In August 2016 was author’s “hands on” master-class in Ekaterinburg, Russia.
Program of course:
- Entremet “Green”: lime sponge cake with tea matcha; jelly with red currants and cherry; limonchello mousse.
- Green Apple Opera Cake: sponge cake with tea matcha and apple chips; baked apple mousse with lemongrass; jelly with green apple, passion fruit and tea matcha.
- Entremet “Dreadnought”. Composition: lemon-poppy seeds sponge cake “Pain de genes”; mango mousse; lemon mousse. For decorations – chocolate hemisphere with lime gel.
- Entremet “Freshness of chocolate”. Composition: chocolate sponge cake; coconut croquant; mint creamy jelly; chocolate mousse.
- Carrot cake. Composition: carrot sponge cake; carrot-orange-cinnamon jelly; vanilla-cream cheese mousse; carrot-orange-curry-cardamon-pepper espelette pate de fruit for decoration.
- “Strawberry-basil” individual cake: pistachio sponge cake; green apple ganache with piece of apples; wild strawberries jelly with basil and basil mousse.
- Individual cake (snack) “Three nuts for Cinderella”: sablee Breton; crispy chocolate praline; guimauve (marshmallow) with passion fruit; pate choux with nuts praline cream.
- Lemon-caramel tart. Composition: pate sablee; sablee croustillant; soft caramel; lemon cream.
- Raspberry tart: lime pate sucree; pistachio cream frangipane; raspberry coulis; fresh raspberry and macarons for decorations.
- Pate de fruit melon-mango-curry.
- Pate de fruit strawberry, passion fruit.
- Chocolate raspberry tea cake.