7. Close the dough as a pouch..
8. Cook in the ventilated oven at 180°C until the dough is cooked (15 min ± 1 min).
On six tries, only one gave an intact product, with the mousse trapping the liquid inside.
The mousse was as hard as expected, giving a nice firmness in mouth. The liquid was released
by chewing the mousse.
Figure 29 : before being cooked
Figure 30 : results after cooking.
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However, the dough was too fine and too dry, and it wasn’t crunchy. Also, it didn’t set with the
mousse, which made its cutting difficult.
While cooking, the liquid passed through the broken dough because the mousse didn’t trap the
liquid correctly. Indeed, during their manufacture, the balls of ice melted quickly and made the setting of
the mousse difficult. Furthermore, the weight and the hardness of the ice balls with regard to the mousse
could have caused a hole in the mousse layer.
According to the Chefs, the use of batter instead of bread dough would give a touch of crispiness.
The idea was to cook first the mousse trapping the liquid inside and then to add and cook the batter.
Nevertheless, the solid coat in contact with the foam had the interest to avoid the formation of air bubbles
between the different layers. Thus, different experiments were realized in terms of cooking.
III.13.4. Cooking first the foam and then the solid coat.
III.13.4.1. Material and method:
· Some foam (here, a foam of veal).
· Some juice (here, we tried with some tap water)
· Sherbet spoon.
· Honeycombed (half spheres from 20 to 25 mm of diameter and 15 mm of depth) mould (in
polycarbon), brand Elixix.
· Vapor oven, brand Convotherme OEB, precision 2°C.
1. Freeze the juice, put the ice in the pacojet.
2. Make some spheres of ice (10 mm of diameter) with the sherbert spoon, and store them in the deep
3. Put 1/2 teaspoon of mousse in each alveolus of the honeycombed mould. Spread it until it reaches
the edges of the mould (its thickness would be about 5 mm).
4. Put an half of a frozen sphere on the top and recover it with some mousse.