$156.00

Course “Mousse cakes and pastries”

Course composition:
1. Cake “Pina Colada”
~ Biscuit dacquoise
~ Compote
~ Chocolate decor
~ Mousse
~ Assembly
~ Frosting
2. Strawberry Smoothie Cake
~ Biscuit
~ Namelaka with lime
~ Strawberry smoothie
~ Namelaki jigging
~ Mousse preparation
~ Cake assembly
~ Covering the cake with velor
~ Decor
~ Chocolate decor velor
3. Cake “Pinky”
~ Biscuit
~ Crunchy
~ Berry compote
~ Cut out the biscuit
~ Mousse preparation
~ Assembling the cake
~ Glaze preparation
~ Making chocolate decor
~ Final decor
4. Cake “Noisette”
~ Biscuit
~ Cream with tea
~ Glaze with praline
~ Crunchy
~ Mousse with gianduja
~ Decor
~ Cake assembly
5. Cake “Yasmine”
~ Biscuit
~ Candied grapefruit
~ Confit
~ Jasmine mousse
~ Glaze
~ Chocolate decor
~ Glaze coating
6. Cake “Chocolate-raspberry”
~ Brownie
~ Crunchy
~ Glaze preparation
~ Ganache with fruit tea
~ Chocolate decor
~ Confit
~ Form preparation
~ Mousse
~ Velor decor
~ Glazing and final decor
7. Explosive Cranberry Cheesecake
~ Granola
~ Confit
~ Mousse
~ Assembly
~ Glaze preparation
~ Glazing and decor

Category:

Description

In the course program:
6 types of classic French biscuits
4 types of crispy layers
6 fruit fillings and analyze the work of various types of thickeners using their example
Various flavoring methods
Creams on chocolate and the principles of their preparation
6 options for preparing mousses on various bases
Features of working with air agents (meringues, cream, pate a bombe)
Tempering and chocolate decor
Assembly features in various forms
4 types of glazes + velor

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You will learn:

  • Cook basic types of biscuits
  • Work with different types of thickeners
  • Collect and decorate modern desserts
  • Learn how to create chocolate decor
  • Cover and decorate products with mirror glaze and velor
  • Work with different types of sugars
  • Create your own desserts based on mastered techniques