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Emy & Thibaut/(ENGLISH) TROMPE-L'OEIL FORMATION
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  • 230 €

(ENGLISH) TROMPE-L'OEIL FORMATION

  • Cours
  • 58 Leçons

Have you always wanted to unlock the secrets of the most beautiful trompe l'oeil but don't know how? Would you like to discover techniques usually reserved for professionals, all from the comfort of your own home and with readily available materials? Learn how to realise a mango, a lemon, a peach, a cookie, and a hazelnut, step by step, with us!
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Content

To read before you start

Here you will find essential information about equipment (French websites, see equivalents in other countries), the basics of whipped ganache, and coatings.

Enjoy reading :)

SPECIFIC INGREDIENTS LINKS + PROMOTIONAL CODES
WHIPPED GANACHE
COATING SECRETS

INTRODUCTION

INTRODUCTION

TUTORIAL

Whipped ganache tutorial
Coating tutorial
Flocking tutorial

HALZENUT

Introduction
Hazelnut puree
Hazelnut gel
Hazelnut caramel
Hazelnut crisp
Inserts assembly
Hazelnut whipped ganache
Assembly
Coating
Conclusion
HAZELNUT RECIPE

COOKIE

Introduction
Cookie dough
Pistachio praline
Foaming ganache and coating
Coating and flocking
Conclusion
COOKIE RECIPE

LEMON

Introduction
Madeleine biscuit
Lemon and mint gel
Lemon marmalade
Insert assembly
Lemon whipped ganache
Lemon assembly
Sculpting
Neutral topping
Flocking
Conclusion
LEMON RECIPE

MANGO

Introduction
Almond financier biscuit
Passion fruit cremeux
Mango insert
Vanilla whipped ganache
Mango mousse coating
Flocking
Velvet spray alternative
Conclusion
MANGO RECIPE

PEACH

Introduction
Peach marmalade
Seeds crisp
Pastry cream
Diplomate cream and assembly
Sculpting
Flocking
Velvet spray alternative
Conclusion
PEACH RECIPE

CONCLUSION

Conclusion - Thank you for watching :)