Thursday, 1 May 2014

Chocolate Buscuit:
 * eggs, 5 (separate yolks and whites)
 * all purpose flour, 100gr
 * sugar, 90gr
 * cocoa powder, 10gr

White Chocolate Mousse:
 * white chocolate, 180gr
 * cream, 90gr
 * whipped cream, 180gr
 * gelatine, 2 sheets

Cocoa Mirror Glaze:
 * water, 150gr
 * cocoa powder, 60gr (pleeease !!!! good quality here, otherwise it won’t work…Valrhona?)
 * heavy cream, 120gr
 * sugar, 180gr
 * gelatine 7gr (if you use gelatine in powder, sprinke it on 30gr of water)

Chocolate Biscuit:

  1. In a stand-mixer whisk the yolks and the sugar until the mixture “whitens”, and doubles volume. 
  2. Incorporate the sifted flour and cocoa powder, with big whisking motions, from the inside to the outside.
  3. Incorporate the whites that you have previously beaten with a hand mixer to medium-firm peaks
  4. pour the batter on the baking sheet, spreading it with a spatula. 
  5. Bake 180°C for 10′ aprox
  6. Cool it down.
  7. Once it has cooled down, sprinkle your worktop with some cocoa powder, turn the biscuit upside down, and carefully remove the paper with the help of the spatula
  8. Take a ring mold (here, 18cm diameter) and cut the biscuit. 
  9. Then, on some sort of flat dish, put some aluminum sheet, the biscuit ring (this will help us to keep it in the freezer later.
  10. Slice the strawberries.
  11. Neatly line all the strawberries around the mold, once your white chocolate mousse is ready!

White Mousse:
  1. Soak the sheets of gelatine in a bowl with cold water. 
  2. Rinse the gelatin sheets, add them to the warm chocolate/cream mixture. 
  3. Finally, add the whipped cream with big whisking motions. 
  4. Pour the mousse in the mold. Smooth the surface using a bent spatula. 
  5. Take it to your freezer 24hs.
Cocoa Mirror Glaze:
  1. Put all the ingredients in a small saucepan, except the gelatine. 
  2. Stir well with a metal whisk. 
  3. Heat stirring constantly until it boils. 
  4. Continue stirring 5′ more, you will see the mirror-like appearance. 
  5. Let it cool. 
  6. Add the gelatine that has been hydrated in water, and then warmed a few seconds in the micro-wave oven. Combine well. Sift. Use at 35°C.
  7. Take your fraisier out of the freezer 
  8. Pour the “glaçage miroir” on it, 2/3mm in depth. 
  9. Let it cool. 
  10. Remove the metal ring. 
  11. Decorate the fraisier with all the berries that you like, think about creating volume, like this!

References from: FBA TB


  1. Hi, White Chocolate Mousse what cream is that? 35% fat?
    Thank you for sharing!


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