mousse cakes questions

Discussion in 'Professional Pastry Chefs' started by crazyforpastry, Mar 22, 2010.

  1. crazyforpastry

    crazyforpastry

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    I need help working with paillete feuilletine. Can you recomend any books with info in this subject?

    I have a couple of formulas to make base layers for cakes, but I am looking for a consistency that would make a more tender layer for the middle of a mousse cake, that would not  be hard to cut with a fork.
     
    Last edited: Mar 22, 2010
  2. cakeface

    cakeface

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    Pierre Herme books would be a good source. Here is a milk chocolate praline feuillete recipe:
    100g milk chocolate
    220g hazelnut praline
    200g paillete  feuilletine

    the praline helps to keep a soft texture, add some cocoa butter if you want a harder form-about 80g
     
    Last edited: Mar 25, 2010