1. © 2009 Cengage Learning. All Rights Reserved. Chapter 16 Mousse

2. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Introduction Mousse: lightened with egg foams and/or whipped cream to create the airy texture Can be sweet or savory, hot or cold Sweet mousse –Fruit Mousse –Chocolate Mousse –Bavarian Cream Hygiene and Sanitation –Must be free of dirty hands and equipments

3. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Introduction to the Components of Mousse The Base –Adds flavor to the mousse –The type of base determines the type of egg foam and how much gelatin is required –Fruit Puree The primal base for fruit mousse The use of fresh or frozen fruit puree is common A small amount of lemon juice brings up the color and flavor of the fruit

4. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Introduction to the Components of Mousse The Base –Cooked Stirred Custards Crème Anglaise base requires more setting agents Pastry Cream base requires more lightening agents The composition can vary depending on other ingredients in the mousse –Ganache Liquid and Chocolate emulsion Attention to the temperature, viscosity and emulsion Cocoa butter contents affect on the amount of setting agent

5. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Introduction to the Components of Mousse Egg Foams –Adds lightness and volume –Italian Meringue Pure white color Light and delicate texture Uses in fruit mousse and chocolate mousse –Pâte à Bombe Add richness and complex flavor Uses in fruit mousse and chocolate mousse

6. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Introduction to the Components of Mousse Whipped Cream –Rich taste and smooth texture –Selection of Cream Minimum of 35% fat Affects of too little or too much fat content –Function and Ratio of Cream in Mousse Cake Thin out the flavor of the base and lightens the texture 0.5- 1 to 1 ratio, cream to fruit puree Over folding develop grainy texture

7. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Introduction to the Components of Mousse Setting Agents –Primary setting agent: gelatin and cocoa butter in chocolate –Cocoa butter content in different chocolates varies –Gelatin needs to be bloomed before using –Sheet gelatin and powder gelatin

8. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. The General Process for Mousse Begin with preparation of the base Then the egg foam and then the whipped cream Combine the ingredients at the right times and temperature Mise en place of ingredients, tools and equipments

9. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Bavarian Cream: Definition and History and Uses Bavarian Cream: Crème Anglaise with whipped cream set with gelatin Also know as Bavarois

10. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Bavarian Cream: Definition and History and Uses Bavarian Cream: Ingredients and Composition –Crème Anglaise, gelatin and whipped cream –Crème Anglaise Milk, cream, eggs yolks, sugar and gelatin Different from crème Anglaise used for a sauce Quantity of sugar is determined by other ingredients such as chocolate, nut paste and fruit puree

11. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Bavarian Cream: Definition and History and Uses Ingredients and Composition –Whipped Cream for Bavarians Always contain whipped cream unlike other mousses The cream should always be under-whipped to soft peaks Folded in the crème Anglaise base in two stages once it reaches at 75-85°F –Setting Agents for Bavarians Gelatin 1 to 3 % based on the weight of the liquid in crème Anglaise

12. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Bavarian Cream: Definition and History and Uses Ingredients and Composition –Balancing Sugar in Bavarians Fresh flavor of the whipped cream or added flavoring agents should not be masked by sweetness 15-25% of sugar weight based on the final cream weight

13. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Bavarian Cream: Definition and History and Uses Bavarian Cream: Process –Whip the cream to soft peaks –Bloom gelatin in cold water –Make crème Anglaise –Add the bloomed gelatin to melt –Once the base is 75-85°F, fold in the whipped cream in two stages –If needed, fold in any additional ingredients –Deposit into molds and place in freezer

14. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Bavarian Cream: Definition and History and Uses Bavarian Cream: Shelf Life –48 hours in refrigerator –Up to 2 weeks in freezer, well-wrapped

15. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Fruit Mousse Opportunity to create seasonal and local specialty by using fresh fruit High-quality, commercially made frozen puree has consistent result Composed of a base, an egg foam, whipped cream and a setting agent

16. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Fruit Mousse Assembling the Components for a Fruit Mousse –Make fruit puree if using. –Whip the cream to soft peaks. –Make Italian meringue and bloom gelatin –Temper the gelatin into the base –Fold the meringue into the base in two stages –Fold the cream in several stages

17. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Chocolate Mouse Various preparations, combinations of ganache, egg foams and whipped cream Essential Guidelines for Chocolate Mousse –Specific guidelines must be followed in following areas: Ingredients and Formulation Temperature Emulsion Handling and Sanitation

18. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Chocolate Mousse Essential Guidelines for Chocolate Mousse –Ingredients and Formulation Quality of ingredients directly affects on the flavor and working property The preparation always starts with ganache, which can be made with milk, pastry cream, cream or crème Anglaise Pâte à bombe adds a rich flavor and egg yolk maintains a good emulsion Soft-peak whipped cream Additional setting agent depending on the type and quantity of chocolate

19. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Chocolate Mousse Essential Guidelines for Chocolate Mousse –Ingredients and Formulation Cocoa Percent and Sugar in Chocolate Mousse Formula –Attention must be paid to the amount of chocolate used –Affect on flavor and setting property –Balance the sugar content of chocolate with the sugar in the final formula

20. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Chocolate Mousse Essential Guidelines for Chocolate Mousse –Temperature Observe temperature to control the crystallization of cocoa butter Bring the ganache temperature to 110-120°F to ensure that all the cocoa butter is melted Deposit the mousse before it cools down below 80-84°F, where the cocoa butter starts to crystallize

21. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Chocolate Mousse Essential Guidelines for Chocolate Mousse –Emulsions Temperature and rate of incorporation must be observed during the process to form a proper emulsion –Handling Overworking must be avoided at any stage Ladling vs piping mousse

22. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Chocolate Mousse Process: Chocolate Mousse –Whip the cream to soft peaks –Prepare the base ganache –Prepare the egg foam –Once the base is 95-105°F, fold in the egg foam –Fold in the cream in stages –Fold in any inclusions, if applicable –Deposit into molds and freeze or refrigerate

23. CHAPTER 16 © 2009 Cengage Learning. All Rights Reserved. Conclusion Mousse can stand alone or can be a component of an elaborate cake Proper ingredient selection and formulation leads to produce a successful mousse