ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE

Hans Ovando will demonstrate a wide range of cakes, Verinnes, chocolates. There are desserts of various flavors: mango, passion fruit, coconut, peach, apricot, carrot promptness with Mediterranean herbs – rosemary, basil and mint.

COURSE PROGRAM

• Entremet Provenzal lactee: hazelnut sponge cake, hazelnut – lemon crunchy, apricot – vanilla gelee, toffee, cheese soft cream, rosemary and gianduja mousse, hazelnut nappage
• Entremet Rose Litchi raspberry cake: white chocolate sponge, raspberry-litchi gelee, raspberry crunchy, blanc satin mousse, raspberry glaze, white glaze
• Tartalet Pink grapefruit – gianduja: milk chocolate sable, pink grapefruit jam, hazelnut-rice-orange crunchy, hazelnut namelaka, whipped hazelnut ganache, hazelnut streussel, grapefruit in syrup
• Tartalet Berrys and Yoghurt: purple sable, raspberry crunch, blackberry creameux, blackberry jam, yoghurt supreme, white glaze
• Travel cake Arabic: pistachio plum cake, syrup for cakes, apricot/passion fruit jam, light passion fruit butter cream, white chocolate pistachio cover
• Travel cake red “Bett”: beetroot plum cake, base syrup for cakes, raspberry syrup, raspberry-rose jam, light fresh cheese cream
• Verrine Oreo-vanilla-caramel: chocolate cream, vanilla mousse, Italian meringue, oreo/cacao crumble, toffee, gianduja namelaka, chocolate glaze, oreo gianduja
• Verrine Papaya, lima, macadamia: macadam/rice/crispy and orange crunchy, macadam-lime streussel, papaya in syrup, whipped vanilla ganache
• Bombon Praline “Cheese cake and raspberry”: raspberry pate a fruit, praline cheese cake
• Bombon “Whisky – Baylis”: whisky ganache, Baylis ganache

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