Baking & Pastry
White Chocolate Vanilla Mousse Cake 
And again I am baking! Also a mousse cake this time. A friend of mine asked me if I would make a Lidl theme cake (Lidl is a discount supermarket chain in Europe). Of course I was more than willing to make the cakes. And what is better than one cake? Two cakes! The bottom is a coconut sablée with tempered white chocolate on top. The sides are made with a joconde with a blue and yellow pate décor. In the middle of the cake is a raspberry puree layer.  The base for the white chocolate mousse is a crème anglaise. For the top I made a lemon gelee. The Lidl logo is made with fondant and the writing with tempered chocolate.Here’s the recipe for the mousse:White chocolate mousse
250 ml milk  15 gram sugar 57 gram egg yolks 1  vanilla bean 6.5 gram gelatin 477 gram white chocolate 730 ml heavy cream
- Bloom the gelatin in cold water and reserve.- Melt the white chocolate and reserve.- Whip the heavy cream to soft peak and reserve.- Make a crème anglaise with the milk, vanilla, sugar and egg yolks.- Strain the crème anglaise through a fine chinois into a clean and dry bowl, add the bloomed gelatin. Stir to emulsify.- Add the melted white chocolate to the crème anglaise, and form an emulsion.- When this mixture reaches 27°C, fold in the soft peak whipped cream. Use right away!Recipe from the book ‘Advanced bread and pastry’ from Michel Suas

White Chocolate Vanilla Mousse Cake

And again I am baking! Also a mousse cake this time. A friend of mine asked me if I would make a Lidl theme cake (Lidl is a discount supermarket chain in Europe). Of course I was more than willing to make the cakes. And what is better than one cake? Two cakes!
The bottom is a coconut sablée with tempered white chocolate on top. The sides are made with a joconde with a blue and yellow pate décor. In the middle of the cake is a raspberry puree layer.
The base for the white chocolate mousse is a crème anglaise. For the top I made a lemon gelee. The Lidl logo is made with fondant and the writing with tempered chocolate.

Here’s the recipe for the mousse:

White chocolate mousse

250 ml milk
15 gram sugar
57 gram egg yolks
vanilla bean
6.5 gram gelatin
477 gram white chocolate
730 ml heavy cream

- Bloom the gelatin in cold water and reserve.
-
Melt the white chocolate and reserve.
-
Whip the heavy cream to soft peak and reserve.
-
Make a crème anglaise with the milk, vanilla, sugar and egg yolks.
-
Strain the crème anglaise through a fine chinois into a clean and dry bowl, add the bloomed gelatin. Stir to emulsify.
-
Add the melted white chocolate to the crème anglaise, and form an emulsion.
-
When this mixture reaches 27°C, fold in the soft peak whipped cream. Use right away!

Recipe from the book ‘Advanced bread and pastry’ from Michel Suas