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Bavarian mousses
 

Bavarian mousses

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    Bavarian mousses Bavarian mousses Presentation Transcript

    • Bavarian / Mousses
      • Classic gelatin desserts containing custard and whipped cream.
      • Mousses may have a softer texture than Bavarians, although there is no exact dividing line between the two.
      • Many Desserts called mousses are made exactly like Bavarians.
      • To Lighten the texture of a mousses is created by adding a whipped cream or meringue on both.
    • Bavarians Also known as “Bavarian Cream”
      • 3 Basic Components
      • Custard Sauce/ Crème Anglaise
      • Gelatine
      • Whipped Cream
      • Fruit Bavarian can be made like a regular custard-based bavarian cream by adding fruit puree and flavorings as a custard base.
    • Formula for: Vanilla Bavarian Cream Gelatin 20g Water 100ml Crème Anglaise Yolk 125g Sugar 125g Milk 500ml Vanilla 8ml Cream, Whipped 500ml
      • Bloomed the Gelatin in water for 5 mins.
      • Prepare the cream anglaise accordingly.
      • Cool the custard sauce in a chiller or on a Ice water bath.
      • 4. Whippd the cream to form a medium peak Or soft peak consistency.
      • 5. Stir in the melted gelatin to the cooled crème Anglaise mixture.
      • 6. Followed by the whipped cream.
      • 7. Chill until completely set.
      Wayne ,Gisslen , 4 th Ed.
    • Formula for: Fruit Bavarian Fruit Puree 250g Sugar 125g Lemon Juice 30ml gelatin 20g Water 100ml Cream, Whipped 500ml Wayne ,Gisslen , 4 th Ed.
      • Strain out the fruit puree into the sieve. Mix it with sugar and lemon juice. Stir the mixture or let it stand until the sugar is completely dissolved.
      • Soften the gelatin in a water for 5 mins. Heat the the mixture until dissolved.
      • Whipped the cream to medium peak consistency.
      • Stir in the melted gelatin mixture into the fruit puree. Followed by the whipped cream (FOLD it method).
    • Mousses Defined as a soft or creamy dessert made light and fluffy by the addition of whipped cream or meringue or both. In some mousses contain both beaten egg whites and whipped cream. When this is the case, FOLD in first the meringue followed by the cream in 3 addition, even it may loose some volume. The reason is that is the cream is added first, there is more danger that it will overbeaten and turn to butter during the folding and mixing procedures
    • Bavarian / Mousses Mousses and Bavarian cream can be molded and decorated in many ways, can be used to Make elaborate, elegant desserts. There are the basis for a variety of desserts called cold CHARLOTTES
      • The bavarian are molded in a ring molds lined with various sponge cake products.
      • Charlottes can be made in a large ring mold or a single portion sizes using a smaller ring molds.
    • Charlotte Russe
      • Lined the bottom and sides of a charlotte mold with Ladyfinger.
      • For the bottom, cut the lady finger and fit them in close together so that the points meet in the center.
      • The Lady finger must fit tightly so that there is no space between them.
      • Fill the mold with Bavarian cream mixture and chill until set.
      • Before unmolding, trim the tops of the ladyfingers so that they are level with the cream, if necessary .
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    • Charlotte Royale
      • Lined a round mold with a thin slice of a small jelly roll.
      • Fit them close together so that there is no space in between.
      • Fill the Mold with Bavarian mixture and chill until set.
    •