Online ganache class: creams and mousses
7 days free, full access. Every masterclass, 50,000+ recipes, 1,500+ chefs.
Make crème pâtissière, crème diplomate, crème anglaise, pâte à bombe, two chocolate mousses and white, milk and dark ganache with Hannes Radeck, Gault&Millau Pastry Chef of the Year 2021.
- 7 lessons
- 42 min
- Pastry
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
7 lessons · 42 min total
Introduction FREE
#1 Crème Pâtissière FREE
#2 Crème Diplomate FREE
#3 Crème Anglaise & Crème Brûlée FREE
#4 Pâte à Bombe & Parfait 
#5 Dark Chocolate Mousse with Whipped Cream 
#6 Dark Chocolate Mousse with Egg Whites 
#7 Chocolate Ganache 3-Ways
At the end of this course you will be able to:
Bloom gelatine in ice-cold water and stir it into warm pastry cream for a stable crème diplomate.
Cook a sugar syrup to 117 to 118°C and pour it onto whipped yolks for a pâte à bombe.
Add melted chocolate at about 50°C to whisked eggs, then fold in whipped cream for a mousse.
Pour cream at 80 to 90°C over chocolate, wait 3 to 4 minutes, then blend rather than whisk.
About this class
This online ganache class starts with the creams Hannes calls the mother sauces of pastry, where one added ingredient makes a new cream. Crème pâtissière becomes crème diplomate with gelatine and whipped cream, crème anglaise becomes crème brûlée, and pâte à bombe becomes a frozen parfait.
Two dark chocolate mousses follow, one lightened with whipped cream and one with egg whites, so you can compare texture and flavour. The last lesson makes white, milk and dark ganache with the same method and shows why each needs its own ratio of chocolate to cream.
- Lessons
- 7
- Video
- 42 min HD
- Recipes
- 7
- Level
- Advanced
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“Understanding the ratios in ganache is a fundamental skill you have to learn as a pastry chef.”
Hannes Radeck · Introduction
PROBuild every dessert on a better cream.
Your membership opens every masterclass, the full recipe library, and the creators who add new recipes every week.
- 70+Masterclasses, new ones every week
- 50,000+Professional recipes, written for the pass
- 1,500+Creators cooking at starred restaurants
MEET YOUR INSTRUCTOR
Hannes Radeck
Pastry chef, formerly head pastry chef at Ox&Klee, Cologne
- Pastry Chef 2021Gault&Millau, at Ox&Klee in Cologne.
- Ox&KleeHead pastry chef at the Cologne restaurant.
Hannes Radeck is a German pastry chef whose love of food began with his mother’s Rhenish home cooking. He trained with a classic apprenticeship in Cologne and worked in well-known restaurants before becoming head pastry chef at Ox&Klee.
There he was named Pastry Chef of the Year 2021 by Gault&Millau, with further nominations from Rolling Pin and Feinschmecker in 2023 and 2024. In this class he teaches the base creams, mousses and ganaches that desserts are built on.
Ganache by chocolate
Example values. Lesson #7 uses couverture: white at 20 to 35% cacao, milk around 48% and dark at 56%. Pour the cream at 80–90°C.
Key concepts
Pastry cream
A thick custard of milk, egg yolks and sugar, set with cornstarch or flour. Taught in lesson #1. (Wikipedia)
Crème anglaise
A light, pouring custard of egg yolks, sugar and hot milk or cream. Taught in lesson #3. (Wikipedia)
Parfait
A frozen dessert made from a base of sugar, egg and cream. Taught in lesson #4. (Wikipedia)
Ganache
A glaze, icing or filling made from chocolate and cream. Taught in lesson #7. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #3 are free to watch, no card required. To watch all 7 lessons with Hannes, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need special equipment?
A hand blender and a thermometer do most of the work. Lesson #3 finishes the crème brûlée with a blowtorch, lesson #4 whips the yolks in a stand mixer and freezes the parfait in silicone moulds, and lesson #7 blends each ganache.
What level is it, and what language?
Advanced. Hannes teaches in English, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. All seven recipes come with Hannes’s quantities and temperatures, from the crème pâtissière to the three ganaches.
Can I watch on my phone?
Yes. Watch in the Gronda app on iPhone or Android, or in your browser at gronda.com. Start on one and pick up on the other.
Can I cancel my membership anytime?
Yes, anytime. If you subscribed through the App Store or Google Play, cancel in your phone’s subscription settings. If you subscribed on gronda.com, cancel in your account settings.
Chefs and cooks love Gronda
Gronda was App of the Day in 120+ countries.
- 4.860.2K ratings
- 4.825.4K ratings
- XXristos
“Easilly one of the best app for professionals out there, would be nice a scroll to the next recipe feature to binge watch recipes/techniques.”
- SStephen
“Excellent app to learn great techniques and new skills. Great recipes too 👌.”
Keep learning
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
Join now- 4.8 on the App Store
- 3M+ chefs
- App of the Day in 120+ countries