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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 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
 

 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)

 

You will need...

Steps

Prepping the ingredients

Before starting the recipe, we need a bit of prepping:

 

Place the

Whipping Cream

(2 ⅓ Cups or 520 g) in the refrigerator

French Chocolate Mousse

 

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

French Chocolate Mousse

 

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 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. It is an ideal technique for mousses that must hold at room temperature, but also for mousses that must be used inside layer cakes (and resist the weight of layers)


 

The Syrup

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)

French Chocolate Mousse

 

Stir to combine

French Chocolate Mousse

 

Heat your sugar syrup over a medium-high flame

French Chocolate Mousse

 

Bring to a boil

French Chocolate Mousse

 

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 Mousse

 

French Chocolate Mousse

 

In a mixing bowl, combine the

Egg Yolks

(½ Cup or 100 g) and the

Eggs

(⅓ Cup or 150 g)

French Chocolate Mousse

 

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

French Chocolate Mousse

 

Wait until the syrup temperature reaches 245 °F / 121 °C : remove the saucepan from the heat

French Chocolate Mousse

 

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

French Chocolate Mousse

 

Try to pour between the whisk and the side of the bowl, not on the whisk !

French Chocolate Mousse

 

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

a few minutes

to cool it down

French Chocolate Mousse

 

French Chocolate Mousse

 

French Chocolate Mousse

 

Keep whisking for at least

10 minutes

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

French Chocolate Mousse

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

 

French Chocolate Mousse

 

French Chocolate Mousse

 
French Chocolate Mousse

Crème montée

Whisk the

Whipping Cream

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

 

We want to whisk for a brief moment...

French Chocolate Mousse

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

Once it's done, keep aside in the refrigerator

 
French Chocolate Mousse
This whipped cream is too stiff, too firm and this would be difficult to mix

 
French Chocolate Mousse
The cream must hold to the finger, but must be soft and not too stiff

 

The chocolate

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

French Chocolate Mousse

 

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

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 Mousse

 

Melt the chocolate ( 11 oz or 300 g) in a double-boiler

French Chocolate Mousse

 

Then set aside and wait until the temperature goes down to 120 °F / 45 °C

French Chocolate Mousse

 

Mixing

Mix in a bit of whipped cream

French Chocolate Mousse

 

French Chocolate Mousse

 

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

French Chocolate Mousse

 

Whisking would break the fluffy structure of the mousse, you do need to fold using a rubber spatula

French Chocolate Mousse

 

French Chocolate Mousse

 

At the end, fold in the

Whipping Cream

in 3 times

French Chocolate Mousse

 

You will use a spatula to gently fold

French Chocolate Mousse

 

Repeat twice

French Chocolate Mousse

 

French Chocolate Mousse

 

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

French Chocolate Mousse

 

Refrigerate for at least

4 hours



French 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)