Recipe: Bavarois Mousse Cafe Concert

17 Aug 2018

Patisserie

Ingredients

Base

  • 500 g Tegral Satin Cream Cake Belgian Chocolate* (Cake mix)
  • 175 g of Eggs
  • 150 g of Oil
  • 115 g of Water

Coffee crumble

  • 225 g of Tegral Patacrout* (Paisserie mix)
  • 165 g of Crumble
  • 100 g of Mimetic 32* (Margarine)
  • 90 g of Cryst-o-fil Blanc* (Chocolate filling)
  • 30 g of PatisFrance Roasted hazelnut*
  • 25 g of PatisFrance Roasted Hazelnut powder*
  • 1 g of Nescafe

Coffee creamy (16cm)

  • 140 g of Belcolade Noir Selection* (Real Belgian Chocolate)
  • 100 g of Festipak* (Non-dairy cream)
  • 100 g of Milk
  • 21 g of Egg yolk
  • 32 g of Sugar
  • 30 g of Classic Moka* (Flavouring preparation)

White chocolate mousse

  • 375 g of Passionata* (Non-dairy cream)
  • 250 g of Belcolade Blanc Intense* (Real Belgian Chocolate)
  • 125 g of Festipak* (Non-dairy cream)
  • 125 g of Milk
  • 50 g of Egg yolk
  • 6 g of Gelatine

Finishing & Decoration

  • Q.S. of Miroir Glassage Blanc* (Glaze)
  • Q.S. of Passionata* (Non-dairy cream) 

 

*Puratos product

Working Method

1. Base

  1. Mix all ingredients together for 5 min. 
  2. Spread a layer of 5 mm on top of baking paper.
  3. Bake at 180°C for 8 to 10 min. 

2. Coffee crumble

  1. Mix together the Patacrout, Mimetic and PatisFrance Hazelnut powder untit crumble texture. 
  2. Bake at 170°C to a lite brown colour.
  3. Mix the 165 g of crumble with the Cryst-o-Fil Blanc and the PatisFrance Roasted hazelnuts, add the Nescafe at the end. 

3. Coffee creamy

  1. Cook the Festipak, milk, eggs and sugar to 85°C and strain over the chocolate and the Classic Moka. 
  2. Homogenize with an immersion blender.

4. White chocolate mousse

  1. Cook the Festipak, milk, eggs and sugar to 85°C and strain over the chocolate and the pre-soaked gelatine. 
  2. Cool down to 32°C.
  3. Fold in the lightly whipped Passionata cream.
  4. Cut 2 x 16 cm diameter discs of Tegral Satin Cream Cake Belgian Chocolate, place one inside a 16 cm ring. 
  5. Cook the coffee creamy and pour on top of the first disc of Tegral Satin Cream Cake, add the second disc of Tegral Satin Cream Cake and freeze.
  6. When Frozen prepare crumble and spread on top.
  7. Prepare the white chocolate mousse and build the cake upside down. 
  8. Glaze with Mirroir Glassage Blanc. 

5. Finishing & Decoration

  1. Glaze with Miroir Glassage Blanc.
  2. Pipe some dots of Passionata on top and add the chocolate decoration.