Cakes by Quentin Bailly 2016

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135.00€

ENJOY THE INSPIRING PHOTO AND VIDEO FROM QUENTIN BAILLY COURSE

Quentin Bailly, September 5-9, KICA, 2016
COURSE PROGRAM

  • Banana cake with pecan nuts & dulcey: banana cake, caramelized pécan nuts, lime syrup, dulcey pécan glaze
  • Cappucino: streusel cacao, сhocolate streusel base, vanilla paste, vanilla crémeux, coffee chantilly, cacao for decor
  • Concorde in my style: meringue with cocoa beans, chocolate crème mousseuse, dark chocolate glaze
  • Raspberry cookies: cookies masse, caramelized hazelnuts, raspberry confiture
  • Coffee chestnut finger: coffee joconde, chestnut sablé, coffee syrup, tea crémeux earl grey, chestnut chantilly, chestnut glaze
  • Orange-raspberry-ganduja: orange hazelnut sponge, caramelized hazelnuts, orange hazelnut sablé reconstitué, gianduja mousse, raspberry confiture
  • Pistachio exotic gourmandise: pistachio dacquoise, exotic marmelade, exotic mousseline, pistachios sablées, yellow exotic nappage
  • Chocolate mini-sculpture “The Balloon Dog”: dark plastic chocolate, dark or milk chocolate, pulverisation and decor
  • Peanut chocolate: peanut dacquoise, caramelized peanut paste, peanut chantilly, chocolate mousse, peanuts sablé, dark chocolate glaze
  • Melba peach: vanilla cake mass, vanilla syrup, peach marmelade, berries confit, vanilla chiboust, Italian meringue
  • Coconut strawberry rice pudding: vanilla coconut rice pudding, coconut chantilly, wild strawberry confit, coconut glaze gourmand, sauce
  • Soleil levant: almond sponge, croustillant, milk chocolate mousse, cream yuzu, gianduja glaze
  • Lemon tart: hazelnut short pastry, reconstructed short pastry, lemon cream, lemon meringue, lemon nappage
  • Tart tatin: hazelnut short pastry, vanilla paste, almond dough, chantilly vanilla mascarpone, caramelized apples
  • Crème brulée citrus tartelette: hazelnut short pastry, grapefruit mirliton, orange crem brulee, lime mousseux, citrus salt
  • Cherry-and-honey tartelette: hazelnut short pastry, almond honey mirliton, cherry compote, black cremeux, honey meringue
  • Paris Brest: hazelnut praline, pâte à choux, streusel, crème pâtissière, Italien meringue, cream, hazelnuts sable

 

The price 135 EUR includes:

  • 5 days course
  • Recipes

 

With love,
KICA team

Course Features

  • Lectures 5
  • Quizzes 0
  • Duration 5 days
  • Skill level All levels
  • Language French, English
  • Students 64
  • Certificate Yes
  • Assessments Self
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    Day 1

    • Lecture1.1
      Quentin Bailly, day 1
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    • Lecture2.1
      Quentin Bailly, day 2
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    Day 3

    • Lecture3.1
      Quentin Bailly, day 3
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    Day 4

    • Lecture4.1
      Quentin Bailly, day 4
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    Day 5

    • Lecture5.1
      Quentin Bailly, day 5
      4h 0m

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135.00€