Creams, Mousses and Ganaches
Pastry cream and mousse techniques, one preparation at a time: crème pâtissière, crème diplomate, pâte à bombe, two dark chocolate mousses, ganache three ways.
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 42 min total
About this course
Seven pastry cream and mousse techniques, each filmed end to end. Crème pâtissière first, then the crème diplomate built directly on it. Crème anglaise, then the same base set as crème brûlée. A pâte à bombe and its parfait. Two dark chocolate mousses. Then chocolate ganache in white, milk and dark.
Almost nothing here stands on its own. Each preparation is the parent of the next, so the cooking point, the aeration and the setting behaviour are the lesson and the flavour is left to you. The two mousses make it plain: whipped cream gives a rich, airy set, whipped egg whites a lighter one.
These are the fillings underneath most finished desserts, which is why the class works as a reference rather than a set of recipes to copy.
Lessons
7
Video
42 min HD
Recipes
8
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Cook crème pâtissière and build a crème diplomate on it that pipes clean.
Make ganache three ways and know which version sets for which application.
Aerate dark chocolate mousse two ways, on whipped cream and on egg whites.
Set crème anglaise and crème brûlée, then build a pâte à bombe parfait base.
Creams and mousses today, chocolate tomorrow.
One membership. Access all content.
Every masterclass, the full recipe library, and the creators who add new recipes every week, all with Gronda PRO.
70+
Masterclasses, new ones every month
50,000+
Step by step professional recipes
1,500+
Creators cooking at professional restaurants
Meet your instructor
Hannes Radeck
Hannes Radeck was named Pastry Chef of the Year 2021 by Gault&Millau as head pastry chef at Ox&Klee in Cologne, with nominations for the same title from Rolling Pin and Feinschmecker in 2023 and 2024.
He trained through a classic apprenticeship in Cologne and worked in several restaurants before taking the pastry section at Ox&Klee, and is preparing to open his own restaurant in the city. In this class he works through the creams, mousses and ganaches that sit under most of his desserts.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
New to these or years in already
First-time and long practised patissiers who want creams, mousses and ganaches that hold.
Fillings and textures you can build on
Patissiers who want the ganache ratios behind white, milk and dark, set smooth and stable.
For anyone drawn to pastry work
Crème pâtissière, crème brûlée and parfait enthusiasts who want the foundations done properly.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
Full access to every masterclass in the library and the complete recipe collection. All lessons, all techniques, all chefs, under one membership.
On the Gronda app on iPhone and Android, or straight from your browser at gronda.com. Start on one, pick up on the other.
Every masterclass lists its level and length up front, so you know exactly what you're getting into before you start. Whether you're picking up a technique for the first time or refining one you've worked for years, there's a class built for where you are.
Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
The first lesson of this class is free, no card required. To watch the full class and everything else in the library, start a Gronda PRO trial. You get full access during the trial and can cancel before it ends without paying anything.
Gronda PRO is —/month on the annual plan (billed once a year), or —/month if you'd rather pay monthly. Either way you get full access to every masterclass and recipe. The annual plan comes with a 7-day free trial, so you can try it before you're charged. Exact pricing depends on your platform and region, shown before checkout.
Yes, anytime. If you subscribed through the App Store or Google Play, cancel from your phone's subscription settings. If you subscribed on gronda.com, cancel from your account settings on the site. No fees, no calls.
Yes. Gronda PRO comes with a 30-day refund window. If you subscribed through the App Store, request the refund directly from Apple, they handle the payment. Through Google Play, request it in the Play Store or email support@gronda.com. If you subscribed on gronda.com, email support@gronda.com within 30 days of your purchase. After 30 days, refunds aren't available.
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
4.8 on the App Store
3M+ chefs
App of the Day in 120+ countries
Pastry Creams, Mousses & Ganaches · Hannes Radeck
