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Revolutional Master Course

More than HANDS ON . More than ONLINE . Much more than DEMO

FOR YOU?

It is created for Bakers, Pastry Chefs, Teachers, Previous & Current Students, Experienced Home Bakers & Pastry Professionals.

For those who want to discover modern French Patisserie & Glazing Arts.

Tens of hours of Cooking, Theory & Knowledge gathered and put together in this extensive Master Course
by Ksenia Penkina.

8 LESSONS

6 ENTREMETS

35 RECIPES

7 GLAZING STYLES

ABOUT?

Covering the sum of knowledge from Ksenia Penkina, gathered in years, and presented up to the maximum of her ability.

Starting from the basic approach, followed by various techniques and styles, textures, temperatures, and finishing with molecular approach of certain reactions.

MASTER COURSE DETAILED PROGRAM:

MASTER COURSE LESSON 1: Fruity Bright Inserts

00:00 Demo: Passion fruit & mango coulis

00:30 Working with pastry rings

01:10 Working with pectin NH

02:00 Freezing guidelines

02.33 Theory: Freezer requirements

02:55 Theory: Common issues with cake & glaze

03.32 Demo: Raspberry Coulis

03.42 Working with insert silicone moulds

04:46 Working with acidity

05.08 Theory: Pectin NH - description & use, comparison to other pectins, advantages & activation.

06:17 Demo: Blueberry Compote

08:43 Theory: Gelatin - description, types, application, bloom, gelatin mass formula

09:23 Demo: Gelatin mass preparation requirements & storage

09:48 Formula: Re-calculate your gelatin mass

09:57 Demo: Orange Marmalade

10:48 Alternative recipe - working with cornstarch

11:00 Cornstarch advantages

11:51 Comparison: cornstarch & pectin NH

12:20 Working with gelatin mass

12:39 Theory: Frozen Fruit Purees - important advantages

14:20 Demo: Strawberry Insert

15:00 Building my signature design for “Exotic Passion” using pastry ring

15:55 Demo: Kiwi Jelly

16:10 Preparing your own fruit puree

16:35 How to stabilize fruits that contain Enzymes

17:32 Building my signature design for “Kiwi Mango” using insert silicone mould

17:42 The end of Lesson 1, please move on to Lesson 2.

MASTER COURSE LESSON 2: Sponges

00:00 Theory: Meringue - definition, components, qualities, flexibility & stability.

00:37 Working with Albumen: definition, origin, purpose, formula

01:00 Working with egg whites, aeration process & requirements

01:32 Adding sugar to meringue

02:05 Base meringue for the sponges

02:15 Demo: Pistachio Dacquoise

02:30 Working with dry ingredients

02:43 Incorporating techniques

03:58 Working with baking tray & spatula

04:53 Baking, extracting, handling & storage

05:21 Demo: Hazelnut Dacquoise

05:50 Mixing techniques, working with gluten.

07:50 Demo: Coconut Sponge

08:04 Working with puree & meringue

09:27 Demo: Almond Dacquoise

09:44 Adjusting your sponge from Gluten to Gluten Free

10:24 Cooling down the sponge, lasting storage

11:02 Theory: Foam Formation

11:22 Theory: Chemistry behind the meringue & common issues

12:14 Theory: Additional ingredients in Meringue

13:02 Demo: Joconde Sponge

13:45 Mixing techniques

15:27 Cutting sponge technique

16:44 Demo: Brownie

16:52 Working with egg yolks

17:15 Working with chocolate in the sponge

18:30 Alternative baking in pastry rings

19:01 The end of Lesson 2, please move on to Lesson 3.

MASTER COURSE LESSON 3: Creamy Inserts

00:00 Demo: Orange Cremeux

00:19 Zest & zesting

00:42 Working with Creme Anglais

00:56 Difference in working with Whisk & Spatula

01:43 Working with Butter

02:22 Building complex inserts

02:30 Theory: Creme Anglais - definition, uses, degree of pasteurization and factors that affect it, cooking without thermometer.

