Baking with Payard, Part Deux
Yesterday I had a chance to return to Payard’s Simply Sensational Desserts. After the success with his lemon tart and reasonable luck with his chocolate tart, I decided to tackle his chocolate mousse cake.
I must say it was tasty indeed! In fact so much so, that I didn’t have the patience to decorate it fully or let the mousse set fully, which is why the middle layers are a bit thin. (It wasn’t all my fault. I had friends who heard I was baking, and they had even less patience than me.)
In the book he suggests two mousses – milk and dark chocolate, but he mentions that he makes it for his own shop with three – white, dark, and milk chocolate. So I did that very thing, using Valrhona for the bitter chocolate, Lindt for the milk chocolate, and Green and Black’s for the white chocolate.
For making a chocolate emulsion he has a different method than I described before.
It’s a tricky thing making a chocolate emulsion, and he gets around it by chopping the chocolate, adding boiling cream, and stirring it until the mixture is smooth.
This works very well and has a velvety result, if you have the patience to chop all that chocolate!
This entry was posted on Monday, May 15th, 2006 at 10:34 pm and is filed under Tips & Tricks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.