Pistachio Mousse

Published Feb 13, 2022 at 08:20am ET

Pistachio Mousse

This morning I was invited to help a company to make some party products, very busy, many products did not shoot the process directly to do, because my recipe has been lack of Muscat products, so I took a very meaningful Happy Mousse for you, to share with you. Hope to see childrens shoes must do, oh, these pictures took an hour to process time, the purpose is to share selflessly to everyone. Specifically, these products are made of more professional tools, so the formula is bigger, so the formula must be reduced at home, depending on your mold. This Mousse is made in five steps. I hope you can sort out the clue and read it carefully. See the production process for the specific formula.

Food Material List

1 Semi-finished Muse 1 only
2 Triangle chocolate chips 1 only
3 Pistachio 10g
4 Chocolate concentrate sauce 2G
5 Mirror Bright Fruit Paste 2G

Operational steps

1 The first step is the production of sugar water. The production of this step is mainly for the preparation of Muse, what is the use of these sugar water? Lets make it and put it aside, and well see later. Pay attention to Wechat Public Number (and baking whispers) to see more recipes!
2 [Fine sugar 100g], [water 200g] together.
3 Boil in an electromagnetic oven for about 9 minutes. Remove and cool.
4 Stir in [Jundu Wine 40g] until completely cooled. Why do we add wine last? Because wine volatilizes easily when heated.
5 The second step is the production of concentrated chocolate sauce. The production of this step is also to lay the groundwork for the production of Muse, we first make it to put aside the reserve, we will know later.
6 Firstly, the ingredients were prepared as follows: [Anjia Milk: 260g], [Glucose Syrup: 13g], [Cocoa Powder: 15g], [Dark Chocolate (58%): 300g], [Anjia Butter: 50g]. Note that the 58% behind dark chocolate refers to the cocoa butter content of the chocolate. Cocoa butter is mainly a sweet and bitter additive. The greater the cocoa butter content, the bitterer the chocolate is, the darker the color is.
7 Melt the Anjia Milk and Glucose Syrup as shown in 1-2. Then boil, add cocoa powder, stir well.
8 Then add dark chocolate chips and mix evenly. When the temperature is 40 C, add Anjia butter and mix evenly. Finally, use the homogenizer, hit the surface bright, spare. Here you will ask: What if I dont have a homogenizer? This one may or may not, but you have to stir hard until the surface is bright. I believe you can. Why stir until bright? Because it affects the taste.
9 The third step is the production of pistachio Mousse pulp. This is a step to show the flavor and theme of pistachio mousse. So if you dont like the previous ones, you can omit them and readjust the structure yourself. But this Muse must not be short of the previous steps.
10 First, [egg yolk 1125g, sugar 175g], [pistachio mud: 75, milk: 125] were put together, [Geely tablets: 50] were softened in ice, [fresh cream: 1625g] was weighed out.
11 Place the gelatin tablets in ice and soften them for later use. Why put it in ice? Because its stable.
12 The pistachio paste is completely melted by water-proof milk. Mix the two together and set aside.
13 Mix egg yolk and fine granulated sugar evenly, and the granulated sugar melts completely.
14 Then step 12 is filtered into step 13 and stirred evenly.
15 Step 14 is separated from water and boiled back to a thick state.
16 As shown in the figure, melt the soft gelatin sheet in water, then add step 15, stirring evenly.
17 Add beaten cream to step 16. Note that fresh butter can be beaten well in advance and put into the refrigerator for reserve. Whip fresh butter until it is thick and does not flow. Remember not to beat too hard, too hard, not delicate and too dry.
18 Finally, mix well and prepare for loading.
19 The fourth step is freezing. This moulding is a mousse frame moulding with length x width x height = 60x40x5cm. It is suitable for family gatherings and company gatherings when there are many people.
20 To put the Muse frame on a movable, flat plate, or whatever board, it must be clean, and the refrigerator should be able to put it down. After putting it in place, place a piece of the same size [chocolate cake embryo] in a mousse box and brush it with the sugar water we cooked. Why brush? Because to keep the moisture of the cake embryos after freezing at low temperature, chocolate cake embryos can be related or heavy oil. If you dont have a recipe, you can trust me on Sina Weibo [Food Sharing]. Of course, I will release it recently.
21 Then put in our spare chocolate concentrate and smooth it. Then put in a chocolate cake embryo of the same size again and press it gently with your hand to make it fully integrated. Statement: The hand in the picture is not mine. Its the beauty of the companys administration. I hope you can understand it. O(________________
22 Finally, pour in the mousse sauce, scrape it flat with a scraper, and put it in the refrigerator for refrigeration.
23 Fifth step, cut decoration and add food.
24 When the frozen mousse is removed, apply a little hot towel on the mousse border and remove the mousse frame.
25 Cut it into pieces according to size. My size here is 11 cm x 3 cm.
26 Surround the cut mousse block with mousse and brush it with Mirror Bright Cream. Why should we surround it? In this way, we can take it directly by hand. Of course, we dont need it at home. We can just use it to scoop it up and put it on the plate. Mirror Bright Cream can also be used without brushing, but its going to be shown to many people, so you know.
27 As shown in the figure, use a mounted flower bag to draw on the [concentrated chocolate sauce].
28 Place a chocolate triangle at one end. I will teach you how to make chocolate accessories in the future.
29 Then put the pistachio crushed on it. Just eat it. Put the fork and spoon on it. Just come on.

Tips

1. Someone asked me if you cook delicious food. My answer is that it has something to do with the food industry, but its not my profession, so I regard this as my hobby and have a great talent for it. Playing baking is a pit, accidentally spent more than N money on it, so we need to do it well. 2. I believe that all of us have a happy feeling about baking, so we should study hard and do well. Its no exaggeration to say that if you study here for one year, you can open a dessert shop, as long as you are careful enough and have enough learning ability. 3. In fact, this Mousse can be modified to produce many shapes and tastes, depending on whether you have the talent to make delicious food, so come on. 4. Again, the quantity of this mousse is very large. According to my size, 60 mousse can be made. According to each 10 yuan, it is 600 yuan. You say you make a good deal or go to the dessert store. 5. If you have any questions, try to consult on Sina Weibo [Food Sharing], because once I answer, more people will see it. 6. Thank you for your browsing, or that sentence. Im a person who likes to share. So I set up Sina Weibo (@food sharing) to answer the questions in the bean and fruit recipe. Under this product, the answer will be slower. I hope you can choose Sina Weibo to communicate in time, and Weixin Subscription Number (and Baking Whisper) is special. Provide you with theoretical knowledge. Waiting for you to join, better interaction, for you to solve all the difficulties in baking.

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