What you will learn
In this course, Yusuke Aoki, winner of the Valrhona C3 International 2018, reveals the recipes and techniques needed to recreate four of his unique patisserie pieces; Crunchy Chocolate Orange Cake, Yuzu Lemon Opalys Tart, Mango Banana Coconut Tart, and a Chocolate Orange Fig Caramel Cake.
At the end of this course you will know:
How to prepare various mousses, glazes, cremeux, flourless sponge, sable dough, chocolate spray paint, and more.
The technique and order required to assemble complex patisserie designs with inserts and multiple layers.