Amaury Guichon

Course date: 12.-15.11.2018

One of the most influential talents of the international pastry scene. The young Amaury Guichon seeks to create surprise and originality in his work. The quality and technical perfection of his desserts and pieces have earned him the acclaim of hundreds of thousands of followers on social networks. In his career he has earned the title of Best Apprentice in France, in addition to running pastry shops as famous as Victor et Hugo (Paris), Lenotre (Cannes), and Jean Philippe Patisserie (Las Vegas). He is currently active as a private consultant.

Price: 804 € to 1192 €


The Chocolate Cylinder chocolate sable, 66% chocolate crunch, caramel cremeux, chocolate frangipane, chocolate mousse, shiny chocolate glaze

The Caramel Clock double chocolate chip cookie, hazelnut financier, caramel cremeux, caramel mousse, vanilla bean caramel, caramel glaze

Coconutcoconut whipped ganache, lime baba dough, passion fruit lime sirup, exotic compote, milk chocolate dip

Blueberry Cupcakevanilla mousse, blueberry compote, blueberry cremeux, blueberry gelee, vanilla spongee, purple glaze

Lemon Tartesweet dough, lemon cremeux, lemon gelification, almond nougatine, lemon lime meringue

Pavlovameringue, lime joconde, berry compote, chambord punch, raspberry cremeux, mascarpone whip, pistolet for chablon, rings, discs and velvet cocoa butter decor

The Quail Eggcoconut mousse, passion-mango cremeux, exotic compote, vanilla bean financier, white chocolate chablon

Hazelnut Ringhazelnut sweet dough, praline mousseline, hazelnut cremeux, old school praline, milk chocolate glaze, chocolate crunch

Fionasweet dough, almond sponge, almond paste mousse, recomposed vanilla streusel, old school praline paste, vanilla cremeux, white glaze, marshmallow


Language: English

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