Mycryo Mousse

[schneich]

yesterday i tried a few mycryo based fruitmousse recipes, everything worked just fine, the mousse is stable, and holds its shape nicely. but when i tasted it i found the texture to have a very fine unsmooth almost grainy texture. the recipe is from the callebaut website, and i followed it closely. its like heat fruitpuree and sugar to 70c mix in the mycryo, mix in the rest of fruit puree which has 3c, let cool to 20-22c, fold in beaten cream.... the mousse was nice and smooth not broken or so, just that i find the texture a bit odd.... did anyone experience the same ??

cheers

t.

[FWED]

The original recipe that I have from Cacao Barry calls for heating a third of the puree with powdered sugar and then adding the mycryo and mixing well. Then add the remaining puree at 3 degrees C. Perhaps the problem is adding the cold puree to the original and having the mycryo crystallize thus causing the strange texture. My notes do stress to mix well. I might suggest mixing the second part of the puree into the first part with an immersion blender. Another thought, did you use plain sugar or powdered sugar? I have only used this recipe once and don't remember if I had the problem or not. Hope this helps.

[John DePaula]

I don't know if you've already seen this thread, but it may be of use:

Mycryo: how the heck do you use it?

[FWED]

Thanks John I had forgotten about that thread.

[schneich]

iam well aware of the former thread, but it didnt answer my question. maybe i didnt emulsify enough, other than that there is no differencein powdered or crystalized sugar, since you melt it anyway my original recipe calls just 4 sugar

dazed and confused

t.

Edited February 15, 2007 by schneich (log)

[FWED]

Your original Callabeut recipe is interesting because it calls for sugar. The original recipe from the Cocoa Barry Mycryo brochure that I have calls specifically for powdered sugar. In this country powder sugar is different from plain sugar because it has about 3% cornstarch add to it. Ah the mystery deepens.

[dejaq]

It sounds like you are on point about emulsification, remember you have to add drys to liquid and not the other way around. B/C a larger proportion of cacao butter is needed to set a cream, the amount of mycryo in relationship to the liquids may seem high, but that's mycryo, you need a bit to gel an areated cream.

At those percentages, it's pricey stuff, but for vegan applications, which is really the only use I can see fot it, other than those that simply don't like gelatin, your better off using a bavarian powder.

Michael

[schneich]

time ist at the moment more precious to us than buying mycryo. actually i dont cling to use it. iam just after a simple mousse (fruit) recipe that works without heating and all that hassle. i basically would want to just mix it into the cold fruit puree and fold in the cream.... customers are eating the hair off of our heads at the moment, we simply cant bake enough. to get diversity up i want to do more small entremet varieties. that means i need an "instant" recipe...

cheers

t.

[dejaq]

time ist at the moment more precious to us than buying mycryo. actually i dont cling to use it. iam just after a simple mousse (fruit) recipe that works without heating and all that hassle. i basically would want to just mix it into the cold fruit puree and fold in the cream.... customers are eating the hair off of our heads at the moment, we simply cant bake enough. to get diversity up i want to do more small entremet varieties. that means i need an "instant" recipe...

cheers

t.

←

i basically would want to just mix it into the cold fruit puree and fold in the cream

you answered it! mycryo is hot process, a gelee bavarian is or could be cold...

quick and easy, no fuss, no muss.

Michael

[schneich]

sorry but a classic bavarian is not cold, the gelatin needs to hydrate and than melt in the heated puree. yes mycryo is also hot process. i would just be nice to do i cold altogether...

at the mo iam experimenting with a mixture of instant gelatine, carrageen and xanthan....

first results are promising, i still work on the "creaminess" level...

cheers

t.