In May 2017 was three days hands on master-class in Bangkok, Thailand.
Program of course:
- Blueberry-lavender Opera. Composition: sponge cake “Joconde”; blueberry butter cream; lavender ganache with dark chocolate; blueberry glacage and macarons for decoration.
- Cake “Caramelio”. Composition: hazelnut sponge cake praline; caramel mousse with chicory; passion fruit jelly. Decoration: caramel glaze; chocolate, passion fruit jelly, caramel and guimauve.
- Russian classic «Honey Cake» with modern style. Composition: Croquant almonds and honey; special biscuit Medovic; honey Cremeux; Light vanilla mousse; glacage, whipped ganache and microwave sponge cake for decorations.
- Green Apple Opera Cake. Composition: sponge cake with tea matcha and apple chips; baked apple mousse with lemongrass; jelly with green apple, passion fruit and tea matcha.
- Entremet “Velute”. Composition: chocolate-banana sponge cake; cremeux with milk chocolate; banana confit with passion fruit; pate choux with whipped milk chocolate ganache.
- Entremet “Tapioca”. Composition: Reconstituted pate sablee; jelly with pieces of mango, pineapple and jasmine; light coconut mousse with tapioca.
- Individual cake “Marble”. Composition: cherry mousse; peach mousse; peach jelly; caramelized mousse with peach; caramelized sponge cake with white chocolate.
- Individual cake “Tiana”. Composition: lemon sponge cake; lemon pate sucre; lemon-avocado mousse; guacamole (avocado with lemon), strawberry jelly.
- Individual cake “Hypnosis”. Composition: pate sable; japanese sponge cake; raspberry, chocolate and thyme ganache; lemon cream; passion fruit-mango mousse.
- Tart “Pina Colada”. Composition: pate sable; crème frangipane; lime cremeux ; coconut mousse ; vanilla and lime pineapples.
- Tart “THE LION KING”. Composition: almond pate sablee; orange-spices pastry cream; baked Pineapple with banana-caramel-spices sause; exotic macarons (mango, carrot, orange, spices).
- Chocolate cookie with nougatine and soft caramel
- Gianduja coffee sable