In July 2017 was three days master-class in Kazan, Russia.
Program of Course:
- Entremet “Ceris”. Composition: chocolate sponge cake flourless; praline with milk chocolate, tonka bean and feuilletine; thin layer of dark chocolate and “fleur de sel”; cherry “griotte” jelly; chocolate mousse with tonka bean.
- Entremet “Mad Avel”. Composition: hazelnut praline sponge cake; croquant with salted peanuts praline paste; brigadeiro; jelly with grapefruit; light mousse with fler-de-sel caramel, peanuts praline paste and milk chocolate.
- Entremet “Peppy”. Composition: Carrot cake with poppy seeds; Sea buckthorn cream; Mango mousse with lemon curd; Mousse with passion fruit, lemon and lime; Crispy croquant.
- Entremet “Dreadnought”. Composition: lemon-poppy seeds sponge cake “Pain de genes”; mango mousse; lemon mousse. For decorations – chocolate hemisphere with lime gel.
- Entremet “Mirage”. Composition: gluten free yoghurt sponge cake with granola; jelly with raspberry and pink champagne; jelly with caramel and dried apricots; mousse cheesecake.
- Entremet “Eos”. Composition: lemon sponge cake with cream fraiche; whild strawberry jelly; yoghurt-sour cream mousse; shantilly.
- Raspberry roll. Composition: japanese sponge cake; raspberry-passion fruit jelly; light cream with passion fruit.
- Raspberry-anis Opera cake
- Apricot tart
- Tart Pina Colada
- Tropic pie
- Tea cake with chocolate and caramel, gluten free.