Chocolate bush "Winter mood"

Category: Confectionery
Chocolate bush Winter mood

Ingredients

Chocolate dacquoise
egg whites 90 gr (3 pcs)
sugar 40 g
powdered sugar 50 g
almond flour 60 g
cocoa 10 g
flour 20 g
Persimmon confit
persimmon puree 400 g
banana 1 PC
butter 15 g
lemon juice 1 tbsp. l.
gelatin* 3 g
Tangerine mousse
mandarin pulp 250 g
egg yolks 3 pcs
sugar 40 g
cream 33-35% (or weighed sour cream) 200 ml
dark chocolate 100 g
gelatin 8 g

Cooking method

  • In winter, it is gray and dull outside the window, there are not enough vitamins, so traditional winter fruits, persimmons and tangerines, you always want a lot. I adore persimmon, I can eat it for breakfast, lunch and dinner. I bought 2 kg for joy in the nearest store, and she knits so that the tongue is braided. But this is not so bad, the tangerines turned out to be sour.
  • Well, nobody canceled the culinary fantasy. Go!
  • I finally got the long-awaited Silikomart bush uniform with seven textured rugs.
  • Chocolate bush Winter mood
  • Of course, I will cook the cake in it. But it can also be made in the usual round shape of 1.3 liters. As always, we need forms of two sizes with a difference in diameter of 1-2 cm
  • Chocolate bush Winter moodLet's start by making persimmon confit... Dilute gelatin with 15 ml of cold water and leave to swell. Wash the persimmon and remove the pulp. The easiest way to do this is with a spoon. Remove pits. Grind in a blender adding 1 banana. From 4 medium persimmons, I got 400 grams of puree. The persimmon was very sweet, so I did not add sugar, but added 1 tbsp. l. lemon juice
  • Chocolate bush Winter moodPour mashed potatoes into a saucepan or ladle, add butter and boil, stirring occasionally. As it boils, remove from heat and add the swollen gelatin. The consistency of the fruit mass is similar to thick semolina porridge. My confit will be in the form of hemispheres, so I transfer it to forms and send it to the freezer for at least 2 hours. You can also make it in the form of a layer, in this case we shift the mass into a smaller form (it is advisable to cover it with cling film in advance, so that later it will be easier to remove the confit) and also send it to the freezer
  • Chocolate bush Winter moodLet's make a chocolate dacquoise... How to do this, I showed in detail here HERE In a chocolate dacquoise, we just replace some of the flour with cocoa. Sprinkle a little almond flour on the biscuit before sending it to the oven. We bake at 180 degrees for 10-12 minutes. Cut out the base from the warm cake in accordance with our shape and leave to cool.
  • Chocolate bush Winter moodWhen our dacquoise has completely cooled down and the confit is completely frozen, we proceed to making mousse... First of all, we will soak the gelatin in 50 ml. cold water. Peel and grind the tangerines in a blender. Pass through a sieve, separating the pulp from the partitions (otherwise it will taste bitter). Heat the tangerine puree until it almost boils. I did it in the microwave
  • Chocolate bush Winter moodIn a large bowl, beat the yolks with sugar (adjust the amount of sugar depending on the sweetness or sourness of the tangerines) until the sugar is completely dissolved and the mass is whitened.
  • Chocolate bush Winter moodContinuing to beat the yolks, pour in hot tangerine puree in a thin stream. (Well, it's hard to call mashed potatoes, because it is quite liquid). Thus, we pasteurize the yolks. Add the swollen gelatin and continue to beat until smooth.
  • Chocolate bush Winter moodMelt the chocolate in a water bath or microwave, add to the egg-tangerine mixture and stir thoroughly with a whisk.
  • Chocolate bush Winter moodWhile the mass is cooling, beat the cream until hard peaks. Transfer the cream to the mousse. Attention! The temperature of both masses must be the same at the moment of connection, otherwise the cream will go flakes.
  • Chocolate bush Winter moodTransfer 2/3 of the mousse to a larger mold.The mousse is quite liquid, so we put it in the freezer for 10-15 minutes so that it grabs a little, and our confit does not fall to the bottom. We put persimmon confit on mousse. If these are the same figures as mine, then we sink them a little in mousse.
  • Chocolate bush Winter moodFill in the remaining mousse, cover with dacquoise and also slightly sink it so that the mousse appears at the edges. We remove the excess with spatula, cover the form with cling film and send it to the freezer for at least 6 hours, or better overnight. If you are not going to decorate the cake with mirror glaze or velor, then put it in the refrigerator, and after 3 hours you can try it.
  • Chocolate bush Winter moodWe take our bush out of the freezer and carefully remove it from the mold. With a textured rug, the bush turned out to be very beautiful, and you could serve it like that. But I wanted to cheer him up. How to work with velor, I showed HERE The cake should thaw in the refrigerator for about 4 hours

