Mousse cake is delicious! Forms for mousse cakes. Mousse Cake Recipe for Beginners

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ranevskaya said that those who want to lose weight should eat naked and in front of a mirror. Modern confectionery art allows you to neglect the accessory and eat the most delicate mousse cake, looking at a piece covered with icing. Yes, not ordinary, but mirrored! By the way, the filling of light confit will soften the pangs of conscience.

Let's find out how the amazing and now popular dessert came about and learn how to cook it by following our detailed step-by-step instructions.

History of occurrence

Mousse cake is a French invention. Translated from the language of love, the word mousse means "foam", which perfectly conveys the main characteristic of the consistency of the dessert.

The history of mousse began in 1984. At that time, French chefs whipped vegetable and fish starters, fixing the texture with gelatin. It was these dishes that were originally considered mousse.

Surprisingly, the sweet variation was invented not by a chef or even a confectioner, but by an artist - Henri Toulouse-Lautrec, who lived in the 19th century. The painter, known all over the country, turned out to be a gourmet who considered the creation of dishes the same art as painting. It was he who came up with the idea to combine chocolate with proteins. The resulting mixture was called "Chocolate Mayonnaise". The dessert has become popular not only in France, but all over the world. Later, a new name appeared - chocolate mousse.

It was only in 1977 that white chocolate mousse was invented. Until now, confectioners have relentlessly experimented with flavor and texture characteristics. So there were recipes where proteins were replaced with cream, and the list of ingredients included butter and sugar.

Today, mousse cake is the most popular dessert, loved for its tenderness, lightness and amazing taste.

How things work

Typically, treats should be layered.

1. Mousse cake base. It could be:

• any kind of biscuit: vanilla, honey, chocolate;
• shortbread: sucre, samble or breeze;
• exotic biscuits: almond, pistachio, hazelnut;
• "Emmanuelle" - a delicate base, complemented by fruits or berries.

2. Mousse. The options are endless. Beginners are advised to start with the basics: whipped cream and different types of chocolate. More experienced confectioners prefer:

• creamy;
• based on Italian meringue;
• from nut butter.

To enhance the flavors, juice and zest are added to this layercitrus fruits, and also flavored with herbs: tarragon, mint, sage, rosemary and basil.

3. Filling. More often used: confit - medium density and with a uniform texture, parfait - with pieces of berries and fruits, coolie - the most delicate, tastes like a gelled sweet sauce.

4. The crispy layer is the highlight of the mousse cake. It can be crumble, wafer crumb, streusel, praline, crustilat or nougatin.

5. Coating. Finally, we got to the final stage of creating a dessert. Cover the delicacy with gloss, better known as mirror glaze. Less commonly used chocolate velor. The first option should have a surface so glossy that you can see your own reflection in it. The second is created using a special apparatus - an airbrush. The result is a cake with a fine, velvety coating that you want to touch.

6. How to decorate a mousse cake with mirror glaze? Fresh berries, sublimated flowers, confectionery gold or standard chocolate decor are usually used as decor. This dessert itself is very elegant, so you need to know the measure and not overdo it with the design.

Let's not lie, making a 5 layer dessert is no easy task. But everything will work out if you know the nuances of cooking and follow the instructions exactly.

Choosing molds for mousse cakes

Perhaps, Silikomart has earned the trust of buyers from the current assortment. Based on numerous reviews, we can safely say thatthat the confectionery equipment of the Italian company, although flexible, is very durable. It is simply impossible to break these forms. No wonder they are used during the world championships in confectionery art. Therefore, if you decide to cook a dessert, know that the ideal appearance of the future delicacy directly depends on the quality of the form.

Silicone mousse cake molds have the following advantages:

• versatility of use - can be used not only for freezing, but also for baking;
• temperature resistance - "working" range from -60 °С to +230 °С;
• safety - silicones are odorless, do not emit toxic substances and do not harm human he alth;
• durability and easy care - with proper use will last more than one year.

Cooking mousse cake at home: step by step recipe

The brightest and most delicious layer can be made from strawberries, cherries, currants, raspberries. Blueberry confit will turn out no less original. It all depends on your taste preferences and the products on hand.

Step by step cooking process:

1. Pour gelatin granules with cold water. Read the instructions: manufacturers indicate the exact time for swelling on the package.
2. Berries (pitted) sprinkle with sugar and put on medium heat until the last ingredient is completely dissolved. Then wait 3 more minutes. Cool slightly and blend with a blender.
3. In berry mass (80 °C)enter gelatin and cognac (can be replaced with rum). Mix thoroughly. The mixture should come out homogeneous without lumps of gelatin.
4. Pour the mass into a silicone mold and refrigerate to harden completely.

Brownie

Preparation of biscuit filling:

1. Melt the butter with chocolate in a water bath or in a microwave oven. Add sugar and start beating the ingredients at a slow speed.
2. Crack in an egg.
3. Slowly add the two types of flour.
4. Spread the mold liberally with a piece of butter. Pour in the batter.
5. Bake at 170°C for about 25 minutes.
6. Wrap the finished biscuit in cling film and refrigerate for 10 minutes.

