Utrinki iz seminarja pri Naserju Gashi / Baking seminar with Naser Gashi

by Cimetovo dekle

Please scroll down for English

Se spomnite, ko sem vam zadnjič obljubila slike iz seminarja? No danes sem zadeve končno uspela urediti in sedaj vam končno lahko pokažem nekaj utrinkov iz tečaja 🙂
Kot sem že povedala in kot si tudi lahko preberete, je tečaj v Ljubljani, poteka vsaki torek in četrtek ter vsako drugo soboto. V skupini nas je 8, 4 punce in 4 moški in če nas smem pohvaliti smo res ena super skupinica 🙂
Na moje presenečenje ni skoraj nobenega slaščičarja, razen ene, ostali so kuharji, natakarica, gradbeni inženir (nekdo iz moje stroke :D), vsi pa smo pri Naserju, ker se hočemo od njega naučiti čim več. Vsaki dan delamo nekaj novega, obenem pa ponavljamo stvari, ki smo se jih že naučili na prejšnjem srečanju. Tukaj imam končno priložnost spraševati vse kar me je prej zanimalo, vendar nisem vedela kam se obrniti, oz. sem morala prečesati ne vem katero internetno stran, preden sem prišla do odgovora.
Kot že rečeno imamo različne izobrazbe, prihajamo pa tudi iz cele Slovenije, kar zna biti zelo zanimivo za poslušati. Vsi smo za Naserja slišali že od prej, jaz sem recimo zasledila njegovo spletno stran čisto slučajno, vendar sem potem mnogokrat hodila na njegovo stran v primeru kakšnega tečaja. Njegove sladice so, kako naj najboljše opišem, božanske! Vsakič ko nekaj naredimo, lahko potem to odnesemo domov, tako da lahko poskusijo tudi naši domači in če je kdo slučajno bil v dvomu, zakaj hodim na ta tečaj, ga en grižljaj zagotovo utiša:)
Na tečaju smo tudi delali makrone, kar je npr.  zdaleč najbolj popularna objava na mojem blogu, vendar smo na tečaju delali po italijanski metodi, kar pomeni da del beljakov vmešaš v mešanico mandljeve moke in slad. v prahu, del pa stepeš in vanj vlivaš sladkorni sirup. Jaz sem do zdaj vedno uporabljala francosko metodo, ker sem bila prepričana, da je z italijansko dodanega še več sladkorja.  Sedaj lahko pred vsemi napišem, da sem bila v zmoti, z italijansko so bili celo manj sladki in res okusni, všeč so bili celo moji sestri, ki jih sicer ne mara, ker so ji presladki.  V bližnji prihodnosti vam bom tudi predstavila postopek recepta, vendar ne danes, ker bi sicer objava bila predolga. Mogoče mi uspe celo v naslednjem tednu, za vas pa imam vprašanje, katera sladica, ki je predstavljena od spodaj vam je najbolj všeč in bi jo sedaj z veseljem pojedli?

Opera dessert
making a chocolate print on a cake
Naser
caramelized almond, don´t thelylook al perfect ? 🙂
It was a fish shape 🙂
the layers of the Prestige ganche cake,
I even got one for my birthday, thank you guys 😉
mixing in the egg whites
almond macarons with passion fruit filling
coffee macaron with coffee buttercream filling
Skutina torta s pasijonko in gozdnimi sadeži
tiramisu
chocolate mousse, with chocolate crumble
salted caramel
Davor making Creme brulee
macarons with salted caramel

Baking seminar with Naser Gashi 
Well I promised you pictures from the baking seminar I am visiting, so here they are. At this point I also feel I should say a little more about it, since there will be no recipe today :/
So there are 4 women in the class and 4 men, plus Naser our teacher. We have so much fun, we are never under pressure, we laugh a lot and make jokes, so it never feels overwhelming for me, even though I thought it will sometimes, just because I have a lot on my plate wright now. If anything it relaxes me from school work, and it makes me even more determine of what I want to do with my life, that is to be a baker. We do all sorts of dessert in class, from mousses, to cakes, macarons, we will even do ice cream. Naser is really great, he has thought us so much already, and it has only been the first month 🙂
The macarons you see here in these pictures are made  with the italian method, where you make a sugar syrup which you then pour in the egg whites while they are mixing, you also make a paste with the almond flour, powdered sugar and half of the egg whites. For me it was always the french method, just because there was even more sugar in the italian one, plus extra work. But after trying these macarons, really made me think, they are so good, not to sweet, and they turned out perfectly every time. So in the near future I will be posting the process of making the shells but today I have a question for you? Which dessert that you see in the pictures above would you eat at this moment, which one makes your heart sing ? 🙂