Master-class in Xiamen, China

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At the end of May was my 5 days hands on master-class in Xiamen city, China at Gao Mao Zi school.

Program of course:

  • Entremet “Flora”. Composition: crunchy base; yoghurt-laim cream; basil jelly; mousse with creen apple and lime.
  • Entremet “Wreath”. Composition: biscuit with red berries; reconstructed shtreyzel; compote with red berries; mousse with red berries; mirror glaze and chocolate decorations.
  • Individual cake “Snowy strawberry”. Composition: berry biscuit; jelly with balsamic vinegar and strawberries; Light strawberry cream; almond mousse; strawberry jelly.
  • Individual cake “Little lemon”. Composition: lemon cream; light lemon mousse; special crunchy base; lemon jel.
  • Entremet “Ceris”. Composition: chocolate sponge cake flourless; praline with milk chocolate, tonka bean and feuilletine; thin layer of dark chocolate and “fleur de sel”; sour cherry jelly; chocolate mousse with tonka bean.
  • Entreme “Chocolate bavarois”. Composition: chocolate crumble; chocolate sponge cake; exotic cream; chocolate cream with milk and dark chocolate; chocolate mousse “bavarois”; mirror chocolate glacage.
  • Cake “Caramelio”. Composition: hazelnut sponge cake praline; caramel mousse with chicory; passion fruit jelly. Decoration: caramel glaze; chocolate, passion fruit jelly, caramel and guimauve.
  • Green Apple Opera Cake. Composition: sponge cake with tea matcha and apple chips; baked apple mousse with lemongrass; jelly with green apple, passion fruit and tea matcha.
  • Entremet “Velute”. Composition: chocolate-banana sponge cake; cremeux with milk chocolate; banana confit with passion fruit; pate choux with whipped milk chocolate ganache.
  • Individual cake “Hypnosis”. Composition: pate sable; japanese sponge cake; raspberry, chocolate and thyme ganache; lemon cream; passion fruit-mango mousse.
  • Raspberry roll. Composition: japanese sponge cake; raspberry-passion fruit jelly; light cream with passion fruit.
  • Individual cake “Passionata”. Composition: chocolate sponge cake; ganache with passion fruit; marmalade with mango and passion fruit; chocolate mirror glasage; chocolate whipped cream and jasmine tea truffles for decoration.
  • Tart “Pina Colada”. Composition: pate sable; crème frangipane; lime cremeux ; coconut mousse ; vanilla and lime pineapples.
  • Tart “THE LION KING”. Composition: almond pate sablee; orange-spices pastry cream; baked Pineapple with banana-caramel-spices sause; exotic macarons (mango, carrot, orange, spices).
  • “Lemon tartlets”. Composition: lemon pate sablee; lemon sponge cake; lemon-lime backed cream; lemon-lime curd; italian merengue and white chocolate for decoration.
  • Tart with cinnamon and cherry. Comnposition: pate Linzer; cherry flan; cinnamon crumble; fresh berries; macarons.
  • Caramel tea cake.
  • Chocolate-raspberry tea cake.
  • Very special version of Galette des Rois – Russian east dough (proofing for this dough at the cold water) and pistachio creme frangipane.
  • Chocolate bonbons “Lemon”
  • Chocolate bonbons raspberry-dark chocolate

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