Bavarians Chiffons Mousses And Souffls

All the preparations in this section have one thing in common: They all have a light, fluffy, or puffed texture created by the addition of whipped cream, beaten egg whites, or both.

Although these particular products may be new to you, you should have little trouble learning to prepare them if you have already studied the previous chapter and the first part of this chapter. Once you have learned to prepare crème anglaise, pastry cream, starch-thickened fruit fillings,meringues, and whipped cream and have learned to work with gelatin (read p.717 if you have not yet studied gelatin), all you have to do is combine these products in different ways to make bavarians, chiffons, mousses, and soufflés.

Let's look at these four items separately to see what they are made of. Afterward, we examine the procedures for assembling them.

BAVARIANS

A bavarian, also known as bavarian cream or bavaroise, is made of three basic elements: crème anglaise (flavored as desired), gelatin, and whipped cream.

That's all there is to it. Gelatin is softened in cold liquid, stirred into the hot crème anglaise until dissolved, and chilled until almost set.Whipped cream is then folded in, and the mixture is poured into a mold until set. It is unmolded for service.

Accurate measuring of the gelatin is important. If not enough gelatin is used, the dessert will be too soft to hold its shape. If too much is used, it will be too firm and rubbery.

CHIFFONS

Chiffons are most popular as fillings for chiffon pies, but they may also be served more simply as puddings and chilled desserts.

The major difference between chiffons and bavarians is that beaten egg whites are used in place of or in addition to whipped cream. In other words,chiffons are made of a base plus gelatin plus beaten egg whites. (Some chiffons also contain whipped cream.) Bases for chiffons include the following three main types.

1. Thickened with starch.

The procedure is the same as for fruit pie fillings made by the cooked juice or cooked fruit method, except the fruit is finely chopped or puréed. Most fruit chiffons are made this way.

2. Thickened with egg.

The procedure is the same as for custard sauce or crème anglaise. Many chocolate chiffons are made this way, as is pumpkin chiffon.

3. Thickened with egg and starch.

The procedure is the same as for pastry cream. Lemon chiffon is usually made this way.

MOUSSES

There are so many varieties of mousse that it is impossible to give a rule for all of them. In general, we define a mousse as any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both. Note that bavarians and chiffons both fit this description. In fact, they are often served as mousses, but with the gelatin reduced or left out so the mousse is softer.

Many kinds of base are used for mousses. The base may be nothing more than melted chocolate or puréed fresh fruit, or it may be more complex, like the bases for chiffons.

Some mousses contain both beaten egg whites and whipped cream.When this is the case, most chefs prefer to fold in the egg whites first, even though they may lose some volume.The reason is that if the cream is added first, there is more danger that it will be overbeaten and turn to butter during the folding and mixing procedure.

If egg whites are folded into a hot base, they will cook or coagulate,and the mousse will be firmer and more stable.Whipped cream should never be folded into hot mixtures, or it will melt and deflate.

DESSERT SOUFFLÉS

Soufflés are lightened with beaten egg whites, then baked. Baking causes the soufflé to rise like a cake because the air in the egg foam expands when heated.

To understand the structure of dessert soufflés, we can divide their preparation into four stages:

Many kinds are used for dessert soufflés. Most are heavy, starch-thickened preparations, such as pastry cream or sweetened white sauce.

2. Egg yolks.

When used,these are added to the base.

3. Egg whites.

Whenever possible, egg whites should be whipped with some of the sugar.This makes dessert soufflés more stable than entrée soufflés.

4. Baking.

Review the section on entrée soufflés (pp. 796-797) so you understand the general principles of baking soufflés.

SUMMARY AND COMPARISON

1. Bavarian.

Base: custard sauce Gelatin

Whipped cream

2. Chiffon.

Base: Starch-thickened (fruit filling type) Egg-thickened (custard type)

Egg- and starch-thickened (pastry cream type)

Gelatin Egg whites

(Optional whipped cream)

3. Mousse.

Base: many varieties

Little or no gelatin

Egg whites and/or whipped cream

Base: many varieties, usually containing egg yolk Egg whites Baked

eneral Procedure

The following is a general procedure only. It is not a detailed method for one specific dessert but will give you a basic understanding that will help you tackle many recipes. These basic steps apply to most bavarians, chiffons, mousses, and soufflés.

1. Prepare the base.

2. If gelatin is used, soften it in cold liquid and stir it into the hot base until dissolved. Chill until almost set.

3. Fold in the beaten egg whites and/or whipped cream.

4. Chill (for bavarians, chiffons, and mousses) or bake (for soufflés).

Bavarian Cream

Portions: 24 Portion size: 3 oz (90 g)

U.S. Metric Ingredients oz 45 g Gelatin (unflavored)

10 oz 300 mL Cold water

Crème anglaise: 2.

