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MOUSSE
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Mousse bas
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Pastry 4A (CSCA)

4A Fillings and Mousses

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MOUSSE French term meaning “froth” or “foam”. It is usually set in a mold and served cold. A wide variety and assortment of sweet mousses exist, but they are usually composed of a mousse base, mousse binder, and mousse lightener
Mousse bas Principal flavoring agent. The base is usually made up of either a fruit puree/coulis, stirred custard, chocolate, or buttercream. Spices, zests, and liqueurs.
Mousse binder Gelatin is the primary binding agent used when making a mousse. Pectin, found in most fruit, can also be a binding agent when cooked with sugar and acid.
Mousse lightener Beaten egg whites, or whipped cream are folded into the stabilized mixture.
MOUSSELINE French term for any type of mousse-like preparation to which a large amount of cream is added.
PASTRY CREAM Stirred custard made of egg yolks, sugar, milk/cream, and a starch. Usually flour or cornstarch.
CURD FILLING Type of stirred custard that incorporates butter and fruit juice into an egg and sugar mixture.
Created by: CSCAStudy
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