For best results, when filling a torte with a mousse, prepare it enough in advance so that the gelatin has set and the mousse is firm.
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Q4: To achieve a well-balanced composition when making
Q5: When making a patterned joconde cake, it
Q6: In France, the word gâteau refers to
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Q7: To portion a torte, remove it from
Q8: To make clean cuts when portioning a
Q10: When coating a torte or pastry with
Q11: Tortes that have been refrozen should be
Q12: Discuss the techniques you might use to
Q13: The term entremet refers to a(n) _made
Q14: _or _are often used when making different
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