Last updated 1/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 3.53 GB | Duration: 2h 39m
You will know all secrets of the mirror glaze and chocolate velvet.
What you'll learn
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Study online at a convenient time and anywhere in the world
6 types of mirror glaze & the best recipe for chocolate velvet with modifications
8 techniques to work with the glazes
3 techniques to work with the chocolate velvet
Requirements
You don't need anything special as you can find almost everything in your own kitchen.
The most necessary equipment: electronic scales with an accuracy of ±1g + cooking thermometer + blender + piping bag.
Lifehack: If you don't have anything, borrow it from your friends in exchange for future sweets. This is a great opportunity to meet and show off your skills.
Description
Our detailed and guided video lessons will help you to repeat everything without any problems, and I will check your home tasks; if there are any issues, we will fix everything together.• Why is the glaze too thick?• Does the glaze slide off?• Why there are many air bubbles?• Why the velvet crack?The online course will provide you with the answers to all questions. You will learn to do everything right!Everything about the glazes and chocolate velvet.20 practical video lessons that will be available for you during the course:Mirror glaze. The basics.How can you make a perfect mirror glaze? Theory of mirror glaze from A to Z.Black mirror glaze"In a black-black forest ..." How can you make a completely black glaze?Chocolate mirror glazeGlaze based on the cocoa powder.Mango and passion fruit glazeGlaze that enhances the entremet taste.Caramel glazeGlaze with caramel flavor. No color powders.Neutral glaze. The basics.Smears techniqueHow to make color smears on an entremet.Marble techniqueHow to make glaze with an effect of marble.Leopard techniqueWild leopard or soft thread. How to make?2-colors glaze techniqueHow to make a paper piping cornet?Necessary for the next lesson: Stripes techniqueStripes techniqueHow to make clear and subtle stripes that don't spread on the glaze and on the shaped forms.Abstraction techniqueHow to "draw" an abstraction?Hearts on the glaze techniqueThe technique of "drawing" patterns on the glaze.Garnish with the Golden Powder techniqueThe ways and tools to make a garnish with the golden powder.Chocolate velvetEverything ... and even more about the chocolate velvet and the nuances of velvet entremets.Velvet gradient technique50 shades of orange.Tiered entremet techniqueThe better choice to cover a 2-tiered entremet. A brief excursion into the assembly of tiered entremets.Drawings on the velvet techniqueHow to make clear drawings, logos or names with velvet.Mirror Glaze on the Velvet techniqueHow to "pour" mirror glaze over the velvet.JOIN NOW
Overview
Section 1: Glazes
Lecture 1 Neutral glaze. The basics.
Lecture 2 Mirror glaze. The basics. Gelatine theory.
Lecture 3 Black Glaze
Lecture 4 Chocolate glaze on cocoa powder
Lecture 5 Caramel glaze
Lecture 6 Fruit glaze
Section 2: Techniques to work with the glaze
Lecture 7 Smears technique
Lecture 8 Marble technique
Lecture 9 2-color glaze technique
Lecture 10 Leopard technique
Lecture 11 Piping Cornet
Lecture 12 Stripes technique
Lecture 13 Abstraction technique
Lecture 14 Hearts on the glaze technique
Lecture 15 Garnish with the golden powder technique
Section 3: Chocolate velvet
Lecture 16 Chocolate velvet
Section 4: Techniques to work with the chocolate velvet
Lecture 17 Velvet gradient technique
Lecture 18 Tiered entremet technique
Lecture 19 Drawings on the velvet technique
Lecture 20 Glaze on velvet technique
The course is suitable for beginners!
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