12

12

Egg yolks

8 oz

250 g

Sugar

1 qt

1 L

Milk

1 tbsp

15 mL

Vanilla

Prepare the crème anglaise; Whip the egg yolks and sugar until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Add vanilla. Cook over a hot-water bath, stirring constantly, until it just thickens slightly. (Review p. 1007) for details on making crème anglaise.)

When the sauce is still hot, add the softened gelatin. Stir until the gelatin is dissolved.

Cool in the refrigerator or over crushed ice, stirring occasionally to keep the mixture smooth.

5. While the custard sauce is cooling, whip the cream until it forms soft, not stiff, peaks. Do not overwhip.

6. When the custard sauce is very thick but not yet set, fold in the whipped cream.

7. Pour into molds or into serving dishes.

8. Chill until completely set. If prepared in molds, unmold for service.

Variations

Chocolate Bavarian Cream

Add 12 oz (350 g) sweetened chocolate, chopped or grated, to the hot crème anglaise. Stir until completely melted and blended in.

Coffee Bavarian Cream

Add 3 tbsp (45 mL) instant coffee powder to the hot créme anglaise. Strawberry Bavarian Cream

Reduce the milk to 1 pt (500 mL) and the sugar to 6 oz (175 g) when making the crème anglaise. Mash 1 lb (500 g) strawberries with 6 oz (175 g) sugar, or use 1 '/S lb (700 g) frozen, sweetened strawberries. Stir this purée into the custard sauce before adding the whipped cream.

Raspberry Bavarian Cream

Prepare like Strawberry Bavarian Cream, using raspberries.

1 qt 1 L Heavy cream

Per Serving:

Calories, 240; Protein, 5 g; Fat, 19 g (70 % cal.); Cholesterol, 165 mg; Carbohydrates, 13 g; Fiber, 0 g; Sodium, 45 mg.

Strawberry Chiffon Dessert or Pie Filling

six 8-inch (20-cm) pies five 9-inch (23-cm) pies four 10-inch (25-cm) pies U.S. Metric

Ingredients

Procedure

4 lb

1800 g

Frozen sweetened strawberries (see note) Salt

Cornstarch Water

1. Thaw and drain the strawberries, reserving the juice. Chop the strawberries coarsely.

2. Place the reserved juice and salt in a saucepan. Bring to a boil.

3. Dissolve the cornstarch in the water and stir into the strawberry juice. Cook until thick. Remove from heat.

30 g 250 mL 30 mL

Gelatin 4. Soften the gelatin in the water. Add to the hot, thickened fruit juice and

Water, cold stir until completely dissolved.

Lemon juice 5. Stir in the lemon juice and the drained strawberries.

6. Chill the mixture until thickened but not set.

1 lb 450 g Egg whites

12 oz 350 g Sugar

Per 1 ounce:

Calories, 40; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 9 g; Fiber, 0 g; Sodium, 30 mg.

Note: To use fresh strawberries, slice or dice 3 lb (1.4 kg) fresh, hulled strawberries and mix with 1 lb (450 g) sugar. Let stand 2 hours in refrig erator. Drain and reserve juice. Proceed as in basic recipe.

Raspberry Chiffon Dessert or Pie Filling

Substitute raspberries for strawberries in basic recipe.

Pineapple Chiffon Dessert or Pie Filling

Use 3 lb (1.4 kg) crushed pineapple. Mix the drained juice with an additional 1 pt (500 mL) pineapple juice and add 8 oz (225 g) sugar.

Frozen Strawberry or Raspberry Mousse

Omit gelatin and second quantity of water from basic recipe or from raspberry variation. Reduce egg whites to 8 oz (225 g). Whip 1V2 pt (750 mL) heavy cream and fold it in after the meringue. Pour into molds or other containers and freeze.

7. Beat the egg whites until they form soft peaks.

8. Gradually add the sugar and continue to beat until a thick, glossy meringue is formed.

9. Fold the meringue into the fruit mixture.

10. Portion into individual serving dishes or fill baked pie shells.

11. Chill until set.

Variations_

For a creamier chiffon, reduce egg whites to 12 oz (350 g). Whip 1 pt (500 mL) heavy cream and fold it in after the meringue.

Chocolate Chiffon Dessert or Pie Filling

five 9-inch (23-cm) pies

four 10-inch (25-cm) pies U.S. Metric Ingredients

■ Procedure

1. Combine the chocolate and water in a heavy saucepan. Bring to a simmer, stirring constantly until smooth.

10 oz 300 g Unsweetened chocolate

112 pt 750 mL Water

1 lb 450 g Egg yolks 1 lb 450 g Sugar

2. Beat the egg yolks and sugar together with the whip attachment until thick and light.

3. With the mixer running, gradually pour in the chocolate mixture.

4. Return the mixture to the saucepan and stir over very low heat until thickened. Remove from heat.

1 oz 30 g Gelatin 8 fl oz 250 mL Water, cold

5. Soften the gelatin in the water. Add to the hot chocolate mixture and stir until the gelatin is completely dissolved.

6. Chill until thick but not set.

1 lb 4 oz 575 g Egg whites 1 lb 8 oz 700 g Sugar

Per 1 ounce:

Calories, 70; Protein, 2 g; Fat, 2.5 g (30% cal.); Cholesterol, 50 mg; Carbohydrates, 11 g; Fiber, 0 g; Sodium, 10 mg.

