Professional Documents
Culture Documents
Mousse Theory
Mousse Theory
whats
This article is a continuation of an article on fruit mousse in SFBIs Summer 2005 newsletter.
In that issue we learned about fruit mousse and considerations such as the selection of fruit,
the importance of balancing the flavors of the fruit with particular egg foams, and altering the
ratio of whipped cream to the base flavoring element. For a review of the fruit mousse article,
which introduced in greater depth many of the components referred to in this article, you may
find an archived copy at sfbi.com.
continued on page 3
o you
know these
abbreviations:
FS, HACCP, RKS,
GMP, MSDS, CCP?
Well, if you dont,
you are lucky. A
Michel Suas
few years ago, most
Founder
of the phone calls
and emails SFBI received asking for
advice had to do with baking. The
trend for most conversations included
formula procedures, what to do with
flours, the famous protein content
question, and achieving quality without
forgetting the ash content. These days,
many conversations are about these
abbreviationsthe focus is less on the
quality of baking or new ideas for bread
and pastry.
about sfbi
(2)
Temperature
Temperature control is as essential to a
great mousse as the selection of
high quality ingredients. Because of
the unique crystallization properties
of the cocoa butter and its behavior
over different temperature ranges, it is
necessary to have a solid understanding
of temperature guidelines before mousse
preparation begins.
Chocolate needs to reach 110-120 F
for the fat crystals to melt completely.
When ganache is used as the base for
a mousse, it is advisable to bring its
temperature between 100-110 F to
ensure that all cocoa butter is melted and
that production is not rushed. Once the
ganache has cooled to 95-100 F, the egg
foam may be folded in and the whipped
cream added.
Mousse should always be deposited
before it cools to the point of cocoa
butter crystallization, which occurs
between 80-84 F. If the cocoa
butter crystallizes before the mousse
is deposited in the mold, it becomes
difficult to portion, and quality is
compromised. The mousse should set up
in the mold, not the bowl.
One final note: in cooler months,
mousse can be prepared successfully at
warmer temperatures. During warmer
weather, preparation can take place at
slightly cooler temperatures.
Emulsions
A key step in producing a palatable
mousse is to create a stable emulsion, or
blend of water, fat and air. Considering
the high fat and water content in a
mousse, proper formulation, temperature
control and rate of incorporation must
be observed. If not, the end product will
have a sticky, greasy mouth feel, a dense
consistency and will not cut cleanly.
(4)
Handling
In order for the mousse to maintain
proper volume, overworking must be
avoided. A properly made mousse should
be ladled into larger molds, and piped
into smaller ones. It should be noted that
applying mousse with a spatula or piping
bag may decrease the volume by
15-20 percent, which in turn may
lead to increased costs for labor and
ingredients, since more weight is needed
to create the same volume. Additionally,
the light textures are lost, and the mouth
feel becomes dense and sticky.
Sanitation
Because mousse is a ready-to-eat
food, proper sanitation must be
practiced to avoid contamination from
microorganisms. All equipment must
be clean and sanitized. Base ingredients
as well as the finished product should
remain refrigerated or frozen as necessary
to avoid spoilage of ingredients.
Process: Chocolate Mousse
The general process for chocolate
mousse is to begin by whipping the
cream to soft peaks and reserving it in
the refrigerator. The next step is to make
the base. Depending on the formulation,
this may be based on a crme Anglaise,
or on pastry cream and chocolate.
If gelatin is used in the formula, it may
be added to the warm ganache after
blooming and melting. Next, the egg
foam should be started.
Once the egg foam has cooled to
95-100 F, and the ganache/base is the
same temperature, the egg foam may
be added to the ganache. It should be
mixed in only to incorporation to avoid
breaking the emulsion. Next, the
soft-peak whipped cream may be added.
