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Masterclass in China
July 28, 2017 @ 00:00 - August 3, 2017 @ 00:00
- Sour caramel
Sponge cake, lime caramel, confit with exotic fruit, mousse with tonka beans
- Chocolate block:
Chocolate sponge cake, crunchy layer with chocolate and cacao beans (Gru de cacao), cremeux caramel-chocolate, mousse with chocolate Alpaco Valrnona, mousse with chocolate Biskelia Valrhona.
- Cake Berry tea:
Sponge cake with tea Pina Colada, crunchy layer with strawberry, shortcrust dough, berry confit, mousse with Pina Colada tea.
- Cake Lime-basil:
Sponge cake, crunchy layer, confit lime-basil, marshmallow lime, mousse lime-basil
- Cake Bubbles:
Sponge cake, crunchy layer, confit guava-strawberry, confit mango-passion fruit, mousse with lime, neutral glaze.
- Cake Strawberry-coconut
Coconut sponge cake, crunchy layer, confit strawberry, mousse with coconut puree, whisked jelly.
- Cake “Wild berry”
Sponge cake, sponge cake moelleux, crunchy layer, заварное тесто, кракелин, ganache, mousse with berries, berries.
- 8. Tart “Vogue”
Crunchy layer, sponge cake moelleux, confit raspberry, whipped ganache.
- Individual cake “Coffee”
Chocolate sponge cake, crunchy layer with chocolate and caramelized coffee beans, coffee сreme brulee, coffee mousse.
Mousse dulcey, cremeux passion fruit, confit passion fruit, sponge cake, glazes.
- The composition of the “Ball, cube, triangle”
Mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, sponge cake with red currant, berry glaze.
- Cake “Tonka”
Chocolate sponge cake, crunchy layer, confit red currant, mousse with chocolate.
- Cake “Pear”
Shortcrust dough, sponge cake, pear-mint compote, cremeux dulcey, mousse with goat cheese.
- Tart “Vanilla”
Shortcrust dough, sponge cake moelleux, crunchy layer, confit apricot, creme-brulee vanilla, whipped ganache vanilla.
- Bonbon “Guava-champagne”
- Bonbon “Black currant”
- Bonbon “Exotic fruit”
- Chocolate bar “Caramel”