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MOUSSES & SUCH

 BAVARIAN CREAMS

CHIBOUST CREAMS

 MISC MOUSSES

 CHOCOLATE MOUSSES

 
    WHITE IVORY 
   Chantilly 
   Cream 
   Mousse 
    MILK 
   Chantilly 
   Ganache_Mousse  
    DARK 66% 
   Chantilly 
   Entremet_harder 
   Entremets_soft 
     
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IVORY / WHITE
 Chantilly 
- 1 Qt heavy cream
- 600 grs white chocolate


Ganache

(~1 ½ qts, whipped)

 

- 224g white chocolate, chopped

- 2ea. eggs

- 80g whites

- 30g sugar

- 400g heavy cream

 

Heat heavy cream until it begins to steam and bubble just around the edges.

Meanwhile burr mix together eggs, whites and sugar until uniform.

Temper hot cream into egg mixture.

Return to the heat, stirring constantly until thick and just beginning to lump.

Pour hot liquid over chocolate and burr mix thoroughly.

Chill in an ice bath, stirring occasionally until cold.

Refrigerate overnight.

Whip until lightened and thick enough to pipe.

Do not overwhip or mixture will become graining.

Keep cold.

 
 Mousse
 
- 360  grs butter, soft
- 100 grs 10X sugar
  __________                  
- 16 yolks
- 140 grs kirsch wasser, warm
  __________                
- 800 grs white chocolate
- 1 Kg 600 whipped cream
 
  
MILK
 Chantilly 
- 1 Qt heavy cream
- 500 grs milk chocolate
 
 Mousse (rich) 

- 800 grs heavy cream
- 560 grs milk chocolate
Boil cream then add chocolate
Let cool, keep in fridge until cold
Whip shortly with paddle
 
  
DARK 61 % TO 72%
 Chantilly 
- 1 liter heavy cream
- 450 grs chocolate
 
 for Entremets
- 16 yolks
- 360 grs sugar (hard ball over yolks)
- 75 gm Corn Syrup
- 500 grs chocolate
- 1Kg 200 heavy cream
 
 Entremets (harder)
  Sabayon
- 8 yolks
- 8 eggs
- 100 grs sugar
- 1 expresso (strong)
      - 1 Kg chocolate, melted
      - 1 liter whipped cream

 

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