The pre-holiday master class took place on October 29 in the welcoming space of Chef University. It’s time to summarize and share our impressions. Bakery expert and flavor specialist, Nadiya Ivanova, shared her methodology and key techniques for creating confectionery masterpieces. The session covered recipes, optimal ingredient ratios (sugar inclusions, decorations, fillings, etc.), as well as the fine points of working with culinary tools.
What did we prepare? Guests got acquainted with the techniques for making six types of baked goods – true hits on the Christmas table:
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Maritozzo bun with pistachio cream and Capfruit orange zest – an Italian classic with exclusive innovations from our pastry expert.
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Christmas citrus cake with Aptunion lemon paste – incredibly delicate and flavorful!
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Orange-cherry cake based on Carob superfood and fruit puree – a perfectly balanced flavor composition.
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Brioche with custard cherry cream – a light, airy dessert that captivates at first bite.
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Malted grain croissant – ideal texture and extraordinary taste.
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Pistachio-orange stollen – an indispensable centerpiece on any Christmas table.
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