EXCLUSIVE!!!! For the first time the company Nuances Gourmandes opens its doors for an exceptional educational event - pastry master class that will take place in Nuances Gourmandes premises. From August 4 to August 8, 2014 Guillaume Mabilleau MOF Pastry 2011, will carry out a special course around french pastry, will guide participants to transmit his knowledge of pastry art, and the enterprise work organization. For all the details and registration please contact Natalie Masliuk, Brand manager of Kiev International Culinary Academy. +38 063 396 60 37 +38 096 253 23 05 [email protected] Program of the course: Cake 50%: strawberry dacquoise, almond streusel, strawberry confit, vanilla cream. Cake Fleur de sel: caramel sponge, crunchy chocolate-praline layer with royaltine, caramel cremeux, light caramel cream with Tonka beans. Cake Maragogype: hazelnut sponge, hazelnut croustillant, coffee cream maragogype, chocolate cream maragogype 66% Cake Rouge Tendance: chocolate sponge, crumble with cocoa, cherry confit, chocolate cream 66% Cake Sicilian: light pistachio cream, apricot confit, hazelnut croustillant, light hazelnut cream Cake Ivoire: almond sponge, almond crunchy layer, vanilla cremeux with Tonka beans, raspberry confit, vanilla cream. Cake Flashlight: chocolate sponge, spéculos crunchy layer, chocolate cremeux, chocolate cream. Individual cake 3 Chocolates: chocolate sponge, milk chocolate cremeux, white chocolate croustillant, dark chocolate mousse Individual cake Violine: honey and cinnamon sponge, blackcurrant confit, vanilla-lemon cream, blackcurrant marshmallows Tart with two citruses: almond sponge, almond streusel, cream with two citruses, Swiss meringue with lime. Chocolate tart pure origine: hazelnut crunchy layer, streusel with cocoa, chocolate cream pure origine Gâteaux Caprice: light sponge with chocolate, chocolate sponge, chocolate cremeux intense, light caramel with fleur de sel Gâteaux Tourbillon: chocolate sponge for roulade with Earl Grey tea, milk chocolate cremeux, passion fruit confit. Chocolate Moelleux with raspberry: chocolate moelleux, raspberry confit nuancesgourmandes
Posted on: Sat, 10 May 2014 08:40:47 +0000
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