Master-class in Seoul, South Korea

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In October 2017 was three days hands-on master-class in Seoul at EJ baking studio.

Program of course:

  • Entremet “Wreath”. Composition: biscuit with red berries; reconstructed shtreyzel; compote with red berries; mousse with red berries; mirror glaze and chocolate decorations.
  • Entremet “Moonlight Sonata”. Composition: “red velvet” sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
  • Entremet “Latona”. Composition: almond crunch; almond daquoise sponge cake; almond “supreme”; apricot marmalade; jelly with passion fruit, pieces of apricot and mimosa aroma. Chocolate decoration.
  • Individual cake “Sacher” modern. Composition: Sacher sponge cake; ganache with dark chocolate and passion fruit; apricote compote; chocolate decoration.
  • Individual cake “Apricot and praline”. Composition: apricot sponge cake; crunchy apricot praline; apricot jelly; cream-cheese; glacage gianduja.
  • 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.
  • 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 “Little lemon”. Composition: lemon cream; light lemon mousse; special crunchy base; lemon jel.
  • Raspberry roll. Composition: japanese sponge cake; raspberry-passion fruit jelly; light cream with passion fruit.
  • «Linzer» tart with raspberry in the miniature.
  • Tart with cinnamon and cherry. Composition: pate Linzer; cherry flan; cinnamon crumble; fresh berries; macarons.
  • Citrus tart with whipped ganache. Composition: Citrus streuzel, coconut dacquoise, white chocolate lemon whipped Ganache, citrus jelly, white chocolate decoration.

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