In this video we are going to make a Chocolate Cake with Mousseline cream or Chocolate Muslin. Creme Mousseline or Museline, of French origin, is a cream derived from pastry cream or creme patissiere. It is usually one part pastry cream, and one third part butter. It is a soft, silky and delicate cream. It is used to make various French sweets, such as choux, eclaires, the famous paris-brest and the fraisier dessert with strawberries, among others.
In this case we are going to make a variation of the mousseline cream, using a pastry cream without egg yolks as a base.
This chocolate cake has an intense cocoa sponge cake, with the syrup that gives it a very subtle orange flavor, with the chocolate mousseline cream that is very smooth, both in texture and flavor. It is a delicate and different cream, and if it is kept refrigerated it becomes firmer due to the presence of butter. What are you waiting to do it?
Here are the ingredients for the recipe:
Ingredients:
Chocolate genoise:
7 eggs
210 gr of common sugar
210 gr flour 0000 (all purpose flour)
Vanilla
2 g fine salt
50 g bitter cocoa
Hot water c/n
Mold 22 cm in diameter and 8 cm high
Mousseline or muslin cream:
500ml milk
35 g corn starch
50 gr of bitter cocoa
Pinch of salt
160 gr common sugar
Vanilla
270g butter
✅ Link to the video of Genoise Fluffy and light
• Bizcochuelo Genoise es...
✅ Link to the video of the sliced ​​Candied Oranges
• 🍊 Naranjas Confitadas ...
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• Recetas de tortas
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