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Chocobana Mousse Petit Gateau

Chocobana Mousse Petit Gateau

Chocolate genoise with banana, cocoa mousse, and strawberry gelee

Difficulty
Servings6 individual cake
Preparation time: 30 minutes
Cooking time: 120 minutes
Finishing time: 30 minutes
Product used: Terra Rossa
Print Recipe
Part 1: For the Terra Rossa Mirror Glaze:
Ingredients
  • 100g Water
  • 250g Sugar
  • 270g Whipping Cream
  • 100g deZaan Terra Rossa
  • 100g Neutral Glaze
  • 10g Gelatine Sheet
Method
  1. In a bowl of cool water bloom your gélatine sheet, once bloom, squeeze out excess water and set a side until ready for use.
  2. In a sauce pan, mix all ingredients except gélatine and bring to full boil then take off from heat.
  3. Add in the bloomed gelatine and mix until gélatine is dissolved.
  4. Use hand blender to mix well until mirror glaze is smooth and silky.
  5. Rest for overnight before use.
  6. (to apply on a frozen mousse cake, the temperature of mirror glaze is 33-35oc).
Chocobana Mousse Petit Gateau
Part 2: For the Terra Rossa Genoise:
Ingredients
  • 250g Eggs
  • 160g Sugar
  • 100g Low Protein Flour (Cake FLour)
  • 30g deZaan Terra Rossa
  • 30g Fullcream Fresh Milk
  • 30g Unsalted butter
Method
  1. In a mixing bowl, combined eggs and sugar. Set over the bain-marie and whisk until mixture comes to 35-40'c.
  2. Once at proper temperature, transfer bowl to a mixing machine with a whisk attachment (this step can also be done with a hand-mixer).
  3. Whisk at a high speed until mixture is light and pale in color. (about 10 mins).
  4. Continue mixing at medium speed for 3 minutes.
  5. Continue mixing at lower speed for 1 minute.
  6. Heat and melt butter and milk to 60oC. set aside.
  7. Sift Low protein flour and Terra Rossa and gently fold into the egg mixture. Do this in 3-4 stages being careful not to deflate the batter.
  8. Once flour has been combined, slowly stream in melted butter & fresh milk whilst folding the batter. Fold butter until completely combined being careful not to overmix.
  9. Transfer the batter into cake pan with diameter 16cm and 7 cm height. tap to remove air bubbles.
  10. Bake at 165'C for 30 minutes.
  11. Once baked, flip over the genoise by placing a baking paper over the top and either with another sheet tray or just with the baking paper, flip the genoise over and carefully peel off the baking paper.
  12. After the cake is cool, Slice into 0,5cm thickness. Set aside until ready to use.
Part 3: For the Cocoa Mousse:
Ingredients
  • 80g Whipping cream (A)
  • 8g deZaan Terra Rossa
  • 15g Egg yolk
  • 10g Sugar (A)
  • 3g Gélatine Sheet
  • 75g Whipping Cream (B)
  • 9g Sugar (B)
Method
  1. In a sauce pan, add whipping cream (A) and bring to soft boil (80'C).
  2. In a bowl, add egg yolk and sugar, and beat it until turns pale.
  3. Sift Terra Rossa and add to the egg mixture, whisk until well combined.
  4. Slowly temper the whipping cream to the egg mixture, while whisk constantly until well combined.
  5. Add egg and whipping cream back to saucepan. Cook on low heat until the temperature reach 75'C, stirring constantly to prevent overcooked.
  6. Add in the bloomed gelatine and mix until gélatine is dissolved and well mixed.
  7. Let cool until the temperature reach 33-37'C.
  8. In stand mixer, whip whipping cream (B) and sugar (B) until soft peak.
  9. Gently fold the whipped whipping cream to the mixture until well mixed. Set aside until ready to use.
Chocobana Mousse Petit Gateau
Part 4: For the Banana Mousse:
Ingredients
  • 80g Banana Puree
  • 15g Egg Yolk
  • 25g Sugar (A)
  • 3g Gélatine sheet
  • 75g Whipping cream (B)
  • 9g Sugar (B)
Method
  1. In a sauce pan, add in banana puree and bring to soft boil 80'C.
  2. In a bowl, add egg yolk and sugar, and beat it until turns pale.
  3. Slowly temper the whipping cream to the egg mixture, while whisk constantly until well combined.
  4. Add egg and whipping cream back to saucepan. Cook on low heat until the temperature reach 75'C, stirring constantly to prevent overcooked.
  5. Add in the bloomed gelatine and mix until gélatine is dissolved and well mixed.
  6. Let cool until the temperature reach 33-37'C.
  7. In stand mixer, whip whipping cream (B) and sugar (B) until soft peak.
  8. Gently fold the whipped whipping cream to the mixture until well mixed. Set aside until ready to use.
Part 5: For the Strawberry Gelée:
Ingredients
  • 90g Strawberry puree
  • 5g Sugar
  • 3g Gélatine Sheet
Method
  1. In a saucepan, add in starberry puree and sugar, cook until the sugar is dissolved.
  2. Remove from heat and add in the softened gelatine and mix well.
  3. Let cool until the temperature is 36-40'C. Set aside until ready to use.
Chocobana Mousse Petit Gateau
Part 6: For the Terra Rossa pate á sucre:
Ingredients
  • 100g Unsalted butter
  • 80g Icing sugar (sifted)
  • 1g Salt
  • 30g Eggs
  • 20g deZaan Terra Rossa
  • 10g Fullcream milk powder
  • 250g Low Protein FLour (Cake Flour)
Method
  1. In a stand mixer, mix unsalted butter, icing sugar, salt, with a paddle attachment until well combined.
  2. Add in the egg gradually and mix until well combined.
  3. Sift Terra Rossa, fullcream milk powder, and low protein flour, and continue mixing until well combined.
  4. Roll the dough into 3mm thickness and using cookie cutter cut into round with 6cm diameter (or depends the diameter of the silicon mould).
  5. Bake at 160'C for 10 minutes.
  6. Take out from oven, brush with eggs and bake for 5 – 8 minutes.
Part 7: Finishing part: Assemble
Method
  1. Start by having half sphere silicone mould ready on a flat sheet tray.
  2. Fill 2/3 mould with banana mousse and freeze for about 20 minutes.
  3. Add strawberry gelee on top of the frozen banana mousse and freeze it for 10 minutes or until completely firm and frozen.
  4. Unmould the half sphere.
  5. In the swirl silicon mould, fill 1/3 mold with cocoa mousse, and put the frozen half sphere banana mousse facing the bottom in the center of the mold.
  6. Fill in cocoa mousse, and add cut Terra Rossa Genoise, press down slightly.
  7. Add cocoa mousse and add cut Terra Rossa Pate a sucre.
  8. Once assembled, freeze it until completely firm and frozen.
  9. Prepare for glazing: start by preparing a sheet tray lined with plastic film wrap.
  10. Heat glaze to 33'C.
  11. Set a wire rack on the top of the prepared sheet tray.
  12. Have an off-set palette knife and regular palette knife ready.
  13. Unmould the chocobana mousse and place on prepared wire rack.
  14. Pour glaze over the frozen chocobana mousse. Tap sheet tray on table very lightly to help glaze drip evenly.
  15. Transfer glazed chocobana mousse to cake tray, cleaning the side with the palette knife.
  16. Decorate with star shape cut Terra Rossa Pate a sucre and gold leaves.
Chocobana Mousse Petit Gateau

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