Glaze

Step by step process:

1. Pour gelatin with water.
2. Add chopped or grated chocolate to condensed milk.
3. In a saucepan, mix glucose syrup with sugar. Fill with water. Put on medium heat and bring the mixture to 102 ° C. Small bubbles should appear on the surface. Never bring to a boil.
4. Cool to 85 °C, combine with gelatin and condensed milk.
5. Beat the mixture on low speed until smooth.
6. Cover with film in contact and refrigerate for a few hours.

The process of making a mousse cake for beginners can turn into a problem - the lack of ready-made glucose syrup on hand. Don't worry, the situation is quite fixable. It can be replacedinverted. How to cook is described in the video.

Secrets of perfect frosting

First you need to know that only mousse cakes are covered with mirror glaze. In this case, the dessert should be very frozen. This is the only way to get a perfectly even coating.

Small bubbles cause a lot of headaches. When whipping with a blender, try to achieve not a foamy state, but the appearance of a funnel. If bubbles do form, be sure to strain the icing through a fine sieve.

You can achieve color density with titanium dioxide. Add powder little by little until you get the desired shade. For golden or silver color, kandurin is used. But there must be a lot. Usually one serving takes a whole package.

If condensation forms on the finished product, blot the surface of the dessert with a paper towel. By the way, the advice is also relevant for velor coating. The main thing is to do it as carefully as possible.

Many people wonder how to cover the cake with icing. Watch the video and you will understand that there is nothing complicated in covering.

And finally, the last and most important tip. Often, novice confectioners have a problem: the icing slides off the surface of the mousse cake in a huge layer. This situation is difficult to correct, but it is quite possible to prevent it. Glasage slips because the frozen dessert is often covered with the thinnest, barely noticeable layer of ice. Now answer what happens when it melts? That's right, it turns into water and, of course, flows off the surface of the dessertalong with frosting. Therefore, after you get the cake from the freezer, smooth it with your hands. Under the influence of heat, the ice layer will melt and all that remains is to start glazing.

Cooking mousse

Cooking process:

1. As usual, dilute gelatin with water and leave to swell.
2. Chop the chocolate with a knife or grater.
3. Take the brownies out of the refrigerator. Cut out a circle from the sheet. It should be a few centimeters smaller than the diameter of the silicone mold in which you plan to collect the cake.
4. Mash the yolks with sugar and vanilla.
5. 5 tablespoons of cream warm up to 70 °C. In a thin stream with constant beating, enter the yolks. Cook until thick.
6. Add chocolate and gelatin. Beat until the mass is cooled to 25 ° C.
7. Separately whip the remaining chilled cream until frothy. Gently insert to the rest of the ingredients.

Assembly

Finally, the Mousse Cake Recipe for Beginners has come to the final stage! If you could not purchase a silicone mold, then you can replace it with a regular detachable one. But first, wrap the edges with cling film to prevent the layers from sticking.

Assembly instructions:

1. Pour a little less than half of the chocolate mousse into the prepared container and put in the freezer for 10 minutes.
2. Put confit on the central part. Pour in a little mousse to lightly cover the berry layer.
3. Top the brownies on top and pour the restmousse.
4. Put the cake in the fridge overnight.
5. In the morning, heat the icing to 30 ° C and pour over the dessert with it. How this is done was shown earlier in the video.
6. Re-refrigerate until completely set.

So, our cake is ready. Now we are faced with a difficult task: to transfer the mousse cake to the substrate. How to do this without damaging the coating? It will be a little difficult, but we will manage. First, transfer the cake to a spatula (pastry spatula). Place carefully on the pad. Slightly lift one end of the dessert and place a kitchen knife. Remove the spatula, lower the cake, and then slowly do the same with the knife. If necessary, you can slightly bend the edges of the backing.

FAQ

Agree that the preparation of a mousse cake is not a matter of one hour. But nevertheless, looking at the result of my work, I want to conquer new heights of confectionery art. To make your path to conquering the "mousse Olympus" a little easier, let's look at 5 popular questions that beginner confectioners ask on thematic forums.

1. How to cut a mousse cake? For a beautiful cut (for example, for a photo), you need to use a slightly warm knife. It is enough to dip in boiling water or heat over a fire. Be sure to wipe the blade every time to avoid smearing the layers.

2. Shelf life. In the refrigerator - no more than three days. If you decide to put it in the freezer, then in this case the dessert will last a whole year! The main thing is to pack well in film.

3. Mostgood flavor combinations? With dark/white/milk chocolate: raspberry, strawberry, cherry, blueberry, apricot. Creamy mousse goes great with banana or caramel.

4. How to assemble a tiered mousse cake? Just like a normal one. To do this, you need skewers or cocktail tubes. Retaining structures are indispensable. Otherwise, the top layer will push through the bottom one.

5. Is it possible to replace gelatin with agar-agar? Certainly. But such a cake cannot be frozen, and the mousse will turn out to be very fragile.