Master-class in China (Gao Mao Zi)

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In January 2017 was my 5 days master-class in China, at Xiamen city at Gao Mao Zi school.

Program of master-class:

  • Entremet “Moonlight Sonata”. Composition: “red velvet” sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
  • Blueberry-lavender Opera. Composition: sponge cake “Joconde”; blueberry butter cream; lavender ganache with dark chocolate; blueberry glacage and macarons for decoration.
  • Entremet “Latona”. Composition: almond crunch; almond daquoise sponge cake; almond “supreme”; apricot marmalade; jelly with passion fruit, pieces of apricot and mimosa aroma. Chocolate decoration.
  • 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.
  • Entremet “Goddess Ishtar”. Composition: pistachio sponge cake; blackcurrant financier; mango compote; passion fruit mousse with lime.
  • Entremet “Faire Tale”. Composition: white chocolate sponge cake; raspberry jelly; macarons; mousse with bell pepper; raspberry and parmesan.
  • Entremet “Lemon-lime”. Composition: pistachio sponge cake; light mousse with lemon-lime curd and white chocolate; coconut cremeux and baked lemon cream.
  • Individual cake “Shou”. Composition: japanese sponge cake: mango-passion fruit mousse; strawberry mousse; strawberry-blueberry confit.
  • Individual cake “Lord Vanilla”. Composition: vanilla chiffon sponge cake; vanilla cream-brulee; vanilla mousse with mascarpone; cherry jelly.
  • Individual cake “Sunflower”. Composition: orange sponge cake with vanilla; orange panna-cotta;  bolo de rolo with passion fruit, lime and lemon; mango mousse.
  • Individual cake “V”. Composition: orange chiffon sponge cake; limon-lime-rosemary-pink pepper confit; yoghurt mousse with cream-cheese.
  • Individual cake “Violet”. Composition: pistachio sponge cake; blackberry jelly; violet mousse with raspberry; mirror glacage and chocolate decoration.
  • Individual cake “Caramel whirlwind”. Composition: chocolate sablee Breton; caramel with praline and dates; orange caramel; caramel mousse and caramel glacage.
  • Tartlets “Rich fruits” (eggless). Composition: eggless pate sucre; vanilla cream with coconut milk; fruits jelly with agar-agar; fresh berries.
  • Tart “Granny Smith”. Composition: hazelnut sponge cake; hazelnut pate sucree; chocolate cremeux with hazelnut; apple-orange compote with vanilla. For decoration: apple chips and whipped vanilla cream.
  • Tartlets “Nest”. Composition: almond pate sucree with cannelle and muscovado; honey cremeux with caramelized white chocolate; pate choux with Croustillant sable; whipped camomile ganache and chocolate decorations.
  • Chocolate cookie with nougatine and soft caramel
  • Chocolate gianduja coffee cookie
  • Chocolate banana tea cake
  • Orange-chocolate tea cake with Grand Marnier syrup
  • Tea cake with mulled white wine and pear

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