Apricot Pistachio Vanilla Mousse Cake 🍑🌿 | Make This French Dessert at Home скачать в хорошем качестве

Apricot Pistachio Vanilla Mousse Cake 🍑🌿 | Make This French Dessert at Home

Today, I’m showing you how to make an Apricot Pistachio Vanilla Mousse Cake. I originally planned to keep it simple yet delicious, but it turned out to be quite a lot of work😂 Still, it was totally worth it! The tangy apricot, nutty pistachio, and vanilla mousse taste just like ice cream… almost like a dessert straight out of a fancy French pastry shop! Hopefully you enjoy the video and I will be back soon again! 🍰 Instagram   / sundaybakingchannel   🐱 Subscribe https://bit.ly/2HJPNYe 📧 Email [email protected] 🎵 Music https://www.epidemicsound.com/referra... 00:00 Intro 00:16 Gelee 00:53 Cremeux 01:48 Sponge 03:36 Mousse 05:41 Cookie base 07:01 Decoration 09:03 Glaze 10:18 Finish Apricot–Pistachio Vanilla Mousse Cake Recipe 🧡 Apricot Gelée Apricot purée 75 g Sugar 10 g 1/2 Gelatin sheet 1 g Method 1. Bloom gelatin: soak in cold water 5–10 minutes. 2. Heat up the puree and sugar in microwave. 3. Squeeze excess water from the bloomed gelatin and stir into the warm mixture until fully dissolved. 4. Pour about 12 g into each silicone mold (Ø 4 cm × H 2 cm). 🧡 Pistachio Crémeux Cream (35%) 85 g Sugar 15 g Egg yolk 20 g (1 yolk) Pistachio paste 18 g 1/2 Gelatin sheet 1g Method 1. Bloom gelatin: soak in cold water 5–10 minutes. 2. Heat cream until just about to boil, remove from heat. 3. Whisk yolk and sugar until pale. 4. Temper yolk mixture with hot cream, whisking constantly. 5. Return to saucepan, cook to 82–84 °C (nappe consistency). 6. Add bloomed gelatin, mix until dissolved. Stir in pistachio paste. 7. Strain and freeze. Mold size: used in the video: Ø 4 cm × H 2 cm 🧡 Vanilla Mousse Milk 80 g Heavy cream (35%) 200g Egg yolks 40g (about 2 yolks) Sugar 40g 3 Gelatin sheets 6g 1 Vanilla bean Method 1. Bloom gelatin in cold water. 2. Heat milk with vanilla until just simmering. 3. Whisk yolks and sugar until lightened. 4. Temper with hot milk, return to pot, cook to 82–84 °C. 5. Remove from heat, add gelatin, cool to 28–30 °C. 6. Whip cream to soft peaks. 7. Fold whipped cream into base in 2–3 additions. 8. Use immediately to fill molds, then freeze. *Mold used: Silikomart SF119 🧡 Almond Joconde (Cake sponge) Almond flour 90g Powdered sugar 60g 3 Whole eggs 150g Cake flour 30g 3 Egg whites 100g Sugar 40g Unsalted butter 25g (melted) Method 1. Whip almond flour, icing sugar, and whole eggs until pale and thick. 2. Fold in sifted cake flour. 3. Whip egg whites to foam, add sugar gradually, whip to soft peaks. 4. Fold meringue into main batter in 2–3 additions. 5. Add melted butter, fold it together. 6. Bake at 375°F until it becomes golden brown. 7. Cool, cut discs Ø 5.8 cm to fit molds. 🧡 Mirror Glaze Water 80g Sugar 80g Glucose syrup 100 g (Corn syrup also ok) Sweetened condensed milk 100g White chocolate 200g 4 Gelatin sheets 8g Method 1. Bloom gelatin in cold water. 2. Boil water, sugar and glucose syrup. 3. Add condensed milk and mix 4. Add gelatin to melt 5. Mix with white chocolate blend it until it's fully dissolved. 🧡 Cookie Base Unsalted butter (soft) 30g Icing sugar 20g Pinch of salt 1 Egg yolk 20g All-purpose flour 58g Method 1. Cream the butter and powdered sugar. 2. Add egg yolk and mix. 3. Add flour and mix until it becomes a dough. 4. Cut discs Ø 6.3 cm. Bake at 350 °F for about 12 minutes until it becomes golden brown. 🧡 Chocolate Decoration Tempered white chocolate Acetate sheet (7 cm height) Used 3mm chocolate comb 🧡 Whipped Cream (Garnish) Heavy cream 60g Sugar 6g Whip together until it's firm.