ENJOY THE INSPIRING PHOTO AND VIDEO FROM QUENTIN BAILLY COURSE

COURSE PROGRAM

• Northern Brick: speculos, chocolate sponge, raspberry confit, light beer mousse, milk chocolate mousse, milk chocolate velour
• Peanut and Chocolate: cocoa streusel base, dark chocolate cream, peanut Chantilly, caramelized peanut, basic peanut-almond praline 60%, dark chocolate velour
• Coffee-Anisе: chicory crunchy with feuilletine and rice souffle, hazelnut dacquoise with coffee, crème-brulée with coffee, coffee glaze
• Caramel cake: cake batter, salted caramel, Caramelia glaze with sesame and salt, vanilla sirop for soaking
• Chouxnatsu: pâte à choux, pâte à choux croustillant with cocoa beans, shortbread with feuilletine, cream conatsu, cream praline conatsu, mousse conatsu, confit conatsu, nappage, golden leaves
• Black Forest: cherry sirop for soaking, egg white chocolate mousse, Madame mousse, chocolate sponge, cherry confit, whipped ganache Manjari 64% , dark chocolate glaze, dark chocolate velour, chocolate decoration, fresh cherry, nappage
• Raspberry-Estragon: shortcrust with feuilletine, pim’s sponge cake, raspberry confiture, estragon whipped cream, white chocolate velour, estragon salt
• Pineapple-jasmin oasis: jasmin tea cremeux, pineapple confit, white chocolate velour, Jasmin and Opalys whipped ganache, speculos, shortcrust base with dulcey chocolate and speculos, almond sponge
• Fleur d’oranger and berries petits gateaux: shortcrust with dulcey chocolate, Chantilly cream with fleur d’oranger, berry confit, orange salt, chocolate decoration
• Hazelnut-Kalamansi: brown sugar sponge cake, praline cream, kalamansi mousse, gianduja glaze, milk chocolate glaze, hazelnuts, golden leaves, milk chocolate
• Orange Power: orange confit with oranges, pim’s sponge cake, bitter orange Chantilly, bitter orange gelée, crunchy layer with feuilletine and rice soufflée, nappage, macaron shells for decoration
• Chocolate-Raspberry Roll-cake: chocolate pâte à choux sponge, raspberry confit, whipped ganache Manjari 64%, fresh raspberry, golden leaves, sugar-snow
• Apple-Cinnamon Saint-Honoré: inverted puff pastry, pâte à choux, pâte à choux croustillant with cocoa beans, cinnamon chiboust cream, apple gelée, granny smith apples, lemon juice, nappage
• Lemon tartlet: hazelnut shortcrust, lemon meringue souflée, lemon cream, lemon mirliton, white chocolate, neutral glaze

PRICE  INCLUDES:

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