Jack Burke

Introductions

We are changing gears this week, and switching from all things bread to all things fillings and custards, as well as mousse. There are a few different methods to making each, as well as countless variations for the different fillings, custards, and mousse for all different pastries. They can vary region to region, and even one bakery to another.

Background Information

Let’s first talk about what custard is, and how it can vary. According to Dini Kodippili at The Flavor Bender, “Custard is a thickened base made with dairy, sugar, and eggs, with the addition of cornstarch in some instances. But they all contain dairy, sugar, and eggs,” (Kodippili 2023). Where a custard can vary is how it is prepared, and how tight or loose it is. Some custards are baked, while others are cooked on the stove-top and used as fillings and such. Baked custards are those such as creme brûlée. Some custards are tighter, while others are loose almost more like a sauce.

Our other dish, mousse, is similar to custard and that it too can vary based on its preparation and ingredients. Erin Jeanne McDowell writes, “mousse is made by folding aerators into a base. These aerators can be whipped cream, meringue (egg whites + sugar), pâte à bombe (whole eggs and/or egg yolks + sugar), or a combination. The base can be a whole host of things: melted chocolate, puréed fruit, fruit curd, or a prepared custard (like pudding or crème anglaise, a “vanilla sauce” of dairy base and thickened with egg yolks made on the stovetop),” (McDowell 2021).

Dish/Method Variations

Our recipes all vary by their type of chocolate, so the mousse variations are pretty much given to us. Other variations for the chocolate-covered strawberries would be different garnishes and plating options that could result in different flavor profiles, such as a white chocolate drizzle or fresh mint.

Recipes & Plan of Work

Works Cited

Kodippili, D. (2023, April 17). Types of custard (Comprehensive guide). The Flavor Bender. https://www.theflavorbender.com/types-of-custard/

McDowell, E. J. (2021, December 20). Everything you need to know to make mousse. Food52. https://food52.com/story/15633-everything-you-need-to-know-to-make-mousse