Chocolate Mango Mousta-winners of Lezhong Colorful Summer Baking Competition
1.
Cut butter into small cubes and mix with flour and knead until coarsely sandy
2.
Add the powdered sugar and mix well, then add the egg yolk and knead it into a smooth dough with a pressing method. Roll it into a 0.3cm slice and place it in a 6.5cm tapi mold. Refrigerate for 30 minutes. Put the refrigerated tapioca (poke a small hole with a fork to avoid bulging when baking) in the oven at 180°C for about 15 minutes, and bake it for later use.
3.
Make butter caramel nut filling milk and sugar, put it into a non-stick pan, simmer it into a golden brown on a low heat, add the roasted nuts, fry the nuts, wrap them in caramel and place them in the middle of the toasted tart. Spread it with the back of a spoon and gently flatten it.
4.
To make the mango cream filling, smash the mango pulp with a sugar mixing machine and add the evenly beaten egg liquid. Heat over water and stir quickly until it is thick and hung on the whisk. Add butter to melt at the remaining temperature. Cool until it loses fluidity (I put it in the refrigerator)
5.
Make a chocolate mousse. Chopped chocolate, soak the gelatin slices in ice water and set aside. The milk is heated and the boiling powder is poured into the chocolate twice to melt and stir evenly
6.
Beat the whipped cream into seven and distribute, divide it into three times and mix with room temperature milk chocolate sauce.
7.
Add the mousse liquid that is as high as the mold, touch the mousse liquid to the edge of the mold with the back of a spoon, and freeze for 15 minutes until it solidifies.
8.
Use a piping bag to put the mango cream filling (the remaining part is for decoration) and squeeze it into the frozen and solidified mousse (I squeezed a little handicapped, please ignore it) try to squeeze the slice into the center to look good! Put it in the freezer for about 15 minutes and then pour the remaining mousse until the mold is nine minutes full (so it is easy to move) The mousse has the remaining direct freezing liquid and it is very delicious! Move to freezing for two hours.
9.
While making the cocoa powder glaze frozen mousse liquid, prepare the glaze ingredients (this recipe is not suitable for desserts preserved at room temperature, mousse is still okay), soak the gelatin flakes in ice water and soften it for later use. Stir milk, sugar and cocoa powder evenly! Know that you can't see dry powder. Excessive stirring will cause foaming! Simmer on low heat until thick, add the soaked gelatine, and melt at the remaining temperature.
10.
If the bubble is small, filter through a fine sieve, and pierce the large bubble with a toothpick. Take out the frozen mousse with hoarfrost. At this time, the mousse already has hardness. You can use the softness of the mold to release it directly! Put the demoulded mousse on the mat and bake it on the net. Pour the dried cocoa liquid on the center of the mousse in one breath. The action should be fast, and there will be smear marks if it is slow! Immediately use a cake knife to smooth it out, I think it's also good to have a natural shape!
11.
The picture below has been dripped twice without smearing
12.
You can decorate it freely, whatever you want! Put a little mango cream on the cold tower bottom machine and put the drenched mousse on top. Let’s make a cut-away picture.
13.
A small dessert with a good taste and value is ready
Tips:
It tastes good when cryopreserved!
On a summer weekend, a person, a book, a cup of lemon tea, a piece of chocolate mango Musta. . . . . .
