Cucinare TV - "Marquise con cremoso de dulce de leche y mousse de chocolate"

Program aired on Sunday, May 2, 2021 on eltrece. Ingredients: --For the marquise 100g butter 300g chocolate 200g eggs 300g sugar --For the dulce de leche cream 200g pastry dulce de leche 100g heavy cream 3g unflavored gelatin 15ml cold water --For the mousse (custard base) 340g custard base 510g ½-point cream 385g semisweet chocolate 10g unflavored gelatin --Basic custard 145g cream 145g whole milk 60g egg yolks 30 g sugar. --For the black icing 240 g heavy cream. 290 cc water. 360 g sugar. 120 g unsweetened cocoa powder. 12 g gelatin. 60 cc cold water. Process For the marquise, line a 30 x 40 cm baking dish with parchment paper and grease it. Chop the chocolate, place it in a bowl, and melt it with the butter in a microwave on low power or in a double boiler. Mix the eggs with the sugar, mix the two mixtures, and fold in the sifted flour. Pour the mixture over the baking dish and spread it out. Bake in the oven at 170°C. Let it cool. Remove the parchment paper and refrigerate. Once cool, cut into the desired shapes. For the custard, bring the cream to a boil, pour over the dulce de leche, add the hydrated gelatin, and emulsify. Shape and freeze to use as a cake center. For the mousse, emulsify the melted chocolate and custard with a hand mixer. As soon as the mixture is ready, fold in the remaining cream. For the custard, bring the cream and milk to a boil and pour over the egg yolks, previously mixed with the sugar. Cook until the cream coats the spoon at 84/85°C, strain through a fine mesh sieve, and use immediately. For the glaze, combine the water, sugars, and cream and bring to a boil. Pour the cocoa powder over the glaze, stir in, add the hydrated gelatin, and emulsify with a mixer, making sure not to incorporate any air into the glaze. Pass the glaze through a fine sieve and cover with plastic wrap to prevent a skin from forming. Let it rest overnight in the refrigerator. Use at 31-33°C on frozen products.