Presentation on theme: "Meringue à la Mousse au Chocolat Sarah Petro-Roy Catherine Pressimone."— Presentation transcript:
Meringue à la Mousse au Chocolat Sarah Petro-Roy Catherine Pressimone
Origins: Mousse The exact date is unknown, but the French have been cooking with chocolate since it was brought to them by the Spanish, whom got the cocoa beans from their colonies in the 17 th century Mousse was first made in France in the mid 18 th century
History The first documented chocolate mousse recipe was made in the USA at Madison Square Garden during a food exposition in 1892 The Boston Daily Globe was one of the first to ever print a mousse recipe in 1897, but back then the recipe made a custard-y creation Making mousse used to be very taxing, which is why mousse has gained popularity thanks to the invention of the electric mixer
History Chocolate Mousse is traditionally made with dark or semi-sweet chocolate, but in 1977 chef Michel Fitoussi created some with white chocolate that became a huge fad for the 70s Mousse has become so popular that, today, there is an entire Chocolate Mousse Baker and Confectionary in Barryville, NY and another bakery in Greenville, SC
Origins: Meringue Meringue thought to be the work of Gasparini, a Swiss pastry chef There is some controversy over the actual creator, since it has been disputed by some that the real inventor is Francois Massialot, who was the first to ever print the recipe in his cookbook in the 1600s Massialot was one of the most popular French chefs of all time, since he was the chef for many French nobles, including Marquis de Louvois, Philippe 1, and Philippe II
Related History: Pavlova Meringue has been associated with Pavlova, a dessert that consists of a meringue crust topped with whipped cream The Pavlova was thought to have been invented in either Australia or New Zealand around the year 1926 Pavlova is believed to be named after a ballerina, Anna Matveyevna Pavlova, whom was very famous in New Zealand and Australia around the time when the Pavlova was thought to have been invented
Meringue – 4 egg whites – 1 cup granulated sugar – ¼ tsp cream of tartar Ingredients Mousse – 12 oz. semi-sweet chocolate – 4 egg yolks – 4 egg whites – 1 whole egg – 2 ½ cups heavy cream
1) Preheat the oven to 275 degrees. Beat egg whites until stiff, gradually adding sugar and cream of tartar.
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