This master class was held on January 12-16, 2014, in Moscow at the VIP-Masters Cooking School.
I worked with two groups of students (morning and evening sessions) and for 5 days we prepared a large number of desserts – entremets, individual cakes, macarons, fruit jelly, marshmellow, tartes and tartlets.
Program of course:
Individual cake «O&W» (orange&white) — sponge cake with white chocolate, mousse with caramelized white chocolate, cremeux with persimmon and ginger, jelly with mandarin.
Coffee entremet: chocolate sponge cake «Pain de genes»; crispy layer of praline; cremeux with Baileys; coffee mousse and milk chocolate glaze.
Individual cake “Love in cage”: dacquoise with raspberries puree; raspberries and exotic coulis; mousse with white chocolate, ginger, lime and mint.
Small individual cake (5 cm diameter) “Larousse”: flourless chocolate sponge cake; chocolate mousse with cream cheese; raspberry jelly with raspberry liquor and pepper espelette; chocolate glaze, whipped vanilla ganache and chocolate elements for decoration.
Individual cake “Talisman”: lime pate sablee; pistachio sponge cake; black currant jelly, raspberry jelly, strawberry coulis, lemon courd and chocolate decorations.
Entremet “Fairy tale”: sponge cake with white chocolate and creme fraiche; raspberry jelly; sponge cake “macarons; mousse with sweet red pepper and raspberry. Decoration with macarons and parmesan.
Individual cake “Fleur de rhubarbe”: sponge cake “Emmanuel” with red currants; jelly with rhubarb and red currants; ganache with hibiscus; mousse with rhubarb and hibiscus.
Marble entremet “Cherry-peach”: cherry mousse; peach mousse; peach jelly; caramelized mousse with peach; caramelized sponge cake with white chocolate.
Entremet “Clockwork orange”: sponge cake “Emmanuel” with cranberries; jelly with cranberries and rose; orange-grapefruit mousse; orange “tuiles aux amandes” for decoration.
Gateau de voyages:
Praline with spicy caramel
Gateau with vine pear
Tartlets “Nest”: almond pate sucree with cannelle and muscovado; honey cremeux with caramelizwd white chocolate; pate choux with Croustillant sable; whipped camomile ganache and chocolate decorations.
Strawberry tartlets with whipped white chocolate ganache
Tartlets with caramelized white chocolate: sable breton; cremeux with caramelized white chocolate; raspberry coulis with anis.
Chocolate macarons with spicy chocolate ganache and orange confit.
Macarons “Pear and parmesan”
Guimaves, zefir, pate de fruit, chocolate decoration.