Мастер-класс в Бухаресте

В марте 2017 года состоялся мой авторский четырехдневный практический мастер-класс в Бухаресте, Румынии.

Программа курса:

• Entremet «Taiga Forest»: sponge cake with dried cranberries and pine nuts; mousse with goat milk with honey, rosemary and taiga honey; jelly of pomegranate juice with wild rose.
• Entremen «Moonlight Sonata». Composition: «red velvet» sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
• Cake «Caprese»: Sponge cake with basil and olive oil; caramelized in honey tomatoes; strawberry confit; mousse with basil, mozzarella and mascarpone.
• Entremet «Latona». Composition: almond crunch; almond daquoise sponge cake; almond «supreme»; apricot marmalade; jelly with passion fruit, pieces of apricot and mimosa aroma. Chocolate decoration.
• Entremet «Charlotte aux poires». Composition: «lady finger» sponge cake; pear bavaroise; pears in syrup.
• Raspberry roll. Composition: japanese sponge cake; raspberry-passion fruit jelly; light cream with passion fruit.
• «Strawberry-basil» individual cake: pistachio sponge cake; green apple ganache with piece of apples; wild strawberries jelly with basil and basil mousse.
• Individual cake «V». Composition: orange chiffon sponge cake; limon-lime-rosemary-pink pepper confit; yoghurt mousse with cream-cheese.
• Individual cake «Harley». Composition: almond sponge cake with apples and cognac raisins; almond croustillant with cocoa nibs; jelly lime-green apple; hazelnut milk jelly with rosemary and «caramelized» white chocolate; cognac-praline mousse.
• Individual cake «Sacher» modern. Composition: Sacher sponge cake; ganache; apricote compote; chocolate decoration.
• Petit fours «linzer tart» with raspberry.
• Tart Taten modern
• Tartlets «Caramel — popcorn»
• Citrus tart with whipped ganache
• Galette de rois with special russian dough and cream frangipane
• Tart «brioche» with raspberry and whipped ganache
• Tea cake chocolate-orange with Grand Marnier soaking syrup.