Рецепт мини-торта «Шоколадный мусс с фундуком» 🍫🎁 скачать в хорошем качестве

Рецепт мини-торта «Шоколадный мусс с фундуком» 🍫🎁

Рецепт мини-торта «Шоколадный мусс с фундуком» 🍫🎁 🤎 Hazelnut Praline Recipe ▼ ▶   • 헤이즐넛 프랄린 만들기 (헤이즐넛 페이스트) Hazelnut Praline ...   ──────────── ⭐Ingredient⭐ (for 8 pieces) Cocoa Sponge 50g of eggs, 23g of sugar, 2g of vanilla extract, 10g of canola oil, 15g of milk, 15g of cake flour, 2g of cocoa powder, 2g of black cocoa powder Cherry Filling 3g of powdered gelatin, 15g of water, 120g of cherry puree Milk Chocolate Ganache 135g of milk couverture chocolate, 60g of fresh cream Chantilly Cream 130g of fresh cream, 10g of sugar Hazelnut Chocolate Mousse 4g of powdered gelatin, 20g of water, 36g of egg yolks, 30g of sugar (A), 5g of cake flour, 40g of hazelnut praline, 100g of milk, 1/2 stem of vanilla bean, 5g of rum, all of the milk chocolate ganache (195g), all of the chantilly cream (140g) Chocolate Mirror Glaze 4g of powdered gelatin, 20g of water (A), 65g of fresh cream, 30g of water (B), 70g of sugar, 45g of starch syrup, 18g of cocoa powder, 7g of black cocoa powder Hazelnut Croustillant (bottom) 30g of dark couverture chocolate, 15g of milk couverture chocolate, 10g of coating dark chocolate, 25g of hazelnut praline, 25g of roasted hazelnut, (coating) 15g of dark couverture chocolate Ganache Decoration 20g of dark couverture chocolate, 10g of fresh cream Decoration roasted hazelnuts ──────────── [Baking Time] 170℃ 13 min [Pan Size] Cocoa Sponge,Completion: (ea) 6 x 3.5 (Ø x H) cm Filling: 4 x 2 (Ø x H) cm Croustillant : 5.8 (Ø) cm ──────────── 0:00 Intro 0:21 Cherry Filling 0:46 Cocoa Sponge 1:53 Milk Chocolate Ganache 2:02 Hazelnut Chocolate Mousse 4:08 Assembly 5:33 Hazelnut Croustillant 6:52 Chocolate Mirror Glaze 8:42 Decoration 9:19 Cutting ────────────