Once all of the cream is incorporated, the
mouse should be deposited and frozen.
continued on page 5
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sfbi 2006
Artisan I:
Baking Fundamentals
Artisan II:
Mastering Sourdough
2006 Schedule:
January 9 - January 13
February 6 - February 10
March 6 - March 10
May 15 - May 19
July 17 - July 21
August 14 - August 18
October 30 - November 3
December 4 - December 8
2006 Schedule:
January 16 - January 20
February 13 - February 17
March 13 - March 17
May 22 - May 26
July 24 -July 28
August 21 - August 25
November 6 - November 10
December 11 - December 15
2006 Schedule:
September 18 - September 22
with Guest Instructor, Didier Rosada
Pastry II:
Exploring Creams, Mousses and Glazes
Pastry III:
Advanced Cakes and Pastries
2006 Schedule:
March 13 - March 17
June 19 - June 23
2006 Schedule:
March 20 - March 24
June 26 - June 30
2006 Schedule:
March 27 - March 31
July 3 - July 7
(6)
courses
Fundamentals of Pastry
German Breads
Holiday
Pastries
2006 Schedule:
February 27 - March 3
October 16 - October 20
2006 Schedule:
March 20 - March 24
November 13 - November 17
with Guest Instructor, Thorsten Phillipe
2006 Schedule:
October 30 - November 3
VISIT www.sfbi.com FOR SCHEDULE UPDATES AND MORE DETAILED CLASS DESCRIPTIONS!
Viennoiserie (Breakfast Pastry)
2006 Schedule:
February 20 - February 24
April 24 - April 28
October 23 - October 27
December 11 - December 15
Viennoiserie is the term used to describe sweet yeasted
doughlaminated or non-laminated. The interest in
laminated dough such as Croissant, Danish and Brioche
is rising considerably and the quality of Viennoiserie in
America is finally starting to catch up to the quality of
well-crafted artisan breads. Through lecture, demonstration
and hands-on production, students will learn about
ingredient functions, dough mixing technology, laminating
technology, the preparation of fillings and make-up and
baking processes. Students will learn to add visual appeal to
their pastries using glazes, fresh fruits, nuts and highlights of
powdered sugar. Serious bakers and pastry enthusiasts alike
will gain knowledge about various fermentation techniques
as a way to accommodate production, build flavor and add
shelf-life. A selection of non-laminated dough will include
items such as Pan d Oro, Pannetone, Stollen and Brioche.
2006 Schedule
August 7 - August 11
with Guest Instructor, Didier Rosada
During this intensive, hands-on workshop, students
will learn how to bake with whole grains and specialty
flours. Technical characteristics of specialty flours such as
buckwheat, spelt, and semolina will be covered, along
with precautions to take when using them. A variety
of breads will be baked each day, including Flax Seed
Bread and Pear-Buckwheat Bread. Students will learn
how to consistently work with whole grain breads in
a bakery environment to satisfy the growing customer
demand for these products. The class will discover
whole grain yeasted preferments and how to work with
sprouted wheat. In addition, each student will build a
sourdough culture using whole grain flours to be used
in final dough by the end of the week. Beginners and
experienced bakers alike will be inspired as they learn an
array of new breads and different shapes.
how to register
(7)
(8)
what
when
where
why
how
Trip Details
Package includes:
(9)
Sample Schedule
3 am
the mixer arrives
mixes: Baguette with poolish; Semolina
with poolish; Ciabatta with poolish; Pan
breads with rolls/with pat fermente
4 am
the shapers/bakers arrive: begin loading
oven with retarded proofed doughs from
day before, also begin to divide baguettes
-mixing: 1st sourdough-4:15; 2nd sourdough
4:30; 3rd sourdough-4:45
-begin dividing semolina
5 am
-divide and tray up rolls and pan breads
-retarded doughs pulled from the oven
-baguettes shaped and in the proof box
-semolina is shaped
6 am
-baguettes are being loaded
-pan breads/rolls loaded in convection oven
-semolina is near full proof
-divide ciabatta
7 am
-divide 1st sourdough to be retarded
-divide 2nd sourdough to be retarded
-divide 3rd sourdough to be retarded
-load ciabatta
8 am
-all doughs for retarding have been shaped
and are in the proofer/retarder
-ciabatta is being pulled out of the oven
-packing begins with the cool bread
9 am
-prescale all doughs for the next day
-continue culture elaboration (feeding
the sour), mix pate fermente
-finish packing breads for delivery or
display
10 am
-finish the pre-scale
-mix poolish for next day
-place pate fermente in walk-in
-clean up
Yield: 2- 8 Cakes
Components
Ingredients
Lbs & Oz
Metric
Milk
1 lbs 2 oz
0.500
100.00
Egg Yolk
3.5 oz
0.100
20.00
Sugar
1.75 oz
0.050
10.00
1 lbs 7.25 oz
0.650
130.00
Vanilla Bean
Total
Ingredients
Lbs and Oz
Metric
8 oz
0.220
91
Powdered Sugar
2.6 oz
0.075
29
1/8 tsp
0.002
.8
12 of 1 large yolk
0.010
3.3
Pastry Flour
8.7 oz
0.245
100
Total
19.6 oz
0.552
224.1
Butter
Process
Rhubarb Compote
Ingredients
Process
Before making the custard cream, scale the final preparation, review the
assembly process and have all molds and components ready. Next, melt
the chocolate and bloom the gelatin.
