Orange Marrons Mousse Cake


Working Method (Jaffa Cake)
  1. Mix all ingredients with beater for +/- 3 minutes. 
  2. Bake at +/- 180°C- 200°C for +/- 20-40 minutes depends on size.

Mixing (Chestnut Mousse)
  1. Mix fresh cream with chestnut paste and heat up.
  2. Add the pre-soaked gelatine sheets and mix well, then blend in the whipped cream
  3. Pour the mixture into mould then freeze

Mixing (Dark Chocolate Mousse)
  1. Melt Belcolade Noir Selection Drops C501/J
  2. Make English Cream with egg y0lk and cooked syrup
  3. Mix fresh cream with (1)
  4. Then mix with (2)

Mixing (Chocolate Glaze)
  1. Boil milk and glucose. Pour into chocolates. Add in gelatin powder and Miroir Glassage Neutre
  2. Blend with hand blender
  3. Apply at 30°C-35°C on the frozen mousse


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