Муссовые пирожные Ферерро Роше — шоколадный бисквит, глазурь Роше, карамельный мусс /ПОШАГОВО

Hello everyone! In this video, we'll be making delicious mousse cakes inspired by Ferrero Rocher chocolates! Chocolate-hazelnut sponge cake with a crispy layer, soft chocolate-hazelnut filling, delicate caramel mousse, and a Rocher glaze with crushed hazelnuts. A modern, stylish, and elegant dessert with a variety of textures and a harmonious blend of flavors! ----------------------------------------------------- COPYING AND USING VIDEO MATERIALS IS PROHIBITED, INCLUDING POSTING THEM ON THIRD-PARTY RESOURCES WITHOUT THE CONSENT OF THE CHANNEL AUTHOR ------------------------------------------------------------ Friends, join me and SUBSCRIBE: Telegram channel https://t.me/lubovicveti Instagram -   / lubovicveti   Yandex.Zen https://zen.yandex.ru/id/60e97c9956ca... Advertising and cooperation [email protected] -------------------------------------------------------------- What you will learn from the video: • How to make soft and tender chocolate-hazelnut cake Filling • How to make a sponge cake and form discs for the cake base • Making and applying a crispy layer of wafer, chocolate, and hazelnut paste • How to make dry caramel and deglaze with hot cream. • Making crème anglaise and pasteurizing the yolks to 82–83°C • How to achieve semi-whipped cream without overbeating, for the right texture • Assembling mousse cakes in silicone molds. • Working with Rocher glaze at ~32°C for a thin, even coating. • 2 ways to glaze frozen cakes with Rocher glaze Temperature note: Throughout the video, temperatures are given in degrees Celsius. Quick conversion: °F = (°C × 1.8) + 32. ⸻ Yield and molds 8 cakes Main sphere 100 ml / Ø 6 cm • ~100 g each Insert: Ø 3.3 cm, height 2.8 cm, volume 20 ml ⸻ Recipe Hazelnut-chocolate sponge cake (frame 18x18 cm) • Eggs 50 g • Sugar 25 g • Flour 20 g • Cocoa 5 g • Hazelnut flour 15 g • Baking powder 1 g • Butter 15 g • Pinch of salt Bake: 170–175 °C for 10–12 minutes, until done. Cool and cut out 4 cm diameter discs. Crispy Layer • Milk chocolate 50 g • Hazelnut paste 15 g • Crispy caramelized wafer 30 g Melt the chocolate, combine with the hazelnut paste, and fold in the wafer. Spread a thin layer on the discs. Ferrero Filling (Inlay) • Milk chocolate 55 g • 33% cream 50 g • Hazelnut paste 45 g • Gelatin 0.9 g (220 bloom), pre-soaked in 5 g of cold water • Fleur de sel / pinch of salt (optional) Heat the cream to 50–60 °C, dissolve the gelatin, pour over the chocolate, punch down, add the paste (and salt, if desired). Pipe into molds and freeze. Caramel Mousse • Sugar 85g • 33% Cream (for caramel) 110g • 3.2% Milk 40g • Yolks 50g • Gelatin 5g (220g bloom), pre-soaked in 30g cold water • 33% Cream (for whipping) 200g Boil the dry caramel to 175–180°C. Stir in the very hot cream and milk, temper the yolks, and cook until the caramel reaches 82–83°C. Stir in the swollen gelatin, cool to ~26–28°C. Fold into the semi-whipped cream. Rocher Glaze • Milk chocolate 150g • Dark chocolate 50g • Neutral vegetable oil 50g • Hazelnut paste 15g (optional) • Chopped roasted hazelnuts 50g Emulsify the melted chocolate with the butter (and paste), then stir in the hazelnuts. Cooking temperature: ~32°C. Assembly 1. Fill the sphere halfway with mousse, insert the frozen filling, and seal with the mousse. 2. Cover with a sponge cake disc, with the crispy layer facing the mousse. Freeze. 3. Remove the frozen spheres from the molds and glaze at ~32°C. 4. Refrigerate and thaw before serving. 00:00:00 - Presentation of Ferrero Rocher Mousse Cake 00:00:29 - Preparing the Chocolate-Hazelnut Filling 00:01:47 - Baking the Chocolate-Hazelnut Sponge Cake 00:03:53 - Making the Crispy Layer and Spreading It on the Sponge Cake 00:04:47 - Preparing the Caramel Mousse 00:09:45 - Assembling Ferrero Rocher Cakes in Silicone Spheres 00:10:44 - Covering the Cakes with Rocher Glaze 00:11:58 - Defrosting and Tasting the Finished Cakes ⸻ OTHER RECIPES: Pear-Caramel-Brie Tartlets    • Тарталетки Груша-Карамель-Сыр Бри/ Песочно...   Tartlets with Caramel Nuts    • Песочные тарталетки - корзинки с фундуком ...   Apricot Frangipane Tart    • Абрикосовый ТАРТ/ Пошаговый РЕЦЕПТ/ Песочн...   Passion Fruit Meringue Tartlets    • Тарталетки Маракуйя - Меренга/ Песочное те...   Pistachio Raspberry Tartlets    • Тарталетки Фисташка-Малина/ Идеальное Песо...   Rooibos Apricot Mousse Cakes    • Муссовые нарезные пирожные: Ройбуш–Абрикос...   No-Bake Yogurt Mango Basil Cheesecakes    • Чизкейки без выпечки Йогурт-Манго-Базилик ...   TREND 2025 Cake Box    • ТРЕНД 2025 Cake Box/ Торт в боксе/ Шоколад...   TREND 2025 Raffaello Cake Box    • Торт РАФАЭЛЛО / ТРЕНД 2025 Cake Box/  Реце...   Sliced ​​Roll PRAGUE    • Идеальный шоколадный рулет Прага – быстрый...   BROWNIE Bars with Caramel and Nuts    • Идеальные Брауни Батончики: Насыщенный Шок...   Mega CHOCOLATE CAKE    • Мега ШОКОЛАДНЫЙ торт с глазурью Роше - без...   © Text and recipe: Lyuba Kuzmicheva. 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