The ONLY chance to witness Ksenia Penkina’s work first hand. Demonstration performed and
thought by the Chef presents the most detailed, precise and valuable techniques that could be only
shown in this type of master class. The only chance to see various styles of recipe creation and
cooking process that Ksenia performs by herself. Starting with Inserts, Creamy, Sponges, Crunches
and Mousses and finishing with Glazing styles, effects, chocolate & decorations with a magic touch.
Intense theory will be also a part of the class, together with students we will dig deep into the topic
and try to understand the beauty of the dessert not only from the outside, but from the inside world
as well. This includes integration of the products, molecular visualization, temperature connections
Full work is done in detail & from scratch by Ksenia Penkina in her own precision, delicacy & character. You will be observing: all recipes & techniques, organization, timing, mixing, temperature flow, efficiency, attention to details, equipment work, ingredient selection, handling, speed & flow. All what you need – to create a stunning result out of a general product.
Prior to each cooking stage Ksenia is providing a detailed explanation of the process, understanding of
chemical reactions, proper techniques, possible mistakes & recommendations.
MOUSSE CAKE & GLAZE ADVANCED RECIPES & TECHNIQUES:
3 or more glaze recipes: mirror glaze, pure dark chocolate glossy glaze, neutral glaze. Velvet Spray. 7-8
Complex Entremet & Petit Gateau recipes & cake building designs. Coloring the Glaze, its various effects
including Spider Web Effect.
Theory on understanding the professional chocolate, what is tempering and its various styles, crystallization process, storage, simple moulded chocolates – bon bons, chocolate decorations.
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.
MAKING ANY ENTREMET RECIPE IN THE FUTURE:
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. After this class you would be able to correctly cook any mousse cake recipe in the future and always have a spotless and consistent result.
DURATION: 3 days
DATES: 15-16-17 April
For the full program, all questions and bookings please contact the organizer in Vancouver – Mike at firstname.lastname@example.org.