The Essentials
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MOUSSE TEXTURES
3.1 CONFECTION 80% CRÈME ANGLAISE MOUSSE
Ingredients
-
450 gÉQUATEUR 80%
- 850 g UHT cream 35%
- 545 g CRÈME ANGLAISE DE BASE POUR MOUSSE
Select your mixture’s total weight
For
g
Recipe
CLASSIC CRÈME ANGLAISE FOR THE MOUSSE
Bring the milk and DE60 glucose to a boil, then combine them with the egg yolks.
Cook at 183°F (84°C) and blend until completely smooth.
Use immediately or cool quickly and set aside in the refrigerator.
CONFECTION 80% CRÈME ANGLAISE MOUSSE
Weigh out the amount of hot crème anglaise required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as
you do so.
Blend vigorously as soon as possible until you have a perfect emulsion.
Check the temperature (115/118°F or 45/47°C for dark chocolate) and gradually
fold in the airy whipped cream using a spatula.
Use immediately and freeze.
Bring the milk and DE60 glucose to a boil, then combine them with the egg yolks.
Cook at 183°F (84°C) and blend until completely smooth.
Use immediately or cool quickly and set aside in the refrigerator.
CONFECTION 80% CRÈME ANGLAISE MOUSSE
Weigh out the amount of hot crème anglaise required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as
you do so.
Blend vigorously as soon as possible until you have a perfect emulsion.
Check the temperature (115/118°F or 45/47°C for dark chocolate) and gradually
fold in the airy whipped cream using a spatula.
Use immediately and freeze.