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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Sugar and Pine Nut Coca


Save this recipe for when you want to make a proper coca de Sant Joan...
Though I have to warn you, once you see these photos, you'll want to make it right away...


Ingredients

for the starter dough:

  • 90g whole milk.
  • 180g bread flour + 180g bread flour.
  • 20g fresh yeast or 7g active dry yeast.
  • 1 whole egg.

for the brioche dough:

  • the starter dough.
  • 4 eggs, beaten.
  • 1/2 tsp salt.
  • 200g all-purpose flour.
  • 150g sugar.
  • 170g butter at room temperature.

you'll also need:

  • 1 egg for brushing.
  • pine nuts.
  • moistened sugar.

Preparation

To make the starter dough: In the bowl of your stand mixer, dissolve the yeast in the warm milk, then add the egg and 180g of bread flour. Mix for five minutes.
Stop the mixer and sprinkle the remaining 180g of flour on top. Don't touch it or mix it in — just leave it sitting there for about 45 minutes. After that time, you'll see the dough has risen and is trying to break through the flour on top.
Now it's time to make the brioche. Without removing the starter from the bowl, add all the other ingredients except the butter.
Mix for 15 minutes, then add the butter bit by bit without stopping the mixer. Don't add the next piece until the previous one is fully incorporated.
Take the dough out of the mixer and place it in a bowl greased with olive oil, covered with plastic wrap. Let it rise in a warm, draft-free spot for 2 hours.
Once the dough has doubled in size, turn it out onto your work surface and shape it into a square or rectangle.

If you want to make smaller individual cocas, divide the dough as needed.
Place it on a baking sheet lined with parchment paper and score diamond shapes on top...

Let the coca rest again (it's best to put it in the turned-off oven) for another hour.
After the hour is up, preheat your oven to 180°C (remember to take the coca out first). Brush the coca with the beaten egg, scatter the pine nuts over it, and dust with the moistened sugar (to moisten it, put the sugar in a cup and work it with a few drops of water)...
Bake until the coca turns golden brown, about 10 minutes...

Enjoy your snack!
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