Milk Chocolate Mousse Bombe
Pastry Chef Megan Roen of Bayona - New Orleans, LA
Adapted by StarChefs
Rising Pastry Chef Megan Roen

New Orleans, LA

October 2003

Philosophy on cooking:
My goal is to produce thoughtful, but not complex or highly manipulated studies in temperature, texture and seasonal flavors.

Formerly of:
Rihga Royal Hotel - NYC;
Seven – NYC;

Park Avenue Café;
Payard Patisserie and Bistro;

Tools you can't live without:
- hand-held immersion blender
- accordion wheel cutter
- bench scraper
- candy thermometer

Favorite ingredients:
Freshly ground spices, bitter chocolate, seasonal fruit, and salt

Three tips for dessert success:
1. To ensure your own success, work for several established successful chefs whose style you admire.
2. Keep an open mind to criticism, and weigh it rationally.
3. Create from what you know, but always be looking to educate yourself, and subsequently, your customers about unfamiliar flavors, techniques, ingredients.

Mentors/pastry heroes:
Richard Leach, who I wish I had worked for longer! Also, the styles of Patrick Coston & Bill Yosses. Most importantly, my assistant, Ilishia Bigelow, for her talent & unequivocal support.

Favorite desserts:
- Pear Pistachio Rice Pudding Napoleon with Pear Cardamom Sorbet;
- Meyer Lemon Panna Cotta, Kumquat Beignet & Orange Dacquoise;
- Warm Chocolate and Peanut Butter Tart with Baked Banana Ice Cream;

Short Bio:
Megan Roen externed at the pastry department of Park Avenue Café in New York City. Working with executive pastry chef and James Beard Award Winner Richard Leach proved to be a pivotal experience.

In 1998, Megan went to work for Chef Francois Payard and executive pastry chef Jean-Philippe Maury (Meilleur Ouvrier de France) at Payard Patisserie and Bistro (NYC), where she was exposed to the French techniques of specialty and wedding cake making, as well as tarts, breads, and large-scale fine chocolate production.

In 2001, Megan returned to her native New Orleans and became the pastry chef at Susan Spicer’s Bayona Restaurant. Through this position, she has had the chance to hone her style through dessert menu creation. She has done pastry demonstrations for the New Orleans Food and Wine Experience, the New Orleans Women’s Expo, and local television news programs. Her creations have been featured in Modern Bride magazine, and the New York Daily News.


Yield: 6-8 Servings


  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 Tablespoon rum
  • 1 ½ ounces sugar
  • 2 Tablespoons white wine
  • 2 Tablespoons egg yolks
  • 7 ounces milk chocolate, melted

  • Pastry Cream
  • 2 cups milk
  • ½ cup sugar
  • 4 Tablespoons cornstarch, dissolved in 4 Tablespoons water
  • ½ cup egg yolks
  • 7 ounces bittersweet chocolate, chopped

  • Crunch Bottom
  • 6 ounces bittersweet chocolate, melted
  • 2 ounces feilletine flakes
  • 1 ounce cocoa nibs

  • Chocolate Spray
  • 8 ounces bittersweet chocolate, melted
  • 8 ounces cocoa butter, melted


For Mousse:
Combine cream, vanilla and rum. Whip to soft peaks. Reserve. Combine sugar, wine and egg yolks in top of double boiler. Heat, over hot, not simmering water, whisking until thick sabayon consistency. Remove from heat. Fold melted chocolate into sabayon. Fold whipped cream thoroughly into chocolate mixture. Cover and refrigerate until set.

For Pastry Cream:
In heavy bottom pot, bring milk and sugar to boil, stirring until sugar is dissolved. Meanwhile, combine dissolved cornstarch and yolks in separate bowl. Slowly pour ¼ cup milk mixture into yolks, then pour back into milk in pot. Heat over medium-high heat, whisking, until thickened and bubbling. Remove from heat, stir in chocolate, and pour into clean bowl. Cover with plastic and refrigerate.

For Crunch Bottom:
Combine all ingredients.

For Chocolate Spray:
Combine all ingredients, then load into spray bottle.

Using 3 – inch flexipan dome molds, fill halfway and up sides with mousse. Top in center with 1 Tablespoon pastry cream per mold. Fill to top with mousse. Freeze 2 hours. When set, spread thin layer of crunch bottom on top. Place in freezer for 15 minutes. Invert bombes from molds onto cold plates. Spray with chocolate/cocoa butter mixture.

Wine Pairing:

1988 Vista Allegre LBV Port