Helen Vass – Crème de la Crème

 

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Skill Level: Intermediate
HD Lessons: 11

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Mouse and Glaze (Tutorial 1)

  • Mouse
  • 125g Milk
  • 125g Creme anglaise
  • 50g yoke
  • 35g sugar
  • 387g / 54.5 cocoa solid dark chocolate
  • 517g Whipping cream
  • Salted caramel balls
  • Glaze
  • 240g UTH whipping cream
  • 50g Water
  • 360g Caster sugar
  • 14g Silver leaf gelatine
  • 120g Cocoa powder

Macaroons filled with Ganache (Tutorial 2)

(Macarons)

  • 250g Almonds
  • 250g Icing sugar
  • 85g Pasteurised egg whites
  • 90g Water
  • 250g Sugar
  • 85g Egg white
  • 1g Egg white powder
  • Sugarflair dusts:
  • Cherry
  • Bronze splendour
  • Copper sheen
  • Claret wine
  • Sunburst gold
  • Radiant gold
  • Alcohol (high content)
  • (Ganache)
  • 75g Whipping cream
  • 37g invert sugar
  • 250g milk chocolate
  • 40g Baileys

Tempering Chocolate (Tutorial 3)

  • 1kg chocolate to 10g of mycryo (cocoa butter crystals)
  • Cocoa butter transfer sheets
  • Calbo crisp perils

Mouse and Glaze (Tutorial 1)

  • Mouse
  • Hand whisk
  • Electric whisk
  • Freezer
  • Digital probe thermometer
  • Silikomart Silicone moulds
  • Silicone Spatula
  • Large bowls for mixing
  • Piping bag
  • Dynamix 160 hand blender

Macarons filled with Ganache (Tutorial 2)

  • Electric whisk
  • Baking trays
  • 8mm piping nozzle
  • Piping bag
  • Cling film
  • Plastic cake smoother
  • Large bowl
  • Digital probe thermometer

Tempering Chocolate (Tutorial 3)

  • Cacao barry chocolate bar polycarbonate moulds
  • Large bowls
  • Angled palette knife
  • Metal scraper
  • Spatula
  • Digital probe thermometer

Helen Vass - Creme de la Creme

The Great British Bake Off is one of the most popular cooking shows on television. So as you can imagine, we were very excited to get Helen Vass into the studio to do a tutorial. If only you could taste the beautiful treats she made (although as soon as the cameras stopped rolling they were all gone, we just couldn't resist.)

Helen Vass is an award winning pastry chef based in Glasgow, Scotland and runs her own patisserie & consultancy business - Dulce by Helen Vass. She was part of the winning team of BBC2's Great British Bake Off Creme de la Creme and has a very impressive resume which you can read about here.

Helen also has a real treat for you!! As this week you are getting 3 tutorials instead of 1! Firstly, you will learn how to make the most delicate chocolate mousse covered in delicious mirror chocolate glaze. Secondly, Helen will show you how to make your very own tempered chocolate. This will include making both delicate decorative chocolate as well as thick flavoured bars. Then lastly you will learn how to make ganache filled macaroons!

With these three new skills on top of your cake decorating you will be the swiss army knife among cake decorators. Come and join Helen and make some beautiful tasty treats!

Helen Vass

Helen Vass

Helen Vass is an award winning pastry chef based in Glasgow, Scotland and runs her own patisserie & consultancy business, Dulce by Helen Vass. Helen was the winner of the Callebaut Patissereie Chef of the Year 2017 award at the CIS (Catering in Scotland) Excellence awards and was a finalist in the same category in 2016. Furthermore, she also won the Dessert Gold Medal for her work at the Scottish Food Awards & Academy in May 2017. She was the former head pastry chef of 2AA rosette restaurant, Number 16, on Glasgow's Byres Road for nearly 2 years. In May 2016, Helen was part of the winning team of BBC2's Bake Off Creme de la Creme along with team captain, Mark Tilling and team mate, Samantha Rain. Helen previously worked in Pastelería Escribà in Barcelona. This role took her out to Singapore to work at Marina Bay Sands on the worlds first theatrical event, Fantasía by Escribà. She also worked at the 5* hotel, Blythswood Square, in Glasgow.  Every day is a school day in the kitchen and Helen is always seeking to learn new skills and has done stages in the kitchens of World Champion Pastry Chef, Jordi Bordas and Barcelona baker, Daniel Jorda. Furthermore, Helen has done pastry courses with the following chefs in both the UK and overseas. 
  • Jordi Bordas, 2011 World Champion pastry chef, Coupe du mon Lyon
  • Mark Tilling, World Chocolate Master (UK)
  • David Gil & Enric Monzronis, Tickets Restaurant Barcelona
  • Antonio Bachour, St Regis Miami & Bachour Bakery
  • Melissa Coppel, Las Vegas
  • Miquel Guarro, Chocolate Academy Barelona
  • Martin Lippo, Vakuum, Barcelona
  • Hans Ovando, World Chocolate Master (Spain)
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