Baileys's mousse súr biscuit fondant guydemarle

Ingredients

For the fondant at chocolate:

- 100 g of GOURMANDISES® dark chocolate

- 100 g of butter

- 2 eggs

- 80 g of sugar

- 20 g flour -

3 g baking powder (1 level teaspoon)

- 10 g cocoa powder (1 spoon) (30 mL) -

3 g of coffee extract (1 teaspoon)

For Bayley's mousse:

- 8 g of gelatin (4 leaves of 2 g) -

150 g of Bayley's (15 cl)

- 1 egg -

50 g of sugar

- 350 g liquid cream with 35% MF (35 cl)

- 5 g cocoa powder (1 teaspoon)

Preparation of the chocolate fondant 1. Preheat your oven to 200 ° C (th.6/7) and place your SILPAT® fabric on the perforated plate. In the cul-de-poule, place the chocolate and butter. Melt them in a bain-marie. Then add eggs and sugar. Mix well and add the flour, yeast and sifted cocoa and coffee extract. Place the stainless steel frame on the SILPAT® canvas then pour the mixture into it. Cook at 200 ° C (th.6/7) for 12 minutes. Book.

Bailey's Foam Preparation 2. Rehydrate the gelatin in cold water. In a saucepan, warm the Bailey's then add the drained gelatin. In the bowl, beat the egg and sugar with an electric whisk until the mixture becomes very foamy and doubled in size. Add the cooled Bailey's by whisking. In another cul-de-poule, put the liquid cream in whipped cream. Take about 5 tablespoons of cream and mix the rest in the mixture. Color the 5 scoops of cream with a little cocoa powder. Place the relief carpet on a perforated plate and then with the scraper, garnish with colored cream. Put 5 minutes in the freezer. Place the stainless steel frame on the relief carpet and fill it with Bailey's foam. Cover with the chocolate fondant. Place 4 hours in the freezer before unmolding.