Any dessert that is related to custard is divine! I've been using my macaron-left-over egg yolks for canelés and custard-based chia puddings, I cannot wait to try the vanilla mousse you presented! 😋 As always, thank you Maddie for your recipe and for your presentation skills ❤
Ooo yes those are some great ideas for using up egg yolks! Hopefully you’ll enjoy this recipe and add it to your list for using up yolks in the future! ☺️
Thanks! No, if you are building a cake with mousse you should always stack or build the cake just after you make the mousse and while the mousse is still a liquid. After the mousse sets up it should not be spread or handled, or you will deflate it!
@@MaddieBrehm 🧡 thank you for this Video, cause it reminded me of your be mine macaron/ganache recipes. For saturday i needed a blueberry filling idea and found the Inspiration just Yet in your raspberry cheesecake ganache recipe (hopefully it Tastes as good as the original recipe looks like🩷)
How important is sugar to the structure of this mousse? I have a diabetic in the house and am always looking for ways to decrease the amount of sugar. (I've had success replacing half of the sugar with something like Swerve in cookies/brownies/etc.) If anyone else has any insight, I would appreciated it. Thanks for the video; now I want desert!
I think you could replace some or all of the sugar with an alternative if you have one you like the taste of and have baked with before - but I have not tried such a replacement!
I probably wouldn’t recommend that! You could make the mousse in a mold and use it as an insert or topping for your choux, but usually eclairs or choux are filled with a pastry cream, crémeux, crème diplomat or something similar that is made to be piped. This mousse - and any other mousse - is meant to be made and then left to set up in whatever container or mold you intend to serve it in; not piped after it has set!
If you are only refrigerating them for 4-8 hours it is unnecessary! But if you are keeping them overnight or for 2-3 days, then it would be a good idea to do so :)
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Great recipe, thank you for sharing.
Any dessert that is related to custard is divine! I've been using my macaron-left-over egg yolks for canelés and custard-based chia puddings, I cannot wait to try the vanilla mousse you presented! 😋
As always, thank you Maddie for your recipe and for your presentation skills ❤
Ooo yes those are some great ideas for using up egg yolks! Hopefully you’ll enjoy this recipe and add it to your list for using up yolks in the future! ☺️
Looks fantastic. If I'm using this as a filling in a cake, do I just scoop some out and then smooth it with an offset spatula? Thank you! -- Judi
Thanks! No, if you are building a cake with mousse you should always stack or build the cake just after you make the mousse and while the mousse is still a liquid. After the mousse sets up it should not be spread or handled, or you will deflate it!
So nice to watch🧡 even the explanations are nice to hear and the result is amazing😍
Thank you so much for watching! I'm so happy you enjoyed it!
@@MaddieBrehm 🧡 thank you for this Video, cause it reminded me of your be mine macaron/ganache recipes. For saturday i needed a blueberry filling idea and found the Inspiration just Yet in your raspberry cheesecake ganache recipe (hopefully it Tastes as good as the original recipe looks like🩷)
How important is sugar to the structure of this mousse? I have a diabetic in the house and am always looking for ways to decrease the amount of sugar. (I've had success replacing half of the sugar with something like Swerve in cookies/brownies/etc.) If anyone else has any insight, I would appreciated it. Thanks for the video; now I want desert!
I think you could replace some or all of the sugar with an alternative if you have one you like the taste of and have baked with before - but I have not tried such a replacement!
Would this also be good as an Eclair filling?
I probably wouldn’t recommend that! You could make the mousse in a mold and use it as an insert or topping for your choux, but usually eclairs or choux are filled with a pastry cream, crémeux, crème diplomat or something similar that is made to be piped. This mousse - and any other mousse - is meant to be made and then left to set up in whatever container or mold you intend to serve it in; not piped after it has set!
Should you cover them when you put them in the refrigerator?
If you are only refrigerating them for 4-8 hours it is unnecessary! But if you are keeping them overnight or for 2-3 days, then it would be a good idea to do so :)
No white chocolate?
No! This is an anglaise based mousse, not a chocolate mousse 😉
@@MaddieBrehm I thought that every mousse has 3 preparations. Creme anglaise,chocolate, heavy cream beaten in soft peaks.