I must begin by confessing I am by no means a professional chef, but when I do learn how to cook things I like to learn the method and mode that's most professional. I purchased the CIA's textbook and, when I have an opportunity between my two college majors I give something a try. Most of it has been pretty easy (braising and sauteeing things) but I went ahead and gave mousse a try today. While "The Professional Chef 7th Edition" gives a fine recipe, I want to know why it has me do what I do, and whether this recipe can applied with any flexibility. More or less this it how it goes
Melt 300g of chocolate with 45 g of butter.
In a separate bowl over a hot water bath mix 5 egg yolks with half an ounce of water and 30g of sugar. Once the mixture reaches 145F take it off and whisk until cool and forms ribbons.
In yet another bowl over hot water add 5 egg whites and 30g of sugar and whisk until it reaches 145F, take off and whisk until soft peaks form.
Take egg white mix and fold into egg yolk mix. Fold in chocolate-butter mix. Fold in 240g of heavy cream. Done.
Is this the conventional recipe everyone else uses for mousse? The 145F shock to the egg whites seems unnecessary, as every other internet based recipe seems to simply whip up the egg whites the the standard pinch of salt and sugar. So is that temp raise just for ridding the eggs of potential bugs?
And does the same apply for the yolk heat shock? The whisking of the yolks seems to be more common, kind of like a sabayon (for the purpose of thickening that is) but in actuality the yolks are only on there for 15-20 seconds before they hit 145F.
So is there something here that I don't quite understand? And is there any difference in order of how things are folded into each other?
Thank you for your time.
Humbly,
Garrett B.
Melt 300g of chocolate with 45 g of butter.
In a separate bowl over a hot water bath mix 5 egg yolks with half an ounce of water and 30g of sugar. Once the mixture reaches 145F take it off and whisk until cool and forms ribbons.
In yet another bowl over hot water add 5 egg whites and 30g of sugar and whisk until it reaches 145F, take off and whisk until soft peaks form.
Take egg white mix and fold into egg yolk mix. Fold in chocolate-butter mix. Fold in 240g of heavy cream. Done.
Is this the conventional recipe everyone else uses for mousse? The 145F shock to the egg whites seems unnecessary, as every other internet based recipe seems to simply whip up the egg whites the the standard pinch of salt and sugar. So is that temp raise just for ridding the eggs of potential bugs?
And does the same apply for the yolk heat shock? The whisking of the yolks seems to be more common, kind of like a sabayon (for the purpose of thickening that is) but in actuality the yolks are only on there for 15-20 seconds before they hit 145F.
So is there something here that I don't quite understand? And is there any difference in order of how things are folded into each other?
Thank you for your time.
Humbly,
Garrett B.
