PastryU

White Chocolate and Apricot Sphere

32 STUDENTS ENROLLED
  • Avatar of Robin Robins
  • Avatar of Thomas Numprasong
  • Avatar of Amber Verona
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  • Avatar of Iain Jones

Sponsored by:
Amoretti

Chicago Mold School

 

Angela Kim, The winner of Pastry Live’s Signature Plated Dessert Competition, takes us step by step through each recipe to re-create her award winning dessert.

Recipes include:

  • Citrus Dacquoise
  • Pistachio Sablee
  • Apricot gelee
  • White chocolate mousse
  • Apricot Glaze
  • Lime Rosemary Sorbet
  • Lemon lime Sugar
  • Fried Rosemary
  • Plate up and assembly
  • HD quality video instruction and complete downloadable recipes.
  • Pass the quiz to earn a certificate

Course Reviews

  1. Avatar of daniel daniel says:

    This class was truly fantastic. Chef Kim’s technique is very inspiring. I loved the sphere. My only regret is that I could not eat it immediately! The plating technique is truly beautiful.

  2. Avatar of topvol topvol says:

    It is great to be able to learn how to make a competition winning dessert
    My favorite part was learning how to make the white chocolate mousse spheres and how to glaze them so perfectly.

TAKE THIS COURSE
  • $15.99
  • UNLIMITED ACCESS
  • Course Badge
  • Course Certificate