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Quentin Bailly

Quentin Bailly Videorecord 2018

Duration: 1 day - 8 h 10 m

                2 day - 7 h 28 m

                3 day - 7 h 31 m

                4 day - 7 h 47 m

                5 day - 4 h 41 m

Get access: 125 EUR 35 EUR

Programm

  • Peanut and Chocolate: cocoa streusel base, dark chocolate cream, peanut Chantilly, caramelized peanut, basic peanut-almond praline 60%, dark chocolate velour
  • Northern Brick: speculos, chocolate sponge, raspberry confit, light beer mousse, milk chocolate mousse, milk chocolate velour
  • Coffee-Anisе: chicory crunchy with feuilletine and rice souffle, hazelnut dacquoise with coffee, crème-brulée with coffee, coffee glaze
  • Raspberry-Estragon: shortcrust with feuilletine, pim’s sponge cake, raspberry confiture, estragon whipped cream, white chocolate velour, estragon salt
  • Orange Power: orange confit with oranges, pim’s sponge cake, bitter orange Chantilly, bitter orange gelée, crunchy layer with feuilletine and rice soufflée, nappage, macaron shells for decoration
  • Black Forest: cherry sirop for soaking, egg white chocolate mousse, Madame mousse, chocolate sponge, cherry confit, whipped ganache Manjari 64% , dark chocolate glaze, dark chocolate velour, chocolate decoration, fresh cherry, nappage
  • Chouxnatsu: pâte à choux, pâte à choux croustillant with cocoa beans, shortbread with feuilletine, cream conatsu, cream praline conatsu, mousse conatsu, confit conatsu, nappage, golden leaves
  • Pineapple-jasmin oasis: jasmin tea cremeux, pineapple confit, white chocolate velour, Jasmin and Opalys whipped ganache, speculos, shortcrust base with dulcey chocolate and speculos, almond sponge
  • Lemon tartlet: hazelnut shortcrust, lemon meringue souflée, lemon cream, lemon mirliton, white chocolate, neutral glaze
  • Fleur d’oranger and berries petits gateaux: shortcrust with dulcey chocolate, Chantilly cream with fleur d’oranger, berry confit, orange salt, chocolate decoration
  • Hazelnut-Kalamansi: brown sugar sponge cake, praline cream, kalamansi mousse, gianduja glaze, milk chocolate glaze, hazelnuts, golden leaves, milk chocolate
  • Caramel cake: cake batter, salted caramel, Caramelia glaze with sesame and salt, vanilla sirop for soaking
  • Chocolate-Raspberry Roll-cake: chocolate pâte à choux sponge, raspberry confit, whipped ganache Manjari 64%, fresh raspberry, golden leaves, sugar-snow
  • Apple-Cinnamon Saint-Honoré: inverted puff pastry, pâte à choux, pâte à choux croustillant with cocoa beans, cinnamon chiboust cream, apple gelée, granny smith apples, lemon juice, nappage

How it works

You register and pay for participation, then you get an access to your personal account on our web site where you can watch the online broadcast and ask questions during the master class in a chat room.
On the next day after master class we provide its video record. Check your personal account on en.kicapastry.com. Be free to watch the video at any comfortable time - 365 days a year. Nevertheless you will find a list of video records to buy, watch and get new knowledge.  

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