Dulcey, raspberry Inspiration and peanuts mousse cake

by Chiara

As in the life we are often influenced by the outward appearance and the first impression of everything around us, also in the pastry world it’s a bit like that.
Many years ago I’ve suffered from anorexia, just because I believe that beauty was in thinness. The approach to baking and cooking in general was definitely the best choice I’ve ever done. I have come to appreciate the quality and healthy food and to opt for the finest ingredients to use into my sweets.
I still have lots to learn (how to make vegan pastries, for example), but thanks a French pastry tv program that I’m watching in these days I’ve understood a lot more about mirror glazes covering entremets and modern pastries. They surely give an extraordinary shine to cakes, creating, at first glance, the “wow effect”. Several of them are, however, plenty of sugar and too much jelly-like that absolutely ruin the whole cake. But because is the mirror effect that only counts, nothing else matters. And it’s for that very reason I want to share with you this Dulcey chocolate, Raspberry Inspiration and peanut mousse cake covered with a simple, three-ingredients glaze that doesn’t gleam as a regular mirror glaze but it’s still elegant and, above all, it has a really tender, creamy texture with a veritable and delicious caramel flavor.
I’m hoping you’ll appreciate it regardless of what you see from the outside!

The recipe requires:

  • Moist and crunchy Dulcey chocolate and peanuts gluten-free biscuit sponge
  • Fresh and slightly sour raspberry confit
  • Creamy and fluffy Raspberry Inspiration and peanuts crémeux
  • Light and smooth Dulcey chocolate mousse, flavored with vanilla bean
  • Dulcey chocolate glaze with a mat effect

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡


Dulcey, raspberry Inspiration and peanuts mousse cake

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Serves: 8-10
Nutrition facts: 200 calories 20 grams fat

Ingredients

Dulcey chocolate and peanuts gluten-free biscuit sponge
100 g Dulcey 32% caramelized white chocolate
50 g soft butter, room temperature (20-25°C)
40 g egg yolks, room temperature
60 g egg whites, room temperature
50 g Dulcita unrefined cane sugar
25 g peanuts flour
25 g glutinous rice flour
1,6 g gluten-free baking powder
¼ tsp (1,25 g) Maldon salt
50 g peanuts, unshelled

Raspberry confit
150 g raspberry puree
125 g fresh raspberries
31 g Dulcita unrefined cane sugar
5 g pectin NH

Raspberry Inspiration and peanuts fluffy crémeux
52 g Raspberry Inspiration couverture
11,4 g cocoa butter
100 g organic peanuts crunchy cream
40 g water
80 g caster sugar
5 g vanilla paste
¼ tsp (1,25 g) Maldon salt
2,5 g gelatin sheets gold strength (200 Bloom)
13 g cold water to soak the gelatin sheets
16 g soft butter, room temperature (20-25°C)
200 g heavy cream 35% fat content, cold

Custard cream (for the Dulcey chocolate mousse)
57 g heavy cream 35% fat content
57 g whole milk
23 g egg yolks
11 g Dulcita unrefined cane sugar

Dulcey chocolate mousse
150 g custard cream
3 g gelatin sheets gold strength (200 Bloom)
15 g cold water to soak the gelatin sheets
200 g Dulcey 32% caramelized white chocolate
225 g heavy cream 35% fat content, cold
1 vanilla bean

Dulcey chocolate glaze with a mat effect
224 g heavy cream 35% fat content
149 g Absolu Cristal (neutral gelatin)
3 g gelatin sheets gold strength (200 Bloom)
15 g cold water to soak the gelatin sheets
373 g Dulcey 32% caramelized white chocolate

Assembly and decoration 
tempered Dulcey 32% caramelized white chocolate plaquettes
tempered Dulcey 32% caramelized white chocolate flexible band
finely chopped peanuts
unshelled peanuts
edible flowers

