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      Showing 91-99 of 115 results
        Grand Marnier and praline bonbonRead More
        Alexandr Trofimenkov
        Alexandr Trofimenkov

        Grand Marnier and praline bonbon

        Alexandr Trofimenkov
        Alexandr Trofimenkov
        (0 review)
        14
        students
        0
        50.00$

        BONBON  IS MADE OF:  Carmel ganache with Grand Marnier Praline with hazelnut and almond Crunchy layer with praline The combination of tender runny caramel...

        50.00$
        Read More
        Pear and Dorblu macaronRead More
        Alexandr Trofimenkov
        Alexandr Trofimenkov

        Pear and Dorblu macaron

        Alexandr Trofimenkov
        Alexandr Trofimenkov
        (0 review)
        34
        students
        0
        50.00$

          We prepared a piquant ganache with considerable quantity of Dorblu cheese and a juicy pear with vanilla. The combination of stewed pear and...

        50.00$
        Read More
        Coffee and praline macaronRead More
        Alexandr Trofimenkov
        Alexandr Trofimenkov

        Coffee and praline macaron

        Alexandr Trofimenkov
        Alexandr Trofimenkov
        (0 review)
        39
        students
        0
        50.00$

          Coffee adds a bitter pleasant taste to the macaron shells, reduces their sweetness and appetizingly colors macarons with a coffee shade without using...

        50.00$
        Read More
        Raspberry, chocolate and salted caramel macaronRead More
        Alexandr Trofimenkov
        Alexandr Trofimenkov

        Raspberry, chocolate and salted caramel macaron

        Alexandr Trofimenkov
        Alexandr Trofimenkov
        (0 review)
        41
        students
        0
        50.00$

         Chocolate macarons on the Italian meringue have a pleasant, not too sweet taste, due to the presence of red cocoa and dark chocolate in...

        50.00$
        Read More
        Hazelnut macaronRead More
        Alexandr Trofimenkov
        Alexandr Trofimenkov

        Hazelnut macaron

        Alexandr Trofimenkov
        Alexandr Trofimenkov
        (0 review)
        33
        students
        0
        50.00$

          You are going to make macaron shells using hazelnut flour only, without the use of dyes. Only rich nutty flavor! These macarons have...

        50.00$
        Read More
        Passion fruit, milk chocolate and blood orange macaronRead More
        Alexandr Trofimenkov
        Alexandr Trofimenkov

        Passion fruit, milk chocolate and blood orange macaron

        Alexandr Trofimenkov
        Alexandr Trofimenkov
        (0 review)
        39
        students
        0
        50.00$

         If you like sour tastes, you will like the combination of milk chocolate and passion fruit juice very much! To make the center of...

        50.00$
        Read More
        Lime, estragon and olive oil macaronRead More
        Alexandr Trofimenkov
        Alexandr Trofimenkov

        Lime, estragon and olive oil macaron

        Alexandr Trofimenkov
        Alexandr Trofimenkov
        (0 review)
        35
        students
        0
        50.00$

          Shells of two colors on the Italian meringue, silky ganache with refreshing pieces of fresh estragon and olive oil will delight you with...

        50.00$
        Read More
        Cakes and tarts by Patrick CasulaRead More
        Patrick Casula
        Patrick Casula

        Cakes and tarts by Patrick Casula

        Patrick Casula
        Patrick Casula
        (0 review)
        19
        students
        0
        149.00$

        COURSE PROGRAM Fruit Heart cake: biscuit fondant with lime, pink biscuit for decor, biscuit Joconde, bavarois with vanilla and violet, compote with rhubarb and strawberries...

        149.00$
        Read More
        Cakes and gateaux by Quentin BaillyRead More
        Quentin Bailly
        Quentin Bailly

        Cakes and gateaux by Quentin Bailly

        Quentin Bailly
        Quentin Bailly
        (0 review)
        70
        students
        0
        149.00$

        ENJOY THE INSPIRING PHOTO AND VIDEO FROM QUENTIN BAILLY COURSE COURSE PROGRAM Opera: coffee Joconda, coffee cremeux, ganache Gana Vanilla-Berries cake: pate sable Dulcey,...

        149.00$
        Read More
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