Floraison choux pastry
FLORAISON CHOUX PASTRY IS MADE OF: Breton shortbread Old-fashioned praline Almond and sugar topping Choux dough Custard Cold meringue Paris-Brest cream Floraison has a...
PECANO travel cake
PECANO TRAVEL CAKE IS MADE OF: Butter manie Framed praline with chocolate Caramel bahibe creamy ganache Almond financier Roasted pecan nuts Eskimo milk chocolate...
ALBA hazelnut tartlet
ALBA HAZELNUT TARTLET IS MADE OF: Hazelnut tender sponge Hazelnut shortcrust Egg wash mixture Hazelnut whipped ganache Candied hazelnuts Ganache gianduja Hazelnut praline glaze...
Viennoiserie and chocolate by Hans Ovando
To participate inside school, please follow these link Chocolate level 2, Viennoiseries. ENJOY THE INSPIRING PHOTO AND VIDEO MADE DURING HANS OVANDO COURSE Date: 30 of May-2...
INKA travel cake
INKA TRAVEL CAKE IS MADE OF: Moist gluten-free chocolate P125 sponge cake Tender chocolate caramel ganache Dark chocolate coating This cake is a rather...
Gluten free mango-passion fruit eclair
GLUTEN FREE MANGO-PASSION FRUIT ECLAIR IS MADE OF: Gluten free choux pastry Mango cream Mango and passion fruit confit We will prepare a...
VIENNOISERIE
ENJOY PHOTOS FROM VIENNOISERIE CLASS WITH TETYANA OVRUTSKA Tetyana Ovrutska a specialist in puff pastry, the founder and owner of one of the most delicious...
Mini-collection by Marusya Manko
COLLECTION INCLUDES: Carmel honey cake: Carmel honey layers Salted caramel Nuts and prunes for filling Carmel siur cream frosting Cream cheese frosting ...
Cakes and gateaux by Quentin Bailly
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,...