03:23 Demo: Sour Calamansi Cream

03:56 Working with Creme Anglais

04:26 Presence of Cocoa Butter in recipes & its advantages

04:59 Demo: Blueberry Cremeux

05:28 Cooling down requirement & techniques

06:40 Theory: Emulsion - definition, examples, uses in pastry, types of emulsions, steps for stable & lasting emulsions, health & safety, shelf life.

08:40 Demo: Soft Cream

09:15 Working with whipped cream

10:25 Demo: Coffee Namelaka

10:52 Making Infusion

12:05 Advantage of the chocolate in the recipe

12:15 Working with various silicone mould shapes

12:42 Theory: Sugars in recipe - Sucrose, Glucose Syrup & Invert Sugar. Sugar factors & abilities. Origin, sweetness, water absorption, specifications, advantages & disadvantages of each sugar type in the recipe.

16:19 The end of Lesson 3, please move on to Lesson 4.

MASTER COURSE LESSON 4: Caramel, Paste, Crunches & Decoration

00:00 Demo: Sanded Macadamia

01:33 Demo: Salted Caramel with Sanded Macadamia

01:52 Technique for dry caramel

03:58 Creating soft caramel

04:07 Deglazing of the caramel

04:45 Creating caramel ganache

05:19 Blending technique & creating silky emulsion

05:52 Understanding macadamia in the recipe, creating texture balance and considering other nuts

06:15 Demo: Coffee Paste

06:57 Working with whisk in the caramel

08:37 Paste storage

08:44 Demo: Almond Crumble

10:44 Demo: Pistachio Crisp with Raspberry

10:54 Adding nuts to the recipe & crushing

11:18 Consistency of crispy layer & lasting crisp

11:36 Application of the crisp

12:02 Demo: Coconut Crunch

12:11 Chocolate required temperatures

12:19 Choosing oil type for the recipe

12:57 Demo: Cocoa Nib Crunch

13:59 Demo: Kiwi Decoration Confit

14:36 Working with agar agar

15:21 The end of Lesson 4, please move on to Lesson 5.

MASTER COURSE LESSON 5: Glazes

00:00 Demo: Mirror Glaze

01:04 Glaze preparation requirement

01:20 Theory: Professional Haute [ōt] Food Colors - signature production, high intensity, easy dissolving, economical use & exclusive color palette.

01:48 Difference between Oil & Water Soluble food colors

02:00 Understanding which color type to use for required recipe

02:30 Coloring Mirror Glaze in various shades

02:30 Coloring shade: “White”

02:42 When to color your glaze

02:58 Storage requirements for Mirror Glaze

03:05 Coloring shade: “Yellow Passion Fruit”

03:12 Efficiency in coloring

03:33 Special touch for the glaze

03:52 Coloring shade: “Green Yellow”

04:02 Choosing intensity when working with new colors

04:41 Coloring shade: “Orange Marmalade”

05:16 Coloring shade: “Red Cherry”

06:00 Theory: Shiny glaze without bubbles

06:34 Understanding various ways of how bubbles appear in the glaze and how to avoid it

07:17 Coloring shade: “Brilliant Blue”

07:58 Coloring shade: “Sapphire Blue”

08:33 Coloring shade: “Charcoal Black”

08:43 Demo: Blending in Steps

09:03 Possible error & solution

09:45 Demo: Neutral Glaze

10:45 Hot Use specification & application

11:04 Coloring Neutral Glaze & color appearance

11:36 Demo: Cocoa Glaze/Dark Chocolate Glaze

11:59 Mirror Glaze without chocolate, condensed milk & colorant

13:19 The end of Lesson 5, please move on to Lesson 6.

MASTER COURSE LESSON 6: Mousses

00:00 Demo: Whipping the cream

00:19 Whipping speed, final stage, aeration & stability

00:52 Demo: Coconut Mousse, constructing “Exotic Passion” entremet

01:03 Advance preparations

01:09 Working with pastry rings for mousse

01:30 Understanding temperature without thermometer

01:36 Ganache method for mousse

01:50 Following the right temperature

01:57 Mousse mixing techniques

02:20 Creating the most stable connection between products

02:32 Extracting inserts from pastry rings

02:41 Building my signature design for “Exotic Passion” using pastry ring

03:16 Sponge placement & its reasons

03:39 Theory: What is mousse & its variations. Process steps to follow & exceptions.

