Master-class with chef Diego Lozano in Minsk

Nina Tarasova and Diego Lozano

1-3 of August was our master-class with Brazilian Chef Diego Lozano in Minsk.

Program of master-class:

Entremet:

– Brazil (Coffee biscuit, pacoca pate a lintzer, pacoca flan, pacoca mousse, green glazing)

– Japan (Lemon biscuit, strawberry cream, ginger mousse, neutral glazing)

– Italia (Olive oil biscuit, tomate cream, basil mousse, white glazing)

– France (Biscuit marron, creme marron, cassis compote, mousse marron, red glazing)

– Argentina (Almond biscuit, dulce de leche brulee cream, vanilla mousse, milk chocolate glazing)

Petit Gateaux

– Lemon tart (Sable diamant, lemon mousse, green glazing)

– Irresistible (Chocolate biscuit, dark chocolate ganache, caramel cream, hazelnut, gourmet glazing)

– So Brazilian! (Chocolate biscuit, guava compote, cream cheese light cream)

– Quindim (egg yolks pistachio cream, vanilla cream)

– Tapioca (Pate sucree, tapioca pudding)

Chocolate and Macaron

– Brigadeiro (Rosemary brigadeiro, dark chocolate shell)

– Daniela (Cupuacu, coconut and ginger ganache, dark chocolate shell)

– Macwich (Macaron, pistachio marzipan, raspberry compote, yellow chocolate)

– Liqueur brigadeiro (Chocolate brigadeiro with amarula)

 

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