7. Beat the egg whites until they form soft peaks.

8. Gradually beat in the sugar. Continue beating until a firm, glossy meringue is formed.

9. Fold into the chocolate mixture.

10. Pour into serving dishes or into baked pie shells. Chill until set.

Variation

Chocolate Cream Chiffon Pie Filling

For a creamier chiffon, reduce the egg whites to 1 lb (450 g). Whip 1 pt (500 mL) heavy cream and fold it in after the meringue.

Lemon Chiffon Dessert or Pie Filling

Yield:

7 lb (3.2 kg)

six 8-inch (20-cm)pies

five 9-inch (23-cm)pies

U.S.

four 10-inch (25-cm) pies

Ingredients

Procedure

Metric

pt

750 mL

1.

Dissolve the sugar in the water and bring to a boil.

Water

8 oz

250 g

Sugar

12 oz

375 g

Egg yolks

2.

Beat together the egg yolks, water, cornstarch, sugar, and lemon zest un

4 fl oz

125 mL

Water, cold

til smooth.

3 oz

90 g

Cornstarch

3.

Gradually beat in the boiling water in a thin stream.

8 oz

250 g

Sugar

4.

Return the mixture to the heat and bring to a boil, beating constantly

Grated zest of

with a whip.

4 lemons

5.

As soon as the mixture thickens and boils, remove it from the heat.

1 oz

30 g

Gelatin

6.

Soften the gelatin in the cold water.

8 fl oz

250 mL

Water, cold

7.

Add the gelatin to the hot lemon mixture. Stir until it is dissolved.

12 fl oz 350 mL

Lemon juice

8.

Stir in the lemon juice.

9.

Chill until thick but not set.

450 g 450 g

Egg whites Sugar

Per 1 ounce:

Calories, 50; Protein, 1 g; Fat, 1 g (18% cal.); Cholesterol, 40 mg; Carbohydrates, 9 g; Fiber, 0 g; Sodium, 10 mg.

10. Beat the egg whites until they form soft peaks.

11. Gradually add the sugar and continue to beat until a thick, glossy meringue is formed.

12. Fold the meringue into the lemon mixture.

13. Pour into individual serving dishes or fill baked pie shells.

14. Chill until set.

Variations_

. Lime Chiffon Dessert or Pie Filling

Substitute lime juice and zest for the lemon.

Orange Chiffon Dessert or Pie Filling

Use orange juice instead of water in step 1 and omit the first 8 oz (250 g) sugar. Substitute orange zest for the lemon zest. Reduce the lemon juice to 4 fl oz (125 mL).

Frozen Lemon Mousse

Omit the gelatin and the water used to dissolve it. Decrease egg whites to 12 oz (350 g). Whip 1 qt (1 L) heavy cream and fold it in after meringue. Pour into molds or other containers and freeze.

Pumpkin Chiffon Dessert or Pie Filling

six 8-inch (20-cm) pies five 9-inch (23-cm) pies four 10-inch (25-cm) pies

six 8-inch (20-cm) pies five 9-inch (23-cm) pies four 10-inch (25-cm) pies

U.S.

Metric

Ingredients

212 lb

1.2 kg

Pumpkin purée

1 lb 4 oz

600 g

Brown sugar

12 oz

350 g

Milk

12 oz

350 g

Egg yolks, beaten

1 tsp

5 mL

Salt

4 tsp

20 mL

Cinnamon

2 tsp

10 mL

Nutmeg

1 tsp

5 mL

Ground ginger

1 oz

30 g

Gelatin

8 fl oz

250 mL

Water, cold

1 lb

450 g

Egg whites

1 lb

450 g

Granulated sugar

Procedure

Combine the pumpkin, brown sugar, milk, egg yolks, salt, and spices. Mix until smooth and uniform.

Place in a double boiler. Cook, stirring frequently, until thickened or until the temperature of the mixture reaches 185°F (85°C). Remove from heat.

3. Soften the gelatin in the water.

4. Add it to the hot pumpkin mixture and stir until dissolved.

5. Chill until very thick but not set.

Per 1 ounce:

Calories, 50; Protein, 1 g; Fat, 1 g (18% cal.); Cholesterol, 35 mg; Carbohydrates, 9 g; Fiber, 0 g; Sodium, 30 mg.

