Crèmes &

Mousses
In this section, we bring you the main recipes used by pastry Mousses
chefs to assemble layer cakes and fill tarts and small Custard-based mousse
desserts. Ganache mousse
The recipes cover a wide range of textures to fulfil different “Pâte à bombe” chocolate mousse
culinary needs, from thick, all-purpose ganache to the most
delicate macaron filling, crémeux, whipped ganache, crèmes Chocolate products
pâtissières and three different kinds of chocolate mousse. For every recipe in this section, we have created a basic recipe
which can be combined with any choice of dark, milk or white
Ganaches chocolate couverture from the Cacao Barry® range.
Patisserie ganache
Special macaron ganache Chocolate The resulting texture will be similar regardless of the
couverture used, with the aromatic profile of the chosen
Crème pâtissière chocolate.

Crémeux

Whipped ganache
 Chocolate Crème Custard-based
Patisserie ganache Pâtissière mousse

gn cp ms
76 78 80

Chocolate crémeux Whipped ganache

cx gt
82 84
 Crèmes & Mousses
Cacao Barry®
The Pastry Alphabet 77

Patisserie ganache Uses Tips

In chocolaterie, chocolate ganache forms the basis of countless creations. This is the basic recipe Although a separated texture may be observed

gn
This recipe was adapted in order to create a texture which remains soft used for all kinds of in the early stages of the process, this is actually
when the product is enjoyed at 10-12°C. general patisserie a sign of a successful emulsion. The rest of the
This recipe is unflavoured. The concept is to provide a “neutral” chocolate recipes. liquid should be added and it is advisable to use
base that allows you to choose and use the most appropriate product from It can be used as a an immersion blender to finish the process. Melt-in-the-mouth
or unctuous
the range. The final result can be flavoured with vanilla or other flavourings filling in tartlets or
as desired. other sweet creations,
as a dipping glaze or Creamy

500 g Liquid cream (35% fat)
50 g Invert sugar
… g Chocolate
100 g Fresh butter
as an icing to spread
on cakes with a
spatula, etc.
Unlike ganache recipes
that are balanced for
use in chocolaterie,
this one can only be
Basic recipe Scientific description
stored for a limited
1. Bring the liquid cream to a boil with the invert sugar. period. The high chocolate content gives this particular
2. Gradually pour onto the couverture chocolate chips, creating an emulsion ganache a denser, richer texture than the type
in the centre. used in macarons.
3. Once the mixture has cooled to 40°C, add the softened butter.
4. Pre-crystallize the filling to 26-28°C for ganaches prepared with milk or
white chocolate couverture, or 30-34°C for those made with dark chocolate
couverture.
5. Set aside in the refrigerator for 24 hours before use.

*Depending on the purpose of the ganache; each case may be different. Ganache may be used for piping at
the end of the process or, if a creamy, spreadable texture is desired, rest for a few hours until crystallized
and then use at room temperature.

Chocolate Storage Recommendations

Room temperature: 2 days

PLANTATION
555 g Alto El Sol 65% ••
520 g Madirofolo 65% ••
••• Great texture and excellent flavour, perfect for creams.
•• Affects texture or flavour.
• Not recommended.
RARE CHOCOLATE ORIGINE
390 g Esmeralda 74% ••• 395 g Équateur 76% ••
380 g Tanzanie 75% •••
420 g Venezuela 72% ••
440 g Cuba 70% •
430 g Saint Domingue 70% •••
505 g Méxique 66% •
900 g Ghana 40% •••
1100 g Papaouasie 35% •••
ORIGINES SELECTION
440 g Fleur de Cao™ 70% ••
940 g Ambre Java™ 36% •••
PURETÉ HÉRITAGE
Refrigeration: 10 days
430 g Ocoa™ 70% •• 405 g Louvre 71% •••
Freezing: Possible
435 g Inaya™ 65% •• 470 g Concorde 66% •••
570 g Excellence 55% ••• 505 g Mi Amère 58% •••
780 g Alunga™ 41% •• 410 g BIO 71% •••
460 g Extra Bitter Guayaquil 64% •• 1000 g Elysée Lenôtre 36% • Allergens
960 g Lactée Supérieure 38% • 935 g Lactée Barry 35% ••
870 g BIO 38% •••
Lactose
680 g Lactée Caramel 31% •••
850 g Zéphyr™ 34% •••
1200 g Blanc Satin™ 29% •••
850 g Zéphyr™ caramel •••
100% CACAO
520 g Chocolat Amer 60% •
275 g Grand Caraque 100% • 690 g Force Noire™ 50% •
 Crèmes & Mousses
Cacao Barry®
The Pastry Alphabet 79

Chocolate Crème Pâtissière Uses Tips

The main characteristic of this pastry cream is that it is very creamy with This cream can It is important to use an immersion blender to

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a very pleasant chocolate flavour. As it does not contain any butter, the be used in a wide emulsify the chocolate with the crème pâtissière
resulting cream is lighter and has a cleaner, purer taste. variety of cakes, to obtain a smoother, more stable cream.
such as éclairs, tarts, Melt-in-the-mouth
or unctuous
millefeuille, etc.
It is very stable in the
refrigerator and lasts
for a good length of Creamy

time.

