Mousse & Bavarian Cream Cakes
About This Course
“Mousse & Bavarian Cream Cakes” guides you through crafting light, airy cakes layered with silky mousse and set Bavarian cream. In this course, you’ll learn how to prepare flavored mousses—chocolate, fruit, or coffee—and combine them with sponge or biscuit bases. You’ll also explore the technique for making classic Bavarian cream, using gelatin for a perfectly set texture. By mastering folding methods, soaking layers, and assembly in molds or rings, you’ll create elegant, restaurant-quality desserts that balance richness and delicacy.
Learning Objectives
How to prepare a stable French or Italian meringue for mousse bases, ensuring smooth, airy texture
Techniques for melting and tempering chocolate, fruit purées, or coffee infusions to flavor mousses
Steps for making Bavarian cream: blooming gelatin, combining with custard base, and folding whipped cream for lightness
Methods for assembling layered desserts: soaking sponge or biscuit bases, pouring mousse, and creating neat, level layers
Tips for unmolding and glazing cakes—mirror glaze or ganache—to achieve a glossy, professional finish
Variations on flavor profiles: dark chocolate-mint mousse, raspberry-vanilla Bavarian, and tiramisu-inspired cream layers
Material Includes
- Detailed recipe booklet (PDF) covering three mousse flavors and two Bavarian cream variations, with ingredient lists and precise measurements
- Step-by-step photo guides for tempering chocolate, whisking meringue, and folding techniques to prevent deflation
- Properly blooming and dissolving gelatin
- Assembling a multi-layered mousse cake in a ring mold
- Applying mirror glaze or smooth ganache finish for a polished look
- Template sheets for cutting sponge rounds or biscuit liners to fit standard ring molds (15 cm and 18 cm diameters)
- Flavor pairing chart suggesting complementary fruit coulis, infused syrups, and garnish ideas
- Troubleshooting guide for common issues: broken emulsion, grainy texture, or uneven set
Requirements
- Requirements:
- For Chocolate Mousse:
- 200 g semisweet chocolate (≥60 % cacao), chopped
- 3 large eggs, separated (room temperature)
- 30 g granulated sugar
- 1 pinch salt
- 200 ml heavy cream (whipped to soft peaks)
- For Bavarian Cream (fruit flavored):
- 250 ml whole milk
- 60 g granulated sugar
- 4 large egg yolks
- 10 g unflavored gelatin (bloomed in 30 ml cold water)
- 200 ml heavy cream (whipped)
- 150 g fruit purée (e.g., raspberry, mango)
- For Sponge Layer (Genoise or Joconde):
- 100 g all-purpose flour (or almond flour for Joconde)
- 100 g granulated sugar
- 3 large eggs (room temperature)
- 20 g unsalted butter (melted; Joconde)
- Pinch of salt
Target Audience
- Pastry enthusiasts aiming to learn advanced mousse and cream techniques for home or professional kitchens
- Professional chefs or bakers seeking to expand their repertoire of refined, no-bake or partially no-bake desserts
- Culinary students interested in mastering gelatin-based preparations and delicate dessert assembly
- Catering professionals who want to offer light, elegant cakes suited for weddings, events, or fine-dining menus
- Home bakers looking to create visually impressive, restaurant-style layered mousse cakes
Curriculum
4 Lessons4h 15m
Mousse Foundations
Preparing Stable Meringue and Custard Bases
Flavoring and Folding Techniques for Smooth Mousses
Bavarian Cream & Assembly
Your Instructors
uniquedevservice993@gmail.com
See more
€75.55
Material Includes
- Detailed recipe booklet (PDF) covering three mousse flavors and two Bavarian cream variations, with ingredient lists and precise measurements
- Step-by-step photo guides for tempering chocolate, whisking meringue, and folding techniques to prevent deflation
- Properly blooming and dissolving gelatin
- Assembling a multi-layered mousse cake in a ring mold
- Applying mirror glaze or smooth ganache finish for a polished look
- Template sheets for cutting sponge rounds or biscuit liners to fit standard ring molds (15 cm and 18 cm diameters)
- Flavor pairing chart suggesting complementary fruit coulis, infused syrups, and garnish ideas
- Troubleshooting guide for common issues: broken emulsion, grainy texture, or uneven set
