Sculpted fruit
Training program
The program is designed for 2 day and includes:
Preparation of fillings for each type of dessert: berry, nut, fruit gels, coulis, compote, praline using classical technology
- working with textures: training in techniques for working with various types of thickeners and the rules for combining them - preparing ganaches without chocolate
- fruit molding
- study of sculpting techniques without the use of special forms
- work with cocoa butter, chocolate and kappa coating
Each participant will work :
- apricot - persimmon with kappa coating - tangerine - moon - strawberry - hazelnut with kappa coating - wine pear tartlet
Bonus: edible and very tasty stones without dyes
All materials, tools and detailed technical maps are provided by the school and are included in the tuition fee!
Zalina Borisova - confectioner-teacher, founder of the Zalina Borisova Confectionery studio, author of master classes on cream floristry using Korean technique and case desserts.
Education: Korean Design Cakes Art / KDCAA Master Instructor School of Olivier Bajart. Perpignan, France.
Confectionery studio "October 21" Alexandra Nozdracheva. Riga, Latvia. Cream floristry workshops. Berlin, Germany.
*Reservation of a place occurs only on an advance payment.
Prepayment for all courses - 10,000 rubles.
In case of cancellation of the reservation, no refund will be given.
If a course is canceled by the school, the prepayment is either transferred to another course or refunded in full.