Master-class with Chef Bellouet Conseil Johan Martin

Master-class with Chef Bellouet Conseil Johan Martin

On July 21-25, 2014, in Moscow Chef Patissier Paris’s school Bellouet Conseil Johan Martin gave a master class at Vip-masters Moscow school.

At these master-classes, I am an assistant, an interpreter and an organizer.

Program of course:

 

« Entremets »

ICHIGO: Crumble – Biscuit citron vert – Compt?e fraise – Emulsion vanille

IRISH COFFEE: Biscuit P?can – Cr?me bailey’s – Supreme caf?

« Petits G?teaux »

BOUNTY: Moelleux Coco – P?te de coco – Cr?meux Lait

SOLEIL LEVANT – version Petits G?teaux (d?cors diff?rents): Dacquoise Coco – Cr?meux Mangue Passion – Diplomate Vanille

MACAO – version Petits G?teaux (d?cors diff?rents): Moelleux Chocolat – Cr?meux Chocolat – Strusel Noisette

EXPRESS’O: Biscuit Chocolat – Cr?meux Lact? et Caf?

ANGELINA: Base cake vanille – Compot?e framboise – Chantilly vanille citron vert

HEMISPHERE MARRON: Biscuit marron – Cr?me vanille / Brisure marron – Sabl? reconstitu?

PARADIS: Moelleux pistache – Cr?me mangue – Mousse cara?bes

EDELWEIS: G?nois amande – Confit framboise – Diplomate vanille

EBENE: Biscuit caramel – Caramel sal? / cacahu?te – Chantilly caramel

IPANENCE: Fond croustillant noisette – Confit cassis/framboise – Cr?meux lact? marron

« Petits Fours »

FLEUR DE FRAMBOISE: Compot?e framboise – Streusel – Cr?me vanille

« Tartes »

EVEREST: P?te sabl?e vanille – Biscuit caramel – Chantilly caramel

« Cup Cakes »

MEXIQUE: Moelleux chocolat – Cr?me chocolat – Chantilly chocolat

RIVIERA: Pain g?ne citron – Confit de fraise – Chantilly vanille citron jaune

BLUE MOUNTAIN: Biscuit p?can – Cr?me caf? – Chantilly Caf?

DECORS EN CHOCOLAT POUR LA PRESENTATION

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