Description

Ramon Morató – Teaches Formulations, Techniques, Ingredients 2023

SKILLS THAT TAKE YOU TO A WHOLE OTHER LEVEL.

Global Innovation Leader and Creative Director of Cacao Barry, Pastry Chef Ramon Morató teaches you the endless theory behind the science of desserts and his most recent recipe innovations.

BOURBON BARREL: Flexible Cocoa Sponge; Pecan Crumble; Pecan Filling; Reconstructed Pecan Croustillant; Kumquat, Orange, And Passion Fruit Compote; Bourbon Whiskey Crémeux; Dark-Milk Mousse; Glossy Dark Chocolate Glaze; Chocolate Decoration.

FORÊT VERT CAKE: Pure Marcona Almond Paste Crumble, Griotte Jam, Green Tea Chiffon Sponge Cake, Cream And Kirsch Mousse, White Chocolate And Green Tea Plaquettes, Chocolate Decoration.

GUAVA-PINK GRAPEFRUIT-ANGOSTURA® BITTERS TARTLETTE: Cocoa Sablé, Coating For Tartelettes, Chocolate And Cookie Croustillant, Fresh Guava And Pink Grapefruit Compote, Whipped Chocolate Ganache, Guava Gelée, Chocolate Decoration.

LEMON PIE: Almond Sablé, Coating For Tartlets, Lemon Curd, Basil Gel, Lime Air Meringue, Decorations.

PURE PEROU X TWO: Cocoa And Chili Sablé, Alto el Sol Chocolate Sponge, Pineapple Gelée, Alto el Sol Crémeux, Alto el Sol Mousse, Chocolate Glaze, Chocolate Decoration.

BROWSE LESSONS

Lesson 1: Welcome to Class! Meet Your Instructor
Lesson 2: Cocoa Bean to Chocolate
Lesson 3: Theory of Sponge Cakes
Lesson 4: Lemon Pie: Almond Sable
Lesson 5: Lemon Pie: Basil Gel & Lemon Curd
Lesson 6: Lemon Pie: Lime Air Meringue
Lesson 7: Lemon Pie: Assembly
Lesson 8: Guava Tartelette: Cocoa Sable
Lesson 9: Grapefruit Compote and Guava Gelée
Lesson 10: Guava Tartelette: Whipped Chocolate Ganache
Lesson 11: Guava Tartelette: Chocolate Decoration
Lesson 12: Chocolate and Cookie Croustillant
Lesson 13: Foret Vert: Marcona Crumble
Lesson 14: Foret Vert: Griotte Jam
Lesson 15: Foret Vert: Chiffon Sponge Cake
Lesson 16: Foret Vert: Cream and Kirsch Mousse
Lesson 17: Foret Vert: Decorating
Lesson 18: Bourbon Barrel: Flexible Sponge
Lesson 19: Pecan Crumble, Filling and Crustillant
Lesson 20: Kumquat, Orange, and Passion Fruit Compote
Lesson 21: Bourbon Barrel: Bourbon Whiskey Cremeux
Lesson 22: Bourbon Barrel: Glossy Glaze
Lesson 23: Bourbon Barrel: Dark-Milk Mousse
Lesson 24: Bourbon Barrel: Decorating and Glazing
Lesson 25: Pure Perou: Chili Sable
Lesson 26: Pure Perou: Alto el Sol Chocolate Sponge
Lesson 27: Pure Perou: Pineapple Gelée
Lesson 28: Pure Perou: Alto el Sol Cremeux
Lesson 29: Pure Perou: Alto el Sol Mousse
Lesson 30: Pure Perou: Decorating

Proof Content

Sale page: https://mypastryclass.com/collections/enroll/products/ramonmorato
Archive: https://archive.ph/wip/Ijkpa