Extraordinary pastry by Hans Ovando
ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE Hans Ovando will demonstrate a wide range of cakes, Verinnes, chocolates. There are desserts...
French perfectionism by Jerome De Oliveira
ENJOY THE INSPIRING PHOTO AND VIDEO FROM JEROME DE OLIVEIRA COURSE COURSE PROGRAM Saint Honoré: pate à choux, streusel, caramelized peanuts, caramel Verrines Rhum Baba-Pinacolada:...
French pastry by Pascal Tepper
COURSE PROGRAM Light cream: pastry cream Rhubarb and strawberries fondant Puff pastry for Viennoiserie Traditional French Baguette Almond cream Fleur cassis Traditional French baguette...
Cakes collection by Yann Brys
ENJOY THE INSPIRING PHOTO AND VIDEO FROM YANN BRYS COURSE COURSE PROGRAM Basic glazes: mirror chocolate glaze, glaze Dulcey, white glaze Palet lacte with...
La pâtisserie française by Patrick Casula
COURSE PROGRAM Chocolate Tarte: hazelnut shortbread, almond fondant, chocolate cremeux, chocolate croustillant, chocolate glaze Paris Brest: pate a choux, hazelnut cream mousseline Hazelnut Tart...
Cakes and tarts by Patrick Casula
COURSE PROGRAM Fruit Heart cake: biscuit fondant with lime, pink biscuit for decor, biscuit Joconde, bavarois with vanilla and violet, compote with rhubarb and strawberries...
Velvet coffee roll
VELVET COFFEE ROLL IS MADE OF: Chocolate custard sponge cake Chantilly with mascarpone and coffee Cremeux with dark chocolate and coffee
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