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Lenôtre’s Chocolate Mousse with the Pâte à bombe technique

2016-09-24

   La version Française se trouve ICI
A magic recipe of Lenôtre for Chocolate Mousse lovers, this one makes mousses light and frothy but also solid so they can hold a long time at room temperature as well as in layer cakes 

Don't forget to share your photos once you tried this recipe! HERE 








About this recipe

Since I tried this recipe I ditched my old chocolate mousse recipes, as this one beats them all ! This recipe makes extremely fluffy and tasty chocolate mousses

pâte à bombe Chocolate Mousse


 

pâte à bombe Chocolate Mousse


 

pâte à bombe Chocolate Mousse


 

pâte à bombe Chocolate Mousse


 
pâte à bombe Chocolate Mousse

Source of the recipe

I got this recipe from the Lenôtre cookbook "Ecole Lenôtre : Pastrymaking (French/English)". Lenôtre is one of the top pastry schools and pastry chefs in Paris. If you can, stop by their shop, school and restaurant on the Champs Elysées in Paris

To purchase online, see HERE

 
pâte à bombe Chocolate Mousse
I bought this book while studying in their school

 
pâte à bombe Chocolate Mousse
See the article I wrote about their school HERE

 

pâte à bombe Chocolate Mousse


 
pâte à bombe Chocolate Mousse

The recipe is on page 140

 

Modifications to the original recipe

I modified only a few things...
  • I use 11 oz or 300 g of

    Dark Chocolate

    instead of 400 grams in the original recipe
  • Instead of using dark chocolate (70%), I use half of dark chocolate 70% ( 5 oz or 150 g) and half of milk chocolate ( 5 oz or 150 g)


 

Ingredients

pâte à bombe Chocolate Mousse

With 520 g (1 lbs 2 oz ) of Cream

 

 Pâte à Bombe

4 Tablespoons Water (50 grams)

⅔ Cup Sugar (150 grams)

½ Cup Egg Yolks (100 grams)

⅓ Cup Eggs (150 grams)

 Whipped Cream

2 ⅓ Cups Whipping Cream (520 grams)

 Chocolate

11 oz Dark Chocolate (300 grams)

 

With 700 g (1 ½lbs ) of Cream

 

 Pâte à Bombe

⅓ Cup Water (67.3 grams)

1 Cup Sugar (201.9 grams)

½ Cup Egg Yolks (134.6 grams)

½ Cup Eggs (201.9 grams)

 Whipped Cream

3 Cups Whipping Cream (700 grams)

 Chocolate

1 lbs 14 oz Dark Chocolate (403.8 grams)

 

With 400 g (1 lbs 14 oz ) of Cream

 

 Pâte à Bombe

3 Tablespoons Water (38.4 grams)

½ Cup Sugar (115.3 grams)

⅓ Cup Egg Yolks (76.9 grams)

⅓ Cup Eggs (115.3 grams)

 Whipped Cream

1 ¾ Cup Whipping Cream (400 grams)

 Chocolate

½lbs Dark Chocolate (230.7 grams)

 

With 1 kg (2 ¼ lbs ) of Cream

 

 Pâte à Bombe

½ Cup Water (96.1 grams)

1 ¼ Cup Sugar (288.4 grams)

¾ Cup Egg Yolks (192.3 grams)

¾ Cup Eggs (288.4 grams)

 Whipped Cream

4 ½ Cups Whipping Cream (1 kilogram)

 Chocolate

1 ¼ lbs Dark Chocolate (576.9 grams)

 

You will need...

Steps

Prepping the ingredients

1.  Place the

Whipping Cream

(2 ⅓ Cups or 520 g) in the refrigerator

2.  Place the bowl and the whisk what you will use to whip the cream, in the freezer. It is important that you beat the cream when it is cold and when the mixing bowl is cold too

3. Let the the

Egg Yolks

(½ Cup or 100 g) and the the

Eggs

(⅓ Cup or 150 g) warm to room temperature for

30 minutes

pâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

The "pâte à bombe"

The "pâte à bombe" is a French name for a mixture that will serve as the base for the chocolate mousse.