The dish is designed for

mold volume for 1.3 l

Note

The combination of persimmon, tangerines and chocolate turned out to be just magical .

Next time I'll add another pinch of cinnamon and nutmeg to the mousse. I think it will turn out very fragrant!

Chocolate bush Winter mood
This cake is very easy to make, try it, you will love it!

* I use Dr. Oetker gelatin

marlanca
Kara, Irishenka, soon there will be a queue at Temko, like in the Tretyakov Gallery ... ... as the hand rises, there is such a thing ...
Cvetaal
Irina, what a beauty, I adore your creations !!!
Loksa
With persimmon? interesting! and with banana Irina, how does it taste? combinable? I read it, we combine it! So the spices will be in place ...
Thank you for the recipe
Kara
Girls, thanks for the praise!

Quote: Loksa

With persimmon? interesting! and with banana Irina, how does it taste? combinable?
Thank you for the recipe

Oksanochka, not just combinable - awesome delicious!
Loksa
So'C there is also velor !!! (y) need to buy paints: secret: wonderful! A very positive dessert color!
Kara
Buy fat-soluble immediately. I still have water-soluble American color gel, I want to finish them all. I bought flocoate for dilution, but damn it, how dreary is it to dilute them
Miranda
What a beauty!
PS and where can you buy such forms?
Kara
Miranda, in Moscow there are two stores with a fairly large assortment, VTK and Italica. Well, in other stores there are 2-3 types. Forget in the search for "Silikomart forms"
Tumanchik
Ira it's just WOW !!!!! one can choke with saliva! you're just a sorceress!
Miranda
Kara, Thank you!

I will dream that someday I will be able to make a similar beauty and deliciousness

You have very beautiful desserts, very much!
Ava11
Irina,
what a beauty, just the eye rejoices, thank you for the aesthetic pleasure and hard work! I like your recipes.
Kara
Quote: Tumanchik

you're just a sorceress!

Nah, I'm just learning Thank you, dear!

Quote: Miranda

Kara, Thank you!

You have very beautiful desserts, very much!

Thank you! But are we kind of on "you"?

Quote: Ava11

Irina,
what a beauty, just the eye rejoices, thank you for the aesthetic pleasure and hard work! I like your recipes.

Thank you so much! I really want these recipes to come in handy
Shyrshunchik
Kara, Irina, well, a very beautiful dessert, thanks for the recipe.
Zhannptica
Awesome !!!
Irina F
It's just ... It's just ... It's just that I have no words !!!!! For such perfection !!!!
Irish, just yesterday I was looking at one of these forms and thought that it was generally unrealistic to cook such things! And here you are, with a detailed MK!
It looks very, very difficult anyway !!! I can't even imagine how to start such a dessert!

What else can you cook in this form?

Kara
Irish, this is just in time for your question yesterday about forms. In fact, nothing complicated! Honestly, honestly!

