STUDENT LEVEL: ADVANCED to PROFESSIONAL
40% THEORY – 60% PRACTICE:
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 glaze recipes: mirror glaze, pure dark chocolate glossy glaze, neutral glaze. Velvet Spray. 6 Complex
Entremet & Petit Gateau recipes & cake building designs. Coloring the Glaze, its various effects including
Spider Web Effect.
CHOCOLATE & CHOCOLATES:
Theory on understanding the professional chocolate, what is tempering and its various styles, crystallisation process, storage, moulded chocolates, coloring chocolates & bon bons, filling for chocolates: ganache, puree & caramel inserts, 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.