Passed

COURSE PROGRAM Cakes Pistachio and strawberry: pistachio sponge cake, salty pistachio croustillant, glassy strawberry, soft cream cheese Bali: coconut Dacquoise, mango and vanilla compoté, rice milk jelly, mango mousse...

COURSE PROGRAM Chouchou chocolat: cocoa crunchy, chocolate pate a choux, cocoa sable, sesame and cocoa beans nougatine, flourless chocolate sponge cake, compote with blackcurrant and raspberry, chocolate cremeux, illanka...

COURSE PROGRAM Opera: coffee Joconda, coffee cremeux, ganache Gana Vanilla-Berries cake: pate sable Dulcey, berries confi, vanilla chantilly with mascarpone Black Forest: streusel, crunchy layer with feuilletine, cherry marmelade,...

COURSE PROGRAM Sourdough. How to make sourdough. How to store liquid sourdough Bread on a liquid sourdough Village bread Traditional bread with  cereals Bread with dried apricots and raisins,...

Hans Ovando will demonstrate a wide range of cakes, Verinnes, chocolates. There are desserts of various flavors: mango, passion fruit, coconut, peach, apricot, carrot promptness with Mediterranean herbs –...

COURSE PROGRAM Saint Honoré: pate à choux, streusel, caramelized peanuts, caramel Verrines Rhum Baba-Pinacolada : rhum baba, pineapple confit, coconut Chantilly cream Strawberry-Aloe-Cream cheese: strawberry confit, cream cheese mousse,...

COURSE PROGRAM Basic glazes: mirror chocolate glaze, glaze Dulcey, white glaze Palet lacte with orange and hazelnut: shortbread, moelleux with hazelnut and coconut, vanilla caramel, vanilla-hazelnut cremeux, milk chocolate...

COURSE PROGRAM Light cream: pastry cream Rhubarb and strawberries fondant Puff pastry for Viennoiserie Traditional French Baguette Almond cream Fleur cassis Traditional French baguette (long time fermentation) Pinapple-coconut Puff...