Ferrero Rocher Mousse Cakes - Rocher Glaze, Mousse, Chocolate Sponge Cake, Crisp | Step-by-Step скачать в хорошем качестве

Ferrero Rocher Mousse Cakes - Rocher Glaze, Mousse, Chocolate Sponge Cake, Crisp | Step-by-Step

Hello friends! Today we’re making Ferrero Rocher–inspired mousse cakes: a delicate caramel mousse, a soft chocolate–hazelnut center, a thin chocolate hazelnut sponge with a crunchy layer, and a glossy Rocher glaze with toasted hazelnuts. Elegant, modern, and packed with texture. What you’ll learn • Building a dry caramel and safely tempering it with hot cream. • Pasteurizing yolks to 82–83 C for a silky custard base. • Making semi-whipped cream (right consistency, no over-whipping). • Mixing a clean crunchy layer (wafer + chocolate + hazelnut paste). • Working a Rocher glaze around ~32 C for a thin, even coat. • Freezing, unmolding, and neat assembly in sphere molds. Temperature note: All temps in the video are in degrees Celsius. Quick conversion: °F = (°C × 1.8) + 32. ⸻ Yield & molds 8 cakes · main sphere 100 ml / Ø 6 cm · approx. 100 g each Insert sphere: Ø 3.3 cm, height 2.8 cm, volume 20 ml ⸻ Recipe Hazelnut–Chocolate Sponge (20×30 cm) • Eggs 50 g • Sugar 25 g • All-purpose flour 20 g • Cocoa powder 5 g • Hazelnut flour 15 g • Baking powder 1 g • Unsalted butter 15 g • Pinch of salt Bake at 170–175 C for 10–12 min until done. Cool, then punch out Ø 4 cm discs. Crunchy Layer • Milk chocolate 50 g • Hazelnut paste 15 g • Caramelized crisp wafer 30 g Melt chocolate, mix with hazelnut paste, fold in wafer. Spread a thin layer on each sponge disc. “Ferrero” Chocolate–Hazelnut Insert (sphere Ø 3.3 cm, height 2.8 cm, 20 ml) • Milk chocolate 55 g • Heavy cream 33% 50 g • Hazelnut paste 45 g • Gelatin 0.9 g (220 bloom), pre-soaked • Fleur de sel, a pinch (optional) Heat cream to 50–60 C, dissolve gelatin, pour over chocolate, blend smooth, add hazelnut paste (and salt if using). Pipe into molds and freeze solid. Caramel Mousse • Sugar 85 g • Heavy cream 33% (for caramel) 110 g • Milk 3.2% 40 g • Egg yolks 50 g • Gelatin 5 g (220 bloom), pre-soaked • Heavy cream 33% (for whipping) 200 g Make a dry caramel to 175–180 C. Temper with very hot cream+milk, then cook with yolks to 82–83 C (custard). Stir in gelatin. Cool to ~30 C. Fold into semi-whipped cream. Rocher Glaze • Milk chocolate 150 g • Dark chocolate 50 g • Neutral vegetable oil 50 g • Hazelnut paste 15 g (optional, for flavor) • Roasted hazelnuts, finely chopped 50 g Emulsify melted chocolate with oil (and paste). Stir in hazelnuts. Working temp ~32 C. Assembly 1. Fill each main sphere halfway with caramel mousse, insert frozen center, cover with mousse, level. 2. Cap with sponge + crunchy layer facing the mousse. Freeze solid. 3. Unmold and glaze at ~32 C (dip on a skewer or pour over a rack). 4. Refrigerate to thaw gently before serving. ⸻ Credits © Text and recipe: Lyuba Kuzmicheva. Copying, reposting, or commercial use of these materials is prohibited. All rights reserved. This video is an English version of the original content from my main YouTube channel: [@LyubaKuzmicheva](   / @lyubakuzmicheva  ) Music: Fine Dining - TrackTribe Jane Street - TrackTribe On The Rocks - TrackTribe