Мастер-класс в Италии

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В начале июня 2017 года состоялся демонстрационный мастер-класс с вовлечением студентов в практику, в школе Silikomart — Hangar78, в Италии, городе Падова, что под Венецией.

Программа курса:

  • Entremet «Blueblue»: chocolate pain de genes; almond praline; apricot and cherry jelly; passion fruit soft caramel; chocolate mousse (53,8% of cacao). Chocolate glaze and chocolate decoration.
  • Entremet «Flora». Composition: crunchy base; yoghurt-laim cream; basil jelly; mousse with creen apple and lime.
  • Entremen «Moonlight Sonata». Composition: «red velvet» sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
  • Entremet «Wreath». Composition: biscuit with red berries; reconstructed shtreyzel; compote with red berries; mousse with red berries; mirror glaze and chocolate decorations.
  • Entremet «Drunk apple». Composition: almond sponge cake «daquoise»; pate praline; panna cotta; creme praline with calvados; pastry cream praline with milk chocolate; apple «ministrone» with calvados for decoration.
  • Individual cake «Little lemon». Composition: lemon cream; light lemon mousse; special crunchy base; lemon jel.
  • Lemon cheesecake. Composition: Reconstituted pate sablee; baked lemon cheesecake; light mousse cheesecake with Lemonchello; whipped ganache.
  • Individual cake «Sunshine»: lemon sponge cake; pear with caramel; mousse with sea buckthorn
  • Individual cake «Snowy strawberry». Composition: berry biscuit; jelly with balsamic vinegar and strawberries; Light strawberry cream; almond mousse; strawberry jelly.
  • Individual cake «Phoenix Nest». Composition: almond sponge cake; raspberry mousse with passion fruit; jelly with blackberry, black curants and Creme de cassis.
  • Individual cake «Violet»: pistachio sponge cake; blackberry jelly; violet mousse with raspberry; mirror glacage and chocolate decoration.

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