okay so i said to myself i was going to keep this a secret, take it to my grave, not let wild horses, interrogation specialists or people armed with blunt spoons drag it out of me etc etc but…. it is sunday, and i have hot coffee and a bun so i guess that means i’m in a good mood…. the tips are actually for the neoclassic buttercream but you may be able to extract some information and apply it to the mousseline….
so for ultimate neoclassic fluffiness… whisk and warm the eggs up in a water bath till they are just approachig warm… this ought to be about body temperature…. stick them in the kitchen aid and start beating them…
you really need to use a glass measuring cup for this, or at the very least a tall glass with a handle…
now you need to boil some water in your kettle…. don’t ask why, just comply…. before it starts to boil or simmer turn it off….
while the water is heating , start with your syrup and let it climb to the temperature you need it to get to….
meanwhile you’ll put the hot water into a basin or a tub or if your glass fits into the top of your kettle then you won’t need a separate basin…
so as soon as your syrup hits the right temperature take it off the flame and pour it into your glass…. chuck the pan on your mountain high pile of pots, spatulas and other tools sitting in the sink…. you should at this point, according to the book, put your glass of syrup in a cold water bath to stop it from cooking…. i usually skip this step and put my glass directly into my kettle (or basin of hot water) to keep the syrup fluid…. for me… this usually buys me a few minutes of time to collect myself and gather myself together before i start adding the syrup to the eggs….
so now… what i do is i just add the syrup which is still very fluid in a seriously thin stream .... if you are careful enough you don’t actually need to turn the mixer off at all and nothing splatters and the result are that you have a really really really fluffy base before you start adding the butter…. the first few times i tried to make the neoclassic… my biggest problem was with the syrup which very quickly became hard to “pour” because it was starting to cool….
i personally think that curdling happens due to temperature differences between the egg mixture and the butter so i guess the thing you want to do is make sure that your butter is the temperature of your mixture before you start adding it to the mixture…. also creaming the butter beforehand…. i guess this would add extra air…. but i really think that the purpose of the creaming is more to get it to the same texture as the egg mixture so that it blends easier…. but then i’m not sure if easier blending = better blending….
and as for the big batch question… i don’t see why if you had a mixer big enough you couldn’t make giant batches of this…. there’s no real chemical reaction going on right?
(where are the scientific papers on cake science?????????????????????????????????????????????? what is the point of men on the moon if they can’t bake a cookie when they get there????? )
sugar boutique - over and out.