« MA-MOUSSE » Au chocolat!
Par Patrick AGNELLET
FOR THIS RECIPE
- Recipe for 10 pots
1/ Recipe for crushed raspberries: 60 g per pot
- 550 g raspberries
- 50 g granulated sugar
Crush the raspberries roughly, add the granulated sugar, then place in the bottom of the pot and set aside in the freezer.
2/ Recipe for chocolate mousse: 80 g per pot
- 210 g fresh cream, 35% fat
- 30 g milk
- 340 g dark chocolate, 65% cocoa
- 225 g very fresh egg white
- 37 g sugar
Make a ganache by bringing the combined cream and milk to the boil, then incorporate the chocolate and mix until the texture is smooth.
Whisk the 225g egg whites with the 37 g sugar until firm. Incorporate the meringue into the ganache while it is still warm. Immediately use a star nozzle to pipe the mixture over the previously frozen coulis.
3/ Finishing touches and decoration
This chocolate mousse can be garnished with any fruit or topping of your choosing.
OUR SMALL STEPS
Chef Sébastien Bouillet in Lyon, and the international consultant Johan Martin open a pop-up around the pastry shop on 16 and 17 October at the Bouillet pastry shop in La Croix-Rousse. A unique opportunity to discover the haute couture pastries of this international ambassador of French know-how!
Laurent Le Daniel, Relais Desserts in Rennes, has just been unanimously elected President of the Confédération de la Pâtisserie. He succeeded Pierre Mirgalet, who had held this position until now.
The tenth season of the "Meilleur Pâtissier" (Best Pastry Chef), the famous show hosted by Cyril Lignac and Mercotte started this Thursday, on M6! This is now followed by "Gâteaux sur commande" (Cakes on Command), a program co-hosted by Marie Portolano and Merouan Bounekraf involving the emblematic candidates of the last 9 years.