“Kiwi-Mango” - one cake in 3 days! What else have we made?👇🏻
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3-Day Master Class Program:
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🥝 KIWI MANGO (gluten free):
✔️ Joconde sponge
✔️ almond crumble
✔️ kiwi jelly
✔️ soft cream
✔️ mango mousse with passion fruit
✔️ kiwi decoration confit
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🍋 PISTACHIO CALAMANSI (gluten free):
✔️ pistachio dacquoise
✔️ pistachio crisp with raspberry
✔️ sour calamansi cream
✔️ raspberry gelee
✔️ pistachio mousse with matcha
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☕️ COCOA MOCHA (gluten free):
✔️ dark chocolate & hazelnut dacquoise
✔️ cocoa nib crunch
✔️ coffee namelaka
✔️ hazelnut mousse
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🍨 MACADAMIA SALTED CARAMEL (gluten free):
✔️ macadamia brownie
✔️ sanded macadamia
✔️ salted soft caramel
✔️ mousse salted caramel
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🍇 BLUEBERRY CHEESECAKE (gluten free):
✔️ almond sponge
✔️ almond crumble
✔️ blueberry compote
✔️ blueberry cremeux
✔️ cream cheese mousse
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🌰 ORANGE HAZELNUT (gluten free):
✔️ hazelnut sponge
✔️ dark chocolate crisp
✔️ orange marmalade
✔️ orange cremeux
✔️ hazelnut mousse
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💦 GLAZE:
✔️ Mirror Glaze
✔️ Cocoa Glaze
✔️ Neutral Glaze
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🍬 BON BONS:
✔️ Exotic Caramel
✔️ Duo Chocolate
✔️ Blackcurrant
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🍫 CHOCOLATE DECORATIONS
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📌 SHORT SUMMARY:
👉🏻 Detailed explanation of the process, chemical reactions, proper techniques, possible mistakes & recommendations.
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👉🏻 Professional chocolate, what is tempering and its various styles, crystallisation process, storage, moulded chocolates, coloring bon bons, fillings.
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⭐️ SIGNATURE APPROACH – making your glaze perfect by looking from the inside of your cake: Reactions, emulsions, air volume & foams, freezing, ingredients, proper temperatures & stability of the
mousse cake. As a result – perfect shine & appearance of Entremet.
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👉🏻 Learning to understand the production process and the importance of the theory over recipe. Even having a simple Entremet recipe is not enough to make it.
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🏙 LOCATION: Vancouver, Canada
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📆 DATES:
✔️ MARCH 19-21 (2 spots left)
✔️ APRIL 15-17
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💌 Contact: organizer Mike at mikekseniapenkina.com
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