Ingredients
- 400g Heavy cream
- 10g Earl gray
- 40g Sugar
- Sugar syrup
- Ganache (70g dark couverture chocolate + 70g heavy cream)
- 155g Whole egg
- 90g Sugar
- 3g Vanilla extract
- 25g Unsalted butter
- 30g Milk
- 3g Earl gray
- 85g Cake flour
Instructions
Prepare in advance:
- Add Earl Gray to cold whipped cream, mix lightly, cover with plastic wrap, and simmer in the refrigerator overnight.
- Place a bowl of eggs in a pot of hot water, add sugar and vanilla extract, and stir to raise the temperature to about 36-40 degrees. (You can make a rich and dense foam by whipping the egg water by raising the temperature like this)
- Take down the bowl of egg water, put Earl Gray in the bowl of butter and milk, put it on the pot, and raise the temperature with a hot water bath (about 55~60 degrees).
- Whip the egg water for 3 minutes on high speed, 2 minutes on medium speed, and 1 minute 30 seconds on low speed.
- Sift the soft flour through a sieve and mix until the raw flour is not visible (about 40 times), then take a portion of the dough and place it in a bowl of warm butter and milk and mix well. (The reason for this sacrificial dough, where you take a little dough and mix it, is that if you add butter and milk directly to the dough, a lot of bubbles disappear and it takes a long time to mix, so the Genuise is baked low)
- Put the sacrificial dough into the main dough and mix evenly. (If you mix for a long time, it will cause the dough to go out, so it is good to mix it about 30~35 times)
- Pour it into an oven pan with parchment paper, beat it on the floor to clear air bubbles, bake in an oven preheated to 165 degrees for 37 minutes, take it out of the mold and cool it. (As soon as you take it out of the oven, give it a shock to the floor so it doesn't get deformed)
- Slice the sheet into 3 1.5cm high pieces, filter the whipped cream through a sieve, add sugar and whip it to make the cream.
- Put a Teflon sheet on the mousse mold, put a cake sheet, sprinkle with sugar syrup, squeeze the cream, and then squeeze the ganache into a whirlpool shape.
- Repeat 2 times, remove the mold, put cream on the top, and icing neatly to the side.
- Squeeze the cream on the top with a tip and shape it.
