|
|
|
|
| Mother's
Day Flower Pot with Chocolate Mousse - Pâte à Bombe method Recipe by Stanton Ho, Corporate Pastry Chef Featuring our “Flower Pot” (item#572D) |
Preparation: 1. Melt the chocolate.2. Whip the heavy cream to a soft peak. Reserve until ready for folding in the last stage of this mix. 3. Whisk the yolks and egg in the mixer 4. Cook the sugar to 115° C (240° F) and pour over the whisked egg mixture while in the medium-high mixing stage. The yolks and egg will form a pale yellow or ribbon stage appearance. Continue to whisk until room temperature. This completes the Pâte à Bombe. 5. Mix 1/3 of the whipped cream into the chocolate. Fold in the Pâte à Bombe. Add the rest of the whipped cream and continue to fold until completely blended. For Garnish: |
||||||||||||||||||||||||||
