Mousse au Chocolat-Croissants (Enie backt)
90 mins
90 mins
Ingredients
- 7-10 Tbsp Croissants ingredients (quark oil dough):
- 300 g Flour
- 1 package Baking Powder
- 150 g Low-fat curd
- 7 TABLESPOONS Milk
- 6 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 100 g Dark chocolate coating
- 50 g Whole milk couverture
- 2 Eggs (Gr. M)
- 50 g Icing sugar
- 1 package Vanillin sugar
- 200 g Whipped cream
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Knead the flour, baking powder, quark, milk, oil and a little salt with a food processor to form a smooth, supple dough. Let the food processor run at medium to high speed for about 5 minutes.
- 2
Let the dough rest in the refrigerator for 30 minutes. Roll out the dough on a floured work surface in a rectangular shape (approx. 40 x 45 cm). First cut the dough into 6 rectangles of the same size, cut them in half diagonally.
- 3
Roll up triangles from the short side to croissants and bend them slightly. Place the croissants on 2 baking trays lined with baking paper and bake them one after the other in the oven in the oven in front of you.
- 4
Remove the croissants and let them cool down.
- 5
Meanwhile, for the chocolate mousse filling, roughly chop both couvertures and melt them over a warm water bath. Leave to cool a little. Separate the eggs. Beat the egg yolks, icing sugar and vanillin sugar in a tall beaker with the whisk of the hand mixer until creamy.
- 6
Let the couverture slowly run into the egg yolk while stirring.
- 7
Separately beat egg whites and cream until stiff. First fold in the cream and then fold in the beaten egg white in portions. ½ Place in a cool place for an hour. Cut the croissants open horizontally. Pour the chocolate mousse into a piping bag with a large star-shaped spout and spray decoratively onto the bases.
- 8
Replace the lid.
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