Gingerbread and Chocolate Mousse Timbales

Name: Gingerbread and Chocolate Mousse Timbales
Yield: Yield 2 kg / 4 lb 6.55 oz
Ingredients: 441 g / 15.56 oz water; 880 g / 1 lb 15.04 oz eggs; 246 g / 8.68 oz pastry flour; 493 g / 1 lb 1.38 oz dark brown sugar; 6 g / .21 oz ground cinnamon; 893 g / 1 lb 15.5 oz heavy cream (40% fat); 2 g / .07 oz ground nutmeg; 536 g / 1 lb 2.19 oz bitter chocolate (64%); 6 g / .21 oz salt; 832 g / 1 lb 13.35 oz sugar; 83 g / 2.93 oz butter, melted but cool; 1 kg / 2 lb 3.27 oz bitter chocolate (64%); 187 g / 6.6 oz 64% chocolate; 23 g / .81 oz crystallized ginger, finely diced; 166 g / 5.86 oz sugar; 405 g / 14.29 oz eggs; 249 g / 8.78 oz crème fraîche; 246 g / 8.68 oz bread flour; 3 g / .11 oz ground clove; 250 g / 8.82 oz Dutch-process cocoa powder; 41 g / 1.45 oz gelatin sheets; 12 g / .42 oz ground ginger

Preparation info

Difficulty
Complex

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Gingerbread Génoise

880 g / 1 lb 15.04 oz eggs
493

Dessert
Spicy

Method

For the Génoise: Combine the eggs, sugar, and salt in a 20-qt mixer bowl. Place over a hot water bath and bring the contents of the bowl up to 48°C / 120°F while whisking slowly (don’t whisk too vigorously or else too much air will be incorporated and it will take too long for the ingredients to warm up).
Transfer the bowl to a mixer fitted with the whip