April 2016 – three days demo master-class in Odessa, Ukraine.
Program of course:
- Individual cake “Expression”: almond sponge cake; beetroot jelly with rose; raspberry jelly; mousse with estragon and beetroot chips for decoration.
- Green Apple Opera Cake: sponge cake with tea matcha and apple chips; baked apple mousse with lemongrass; jelly with green apple, passion fruit and tea matcha.
- Entremet “Curry”: sponge cake with curry; apple crumble; pineapple confit with coriander; pistachio mousse.
- Entremet “Tapioca”. Composition: Reconstituted pate sablee; jelly with pieces of mango, pineapple and jasmine; light coconut mousse with tapioca.
- Entremet “Freshness of chocolate”. Composition: chocolate sponge cake; coconut croquant; mint creamy jelly; chocolate mousse.
- Entremet “Kiara”. Composition: caramel sponge cake; soft salted caramel; baked condensed milk mousse with dark rhum; Pate a choux.
- Individual cake “Passion of fruits”. Composition: coconut sponge cake “daquoise”; coconut cream with passion fruits; yoghurt mousse. For decorations coconut marshmallow with Malibu liquor and chocolate elements.
- Tartlets chocolate, coconut, mandarin and pepper espelette.
- Macarons lime-basil.
- Carrot tea cake with poppy seeds.
- Pate de fruid melon-mango-curry.
- Chocolate bonbons with curry and coconut.