Практический мастер-класс в Индии

BI6A7386

В начале июня 2017 прошел трехдневный практический мастер-класс в Индии, городе Бангалор, Кулинарной Академии Lavonne.

Программа курса:

  • Entremet «Flora». Composition: crunchy base; yoghurt-laim cream; basil jelly; mousse with creen apple and lime.
  • Entremet «Jurate». Composition: reconstituted pate sablee with white chocolate; sponge cake with champagne and sea buchtorn; cream cheese «cream brulee»; compote with sea buckthorn, tangerine and cape gooseberry; mousse cheesecake. For decoration chocolate elements and caviar from exotic-citrus compote.
  • Cake «Caprese». Composition: Sponge cake with basil and olive oil; caramelized in honey tomatoes; strawberry confit; mousse with basil, mozzarella and mascarpone.
  • Entremet «Chocolate bavarois”. Composition: chocolate crumble; chocolate sponge cake; exotic cream; chocolate cream with milk and dark chocolate; chocolate mousse «bavarois»; mirror chocolate glacage.
  • Entremet «Nutcracker». Composition: sable breton cacao; flourless sponge; caramel Mou with mix of nuts; chocolate praline mousse.
  • Individual cake «V». Composition: orange chiffon sponge cake; limon-lime-rosemary-pink pepper confit; yoghurt mousse with cream-cheese.
  • Cake «Caramel Whirlpool». Composition: hazelnut sponge cake; Nut-orange streusel; Orange cream; Caramel paste; Caramel cream with spices; Caramel mousse; glacage and spicy cookies for decoration.
  • Individual cake «Cookie». Composition: chocolate pate sablee; vanilla pastry cream; chocolate mousse cheesecake.
  • Individual cake «Little lemon». Composition: lemon cream; light lemon mousse; special crunchy base; lemon jel.
  • Tart with pistachio, apricot and rosemary.
  • Tartlets “Tubus”. Almond pate sablee; cremeux with backed apricot with rosemarin; coffee mousse; whipped coffe-milk chocolate cream; coconut-lime daquoise
  • Caramel tea cake

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