Basic recipe for Chocolate Crème Pâtissière Scientific description

42 g Corn starch
90 g Sugar
228 g Egg yolks
690 g Whole milk
… g Chocolate
1. Mix the sugar with the corn starch, add the egg yolks and blend This crème pâtissière is creamier due to the fact
together well. it contains less chocolate, therefore its texture is
2. Cook the milk on a low heat, and once it has reached 40°C, add firmer at room temperature and in the mouth.
a third of the milk to the aforementioned mixture.
3. Keep the rest of the milk on the heat, and once it comes to the boil,
add the egg mixture to the saucepan and cook the pastry cream until
it thickens.
4. Keep it on the boil for a few minutes until you notice the texture become
less rubbery.
5. Pour the cream over the chocolate and use an immersion blender
to mix it together until you obtain a smooth cream.
6. Cool it rapidly and store in the refrigerator.
7. Before use, stir until the cream is soft.

Chocolate Storage recommendations

Room temperature: Not recommended

PLANTATION
249 g Alto El Sol 65% •••
246 g Madirofolo 65% •••
••• Great texture and excellent flavour, perfect for creams.
•• Affects texture or flavour.
• Not recommended.
RARE CHOCOLATE ORIGINE
255 g Esmeralda 74% ••• 204 g Équateur 76% ••
210 g Tanzanie 75% •••
204 g Venezuela 72% •••
225 g Cuba 70% •••
240 g Saint Domingue 70% •••
249 g Méxique 66% •••
270 g Ghana 40% •••
345 g Papaouasie 35% •••
ORIGINES SELECTION
225 g Fleur de Cao™ 70% ••
330 g Ambre Java™ 36% •
PURETÉ
240 g Ocoa™ 70% •••
237 g Inaya™ 65% •••
270 g Excellence 55% •
315 g Alunga™ 41% •••
255 g Extra Bitter Guayaquil 64% •• 300 g Elysée Lenôtre 36% •••
315 g Lactée Supérieure 38% •
100% CACAO
N/A g Grand Caraque 100%
HÉRITAGE
Refrigeration: 3 days
240 g Louvre 71% •••
Freezing: Not recommended
231 g Concorde 66% •••
261 g Mi Amère 58% •
225 g BIO 71% •••
Allergens
285 g Lactée Barry 35% •••
351 g BIO 38% ••
Lactose
390 g Lactée Caramel 31% ••• Egg products
300 g Zéphyr™ 34% •••
366 g Blanc Satin™ 29% •
282 g Zéphyr™ caramel ••
291 g Chocolat Amer 60% •
366 g Force Noire™ 50% •
 Crèmes & Mousses
Cacao Barry®
The Pastry Alphabet 81

Custard-based mousse Uses Tips

Mousses made from a custard base are creamier, soft, somewhat less airy, This basic mousse In some recipes that use a greater quantity

ms
and offer a good balance between the pronounced pure chocolate flavour, is very versatile, as of chocolate, you may notice that the emulsion
custard and creamy notes. is the mousse with a between the custard and the couverture is not
ganache base. very stable. In this case, we advise you to check Airy
It can be used as a the recommended temperature before continuing
component in many with the process.
Creamy
different kinds of The texture will become smoother and more
cakes, and its final homogeneous when the first amount of whipped Melt-in-the-mouth
or unctuous
texture is semi-liquid, cream is added.
allowing cakes to be
put together using
a ladle.
It is very stable
when stored in the
refrigerator and it is
Basic recipe Scientific description
recommended for
625 g *Custard 1. Pour the hot custard over the chocolate and emulsify well. cakes that will then Thanks to its creamy texture brought about
… g Chocolate 2. Check the temperature of the emulsion and finally add the liquid cream. be coated with a glaze. by thickening with egg yolks, custard gives
860 g Liquid cream 35% fat the mousse an soft that adds texture.
* If the recipe contains gelatine leaves, dissolve them in the custard and follow the rest of the method.
Before the semi-whipped cream is added, the chocolate base should reach 40 to 45°C in the case of dark
chocolate, 35°C in the case of milk chocolate and 30°C in the case of white chocolate.
The final temperature of the mousse should be a maximum of 20 to 28°C. In the case of white or milk
chocolate mousses, the final temperature should be at the lower end of the range, and the inverse for dark
chocolate mousses.

