or Connect
New Posts  All Forums:Forum Nav:

desert final

post #1 of 2
Thread Starter 
Author Thread

Cafe Visitor

Registered: Feb 2004
Posts: 2
dessert question

i have my dessert final tonight in classical french class and got a question. my plan is to make a white chocolate mousse or a vanilla bavarian cream, and place it in a mold. my question has to do with what i turned in last week as my req. sheet from the storeroom. put on the spot to turn it in, i was originally going to do an apple tartetatin. so i got apples coming to me and ingredients to make a dough of some sort.
now i'm not experinced in the dessert area yet. but this is what i was thinking. i would make a dough of some sort. i was considering making a choux paste and piping it out, in a very thin layer so that it wouldn't rise too much and be unlevel, into disc shapes and baking it off. i would then place my molded mousse or cream on the center of the disc. now with this paste, can i change the flavor of it to make it more dessert like? i dont want to mess around with the composition of it too much and have it not come out. i was considering a small amount of flavored syrup when i add in the egg. my other concen is the hold up of the disks after baked. does anyone here think they will collapse from the weight of the molded substance on top? this is an timed practical so i dont have the time to make a puff pastry dough.
i would of course finish it off with some sort of topping. probably use the apples sine thats what i originally requested.

thanks for the time in reading this.


Report this post to a moderator | IP: Logged

03-11-2004 09:05 AM

Cafe Visitor

Registered: Feb 2004
Posts: 2

alright, i'm back. i think i may have been jumping ahead of myself here. now when molding the mousse, do i need to spray the insides of the mold so the mousse won't stick to it? i can't ask the teacher these questions because it is my practical and since i'm changeing my original game plan, i'm on my own. i was just looking through the book (professional baking) and i didn't see any indications of how to go about molding the mousse or cream. it just says place in mold. i just dont know how it will work when i remove the mold. will it loose its shape from sticking to the sides of the mold?

i understand i'm late in asking these questions since the practical is tonight, but even if i decide to play it safe and go with the original idea, i'd still like to know how to this whole mold thing works and try it in the future.

Report this post to a moderator | IP: Logged

03-11-2004 09:28 AM

Cafe Moderator

Registered: Mar 2000
Location: norwalk, CT USA
Posts: 2986

Lots of good questions here.

The best way to unmold a mousse is to chill or freeze it in the mold, and warm the outside just slightly until it slides out of the mold. Spray will not help you in any way.

Since your class is focused on CLASSICAL French, I wouldn't stray too far from what is classical, so while it is possible to add other ingredients to a choux paste, don't choose this time to play around with the formula. Use what you know, and you'll produce a much more classical product.

Don't think too hard, or get too creative with ingredients. Your instructor is most likely interested in whether you can grasp the tenets of French pastry; not whether you can expand on them. The apples, being the most intense flavor on the plate, really have the potential to shine, so make sure they are perfectly cooked and flavored.

Use your imagination in how you plate the dessert. Remember that texture and temperature count for a lot, as well as color and composition.

In the future, if you have any other pastry questions, please post them in the pastry forums. I look forward to hearing more from you there!

Sorry about not noticeing the pastry forum. i copied the message from before so that momoreg would know what i'm taking about. if there was a way for me to transfer my post in the cooking questions section to the pastry one, i would have done so.

i just wanted to inform momoreg about my practical. it was both good and bad. i made banana souffles with a hazelnut cream suace. they were perfect. excellent height on them, cooked through with good consitancey. the suace was an excellent match up. the only thing that was wrong with them, which the teacher did not mark off on, was the fact that the storeroom did not get in fresh banana's. so i had to use compound and it showed in the flavor of them.

my mousse is another story. i've used the same reciep many a time before and it always came out perfect. i've used the nestle white bars when i make it at home, but since i was in a culinary school, i got to use white chocolate. and i dont know what is up with the brand of chocolate they use, but it was a mess. i had melted it down and noticed that for some reason, it was a bit too liquid like in consitancy. that should have been my signal to start over. but i kept on going and after i folded in my egg whites, i noticed again it just wasn't the same as when i made it before. but by that time, i had to move on because of time (gotta give it time to chill and firm up). so i pour it into the molds and it starts seeping out through the bottom of the mold. i figure its a normal thing and go put in the freezer. come back 30min later and more of it is seeping out. another 30min later, the mousse still isn't firming up any. so i ditched that idea and got a dessert glass and filled it useing the mousse from one of the molds as plan B. when it was time for me to present, the moussee in the molds was still not firm enough to hold any shape so i had to go with my plan B. it just wasn't firm either. the teacher gave me a 2's in consitancy, texture, flavor (too sweet) and 4's in use of time, garnish (apples), and sanitation. so she then comments on how the she thinks it was the chocolate that somehow caused the mousse to go wrong, yet she still marked me on it. its like, come on now, i'm in school and the school is the one supplying the product, why make me off on it if the product isn't up to standard. but o'well.

now the sad thing was i had brought nesstle white bars with my incase i couldn't get white chocolate at school. thats what i use at home and its worked everytime.
post #2 of 2
It seems that you did fairly well, considering you hadn't prepared these desserts with the ingreds. you're used to working with. Chocolate and white chocolate can vary hugely from brand to brand (and sometimes from variety to variety within the same brand). It doesn't necessarily mean that theirs was substandard, but taste would have been the real determining factor there. White choc. can also be VEEERRYY sweet, so if you find the mousse too cloying, and not firm enough, don't fret. Just add more whipped cream.:lips:

Congratulations on a nice souffle. They're much less stressful to make than most people think, don't you agree?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking