【お菓子作り】シャンパンの入った特別な誕生日ケーキを手作り！！ Cassis & Marron cake

The recipe is below the description ↓ Subscribe here →    / @nekonomecafe2385   ※After subscribing, tap the bell icon to receive notifications of new videos! --------------------------------------------------------------------- Hi, I'm Nekonome! This is a series where I occasionally share my hard work on making things. I sent it frozen again this time, so I had a really hard time decorating it... It's a shame I couldn't include a message plate, but I think I managed to create something safe yet visually impactful. Since it was meant to be eaten by two people, I used a refreshing blackcurrant mousse as the main ingredient, and a heavy chestnut cream for an autumnal feel. The champagne mousse is a subtle addition, but I added it because it gives it a luxurious, celebratory feel. Well, it sounds cool to simply say, "It also contains champagne mousse," By the way, I plan to post a photo of the cross-section on social media! I haven't made such a complicated creative cake recently, but it's still fun. There are so many steps, and filming would take so long, I've been hesitant to do it, but I think I should start soon... [Table of Contents] 0:00 Opening 0:40 Dacquoise Noisette 3:17 Feuilletine Noisette 4:35 Champagne Mousse 8:22 Chestnut Mousseline 12:13 Cassis Mousse 16:58 Finishing 18:23 Packaging ——————————————————————————————————————— [Sponsor] Jeleaf Co., Ltd. Website: https://jeleaf.co.jp/index.html Rakuten Page: https://www.rakuten.ne.jp/gold/jeleaf/ ~Photography Equipment~ ・Canon Kiss X9 https://amzn.to/3gCCBRt ・Canon EF 50mm Prime Lens https://amzn.to/2PwIG5Y [Provided by Black Magic Design] ・BMPCC 4K https://www.blackmagicdesign.com/jp/p... ・OLYMPUS Lens https://www.olympus-imaging.jp/produc... ・SAMSUNG Portable SSD T5 https://www.samsung.com/semiconductor... -------------------------------------------------------------------- [Recipe] Makes one 14cm bombe mold and several petit gateaux ~Dacquoise Noisette~ 57g egg whites 26g granulated sugar 23g almond powder 20g noisette powder 6g plain flour Feuilletine Noisette 15g sweet chocolate 40g feuilletine 25g hazelnut praline 6g unsalted butter Champagne mousse 30g champagne 7.5g lemon juice 16g egg yolks 26g granulated sugar 2g gelatin Sha 15g bun 70g 35% heavy cream ~Crème pâtissière~ 130g milk 1/5 vanilla bean 33g granulated sugar 26g egg yolk 6.5g plain flour 6.5g cornstarch ~Chestnut Mousseline~ 135g pastry dough 40g unsalted butter 35g chestnut paste 35g 45% heavy cream 3.5g rum ~Cassis Mousse~ Cassis puree 200g 55g egg yolks 20g granulated sugar 11g skim milk 5.5g gelatin 150g 35% heavy cream 30g egg whites 8g granulated sugar 45g granulated sugar 15g water Finishing touches Nappage (noir) [Recipe] Dacquoise Noisette Make a stiff meringue with egg whites and granulated sugar. Add sifted almond powder, noisette powder, and cake flour and mix. Pipe into 14cm and 8cm pieces (slightly smaller than the molds as they will expand), and sprinkle with powdered sugar. Bake in a preheated oven at 180°C for approximately 15 minutes. ~Feuilletine Noisette~ Mix sweet chocolate and hazelnut praline. Add feuilletine and mix. Add melted unsalted butter and mix. (In the video, the butter is melted at the same time.) (I'll use a 1/2 cup of cream cheese.) ~Champagne Mousse~ Bring the champagne and lemon juice to a light boil in a saucepan. Add the egg yolk and granulated sugar mixture and mix. Return the mixture to the saucepan and cook over low heat until the mixture reaches 83°C. Add the softened gelatin and dissolve. Once cooled, add 15g of champagne. Mix with whipped cream (80% whipped). Spread the mixture over the mold to create a pattern. Pour the remaining mixture into an 8cm mold ring to a thickness of 7mm and freeze. ~Crème Pâtissière~ Bring the milk and vanilla beans to a light boil in a saucepan. Add the egg yolk. Add to the mixture of granulated sugar, cake flour, and cornstarch. Return to the saucepan and cook. Wrap tightly with plastic wrap and chill in the freezer. ~Chestnut Mousseline~ Whisk room-temperature unsalted butter. Add to room-temperature pastry cream, smoothed with a rubber spatula. Mix 60% whipped cream and chestnut paste. Add rum and mix. Pour into a 1.5cm thick layer on top of the Champagne mousse, top with an 8cm dacquoise, and freeze. ~Cassis Mousse~ Make the anglaise with puree, egg yolks, granulated sugar, skim milk, and gelatin. Make the Italian meringue with egg whites, 2x granulated sugar, and water. Whip the cream for 6 minutes at 10°C, the anglaise at 20°C, and the Italian meringue at 25°C. Pour into a bombe mold, placing the center with the champagne facing down. Pour the mixture into a bombe mold, filling it to the brim with 1cm of water, then cover with dacquoise and freeze. To finish: Remove from the mold and dip into the nouveau nappage. [Ingredients and Equipment Used] ■Bombe (hemisphere) mold 14cm diameter, A...