🍰 How to Make a Patterned Sponge (Joconde Imprimé) | Cinnamon & Caramel-Hazelnut Mousse Cake скачать в хорошем качестве

🍰 How to Make a Patterned Sponge (Joconde Imprimé) | Cinnamon & Caramel-Hazelnut Mousse Cake

Learn how to make an elegant Joconde Imprimé mousse cake with a patterned sponge base, cinnamon mousse, and caramel-hazelnut mousse, finished with a stunning caramel mirror glaze. In this step-by-step tutorial, I’ll show you how to: 🍫 Create the Joconde Imprimé patterned sponge from scratch 🍯 Make smooth, airy mousse layers If you love elegant mousse cakes and caramel desserts, this one’s for you! 👉 Don’t forget to LIKE, COMMENT, and SUBSCRIBE for more gourmet dessert recipes every week! Mold 18 cm - 7 in (I used smaller, for bigger mold increase the quantity) 1 cup = 240 ml Ingredients: Caramel-Hazelnut Praline: • 65 g – 2,3 oz - hazelnuts • 20 g – 0,70 oz - water • 85 g – 2,3 oz - sugar granulated • eventually add a bit of whipping cream • a pinch of salt Paste for decoration: • 20 g – 0,70 oz – butter unsalted • 20 g – 0,70 oz – sugar powdered • 10 g – 0,35 oz – cocoa • 20 g – 0,70 oz – all-purpose flour • 20 g – 0,70 oz – egg white Sponge Cake Dough: • 6 - egg yolks • 40 g – 1,4 oz – sugar granulated • 40 g – 1,4 oz – vegetable oil • 50 g – 1,8 oz – milk • 110 g – 3,8 oz - all-purpose flour • 6 – egg whites + 110 g (3,8 oz) sugar granulated - meringue Crème Anglaise: • 300 ml - milk • 3 egg yolks • 100 g – 3,5 oz - sugar granulated • 1 tbsp – vanilla pasta or extract • ¼ tsp - salt • 50 g – 1,8 oz – butter unsalted • 100 ml - whipping cream Caramel-Hazelnut Mousse • 20 g – 0,70 oz – white chocolate • 70 g – 2,5 oz – hazelnut praline • ½ amount of Crème Anglaise • 80 g – 2,8 oz – heavy cream whipped up to 50% • 6 tbsp – gelatin powdered or as per instruction of producer Cinnamon Mousse • 80 g – 2,8 oz – white chocolate • ½ amount of Crème Anglaise • 1 tsp – cinnamon ground • 80 g – 2,8 oz – heavy cream whipped up to 50% • 4 tbsp – gelatin powdered or as per instruction of producer Topping: • ½ cup – whipped cream + 1 tbsp sugar powdered • cinnamon ground for dusting • store-bough or homemade caramel mirror glaze • cutted shape from the rest of patterned sponge 🌟 Tips: • Don’t overmix the batter — this keeps your sponge light. • Freeze the pattern well so it doesn’t smudge when adding the main batter. 🧁 Subscribe for more mousse cakes, mirror glazes, and pastry tutorials! #jocondeimprime #mirrorglazecake #moussecake #pastrytutorial #CinnamonCake #MousseCake #MirrorGlaze #CaramelDessert #BakingRecipe #HazelnutCake #DessertArt #HomemadeCake Have a nice day, Petra 00:00 Intro - Cinnamon Caramel-Hazelnut Mousse Patterned Sponge Cake - Joconde Imprimé 00:58 Ingredients 01:07 Hazelnut Praline 02:09 Tutorial - Patterned Sponge 02:15 Paste for Ornaments 02:54 Pattern 04:03 Sponge Batter 05:47 Baking 07:42 Crème Anglaise 08:49 Cinnamon Mousse 10:20 Caramel-Hazelnut Mousse 12:15 Assembling 13:05 Outro