Impress your family or clients with the exquisite mousse cake!
Open class, starts on November 16th at 14:00 London time
Advanced Pastry Practice: making Equador cake
Impress your family or clients with the exquisite mousse cake!
Open class, starts on November 16th at 14:00 London time
Advanced Pastry Practice: making Equador cake
Sign up now and get access to
a free recipe for Candied pistachios in your personal account at KICA learning platform!
a free recipe for Candied pistachios in your personal account at KICA learning platform!
As a result of this OPEN class
You are going to receive 8 professional recipe-formulas for your pastry creations!
1. Chocolate sponge cake
2. Chocolate shortbread
3. Neutral gel
4. Crumble
5. Crispy layer
6. Cremeux
7. Praline
8. Whipped ganache
2. Chocolate shortbread
3. Neutral gel
4. Crumble
5. Crispy layer
6. Cremeux
7. Praline
8. Whipped ganache
TOOLS & INGREDIENTS
Sponge:
Mousse:
- Whisk
- Heat-resistant silicone spatula
- Plastic or metal bowl 1L
- Saucepan 1L
- Accurate 0,1 gram scales
- Probe thermometer
- Piping bag
Assembling:
TOOLS AND INGREDIENTS
The tools you need to make the Equador mousse cake:
The ingredients you need to make the Equador mousse cake:
- Heat-resistant silicone spatula
- Knife, parchment paper
- Large offset spatula
- Fine strainer/sifter
- Large mesh sieve, whisk
- Plastic or metal bowl 1L
- Accurate 0,1 gram scales
- Probe thermometer
- Flexipan mat 38 x 58 cm
Ingredients:
· Egg whites
· Butter 82%
· Sugar
· Egg yolks
· Powdered sugar
· Eggs (whole)
· Salt
· Gelatine 200 bloom
· Milk 3.2%
· Cream 35%
· Butter 82%
· Sugar
· Egg yolks
· Powdered sugar
· Eggs (whole)
· Salt
· Gelatine 200 bloom
· Milk 3.2%
· Cream 35%
Grams:
82
132
457
102
40
20
3.3
4
190
657
132
457
102
40
20
3.3
4
190
657
Ingredients:
· Pectin X58 (or NH)
· Coffee beans
· Praline
· Cocoa-powder
· Almond flour
· Flour for general use
· Baking powder
· Milk chocolate 40%
· Dark chocolate 70%
· White chocolate 33%
· Coffee beans
· Praline
· Cocoa-powder
· Almond flour
· Flour for general use
· Baking powder
· Milk chocolate 40%
· Dark chocolate 70%
· White chocolate 33%
Grams:
7
46
60
38
138
166
1
20
352
100
46
60
38
138
166
1
20
352
100
- Knife, paper towels
- Serrated knife
- Pastry brush, piping bag
- Large offset spatula
- Open Star piping tip d=12 mm
- Plastic scraper, Cutting board
- Silicone baking mat
- Parchment paper
MEET YOUR PASTRY CHEF
Aleksandr Trofimenkov
- KICA Academy Brand Chef and Pastry Lab leader
- Best French Pastry School Ecole Ducasse ENSP graduate
- Opened and managed a large pastry production in Dubai, UAE
STUDENT REVIEWS OF THIS OPEN CLASS:
MORE REVIEWS
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients for making the Equador by following the link:
List of tools and ingredients
List of tools and ingredients
The link to the recipe will be sent to your email address after open class.
Register for the open class to get the Equador cake recipe:
Register to the Equador cake webinar
Register for the open class to get the Equador cake recipe:
Register to the Equador cake webinar
All you need is to register with a valid e-mail to get the letter with link to the web and other notice.
Professional pastry chef and KICA tutor Aleksandr Trofimenkov will answer
all your questions related to the Equador cake during the open class.
You can contact our technical support in the event of any technical issues
via messengers Whatsapp, Telegram, Viber on +38 068 863 1586
all your questions related to the Equador cake during the open class.
You can contact our technical support in the event of any technical issues
via messengers Whatsapp, Telegram, Viber on +38 068 863 1586
Join us in social media to get our latest offers:
WhatsApp | Viber | Telegram
For all questions, please contact: info@kica-online.com
UKRAINE
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV