ENJOY THE INSPIRING PHOTO FROM CHRISTOPHE RENOU COURSE

COURSE PROGRAM

• Baba Exotic: marmalade pineapple rum vanilla, triangle Opalys 33% vanilla
• Cake Hazelnuts Dulcey: shortbread hazelnuts pastry, sponge cake moelleux hazelnuts, cremeux Dulcey, cream anglaise, mousse coffee light Dulcey, tender glaze Dulcey
• Finger Liegeois: sponge coffee cake, ganache Jivara Café, gel coffee, shortbread almond pastry
• Cake Fraisier: shortbread vanilla pastry, croustillant, sponge cake Viennese, strawberry syrup, strawberry-raspberry jam, ganache almond fleur d’oranger
• Travel cake lemon praline: lemon mass for a cake, praline hazelnuts almond, hazelnuts caramelized
• Andalou: shortbread pastry vanilla, compote raspberry red pepper, mousse gianduja hazelnuts
• Le merveilleux pineapple: meringue, marmalade pineapple lime, ganache rum vanilla
• Le merveilleux Chocolate Raspberry: meringue, raspberry coulis, ganache GUANAJA 70%
• Le merveilleux passion fruit: meringue, compote mango passion fruit, ganache coconut milk
• Tart Baba bool Chocolate: sponge cake moelleux almand Coeur de Guanaja, chocolate dough, syrup chocolate liqueur, ganache ILLANKA 63%, compote banan passion fruit
• Tart Baba Bool Cherry: syrup cherry verveine, confit cherry, ganache Tainori
• Tart Bahia: shortbread almond pastry, cream almond, cremeux praline 55%, ganache coffee Tropilia 26%,
• Tart Flan Lounge: choux pastry, cream coustard, ganache Opalys 33% vanilla, compote rhubarb, confit stawberry
• Tart Granny Cassis: shortbread pastry vanilla, cream almond vanilla, compote apple cassis, ganache apple

PRICE  INCLUDES:

• 3 days course. Access to the video lessons for 12 months
• PDF recipes (awailable to download to your device
• Certificate with chef`s signature