In July 2017 was three days hands on master-class in Moscow’s Chocolate Academy Cacao Barry.
Program of course:
- Cake “Caramel maelstrom”. Composition: hazelnut sponge cake; Nut-orange streusel; Orange cream; Caramel paste; Caramel cream with spices; Caramel mousse; glacage and spicy cookies for decoration.
- Entremet “Wreath”. Composition: biscuit with red berries; reconstructed shtreyzel; compote with red berries; mousse with red berries; mirror glaze and chocolate decorations.
- Entremet “Flora”. Composition: crunchy base; yoghurt-laim cream; basil jelly; mousse with creen apple and lime.
- Individual cake “Green pearl”. Composition: chocolate pate sablee; flourless chocolate sponge cake; chocolate praline; matcha creme brulee; orange marmalade with calamansi; dark chocolate mousse; glacage.
- Individual cake “Snowy strawberry”. Composition: berry biscuit; jelly with balsamic vinegar and strawberries; Light strawberry cream; almond mousse; strawberry jelly.
- Individual cake “Rose”. Composition: yoghurt sponge cake with passion fruit; yoghurt mousse with vanilla; confit with raspberry, passion fruit and rose.
- Individual cake “Sacher” modern. Composition: Sacher sponge cake; ganache with dark chocolate and passion fruit; apricote compote; chocolate decoration.
- Citrus tart. Composition: Citrus streuzel, coconut dacquoise, white chocolate lemon whipped Ganache, citrus jelly, white chocolate decoration
- Tart “Pina Colada”. Composition: hazelnut pate sablee; cream frangipane; lime cremeux; pineapple with vanilla and lime; coconut mousse.
- Chocolate-caramel tea cake with soft chocolate caramel
- Pie “Tropics”. Composition: Lime-coconut sponge cake; Coconut daquoise; Confit mango-apricot
- Chocolate bonbons