- Make basic types of biscuits
- Work with different types of thickeners
- Assemble and decorate modern desserts
- Create chocolate decoration
- Cover and decorate cakes with mirror glaze and velour
- Work with different types of sugar
- Create your own desserts based on learned techniques
Course “Mousse cakes”
Course on modern mousse cakes and individual cakes for home bakers and pastry amateurs with duration of 1,5 month
You will learn
Author
Ekaterina Kurbatova
Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.
Course/lesson composition
1. "Pina Colada"
01:03:39
Biscuit dacquoise
00:08
Compote
10:22
Chocolate decoration
24:22
Mousse
31:37
Assembling
44:42
Glazing
49:38
2. Cake "Strawberry Smoothies"
01:05:32
Biscuit
00:08
Lime namelaka
10:05
Strawberry smoothie
14:20
Piping namelaka
22:15
Mousse
24:02
Assembling
38:18
Covering the cake with velour
43:16
Decoration
48:21
Covering chocolate decoration with velour
55:22
3. “Pinky”
01:01:37
Biscuit
00:08
Crunchy layer
07:12
Berry compote
09:52
Cutting the biscuit
17:58
Mousse
19:00
Assembling
29:42
Making glaze
33:40
Making chocolate decoration
39:15
Final decoration
46:03
4. Cake "Noizet"
01:02:59
Biscuit
00:08
Cremeux with tea
11:00
Glaze with praline
21:30
Crunchy layer
27:39
Mousse with gianduja
31:05
Decoration
46:28
Assembling
54:06
5. Cake "Yasmin"
01:05:05
Biscuit
00:08
Candied grapefruit
07:22
Confit
12:00
Jasmin mousse
19:09
Glaze
33:38
Chocolate decoration
39:08
Covering with glaze
53:31
6. Chocolate-raspberry cake
01:02:22
Brownie
00:08
Crunchy layer
06:17
Making glaze
09:49
Fruit tea ganache
15:36
Chocolate decoration
22:24
Confit
26:35
Mold preparation
31:29
Mousse
35:48
Covering chocolate decoration with velour
45:23
Glazing and final assembling
49:45
7. Cheesecake "Explosive cranberry"
33:54
Granola
00:08
Confit
09:47
Mousse
14:14
Assembling
24:12
Glaze
26:14
Glazing and decoration
28:55
Description
Over 7 weeks course you’ll learn how to make modern mousse desserts and open a new chapter of your professional life!
The course includes video materials (available for viewing), recipes and theoretical materials (available for downloading).
The way it works:
After payment you get step-by-step access to the lessons. New lesson each week.
From the moment of payment the number of watching a lesson is no-limited. The recipes and theoretical materials are attached to each lesson in pdf format and are available for downloading.
Each week you cook a dessert from a lesson, make a photo and send it to a supervisor for checking. Together with the supervisor you look through mistakes and difficulties, which may have appeared during the process of preparation. The supervisor gives you advices if necessary.
After completing all tasks and sending photos of each dessert to your supervisor (main view and cut) you get the certificate of completing the course.
The program of the course includes:
- 6 types of classic French biscuits
- 4 types of crunchy layers
- 6 fruit fillings and work of different thickeners based on these fillings
- Different infusing methods
- Methods of preparation of chocolate cremes
- 6 types of mousses with different bases
- Aspects of working with airing agents (merengue, cream, pate-a-bombe)
- Tempering and chocolate decoration
- Aspects of assembling in different types of molds
- 4 types of glaze + velour
Making towards the goal and growing professionally! Are you with us?
What says our students
От курса я в восторге! Всем очень понравились десерты. Лично я даже таких вкуснейших десертов раньше даже не пробовала. Екатерина, просто умничка, уроки обьяснила понятно, с кулинарными тонкостями. Все получилось с первого раза. Десерты получаются ее элитными, а супер элитными. Спасибо за вкуснейшие десерты и тортики!
Великолепный курс!!! Каждый урок разный, новые бисквиты, мусы, начинки, огромное разнообразие вкусов и сочетаний. Я очень довольна. Всё понятно, учтины всё нюансы до мелочей. Спасибо огромное за советы, за обратную связь. Каждый торт курс, это просто новая планета!
Невероятный курс, потрясающе вкусные рецепты. Катерина преподаватель от бога. Даже если вы совсем новичок и сомневаетесь, что вам не под силу такие творения, забудьте! Вы в надёжных руках профессионала своего дела. Этот курс заслуженно носит звание "Хит продаж". Рекомендую! Можете посмотреть мой инстаграмм @germashovacakes - всему меня научили с нуля в Coup de Coeur online. Спасибо огромное за знания, теперь у меня есть любимое хобби дело, в котором я расстворяюсь, отдыхая от ежедневной суеты и основной работы!
The certificate of completion the course
To receive a certificate, students must complete all tasks of the course and send photos of products to his curator
What is necessary
Inventory
- Hand mixer
- Whisk
- Silicon spatula
- Jewelry scales (desirable)
- Cocktail straws
- Hand blender
- Piping bags
- Aerograf for velour
- Ring16 cm
- Ring 18 cm
- Mold Eclipse 18 cv Silikomart
- Mold Truffles SF192
- Acetate film
- Guitar sheets or dence film
- Silicon mold Silikomart Mini Truffles SF172
- Silicon mold"Silikomart" - Savarin, SM SAV 16080
- Chocolate spatula
- Offset spatula
- Round cutter (2,5-3 cm in diameter)
- Fold-back clips of medium length (5-6 cm)
- Long wooden skewers
- Decorating comb for chocolate
Ingredients
- Marzipane
- Eggs
- Albumin (Powdered egg white)
- Flour: wheat, almond
- Oatmeal flakes
- Baking powder
- Sugars: white and brown sugar, trimoline, glucose, honey
- Icing sugar
- Chocolate: white, milk, dark, alkalized cocoa powder
- Gianduja
- Vegetable oil
- Raspberry crispy
- Powdered yogurt
- Paulette feuilletine
- Frozen strawberry
- Puree: pineapple, passion fruit, coconut, raspberry, cranberry, strawberry
- Fruits: pineapple, lemon, lime, grapefruit
- Thickeners: pectin NH, gelatin, corn starch
- Alcohol: Cointreau, Pina Colada liquor
- Dairy: milk, cream 33%-35%, greek yogurt, creme cheese, butter
- Nuts: almond, hazelnut, flaked almonds, coconut flakes, sunflower seeds
- Praline: almond, hazelnut
- Fried chopped cocoa beans
- Tea: black Earl Gray, green with jasmine
- Neutral nappage
- Fresh basil
- Raisins
- Fresh mint
- Vanilla
- Citric acid
Course “Mousse cakes”
- Duration: 06:55:08
- Level: Medium
Present this course?