How do you make your mousses/cake fillings?

[angrychef]

I generally don't like using pate a bombes for fruit mousses, because I can pick out the egg aftertaste. I don't mind adding meringues, because it lightens and sweetens the mousse. Yolks and whole eggs do add body and flavor to the mousse, so I try and use with flavors like caramel, coffee and chocolate. I make both chocolate mousses with eggs and the other without. Desaulniers recipes, from what I remember because I haven't glanced through his book recently, are just straight chocolate and cream folded together. Very simple, which is fine inside a cake but a little too flat in taste/texture if I'm using it in a chocolate/florentine cup or something of the like. I think I tried his bitterseet choc. mousse.

[islander]

Hi Thebighat: I just wanted to let you know that I used your notes to make the Diplomat Cream. I can't believe I did it and I wanted to thank you for posting the notes. Now I have to figure out what to do with all this cream. Thanks again.

[W.DeBord]

I picked up Wayne Gisslen's book today, I don't think I've seen this after all. I must be thinking about previous versions...this looks interesting. Seems like a good read for principals.

I'd love to have your thoughts about which recipes are nice, if you have the time.??

I didn't read much (it's my husbands day, since he's sleeping I'm playing on line), but give me sometime and I'll start working in it.

[panini]

There seems to be to much emphasis on the names. Things get garbled along the way. Some of what is being called mousse is Bavoise and some etc. you know.
Debord, compounds are usually used as essence and kickers such as angry chef uses them. They are usually not used to take a traditional white product and overpower to change the flavor. The pastes are usually used in the first stage of production to set the base flavor.
We use a, call it what you want, base mousse for our case cakes: (4#8oz. chocolate,12oz unsalted butter)melted (12 whole eggs,4oz 12X sugar)ribboned (3qts, whipped heavy cream) folded in.
To the white we fold in fresh raspberries approx.6 pkgs. It will also take fresh straw,blue,poached apricots(sherry yum)etc.
stay away from kiwi,blackberry, ya know.
This is also very stable for wedding cakes.
Don't want to ramble my first time up. Also I cut this recipe in my head. If you plan to try let me know first to dbl. check everything.
M. Brown, ever work in Dallas?
jeff

[momoreg]

Hi Jeff! Nice to see you here!

[angrychef]

jeff, nice to hear from you too!
When you refer to white mousse, are you referring to your recipe using white chocolate?

dana(aka d.)

[panini]

Hi all, boy, nice place you have here. I have to get out more.
d. yes, white chocolate, ya know this may sound wierd but we use a cheap white cap for the wedding cakes, it sets up better.
Are you all busy? We've been covered up for the last month. Cooled down to 100 deg
gtg
jeff