The Mousse is Loose!

Discussion in 'Professional Pastry Chefs' started by theprivatechef, May 3, 2010.

  1. theprivatechef

    theprivatechef

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    Hello out there in Cheftalk land,
    It seems every time a make a mousse, it always comes out loose no matter what recipe I use. I have know idea how anyone makes a mousse that can actually hold-up in between the layers of a cake. Can anybody help?
    The Private Chef
     
  2. kuan

    kuan Moderator Staff Member

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    What kind of mousse?  Maybe someone in pastry can help you.
     
  3. theprivatechef

    theprivatechef

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    Any kind, chocolate, white chocolate. I've never worked professionally in pastry. Is it okay to post there?
    Thanks,
    The Private Chef
     
  4. kuan

    kuan Moderator Staff Member

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    What's your formula?  For chocolate you just have to make the ganache with less cream and more chocolate.  Same for white chocolate.  Maybe use cream stabilizer.
     
  5. cakeface

    cakeface

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    If  you are making  geltine-set mousse, be sure to allow the base mixture containing the gelatine to set a bit ( when the mix at sides of the bowl start to firm up)  before adding  the  whipped cream/italian meringue otherwise it will be runny and not set properly.
     
  6. bossacafez

    bossacafez

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    i always use a base for mousse, such as creme anglaise or pate a bombe, followed by gelatin and whipped cream. it works beautifully and they're stable enough to hold inbetween layers in my entremets.