The Art of French Pastry

the mixture is frozen. The trick when preparing a frozen mousse is to make it in such a way that it will ...

like the dark rum we also include here, it does not harden completely when it freezes. These ingredients will ...

like praline, the wonderful crunchy texture of the tuile works very nicely with the smooth whipped cream and ...

(APPROXIMATE) OR OUNCE WEIGHT COFFEE MOUSSE Coffee beans | 39 grams | ½ cup Coriander seed | 1 seed | ...

couverture (64%) | 40 grams | 1⅖ ounces or about ¼ cup coins Cold heavy cream (35% fat) | 176 grams ...

grams | About 3 yolks Dark rum | 6 grams | 1½ teaspoons Clover honey | 22 grams | 1 tablespoon plus ¼ ...

Brewed espresso | 85 grams | ⅓ cup plus 1 teaspoon Heavy cream (35% fat) | 35 grams | 2 tablespoon ...

tablespoons Butter (French style, 82% fat) | 18 grams | ⅗ ounce or 1 rounded tablespoon Chopped pecans | 50 grams ...

CREAM Cold heavy cream (35% fat) | 250 grams | 1 cup plus 1 tablespoon Ground cinnamon | 1 gram | ...

0.3 gram | ⅛ teaspoon Cardamom powder | Pinch | Pinch Confectioners’ sugar | 30 grams | ⅓ cup (¼ cup tig ...

desired Chocolate Curls, optional | As desired | As desired METHOD MAKING THE FROZEN MOUSSE 1 Chill a mi ...

2 Place the coffee beans and coriander seed in a disposable pastry bag, hold the end shut, and crush ...

Bring to a boil over low heat. Immediately turn off the heat and cover with plastic wrap. Infuse for 15 ...

no need to chop coins). Set aside. 5 Place the 176 grams of cold cream in the cold bowl you refri ...

stop beating before the cream is stiff. If it becomes too stiff it will not fold into the coffee mousse prope ...

should have 187 grams. If necessary add a little more milk. Discard the cheesecloth and coffee beans. 7 ...

sugar, the dark rum, honey, and vanilla. Return the remaining coffee- infused milk to the saucepan, add the rema ...

mixture back into the pan and place over low heat. Stirring constantly with a rubber spatula or a whisk, h ...

it immediately with an immersion blender and strain. When the mixture reaches 179.6°F/82°C remove it from the heat ...

grams of the hot coffee crème anglaise. Stir gently with a rubber spatula or a whisk until the chocolate is ...