6. Beat egg whites until they form soft peaks.

7. Gradually add the granulated sugar and continue to beat until a thick meringue is formed.

8. Fold the meringue into the pumpkin mixture.

9. Portion into individual serving dishes or fill baked pie shells. Chill until set.

Variation_

Pumpkin Cream Chiffon

Reduce the egg whites to 12 oz (350 g). Whip 1 pt (500 mL) heavy cream and fold it in after the meringue.

1020 Chapter 35 • Creams, Custards, Puddings, Frozen Desserts, and Sauces Vanilla Soufflé

Portions: 10 Portion size: iïh oz (125 g)

U.S. Metric Ingredients

■ Procedure

3 oz 90 g Flour 3 oz 90 g Butter

1. Work the flour and butter together to form a smooth paste.

4oz 125g Sugar 1 pt 500 mL Milk

2. Dissolve the sugar in the milk and bring to a boil. Remove from the heat.

3. With a wire whip, beat in the flour paste. Beat vigorously to make sure there are no lumps.

4. Return the mixture to the heat and bring to a boil, beating constantly. Simmer for several minutes, until the mixture is very thick and no starchy taste remains.

5. Transfer the mixture to a mixing bowl. Cover and let cool for 5-10 minutes.

as needed as needed Butter as needed as needed Sugar

6. While the mixture is cooling, butter the soufflé dishes well and coat with sugar. For 1 recipe, use 1 dish, 10 in. (25 cm) in diameter; 2 dishes, 7 in. (18 cm) in diameter; or 10 single-portion dishes.

8 8 Egg yolks 2 tsp 10 mL Vanilla

7. Quickly beat the egg yolks and vanilla into the milk mixture.

Beat the egg whites until they form soft peaks. Add the sugar and beat until the mixture forms firm, moist peaks.

Fold the egg whites into the soufflé base.

Pour the mixture into the prepared baking dishes and smooth the tops. Bake at 375°F (190°C). Approximate baking times are 45-50 minutes for a 10-in. (25-cm) dish, 30-40 minutes for a 7-in. (18-cm) dish, and 15 minutes for single-portion dishes.

Chocolate Soufflé

Add 3 oz (90 g) melted unsweetened chocolate and 1 oz (30 g) melted sweet chocolate to the base after step 5.

Lemon Soufflé

Instead of vanilla, use the grated zest of 2 lemons for flavoring. Liqueur Soufflé

Flavor with 2-3 fl oz (60-90 mL) liqueur, such as kirsch or Grand Marnier, added after step 5.

8-10 8-10 Egg whites 8.

2 oz 60 g Sugar

Per serving;

Calories, 270; Protein, 8 g; Fat, 13 g (44% cal.); 11

Cholesterol, 195 mg; Carbohydrates, 29 g; Fiber, 0 g; Sodium, 150 mg.

Coffee Soufflé

Flavor with 2 tbsp (30 mL) instant coffee powder, added to the milk in step 2.

Chocolate Mousse

Yield: about 23A lb (1.25 kg) or 21/ipt (1.25 L) Portions: 12 Portion size: 41/i fl oz (145 mL) U.S. Metric Ingredients

1 lb 500 g Bittersweet chocolate 4 oz 125 g Butter 6 oz 180 g Egg yolks

■ Procedure

1. Melt the chocolate over hot water.

2. Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in.

3. Add the egg yolks, one at a time. Mix in each yolk completely before adding the next.

8 oz 250 g Egg whites 21/z oz 75 g Sugar

4. Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form stiff but moist peaks. Do not overbeat.

5. Fold the egg whites into the chocolate.

8 floz 250 mL Heavy cream

Per serving:

Calories, 380; Protein, 6 g; Fat, 29 g (64% cal.); Cholesterol, 220 mg; Carbohydrates, 30 g; Fiber; 2 g; Sodium, 120 mg.

6. Whip the heavy cream until it forms soft peaks. Fold it into the chocolate mixture.

7. Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube.

8. Chill the mousse well before serving.

Note: This mixture may also be used as a filling for cakes, pastries, and baked meringues. For another, very different chocolate mousse recipe, see the variation following the recipe for Chocolate Chiffon earlier in this chapter.

Continue reading here: Frozen Desserts

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Responses

  • OTHO
    What are similarities between Bavarian and chiffon ?
    11 months ago
  • Martina
    What a mousse souffle and bavarian cream have in common?
    2 years ago
  • katy
    How are stillfrozen desserts similar to Bavarians?
    2 years ago
  • delma
    What do bavarians chiffons mousses and souffles have in common?
    2 years ago
  • lalli
    How to make MOUSSE BAVARIANS?
    2 years ago
  • brhane
    Does chiffon contains gelatin?
    2 years ago
  • silvia
    How are bavarian, chiffon, mousse and soufflé similar?
    2 years ago