In November 2017 was three days master-class in Krasnodar, Russia and Vip-masters School.
Program of course:
- Mini entremet “Makosh”. Composition: Japanese sponge cake; Cramble with almond petals; figs compote with red spiced wine; red berries mousse; light lemon-lime cream.
- Individual cake “Bubilas”. Composition: honey sponge cake with dry apricots; honey-fruits pate sablee; caramel mousse with “Honey with royal jelly”; pearls-jelly with calamansi and passion fruits.
- Individual cake “Harley”. Composition: almond sponge cake with apples and cognac raisins; almond croustillant with cocoa nibs; jelly lime-green apple; hazelnut milk jelly with rosemary and “caramelized” white chocolate; cognac-praline mousse.
- Individual cake “Ode to Cocoa”. Composition: chocolate pate sablee with the cacao powder Plein Arome Cacao Barry; brownie with three type of chocolate Dark Chocolate Tanzanie 75% Cacao Barry, Milk Chocolate Lactee Caramel 31% Cacao Barry, Zephyr White Chocolate Cacao Barry 34%; tipioca with coconut flavors and lemongrass; mousse with Zephyr Caramel 35% Cacao Barry with the spices and chili pepper. Covering with the Zephyr White Chocolate Cacao Barry 34%.
- Cake “Caramel maelstrom”. Composition: hazelnut sponge cake; Nut-orange streusel; Orange cream; Caramel paste; Caramel cream with spices; Caramel mousse; glacage and spicy cookies for decoration.
- Individual cake “Green pearl”. Composition: chocolate pate sablee; flourless chocolate sponge cake; chocolate praline; matcha creme brulee; orange marmalade with calamansi; dark chocolate mousse; glacage.
- Buche de noel “Russia II”. Composition: spicy almond sponge cake with apple and cognac; Viburnum jelly with pink champagne; spruce mousse.
- Buche de Noel “Maya”. Composition: chocolate flourless sponge cake; mousse with caramelized pineapple, ginger and pepper; mousse of viburnum and honey; jelly with chokeberry; mousse with bitter chocolate Tanzanie 75% Cacao Barry and spicy cocktail of the Mayans; mousse with milk caramelized chocolate Cacao Barry. For decor: spicy short pastry and mirror glaze.
- Tart “Chocolate ball”. Composition: chocolate pate sucree; chocolate cream frangipane with bananas; bananas caramel; chocolate-caramel mousse.
- Chocolate-caramel tea cake with soft chocolate caramel
- Mini tea cakes with chocolate chantilly