Silky smooth French Chocolate Mousse Puff Noodle Sister Version

Overview

Last night I suddenly wanted to eat chocolate mousse cake, especially that mousse cake. Just thinking about it makes me drool. Then I thought about the sponge cake, which I don't like, and the puff popped out again. Shanghai Puff in the 1980s is a fond memory from my childhood. At that time, supplies in China were still relatively scarce, and the puffs were made with margarine, which would make you feel greasy after eating just two. Even now, the quality of the puff fillings in many Western bakeries outside is not considered high. But its soft and light shape still makes me feel sweet. Seeing that the materials are almost there, the two-in-one chocolate mousse puff was born.

Tags

• baking
• children
• afternoon tea
• mousse
• butter
• cake flour
• egg
• fresh cream
• nuts
• sugar
• dark chocolate
• salt
• water

Ingredients

Steps

1. 1 Chocolate Mousse: Dissolve 30g of dark chocolate in a bowl over water. I only love dark chocolate, especially those with more than 70% cocoa content. Of course, 85% is my limit. You can reserve some chocolate syrup for dipping on top of the puffs.

   

2. 2 Heat 15g of fresh cream to about 40-50 degrees. Fresh cream can also be replaced with whipped cream.

   

3. 3 15g hot cream and 1 egg yolk (room temperature), pour into the chocolate syrup and stir quickly,

   

4. 4 Use a whisk to beat 1 egg white until the bowl is turned upside down and the foam does not drip. During this period, add 8g of sugar in batches. The amount of sugar can be adjusted according to your own taste. Add the chocolate syrup in batches to the bowl and mix well to form a mousse. A small portion of the egg white can be reserved for making puff pastry.

   

5. 5 Puff pastry: 100ml water, 40g unsalted butter, 1g salt and 2g sugar, cook together and turn off the heat

   

6. 6 Pour in 60g of low-gluten flour at once and stir into batter

   

7. 7 Add one egg into the batter and continue mixing. Add every two eggs as appropriate. If you like the puff pastry to have a crispier texture, you can add the egg white reserved in step 4. When the batter just drips and naturally droops to the state in the picture above, it means the batter is ready.

   

8. 8 Preheat the oven to 230 degrees. Line a baking sheet with baking paper, put the batter into a piping bag and pipe out patterns. The size can be according to your preference. I squeezed it into the size of a bite. Place the baking sheet into the oven and bake at a high temperature of 210-230 degrees for 10 minutes (the temperature and time can be slightly adjusted according to the conditions of each oven). Then continue baking at 180 degrees for 10-15 minutes. Leave to simmer for 10 minutes after the oven is turned off. Do not open the oven during the entire baking process. The first high-temperature baking is to allow the puffs to expand quickly and shape. If the temperature is not enough, the batter cannot fully expand and may easily cause the puffs to collapse. The subsequent stewing at 180 degrees and after turning off the heat is to fully dry out the moisture inside the puffs.

   

9. 9 Take out the golden and fluffy puffs and cut them crosswise with a knife, then carefully squeeze in the chocolate mousse syrup. This time I adjusted it slightly thinner and didn't dare to overcrowd it. You can add some gelatin to the mousse paste to increase the hardness of the mousse paste, so that you can squeeze a few more rounds of mousse paste.

   

10. 10 Wrap a few nuts in plastic wrap, crush them with a rolling pin, pour the chocolate syrup reserved in step 1 on the puff cover, and finally sprinkle with chopped nuts. Throw one into your mouth, and a full amount of smooth chocolate mousse will spread in your mouth. The slightly crispy puffs are mixed with a light nutty fragrance, and there is also a hint of chocolate bitterness to neutralize the sweetness. At the same time, it also brings out the milky fragrance and appropriate sweetness of the foam and mousse. You will not feel tired after eating all the puffs. Give it a try if you get a chance!