Mousse cake is a pastry with mousse powder as the main raw material.

It has rich changes in shape, color, structure and taste, and is relatively natural and pure. Cream and coagulants are usually added to give it a strong freezing effect.

The original master in Paris, France, adds various auxiliary materials that have a stabilizing effect and improve the structure, taste and flavor into the cream, making it rich in appearance, color, structure and taste, making it more natural and pure.

After freezing, it tastes great and becomes the ultimate cake.

Its appearance conforms to people's pursuit of exquisite fashion and advocating natural and healthy life concepts, and satisfies people's continuous new requirements for cakes. Mousse cakes also provide masters with greater creative space, and masters demonstrate it by making mousse cakes.

Your own inner life understanding and artistic inspiration.

At the World Pastry World Cup, the mousse cake competition has always been fiercely competitive, and the level of competition reflects the true skills of the masters and the development trend of world cakes.

Mousse first appeared in Paris, the capital of food, France.

At first, masters added various auxiliary materials to the cream to stabilize and improve the structure, texture and taste, making it rich in shape, color, structure and taste, making it more natural and pure. After freezing, it tasted endless and became the best cake.

History and Evolution In Europe, mousse cake first appeared in Paris, France, the capital of gourmet food. It turns out that chefs added various auxiliary materials to the cream that have a stabilizing effect and improve the structure, texture and flavor, making the shape, color, structure and taste rich and varied.

, more natural and pure.

It tastes great when frozen, making it the ultimate cake.

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