Passed

RASPBERRY-COCONUT ECLAIR:  Choux pastry Coconut ganache cream Raspberry confit and glaze   This eclair is a combination of tart and sweet raspberries and delicate,...

PISTACHIO FINANCIER: This is a really good basic recipe, which can be enjoyed as it is or become a part of the cake. Pistachio flour...

ENJOY THE INSPIRING PHOTO AND VIDEO FROM KARIM BOURGI COURSE COURSE PROGRAM Animation citron – crunchy Ivory lemon, almond lemon sponge, lemon namelaka, lemon...

HAZELNUT CAKE IS MADE OF:  Speculoos shortbread dough Crispy layer Hazelnut sponge cake Cremeux with coffee Hazelnut mousse Carmel glaze Cocoa glaze   Savarin...

PRAGUE CAKE:  Chocolate sponge Chocolate and butter cream Cognac soak for sponge Chocolate fudge Dar chocolate whipped ganache Prague Cake from Chef Marusya Manko...

PAVLOVA CAKE:  French meringue Raspberry coulis Chantilly cream with mascarpone We will turn the classic dessert Pavlova into a modern and elegant cake. To...

STRAWBERRY TRUFFLE IS MADE OF:  Lime sponge cake Strawberry confiture Strawberry juice Whipped ganache with strawberry Veloure mixture   The pastry in this shape...

ORANGE HONEY CAKE:  Honey and orange layers Orange confit with rum Orange curd Orange paste Orange cream Cream cheese for coating Orange honey cake...

BIRD`S MILK CAKE:  Almond and vanilla layers Soufle “Bird`s milk” Chocolate fudge This cake combines delicate soft and rich almond-vanilla sponge cake, light and...