Embassy Single Origin: The First Bean-to-Bar Chocolate from Embassy Chocolate
At Embassy Chocolate, we are proud to present our first bean-to-bar chocolate product: The Embassy Davao 67% Single Origin Chocolate.
2 min read
Feb 6, 2023 10:52:23 AM
If you love to bake, or just love to eat baked goods in general, you probably have come across mousseline cream. It is a type of filling that is most used in classic French pastry, such as Paris brest, eclairs and profiteroles. And, like a lot of dessert filling out there, one of the most popular flavors is none other than chocolate mousseline cream.
Read on to find out more about mousseline cream and how to make it.
Take 2 parts of the humble pastry cream and enrich it with 1 part softened butter, and you will get yourself an indulgent mousseline cream. It has a silky texture that remains firm, and when piped it gives pronounced edges, making it highly suitable for decorating.
It can be used not only to fill paris brest, choux pastry and other classic French pastries, but also for sponge cakes, as well as buttercream for frosting cakes and cupcakes.
Read more: How to Make Chocolate Ganache Without Cream?
Pastry cream is a versatile custard-like cream with a thick texture. On its own, you can use it to fill cream puffs, mille-feuilles, and other desserts. If you need an inspiration for your pastry filling, here are two other creams you can make with pastry cream as a base:
To make chocolate mousseline cream, we first need to make our pastry cream. Then, after it has cooled, we will combine it with whipped butter.
Ingredients:
Preparation:
After the pastry cream is emulsified, cover it with plastic wrap and let it cool completely to room temperature. If you don’t, the pastry cream won’t mix well with the room temperature butter when combined. Make sure the plastic wrap touches the surface of the pastry cream to prevent a skin from forming.
Read more: Getting to Know 5 Types of Cake Icing
Ingredients:
Preparation:
This mousseline cream recipe is a part of our Gianduja Paris Brest recipe. Click here for the full recipe.
A 2:1 ratio might sound like you’re using a lot of butter, but do not reduce its amount! If you don’t follow the formula, the mousseline cream won’t have the right consistency, and its flavor will also be compromised.
If you prefer, you can add flavors to the base of your mousseline cream by adding liqueurs, lemon zest, dried fruits and/or nuts, or other flavoring you prefer. In the recipe we gave you, we went for milk chocolate to best complement the nutty taste of our Gianduja Paris Brest.
At Embassy Chocolate, we are proud to present our first bean-to-bar chocolate product: The Embassy Davao 67% Single Origin Chocolate.
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