I think if you bake a sponge cake in such a shape with a rug, it will also be beautiful and textured! We will finish this one and I will try

And I adore these forms, I have a direct phase shift on them.They are certainly not cheap (and to be honest, well, it's just kapets 2000 - 3000 per silicone), but very cool!
$ vetLana
Kara, Very very beautiful! Irina - golden hands
Tancha
Well, God gives people golden hands! Irochka, I'm delighted with your masterpieces!
prona
Kara, a wonderful recipe! Congratulations on getting the uniform, especially the rugs
GruSha
Irinawhat beauty and deliciousness !!! I am not capable of such feats, no matter how much I love
Kara
Svetlana, Natasha, Tatiana, thank you very much girls

Natasha, I'm not overjoyed myself!


Added Saturday 26 Nov 2016 15:00

Quote: GruSha

Irinawhat beauty and deliciousness !!! I am not capable of such feats, no matter how much I love

You are still not capable of that! I saw!
Trishka
IrishaI don't even have words left, only emotions and wait a minute ... look

🔗
🔗
🔗
Mari_M
Kara, Irinawhat beauty and deliciousness! All your creations are masterpiece! I just have no words Thank you for the recipe!
Kara
Quote: Trishka

IrishaI don't even have words left, only emotions and wait a minute ... look

I love this rat! Thank you, Ksyushenka!

Mahfuza, and thank you!
Crochet
Quote: Kara
the cake is very easy to prepare

Are you kidding me?!?!

Quote: Irina F
I can't even imagine how to start such a dessert!

I won't even imagine ...

Even though they say never say neverbut ... not in this life, for sure ...

Irisha, no words, can I just slap I will applaud !!!
Kara
Quote: Krosh

Are you kidding me?!?!

Come on. Well, what’s complicated here, eh? Pour gelatin with water?
Irina F
Kara, Irish, did you buy the rugs separately or did the form come with them?
shoko11
Irina, bush is excellent! And with persimmon, as a topic, yesterday I made jelly for the cake and went wild, took a kinglet, a beautiful layer did not work out in color.
Kara
Quote: Irina F

Kara, Irish, did you buy the rugs separately or did the form come with them?
Irisha, I bought each rug separately. At first I tried to choose which one I like best. Then 2, then 3 Then I decided that if I don’t buy one, then I will want it for the rest of my life! I bought everything!
And the "Boucher" shape is the one that is bigger, 25 * 9, like a rug just for this shape



Added Saturday, November 26, 2016 4:29 PM

Quote: shoko11

the beautiful layer did not work out in color.
Elvira, well, my confit itself is not very beautiful in color. Honestly, I thought it would be brighter, since it was more orange in liquid form. I think the banana also lightened a little
shoko11
Quote: Kara
well, my confit seems to be not very beautiful in color
Compared to mine, this is the standard))). I have a dirty color due to brown streaks.
Quote: Kara
Then I decided that if I don’t buy one,
I just went bankrupt, I didn't buy a uniform, I thought that after that I would pick up a suitable one, but so far nothing.
Kara
Ooo, Elvira, I thought so too, But I quickly realized that I couldn't pick it up. In fact, these rugs can simply be put on a baking sheet, a split ring on top, we put all this in the freezer for 15 minutes so that the poured mousse immediately grabs and does not spill out from under the bottom.

Well these are all my assumptions, I should try
shoko11
Quote: Kara
Well these are all my assumptions, I should try
I made a cake in a 16 cm ring, put a mat on the bottom
Kara
Here !!! Everything worked out?
shoko11
Irina, the cake turned out, the top was under the "tree", but I don't remember killing it, I just sent it to the freezer before assembling it or somehow fixed the sides.
Irina F
Irish, here the semi-cylinder shape itself gives an unbroken version!
In general, I went, looked at these forms and something to me, probably Fse nadA!
I really liked the clouds! Straight delight!
Irish, what kind of gun do you use for a shock-bell? (ooo, carried me along the way !!!)
Kara
Quote: Irina F

Irish, here the semi-cylinder shape itself gives an unbroken version!
In general, I went, looked at these forms and something to me, probably Fse nadA!
I really liked the clouds! Straight delight!
Irish, what kind of gun do you use for a shock-bell? (ooo, carried me along the way !!!)