05:28 Demo: Mousse Salted Caramel, constructing “Macadamia Salted Caramel” entremet

05:39 Advance preparations

05:55 Caramelization method for mousse

07:00 Working with high fluidity mousse & heavy inserts

07:00 Working with high fluidity mousse & heavy inserts

07:04 Working with silicone moulds for mousse, alternative construction of the cake using one block of insert.

07:38 Errors with sponge height

07:53 Theory: What is Ganache, its variations, two options in creating emulsion with ganache, its pros & cons, chemical reaction.

09:58 Demo: Hazelnut Mousse, constructing “Orange Hazelnut” entremet

11:05 Alternative construction of the cake using separated inserts.

11:12 Simple, ready to use crunch option

12:05 Demo: Cream Cheese Mousse, constructing “Blueberry Cheesecake” entremet

12:16 Pate a Bombe method for mousse, working with cream cheese

13:10 Alternative way of working with gelatin in cold

14:44 Demo: Creating Petit Gateau (mini cakes)

15:05 Theory: Whipping Cream conditions

15:24 Theory: Foam formation process, illustration & chemistry behind it.

16:20 Theory: Chemical illustration of final stage in perfectly whipped cream for a mousse cake. Errors of over-whipping.

17:33 Cake storage conditions

17:53 Demo: Pistachio Mousse with Matcha, constructing “Pistachio Calamansi” entremet

19:38 Perfectly straight placement of the insert

20:11 Demo: Almond Coffee Mousse, constructing “Almond Cocoa Mocha” entremet

22:16 Theory: Chocolate choice & qualities

22:57 Chocolate for cake recipes & its advantages

23:11 Chocolate for glaze recipes & its reasons

23:31 Demo: Mango Mousse, constructing “Kiwi Mango” entremet

23:42 Meringue method for mousse. Working with purees.

25:11 Building my signature design for “Kiwi Mango” using silicone moulds

25:50 The end of Lesson 6, please move on to Lesson 7.

MASTER COURSE LESSON 7: Glazing & Effects

00:00 Demo: Clear Glaze for “Exotic Passion” cake

00:06 Working with pastry rings when glazing, issues & solution

05:57 Extra touch when working with pastry rings

01:21 Preparing glaze prior to glazing

01:34 Unique specification of this glaze for smooth coverage

01:46 Pouring technique

01:59 After glazing touch

02:06 Decorating the cake

02:11 Talking about frost

02:30 Demo: Clear Glaze for “Kiwi Mango” cake

02:35 Success of perfectly smooth coverage

02:50 Guidelines for cake stability while glazing and defrostation, possible issues & solution

03:20 Demo: Finalizing “Kiwi Decoration Confit” & decorating the cake

03:24 Cake defrostation timing & specifications

04:17 Final presentation of “Kiwi Mango” entremet

04:20 Demo: “DROP” glazing effect for “Orange Hazelnut” cake

04:23 Heating up mirror glaze stages & specifications

04:44 How to blend prior to glazing, focusing on the different technique

05:04 How to understand that your glaze is ready & variations depending on the specific application

05:09 Perfect glaze parameter for the effect & color mixing

05:25 Theory: Advantages & disadvantages of glazing parameters

05:40 Theory: Recommendations to reduce sweetness & cost with the glaze

06:10 Theory: Creating different outcomes while using only one glaze recipe

07:00 Theory: Manipulating the glaze stages

07:30 Theory: Judging without thermometer and why

07:47 Theory: Controlling your final outcome starting from the syrup cooking stage & specific ingredients

07:47 Making your glaze perfect in any county, various ingredients & cooking process

08:37 Misconception about the temperatures

08:44 Demo: Glaze blending

11:25 Final touch prior to glazing

11:30 Color mixing technique

12:07 Effect details & glazing

13:06 Fixing errors

13:44 Re-using the glaze

13:50 Neat base of the cake

14:02 Sponge placement details & delicacy of the plating

14:15 Final presentation of “Orange Hazelnut” entremet with “Drop” effect

14:30 Glaze separation for effects

14:58 Demo: “SWIRL” glazing effect for “Macadamia Sated Caramel” cake

15:01 Glaze conditions prior to glazing for better results

15:53 Effect details & glazing

16:08 Variations of this effect

16:20 Mixing colorful glaze errors & final touch

16:25 Final presentation of “Macadamia Salted Caramel” entremet with “Swirl” effect

