Two days master-class in Bucharest, Romania


In October 2017 was 2 days hands on master-class in Bucharest.

Program of course:

  • Entremet “Kiara”. Composition: caramel sponge cake; soft salted caramel; baked condensed milk mousse with dark rhum;  Pate a choux.
  • 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.
  • Entremet “Mirage”. Composition gluten free yoghurt sponge cake with granola; jelly with raspberry and pink champagne; jelly with caramel and dried apricots; mousse cheesecake.
  • Entremet “Eos”. Composition: lemon sponge cake with cream fraiche; whild strawberry jelly; yoghurt-sour cream mousse; shantilly.
  • Tart with cinnamon and cherry. Composition: pate Linzer; cherry flan; cinnamon crumble; fresh berries; macarons.
  • Hazelnut-caramel tea cake.
  • Chocolate tea cake with red wine.
  • Pumpkin tea cake with the cream-cheese.

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