Which one you’ll go for: Your favorite cake with a regular and plain effect or one with a nice velvety texture? We always prioritize the desserts which are soothing to our eyes. Knowingly or unknowingly, we usually made this perception that a dessert that looks amazing look-wise will definitely taste amazing.
Don’t let your customer or for whomsoever, you are making the dessert, give a second thought. And you know what the good news is? You can easily get that eye-pleasing velvety texture using this brilliant source called velvet spray. And for those who don’t know what it is and how to use it, we are here with everything you want to know.
Have you ever tried layered mousse cakes, which are also known as Entremets? Well, the dessert is mainly famous with French patissiers who create that beautiful layer using a technique called ‘Flocking’. The technique is basically used to coat the desserts with a fine velvety texture.
A spray is used for the same that disperse small drops of colored and flavored cocoa butter. The best thing about using the spray is that it not only helps you in giving your show-stopper dessert but also help it to retain its moisture.
Also, if you want to step in into the professional’s shoes try using your own spray gun and mix the cocoa butter yourself, as they do. And trust me if you can boil water you can even prepare the spray gun mixtures. It is that easy. What, you don’t believe me? Check this recipe given below and see yourself that I am not lying.
But before you learn the process, learn a few golden rules you should keep in mind for preparing the mixture.
Rule 1: Always see that you’re only using chocolate with 3-drop fluidity.
Rule 2: Do not overlook the ’60-40’ proportions because only that way you’ll get a fluid mixture. And ultimately it will pass through your spray gun nozzle with great ease.
Rule 3: Make sure you heat the mixture at 50ᵒ C otherwise it might set and clog up your spray gun.
Rule 4: If you wish to use a colored mixture, you should use fat-soluble coloring.
Rule 5: Don’t forget to heat your spray gun in the chocolate melter before you pour down the mixture.
Rule 6: The mixture should only be applied on pastries frozen at 18ᵒ C. The reason being, resulting thermal shock is really crucial to give that velvet effect.
Rule 7: Make sure you always store the spray gun in the heating cabinet even after spraying.
Rule 8: Try creating a thin layer because a thick one is inclined to peel off.
What you’ll need:
- Chocolate with a basic 3-drop fluidity
- A scale
- A spray gun
- A spatula
- Cocoa butter
- A thermometer
- A stick blender
- An empty chocolate melter, covered with a lid
- A sieve (fine mesh)
- First, you need to measure out your ingredients. Ensure that you have 60% chocolate and 40% cocoa butter.
- Then you need to melt both the ingredients together in the microwave.
- Make sure you don’t forget to stir the mixture halfway through. This will allow your ingredients to mix well together.
- Put it back into the mixture and stir until you get a smooth and heterogeneous mixture.
- Just see if your mixture is at 45ᵒ C then you’re ready to apply it.
- Bring your pre-heated spray gun from the chocolate melter and pour down the mixture into the spray gun container through the sieve immediately.
- Now, take your hollow figures out from the freezer and create a thin layer of the mixture on your dessert. Make sure you do it in a smooth upward and downward seesaw motion.
- Let your goodies rest in the refrigerator for about 5 minutes at 8ᵒ C.
Now, what do you have to say? Was it easy or not? So, if you wish to use this amazing thing, we have come up with a superb recipe ‘Flocking and Passion Fruit Mousse’. So hold on your excitement and let’s jump in.
Ingredients you’ll require
For the Coconut Feuilletine Base:
- 60g white chocolate couverture
- 10g dessicated coconut
- 20g feuilletine
For the Passion Fruit Mousse
- 50g passion fruit powder
- 180ml double cream
- 2 gelatine sheets
- 100ml water
- 40g light corn syrup
- A handful of frozen or fresh raspberries
For the Finishing Touches
- White velvet spray
- Mango or passion fruit sorbet (optional)
- Edible gold shimmer dust
- Freeze dried raspberry pieces
You’ll also need these Equipments:
- Superfast thermapen thermometer
- 4 round mousse rings 70×60mm deep
Coconut Feuilletine Base:
- Start with melting the white couverture chocolate in a bain marie. Now, add the remaining two ingredients and mix them together.
- With a help of a teaspoon, use your mixture to create a thin layer at the bottom of the rings to form a base.
Passion Fruit Mousse:
- Form a smooth puree by mixing passion fruit paste with the water. If anyhow you don’t end up with a smooth puree, let it go through a small sieve.
- Add the light corn syrup and start stirring until combined.
- You need to soak your gelatin sheets in cold water for about 5 minutes.
- Boil the passion fruit puree. Then drain the gelatin and add it to your hot puree and stir to dissolve it completely.
- Let the puree cool down. Till then you can slightly start whipping the double cream to create soft peaks.
- With a little force mix half of your whipped cream into the passion fruit. Now, add the remaining part of the cream and fold gently until combined.
- Half fill all your mousse rings and add a raspberry into the mousse. Then add the remaining mousse and fill it to the brim. With the help of the spatula get a smooth finish on the top.
- Do not forget to cover your rings with a container as this will help the ice not to fall on them in the freezer. Let it freeze overnight.
To Assemble the Finishing Touches:
- Make use of a blowtorch in order to loosen the edges of your mousse rings. And once you do so, put your dessert back in the freezer for an extra hour.
- Spray the mousse by keeping all the golden rules mentioned above in mind.
- With the help of a piece of card, you can make the gold side of the mousse. Carefully, keep it over the surface and with the help of gold shimmer dust, dust the remaining half.
- At this time, you need to keep the mousse cake in the refrigerator for about 30 minutes for defrosting before eating. You can keep it in the fridge for 2-3 days.
- You can serve it with the mango or passion fruit sorbet along with freeze-dried raspberry pieces.