Master-class in Astana, Kazakstan

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In June 2016 was three days hands on master-class in Astana (Kazakhstan).

Program of the course:

  • Entremet “Coffee”: cofee sponge cake; coffee cremeux with creamy coffee liquor with white chocolate; coffee mousse.
  • Entremet “Three chocolates” (gluten free)
  • Entremen “Moonlight Sonata”. Composition: “red velvet” sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
  • Entremet “Black forest” (without gelatine): Composition: chocolate sponge cake “pain de genes”; chocolate crumble; cherry jelly “griotte”; coconut sponge cake with tonka bean; whipped mascarpone ganache with vanilla.
  • Entremet “Taiga Forest”: sponge cake with dried cranberries and pine nuts; mousse with goat milk with honey, rosemary and taiga honey; jelly of pomegranate juice with wild rose.
  • Individual cake “Sherlock”: oat base with honey, nuts and dry fruits (without baking); hazelnut-oat sponge cake; blackberry-raspberyy cremeux; vanilla cremeux; mousse with oat porridge with vanilla.
  • Individual cake (snack) “Three nuts for Cinderella”: sablee Breton; crispy chocolate praline; guimauve (marshmallow) with passion fruit; pate choux with nuts praline cream.
  • Coconut-lime daquoise; mousse with pink peach with thyme; mousse lime-lemongrass; whipped jelly with lemon-lime-tea matcha.
  • Individual cake “Vert”: sponge cake with tea matcha; mousse with ricotta; raspberry.
  • Passion fruit tart with whipped jelly.
  • Black currants tart with pears.
  • Chocolate tea cake with peanuts.
  • Honey-crunberry macarons.
  • Pate de fruit “Carrot-orange-spices”.

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