Baking 111. Day 7

Today we made Feuille D' automne. Well, we made mini ones since we are studying petit fours. They are so cute! but the covering them with chocolate is difficult because it melts in your hands! It took all day to make these but I learned alot!

Almond meringue discs.

Egg whites 4 oz

Fine granulated sugar 4 oz

Powdered almonds 4 oz

Mixing.

Beat whites (adding sugar gradually) to medium peaks.

Fold in almond flour.

Pipe discs onto sheet tray. Bake at 325 until firm and dry.

Chocolate Mousse.

Bittersweet chocolate 8 oz

Butter 2 oz

Egg yolks 3 oz (pasteurized)

Egg whites 4 oz

Sugar 1.25 oz

Heavy Cream 4 oz

Mixing.

Melt butter and chocolate over a double boiler.

Whip cream until it is slightly thick.

Whip egg whites (adding sugar gradually) to medium peaks.

Fold egg yolks into melted butter/chocolate.

Fold in meringue.

Fold in cream. Put in cooler to firm.

Pipe onto almond meringue disc. top with another disc.

The finished product. Feuille D' automne (mini! =))