Master-class in India

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In June 2016 was my master-class in India at Lavonne Academy of Baking Science and Pastry Arts.

Program of course:

  • Entremet “Curry” – Curry sponge cake; crumble; pineapple confit with coriander; pistachio mousse with coriander.
  • Entremet “Tapioca” – reconstructed pate sucree; jelly with pieces of mango, pineapple and jasmine; light coconut mousse with tapioca;
  • Entremen “Moonlight Sonata”. Composition: “red velvet” sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
  • Entremet “Blueblue”: chocolate pain de genes; almond praline; apricot and cherry jelly; passion fruit soft caramel; chocolate mousse (53,8% of cacao). Chocolate glaze and chocolate decoration.
  • Individual cake “Violet”: pistachio sponge cake; blackberry jelly; violet mousse with raspberry; mirror glacage and chocolate decoration.
  • Entremet “Honey cake”: croquant with nuts and honey; classic cponge honey cake; honey cremeux; white mirror glasage; whipped ganache and microwave sponge cake for decorations.
  • Individual cake “Talisman”: lime pate sablee; pistachio sponge cake; black currant jelly, raspberry jelly, strawberry coulis, lemon courd and chocolate decorations.
  • Individual cake “Flower of the Taj Mahal”: Chocolate sponge cake with cardamom streusel; chocolate Mousse; Cremeux with orange, mango and curry; Chocolate jelly; Mousse with saffron; White vanilla glaze; caramel and chocolate decoration.
  • Tart Tatin (eggless): crumble with dry apple chips; almond cream frangipane; apples with caramel. For decoration apple chips.
  • Tart “THE LION KING”: almond pate sablee; orange-spices pastry cream; baked Pineapple with banana-caramel-spices sause; exotic macarons (mango, carrot, orange, spices).
  • Tartlets “Rich Fruits” (eggless): pate sucree without eggs; vanilla cream; fruits jelly with agar-agar.
  • Profiteroles tiramisu
  • Pate de fruit mango-melon-Curry
  • Chocolate-raspberry tea cake
  • Gluten free orange tea cake
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