Master-class in Kazan


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.

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