ENJOY THE INSPIRING PHOTO AND VIDEO FROM GUILLAUME MABILLEAU COURSE

COURSE PROGRAM

• Luna: Dough Lintzer, Cream Almond Hazelnut, Cremeux Milk Hazelnut, Cream Whipped Vanilla Lemon, Meringue Soufflee Hazelnut
• Majorque: Croustillant Hazelnut, Sponge cake Chocolate Amond, Cremeux Milk, Gelifie Exotic, Mousseux Chocolate, Glacage Mirror Milk Orange
• Paris La Rochelle: Streusel Hazelnut, Croustillant Hazelnut / Moelleux Pure Hazelnut, Pate A Choux / Craquelin, Cream Whipped Praline / Praline Hazelnut 50%, Caramel Tender, Glacage Milk Almond / Hazelnut Sablees
• Satin: Meringue Seche, Gelifie Exotique, Mousseux Vanilla Coconut, Glacage Mirroir Dioxyde Titane Vanilla, Exotic fruits
• Truffe: Streusel Hazelnut, Pate A Choux, Craquelin, Cream Milk Jam, Cream Whipped Dark Chocolate Tonka, Velours Dark

PRICE  INCLUDES:

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