In April 2017 was three days hands on master-class in Sofia.
Program of course:
- Entremet “Drunk apple”. Composition: almond sponge cake “daquoise”; pate praline; panna cotta; creme praline with calvados; pastry cream praline with milk chocolate; apple “ministrone” with calvados for decoration.
- Entremet “Charlotte aux poires”. Composition: “lady finger” sponge cake; pear bavaroise; pears in syrup.
- Russian classic «Honey Cake» with modern style. Composition: Croquant almonds and honey; special biscuit Medovic; honey Cremeux; Light vanilla mousse; glacage, whipped ganache and microwave sponge cake for decorations.
- Entremet “Mougins”. Composition: caramelized sponge cake with baked white chocolate; dark chocolate mousse with 5 spices; caramelized white chocolate mousse and lemon; persimmon jelly with ginger.
- Entremet “Velute”. Composition: chocolate-banana sponge cake; cremeux with milk chocolate; banana confit with passion fruit; pate choux with whipped milk chocolate ganache.
- Entremen “Moonlight Sonata”. Composition: “red velvet” sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
- Individual cake “Lord Vanilla”. Composition: vanilla chiffon sponge cake; vanilla cream-brulee; vanilla mousse with mascarpone; cherry jelly.
- Individual cake “Sunshine”. Composition: lemon sponge cake; pear with caramel; mousse with sea buckthorn.
- Individual cake “V”. Composition: orange chiffon sponge cake; limon-lime-rosemary-pink pepper confit; yoghurt mousse with cream-cheese.
- Tea cake with spicy pears
- Chocolate tea cake with caramelized banana
- Caramel tea cake with soft caramel filling