It is a mix of beaten eggs with a hot syrup that will create thousands of bubbles while it is cooling down, while making the mousse "solid" : It's magical as the "pâte à bombe" makes mousse fluffy while making it sturdy as well... your chocolate mousse will be so fluffy, and will hold at room temperature

I'is an ideal technique for mousses that must hold at room temperature, but also for mousses that must be used inside layer cakes (to resist heavy weight of layers)

The Syrup

4. We start with the hot syrup : Pour in a saucepan the

Water

(4 Tablespoons or 50 g) and the

Sugar

(⅔ Cup or 150 g)

5. Stir to combine

6.  Heat your sugar syrup over a medium-high flame

7. Bring to a boil
pâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

8. There is always a risk in making a syrup : Wash down the sides of the pan with a brush dipped in cold water to prevent crystallization...
pâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

9. In a mixing bowl, combine the

Egg Yolks

(½ Cup or 100 g) and the

Eggs

(⅓ Cup or 150 g)

10. Beat at maximum speed using an egg beater or a stand mixer like the 'kitchen aid' appliance I'm using, the eggs must become light and frothy

11. Wait until the syrup temperature reaches 245 °F / 121 °C : remove the saucepan from the heat
pâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

12. Pour the hot sugar syrup by streaming it into your egg whites as they continue to whip on low to medium speed

13.  Try to pour between the whisk and the side of the bowl, not on the whisk !
pâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

14. Once the syrup is poured, keep whipping on maximum speed for

a few minutes

to cool it down

15. The eggs become fluffy

16. Keep whisking for at least

10 minutes

: you may stop only when the mixing bowl is not hot anymore

17. You will obtain a perfect "pâte à bombe", ready to be used
pâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

pâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

The Whipped Cream

18. Whisk the

Whipping Cream

(2 ⅓ Cups or 520 g) in the mixing bowl that was set aside in the freezer

19. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

20. We want to whisk for a brief moment...

21. You want a whipped cream that is not too stiff otherwise you won't be able to combine it easily with the rest

22. Once it's done, keep aside in the refrigerator
pâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

23.  Do not whip the

Cream

too long ! If the whipped cream is too stiff, it will be difficult to mix with the next batter

24. The cream must hold to the finger, but must be soft and not too stiff

25.  Place the bowl with the whipped cream in the rerfigerator
pâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

The chocolate

26. Lenôtre recommends a dark and quality

Dark Chocolate

at 70%, which I tried but I found it too .... much in chocolate as far as I'm concerned

27. I then decided to mix in Milk Chocolate and found the taste much better

28. It's really up to you, but trust me, the taste is better when you combine half Milk Chocolate ( 5 oz or 150 g) and half Dark Chocolate( 5 oz or 150 g)
pâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

29.  Melt the chocolate ( 11 oz or 300 g) in a double-boiler
pâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

30. Then set aside and wait until the temperature goes down to 120 °F / 45 °C
pâte à bombe Chocolate Mousse

Mixing

31. Mix in a bit of whipped cream

32. Whisk

33. Add in the pâte à bombe and do not whisk, but gently fold in the mixture

34. Whisking would break the fluffy structure of the mousse, you do need to fold using a rubber spatula
pâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

35. Gently fold and do not whisk to keep the pâte à bombe texture

36. At the end, fold in the

Whipping Cream

in 3 times

37. You will use a rubber spatula to gently fold
pâte à bombe Chocolate Moussepâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

38. Repeat twice

39. Gently fold
pâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse

40. The batter won't look so fluffy, but don't be discouraged, it now needs to rest in the fridge

41.  Refrigerate for at least

4 hours

pâte à bombe Chocolate Moussepâte à bombe Chocolate Mousse


Result

You may use this recipe for individual Mousse dessert, or use it in a layer cake.
Enjoy !!

pâte à bombe Chocolate Mousse


 

pâte à bombe Chocolate Mousse


 

The result and the pix





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Comments for This Recipe

20 Comments
  1. On Tuesday May 28, 2019
    Nicki wrote:
    Can you pipe a pâte à bombe mousse?
  2. On Tuesday May 28, 2019
    I do it.

    Use a large tip with the pastry bag, to keep the airy texture
  3. On Sunday June 2, 2019
    Khrystia Waibel wrote:
    I see you using a whisk to fold in the egg mixture rather than the rubber spatula? If I were to utilize the folding pattern that you did would that still work? And I love your breakdown of the recipes as well!
  4. On Sunday June 2, 2019
    Yes, that seems odd, but that's how they teach it in France. Now, you do not whisk ! You rather use the whisk to fold the first time (to avoid lumps as it seems), and use the rubber spatula afterwards to fold the rest.
  5. On Thursday February 6, 2020
    Hannah wrote:
    Francois, what do you with the pate a bombe whilst you're making the whipped cream and melting the chocolate. Do you put it in the fridge along with the whipped cream before folding it into to the chocolate mixture or do you want it at room temp?
  6. On Thursday February 6, 2020
    I don't, but yes, you could keep it in the fridge.

