The art of french pastry phần 571

desired Chocolate Curls, optional | As desired | As desired METHOD MAKING THE FROZEN MOUSSE Chill a mixing bowl or the bowl of your stand mixer for 15 minutes 2 Place the coffee beans and coriander seed in a disposable pastry bag, hold the end shut, and crush the beans slightly with a rolling pin Be careful not to crush to a powder Place the whole milk in a medium saucepan and add the crushed beans and the coriander seed Bring to a boil over low heat Immediately turn off the heat and cover with plastic wrap Infuse for 15 minutes Meanwhile, if working with a block of chocolate and not coins, chop the chocolate finely with a chef’s knife on a cutting board and transfer to a small mixing bowl (there is no need to chop coins) Set aside Place the 176 grams of cold cream in the cold bowl you refrigerated, fit the stand mixer with the whisk attachment or use a handheld electric mixer, and beat at medium speed until the cream reaches soft peaks Watch the cream carefully and stop beating before the cream is stiff If it becomes too stiff it will not fold into the coffee mousse properly Transfer to a small mixing bowl and refrigerate Place a strainer lined with cheesecloth over a medium bowl and strain in the milk infusion Weigh the strained liquid; you ...2 Place the coffee beans and coriander seed in a disposable pastry bag, hold the end shut, and crush the beans slightly with a rolling pin Be careful not to crush to a powder Place the whole milk in... bowl you refrigerated, fit the stand mixer with the whisk attachment or use a handheld electric mixer, and beat at medium speed until the cream reaches soft peaks Watch the cream carefully and stop beating before the. .. and not coins, chop the chocolate finely with a chef’s knife on a cutting board and transfer to a small mixing bowl (there is no need to chop coins) Set aside Place the 176 grams of cold cream in the cold