Cakes included are stated below.
Unique original recipes of unbelievably tasty Entremet Mousse cakes. 8 perfect cakes — premade menu for your pastry shop or home bakery!
Read cake description below.
All you need to know about mousse cakes if you never made them or you are a beginner!
In this class you will learn:
Cake you will learn consist of: Almond sponge, Berry confit, White chocolate mousse with spices
VIDEO RECIPE: Lemon Honey Mousse Cake. You will learn how to make tasty mousse cake, and also mirror glaze!
Cake composition: Honey layers, Crunchy layer, Lemon cream, White chocolate mousse
Чтобы сменить язык, нажмите на значок флажка в меню.
All you need to know about mousse cakes if you never made them ar you are a beginner!
In this class you will learn:
If you want video class about this recipe and technique, buy it here.
This is a recipe of super shiny mirror glaze. The recipe is in PDF format, it is very detailed and has step-by-step images.
For this recipe you will need some special equipment and ingredients, and here they are:
– digital scale
– glucose syrup or corn syrup
– gelatine powder or leaves
– food coloring (both powder and gel works well)
– long offset spatula
– small knife or small spatula
– candy or digital thermometer NB! the one you have for oven/meat won't work (you can buy one on Amazon, for example)
– hand blender
– small saucer pan (approx. 1 l or 35 oz)
– cling film
– and a frozen mousse cake
You need to let your mirror glaze rest for 24 h, so make it first. Then make a cake (perfect, if you make it in silicone mold), freeze it at least for 6 hours and immediately glaze it!
Are you ready to make the magic and inspire others?! Let's do it! Good luck! 🙂
Unique original recipe of unbelievably tasty Coconut & strawberry Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.
Coconut cremeaux with freeze-dried strawberries
Nutty and fragrant hazelnut sponge with a soft salted caramel layer on top, thin blackberry layer, which slightly contrasts the sweetness and delicate cream cheese mousse.
Cream cheese mousse
Unique original recipe of unbelievably tasty RECIPE: Sweet mint, raspberry & chocolate Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.
Almond sponge with raspberries
Raspberry, chocolate and fresh mint cremeaux
Creamy fresh mint mousse with chocolate shaves
Gianduia is a mixture of hazelnut praline and milk chocolate. Basically, it’s the same Nutella, but hard. This cake is the contrast of sweet and sour: moist caramel sponge, light hazelnut, milk chocolate, and caramel mousse and two different layers of apricot.
Gianduia caramel mousse
Unique original recipe: Raspberry, mango, passion fruit & vanilla Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.
Almond dacquoise sponge
Crunchy layer with coconut and passion fruit
Passion fruit confit with mango pieces and raspberries
Fluffy, juicy, sunny; its look, aroma, and taste – like a bowl of fresh exotic fruits! Mango, passion fruit. pineapple…A little coconut for balance. And super delicate mousse on meringue base, with an incredibly bright taste.
Coconut Dacquoise sponge
Crunchy layer with coconut and passion fruit crispies
Mango, passion fruit and pineapple confit
Mango and passion fruit mousse
Unique original recipe of unbelievably tasty Earl Grey tea, pear, chocolate & hazelnut Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.
Chocolate and hazelnut sponge with pear pieces
Chocolate cremeaux with pear liquor
Pears in syrup
Earl Grey mousse
The most unexpected and original combination: raspberry with figs and port wine aftertaste, beetroot sponge with a little bit of chocolate, creamy layer with a touch of caramel and mousse with marzipan and Amaretto liqueur.
Fig and raspberry confit
Mint here is only in one layer, but the whole cake is filled with its freshness! Next, you feel sourness of limes and raspberries and very light raspberry sponge on a raspberry puree base. Its color is natural too! The cloud of white chocolate and lime mousse completes the composition. It doesn’t make the cake heavy and super sweet at all, – it just balances the taste.
Raspberry Dacquoise sponge
Raspberry ganache with fresh raspberries
Lime and fresh mint cremeaux
White chocolate mousse with lime
Delicate creamy ice-cream-like mousse with real vanilla seeds, totally like your favorite childhood ice cream! Sponge with the sourness of yogurt, crunchy yogurt layer with caramelized waffle and taste of summer inside – red berry confit.
Yogurt sponge with vanilla
Crunchy yogurt layer
Red berry confit
“Vanilla Ice cream” mousse