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Bavarian Cream Cookies

tag: mousse


Ingredients: Neutral mec mousse , Pasticrem F400, Maraschino cherry bagny,magnum coating, Cookies variegate, biscottino paste , milk.

Begin by weighing out the biscottino paste then weigh out the magnum coating and melt itin a microwave oven.
Place the cookies variegate into a piping bag , weigh out the quantity of bagny syrup required and dilute with water mix together well until thoroughly blended.

Place the planetary mixer bowl preffreably previously cooled on the weighing scale dish, weigh out the quantity of milk and mec mousse required and mix together manually using the planetary mixer whisk.

Now turn the planetary mixer on at a medium speed setting .In a bowl weigh out the quantity of pasticrem F400 and milk required and mix together manually using a whisk until thoroughly blended.

Pour slowly into the planetary mixer, whilst it is running adding the biscottino paste, in the meantime cut the sponge cake into the shapes best suitable for the various moulds.

Soak it with some syrup solution , now add a layer of cookies variegate previously placed in a piping bag, to the sponge in each mould, pour the magnum coating into the silicone moulds. Turn off the planetary mixer place the Mec mousse mixture , flavoured and whipped until three quarters of the way ready into a piping bag .

Fill the moulds using a palate knife to remove any excess.
It is also possible to add another layer of ripple , finish by filling the mould with the remaining mec mousse base , removing any excess.
Place slices of sponge on the silicone moulds to close them .
Place everything in the freezer at a temperature of – 20°C.
Once the necessary time period has elapsed remove from the freezer, remove the dessert from the mould and place it on the rack , pour a good quantity of icing onto it spreading it out using a palate knife , place the dessert on the cake base .

Decorate using chocolate and fruit . Remove the individual desserts from the moulds and decorate with tufts of meringue and chocolate.