Learn how to make an exquisite Equador mousse cake!
Starts on Friday, November 10th at 14:00 London time
ADVANCED PASTRY PRACTICE: MAKING EQUADOR CAKE
OPEN MASTER CLASS
Sign up now and and receive
a free recipe for Candied pistachios
to elevate your pastry creations!
DURING THIS OPEN CLASS YOU WILL
Make elegant Equador mousse cake with a rich chocolate flavor
1. Bake the Chocolate sponge cake
2. Make the chocolate shortbread
3. Prepare the neutral gel
4. Make the crumble
5. Prepare the crispy layer
6. Make the cremeux
7. Prepare the praline
8. Make the whipped ganache
2. Make the chocolate shortbread
3. Prepare the neutral gel
4. Make the crumble
5. Prepare the crispy layer
6. Make the cremeux
7. Prepare the praline
8. Make the whipped ganache
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
Oleksandr Trofimenkov
- KICA Academy Brand Chef and Pastry Lab leader
- Leading French Pastry School Ecole Ducasse ENSP graduate
- Opened and managed a large pastry production in Dubai, UAE
STUDENT REVIEWS OF THIS OPEN CLASS:
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients for making the Equador cake by following the link:
List of tools and ingredients
List of tools and ingredients
No, you are not. At an open class, you get a recipe for the Equador cake which you can make at any convenient time.
You will get the recipe at the open class.
Come to the open class to recive the recipe.
Sign up for the open class
Come to the open class to recive the recipe.
Sign up for the open class
The recording of this masterclass will not be available. You can download the recipe for the the Equador cake during the open class.
All you need to sign up is a valid email address so we can send you a link to
the open class and other information.
the open class and other information.
Professional pastry Chef Oleksandr Trofimenkov will answer all your questions
related to the Equador cake making during the class.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 096 002 3898
related to the Equador cake making during the class.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 096 002 3898