26-28 of July 2015 was 4th of my author’s master-class in Almaty, Kazakhstan. 100% practical course.
- Plate desserts “Milk of birds”: lemon sponge cake; lemon mousse with agar-agar; raspberry-anis jelly and chocolate decorations.
- Cake and individual version of cake “Expression”: almond sponge cake; jelly with beetroot and rose; jelly with raspberry; mousse with estragon; and beetroot chips for decorations.
- Blueberry-lavender Opera
- Entremet “Velute”: chocolate-banana sponge cake; cremeux with milk chocolate; banana confit with passion fruit; pate choux with whipped milk chocolate ganache.
- Mango-strawberries cake: sponge cake “Joconde”, strawberry mousse; mango-passion fruit mousse and jelly with piece of mango and strawberries.
- Entremet “Speculoos Tiramisu”: cofee cponge cake; syrop with coffee-chocolate-creamy liquor; mousse tiramisu with pate “Speculoos”; pate “Speculoos” and chocolate hanache.
- Individual cake “Elly”: almond pate sablee; chocolate flourless sponge cake; caramel mousse; caramel cremeux; brigadeiro.
- Tartlets raspberry and mango: pate sucre; vanilla pastry cream; raspberry cremeux; mango cremeux; macarons.
- Lemon tartlets
- Tart Сoquelicot: almond pate sablee; raspberry cremeux with aroma poppy flower; strawberry confit; sponge cake Joconde.For decoration – raspberry jelly and sponge cake.
- Macarons mango-passion fruit.