{"product_id":"french-dessert-classics-chocolate-mousse-vanilla-creme-brulee","title":"French dessert classics: chocolate mousse \u0026 vanilla crème brûlée","description":"\u003cp data-end=\"220\" data-start=\"35\"\u003eDiscover 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.\u003cbr\u003eJoin \u003ca title=\"Chef Guillaume Nimeskern\" href=\"https:\/\/www.patisseriemonamour.com\/pages\/guillaume-nimeskern\"\u003eChef Guillaume Nimeskern\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch4 data-end=\"244\" data-start=\"222\"\u003eWhat you will learn\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"315\" data-start=\"248\"\u003e\n\u003cstrong data-end=\"270\" data-start=\"248\"\u003eDark chocolate mousse\u003c\/strong\u003e: smooth, airy, and deeply chocolatey\u003c\/li\u003e\n\u003cli data-end=\"395\" data-start=\"318\"\u003e\n\u003cstrong data-end=\"346\" data-start=\"318\"\u003eVanilla crème brûlée\u003c\/strong\u003e: creamy custard with a crisp caramel shell\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"520\" data-start=\"397\"\u003eYou will build strong fundamentals you can reuse across French pastry: aeration, gentle folding, custard setting, and caramelization.\u003c\/p\u003e\n\u003ch4 data-end=\"549\" data-start=\"522\"\u003eKey techniques covered\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"612\" data-start=\"553\"\u003eWhisking egg whites to soft peaks and firm peaks\u003c\/li\u003e\n\u003cli\u003eBaking chocolate in a bain-marie for even, gentle heat\u003c\/li\u003e\n\u003cli data-end=\"682\" data-start=\"615\"\u003eFolding for a light, stable mousse texture (no deflating)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"814\" data-start=\"751\"\u003eKnowing when crème brûlée is perfectly set (no overbaking)\u003c\/li\u003e\n\u003cli data-end=\"878\" data-start=\"817\"\u003eUsing a kitchen torch safely for a thin, crackly caramel top\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"940\" data-start=\"880\"\u003eYou won’t just watch; you will practice alongside the chef in real time.\u003c\/p\u003e\n\u003ch4 data-end=\"961\" data-start=\"942\"\u003eEquipment needed\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"990\" data-start=\"965\"\u003eIndividual ramekins\u003c\/li\u003e\n\u003cli data-end=\"1028\" data-start=\"993\"\u003eDeep baking tray (for bain-marie)\u003c\/li\u003e\n\u003cli data-end=\"1088\" data-start=\"1031\"\u003eStand mixer (KitchenAid-style) or electric mixer\u003c\/li\u003e\n\u003cli data-end=\"1114\" data-start=\"1091\"\u003eKitchen torch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1163\" data-start=\"1116\"\u003e(Full ingredient list sent after registration.)\u003c\/p\u003e\n\u003ch4 data-end=\"1202\" data-start=\"1165\"\u003eA joyful approach to French pastry\u003c\/h4\u003e\n\u003cp data-end=\"1490\" data-start=\"1204\"\u003eOriginally trained as a chemical engineer, \u003ca title=\"Chef Guillaume Nimeskern\" href=\"https:\/\/www.patisseriemonamour.com\/pages\/guillaume-nimeskern\"\u003eChef Guillaume\u003c\/a\u003e 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.\u003cbr\u003eAfter 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.\u003c\/p\u003e\n\u003ch4 data-end=\"1522\" data-start=\"1492\"\u003eWhy this class is unique\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"1558\" data-start=\"1526\"\u003eLive, interactive online format\u003c\/li\u003e\n\u003cli data-end=\"1602\" data-start=\"1561\"\u003eClear, structured professional guidance\u003c\/li\u003e\n\u003cli data-end=\"1648\" data-start=\"1605\"\u003eTwo classic French desserts in one session\u003c\/li\u003e\n\u003cli data-end=\"1691\" data-start=\"1651\"\u003eTime for questions and troubleshooting\u003c\/li\u003e\n\u003cli data-end=\"1735\" data-start=\"1694\"\u003eSmall group dynamic for real connection\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1845\" data-start=\"1737\"\u003eYou will finish the session with a restaurant-style chocolate mousse and a vanilla crème brûlée topped with a perfectly crackly caramel layer.\u003c\/p\u003e\n\u003ch4 data-end=\"1866\" data-start=\"1847\"\u003eWho is this for?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-end=\"1905\" data-start=\"1870\"\u003eChocolate lovers\u003c\/li\u003e\n\u003cli data-end=\"1968\" data-start=\"1908\"\u003eHome bakers building strong foundational pastry techniques\u003c\/li\u003e\n\u003cli data-end=\"2026\" data-start=\"1971\"\u003eAnyone curious about classic French dessert making\u003c\/li\u003e\n\u003cli data-end=\"2055\" data-start=\"2029\"\u003eAll skill levels welcome\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2145\" data-start=\"2057\"\u003eLanguage: English \u0026amp; French\u003cbr\u003eSpaces are limited to ensure personal guidance and interaction.\u003cbr\u003e\u003cstrong data-end=\"2235\" data-start=\"2147\"\u003eReserve your spot today for a refined French dessert experience you can recreate again and again.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2274\" data-start=\"2237\"\u003e\u003cem\u003eAllergens: Dairy and eggs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Patisserie mon Amour","offers":[{"title":"Default Title","offer_id":47721029402762,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0703\/1095\/3098\/files\/11.png?v=1772007407","url":"https:\/\/www.patisseriemonamour.com\/products\/french-dessert-classics-chocolate-mousse-vanilla-creme-brulee","provider":"Patisserie mon Amour","version":"1.0","type":"link"}