Hands on master-class in St.Petersburg

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In april was two hands on master-classes and I represent to you results of three days work of my first group.

Program for course:

  • Entremet “Eos”. Composition: lemon sponge cake with cream fraiche; whild strawberry jelly; yoghurt-sour cream mousse; shantilly.
  • Entremet “Jurate”. Composition: reconstituted pate sablee with white chocolate; sponge cake with champagne and sea buchtorn; cream cheese “cream brulee”; compote with sea buckthorn, tangerine and cape gooseberry; mousse cheesecake. For decoration^ chocolate elements and caviar from exotic-citrus compote.
  • Entremet “Wreath”. Composition: biscuit with red berries; reconstructed shtreyzel; compote with red berries; mousse with red berries; mirror glaze and chocolate decorations.
  • Entremet “Flora”. Composition: crunchy base; yoghurt-laim cream; basil jelly; mousse with creen apple and lime.
  • Entremet “Peppy”. Composition: Carrot cake with poppy  seeds; Sea buckthorn cream; Mango mousse with lemon curd; Mousse with passion fruit, lemon and lime; Crispy croquant.
  • Individual cake “Snowy strawberry”. Composition: berry biscuit; jelly with balsamic vinegar and strawberries; Light strawberry cream; almond mousse; strawberry jelly.
  • Individual cake “Sacher” modern. Composition: Sacher sponge cake; ganache; apricote compote; chocolate decoration.
  • Individual cake “Sunshine”: lemon sponge cake; pear with caramel; mousse with sea buckthorn
  • Individual cake “Little lemon”. Composition: lemon cream; light lemon mousse; special crunchy base; lemon jel.
  • Tart “Pina Colada”. Composition: hazelnut pate sablee; cream frangipane; lime cremeux; pineapple with vanilla and lime; coconut mousse.
  • Tartkets caramel-popcorn
  • Tropic pie
  • Chocolate, caramel, salted peanuts tea cake
  • Three types of molding chocolate bonbons
  • Brownie

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