Mont Blanc & Custard Mousse Cake：Millefeuille скачать в хорошем качестве

Mont Blanc & Custard Mousse Cake：Millefeuille

Hello ☺Thank you for watching my video. Today's recipe is for Chestnut and Custard Mousse Millefeuille. Chestnut paste made from sweet chestnuts is used for the custard mousse and the finishing decoration so that you can taste plenty of chestnuts. ▷Ingredients (18 cm pound mold): 1 frozen pie sheet (11 ×18cm） 2 teaspoons powdered sugar ■Chestnut paste 100 g sweet chestnuts 130 g milk 15 g sugar 1 teaspoon rum ■Chestnut custard mousse 30 g milk 5 g powdered gelatin 1 whole egg 25 g sugar 10 g cake flour 100 g milk 80 g marron paste 200 ml heavy cream 18g sugar 1 tsp vanilla extract 15 Candied Chestnut ▷How to make 1. Roll out a frozen pie sheet to a size of 20 cm x 20 cm, place on a baking sheet covered with a cooking sheet, and bake in a preheated oven at 200°C for 15 minutes. 2. Cover the pie sheet with a cooking sheet, crush the top with a cake roll baking sheet, and bake at 200°C for 10 to 15 minutes, keeping the sheet between the sheets. 3. Sprinkle powdered sugar evenly over the baked pie sheet and bake for 3 to 5 minutes until the powdered sugar is melted and the pie is shiny. Remove from the baking sheet and allow to cool. 4. Make the marron paste. Put all the ingredients for the marron paste in a small saucepan and heat over low heat until the milk comes to a boil. 5. Once the milk comes to a boil, cook, stirring occasionally, until the chestnuts are soft, about 10 minutes. 6. When the chestnuts are mashed and the milk is thickened, remove from heat and mash the chestnuts into a paste. Transfer to another container and allow to cool. 7. Make the custard mousse. Sprinkle 30 g of milk with gelatin powder and allow it to soften. 8. Beat the whole egg in a bowl, add the sugar and cake flour, in that order, and mix well. 9. Add the marron paste and mix well with the egg mixture. Add the milk and mix well, then transfer to a small saucepan. 10. Cook the custard cream over low heat, stirring constantly. 11. Scrape the custard cream and add the softened gelatin to dissolve. Place in ice water and cool to 30℃. 12. Add the sugar and vanilla extract to the heavy cream and beat slightly. Mix the heavy cream with the marron custard and whipped cream. 14. Cut the cooled pie crust to fit the pound cake mold, and set one piece in the pound cake mold. 15. Fill with the ⑬ mousse and the astringent and press down with the pie crust. Refrigerate overnight to harden. 16. Remove from the mold and decorate with marron paste and chestnut astringent.