This master class was held on February 9-11, 2015 in Minsk, Belarus.
Program of course:
Charlotte: strawberry guimauves; strawberry sponge cake; strawberry jelly with mint; mousse with litchi.
Individual cake “Zefir and caramel”: Dessert with chocolate pate sucre; zefir (russian marshmallow with agar) and soft salted caramel.
Entremet “Exotic Fancy”: lime Crumble; Coconut Dacquoise; Roasted spicy pineapples with passion fruits; coconut mousse.
Winter cake “5 spice”: sponge cake with mulled wine; orange cream; caramelized spiced pears; orange mousse supreme (with part of sponge cake with mulled wine).
Cake “Nougatine” (gluten free): chocolate nougat with pistachio; chocolate flourless sponge cake; chocolate jelly; chocolate mousse with tonka bean; mirror chocolate glaze and chocolate decoration.
Entremet “Velute”: chocolate-banana sponge cake; cremeux with milk chocolate; banana confit with passion fruit; pate choux with whipped milk chocolate ganache.
Individual dessert “macarons” from my master-class in Minsk, Belarus: chocolate pate sucre revisit?; macarons; chocolate spicy cream and orange confit.
Tartlets “Tubus”: Almond pate sablee; cremeux with backed apricot with rosemarin; coffee mousse; whipped coffe-milk chocolate cream; coconut-lime daquoise
“Tarte au citron revisitee”: lemon pate sablee; lemon sponge cake; lemon-lime backed cream; lemon-lime curd; italian merengue and white chocolate for decoration.
Macarons mango-passion fruit