Silk Smooth French Chocolate Mousse Puff Noodles Sister Edition

1. Chocolate Mousse: 30g of dark chocolate melts in a bowl over water. I only love dark chocolate, especially those with a cocoa content of over 70%. Of course, 85% is my limit. You can reserve some chocolate syrup to dip on top of the puff.

Heat 2.15g of fresh cream at approximately 40-50 degrees Celsius. Fresh cream can also be replaced with whipped cream.

3.15g hot cream and 1 egg yolk (at room temperature), pour into chocolate syrup and stir quickly,

4.1 Use an egg beater to beat the egg whites until the inverted foam does not drop. During this period, add 8g sugar in batches. The amount of sugar can be adjusted according to your taste. Add it into the chocolate syrup bowl in batches and mix it with the method of turning. A small portion of the protein can be left for the production of puff skin.

5. Puff skin: 100ml of water, 40g of salt free butter, 1g of salt and 2g of sugar cooked together, then turn off the heat

Pour 6.60g of low gluten powder in one go and stir to form a batter

7.7 Add an egg to the batter and continue stirring. For every two eggs, consider adding them all. If you like the crispy texture of puff skin, you can add the protein reserved in step 4. When the batter can just drip and naturally droop to the state shown in the picture, it indicates that the batter is well prepared.

8. Preheat the oven to 230 degrees. Lay baking paper on the baking tray, put the batter into a decorative bag, and squeeze out the pattern. The size can be according to your preference. I squeezed into the size of one mouthful after another. Bake the baking tray in the oven at a high temperature of 210-230 degrees Celsius for 10 minutes (the temperature and time can be slightly adjusted according to the situation of each oven). Then continue baking at 180 degrees for 10-15 minutes. After turning off the oven, let it simmer for another 10 minutes. The oven cannot be opened throughout the entire baking process. The first high-temperature baking was to allow the puff to quickly expand and solidify. If the temperature was not enough, the batter could not fully expand and easily cause skin collapse. The post 180 degree and post heat roasting is to fully dry the moisture inside the puff.

9. Take out the golden puff and cut it horizontally with a knife, carefully squeezing into the chocolate mousse. I adjusted it a bit thin this time and didn't dare to squeeze it too full. You can add some gelatin to the mousse to increase its hardness, so that you can squeeze the mousse a few more times.

10. Wrap a few nuts in cling film, crush them with a rolling pin, pour the reserved chocolate syrup on the puff cover in step 1, and finally sprinkle with crushed nuts. Throw a mouthful full of smooth chocolate mousse, moistening the mouth with a crispy puff mixed with a faint nutty aroma, and a hint of chocolate bitterness that neutralizes sweetness, while also giving rise to the creamy and appropriate sweetness of the puff and mousse. The entire puff will not be greasy after eating. Give it a try if you have a chance!