Pastry with Hans Ovando
Hans Ovando is well known among Latvian pastry chefs as an excellent advisor and generator of creative ideas. This time the pastry chef has also prepared a carefully designed programme to provide new ideas, learn new techniques and master unusual approaches to pastry making. From 5 to 7 November the workshop participants will be able to master making cakes, tarts and pastries from zero to the last decoration.
Hans Ovando workshop agenda:
‘’Black forest’’ 2.0. Chocolate sponge, Amarena cherry jam, white chocolate and vanilla mousse, milk chocolate whipped ganache cream.
Caramel and pear pie. Caramel cake and pears, vanilla caramel, white chocolate namelaka and vanilla ganache cream.
‘’Gianrose’’ cake. Hazelnut gianduja cake, praline cream and pink grapefruit confit.
Tart with coffee, Mascarpone cheese, caramel, mango, lime and vanilla.Almond-coffee salted caramel, Mascarpone cheese and vanilla whipped ganache cream.
‘’Pomodoro’’ with basil and sweet strawberries. Sweet tomato and basil mousse, strawberry and basil jelly, sponge, Parmesan and tomato streussel.
Vegan cake.70% chocolate mousse, vegetable protein aqua faba, caramelised apple brownie and smoked apple jelly with cinnamon, creamy almond praline.
‘’Viennoiseries’’ and Danish pastries
- Creams and fillings for Danish pastries;
- Croissant dough;
- Butter croissant;
- Walnut marzipan croissant;
- NY cheese-cake Danish pastries;
- Danish pastries with coconut cream and passion fruit;
- Japanese “sneken roll” with lemon, ginger and sesame.
The workshop takes place from 5 to 7 November in the Gemoss Seminar Room.
Participation fee is EUR 250.
Apply for the workshop HERE.
Insight from the previous workshop, where pastry chefs learnt to make New dessert collections, is available here. If you wish to learn more about Hans, read the interview about the pastry chef’s vision here.