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Mousse (Bavarian Cream: Definition and History and Uses (Bavarian Cream:…

- - - - 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
  - - - The cream should always be under-whipped to soft peaks
      - Always contain whipped cream unlike other mousses
      - Folded in the crème Anglaise base in two stages once it reaches at 75-85°F
    - - Gelatin
      - 1 to 3 % based on the weight of the liquid in crème Anglaise
- - - - 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
    - - 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
    - - Liquid and Chocolate emulsion
      - Attention to the temperature, viscosity and emulsion
      - Cocoa butter contents affect on the amount of setting agent
  - - - Pure white color
      - Light and delicate texture
      - Uses in fruit mousse and chocolate mousse
    - - Add richness and complex flavor
      - Uses in fruit mousse and chocolate mousse
  - - - Minimum of 35% fat
      - Affects of too little or too much fat content
    - - 0.5- 1 to 1 ratio, cream to fruit puree
      - Over folding develop grainy texture
      - Thin out the flavor of the base and lightens the texture
- - - - Emulsion
      - Handling and Sanitation
      - Temperature
      - Ingredients and Formulation
    - - Pâte à bombe adds a rich flavor and egg yolk maintains a good emulsion
      - Soft-peak whipped cream
      - The preparation always starts with ganache, which can be made with milk, pastry cream, cream or crème Anglaise
      - Additional setting agent depending on the type and quantity of chocolate
      - Quality of ingredients directly affects on the flavor and working property
      - Cocoa Percent and Sugar in Chocolate Mousse Formula
        
        Affect on flavor and setting property
        
        Balance the sugar content of chocolate with the sugar in the final formula
        
        Attention must be paid to the amount of chocolate used
      - Temperature
        
        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
        
        Observe temperature to control the crystallization of cocoa butter
      - 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
    - - 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