14 secrets from Hans Ovando

Author's recipes, modern confectionery techniques

Author

Hans Ovando
Hans Ovando
Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.

Course/lesson composition

Caramel / Raspberry & Artisan doughnuts
01:03:06
Poolish
00:08
Caramel
27:22
Chocolate flower
32:43
Tempering chocolate
00:08
Assembling
15:43
Painting
31:32
Rocks of milk chocolate - air rice - caramel
12:17
Syrup for caramelization
00:08
Making of rocks
04:50
Packaging
10:07
Dark rocks with raspberry and almond
13:56
Chocolate bar Caramel-pecan-coffee
07:54
Molding
04:40
Decoration
05:58
Chocolate bar pistachio raspberry
07:44
Preparation of the chocolate
00:08
Tempering chocolate
01:23
Molding
02:30
Decoration
05:33
Taking out of molds
06:45
Apricot and tonka bean bonbon
01:01:03
Tempering chocolate and molding
13:46
Thai Bombon
46:01
Preparation of cacao butter
00:08
Molds painting
06:17
Tempering chocolate and molding
14:11
Clarified butter
24:23
Bonbons filling
36:34
Closing the bonbons
40:25
Taking the bonbons out of molds
43:38
Vanilla, caramel and hazelnut Apple pie cake
41:46
"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts
41:24
Almond and raspberry brioche
26:46
Chocolate banana crumble cake
01:12:27
Toffee
08:28
Filling
46:45
Streussel
51:50
Finish
60:59
Marshmallow and raspberry pâte de fruit
18:47
Camembert, olives and bacon brioche
16:22

What is necessary

Inventory
  • Saucepan
  • Mixer
  • Baking paper
  • Pastry bag
  • Mold for cutting
  • Rolling pin
  • Silicone mat
  • Ring for cutting
  • Whisk
  • Scales
  • Polycarbonate molds
  • Gun
  • Spatula
  • Stewpot
  • Pipes
  • Guitar Sheet
Ingredients
  • Pure: Apricot, Passion fruit, raspberry, lime
  • Chocolate: Dark, Milk, White, Cocoa butter, Cocoa powder
  • Glucose, Sugar, Honey, Icing sugar, Invert sugar
  • Crispy raspberry
  • Pecan nut, tonka beans, Walnuts, Hazelnut, Vanilla beans, Almond powder, Pistachio paste, pistachio
  • Royaltine
  • Citric acid
  • Black olives
  • Salted bacon
  • Cheese
  • Agar agar
  • Egg White powder
  • Corn starch
  • Soya sauce
  • Rice Crispy Kellogs
  • Banana
  • Cream
  • Soluble coffee
  • NH Pectin
  • Flour
  • Butter
  • Salt
  • Eggs
  • Gelatine
14 secrets from Hans Ovando
  • Duration: 07:42:16
  • Author: Hans Ovando
  • Level: Medium
Present this course?
420BYN
€185
₽13600