Charlotte filled with Pastry Cream

This cake has a decorative element to it. Its a nice mousse cake with two layers of different textured creams. It also uses a filled roulade for the "cake" part so the three flavours really play well together. Mousse cakes get their flavour from the base and from the puree's. The shelf life for mousses is about 48 hours in the fridge and 2 weeks (or more) in the freezer.

Formula: yields one 8" cake
2 small raspberry filled roulade, frozen (each roulade is a 1/4 sheet tray size)
Pastry cream mousse: 735 g
   250 g Pastry Cream*
   4 sheets Gelatin
   400 g Cream, whipped
   75 g Fruit concentrate
Italian meringue mousse: double batch**, 600 g
   300 g Italian meringue (make sure to include 1/4t cream of tartar)***
   3 sheets Gelatin
   150 g Cream, whipped
   150 g Fruit concentrate

*Pastry Cream, this formula is scaled down from the formula on pg. 271 of Gisslen, Professional Baking
  154 g Milk
  19 g Sugar
  14.5 g Egg yolk
  19 g Whole egg
  12 g Cornstarch
  19 g Sugar
  9.6 g Butter, room temperature, cubed
  2.5 g Vanilla extract
** A single batch of Italian meringue is too small to mix in an electric mixer. A double batch is enough for two cakes however.
***Italian meringue formula: 200g Sugar, 60g Water, 100g Egg whites, 1/4 t cream of tartar

Tools: 9" cake card, 8" charlotte ring, 9" acetate, serrated knife, offset spatula, thermometer, heat resistant spatula, wooden spoon, whisk


MOP:
Because of how delicate mouses are you want to make sure that you have everything prepped before you start making the mouse.

Grab the two small raspberry filled roulades  from the freezer. Let it sit out a little bit to make it easier to cut. With a serrated knife, slice the roulades to about 1/4" thick sliced jelly rolls.

Place the 8" charlotte ring on top of the 9" cake card. Line the ring with acetate. Keeping the "tail" or seem of the cut roulade facing down, line the ring tightly with the 1/4" pieces. Line the bottom of the cake pan in the same manner. You will have extra cake, and you will have holes between the roulades if you want to you can cut the extra roulades and fill in the holes. This is not necessary though. Set aside.

In mixer or by hand, whip the cream for the pastry cream mouse. Let it set up in refrigeration.

Make the pastry cream. The pastry cream is heavier then the Italian meringue so you want to make sure you use this for the bottom mousse.

Heat milk in sauce pan, add sugar in and whisk on high heat until it boils.
When you see that the milk is getting hot, whisk eggs and egg yolk in a separate bowl . Add sugar and cornstarch to the eggs and whisk until fully combined. Set aside until milk boils.
Bloom gelatin, if you haven't done that already.
When milk boils remove from heat. Temper the milk into the egg mixture (can be done all at once with such a small amount). Combine the two mixtures and then return to saucepan. Return to medium heat to cook. You want to continue to whisk so the eggs dont cook, heat until the mixture makes a "bloop" noise and appearance. You should see the mixture foam up, and then the foam disappear while its heating to the "bloop" state. Remove from heat.

Add butter in small portions. Whisk to combine.
Add bloomed gelatin. Whisk to combine and melt gelatin.
Add pulp, this will cool down the mixture.
Get whip cream from refrigerator. Whisk in the whipped cream to the pastry cream mixture. Make sure to scrape down and fold in sides.
Immediately pour over the prepped cake, until it covers the jelly rolls or half way up the ring. Which ever is closer to half way.
Chill.

In mixer or by hand, whip the cream for the Italian meringue mouse. Let it set up in refrigeration.

Make Italian meringue mouse. Bloom gelatin sheets (or powder).
Make Italian Meringue (see Chocolate Italian Meringue Buttercream for procedure). Set aside in a clean bowl.
In a sauce pan heat up fruit puree, make sure not to boil the liquid. Remove from heat and add gelatin and stir until gelatin is dissolved. Let mixture cool down*, either over ice bath or mix mixing it in electric mixer. When cooled, add puree to whip cream. Fold in meringue. Mix until fully incorporated. Do not over mix.


Take your cake out of the refrigerator or freezer and pour the Italian meringue mousse to the top of the charlotte ring. Use the back of your serrated knife, or offset spatula, to smooth out the top. Chill immediately. Let chill 2-4 hours before serving.

*The ideal temperature for the different ingredients are as follows:
Base (puree), cool 75-85 degrees fahrenheit
Foam, 85-100 degrees fahrenheit
Cream, 30-40 degrees fahrenheit