Gâteau de Mousse aux Deux Chocolats avec Pâte à Cornet

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: Chocolate Curls, optional; Crème Chantilly, optional; Glaçage au Chocolat, optional; 1 recipe White Chocolate Mousse; 1 recipe Dark Chocolate Mousse; ½ recipe Génoise au Chocolat; confectioners’ sugar for dusting, optional; 1 recipe Pâte à Cornet made with 1 recipe Biscuit d’Amandes

White and Dark Chocolate Mousse Cake with Design Paste

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

Europe
France
Cake
Mediterranean

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.