Chocolate Mousse
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Aug
7
Ronny Smith
Guy Reuge’s Chocolate Mousse Cake Mirabelle
Chefs, Recipes
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A simple and deliciou gluten free dessert: chocolate mousse

Gluten Free Chocolate Mousse Cake recipe from French Master Chef Guy Reuge

Chef Guy Reuge was born in Saint-Lô in the Normandy region of northwestern France. He spent his childhood in Orléans, in the Loire River Valley and began his culinary adventures at 14 years old with his first apprenticeship. By age 17, he became involved with the Tour des Compagnons, which teaches students traditional trades.

By the time he was 20, Reuge was the personal chef for the director of the École Polytechnique, General Pierre Briquet. While there, he got to cook for French president Charles de Gaulle. Reuge came to the US in 1973 and began to work with some of the greats such as René Pujol, Maxwell’s Plum, Le Cygne, as well as Tavern on the Green. Reuge and his wife, Maria, who at the time was an editor at Gourmet magazine, began to plan their own restaurant. This became Mirabelle, it was situated in an old farmhouse in St. James in 1983. Twenty five years later, Lessing’s Hospitality Group invited Reuge to bring the Mirabelle aesthetic to Stony Brook’s Three Village Inn which now houses Mirabelle Restaurant and Mirabelle Tavern in Stony Brook Village.

In 2006, Les Maîtres Cuisiniers de France (Society of Master Chefs) awarded Reuge their coveted Toque d’Argent, along with the title, “Chef of the Year.

When asked about his membership in the Maîtres Cuisiniers de France, Chef Reuge says “Being a member of the MCF since 1991 has helped me to become a better chef. Over the years I have tried to live my professional life at the highest level possible to match the very meaningful logo I wear on my jacket. I also became dedicated to teaching young people, and the rewards have so far met my expectation, thank’s to the MCF”

We asked Chef Reuge to tell us why he chose this recipe, he told us that “This is an homage to chef Jean Banchet who left us recently. He gave me this recipe years ago, and my love of chocolate has made me use this cake on my menu for years. I love it paired with a caramel-sea salt ice cream. In addition, this cake is gluten free… an omen.”

Ingredients

7 ounces Valrhona Manjari chocolate
1/2 cup sugar
5 egg yolks
1/4 cup Grand Marnier liquor
5 egg whites
8-inch round baking pan, butters and dusted with cocoa powder
Cocoa powder for garnish (Valrhona)

Method

Combine the chocolate and the butter in a large bowl set over a double boiler and let the chocolate melt.
In another bowl combine 3/4 of the sugar with the egg yolks and beat the mixture with an electric beater until a ribbon is formed when the beater is lifted.
Add the remaining sugar and the Grand Marnier to the chocolate mixture and combine it well.
In the bowl of an electric mixer beat the egg whites mixture until they form soft peaks.
Fold the chocolate mixture into the egg yolk mixture and then gently fold in the beaten egg whites. Transfer the cake mixture to the prepared baking pan. Fill a deep-sided baking pan 1/2 full with warm water in order to create a bain-marie (the water should reach about 2/3 the way up the baking pan), and bake the cake in a preheated 230F degree oven for 40 to 50 minutes. After the mousse cake is baked, let it cool, and transfer it to the refrigerator. Let the cake chill for about 12 hours before unmolding it.
To unmold the cake warm the pan slightly in hot water. Sprinkle the cake with cocoa powder, Keep it at room temperature for a least 1 hour before serving it.

About the Three Village Inn

The 3VI is a very old inn opened since the late 1,600. We have 21 bedrooms and suites, 2 dinning rooms, and a large catering facility.
Over the years I have dedicated myself on using exclusively American produced food (mostly from farms) except for truffles. We welcome people eating at the bar and created many small dishes to satisfy the demand. Tasting menu is also available and can be paired with an extensive wine list.

Mirabelle Restaurant & Tavern at The Three Village Inn
150 Main Street, Stony Brook, New York, 11790

Aug
6
Ronny Smith
Marc Bauer’s Chocolate Mousse with Candied Orange and Bergamot
Chefs, Recipes
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The best Chocolate Mousse Recipe

Master Chef of France Marc Bauer’s Chocolate Mousse with Candied Orange and Bergamot

 

Chef Marc Bauer is a Master Chef at the International Culinary Center in New York where he has spent the past 22 years honing his culinary and technical skills , and engaging in his passion to educate and inspire.  We reached out to ask him to share a recipe that was dear to his heart.

When asked what makes this recipe special to him, Chef Bauer told us that “Bergamot is a flavor reminiscent of my youth in Alsace. it is probably the first tropical flavor  I was exposed to in the form of a candy. I was able to bring that taste back in a classic chocolate mousse. You taste the chocolate first and finish with a linger of Bergamot”.

Ingredients

For the Candied oranges:
300g or 10 oz sugar
1 orange (washed, thinly sliced)

For the Chocolate biscuit:
5 egg whites
5 egg yolks
100g or 3 ½ oz sugar
80 g or 2 ¾ ozflour
40 g or 1 1/3 oz cocoa powder

For the Chocolate bergamot mousse:
200g or 7 oz Chocolate (71% cocoa barry or similar Dutch Processed Chocolate)
3 yolks
1 egg
150g sugar or 5 ½ oz
50 ml or 2 oz water
450ml or 1 pint heavy cream
3 gelatin sheets or 6 g powder
Bergamot oil 20 ml or 1Tbsp and 1 tsp

Procedure

For the Candied orange:
• Cover the sliced orange with cold water; bring to a simmer and drain. Repeat procedure 3 more times, and drain,
• Simmer in500ml (1 pint) of water with the sugar for about 25 minutes, drain, and dry the slices.
• Chop to ¼ inch dices and reserve.

For the biscuit:
• Butter a half sheet pan, dust with flour.
• Whisk the yolks until fluffy.
• Make a meringue with the whites
• Fold the yolk mixture into the meringue
• Sprinkle the sifted flour and cocoa powder into the mixture in three stages (to avoid lumps).
• Spread into your sheet pan with an offset spatula, evenly.
• Place in a 350F oven for about 5 to 7 minutes (or until the dough springs back when gently touching with a finger)
• Cool down and line a mold with the soft biscuit.

For the Mousse:
• Bring the water and sugar to soft ball stage (238F)
• Whisk the egg yolk and egg in a kitchen aid (whisk)
• Melt the chocolate over a water bath

Bloom the gelatin in cold water
• Whip the cream to soft peak, add the bergamot , reserve
• When syrup is at soft ball stage, pour into the thick egg and egg yolk mixture, (this is a pate a bombe)
• Add the gelatin (stir)
• Whisk until cool,
• Fold the chocolate, the candied orange dices into the pate a bombe
• Fold the whipped cream (make sure it is soft peak or it will become grainy) into the pate a bombe.
• Pour into the lined mold
• Let cool for 4 hours serve as is or unmold and serve, preferably with a Bergamot flavored crème Chantilly.

The International Culinary Center is a culinary school and “l’Ecole”, its restaurant allows students to practice the skills taught by our Chefs, and share the art of cooking with our guests.

The International Culinary Center
462 Broadway,
New York, NY 10013