French dessert classics: chocolate mousse & vanilla crème brûlée

Discover two timeless French dessert icons from your own kitchen: an airy, intense dark chocolate mousse and a silky vanilla crème brûlée with that irresistible caramelized top.
Join Chef Guillaume Nimeskern for a fully guided, hands-on online class where technique meets indulgence. We will start with the crème brûlée to allow proper baking and chilling time, then finish with the torching step together during the session.

What you will learn

• Dark chocolate mousse: smooth, airy, and deeply chocolatey
• Vanilla crème brûlée: creamy custard with a crisp caramel shell

You will build strong fundamentals you can reuse across French pastry: aeration, gentle folding, custard setting, and caramelization.

Key techniques covered

• Whisking egg whites to soft peaks and firm peaks
• Baking chocolate in a bain-marie for even, gentle heat
• Folding for a light, stable mousse texture (no deflating)
  
• Knowing when crème brûlée is perfectly set (no overbaking)
• Using a kitchen torch safely for a thin, crackly caramel top

You won’t just watch; you will practice alongside the chef in real time.

Equipment needed

• Individual ramekins
• Deep baking tray (for bain-marie)
• Stand mixer (KitchenAid-style) or electric mixer
• Kitchen torch

(Full ingredient list sent after registration.)

A joyful approach to French pastry

Originally trained as a chemical engineer, Chef Guillaume brings scientific precision to pastry while teaching with warmth and clarity. He explains the “why” behind perfect textures—how mousse gets its lift and how custard sets—so you can repeat the results with confidence.
After earning his CAP Pâtissier (French Pastry Professional Certificate), he has led hundreds of workshops in both French and English, always blending strong foundations with a relaxed, encouraging atmosphere.

Why this class is unique

• Live, interactive online format
• Clear, structured professional guidance
• Two classic French desserts in one session
• Time for questions and troubleshooting
• Small group dynamic for real connection

You will finish the session with a restaurant-style chocolate mousse and a vanilla crème brûlée topped with a perfectly crackly caramel layer.

Who is this for?

• Chocolate lovers
• Home bakers building strong foundational pastry techniques
• Anyone curious about classic French dessert making
• All skill levels welcome

Language: English & French
Spaces are limited to ensure personal guidance and interaction.
Reserve your spot today for a refined French dessert experience you can recreate again and again.

Allergens: Dairy and eggs.