초코 큐브 무스 케이크 ft. 벨벳 효과

Here's a really rich and delicious chocolate mousse cake! ▶Chocolate Cube Mousse Cake (Serves 8)◀ ○Tart Shell○ Refer to the previous video (half the amount listed):    • 타르트쉘 이제 어렵지 않아요🙏🏼 타르트링, 타르트팬 모두 배우기   50g butter 35g sugar 8g cocoa powder 21g whole eggs 100g cake flour Rotate to 2.5mm thickness and cut with a 6cm square cookie cutter. Place between perforated mats (preheat oven to 160℃). Bake at 160℃ for 15 minutes. Strawberry Jelly (Silicomatt SF263 mold) Strawberry Puree 90g Raspberry Puree 20g Sugar 12g Gelatin 2.2g Chocolate Mousse (Silicomatt SF104 mold) Milk 99g Fresh Cream 83g Gelatin 2.3g Dark Couverture 165g Milk Couverture 33g Pistol Dough (Pistol Dough) Dark Couverture Chocolate 30g Cocoa Butter 30g Melt the dark couverture and chocolate and spray onto the frozen mousse at 40-45°C. 🚨Sugar Lane Online Baking Class🚨 https://sugarlane.kr/korean/ 🚨Chef's Tools/Equipment/Ingredients🚨 ▫️ Hand Mixer: https://m.site.naver.com/1hPS2 ▫️ Stand Mixer: https://m.site.naver.com/1hQaY ▫️ Food Processor: https://m.site.naver.com/1hQbA ▫️ Hand Blender: https://m.site.naver.com/1hQbk ▫️ Madeleine Pan: https://m.site.naver.com/1hQbK ▫️ Financier Pan: https://m.site.naver.com/1hQbR ▫️ Chunk Jam: https://m.site.naver.com/1hSMg 🚨Jo Hanbit, Pastry Chef Profile🚨 Oxford University, Bachelor's/Master's Degree in Mathematics Securities Firm C Strategy Consulting Firm B Game Firm N Nakamura Seoul Lenôtre Seoul Author: Sugar Lane Cafe Dessert Class, Sugar Lane Cake Class #Tart #HomeBaking #SugarLane #JoHanBit