Aaaaa, welcome to the ward number 6 Irisha, I want the clouds and the cube to tremble in my knees and to "the breath stale in the goiter!"
Regarding the "pistol", I studied this issue in the most thorough way, I even gave the tank to a friend in a chemical laboratory for analysis. In short, all these "specialized cooking spray guns" are pure divorce. These are all common construction spray guns. Naturally, they must be prepared in advance (I will teach you). The most popular models are Hammer (I have one) and Wagner (the same, only more expensive). The nozzle should be between 1.5 and 2.5 mm.If more, then it will be rude, if less - nafig will be hammered!
Olga VB
Irina, it's time to open the cafe! Or school.
This is extraordinary beauty and deliciousness!
What's next on your schedule, when to sign up for the next lesson?
Evgeniya
Quote: Kara
Regarding the "pistol", I studied this issue in the most thorough way, even gave the tank to a friend in a chemical laboratory for analysis. In short, all of these "specialized cooking spray guns" are pure divorce. These are all common construction spray guns. Naturally, they must be prepared in advance (I will teach you).
Kara, Irina, and teach us all: girl_red:
Each of your cake is a masterpiece! In my opinion, "falling rat" emoticons no longer convey all the enthusiastic emotions from contemplating your masterpieces!


Added Sunday 27 Nov 2016 08:30

Quote: Olga VB
What's next on your schedule, when to sign up for the next lesson?
Exactly! Announce the entire list, please!
Kara
Girls, if everything works out, then today I have an experiment
galchonok
Irochka, amazing! Very nice and tasty!
Mari_M
Quote: Kara
Girls, if everything works out, then today I have an experiment
We look forward to the results of your experiments.
Marusichka
Irina, I have a question for you, just do not throw your slippers, but will it work out dacquoise in a slow cooker?
Loksa
Marusichka, I sit and think, why not? I can't find a reason for failure, let's wait for Ira!Marusichkayou write your experience.
Kara
To be honest, I haven't tried it. It will definitely not work in the form of a regular biscuit. The dough should be baked no more than 2 cm thick.But theoretically, I see no reason why it shouldn't work.
Marusichka
I'll probably try ...
Ksenia-nsk
Kara, Irina, brought you thanks for the recipe. I made my own variation of your cake, since I don't have any molds for mousse cakes, and I made it as a part of quarters for my friends, tested new tastes on them. I made tangerine mousse and confit exactly according to the recipe, and the biscuit was VNK with cocoa, and changed the principle of assembly. A very tasty cake, very wintery, fragrant, and very, very light, even unusual, since I'm more accustomed to traditional cakes, but here there are almost nothing but mousses, tenderness and airiness. Everyone appreciated the cake, said that the taste of tangerine and persimmon was felt. True, when cutting, the layers separated from each other, they did not stick together, why I don’t know (((I’m not special in mousse cakes. I froze the confit, and everything else just froze in the refrigerator.
Chocolate bush Winter mood Chocolate bush Winter mood Chocolate bush Winter mood
Kara
Ksenia, wonderful cutter! I'm so glad you liked it. Regarding the separation of layers, this also happens to me only not at the time of cutting, but when you break off pieces in a plate with a spoon. And this happens not only with this composition. I don't even know why it depends.I can only assume that it is possible from a strong freeze of jelly

PS: quarters finally otpaaad !! Now, I noticed, many pastry chefs do this. Very cool! And the consumers of these creations, I'm sure, are happy to try as many as 4 different tastes at a time.
Ksenia-nsk
Irina, yes, I wrote it incorrectly, when I cut it into quarters, everything was fine, and when then I ate each of my pieces, the layers fell off, as if they were not fixed to each other at all. But it had no effect on taste
Yeah, the quarters are great, I liked it so much myself, I had never tried four cakes at once before
Zhannptica
Ksenia, it was necessary to calculate the height as well .., and not be confused where and what to add ..
The beauty!!!!

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