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Master the art of mousse cakes (French entremets)
First Section
Welcome to the mousse cake course (watch this first) (5:49)
Equipment needed (13:20)
How to use gelatin
What is gelatin? (4:11)
How to prepare gelatin? (3:51)
Gelatin sheets vs gelatin powder (0:55)
Gelatin power (blooms vs gold, silver...) (2:23)
Can you replace gelatin? (Agar, pectin) (2:08)
Raspberry and vanilla cake. Level: Easy, no molds
Full recipe
Raspberry confit (4:34)
Vanilla whipped ganache (9:07)
Bonus: Light vanilla whipped ganache
Simple syrup (0:30)
Madeleine sponge cake (10:03)
How to Assemble with a cake ring (no molds) (7:53)
Mirror glaze recipe and glazing (10:02)
Glazing the cake and slice reveal (12:31)
Ferrero Rocher cake
Full recipe
Hazelnut financier (13:04)
Hazelnut and chocolate namelaka (3:38)
Hazelnut crunch (4:00)
Hazelnut and chocolate mousse (8:34)
Bonus recipe: Milk chocolate whipped ganache (mousse) (1:11)
Assembly (1:57)
Hazelnut rocher glaze and slice reveal (3:18)
Mango Cheesecake
Full recipe
Mango confit (4:19)
Cream cheese mousse (6:55)
Assembly (2:02)
Shortcrust (10:33)
Dual color glaze and slice reveal (12:55)
Peanut Butter and chocolate cake
Full recipe
Gluten free joconde sponge (16:08)
Peanut crunch (1:35)
Peanut butter cremeux (2:01)
Chocolate mousse (3:17)
Assembling the cake (1:07)
Chocolate mirror glaze (3:02)
Glazing the cake and reveal (1:46)
Pistachio and strawberry cake
Full recipe
Strawberry confit (3:21)
Roll cake sponge (13:02)
Pistachio crunch (2:27)
Pistachio mousse (7:47)
Assembly (1:52)
Neutral glaze (1:59)
Mirror glaze (7:10)
Glazing+cake reveal (3:47)
FAQ
Why is my mousse too dense? (1:32)
Why is my mousse too liquid? (1:16)
Why is my sponge dry? (1:03)
My mirror glaze does not coat the cake, why? (1:01)
My mirror glaze is too thick, why? (1:42)
Bonus PDF recipes
Black forest recipe
Pistachio and chocolate mousse cake (0:06)
Mango confit
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