I always want to try very luscious,velvety and chocolatey mousse.Buttery tart crumbled with gooey egg tart,with touch of green apple.The usual way to enjoy a tart normally a scoop of whip cream.So i changed into something creamy and smooth,something luscious and velvety,and something chocolatey.There you go,dark chocolate mousse with this apple tart.Hope you all like it ^_^
Components you need:
- Pate sucre(sweet pastry)
- Egg custard
- French Sponge Biscuit
- Dark chocolate mousse
- Saute green apple
How to make Pate Sucre:Sweet pastry:
Egg custard:
- 150g Bulla Whipping cream ( or any dairy fresh cream/whip cream/cream)
- 20g sugar
- 90g whole eggs
1.In a bowl: lightly beaten egg.Add in sugar.Mix well.
2.Pour in cream.Mix well.Strain.
3.Pour onto baked tart (cool down in fridge)
4.Bake custard in tart for 30 minutes at 150C.
6.Allow to cool completely.
Dark chocolate mousse:
How to make Pate de Bombe:
Continued to make dark chocolate mousse with pate de bombe:
French Sponge Biscuits
- 1 egg white
- 25g castor sugar
- 1 egg yolks
- 30g cake flour
- icing sugar for dusting
1.Preheat oven to 200C, line baking sheet onto a baking pan.Draw a 6″ round shape onto the paper.Flip it upside down.
2.Beat egg white until foamy, add in sugar slowly and continued beating till stiff peaks.
3.Lightly beat the egg yolk.
4.Pour in the beaten egg yolk onto meringue.Mix well.
5.Sift in the cake flour in 2 additions, fold in gently and mix well.(do not over mix to prevent deflating air)
6. Pour the batter into a piping bag with a round nozzle.
7. Pipe a 6″ round disk of batter
8. Generously dust with icing sugar.
9. Bake for 8-12 minutes until golden brown.
10.Allow to cool.
Saute Apple:
- 2 green apple,peeled
- 1 tbsp Western Star unsalted butter ( or any unsalted butter)
- 1 tbsp sugar
1.Peel apple and core.
2.Cut into half, diced into small cubes.
3.In a pot: add in butter, sugar and apple.
4.Heat the pot.Mix well.
5.After moisture has released,bring to boil for a while..
6.After boiling, remove from heat.
7.Strain apple,remove juice.Cool the saute apple.
Assemble:
1.Bake the custard in tart.Cool completely.
2.Place saute apple onto the baked egg custard tart.
3.Remove dark chocolate mousse from cake ring(lightly blow torch the side of the cake ring to easy removal of hardened frozen mousse).
4.Place the mousse on top on the saute apple layer.
5.Garnish/decorate whoever you like because it is your dessert cake now.
Note:
1)You can melt some chocolate, and brush inside the sweet pastry before placing egg custard inside and bring to bake.Reason is to reduce the sogginess of the sweet pastry from the egg custard.
2)The french sponge biscuit can be eliminated from this recipe(optional) and the taste still remain as good because I have some left over.
3)This mousse is very delicate and easily slip through your throat.The melting point of the mousse is so high due to fact of no addition of gelatine.Please enjoy fresh in the first 1-2 days.
4)Due to the fact of the melting point of mousse is high,I just cannot risk to decorate more plus taking nice shots of pictures,the mousse just cannot wait for me to taste it..^_^
Happy trying ^_^
2013 piece ^_^
Hello Sweet Dessert 