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Signature
Recipes
Chocolate Pink Mousse
Cake
By Executive Pastry Chef
Christian Balbierer
Chocolate Pink Pastry Cafe, Atlanta, GA
 Chocolate Buttermilk Cake
2 Eggs
1 Cup Sugar
2/3-Cup Canola Oil
1/3-Cup Sour Cream
3/4-Cup Buttermilk
3/4-Cup Cocoa Powder
1 ½ Cup Cake Flour
1 Tsp Baking Soda
1 Tbsp Baking Powder
1 Tsp Salt
Spray 6” cake pan. Sift cocoa powder,
cake flour, baking soda, baking powder and salt. Sift
mixture three times and set aside. In a large mixing bowl
with the whip attachment on low speed, mix the eggs, sugar,
canola oil, sour cream and buttermilk until well blended.
Pour the dry mixture into the egg mixture and mix on low
speed for 1 minute. Scrape. Mix on medium speed for 3
minutes. Scrape. Mix on high speed for 3 minutes. Scrape.
Bake at 300 degrees for 10 minutes.
Chocolate Truffle Mousse
3/4-Cup Fine Quality Chopped Semi Sweet Chocolate
1 Cup Heavy Whipping Cream
1/3-Cup Heavy Whipping Cream
Place chocolate in a large bowl and set
aside. In a mixing bowl with a whip attachment, whip the
small amount of cream to a soft peak. Set aside in the
refrigerator. In a saucepan bring the large amount of cream
just to a boil and pour over the chocolate. Mix until
incorporated. Cool chocolate mix until the temperature
reaches 97 degrees. Add the soft peak whipped cream and fold
gently until all cream is incorporated.
Feuillitine Cookie
1/2-Cup Chopped White Chocolate
1 Cup Hazelnut Praline Paste
2 Cups Paillete Feuillitine/Bran Flakes
In a bowl over a double boiler melt the
chocolate and the praline paste, mixing well. Mix well with
feuillitine. Roll a thin layer in between 2 pieces of wax
paper with a rolling pin. Refrigerate for 1 hour.
Ganache
1 Cup Heavy Whipping Cream
1 1/4-Cup Fine Quality Semi Sweet Chocolate
1 Tbsp Unsalted Butter
In a saucepan bring the heavy cream
just to a boil. Remove from heat and pour over chocolate.
Let sit for 5 minutes, and then with a whisk stir the
mixture until smooth. When mix is at 79 degrees, add the
softened butter and mix until smooth.
Cut cake into 3 layers. Using 6”
cutter, cut out disks of the Feuillitine Cookie. Place
cookie at the bottom of desired mold. Pour mousse just to
cover cookie. Place a piece of cake on top. Pour mousse just
to cover cake and freeze overnight. Warm ganache and pour a
thin layer covering the mouse. |