Bring the milk and vanilla to a boil.
Combine the egg yolk and the sugar.
Pour 1/3 of the milk over the yolk mixture and stir with a spatula.
Return the egg mixture to the pot and continue to stir constantly
agitating the bottom of the pot. Add the bloomed, drained gelatin and
stir to incorporate.
Cook until the mixture is 180 F and thickened. Do not over-cook.
Strain through a fine mesh strainer over the melted chocolate.
Continue with the final mousse preparation below.
Lbs and oz
Metric
Custard Cream
Lbs & Oz
Metric
1 lb
0.450
62.5
4 sheet
4 sheet
1.5
Rhubarb
15.3 oz
0.430
100
Gelatin
Sugar
1.6 oz
0.045
10.5
White Chocolate
25.3 oz
0.710
100
22.8 oz
0.640
90
4 lbs
1.807
254
Lemon Juice
.75 oz
0.020
4.5
Whipping Cream
Sugar
.75 oz
0.020
4.5
Total
Gelatin
3 sheets
3 sheets
1.4
Total
18.4 oz
0.515
121
Process
Form an emulsion between the melted chocolate and the custard cream.
Whip the cream to soft peaks and fold it into the ganache base when it
is 90-95F. in two stages.
Process
Clean the rhubarb and cut it into slices 12 an inch wide. Toss in the first
sugar, cover with plastic and reserve for at least 12 hours.
Before cooking the final preparation, bloom the gelatin.
Combine the rhubarb with the lemon juice and second sugar and bring
it to a simmer for about five minutes until the rhubarb is just tender.
Drain the gelatin, add it to the hot compote and deposit into a 6.5
diameter flexipan (0.250 kg each) and freeze.
Strawberry Jelly
Ingredients
Strawberry Puree
Lbs and Oz
9.25 oz
Metric
0.260
100
Sugar
2.15 oz
0.060
23
Gelatin
4 sheets
4 sheets
1 tsp.
0.010
3.8
11.75 oz
0.330
129.8
Balsamic Vinegar
Total
Process
Bloom the gelatin and warm the puree and the sugar to 120F.
Melt the gelatin and temper it into the puree.
Add the balsamic vinegar and then emulsify and deposit into 6.5
diameter Flexipans (0.160 kg each) and freeze.
Assembly
Lbs & Oz
Metric
White Chocolate
1 lbs 2 oz
0.500
100.00
4.5 oz
0.125
25
1 lbs 6.5 oz
0.625
125.00
Cocoa Butter
Total
Process
Melt together the white chocolate and the cocoa butter to 120F and reserve.
Finishing
Un-mold the cake, return it to the freezer and prepare the chocolate spray.
Spray the cake and then transfer to a gold board and decorate with
fresh strawberries, chocolate dcor and candied rhubarb.
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San Francisco Baking Institute
Baking and Pastry Arts School for Professionals & Enthusiasts
480 Grandview Drive South San Francisco, CA 94080
phone 650.589.5784 fax 650.589.5729
visit us online at www.sfbi.com
Whats Rising
this Season ...
exploring chocolate mousse
developing an efficient bakery schedule
recipe of the season
2006 course schedule