INDYASSA Pastry Course #1 Gluten-Free Japanese Desserts

Learn to bake a fluffy gluten-free vanilla souffle sponge cake with white rice flour, separated eggs and meringue, a butter and oil fat blend, and precise temperature and prep tips.

Whip yolks with 20 g caster sugar at high speed until pale, then add vanilla and set aside; sift rice flour, prepare the tray, and whip the whites afterward.

Prepare the gluten-free vanilla souffle sponge by sifting rice flour and preheating, whip a medium-stiff meringue with 70 g sugar at low speed, then bake on multiple sheets for height.

fold delicate meringue into a vanilla souffle sponge to preserve bubbles, then mix in sifted flour and warmed oil at 60℃, bake at 180℃ for 20 minutes, and wrap.

Explore gluten-free Japanese desserts by making the fruit dome cake, including strawberry dome cake with whipped cream and mixed berry cream.

Soak gelatin, whip cream with sugar to soft peaks, temper into the cream, add kirsch, assemble with strawberries, brush with simple syrup, and chill for three hours.

Create a gluten-free fruit dome cake by arranging fruit and whipped cream on the outside, layering syrup-soaked sponge cake, and decorating with cream and fruit for a beautiful zuccotto-inspired dessert.

Learn to bake a gluten-free French sponge cake with meringue, rice flour, and cornstarch, then pipe batter for two desserts using this sponge.

Learn to make a classic Charlotte aux fruits by piping lady fingers, assembling sponge and cream filling in a mold, then baking and trimming for a perfect dessert.

Master the classic French vanilla mousse filling for Charlotte aux fruits using egg yolks, sugar, cornstarch, milk, cream, vanilla bean, and gelatin, with tempering and precise cooking techniques.

Whip the cream to soft peaks, cool the vanilla mousse, and fold gently to prevent separation; chill and decorate with fresh fruit for a light gluten-free dessert.

Craft a matcha tiramisu in glasses by layering sponge and mascarpone cream with matcha syrup, balancing sweetness and bitterness.

Learn to make matcha tiramisu in individual glasses by whipping egg yolks with sugar, folding in mascarpone cream, folding in meringue, layering sponge with syrup, and chilling for matcha finish.

Turn leftover sponge cake into two easy desserts: a mini shortcake with whipped cream, jam, and raspberries, and a chocolate ganache sandwich cake with piping.

Experiment with gluten-free flours for sponge cakes, comparing potato starch, tapioca starch, white rice flour, and cornstarch to assess moisture, softness, chewiness, and overall texture; rice flour comes out best.

Asami thanks students for taking the course and invites questions on the Q&A page, shares free recipes and videos on indyassa.com, and invites sharing photos on Instagram with #indyassa.