Master-class in Kiev

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In July was my author’s master-class in Kiev (Ukraine) at Hector J. Bravo Culinary & Pastry Arts Academy.

Program of the course:

  • Entremet “Speculoos Tiramisu”. Composition: coffee sponge cake; syrop with coffee-chocolate-creamy liquor; mousse tiramisu with pate “Speculoos”; pate “Speculoos” and chocolate ganache.
  • 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.
  • Entremen “Moonlight Sonata”. Composition: “red velvet” sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
  • Entremet “Green”: lime sponge cake with tea matcha; jelly with red currants and cherry; limonchello mousse.
  • Individual cake “Vert”: sponge cake with tea matcha; mousse with ricotta; raspberry.
  • “Strawberry-basil” individual cake: pistachio sponge cake; green apple ganache with piece of apples; wild strawberries jelly with basil and basil mousse.
  • Individual cake “Sunshine”: lemon sponge cake; pear with caramel; mousse with sea buckthorn
  • Individual cake “Japanese cherry”: japanese sponge cake; sour cherry jelly with bitter almonds; mousse with rosemary and white chocolate; cherry cremeux. Decoration with plastique chocolate.
  • Individual cake “Lord Vanilla”: vanilla chiffon sponge cake; vanilla cream-brulee; vanilla mousse with mascarpone; cherry jelly.
  • Chocolate bonbons “passion fruit caramel”
  • Sea buckthorn macarons
  • Chocolate tea cake with red wine
  • Strawberry tartlets
  • Tartlets with caramelized nuts

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