Instructions

Dulcey chocolate and peanuts gluten-free biscuit sponge 

  1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 25x20 cm mould, greased and covered with parchment paper.
  2. Grind 25 g of unshelled peanuts to obtain a thin powder and transfer in a small bowl. Grind the glutinous rice (you can use sushi rice) with an electric coffee grinder to obtain a thin powder and sift over the peanuts flour. Add in baking powder and salt and mix all together with a fine whisk.
  3. Melt the Dulcey chocolate in the microwave to 45°C, then add in the soft butter and stir with a fine whisk until it is dissolved. Add in the egg yolks and stir again.
  4. Place the egg whites in a bowl and start beating with an electric hand mixer until they become foamy and frothy. When a light, soft foam was formed, add the Dulcita sugar little by little, then increase the speed and beat until obtain a shiny and thick meringue.
  5. Fold gently the meringue in two/three times into the chocolate batter by using a spatula until obtain a smooth, fluffy batter.
  6. Finally add the mix of flours-baking powder-salt and fold gently with the spatula.
  7. Pour into the mould and spread it evenly with a palette knife. Scatter the unshelled peanuts and bake for about 15-20 minutes, until golden-brown and firm. Remove the biscuit sponge from the mould when it is completely cold, because it has a very soft consistency. I suggest you to put the cake in the freezer for about 1h or in the fridge overnight. When the biscuit sponge is perfectly cold, cut it first with a 16 cm cake ring and then cut the centre with a 7 cm round mould cutter.

Raspberry confit 

  1. Combine the raspberry puree and the fresh raspberries in a saucepan and heat to 40°C.
  2. In a small bowl mix together with a fine whisk Dulcita sugar and pectin NH, then add to the hot mix when it is 40°C. Bring to boil and cook for 1 minute.
  3. Transfer into a disposable piping bag and cut a tip off the end. Pipe into the small savarin silicone mould (16 cm), included in the silicone mould Kit Trinity Silikomart and place in the freezer for at least 2h.

Raspberry Inspiration and peanuts fluffy crémeux

  1. Soak the gelatin sheets in the cold water.
  2. Melt the Raspberry Inspiration couverture with the cocoa butter in the microwave to 45°C, then add in the peanuts crunchy cream and combine with a spatula to obtain a smooth batter.
  3. In a saucepan, bring the sugar, 40 g of water, vanilla paste and salt to the boil. Pour the mixture over the mix of chocolate and peanut, add in the soaked gelatin sheets and whisk by hand to combine and to obtain a smooth mixture.
  4. Add the butter and whisk again then let it to cool down to 35-40°C.
  5. Semi-whip the heavy cream in the bowl of a stand mixer fitted with whisk attachment until it has some body but still collapses. Fold the cream gently through the chocolate-peanut batter in two/three intervals to obtain a light and fluffy cream.
  6. Transfer the cream into a disposable piping bag and cut a tip off the end. Pipe the cream into the medium savarin mould (18 cm) halfway (approximatively). Use a teaspoon to spread the cream up the sides to eliminate any air bubbles and to avoid whitespace. Carefully insert the frozen raspberry confit savarin and press it gently down. Cover it with other fluffy crémeux, remove any excess cream with a palette knife and freeze for about 2h.

English custard cream (for the Dulcey mousse)

To create the anglaise, heat the cream and milk in a saucepan. In a bowl mix together the egg yolks with the Dulcita sugar. Pour the hot mixture over the egg yolks in three times, mix with a whisk and then return the mixture to the same saucepan. Heat this to 82-85°C, stirring continuously with a spatula, then strain and set aside.

