Collection 2015 by Quentin Bailly
COURSE PROGRAM Opera: coffee Joconda, coffee cremeux, ganache Gana Vanilla-Berries cake: pate sable Dulcey, berries confi, vanilla chantilly with mascarpone Black Forest: streusel, crunchy layer with feuilletine, cherry marmelade,...
French bread and english sandwich by Pascal Tepper
COURSE PROGRAM Sourdough. How to make sourdough. How to store liquid sourdough Bread on a liquid sourdough Village bread Traditional bread with cereals Bread with dried apricots and raisins,...
Cakes and pastry 2016 by Hans Ovando
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 –...
French perfectionism by Jerome De Oliveira
COURSE PROGRAM Saint Honoré: pate à choux, streusel, caramelized peanuts, caramel Verrines Rhum Baba-Pinacolada : rhum baba, pineapple confit, coconut Chantilly cream Strawberry-Aloe-Cream cheese: strawberry confit, cream cheese mousse,...
Pascal Tepper course, 2015
COURSE PROGRAM Light cream: pastry cream Rhubarb and strawberries fondant Puff pastry for Viennoiserie Traditional French Baguette Almond cream Fleur cassis Traditional French baguette (long time fermentation) Pinapple-coconut Puff...
Cakes by Yann Brys 2015
COURSE PROGRAM Basic glazes: mirror chocolate glaze, glaze Dulcey, white glaze Palet lacte with orange and hazelnut: shortbread, moelleux with hazelnut and coconut, vanilla caramel, vanilla-hazelnut cremeux, milk chocolate...
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 with fruit cream: hazelnut shortbread, hazelnut...
Cakes and tarts 2015 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 Crispy Spaghetti with pear: crispy disks,...
Macarons making technique by Tetyana Verbytska
Just for you three stunning two-color design and three toppings: macarons “Basil Lime ” macarons “Tea Rose” with chocolate and tea ganache macarons “La crème framboise” with brown sugar...