Comments on: Harder better faster stronger – Une mousse aux chataîgnes to die for http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/ pâtisserie & sweetness Sun, 14 Mar 2010 01:25:02 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: Chestnut Buche de Noel « Ben the Baker http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-42624 Chestnut Buche de Noel « Ben the Baker Fri, 01 Jan 2010 02:05:45 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-42624 [...] of other peoples projects, my buche went in a different direction.  It’s primarily Chestnut Mousse (thank you FoodBeam), with a sweet Mascarpone mousse center, and a devils food cake base.  The [...] [...] of other peoples projects, my buche went in a different direction.  It’s primarily Chestnut Mousse (thank you FoodBeam), with a sweet Mascarpone mousse center, and a devils food cake base.  The [...]

]]> By: Roba http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-37689 Roba Thu, 10 Sep 2009 16:08:04 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-37689 Hi, Sounds great! I note that you had made yourself a gelatine free, vegetarian freindly version.....can I have the recipe please? Thank you! :) Hi,

Sounds great!

I note that you had made yourself a gelatine free, vegetarian freindly version…..can I have the recipe please?

Thank you!

:)

]]> By: itamar http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-28971 itamar Wed, 31 Dec 2008 13:07:45 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-28971 Hi, I just prepared this recipe (its chilling in the refrigerator right now). however, the chestnuts were much more chunky then in your pictures, how did you manage to grind them so tiny? I used magimix, but I still had chunks. Great blog, and from what I tasted the mixture (couldn't resist) - great recipe. Hi, I just prepared this recipe (its chilling in the refrigerator right now). however, the chestnuts were much more chunky then in your pictures, how did you manage to grind them so tiny? I used magimix, but I still had chunks.
Great blog, and from what I tasted the mixture (couldn’t resist) – great recipe.

]]> By: Courtney http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-19094 Courtney Wed, 09 Apr 2008 16:33:54 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-19094 i just made your chestnut mousse and it was delicious! i have a growing list of your recipes that i need to try (next up, possibly millionaire's shortbread) and your step by step for plaisir sucre was very helpful, thanks, courtney @ http://www.thedoughball.blogspot.com/ i just made your chestnut mousse and it was delicious! i have a growing list of your recipes that i need to try (next up, possibly millionaire’s shortbread) and your step by step for plaisir sucre was very helpful, thanks, courtney @ http://www.thedoughball.blogspot.com/

]]> By: Habeas Brulee » Blog Archive » Roundup of Food Blog Posts I’ve Enjoyed #13 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-16048 Habeas Brulee » Blog Archive » Roundup of Food Blog Posts I’ve Enjoyed #13 Mon, 11 Feb 2008 14:02:42 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-16048 [...] Speaking of desserts that would make my mother’s palate rejoice, Fanny from Foodbeam made a to-die-for Mousse aux châtaignes (chestnut mousse). [...] [...] Speaking of desserts that would make my mother’s palate rejoice, Fanny from Foodbeam made a to-die-for Mousse aux châtaignes (chestnut mousse). [...]

]]> By: Lael http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-11781 Lael Sat, 15 Dec 2007 16:58:44 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-11781 yum. After reading this recipe, I know this blog is a keeper for me! I found your link off of smitten kitchen and appreciate your menu for hope enthusiasm. As I continued down and got into your recipes, photos, and lovely writing (loved the caramel jelly story) I determined to add you to my blogroll. I shall be back! yum. After reading this recipe, I know this blog is a keeper for me! I found your link off of smitten kitchen and appreciate your menu for hope enthusiasm. As I continued down and got into your recipes, photos, and lovely writing (loved the caramel jelly story) I determined to add you to my blogroll. I shall be back!

]]> By: sugarlaws http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-11481 sugarlaws Wed, 12 Dec 2007 02:52:41 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-11481 chestnut mousse!!! what a neat idea. this looks amazing -- i love the picture of the spoons sinking in! chestnut mousse!!! what a neat idea. this looks amazing — i love the picture of the spoons sinking in!

]]> By: Felicia http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-9900 Felicia Tue, 27 Nov 2007 14:47:40 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-9900 Hi, I totally love your blog! I would like to try this recipe but I can't get gelatine leaves here in Singapore, is it possible to subsitute with powdered gelatine instead? Thanks <div class="fanny"><p>Felicia, you can totally use powdered gelatine. Just keep in mind that 1 leaf = 2g of gelatine. xxx</p></div> Hi, I totally love your blog! I would like to try this recipe but I can’t get gelatine leaves here in Singapore, is it possible to subsitute with powdered gelatine instead? Thanks

Felicia, you can totally use powdered gelatine. Just keep in mind that 1 leaf = 2g of gelatine.
xxx

]]> By: b comme bon http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-9736 b comme bon Mon, 26 Nov 2007 21:20:01 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-9736 J'ai également craqué pour cette recette et c'est divinement bon… J’ai également craqué pour cette recette et c’est divinement bon…

]]> By: Annemarie http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/comment-page-1/#comment-9620 Annemarie Sun, 25 Nov 2007 22:55:30 +0000 http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/#comment-9620 I'm going through a chestnut love-affair right now, and this sounds just fabulous. Would be lovely drizzled with some of my chestnut honey, I think... I’m going through a chestnut love-affair right now, and this sounds just fabulous. Would be lovely drizzled with some of my chestnut honey, I think…

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