Dulcey chocolate mousse

  1. Soak the gelatin sheets in the cold water. Melt the Dulcey chocolate to 45°C in the microwave then add in the vanilla seeds.
  2. Add the soaked gelatin sheets in the custard cream and stir to dissolve it. Pour the cream over the melted chocolate in three times, stirring with a spatula just to obtain a velvety, glossy cream. Transfer the cream in a mixing glass or a measuring cup and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  3. Semi-whip the heavy cream and fold it gently into the lukewarm chocolate cream, using a spatula.
  4. Transfer the mousse to a disposable piping bag and cut a tip off the end. Pipe a little of the mousse into the big savarin silicone mould (20 cm). Use a teaspoon to spread the mousse up the sides to eliminate any air bubbles and to avoid whitespace. Demould the frozen crémeux-confit insert, carefully set it inside the chocolate mousse and press it down slightly so it is almost submerged in the mousse. Pipe another small layer of chocolate mousse on top, ensuring you leave a gap to insert the biscuit sponge. Place the biscuit sponge on top of the mousse (with the peanuts touching the mousse) and press gently down until the cake is level with the top of the mould. Remove any excess mousse with a palette knife and freeze for at least 2h.

Dulcey chocolate glaze with mat effect

  1. Soak the gelatin sheets in the cold water.
  2. Melt Dulcey chocolate in the microwave to 45°C.
  3. Heat the cream in the microwave without boiling, add in the soaked gelatin sheets and stir with a spatula to dissolve it. Pour the hot cream in three times over the melted chocolate and combine vigorously with a spatula as if it was a ganache. Pour the cream into a mixing glass or a measuring cup and mix with the hand blender to obtain the best and most silky smooth consistency.
  4. Heat the Absolu Cristal in the microwave to 60/70°C then pour over the Dulcey cream and emulsify with the hand blender without incorporate air bubbles and to obtain a smooth and shiny cream.
  5. Cover the glaze with clingfilm touching the surface and place in the fridge for 12h or overnight.
  6. Heat the glaze in the microwave until the edges start to melt then emulsify with the hand blender, so that the center begins to melt too. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air bubbles.
  7. Set the frozen cake on a 14 cm cake ring with a pair of clingfilm sheets underneath to collect the excess glaze. Cover the cake with the glaze at 30-32°C. When the glaze stops dripping, remove any excess glaze from the base with a small sharp knife. Place the finished cake onto a plate by using a palette knife and place it in the fridge. The excess glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

Assembly and decoration 

  1. For the Dulcey chocolate plaquettes and the Dulcey chocolate flexible band it is necessary to temper the Dulcey chocolate (you can find here the method).
  2. Once the chocolate is tempered, pour a line onto one edge of the sheet (on the left side, for example). Place another guitar sheet on top and use a teflon rolling pin or a PVC pipe to roll out the chocolate to the other end of the sheet (on the right side, for example). Spread out the chocolate in a thin and even layer. Allow to set for a moment, then make some geometric shapes using the tip of a small knife. Allow the chocolate to set completely to room temperature.
  3. Slightly grease the work surface with a non-stick spray or a bit of butter and stick an acetate strip of 65 cm length and 3 cm high. Pour a line of tempered Dulcey chocolate lengthwise and smooth the surface of the chocolate with a palette knife until it runs over the end of the strip. Spread out the chocolate in a thin and even layer. Place the strip in one clean side of the work surface and allow to set slightly until the strip is pliable and not fully set (about 5 minutes). Mark approximately 0.5 cm length on either end so the ends of the band are neat. Wrap the chocolate band around the cake with the chocolate side touching the mousse. Once the chocolate is completely set, peel back the acetate strip.
  4. Place the Dulcey chocolate tempered plaquettes (three decorated with an half peanut and two decorated with peanuts grain, fixed with a little bit of Dulcey chocolate) on the left side of the cake. Finish the decor with edible flowers.

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2 Comments

Sondrine 4 October 2019 - 7:41

I also find normal mirror glaze too rubbery, so thank you very much for this beautiful but mostly TASTY glaze 🙂

Reply
Chiara 4 October 2019 - 8:16

You’re welcome Sondrine, it’s a great pleasure! ❤️

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