19-21 September 2016 – was author’s master class in Riga, Lithuania.
Program of course:
- Entremet “Mougins”: caramelized sponge cake with baked white chocolate; dark chocolate mousse with 5 spices; caramelized white chocolate mousse and lemon; persimmon jelly with ginger.
- Entremet “Caramel pear”: devil’s food sponge; Hazelnut pate sablee; Spiced poached pears; Caramel and dark rum mousse; Caramel glaze.
- Entremet “Falling Leaves”: pistachio-lime sponge cake; red currants cremeux; mousse with baked apple and cidre.
- Entremet “Dreadnought”. Composition: lemon-poppy seeds sponge cake “Pain de genes”; mango mousse; lemon mousse. For decorations – chocolate hemisphere with lime gel.
- Cake “Caprese”: Sponge cake with basil and olive oil; caramelized in honey tomatoes; strawberry confit; mousse with basil, mozzarella and mascarpone.
- Entremet “Black forest”: Composition: chocolate sponge cake “pain de genes”; chocolate crumble; cherry jelly “griotte”; coconut sponge cake with tonka bean; whipped mascarpone ganache with vanilla.
- Entremet “Everest”: Pistachio sponge cake, mint jelly, pistachio mousse, mint mousse. For decorations – chocolate rolls with mint mousse inside.
- Individual cake (snack) “Three nuts for Cinderella”: sablee Breton; crispy chocolate praline; guimauve (marshmallow) with passion fruit; pate choux with nuts praline cream.
- Individual cake “Isida”. Composition: pistachio sponge cake; raspberry-strawberry coulis; pistachio cremeux; vanilla “Bavaroise”.
- Lemon cheesecake. Composition: Reconstituted pate sablee; baked lemon cheesecake; light mousse cheesecake with Lemonchello; whipped ganache.
- Lemon-caramel tart. Composition: pate sablee; sablee croustillant; soft caramel; lemon cream.
- Chocolate bonbons.