Realistic Pear Mousse Cake 🍐 | Step-by-Step Tutorial скачать в хорошем качестве

Realistic Pear Mousse Cake 🍐 | Step-by-Step Tutorial

💛 My membership is now open! I share exclusive videos and recipes, and explain every step in detail with my own voice 😊 👉    / @sundaybaking   🍏 Instagram   / sundaybakingchannel   🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referra... Intro 00:00 Gelee 00:40 Joconde 01:58 Mousse 03:53 Pear stem 06:09 Glazing 06:44 Finish 08:23 🌟 To make the pear purée, finely blend ripe pears. You will need a total of 200g of pear purée and 80g of diced pear for this dessert, which usually requires 2 to 3 pears. Textured Pear Gelée Insert Chopped pear cubes 80 g Pear purée 80 g Sugar 24 g Lemon juice 5 g Cointreau 5 g (optional) 1 Gelatin sheet 2 g 🌟 You can add a tiny pinch of cinnamon and ginger for a wintery flavor. I skipped them because personally, I’m not fan of cinnamon. 🌟 I used Cointreau because I didn’t have pear liqueur. If you have one, it’s better to use it instead. If you don’t want alcohol, use water or pear juice. Almond joconde sponge Whole eggs 2 (100 g) Almond powder 50 g Powdered sugar 40 g Egg whites 2 (60 g) Sugar 20 g Cake flour 15 g Unsalted butter 15 g (melted, cooled) Bake at 375°F for about 10–12 min (Baking time can be different depends on your oven or the size of the pan) 🌟 Used pan size: 8 inch X 8 inch square pan 🌟 Cut Size: 3.5 cm round cutter 🌟 I only needed five sponge bases, so I didn’t really need to bake a full tray. But since I didn’t have a small pan, I baked it anyway. I can freeze the leftover sponge and use it next time. If you have a smaller pan, you can reduce the recipe by half and save ingredients. Pear & White Chocolate Mousse 1.5 Gelatin sheets 3 g White chocolate 105 g Heavy cream 85 g (to heat) 3 Green cardamom pods (Crushed) 1/2 Vanilla bean Pear purée 100 g Lemon juice 4 g Heavy cream 110 g (cold, to whip) 🌟Used pear mold: Silikomart Silicone 5 Cavity Pera Fico 115 Mold 🌟I first filled about 55g of pear mousse, added the pear jelly insert, topped with another 10g of mousse, and finished with the sponge White Chocolate Glaze White chocolate 200 g (Couverture) Cocoa butter 40 g Neutral oil 10 g (I used canola oil) Yellow cocoa butter coloring 🌟Glaze temperature when use: 30~31°C 🌟I sprayed orange cocoa butter coloring, and put some dots of brown gel coloring. Cookie Base Unsalted butter 125g Powdered sugar 60g Egg 25g (half an egg) Pinch of salt All-purpose flour 190g Vanilla extract 3g Method 1. Soften the butter and mix with powdered sugar 2. Add egg, salt, and vanilla, then mix well 3. Add flour and gently combine into a dough 4. Wrap and chill for 30 minutes 5. Roll out, shape, and bake as needed Bake at 350°F for about 12 min. (Baking time may vary depending on your oven and the size of the cookies) 🌟 Cut Size: Diameter 5.5 cm cutter 🌟 If you don’t want to make a cookie base, you can use a mini cake board instead. Place the pear cake on the board while the chocolate coating is still slightly soft, so it sticks and doesn’t move around.