November 2016 – was three days “demo” master-class with elements of “hands on” in Kaliningrad, Russia.
Program of course:
- Buche de Noel “Cofee”: cofee sponge cake; coffee cremeux with creamy coffee liquor with dark chocolate; milk chocolate mousse; coffee mousse.
- Buche de noiel “Caramel and chocolate”. Composition: caramel sponge cake; mousse with caramelized white chocolate; caramel-chocolate cremeux;mousse with dark chocolate. Chocolate decorations.
- Buche de Noel “Bolo de rolo”: chocolate-orange bisquit without flour; orange-vanilla panna cotta; chocolate mousse with Tonka bean; tradition Brazilian dessert “bolo de rolo” with strawberry-passion fruit confiture.
- Entremet “Cherry in the chocolate”. Composition: chocolate sponge cake; croustillant with cinnamon pate sable; vanilla mousse; cherry jelly. For decoration: chocolate, pistachio sponge cake, cherry jelly and chocolate plastique.
- Individual cake “Violet”: pistachio sponge cake; blackberry jelly; violet mousse with raspberry; mirror glacage and chocolate decoration.
- Entremet “Goddess Ishtar”. Composition: pistachio sponge cake; blackcurrant financier; mango compote; passion fruit mousse with lime.
- Entremer “Margo”: shiffon mango sponge cake; croquant with puffed rice and dried apricots; exotic mousse with mango, banana, mandarin; mandarin, dried apricots, lemon and Bay leaf jelly.
- Entremet “Dreadnought”. Composition: lemon-poppy seeds sponge cake “Pain de genes”; mango mousse; lemon mousse. For decorations – chocolate hemisphere with lime gel.
- Cake “Caprese”: Sponge cake with basil and olive oil; caramelized in honey tomatoes; strawberry confit; mousse with basil, mozzarella and mascarpone.
- Individual cake “Christmas”: sponge cake “5 spices” with orange confiture; cranberry jelly with mulled wine; orange-lemon mousse, chocolate decoration.
- Tart with cinnamon and cherry. Comnposition: pate Linzer; cherry flan; cinnamon crumble; fresh berries; macarons
- Chocolate peanut tea cake with rosted banana.
- Chocolate tea cake with red wine.