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three day Hands-On Class in my studio in Ukraine (English)
November 29, 2019 @ 10:00 - December 1, 2019 @ 18:00
Modern techniques in pastry
After a short brake, I’m starting teaching pastry classes again, and I’m inviting you to my cozy pastry studio in Kharkiv. I have prepared a varied and interesting program which would be useful for both – beginners and experienced pastry chefs.
In this three day Hands-On Class students will learn and practice how to make all my signature Cakes: From all the base recipes like: sponges, mousses, confits, compotes and different crunchy elements. To building, glazing, spraying and decorating the cakes. We will also devote some time to making tarts using my new molds.
Price for the class is USD450. Meals (lunch) and drinks during the class are included in the price.
Also, each student will receive a branded apron and a mold from the new collection.
The registration is prepaid – 50% of the total price. If you cancel your registration later than a week before the masterclass, the registration fees could be used for registration for any other upcoming course.
For registration write to [email protected]
1. Tesselation cake: shortcrust dough, sponge cake with chestnut paste, lemon cremeux, chestnut cream with chestnuts, chestnut mousse
2. Tor cake: passion fruit and mango mousse, passion fruit/mango cremeaux, passion fruit/orange confit, sponge cake and crunchy layer
3. Origami mold: crunchy layer with nuts, caramel-cheese mousse, chocolate biscuit, soft caramel with cinnamon, apple compote with cinnamon and apple brandy, cheese mousse
4. Cake “Ferro” (vegan, Jordi Bordas receipe): coconut biscuit, mango cremeaux, strawberry and cactus flower confit, mandarine mousse.
5. Sphere cake (lactose free): coconut biscuit, crunchy layer, strawberry confit, strawberry mousse, coconut mousse.
6. Cherry cake (gluten free): crunchy layer, chocolate sponge cake, chocolate cremeux, cherry confit, chocolate mousse.
7. Coffee individual cakes: coffee crunchy layer, chocolate sponge cake, coffee creme brule, vanilla mousse.
8. Heart individual cakes: sponge cake, grapefruit confit, mousse marshmellow and chocolate mousse.
8. Sphere mold individual cakes: crunchy layer, biscuit, chocolat cremeaux, apicot-kumquat confit, caramelized chocolate mousse.
– Passion fruit, raspberry, white chocolate
– Caramel, macadamia, vanilla
– custard cream, caramel and berries