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.