In June 2017 was three days demo master-class in Italy at Hangar78 school of Silikomart.
Program of course:
- 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.
- Entremet “Flora”. Composition: crunchy base; yoghurt-laim cream; basil jelly; mousse with creen apple and lime.
- Entremen “Moonlight Sonata”. Composition: “red velvet” sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
- Entremet “Wreath”. Composition: biscuit with red berries; reconstructed shtreyzel; compote with red berries; mousse with red berries; mirror glaze and chocolate decorations.
- Entremet “Drunk apple”. Composition: almond sponge cake “daquoise”; pate praline; panna cotta; creme praline with calvados; pastry cream praline with milk chocolate; apple “ministrone” with calvados for decoration.
- Individual cake “Little lemon”. Composition: lemon cream; light lemon mousse; special crunchy base; lemon jel.
- Lemon cheesecake. Composition: Reconstituted pate sablee; baked lemon cheesecake; light mousse cheesecake with Lemonchello; whipped ganache.
- Individual cake “Sunshine”: lemon sponge cake; pear with caramel; mousse with sea buckthorn
- Individual cake “Snowy strawberry”. Composition: berry biscuit; jelly with balsamic vinegar and strawberries; Light strawberry cream; almond mousse; strawberry jelly.
- Individual cake “Phoenix Nest”. Composition: almond sponge cake; raspberry mousse with passion fruit; jelly with blackberry, black curants and Creme de cassis.
- Individual cake “Violet”: pistachio sponge cake; blackberry jelly; violet mousse with raspberry; mirror glacage and chocolate decoration.