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Advanced Level Training
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ONLINE MOUSSE CAKES Course is a Pastry Level 6 Course.

MOUSSE CAKES or known in France as ENTREMET means "between servings" in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert.

At Vegan Gastronomy we add this new designer course to be at the top of our list in making exotic vegan pastries. This CERTIFIED COURSE is designed to complement our other courses and teaches advanced techniques in using Potato Protein to make foam type pastries and shows innovative ways to plate these fancy dishes.


  • Students are provided access to course materials including recipes for students to develop buy lists
  • Students have 6 weeks to complete course (will be given course access 2 wks prior to course start date)
  • Course contains over 40 On-Demand private training videos that can be watched at any time.
  • 6 weeks access to Interactive virtual classroom where students and teacher can interact 
  • Students are required to select a certain amount of recipes to complete to receive a Certificate of Completion.
  • Lifetime access to course information and recipes
We will be making 6 entremets with multiple components and many sub recipes on Base cakes (Pistachio Moullex, genoise sponge cake, Black sesame sponge, Almond Jaconde sponge), mousses ("white", "milk", Dark, Coconut and Cheesecake flavours), jams/confit & compotes, Cremeux inserts, creams, caramels, crunchy layers, glazes, chocolate tempering and moulding and various high end decorations.


To receive a certificate for Vegan Mousse Cakes (P6), you must complete a minimum of 3 assignments within the 6 week time frame. Once you complete the course, you will be issued a Certificate of Completion.


  • Opera Cake layers of almond sponge cake (known as Joconde) soaked in coffee syrup, layered with chocolate ganache, french coffee buttercream, and covered in a chocolate glaze. Its namesake originates from the  layers resembling the levels of an opera theater. 
  • Ferrero Travel Cake layers of hazelnut sponge cake (known as Joconde) soaked in Frangelico syrup, layered with "milk" feuilletine crunch, hazelnut praline ganache and french praline buttercream, covered in a crunchy "milk" chocolate glaze. 
  • Exotic fruits Entremet Black sesame coconut sponge, passionfruit cremeux insert, sesame rice crunch, coconut mousse insert, "milk" chocolate mousse covered in a shiny cocoa mirror glaze.
  • Snickers Entremet French Brownie base, chewy peanut caramel, chocolate cremeux insert, peanut praline mousse covered in a caramel mirror glaze.
  • Royal Pistachio Entremet Pistachio Moelleux (soft moist cake) base, Lemon confit, Apricot confit insert, Pistachio cremeux insert, white chocolate saffron mousse covered in a condensed "milk" mirror glaze.
  • Seasonal Cheesecake Entremet Cookie crunch base, Light Genoise Sponge cake, season fruit insert, cheesecake mousse topped with a clear neutral glaze.
  • YOUR OWN CREATION create your very own vegan mousse cake (Entremet) showcasing your creativity using the new techniques and skills learned throughout this class.

This is NOT a beginner course, many of the students coming to this course have already completed the Vegan Baking and Pastry courses or already work in the bakery/pastry industry or have confidence in producing traditional pastry products already. All our courses also include reference material. This one specifically on each element required to build this high-end luxury pastry, in addition to ingredient product information and assistance on how to locate special ingredients in your location, history, also modernist and traditional ways to create various pastry textures. 

By the end of the Middle Ages, MOUSSE CAKES or ENTREMET had evolved almost entirely into dinner entertainment in the form ornaments often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also sotelty or soteltie). 

This is an advanced course for those wanting to create pieces of edible Vegan art.


  • PANACEGG (Whole plant based egg-replacer)
  • Potato Protein 300  


1 Review Hide Reviews Show Reviews

  • 5
    become the best vegan pastry chef in the world

    Posted by Jessica Colgan on 6th Apr 2024

    I've completed Entremet (Mousse Cakes) and Cheesecake course separately with Jessica McKenzie. She has taught me so much about making vegan version of absolutely everything including cheesecake and mirror glaze! She is the mastermind behind vegan patisserie. If you really want to become the best vegan pastry chef in the world or want to wow your friends/family, I recommend this incredibly talented chef.

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