This bavaroise cafe (coffee mousse) recipe is a great way to start learning advanced patisserie.
Chef Janelle Toh from the Academy of Pastry and Bakery Arts Philippines demonstrates this bavaroise cafe mousse with chocolate ganache insert recipe. This is the second part of her coffee dessert demonstration. Here are the top tips we got from her demo:
Tip 1: When stirring milk/cream mixtures over fire, do so in a figure 8 motion.
Here’s WHY: This makes sure you get every part of the bottom of the pot and avoid burnt areas.
Tip 2: Cool hot mixtures over an ice bath down to 35 degrees Celcius before folding in whipped cream.
Here’s WHY: A mixture too hot will melt the whipped cream (as it contains butter fat with a 36 degrees Celcius melting point) and deflate it instantly. A mixture too cold might start to set as it contains gelatin.
Tip 3: When adding inserts, fill the mould slightly with mousse, freeze until set, and add the insert with the rest of the mousse after.
Here’s WHY: Inserts are usually heavier than mousses and will tend to sink to the bottom of the mould. The frozen mousse layer will serve as a platform for the insert to stay in the center of the cake.
Coffee Mousse (with Chocolate Ganache Insert)
Recipe from Academy of Pastry and Bakery Arts Philippines
Coffee Granules 9g
Egg Yolks 90g
Granulated Sugar 63g
Whipping Cream 225g
1. Simmer milk and coffee powder.
2. Whisk egg yolks and sugar.
3. Pour the simmering milk /coffee mixture onto the yolk/sugar while constantly whisking.
4. Place the new mixture back into the pot and cook while constantly stirring over low heat until 82 degrees Celcius.
5. Transfer to a clean bowl and add the melted gelatin.
6. Place the bowl over an ice bath and stir until the mixture reaches 35 degrees.
7. Start whipping the cream in medium speed until a soft peak has been reached.
8. Add the whipped cream to the coffee mixture in three stages, mixing gently after each addition.
9. Use a hand wire whisk to fold the mixture. For fluid mousse bases, a hand wire whisk makes folding easier than a rubber spatsula.
10. Place mousse in a piping bag and pipe a small amount (around 1/4 of the mould), freeze. It will take only a few minutes.
11. When the mousse has frozen solid, fill with more mousse mixture and carefully place the insert in the center.
12. Add more mousse and level the top portion neatly. Freeze until solid.
13. Carefully unmould the frozen mousse. Set aside for glazing.
Thanks to Chef Janelle Toh of Academy of Pastry and Bakery Arts Philippines!