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White Chocolate Mousse Pâte à Bombe
Preparation info
- Makes
7 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Heavy cream |
Method
- Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
- Whip the cream to soft peaks. Cover and reserve under refrigeration.
- Bloom the gelatin in cold water.
- Melt the chocolate in a mixer bowl over barely simmering water.
- Bring the milk to a
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