Master-class at Alain Ducasse’s Culinary School, Paris

Master-class at school Alain Ducasse

This international master class was held on April 2015 in France, Paris at Culinary School of Alain Ducasse for Russian group. At these master-classes, I was an assistant, an interpreter and an organizer.

PROGRAMME of the MASTER-CLASS 

Coupe fraise des bois: Gel?e de fraise, marmelade de fraise balsamiqueMasterclass Paris, crumble, perle de japon, cr?me citron vert vanill?, sorbet noix de coco. Fraise des bois fraiches.

Tart’O cerises: P?te sucr?e, cr?me d’amande, cr?me p?tissi?re ? la violette, confit cerises. Cerises fraiche, nappage cerise, gel?e cerises-violette. Violette cristalis?e.

Cheese cake-fruits rouges: P?te sucr?e pistache reconstitu?e, appareil ? cheese-cake, confit fruits rouges, fruits rouges frais, gel?e fruits rouges

Entremet chocolat pralin? passion f?ve de tonka: P?te sucr?e, dacquoise noisette, confit passion, mousse chocolat Tonka, ganache mont?e.

Entremet Rhubarbe-banane-riz au lait: P?te sucr?e, dacquoise poivre de S?chouan, marmelade de rhubarbe et banane, mousse de riz au lait.

Macaron chocolat menthe: Macaron, ganache menthe, chantilly f?ve de tonka, croustillant chocolat , menthe cristallis?e, guimauve menthe.

Eclairs chocolat banane citron vert: P?te ? choux, cr?meux chocolat banane, plaquette chocolat noir, gla?age chocolat noir, crumble or.

Foret Blanche: G?noise citron, confit griotte, ganache mont?e citron, chantilly vanill?e, chocolat blanc.

Religieuse framboise-rose-pamplemousse: P?te sabl?, p?te a choux croustillant, marmelade de pamplemousse, mousseline ? la rose et framboise, croustillant, pamplemousse, framboise.

Tarte chocolat framboise: P?te sucr?e, ganache framboise, cr?meux chocolat, p?te de fruit framboise, marmelade de framboise

Tarte Rhubarbe Fraise glac?e, smoothie fraise: Crumble sarrasin, marmelade de rhubarbe, glace pistache, fraise, gel?e fraise, rhubarbe poch?e

Entremet pomme amande Bergamote: P?te sucr?e amande, biscuit amande, confit pomme vert, mousse vanille bergamote, pomme tatin.

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