MOUSSE CAKES or known in France as ENTREMET means "between servings" in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert.
At Free From That we add this new designer course to be at the top of our list in making exotic vegan pastries. This course is designed to complement our other courses and teaches advanced techniques in using Potato Protein 300 to make foam type pastries and shows innovative ways to plate these fancy dishes.
HOW THE COURSE WORKS
- Course contains over 40 Recipes and On-Demand private training videos that can be watched at any time..
- Lifetime access to course information and recipes
RECIPES INCLUDE
- Opera Cake layers of almond sponge cake (known as Joconde) soaked in coffee syrup, layered with chocolate ganache, french coffee buttercream, and covered in a chocolate glaze. Its namesake originates from the layers resembling the levels of an opera theater.
- Ferrero Travel Cake layers of hazelnut sponge cake (known as Joconde) soaked in Frangelico syrup, layered with "milk" feuilletine crunch, hazelnut praline ganache and french praline buttercream, covered in a crunchy "milk" chocolate glaze.
- Exotic fruits Entremet Black sesame coconut sponge, passionfruit cremeux insert, sesame rice crunch, coconut mousse insert, "milk" chocolate mousse covered in a shiny cocoa mirror glaze.
- Snickers Entremet French Brownie base, chewy peanut caramel, chocolate cremeux insert, peanut praline mousse covered in a caramel mirror glaze.
- Royal Pistachio Entremet Pistachio Moelleux (soft moist cake) base, Lemon confit, Apricot confit insert, Pistachio cremeux insert, white chocolate saffron mousse covered in a condensed "milk" mirror glaze.
- Seasonal Cheesecake Entremet Cookie crunch base, Light Genoise Sponge cake, season fruit insert, cheesecake mousse topped with a clear neutral glaze.
By the end of the Middle Ages, MOUSSE CAKES or ENTREMET had evolved almost entirely into dinner entertainment in the form ornaments often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also sotelty or soteltie).
This is an advanced course for those wanting to create pieces of edible Vegan art.
UNIQUE INGREDIENTS
- PANACEGG (Whole plant based egg-replacer)
- Potato Protein 300
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become the best vegan pastry chef in the world
I've completed Entremet (Mousse Cakes) and Cheesecake course separately with Jessica McKenzie. She has taught me so much about making vegan version of absolutely everything including cheesecake and mirror glaze! She is the mastermind behind vegan patisserie. If you really want to become the best vegan pastry chef in the world or want to wow your friends/family, I recommend this incredibly talented chef.
