Frank Haasnoot – Teaches Turning Ideas into Pastry 2023

Frank Haasnoot – Teaches Turning Ideas into Pastry 2023

SKILLS THAT TAKE YOU TO A WHOLE OTHER LEVEL.

Find your pastry style and source inspiration with World Pastry Champion Frank Haasnoot. Explore his unique approach to presentation: no freezer, no moulds, no food colours.

VANILLA CHOCOLATE CLOUD: Cocoa Meringue, Dark Chocolate Sponge, Dark Chocolate Crémeux, Vanilla Chantilly, Chocolate Spray.

APPLE: Apple Yogurt Mousse, Frangipane, Pâte Sablée, Ascorbic Syrup.

SEREH: Lemongrass Sponge, Lemongrass Whip Ganache, Mango Mousse, Lemon Crumble, Exotic Mango Compote, Mango Confit.

TART: Bergamot Jelly, Pâte Sablée Chocolate, Egg Wash, Mandarin Marmalade, Light Chocolate Sponge, Earl Grey Caramel, WFC Chocolate Mousse.

CHOCOLATE ROSE: Flexible Chocolate, Chocolate Flower Decoration.

BROWSE LESSONS

Lesson 1: Meet Your Instructor
Lesson 2: Steps to Creative Process
Lesson 3: SEREH: Lemon Crumble
Lesson 4: SEREH: Lemongrass Sponge
Lesson 5: SEREH: Whip Ganache & Compote
Lesson 6: SEREH: Mango Mousse
Lesson 7: SEREH: Assembly
Lesson 8: SEREH: Decoration Confit
Lesson 9: TART: Choco Pâte Sablé
Lesson 10: TART: Dark Chocolate Sponge
Lesson 11: TART: Marmalade & Jelly
Lesson 12: TART: Earl Gray Caramel
Lesson 13: TART: WFC Mousse
Lesson 14: APPLE: Pâte Sablé
Lesson 15: APPLE: Frangipane
Lesson 16: APPLE: Apple Rolls
Lesson 17: APPLE: Apple Yogurt Mousse
Lesson 18: CLOUD: Cocoa Meringue
Lesson 19: CLOUD: Chocolate Sponge
Lesson 20: CLOUD: Chocolate Crémeux
Lesson 21: CLOUD: Vanilla Chantilly
Lesson 22: CLOUD: Chocolate Decorations
Lesson 23: CLOUD: Assembly
Lesson 24: ROSE: Creating the Decoration
Lesson 25: ROSE: Coloring the Rose

Proof Content

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