16:37 Demo: Cocoa Glaze/Dark Chocolate Glaze for “Almond Cocoa Mocha” cake

16:40 Alternative glaze preparation

16:49 Importance of an ingredient as a base for this glaze appearance & flavour

17:10 Importance of the last blend, alternative way

17:18 Glazing technique for the donut shape & what to pay attention to

17:43 Simple decoration technique using Haute [ōt] Gold Dust

18:32 Final presentation of “Almond Cocoa Mocha” entremet

18:41 Demo: “SPIDER WEB” glazing effect for “Pistachio Calamansi” cake

19:01 Blender & cup position when emulsifying

19:12 Working with additional colors

19:20 Temperature control for the effect & considerations

19:53 Glazing

20:07 Three possible variations of spider web effect

20:55 Final Presentation of “Pistachio Calamansi” entremet with “Spider Web” effect

21:06 Demo: “SPLASH” glazing effect for “Blueberry Cheesecake”

21:19 Glazing technique for the square shaped cakes

21:43 Describing the tool & final look

22:07 Demo: “STRIPES” glazing effect for donut shape “Almond Cocoa Mocha” cake

22:30 Glazing technique & details

23:00 Tools placement while glazing

23:36 Placement of the cake on the board

23:42 Details about handling spatulas

23:56 Final Presentation of “Almond Cocoa Mocha” entremet with “Stripes” effect

24:13 The end of Lesson 7, please move on to final Lesson 8.

 

MASTER COURSE LESSON 8: Cutting Cakes

00:00 Theory: Discussing most common issue of excess water after defrostation, finding reasons & solutions. Sum up of Master Course.

01:42 Theory: Discussing all common issues with Glaze: shine, water drops, breaking glaze, transparency, finding reasons & solutions. Sum up of Master Course.

02:36 Cutting “Kiwi Mango” cake: joconde sponge, kiwi jelly, soft cream, mango mousse & kiwi decoration confit.

03:01 Technique for a beautiful cut

03:35 Cutting “Exotic Passion” cake: coconut sponge, coconut crunch, passion fruit & mango coulis, strawberry insert, coconut mousse.

04:03 Cutting “Orange Hazelnut” cake: hazelnut dacquoise with orange, dark chocolate crispearls, orange marmalade, orange cremeux, hazelnut mousse.

04:42 Cutting “Almond Cocoa Mocha” cake: almond dacquoise, cocoa nib crunch, coffee namelaka, coffee paste, almond coffee mousse.

05:05 Cutting “Macadamia Salted Caramel” cake: brownie, sanded macadamia, salted dry caramel, mousse salted caramel.

05:29 Cutting “Pistachio Calamansi” cake: pistachio dacquoise, pistachio crisp with raspberry, raspberry coulis, sour calamansi cream, pistachio mousse with matcha.

05:45 Final words and summing up all the important techniques that can be now used in cooking any mousse cake/entremet recipe in the future to achieve most perfect results.

06:29 Cutting “Blueberry Cheesecake”: joconde sponge, almond crumble, blueberry compote, blueberry cremeux, cream cheese mousse.

07:09 Thank you words from Ksenia Penkina

08:21 The end of Master Course

ENROLMENT OPTIONS:

BASIC ENROLMENT

$847.00 USD

* Class will expire 90 days after enrolment

* Includes Master Course Videos & Recipe Booklet

EXCLUSIVE ENROLMENT

$997.00 USD

* Class will expire 120 days after enrolment

* Includes Master Course Videos & Recipe Booklet

* Includes One Extra Month of Enrolment

* Ksenia's Direct Consultation

* ALL THREE Online Beginner Master Classes:

Entry Level, Advanced 1 & Advanced 2.

* Digital Certificate of Participation

ALL FREQUENTLY ASKED QUESTIONS