If you use the rings — put the frozen ganache ball in the dough’s centre and push it, so it sinks in the dough.She wears many hats with élan. The perfect middle is slightly wet and chewy. Process with a blender, distribute over silicone hemispheres 2 cm in the diameter and freeze.I have also studied at Ecole Gastronomique Bellouet Conseil Paris, Ecole Ferrandi Paris, The National College of Marzahn- Hekkersdorf, Berlin, School of Alain Ducasse Paris, and The School of Gaston Le Notre Paris.Distribute dough into the mold, smooth it well or into the rings, filling 2/3 of the height. Mix with pepper and salt.Add eggs and cream. I have always been inspired by my grandmother who I watched as a child.Melt chocolate with butter and stir well.

Remove your finished dessert from the oven and let it cool.230 gm dark chocolate 64 per cent, 200 gm cream 33 per cent, 35 per swiss roll & layer cake production line cent fat, a pinch salt, 1 big pinch of pink or white fragrant pepper For the Brownie: 82 gm flour, 30 gm buckwheat flour, 1/2 tsp soda, 250 gm chocolate 70 per cent cocoa, 150 gm sugar, a pinch of salt, 6 gm vanilla extract, 200 gm butter, 110 gm cream 33 per cent fat, 160 gm whole eggs, 70 gm chopped cocoa beans (cacao nibs), 50 gm chopped dark chocolate (90-99 per cent)Method For the Ganache: Melt chocolate. I am my own person, and it is my personality that reflects in my work. The longer it stays, the more denser and drier it gets. I have received my initial training from ENSP (Ecole Nationale Supérieure de la Pâtisserie) château de Montbarnier, Yssingeaux.This cake with a liquid centre, should be eaten warm. When ingredients unite, add dry ingredients and gently stir. Put your brownie in the oven.

When I made my first dish, and received appreciation from my father, I decided I wanted to do this a lot more, even take this up professionally. Russian artist-patissier, Nina Tarasova, also an ambassador of the Cacao Barry French chocolate and a consultant in pastry skills, who conducts masterclasses in Russia and well-known European culinary schools was in India this week. Add chopped cocoa beans and finely chopped chocolate at the end. She would whip up something delicious out of the simplest ingredients.Do not refrigerate. This artistic patisserie wonder chef spoke to us while on her visitWhere did you learn the art My journey as a pastry artist, consultant and facilitator has been truly enriching.

I have been going back to France every year to perfect my skills and of course, learn something new. Sift dry ingredients. Heat the cream and almost bring to a boil, pour into chocolate.Gently stir with a whisk, without whisking and adding air. Or lay a sheet of butter paper in the mold for the pie with the sides 21 cm. For the BrowniePre-heat oven to 180C.What is unique about this art I think the uniqueness of any work of art lies in the uniqueness of the artist.. Do not overdo the brownie as it will become dry. It needs about 10-20 minutes. Prepare rings for the individual cakes 8 cm in the diameter, wrapped on the outside with foil, and lay sheets of butter paper on the bumpers on the inside.