Workshop Entremets 20-21 ianuarie

Stiam ca Ionela de la Milk and Toast and Honey face niste fotografii minunate, dar nu ma asteptam sa fie atat de frumoase. Ea a fost cea care a surprins atmosfera si produsele realizate in cadrul workshopului Entremets de pe 20-21 ianuarie si ma bucur mult caci uitati ce instantanee a surprins si ce fotografii reusite a facut produselor noastre!

Nu uitati sa verificati calendarul cursurilor viitoare pe site-ul scolii Horeca sau sa va abonati la Newsletter aici, pe blog, pentru a fi la curent cu noutatile in materie de cursuri!

{EN} My latest class – Entremets – was a joy, despite all those hours of hard work! My students were amazing these two days, pushing themselves over their limits and enjoying every second of it. The results speak for themselves: 5 recipes, 10 cakes, each of them with a different decor. Now that’s something I hope they are proud of!

Black Forest – chocolate mousse, cherry compote, white chocolate namelaka, chocolate sponge cake

Black Forest - covered in white velvet spray

Rouge – raspberry chocolate mousse, raspberry compote, raspberry sponge cake Adapted after a recipe by Johan Martin

Rouge

Mokacino – caramel mousse, coffee creme brulee, caramelized bananas, speculoos croustillant, hazelnut sponge cake

coffee entremet

Mokacino

entremets

Poire – pear confit, caramel chocolate mousse, chocolate cremeux, hazelnut dacquoise

Poire

 

entremets

pear entremet

Poire

orange hazelnut entremet

Oranj – orange cream insert, hazelnut mousse, hazelnut sponge cake

 

orange hazelnut entremet

Oranj

 

slice of entremet

Slice of Rouge

web mirror glaze

Chocolate decorations in the making

 

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  1. Ce sa mai spun in afara de faptul ca ,ceeace faci ,esteARTA!

    Talent si daruire,Felicitari!

  2. This looks amazing Olguta. How do you get the crackle effect in the glaze? This is something I’d really like to try, but I have no idea how to.

  3. Hello. Can u provide the recipe on the spider web design? I tried several recipes but still not work. I love ur website!

    • Mandy, it’s not necessarily a recipe. You need to heat neutral glaze to 50C then add food coloring and apply on the mirror glaze.