The art of french pastry phần 569
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themixtureisfrozen.
Thetrickwhen
preparingafrozen
mousseistomakeitin
suchawaythatitwill
neverhardencompletely
inthefreezerandwill
maintainitscreamy
textureevenwhenfrozen.
Toensurethisweuse
honeyinthemixture,
becausehoneyisavery
sweetinvertedsugarand,
likethedarkrumwealso
includehere,itdoesnot
hardencompletelywhen
itfreezes.These
ingredientswillhelpthe
frozenmousseremain
creamy.
Thecoffeetuilebrings
togethercaramel,pecans,
andcoffee,threeflavors
thatcombineverynicely.
Delicatelikenougatine
crispandsweetandnutty
likepraline,thewonderful
crunchytextureofthe
tuileworksverynicely
withthesmoothwhipped
creamandfrozen
mousse.Thespicyflavors
andcreaminessofthe
whippedcreamcomplete
thepicture.
INGREDIENTS|
WEIGHT|
MEASURE
(APPROXIMATE)
OROUNCE
WEIGHT
COFFEEMOUSSE
Coffeebeans|39
grams|½cup
Corianderseed|1
seed|1seed
Wholemilk(3.5%
fat)|264grams|
1⅛cups
Darkchocolate
couverture
(64%)|40grams
|1ouncesor
aboutẳcup
coins
Coldheavycream
(35%fat)|176
grams|ắcup
Granulatedsugar|
126grams|ẵ
cupplus2
tablespoons
Eggyolks|55
