ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE

COURSE PROGRAM

Basic creams for Danish

• Pastry cream
• Mango pastry cream for Danish
• Chocolate cream for Danish filling
• Nuts base cream for Danish filling
• Danish painting. Brioche painting
• Puff pastry

Flaky Danish dough

• Croissant dough
• Hazelnut and gianduja croissant

Brioche, kouglof, savarin

• French brioche
• Camembert, olives and bacon brioche
• Almond and raspberry brioche
• Savarin Tiramisu: chocolate, coffee and caramel
• Exotic savarin: pineapple, ginger and mint

Adapted classical pies and travel cakes

• Nuts and spices, honey, crumble and yoghurt cake
• Lemon lime, basilic and ginger Tart
• Vanilla, caramel and hazelnut Apple pie cake

Sweet confiterie, macarons marshmallow and pate the fruit

• Dried nut macaron
• Base macaron
• Colouring table for macaron
• Fried almond gianduja macaron
• Mojito macaron
• Mandarin, Jasmine and lemon gelly marshmallow

New version of traditional cakes, éclair, choux and Paris Brest

• Mango and citric yogurt cheese cake
• Éclair, Craquelin
• Mediterranean éclair with salmon 4 cheeses cream and asparagus

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