Mousse au Chocolat : Méthode Pâte à Bombe CAP Pro

In this technical video, I'll show you how to make a pâte à bombe for chocolate mousse, perfect for your entremets. This video is useful for CAP Pâtissier candidates for the EP2 exam. ➜ Recipe: EGG YOLK 60g SYRUP 30°B 120g WARMING 70% 190g WHIP CREAM 375g ●●●●●●●●●● ➜ Are you eager to learn and refine your techniques? Visit my website to discover the complete program or schedule a phone call with me to discuss your goals and how I can help you achieve them. 🎓 Useful Links (contact, training courses): https://www.patiscoach.education/lien... 🎓 Professional Pastry and Chocolate Training Whether you dream of earning your CAP Pâtissier (French vocational qualification in pastry), your CAP Chocolatier-Confiseur (French vocational qualification in chocolate and confectionery), or you simply want to perfect your skills in the delicate art of pastry making, I offer personalized support. This includes hands-on classes, in-depth training, and even mock CAP exams to practice under realistic conditions. ➜ https://www.patiscoach.education #PatisCoach, #CAPPâtissier, #CAPChocolatier, #FormationPâtisserie, #Viennoiserie, #CoursEnLigne #pastry