Master-class in Sharjah, Emirates


In august 2017 was four days hands on master-class in Shardjah, Emirates.

Program of course:

  • Entremet “Peppy”. Composition: Carrot cake with poppy  seeds; Sea buckthorn cream; Mango mousse with lemon curd; Mousse with passion fruit, lemon and lime; Crispy croquant.
  • Entremet “Velute”. Composition: chocolate-banana sponge cake; cremeux with milk chocolate; banana confit with passion fruit; pate choux with whipped milk chocolate ganache.
  • Entremet “Wreath”. Composition: biscuit with red berries; reconstructed shtreyzel; compote with red berries; mousse with red berries; mirror glaze and chocolate decorations.
  • Opera “Raspberry-anis”. Composition: sponge cake Joconde; berry’s soaking syrop; vanilla buttercream; raspberry jelly with anis; pink glacage Opera.
  • Blueberry-lavender Opera. Composition: sponge cake “Joconde”; blueberry butter cream; lavender ganache with dark chocolate; blueberry glacage and macarons for decoration.
  • Entremet “Eos”. Composition: lemon sponge cake with cream fraiche; whild strawberry jelly; yoghurt-sour cream mousse; shantilly.
  • Individual cake “Sacher” modern. Composition: Sacher sponge cake; ganache; apricote compote; chocolate decoration.
  • Individual cake “Passionata”. Composition: chocolate sponge cake; ganache with passion fruit; marmalade with mango and passion fruit; chocolate mirror glasage; chocolate whipped cream and jasmine tea truffles for decoration.
  • Individual cake “Snowy strawberry”. Composition: berry biscuit; jelly with balsamic vinegar and strawberries; Light strawberry cream; almond mousse; strawberry jelly.
  • Raspberry roll. Composition: japanese sponge cake; raspberry-passion fruit jelly; light cream with passion fruit.
  • Individual cake “Cookie”. Composition: chocolate pate sablee; vanilla pastry cream; chocolate mousse cheesecake.
  • «Linzer» tart in the miniature with raspberry confiture.
  • Apricot tart with rosemary
  • Tart with red berries. Composition: almond-coconut daquoise; jelly with red berries; pistachio pastry cream. For decoration – fresh berries.
  • Tartlets caramel-popcorn.
  • Citrus tart with whipped ganache
  • Brownie
  • Vanilla-caramel marble tea cake with whipped vanilla ganache
  • Mini caramel tea cake with milk chocolate chantilly. Composition: caramel sponge cake; caramel mousse; cream “chantilly” with milk chocolate.
  • Cookie “Flowers” (5,5 cm diameter). Composition: cinnamon pate sablee with muscovado sugar; ganache with caramelized white chocolate Zephyr Cacao Barry. For decoration – plastique chocolate.
  • Cookie caramel and chocolate. Composition: hazelnut pate sable; soft caramel with milk chocolate Caramel Lactee Cacao Barry; ganache with black tea. For decoration praline with dried apricote.

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