January 25th, 14:00 GMT
INTRODUCTION TO
FRENCH PASTRY
Impress your family or clients with the exquisite mousse cake!
Register now and get the pastry theory article on Chocolate sponges for your creative pastries!
00:15:00
Sec
Min
THIS OFFER EXPIRES IN:
Hours
PASTRY THEORY
As a result of this master 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 Mousse Cake Equador:
The ingredients you need to make the Mousse Cake Equador:
- 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 WEBINAR:
MORE REVIEWS
Starts on January 25th at 14:00 GMT
REGISTER FOR A FREE WEBINAR
Check what time the webinar starts in your city here
And learn how to make the Equador cake!
FREQUENTLY ASKED QUESTIONS
Tools and ingredients
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
Where can I find the Equador cake recipe?
The link to the recipe will be sent to your email address after Hazelnut tartlet webinar.
Register for the challenge to get the Equador cake recipe:
Register to the Equador cake webinar
Register for the challenge to get the Equador cake recipe:
Register to the Equador cake webinar
Will I be able to access the learning materials after the master class?
What do I need to participate in the master class?
All you need is to register with a valid e-mail to get the letter with link to the web and other notice.
Who can help me if I have problems or questions?
Professional pastry chef and KICA tutor Aleksandr Trofimenkov will answer
all your questions related to the Equador cake during the live webinars.
You can contact our technical support in the event of any technical issues
via messengers Whatsapp, Telegram, Viber on +38 068 86 315 86
all your questions related to the Equador cake during the live webinars.
You can contact our technical support in the event of any technical issues
via messengers Whatsapp, Telegram, Viber on +38 068 86 315 86
Message us:
+38 096 002 3898
+38 096 002 3898
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For all questions, please contact: info@kica-online.com
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