March 2017 – was 2 two days hands on master-classes in Germany at Akademie Deutsches Bäckerhandwerk Weinheim.
Program of course:
- Entremen “Moonlight Sonata”. Composition: “red velvet” sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
- Entremet “Latona”. Сomposition: almond crunch; almond daquoise sponge cake; almond “supreme”; apricot marmalade; jelly with passion fruit, pieces of apricot and mimosa aroma. Chocolate decoration.
- Entremet “Green”. Сomposition: lime sponge cake with tea matcha; jelly with red currants and cherry; limonchello mousse.
- Individual cake “Cookie”. Сomposition: chocolate pate sablee; vanilla pastry cream; chocolate mousse cheesecake.
- Lemon cheesecake. Composition: Reconstituted pate sablee; baked lemon cheesecake; light mousse cheesecake with Lemonchello; whipped ganache.
- Galette de rois with special Russian east dough and two fillings – lemon and pistachio cream frangipane.
- Orange-chocolate tea cake with Grand Marnier
- Chocolate-peanuts tea cake with soft chocolate caramel