Chocolate mousse cake filled with choux

Name: Chocolate mousse cake filled with choux
Ingredients: 20 pieces of choux For the cream: 350g milk 150g full-fat cream 80g white sugar 1 egg 3 egg yolks 40g cornstarch 1 vanilla pod For the mousse: 600g 70% cocoa chocolate fo

Dessert - Chocolate mousse cake filled with choux by Nora L. - Recipia

The chocolate mousse cake filled with choux is essentially a large version of profiteroles. Inside, you’ll find choux filled with vanilla cream, layered between rich chocolate mousse. It’s a substantial dessert that needs to be prepared in advance and should be left in the fridge for a few hours to set properly. For a more reliable result, I recommend letting it chill overnight. Quick Info Total Time: a few hours, depending on cooling time; ideally, the cake should chill overnight in the fridge Preparation Time: not specified exactly; the vanilla cream and mousse are made on the same day Cooking Time: the vanilla cream is cooked until it starts to thicken; the milk for the mousse is heated almost to boiling Servings: the number depends on portion sizes; the recipe contains 20 choux Difficulty: medium Recipe Type: cold cake with chocolate mousse, vanilla cream, and choux Ingredients For the cake 20 choux For the vanilla cream 350 g milk 150 g full-fat cream 80 g white sugar 1 egg 3 egg yolks 40 g cornstarch 1 vanilla pod For the chocolate mousse 600 g 70% cocoa chocolate, for melting 300 ml milk 400 ml full-fat cream, whipped like for whipped cream Instructions 1. Prepare the vanilla cream Pour the milk and cream into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds with a knife, and add them to the saucepan along with the pod. Place the mixture over heat. In a separate bowl, mix the sugar with the cornstarch, egg, and egg yolks. When the milk is heated well but not boiling, take about a quarter of it and pour it over the egg mixture. Mix well. Then pour the egg mixture back into the saucepan with the remaining milk. Continue stirring over heat. As soon as the cream starts to thicken, remove the saucepan from the heat. Pour the cream into a heatproof glass bowl and cover the surface directly with plastic wrap. The wrap should touch the cream to prevent a skin from forming. Place the bowl in the fridge until the cream is completely cool. After cooling, transfer the cream to the mixer bowl and blend well until smooth and free of lumps. 2. Fill the choux Using a piping nozzle, make a hole in each choux. Fill them with the vanilla cream using a piping bag. It’s important that the cream is cold before filling. If it’s still too warm, the choux may become soggy more quickly. 3. Prepare the chocolate mousse Place the milk in a saucepan and heat it until almost boiling. Break the chocolate into small pieces and place it in a bowl. Pour the hot milk over the chocolate and let the mixture sit for a few minutes. During this time, the chocolate will warm up and start to melt. Do not stir immediately. If the milk hasn’t heated the chocolate enough, some pieces may remain unmelted. After a few minutes, stir until you achieve a smooth mixture. Add the whipped cream and gently fold it in with a spatula. Mix just enough to combine without overworking the mixture. 4. Assemble the cake Use the mixer bowl or, if you don’t have a suitable one, a deep oval dish. Line the interior with plastic wrap, allowing it to hang over the edges of the dish. Press it down firmly to adhere to the surface. Spread some of the chocolate mousse on the bottom of the dish to cover it. Then layer a row of the filled choux. Continue with another layer of mousse and another row of choux. Repeat until all the choux are used. Reserve enough mousse for the final layer, as the top needs to be well covered. Finally, spread the remaining mousse over the last row of choux. Cover everything with the plastic wrap hanging over the edges and press gently down on the mixture. The wrap tends to lift, especially in the middle, so check that it stays in contact with the surface. Place the cake in the fridge for a few hours. For a firmer texture, it’s best to leave it overnight. 5. Serve the cake Remove the plastic wrap from the top and invert the cake onto a serving platter. Decorate as desired. The cake should be kept in the fridge even after it has been served. If left out at room temperature for too long, the mousse will soften. Why I make this recipe often I love the combination of the smooth vanilla cream, soft choux, and intense chocolate mousse. The cake can be prepared in advance, making it perfect for a gathering where you don’t want to worry about dessert at the last minute. The 20 choux provide a clear structure when cutting or serving the cake, and the mousse holds them together. It’s a dessert that works well when you want something different from a classic layered cake. Tips and Variations Tips The vanilla cream should be stirred constantly after adding the heated milk to the egg mixture. This way, it heats gradually and thickens evenly. Do not let the cooked cream cool uncovered. The plastic wrap placed directly on the surface helps prevent a film from forming. For the mousse, the milk should be hot, but it doesn’t need to boil. Let it sit for a few minutes over the chocolate before you start stirring. The mousse is easier to distribute if you first place a sufficient amount on the bottom of the dish. The choux should not touch the dish directly, as it will be harder to remove the cake. The cake needs time to chill. A few hours is the minimum recommended, but leaving it overnight is safer for setting and easier serving. Substitutions If you don’t have a vanilla pod, you can use vanilla sugar. However, the flavor will not be the same, as it is less intense than that obtained from the vanilla pod. The original recipe uses 70% cocoa chocolate. If you choose chocolate with a different cocoa percentage, the taste and firmness of the mousse may vary. Variations The cake can be decorated according to preference without altering the base composition. You can opt for a simple decoration since the layers of mousse and choux are sufficient for the dessert's appearance. For a more compact cake, the choux can be placed closer together. In this case, the mousse must be well distributed among them and enough reserved for the top layer. Serving Ideas Serve the cake cold, directly after taking it out of the fridge. Portions can be taken with a spoon, especially if the mousse is still soft. If left out on the table, return it to the fridge immediately after serving, as the texture will soften. Frequently Asked Questions Can I prepare the cake a day in advance? Yes. It is actually recommended to let it chill overnight in the fridge. The mousse needs time to set, and the choux will sit better inside the cake. Why do I need to wait before mixing the chocolate with the milk? The chocolate pieces need a few minutes to warm up and start melting. If you stir immediately, some pieces may remain whole, and the mousse may not be smooth. Can I use vanilla sugar instead of a vanilla pod? Yes, that is the substitution mentioned in the recipe. However, the cream will have a less intense flavor than that made with vanilla seeds. How long can the cake sit at room temperature? It should not be left out for long. The mousse will soften, and the dessert will lose its structure. Keep the cake in the fridge and only take out the portions that will be served. Is a special cake pan required? No. You can use the mixer bowl or a deep oval dish lined with plastic wrap. It’s important that the wrap covers the interior well and that there is enough left to cover the top. Nutritional Values The values below are estimates. They cannot be calculated precisely as the ingredients and quantities used for the 20 choux are not provided, and the final number of servings is not determined. For a serving estimated at 1/12 of the cake, including the eleventh? No, the exact portion depends on how the cake is divided. As a rough guide, for a portion from a cake divided into 12 pieces: Calories: approximately 550–650 kcal Protein: approximately 8–11 g Carbohydrates: approximately 45–55 g Fat: approximately 35–42 g Most of the calories come from chocolate, cream, and choux. The values can vary quite a bit depending on the size of the choux, the amount of cream in each, and how the cake is portioned. Storage and Reheating The cake should be stored in the fridge, covered, until serving. After being taken out, it should be returned to the cold as quickly as possible, as the mousse will soften. This is not a dessert that is reheated. It is served cold, directly from the fridge or after a very short time at room temperature, just enough to make it easier to portion.

Chocolate mousse cake filled with choux

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