water.
2) Make dough (biscuit jocondo) 00:45
Add whole eggs little by little to bowl 1 and mix.
When the whole is combined, mix well until it becomes whitish.
Put (B) in another bowl and whisk to make meringue.
Add half of the meringue to the bowl of 1 and mix well.
Add melted butter and mix.
Add the other half of the meringue and mix gently while scooping from the bottom.
3) 生地を焼く 01:05
Spread the cooking sheet on the iron plate and pour the dough.
Bake in a 180 degree oven for 13 minutes.
4) 生地をくり抜く 01:33
When it is cooked, remove it from the oven and remove the heat on the net.
Peel off the parchment paper, press a round mold against the dough, and cut.
5) Make white ganache 01:49
Add the warm cream to the white chocolate little by little, mixing.
Add 1 powdered gelatin and mix.
Pour into a silicone cup and chill in the refrigerator to harden.
6) Make a framboise mousse 02:05
In a bowl of puree, add gelatin dissolved in water and mix well.
Put the cream in another bowl and whisk with a hand mixer for 6 minutes.
Put (C) in another bowl and make Italian meringue.
Combine the puree and the cream and mix.
Add the Italian meringue in two portions and mix well.
7) Put the mousse in the mold 02:41
Pour 6 into half of the mold.
Remove the bottom of the mold 2-3 times to remove the air.
Put 5 removed from the mold in the middle and cover with a mousse.
Flatten the surface and place 4 on top.
Cool and harden in the refrigerator.
8) ナパージュを作る 03:11
Put (D) in a pan and heat while mixing.
When it boils, add the cornstarch dissolved in water.
When it boils again, turn off the heat, add gelatin and mix.
Take the rough heat.
9) Finish 03:42
Multiply 7 removed from the mold by 8.
Place strawberries, alazans, and decorations on it.

Point

・ You can enjoy the rich taste of sweet and sour mousse of strawberries and white chocolate.
・ A gorgeous and rich-looking mousse cake.
・ By first melting the whole egg and returning it to room temperature, it becomes easier to mix with the dough.
・ When baking the dough, preheat the oven to 190 degrees.
・ Mix meringue and Italian meringue until it is firm enough to form horns.
・ Franboise mousse is mixed with a rubber spatula until it does not fall off.