u/cryingforsnacksTT

I never got to have an internship due to some financial circumstances but I have a nice skill set beyond just simpler cakes and pastries from my education which was very expensive :( & then I mostly worked in tiny kitchen.

I feel really confused how you mix/make a large batch of mousse? what are the best recipes and what’s your method? if you’re a professional pastry chef please let me know ♡