Мастер-класс в Мексике

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В июне 2016 года состоялись два пятидневных мастер-класса в Мексике, Мехико сити в Centro de Artes Culinarias Maricú.

Программа курса:

  • Blueberry-lavender Opera. Composition: sponge cake «Joconde»; blueberry butter cream; lavender ganache with dark chocolate; blueberry glacage and macarons for decoration.
  • Entremen «Moonlight Sonata». Composition: «red velvet» sponge cake; cherry confit with tonka bean; lemon-lime mousse with white chocolate. Chocolate decoration.
  • Entremet «Speculoos Tiramisu». Composition: coffee sponge cake; syrop with coffee-chocolate-creamy liquor; mousse tiramisu with pate «Speculoos»; pate «Speculoos» and chocolate ganache.
  • Cake «Caprese». Composition: Sponge cake with basil and olive oil; caramelized in honey tomatoes; strawberry confit; mousse with basil, mozzarella and mascarpone.
  • Entremet «Black forest». Composition: chocolate sponge cake «pain de genes»; chocolate crumble; cherry jelly «griotte»; coconut sponge cake with tonka bean; whipped mascarpone ganache with vanilla.
  • Individual cake «Sherlock». Composition: oat base with honey, nuts and dry fruits (without baking); hazelnut-oat sponge cake; blackberry-raspberyy cremeux; vanilla cremeux; mousse with oat porridge with vanilla.
  • Individual cake «Caramel whirlwind». Composition: chocolate sablee Breton; caramel with praline and dates; orange caramel; caramel mousse and caramel glacage.
  • Individual cake «Violet». Composition: pistachio sponge cake; blackberry jelly; violet mousse with raspberry; mirror glacage and chocolate decoration.
  • Individual cake “Black Forest”. Composition: baked chocolate meringue; vanilla-kirsh mousse; cherry confit.
  • Tart «Granny Smith». Composition: hazelnut sponge cake; hazelnut pate sucree; chocolate cremeux with hazelnut; apple-orange compote with vanilla. For decoration: apple chips and whipped vanilla cream.
  • Lemon tartlets. Composition: lemon pate sucree; lemon baked cream; lemon curd; Italian merengue.
  • Profiteroles “Tiramisu”. Composition: pate a choux; coffee pastry cream with Baileys; whipped ganache with mascarpone and chocolate.
  • Petit Fours «Lemon-coconut». Composition: coconut cookie; lemon-lime cream; yuzu coulis.
  • Honey-cranberry macarons.
  • Orange flourless tea cake.

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