×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog
Register to get notified for every new recipe:

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 : 6 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

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





Comments for This Recipe

6 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.
  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
    François answered:
    I don't, but yes, you could keep it in the fridge.

    Both pate a bombe and whipped cream can wait in the fridge

Post a Comment









Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

:love:  

Cooking with the same Chef ?

All recipes of Lenôtre

Cooking with the same ingredients ?


What else to cook with Chocolate

Rating:
4.9 / 5
53 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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)