Gluten-free exotic eclair
GLUTEN FREE EXOTIC ECLAIR: Gluten free choux pastry Mango cream Mango and passion fruit confit This eclair has a lot of interesting things:...
Tatin buche
TATIN BUCHE IS MADE OF: Decorative mascarpone cream Joconde sponge Tatin-style apples Tatin nappage Buckwheat crumble Reconstructed buckwheat crumble The first thing that catches...
Mango-Passion Fruit No-Bake Cheesecake
MANGO-PASSION FRUIT NO-BAKE CHEESECAKE: GELATINE MASS NEUTRAL GLAZE (NAPPAGE) CRUMBLE WHIPPED JELLY CHEESECAKE BASE CHEESECAKE MASS A classic combination of mango and passionfruit in...
Pina Colada buche
PINA COLADA BUCHE IS MADE OF: Aurora sponge Poached pinepple cubes Pineapple compote Exotic cocktail cremeux Coconut mousse Glucose meringue Nappage spraying Decorative mascarpone...
The Spiral tart by Dinara Kasko
THE SPIRAL TART: SHORTCRUST DOUGH CARAMELIZED MACADAMIA NUTS AND MACADAMIA PRALINE EGG WASH CRUNCHY LAYER NAMELAKA MOUSSE CHOCOLATE SPRAYING MIXTURE FOR VELOUR The...
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...
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,...
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...
The Apple Cake by Dinara Kasko
THE APPLE CAKE IS MADE OF: SPONGE CAKE CRUNCHY LAYER CARAMEL CREAM CHEESE LAYER COMPOTE MOUSSE CHOCOLATE SPRAYING CHOCOLATE STALKS Chef Dinara Kasko has...