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Lenôtre’s Chocolate Mousse with the Pâte à bombe technique

2016-09-24
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday September 24, 2016
  • Comments : 4 Comments
  • Languages :  English  |   Français

   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 








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

French Chocolate Mousse


 

French Chocolate Mousse


 

French Chocolate Mousse


 

French Chocolate Mousse


 
French 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

 
French Chocolate Mousse
I bought this book while studying in their school

 
French Chocolate Mousse
See the article I wrote about their school HERE

 

French Chocolate Mousse


 
French 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

French 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

French Chocolate MousseFrench Chocolate MousseFrench 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
French Chocolate MousseFrench Chocolate MousseFrench Chocolate MousseFrench 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...
French Chocolate MousseFrench 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
French Chocolate MousseFrench Chocolate MousseFrench Chocolate MousseFrench 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 !
French Chocolate MousseFrench 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. 

17. Keep whisking for at least

10 minutes

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

18. You will obtain a perfect "pâte à bombe", ready to be used
French Chocolate MousseFrench Chocolate MousseFrench Chocolate MousseFrench Chocolate Mousse

19. 

20. 
French Chocolate MousseFrench Chocolate Mousse

The Whipped Cream

21. Whisk the

Whipping Cream

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

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

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

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

25. Once it's done, keep aside in the refrigerator
French Chocolate MousseFrench Chocolate MousseFrench Chocolate MousseFrench Chocolate Mousse

26.  Do not whip the

Cream

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

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

28.  Place the bowl with the whipped cream in the rerfigerator
French Chocolate MousseFrench Chocolate Mousse

The chocolate

29. 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

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

31. 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)
French Chocolate MousseFrench Chocolate Mousse

32.  Melt the chocolate ( 11 oz or 300 g) in a double-boiler
French Chocolate MousseFrench Chocolate Mousse

33. Then set aside and wait until the temperature goes down to 120 °F / 45 °C
French Chocolate Mousse

Mixing

34. Mix in a bit of whipped cream

35. 

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

37. Whisking would break the fluffy structure of the mousse, you do need to fold using a rubber spatula
French Chocolate MousseFrench Chocolate MousseFrench Chocolate MousseFrench Chocolate Mousse

38. 

39. At the end, fold in the

Whipping Cream

in 3 times

40. You will use a rubber spatula to gently fold
French Chocolate MousseFrench Chocolate MousseFrench Chocolate Mousse

41. Repeat twice

42. 
French Chocolate MousseFrench Chocolate Mousse

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

44.  Refrigerate for at least

4 hours

French Chocolate MousseFrench Chocolate Mousse


Result

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

French Chocolate Mousse


 

French Chocolate Mousse


 


Comments for This Recipe

4 Comments
  1. On Tuesday May 28, 2019
    Nicki wrote:
    Can you pipe a pâte à bombe mousse?
  2. On Tuesday May 28, 2019
    François answered:
    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
    François answered:
    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.

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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)