Hands on master-class in Kiev

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December 2016 was three days hands on master-class in Kiev, Ukraine.

Program of course:

  • Buche de Noel “Cofee”: cofee sponge cake; coffee cremeux with creamy coffee liquor with dark chocolate; milk chocolate mousse; coffee mousse.
  • Buche de Noel “Bolo de rolo”: chocolate-orange bisquit without flour; orange-vanilla panna cotta; chocolate mousse with Tonka bean; tradition Brazilian dessert “bolo de rolo” with strawberry-passion fruit confiture.
  • Buche de noiel “Caramel and chocolate”. Composition: caramel sponge cake; mousse with caramelized white chocolate; caramel-chocolate cremeux;mousse with dark chocolate. Chocolate decorations.
  • Buche de Noel “Russia”: sponge cake “5 spices with quince; cranberry spiced jelly with red wine; baked quince and apple; vanilla mousse with special Russian product “baked milk”. Red mirrow glaze and chocolate decorations.
  • Entremet “Goddess Ishtar”. Composition: pistachio sponge cake; blackcurrant financier; mango compote; passion fruit mousse with lime.
  • Individual cake “Harley”. Composition: almond sponge cake with apples and cognac raisins; almond croustillant with cocoa nibs; jelly lime-green apple; hazelnut milk jelly with rosemary and “caramelized” white chocolate; cognac-praline mousse.
  • Individual cake “Christmas”: sponge cake “5 spices” with orange confiture; cranberry jelly with mulled wine; orange-lemon mousse, chocolate decoration.
  • Lemon-caramel tart. Composition: pate sablee; sablee croustillant; soft caramel; lemon cream.
  • Tartlets “Snow Queen”:  almond pate sablee; vanilla pastry cream; mint guimauve (marshmallow); pate choux with coconut mousse.
  • Chocolate tea cake with caramelized banana
  • Chocolate-orange tea cake
  • Bonbons truffle

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