    Both pate a bombe and whipped cream can wait in the fridge
  7. On Wednesday April 22, 2020
    Emma Lambert wrote:
    Please could you tell me if I could use the recipe to freeze the mousse so that I could cover with a mirror glaze? and If so, would I need to refrigerate for 4 hours before freezing?
  8. On Wednesday April 22, 2020
    Hey Emma,

    Yes, this mousse can be frozen a few hours, will become hard,
    - Then glaze with a mirror glazing while frozen, but not warmer than 80 °F / 25 °C,
    - and then thaw in the fridge a few hours
  9. On Wednesday April 22, 2020
    Emma Lambert wrote:
    Thank you
  10. On Sunday July 19, 2020
    Shraddha wrote:
    Your mousse texture looks lovely. Could you please tell me if I can apply the mousse on my cake layers and then refrigerate. Or does the mousse need to be refrigerated first and then used on cake layers. I am learning to bake and it might seem like a silly question but would really help if you can clarify my doubts. Thanks.
  11. On Sunday July 19, 2020
    Hello, I recommend building the layer cake with the mousse just finished, then refrigerate. If you refrigerate the mousse first, it will set and the end result will be visually disappointing.
  12. On Sunday July 19, 2020
    Shraddha wrote:
    Thank you!!!
  13. On Sunday July 26, 2020
    hibah wrote:
    hi! if I want to use this as a filling in a cake, would i refrigerate first and then use it as a filling? and will it be ok if i top it with strawberry slices?how many cups of filling does this make? thank you!
  14. On Sunday July 26, 2020
    Hello

    i would use it right after making it, finish the dessert and then refrigerate.
  15. On Monday July 27, 2020
    alex wrote:
    i made this today, it tasted amazing but i had an issue i hope you can help me with. everything was going Ok until I mixed it all together. the chocolate seemed to not mix well with the whipped cream and it didnt mix into a homogenous mixture, it had solid-y streaks of chocolate i had to work out, which I think deflated it a bit. It tastes good, but after 4 hours it still hasnt stiffened up fully. What did I do wrong? Can i fix it now of just for the next batch? (i used a 70% dark chocolate bar sweetened with stevia and milk chocolate wafers)
  16. On Monday July 27, 2020
    From what you are telling me, it could be either a temperature issue, or a chocolate quality issue. I would think of the latter first.

    Many chocolates I buy in American supermarkets do not work well when melted. They do not contain the right ratio of cocoa butter, and above all, they are added with nasty ingredients that makes it hard to melt and work in this mousse.

    Try to buy a professional grade chocolate like Valrhona or Cacao Barry. It will not only work better but also taste much better.
  17. On Tuesday July 28, 2020
    alex wrote:
    hi- in response to the chocolate comment, I cant seem to find any dark chocolate above 70 that isnt a bar form. Would callebaut chocolate work? and can I use whatever dark chocolate they have? (eg, 50) also, sorry last question! did my mousse deflating cause it to be runny?
  18. On Friday July 31, 2020
    Hi, sorry for the delay, was traveling abroad.

    Yes, Callebaut is a very good brand too. I am not using it, but chocolatiers (chocolate professionals) like this brand.

    Though I am fond of chocolate, I usually use half milk chocolate and half dark chocolate
  19. On Friday August 21, 2020
    Li Qi wrote:
    Thank you François for the detailed recipe along with pictures and gifs to demonstrate the process!

    The recipe with 720g cream makes enough to frost two of 4-layer 7-inch cakes (which is A LOT haha). The pic I've attached is frosted using about half of the 720g cream recipe.

    I made this without a kitchen thermometer and hand-whisked the sugar and egg mixture to form the pate a bombe. Took about 25 mins of vigorous whisking. Hope my comments will help future makers of this recipe.

  20. On Friday August 21, 2020
    That's very nice ! Congrats Li !

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4 Tablespoons Water (50 g)

⅔ Cup Sugar (150 g)

½ Cup Egg Yolks (100 g)

⅓ Cup Eggs (150 g)

2 ⅓ Cups Whipping Cream (520 g)

11 oz Dark Chocolate (300 g)