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MOUSSES & SUCH

 BAVARIAN CREAM

 CHIBOUST CREAMS

 MISC MOUSSES

 CHOCOLATE MOUSSES

 
 Caramel    
 Chocolate    
 Coffee    
 Fromage_Blanc     
 Fruits ALL    
 Orange    
 Pistachio    
 Praline    
 Vanilla    
     
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 CARAMEL

-350 gm sugar + 100 gm water

- 50 gm water ( to stop the caramel)

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- 1 liter milk

- 12 yolks

- 150 gm sugar

- 30 gm gelatin

- 1 liter whipped cream

 

 

 
 CHOCOLATE

 

Proceed the same way as the vanilla below

- 1 Qt milk

- 300 grs chocolate (55 to 66%)

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- 10 egg yolks

- 180 to 230 grs sugar (according to chocolate)

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- 10 gelatin leaves

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- 1 Qt heavy cream

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Black Forest Cake

  COFFEE 

 

Different flavors can be added to the creme anglaise any time during the cooking process and even after if extracts or essences

 

 

 
 FROMAGE BLANC

- ½ liter milk

- 400 gm sugar

- 30 gm gelatin

- 1 Kg Sour Cream

- 1 liter whipped cream

 

 des_Strawberry_Shortcake_Fromage_Blanc.jpg

Strawberry Shortcake

 
 FRUIT BAVARIAN

 

Heat fruit puree and sugar until sugar is totally melted

- 1 Kg fruit puree

- 500 gm sugar (depend on fruit)

Add gelatin right away when puree and sugar are combined and still hot.

- 12 (2,5 grs) gelatin leaves

Let cool the fruit mixture

When still jiggling ,add the whipped cream and use right away.

- 1 Kg100 whipped cream

 

 

 
 ORANGE

- 150 gm butter

- 200 gm 10X sugar

- 2 orange zest

- 2 eggs

- 2 dl orange juices

- ½ lemon juice

- 5 gelatin leaves

- 400 gm whipped cream

 

 

 
 PISTACHIO | PRALINE

 

VANILLA MIX

When boiling the milk add the next two ingredients below:

- +or- 300 grs pistachio or Praline paste (sweet)

- 4 drop green food color (for pistachio)

- pistachio brittle (optional)

 

 

 
   VANILLA 

Bring the milk to a boil infusing the vanilla

- 1 Qt milk

- 4 vanilla beans

Whisk yolks and sugar until light lemon color

Then pour par of the boil milk over, stirring well and put all the liquid to cook together

until the coating of the back of a spoon.

- 11 yolks

- 250 grs sugar

Stop the cooking process by pouring the hot “creme anglaise” into a bowl over ice

When still hot, add the gelatin(previously washed in cold water).

Stir well and let cool

- 11 gelatin leaves

When cool but still jigling, fold in the whipped cream

- 1 Qt whipped cream

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 CHARLOTTE VANILLA CHOCOLATE

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