At the middle of April was three days hands on master-class in Moscow at Chocolate Academy Cacao Barry.
Program of course:
- Entremet “Charlotte aux poires”. Composition: “lady finger” sponge cake; pear bavaroise; pears in syrup.
- Cake “Red Velvet”. Caramel sponge cake with baked white chocolate; chokeberry russian marshmallow with agar-agar; whipped lemon-lime-mint jelly; mousse with milk chocolate and red currants.
- Entremet “Brioche”. Composition: citrus brioche; jelly with backed raspberry and apricote wuth Earl Cray tea; youghurt noussse with Earl Cray tea, oranges and raspberry
- Entremet “Jurate”. Composition: reconstituted pate sablee with white chocolate; sponge cake with champagne and sea buchtorn; cream cheese “cream brulee”; compote with sea buckthorn, tangerine and cape gooseberry; mousse cheesecake. For decoration^ chocolate elements and caviar from exotic-citrus compote.
- Entremet “Eos”. Composition: lemon sponge cake with cream fraiche; whild strawberry jelly; yoghurt-sour cream mousse; shantilly.
- Individual cake “Sunflower”. Composition: orange sponge cake with vanilla; orange panna-cotta; bolo de rolo with passion fruit, lime and lemon; mango mousse.
- Individual cake “Shou”. Composition: japanese sponge cake: mango-passion fruit mousse; strawberry mousse; strawberry-blueberry confit.
- Individual cake: “Lord Vanilla”: vanilla chiffon sponge cake; vanilla cream-brulee; vanilla mousse with mascarpone; cherry jelly.
- Brioche with caramel and shtreizel
- Chocolate peanut tea cake with caramel (gluten free)
- Vanilla-caramel tea cake
- Chocolate gluten free cookie with pecan
- Tropic pie