The word “Bezier” comes from “Bezier curve,” which means a smooth curve.
This is because this chocolate cake is composed of circles and curves.
The crispy and complex texture of thin chocolate. The sweet and smooth chocolate mousse and ganache cream made my life happy.
0:20 Sable Chocolates
2:44 Chocolate Plates and Chocolate Feathers
4:09 Mousse Chocolat
6:00 Whipped Ganache Cream
8:31 Chocolate Ganache Cream
11:06 Cacao notes (Specialized tools for chocolate making. Pastry sheets and Pastry boards)
[Chocolate Sweets Book]
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– Sable chocolates (cake base)
Unsalted butter: 90g
A – Powdered sugar: 50g
A – Salt: 1g
A – Almond powder: 8g
Egg yolk: 15g
A – Rum: 5ml
B – flour: 85g
B – Baking powder: 0.7g
B – Cocoa powder: 10g
Bring butter to room temperature and knead to a creamy consistency.
2. Mix A and sift into butter mixture.
Mix in the almond powder.
Mix in the egg yolks.
Mix in the rum.
Sift the flour mixture B twice and mix until no powdery residue remains. Wrap in plastic wrap and refrigerate for 3 hours.
Roll out the dough to 8 mm using plastic wrap, or roll out the dough to a thickness of 8 mm using strong flour as a flouring agent, cut out shapes to fit the 60 mm galette aluminum case, and bake at 160°C for 35 minutes.
– Mousse chocolat (top of the cake)
A – 56% couverture: 80 g
A – 36% whipped cream: 80g
B – Fresh cream 36%: 70g
Whip the cream from B.
Melt the chocolate from A and bring the cream to a boil to make the ganache.
Mix the whipped cream into the ganache and pour into a mold.
4. Freeze for 8 hours.
– Whipped ganache and cream (middle part of the cake)
Dark chocolate 66%: 50g
35% whipped cream: 150g
Gelatin sheet: 1g
[How to make].
Blend the gelatin with water.
Chop the chocolate (you can also melt the chocolate).
Bring the cream to a boil, turn off the heat, add the gelatin and let it dissolve.
Pour the cream over the chocolate and mix.
Chill in the refrigerator for 24 hours.
Mix with a whipper and squeeze with a squeeze bag.
– Chocolate ganache cream (top center of the cake)
55% dark chocolate: 50 g
Fresh cream (35% milk fat): 30g
Melt the chocolate.
Put the syrup in the cream, boil it in the microwave, and mix well.
Mix the cream and chocolate to emulsify.
3. Mix the cream and chocolate together.
Delonghi convection oven EOB2071J-5W
Black rubber gloves Nitrile gloves
Shinwa radiation thermometer No.73010 with laser point function
Couverture black chocolate
Valrhona “Equatorial Noir” (55% cocoa)
Silicon whipper TOMIZ
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
Acrylic ruler 5mm thick, 2 pcs.
Toribe Seisakusho Kitchen Spatter KS-203
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