Zumbo Chocolate Mousse Cake

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Recipe by: Adriano Zumbo
Ingredients
Pate sable cinnamon
285gcod butter cubed
185g caster sugar
375gpain !our
1egg
2g ground cinnamon
1"4scraped #ania bean
Texture apple tatin insert - PAT A
4granny smith appes, peeed $ diced
350g caster sugar
175gbutter
Texture apple tatin insert - PAT !
3granny smith appes, peeed $ diced
10gbutter
1orange %est
&g !resh ginger 'ea#e in arge bits(
50g caster sugar
15m ca#ados
"alted caramel la#er
300g caster sugar
&0ggucose
120g )ater
220g cream
5g geatine ea#es
125g butter unsated
2g sea sat !a*es
!iscuit decor $aconde
+igarette decor paste
50m cream
50g egg )hite
50g icing sugar
30gpain !our
20gcocoa
!iscuit $aconde
&0gpain !our
40gbutter meted
200g amond mea
200g icing sugar
&eggs
180g egg )hites
,0gcaster sugar
Chocolate blackberr# saba#on mousse
-ac*berry ganache
125gbac*berry pup
12gin#erted sugar
50gcaster sugar
&g caster sugar
3gpectin nh
200g &4. dar* chocoate
35gbutter
"aba#on mousse
&0mi/uid strained bac* tea
50gsugar
50gegg
145g bac*berry ganache 'see recipe abo#e(
&0g&4. chocoate
400g)hipped cream so!t pea*s
Chocolate spra#
500gdar* chocoate
350gcocoa butter
coour as directed
Tempered chocolate
500g)hite chocoate
Add to 0hoppi ng 1i st
Method
Pate sable cinnamon
12 3reheat o#en to 1&04c2
22 Add butter, sugar, !our, cinnamon and #ania to a !ood processor and process to !ine crumb2 Add egg, mi5 ti it
comes together2 6ip mi5ture onto bench and *nead ighty2 Ro out on a sheet o! ba*ing paper unti 7 7 8 mm thic*2 3ace
ring moud o#er pastry and cut around outside edge, remo#e e5cess outer pastry2
32 6rans!er pastry and ring moud on ba*ing paper to an o#en tray and ba*e unti ighty goden
Texture apple tatin insert PAT A
12 8ry carameise the sugar, emusi!y the carame )ith the butter2 Add the appes, coo* unti the appes are
transucent and carame in coour2 +oo mi5ture2
PAT !
12 3ee $ dice the appes2 Add butter, orange %est, $ ginger to a pan and coo* unti aromatic2 Add sugar $ appes2
+oo* o#er high heat !or 1 minute, add ca#ados $ !amb92 +oo mi5ture2
22 :i5 the 2 appe mi5tures together2 3ace in a siicon moud2 3ace in bast !ree%er unti set2
"alted caramel la#er
12 ;eat cream2 3ace sugar, gucose, )ater in a saucepan, coo* to carame coour2 8ega%e sugar )ith cream2 Add
geatine2 +oo to 504c2 Add butter and bit%2
22 3ace in a siicon moud and pace in bast !ree%er2
!iscuit decor $aconde Cigarette decor paste
12 :i5 a ingredients together2
!iscuit $aconde
12 :et butter2 <hip eggs, icing sugar, and amond mea together2 <hip egg )hites and sugar together to !orm sti!!
pea*s2 =od egg )hites into egg amond mi5ture aternating )ith butter $ !our2
22 3reheat o#en to 1&04c2
32 3ace cigarette paste on tray, s)ir pattern )ith !ingers2 3ace in !ree%er2 >sing a pastry scrape or paette *ni!e
spread cigarette paste )ith a thin ayer about 3mm thic* o! ?aconde2 -a*e unti ighty goden2 +oo2
Chocolate blackberr# saba#on mousse !lackberr# ganache
12 ;eat bac*berry pup in a saucepan, add sugar and in#erted sugar, bring to the boi2 Add e5tra sugar and pectin2
22 3our mi5ture o#er chocoate in a bo), stir unti smooth2 +oo to 404c, add butter and bend )ith a stic* bender2
"aba#on mousse
12 3ace tea, sugar $ eggs in a bo) o#er simmering )ater 'bain marie( and )hip to !orm a sabayon2 :et
chocoate, mi5 in cream2 =od in bac*berry ganache, genty !od in sabayon2
Chocolate spra#
12 6emper chocoate see method beo)2 +oo to 404c2 Add cocoa2
22 3ace in spray gun2
Tempered chocolate
12 :et the chocoate in a bo)2 Add more chocoate stirring unti meted, unti the temperature o! the chocoate
reaches appro5imatey 324c 'dar* chocoate(, appro5imatey 304c !or mi* or )hite chocoate2 6he chocoate shoud be
tempered2 6o test, use a sma s/uare o! siicon paper $ dip in chocoate, pace on bench 'coo pace(, the chocoate
shoud set at room temperature2
22 6o temper the cocoa butter met in pot on sto#e, then pour onto a cean )or* sur!ace to coo rapidy 'around
324c(, add coour as soon as you pour the cocoa butter on tabe and )or* )ith the paette *ni!e2 <hen coo, brush on
cear pastic pro#ided )or*ing e!t to right, and *eep brushing unti coo in same direction to obtain brush stro*es2 +o#er
in tempered )hite chocoate, and cut and shape to desired !inish2 3ace on top o! ca*e as desired2
Assembl#
12 1ayer o! mousse in bottom o! moud 1ayer o! sated carame !rom siicon moud 1ayer o! ?aconde 1ayer o!
mousse 1ayer o! appe tatin !rom siicon moud 1ayer o! ?aconde 1ayer o! mousse 0abe