Master-classes in Bishkek

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5-7 of September 2016 – was author’s hands on master-classes in Bishkek, Kyrgyz Republic.

Program of course:

  • 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.
  • Individual cake “Kiev”. Composition: sponge cake daquoise itch nuts; soft salted caramel; caramelized hazelnuts and chocolate butter cream with cognac. For decoration – chocolate nest, gold caramelized nuts and glacage “gourmet”.
  • Entremet “Kiara”. Composition: caramel sponge cake; soft salted caramel; baked condensed milk mousse with dark rhum;  Pate a choux.
  • 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 “Dreadnought”. Composition: lemon-poppy seeds sponge cake “Pain de genes”; mango mousse; lemon mousse. For decorations – chocolate hemisphere with lime gel.
  • 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.
  • Russian classic «Honey Cake» with modern style: Croquant almonds and honey; special biscuit Medovic;  honey Cremeux; Light vanilla mousse; glacage, whipped ganache and microwave sponge cake for decorations.
  • Tarts coconut-lime.
  • Lemon-caramel tart. Composition: pate sablee; sablee croustillant; soft caramel; lemon cream.
  • Macarons “Caramel, banana, balsamic”

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