I have used a variety of different cream chargers. I have found that the iSi Thermowhip works the best for me. If you dont already know what an iSi creamer is I will tell you. They are a brand of cream chargers originally meant to make whip cream at home. It is basically a metal canister that holds liquid or other ingredients, it is air tight, and when used in conjuction with either Co2 or No2 you can make a variety of whipped or soda charged recipes. I really like the thermowhip because you can hold hot or cold ingredients in it without having to reheat or chill the canister before use. Cream chargers are very versatile tools in the pastry kitchen. You can make a wide range of recipes: foams, espumas, drinks, cakes, soups, sauces, whipped creams, etc. Below is a basic chocolate mousse recipe that can either be used hot or cold, I prefer hot.
Chocolate Mousse
500 Chocolate 64% or 72%
200 Whole Milk
75 Cream
1ea. Used Vanilla Bean
p Salt
Method
Sous Vide all ingredients together in a bag
Place bag in hot water to melt
Remove vanilla bean and poor into iSi Thermowhip
Charge with 3-4 Cream Charges
Enjoy
After 3 (and sometimes only 2) charges, aren't you just wasting the CO2?
ReplyDeleteDo you have any cake recipes using the microwave...
ReplyDeleteLet. Me know..Thanks
Almond Sponge:
ReplyDelete40 bitter almond
120 chooped toasted almonds
160 yolks
160 Sugar
250 whites
40 AP
add everything to a vitaprep in order
vitaprep smooth
pass, isi
Well it really depends on what you are putting in the iSi David, if there is a higher fat content obviously you will need less Co2 or No2. I would suggest adding 1 charge at a time and testing so you can make sure you dont over/under whip.
ReplyDeleteTried it tonight. Didn't want to use up my cream, so I replaced the 75 g cream with 30 g butter + 45 g milk (so total 245 g milk). Melted it, mixed it, and served at probably 100-110 F.
ReplyDeletePowerful taste--probably best accompanied by something.
I probably under-whipped, but it was still good. The bubbles were coming to the surface a bit, however and it was on the liquidy side. I think next time I'll try serving it cooler and shake it a bit more to try for a firmer texture. (Oh, and with cream for real!)
Cool Post.
ReplyDeleteI need your opinion.
I want to make cold chocolate mousse in the isi whip.
Normally I would melt dark chocolat and mix it with heavy cream.
But I am afraid that after I melted the dark chocolat and mixed it with heavy cream in my dispenser (and let it cool in the fridge) that it wont come out.
Do you have any helpful tips for me?
Would be cool
Chris
Thanks Chris,
ReplyDeleteIf you want to make a cold chocolate mousse i would try something like the following....
250 cream
250 milk
100 yolks
2ea whole eggs
100 chocolate (preferably dark)
Method:
make an anglaise with the milk, cream, yolks and eggs
poor hot anglaise over melted chocolate making a ganache/cremeux
burr mix to make sure completely homogenous
pass through a chinoise into thermowhip
charge with 4-6 cream charges and reserve in fridge until cool
Hope this recipe helps Chris