Ingredients:
Green Tea Mousse Cake
Group 1
Mauri Yellow Moist Cake Mix – 800g
Eggs – 960g
Water – 200g
Cake Gel – 28g
Group 2
Corn Oil – 120g
Caramelize Pecan Nuts
Sugar – 100g
Water – 50g
Pecan nuts, toasted – 100g
Caramelize Pecan Custard
Mauri Instant Custard – 50g
Milk – 200g
Icing Sugar – 35g
Caramelize Pecan nuts, chopped – 100g
Green Tea Mousse
Gelatine – 9g
Water (A) – 38g
Cream Cheese – 150g
Icing Sugar – 75g
Water – 100g
Dairy Cream – 225g
Green Tea Powder – 20g
Water (B) – 60g
White Chocolate Glaze
White Chocolate Compound – 250g
Dairy Cream – 400g
Gelatine – 10g
Water – 50g
Pistachio paste – 20g
Bake Like a Pro with Our Delicious Pastries Recipe!
Love pastries? 🎂 Now you can create your own batch of mouthwatering treats with our exclusive recipe!
✨ What’s inside:
- Easy-to-follow instructions
- Pro tips for perfect pastries
- A sprinkle of magic for that bakery-quality taste
📥 Download the recipe now and start baking!
Your next delicious creation is just a click away! 🍪
Baking Step:
- Mix Group 1 ingredients for 1 minute at low speed.
- SScrape down the sides of the bowl to ensure no lumps are sticking.
- Change to high speed and mix for about 7 minutes.
- Gradually add in Group 2 and blend at slow speed for about 10 seconds.
- Weight batter 700gm to 42cm x 37cm tray and spread evenly.
- Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
- Remove from oven and let it cool before serving.
Caramelize Pecan Nuts Production Method:
- Combine sugar and water in pot, cook at high heat until syrup thicken.
- When syrup thicken, add in pecan nuts.
- Turn the heat into medium heat.
- Using wooden spoon, stir continuously until each nut is caramelized.
- Remove from heat, pour the nuts onto a tray. Set aside to cool before serving.
Caramelize Pecan Custard Production Method:
- Using whisk attachment whisk instant custard, milk, and icing sugar in a mixing bowl.
- Using high speed to whisk about 5 minutes until become thicken texture.
- Add in chopped pecan nuts. Mix well.
- Use 22cm x 22cm tray, spread evenly.
- Put in blast freezer about 10 min.
- Use about 5.5cm cutter and cut the custard. Then put back into blast freezer until hard. Size very depends on mold using.
Green Tea Mousse Production Method:
- Combine gelatine and water (A) in small bowl. Set aside.
- In mixing bowl, using paddle attachment, beat cream cheese until soft.
- Add in icing sugar. Continue beat until smooth and lump-free. Scarp down the sides of bowl if necessary.
- Combine green tea powder and water (B) and mix well. Add into cream cheese portion and mix well. Set aside.
- Whip dairy cream until medium peak.
- Put some dairy cream into gelatine and melt until totally dissolve.
- Bring ½ whipped cream into cream cheese portion and fold in gentle.
- Add in gelatine, mix well. Then fold in remain whipped cream and mix well.
White Chocolate Glaze Production Method:
- In small bowl, combine gelatine and water. Set aside.
- Combine white chocolate and dairy cream in a pot. Cook over medium heat until the chocolate is melted and the mixture boils, stirring frequently to prevent burning on the bottom of the pot.
- When boiled, remove from heat. Add in gelatine and stir until dissolve.
- Add in pistachio paste and mix well.
- When well mix, strain through a sifter into another bowl.
Production Assemble Method:
- Bring green tea mousse into piping bag, pipe into silicon mould about 40gm. Spread evenly.
- Put in custard into mould. Press to hold into mousse.
- Pipe in another green tea mousse weight about 20gm. Spread evenly.
- Put a slice of cut sponge on top of mousse.
- Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
- After unmould, keep the cakes in freezer.
- To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
- After glaze, keep in refrigerator. Serve cool.
