mousseline question again…
Posted: 20 March 2009 11:39 AM   [ Ignore ]
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so usually i have been making vanilla mousseline adding 1TB of vanilla.

Now i am going ot make the choc mousseline . in TCB it says to add 5oz melted chocolate and I am wondering, can I add more than that to make it darker?? Do I also have to add some sort of liquid TOO (for regular mousseline it says to add some sort of liquer, but is this omitted when you add chocolate?)I honestly can’t remember from the time i made the choc mousseline.


Also, same for the fruit mousseline. Do I need to add some sort of liquid (liquor, vanilla) BEFORE i add the fruit? Or do I just omit it entirely?

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Posted: 20 March 2009 12:31 PM   [ Ignore ]   [ # 1 ]
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Hello Ski,

  I recently made the mousseline buttercream for a cake served at a baby shower and I left out the liqueur since it was going to be eaten by a pregnant woman. The mousseline tasted just fine to everyone at the party. I made the mousseline before with Grand Marnier and quite frankly, I really prefer it without the liqueur. So it seems that the addition of liqueur is optional. Without it I was still able to get a good consistency and it was easy to work with. I’ve never made the chocolate mousseline so I can’t tell you one way or the other about variations of that one. Good luck and let us know how it turns out for you.

~Matthew smile

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Posted: 20 March 2009 01:50 PM   [ Ignore ]   [ # 2 ]
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adding more chocolate won’t really make it darker. to darken you have to use food color. i prefer caramel color base (for root beer) that i buy at the rest supply, but wilton color will be fine too.

i ALWAYS add vanilla to MBC to temper the butter flavor. you don’t HAVE to add anything if your fruit is sweet. best thing to do is add the fruit taste and adjust for flavor. you can add the flavoring after the fruit, it won’t change the texture too much at that point.

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Posted: 20 March 2009 02:24 PM   [ Ignore ]   [ # 3 ]
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Hi Ski - Every batch of Mousseline I’ve made is flavored only with Vanilla extract - I have yet to use liquor.  I will at some point, but people really do LOVE my vanilla version.  When I decide to add fruit purees, I do so in addition to using the vanilla.

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Posted: 20 March 2009 02:41 PM   [ Ignore ]   [ # 4 ]
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ok so what i am gathering is that the vanilla won’t do anything to the consistency of it. I like adding vanilla to the regular mousseline mm tastes so good, but i will leave it out for the chocolate and fruit mousseline.

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Posted: 20 March 2009 02:59 PM   [ Ignore ]   [ # 5 ]
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skiweaver9 - 20 March 2009 05:41 PM

ok so what i am gathering is that the vanilla won’t do anything to the consistency of it. I like adding vanilla to the regular mousseline mm tastes so good, but i will leave it out for the chocolate and fruit mousseline.

Vanilla is much like salt in its ability to accent other flavors, especially chocolate.  You might want to do a mini taste test with and without to see which you prefer.  In any case, have fun with it!

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Posted: 20 March 2009 04:00 PM   [ Ignore ]   [ # 6 ]
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hm interesting. I LOVE vanilla i think i am going to add it. haha

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Posted: 20 March 2009 04:12 PM   [ Ignore ]   [ # 7 ]
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OK, I know I’m in the minority here (Hector, chime in anytime!), but just to weigh in on the other side of this question- I really do prefer a well-chosen liqueur added to mousseline, even in addition to chocolate or fruit puree or curd.  It improves texture/mouthfeel and adds a layer of complexity to the flavor that you just can’t get with a single note of chocolate or fruit.  And I have never had a mousseline break when adding both.  I usually flavor the buttercream a day ahead to give the alcohol some time to mellow. 

When something other than the liqueur is to be the primary flavoring, I don’t use the whole 3 oz, but rather use a smaller amount and taste as I go when adding it.  I stop when I can just taste a difference, but still can’t quite make out the secondary flavor (liqueur or extract or whatever) on its own. 

Chocolate is enhanced by Kahlua (or a little instant espresso dissolved in water or vanilla extract), Frangelico, Grand Marnier, or cognac.

Vanilla extract is great to combine with chocolate, and/or coffee, or apricot puree, but I would not combine it with any fruit curd.  For Lemon curd, add Limoncello to taste (again, use less than the full 3oz to let the curd flavor shine through) and for orange curd, use a little Cointreu.  For raspberry, I would look for a qood quality raspberry eau de vie or chambord, and for strawberry, I would just leave it as is, except maybe add a little of La Cuisine’s wild strawberry essence (or do as Hector does, and use Cordon Rose strawberry conserve for both the puree and the liqueur).  If you want to add extract to raspberry and strawberry (not my choice), use almond or vanilla very sparingly- keep it in the background.

One of my all-time favorite mousselines is hazelnut, which I flavor with Frangelico, hazelnut paste, vanilla, and cocoa butter.  Lemon curd mousseline is also wonderful, as is apricot-vanilla.

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Posted: 20 March 2009 04:44 PM   [ Ignore ]   [ # 8 ]
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ok thanks for the tips. This is really helpful

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Posted: 21 March 2009 02:10 AM   [ Ignore ]   [ # 9 ]
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I haver zero to add what julie said!  well done everyone.  heading to make 100 plus white chocolate rose leaves this evening!

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Posted: 21 March 2009 11:49 AM   [ Ignore ]   [ # 10 ]
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Oh yes, I’ve enhanced the strawberry mousseline with a little strawberry essence from La Cuisine.  It’s super yummy!  I’ve used the pistachio essence too, but it’s color is a light caramel brown, so I had to tint that buttercream with a bit of green color.

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Posted: 22 March 2009 03:04 PM   [ Ignore ]   [ # 11 ]
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Patrincia, i use several of their essences:  strawberry, raspberry, orange, chocolate, pistachio!

Was on my way of finishing 100 white chocolate rose leaves, but stopped at 60 when found out the party was cancelled.  Bittersweet cake and bittersweet story, I’ve posted just last night on the blog:  http://www.realbakingwithrose.com/2009/03/hectors_yellow_roses.html

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Posted: 23 March 2009 11:03 AM   [ Ignore ]   [ # 12 ]
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hectorwong - 22 March 2009 06:04 PM

Patrincia, i use several of their essences:  strawberry, raspberry, orange, chocolate, pistachio!

Was on my way of finishing 100 white chocolate rose leaves, but stopped at 60 when found out the party was cancelled.  Bittersweet cake and bittersweet story, I’ve posted just last night on the blog:  http://www.realbakingwithrose.com/2009/03/hectors_yellow_roses.html

I will definitely purchase more Essences the next time I shop at La Cuisine!
Fantastic cake presentation!  So sorry to hear the reason for the party cancellation.  Thankfully, chocolate leaves have a pretty long shelf life.  Hope your friend is better soon!

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