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
Caramel sable
00:15
Apples, stewed in caramel
05:25
Hazelnut streusel
10:02
Vanilla cake
12:58
Baking of streusel
18:31
Vanilla syrup
19:12
Forming and baking the cake
20:35
Toffe caramel
27:38
Soaking the cake
35:05
Final assembling and cake decoration
36:47
"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts
41:24
Focaccia dough
00:13
Apple gelée
11:00
Caramelized walnuts
16:39
Baking focaccia and preparing it for the assembling
20:03
4 cheese mousse
23:54
Cake assembling
31:01
Taking the cake out of the mold
33:26
Velour covering
35:35
Final decoration of the cake
37:17
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
€179
₽12600
By clicking 'Buy now' bellow, you agree to our terms of service and privacy statement. We'll occasionally send you account related emails.
420BYN
€179
₽12600