Category Archives: mousse

6B: Custards and Bavarians

In this class we made fillings to go with the extra meringues we made in week 5 and turned out two cakes. The history of custards—no surprise—is long and complicated. Ancient Roman cooks recognized the binding properties of eggs; they … Continue reading

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4A: Mousses and Fillings

In this class, we certainly made mousse and fillings, but they (mostly) couldn’t stand on their own, so we made cake and lots of tart dough, too. Mousse doesn’t appear complicated, but there’s plenty of technical information to learn. A … Continue reading

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