* Basic custard recipe

1. Bring the milk, cream and invert sugar to the boil.

400 g Milk
2. Pour over the egg yolks and heat to a temperature of 80-84°C.
100 g Liquid cream 35% fat
3. Use in the recipe immediately or cool rapidly and store in the refrigerator.
50 g Invert sugar
100 g Egg yolks

Chocolate Storage recommendations

Room temperature: Not recommended

PLANTATION
590 g Alto El Sol 65% •
570 g Madirofolo 65% ••
••• Great texture and excellent flavour, perfect for creams.
•• Affects texture or flavour.
• Not recommended.
RARE CHOCOLATE ORIGINE
483 g Esmeralda 74% •• 505 g Équateur 76% ••
455 g Tanzanie 75% ••
500 g Venezuela 72% •••
525 g Cuba 70% ••
540 g Saint Domingue 70% ••
595 g Méxique 66% ••
950 g Ghana 40% •••
1100 g Papaouasie 35% ••
ORIGINES SELECTION
540 g Fleur de Cao™ 70% ••
960 g Ambre Java™ 36% ••
PURETÉ
560 g Ocoa™ 70% ••
715 g Inaya™ 65% ••
656 g Excellence 55% •••
900 g Alunga™ 41% ••
520 g Extra Bitter Guayaquil 64% ••• 940 g Elysée Lenôtre 36% ••
1025 g Lactée Supérieure 38% •••
100% CACAO
N/A g Grand Caraque 100%
HÉRITAGE
Refrigeration: 3 days
485 g Louvre 71% •••
Freezing: Possible
550 g Concorde 66% ••
625 g Mi Amère 58% •••
510 g BIO 71% ••
Allergens
1020 g Lactée Barry 35% •••
900 g BIO 38% ••
Lactose
1130 g Lactée Caramel 31% ••• Egg products
1025 g Zéphyr™ 34% •••
1220 g Blanc Satin™ 29% •••
1025 g Zéphyr™ caramel •••
730 g Chocolat Amer 60% ••
880 g Force Noire™ 50% ••
 Crèmes & Mousses
Cacao Barry®
The Pastry Alphabet 83

Chocolate crémeux Uses Tips

The main characteristic of this chocolate crémeux is that the resulting Crémeux are very versatile. They are used in For the crémeux that

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cream has a creamy texture, not airy, is rich in chocolate and delicious. many different types of desserts, individual contain gelatine, place
The process is the same as that for ganaches, starting with an initial cakes, plated desserts, etc. the gelatine paste on
emulsion. The basic recipe contains very little sugar, making it very easily Their texture prior to crystallization is liquid the chocolate drops.
adaptable to different chocolates, and avoiding an overly sweet finish. but with a good consistency, making them The custard will be
Melt-in-the-mouth
ideal for cake fillings. hot enough to melt the or unctuous
After crystallization, they have a creamy texture, mixture.
allowing them to be portioned on a plate or be In all the crémeux, Creamy

used to make incredible "quenelles". once the emulsion

For use as a filling, we recommend that the is prepared, place a
portions are allowed to crystallize in the fridge sheet of plastic film in
before freezing for better results. contact with the cream
to avoid condensation
during the cooling
process.
Basic recipe for chocolate crémeux Scientific description

627 g Milk 1. Heat the milk and the liquid cream with the sugar. The crémeux is an emulsion, a mixture of water
157 g Liquid cream 35% fat 2. When the liquid has reached approximately 70°C, pour a small amount (milk, cream, eggs) and fats (milk, cream, eggs
188 g Egg yolks onto the egg yolks to warm them up. and chocolate.)
78 g Sugar 3. Mix well and add this mixture to the rest of the liquids.
4. Make a custard by heating the mixture to 80-82°C, then pour it
immediately over the chocolate drops of your choice.
5. Mix gently and emulsify the cream using an immersion blender to obtain
a smooth, shiny mixture without air bubbles.

