Chocolate Mousse à La Pâte à Bombe Recipes

CHOCOLATE MOUSSE: à LA PâTE à BOMBE

Steps:

• Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*
• Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
• Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. c. Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
• Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
• Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
• Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*
• Your mousse is ready! You can now build your entremets.

CHOCOLATE BOMBE

Steps:

• Line a 1-qt. round bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1-2 hours or until firm. , In a small saucepan, combine 1/4 cup cream, sugar, egg yolks and salt. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla and rum extract if desired. Refrigerate until cooled., Meanwhile, in a microwave-safe bowl, melt chocolate in water at 50% power for 30 seconds; stir until smooth. Gradually whisk into custard mixture. Beat remaining cream until stiff peaks form. Fold into chocolate mixture along with dates and nuts. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.

PâTé à BOMBE

Steps:

• Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
• Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.
• Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.

CHOCOLATE MOUSSE: À LA PâTE À BOMBE

Steps:

• Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*.
• Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
• Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. Celsius Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
• Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
• Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
• Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*.
• Your mousse is ready! You can now build your entremets.