Name: Gâteau de Mousse aux Deux Chocolats avec Pâte à Cornet (White and Dark Chocolate Mousse Cake with Design Paste)
Prep time: 6 h
Total time: 6 h
Yield: Makes two 8-inch cakes
Cuisine: French
Ingredients: ½ recipe Génoise au Chocolat; 1 recipe Dark Chocolate Mousse; 1 recipe White Chocolate Mousse; Crème Chantilly, optional; Chocolate Curls, optional; 1 recipe Pâte à Cornet made with 1 recipe Biscuit d’Amandes; Glaçage au Chocolat, optional; confectioners’ sugar for dusting, optional

Preparation info

Makes
two
8 inch cakes

Difficulty
Medium
Ready in
6 hr

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

1 recipe Pâte à Cornet made with 1 recipe Biscuit d’Amandes
confectioners’ sugar

Method

Prepare your mise en place.

As you prepare the biscuit with the pâte à cornet decorations, keep in mind that the designs in the pâte à cornet should be busy enough to disguise the joints when they are placed inside the cake rings.

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Ingredients

Method

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