Chocolate Storage recommendations

Room temperature: Not recommended

PLANTATION
380 g Alto El Sol 65% ••
360 g Madirofolo 65% ••
••• Great texture and excellent flavour, perfect for creams.
•• Affects texture or flavour.
• Not recommended.
RARE CHOCOLATE ORIGINE
312 g Esmeralda 74% •• 340 g Équateur 76% •••
320 g Tanzanie 75% ••
320 g Venezuela 72% ••
328 g Cuba 70% •••
360 g Saint Domingue 70% •••
360 g Méxique 66% ••
800 g Ghana 40% ••
760 g Papaouasie 35% ••
ORIGINES SELECTION
340 g Fleur de Cao™ 70% •
800 g Ambre Java™ 36% •••
PURETÉ HÉRITAGE
Refrigeration: 3 days
340 g Ocoa™ 70% •• 320 g Louvre 71% ••
Freezing: Not recommended
300 g Inaya™ 65% ••• 340 g Concorde 66% •••
420 g Excellence 55% ••• 400 g Mi Amère 58% •••
560 g Alunga™ 41% ••• 320 g BIO 71% ••
340 g Extra Bitter Guayaquil 64% ••• 700 g Elysée Lenôtre 36% ••• Allergens
800 g Lactée Supérieure 38% •• 800 g Lactée Barry 35% •••
900 g BIO 38% •
Lactose
920 g Lactée Caramel 31% •• Egg products
800 g Zéphyr™ 34% •••
920 g Blanc Satin™ 29% •••
* 840 g Zéphyr™ caramel •••
100% CACAO
510 g Chocolat Amer 60% •••
248 g Grand Caraque 100% ••• 440 g Force Noire™ 50% •••

* 800 g Zéphyr™ 34% +16g gelatine paste or 2,2 g gelatine leaves

920 g Blanc Satin™ 29%+18,4 g gelatine paste or 2,6 g gelatine leaves
840 g Zéphyr™ caramel+16,8 g gelatine paste or 2,4 g gelatine leaves
 Crèmes & Mousses
Cacao Barry®
The Pastry Alphabet 85

Whipped ganache

The main characteristic of this cream is that it is very creamy, easy to

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portion with a really pleasant chocolate flavour.
After many tests, we discovered that the combination of glucose syrup and
gelatine paste together with the chocolate was the best option to obtain this Melt-in-the-mouth
or unctuous
result.
It is very stable in the refrigerator and lasts for a good length of time. Creamy

Airy

Basic recipe for whipped ganache Scientific description

178 g Liquid cream 35% fat #1
58 g Milk
40 g DE 38 glucose syrup
… g Chocolate immersion blender.
32 g Gelatine paste
(1 part of gelatine - 6
parts of water) or 4.4g
gelatine leaves
422 g Liquid cream 35% fat #2
1. Make a ganache by warming the liquid cream #1, milk and glucose syrup. In a whipped ganache, the aeration is brought
2. Bring to the boil and add the gelatine. about by the liquid cream and gelatine, which
3. Pour the liquid over the chosen chocolate and emulsify with the allow the air incorporated into the mixture
to be stabilized through crystallization and
4. Add the cold liquid cream #2 and blend again. gellification-thickening.
5. Cool quickly and refrigerate overnight.
6. Whip when needed to obtain a smooth texture.

Chocolate Uses Storage recommendations

PLANTATION
166 g Alto El Sol 65% •••
164 g Madirofolo 65% •••
••• Great texture and excellent flavour, perfect for creams.
•• Affects texture or flavour.
• Not recommended.
RARE CHOCOLATE ORIGINE
150 g Esmeralda 74% •• 160 g Équateur 76% •••
160 g Tanzanie 75% •••
136 g Venezuela 72% •••
150 g Cuba 70% •••
160 g Saint Domingue 70% •••
166 g Méxique 66% •••
190 g Ghana 40% •••
210 g Papaouasie 35% •••
ORIGINES SELECTION
180 g Fleur de Cao™ 70% ••
200 g Ambre Java™ 36% •••
PURETÉ
170 g Ocoa™ 70% ••
160 g Inaya™ 65% •••
180 g Excellence 55% ••
190 g Alunga™ 41% ••
170 g Extra Bitter Guayaquil 64% •• 220 g Elysée Lenôtre 36% •••
210 g Lactée Supérieure 38% •••
100% CACAO
N/A g Grand Caraque 100%
This base can be used as a filling or centre for Room temperature: Not recommended
HÉRITAGE
cakes, or piped through a nozzle to give many Refrigeration: 3 days
160 g Louvre 71% •••
different finishes to cakes such as mini-gateaux, Freezing: Not recommended
154 g Concorde 66% •••
tarts, millefeuilles.
174 g Mi Amère 58% •
170 g BIO 71% •
Allergens
210 g Lactée Barry 35% ••• Tips
234 g BIO 38% •
Lactose
260 g Lactée Caramel 31% ••• There are two factors that are very important:
200 g Zéphyr™ 34% ••• The use of an immersion blender to obtain a
210 g Blanc Satin™ 29% ••• perfect emulsion, and leaving the mixture to rest
200 g Zéphyr™ caramel ••
overnight in the refrigerator.
194 g Chocolat Amer 60% •
This will make the ganache much more stable
220 g Force Noire™ 50% •
during the beating process.