THE
BALAZS ENZSOL Experienced Chef de Patisserie I started my career in the UK, where I worked my way up from the bottom to the head chef position at The Meadows Restaurant in Stamford. Having learned the tools of the restaurant trade, it became clear that I wanted to focus on the dessert kitchen, so I started attending various international patisserie courses, experiencing exotic places like the Tipping Club with Ryan Clift or the 2am: dessertbar with Janice Wong in Singapore. From 2012 I was working as a Chef de Patisserie in France and Austria, and since the summer of 2016 I have been based in Barcelona, working at one Michelin-starred restaurant Hoja Santa with chef Albert Adrià. In the past two years I launched my Master Class program, offering exciting courses from modern French cakes to Chocolate sculpturing in Europe and in Asia, along with tailor-made pastry consulting, where I do in house staff training, develop dessert menus and even create and manage special pop-up events. During these courses, I felt and experienced the need for a special program dedicated to desserts to be offered to customers with special dietary requests and food intolerances. This is why I created this new Master Class with lactose and gluten-free desserts with low sugar content.
CALLING CARD Name Address Email address Phone Nationality Date of birth
Balazs Enzsol Carrer de Canalejas 22, 1, 1, Barcelona, Catalunya, 08028, Spain balazs @ enzsol.com + 34 . 605 . 525 . 016 Hungarian July 13, 1980
FREE
CAKES Who said that we have to compromise? There is a way to provide taste, flavours
The recipes are 100% gluten-, lactose- and egg-free and compared to the original recipes most of them have reduced fat content. Still, focusing on the taste is the key.
and textures even in case of special dietary requests. We fine tune the fat and sugar content and remove possible allergens to provide solutions for chefs and offer a choice for customers with food intolerances.
ENZSOL’S
SIGNATURE Page: 09 - 16
TABLE OF
CONTENTS
CLEAN
FRUIT
CAKES
REFLECTION
Page: 19 - 26
Page: 29 - 36
ENZSOL’S
SIGNATURE
As a special tribute to the world-famous Austrian Sacher here is my special interpretation with an exciting new look.
THE
SACHER Marzipan sponge, apricot confit, dark chocolate mousse, rocher coating, milk chocolate mirror glaze, hazelnut sponge
THE
EGG Coconut mousse, mango yolk,cotton candy nest, white chocolate feather
Following the footsteps of FabergĂŠ, I also created a special Egg with a unique harmony of flavours, surrounded by a fluffy nest.
The Cigar is a great and delicious optical illusion which will make you do a double take. To guarantee the perfect moment the dessert comes with a whiskey espuma.
THE
CIGAR Cigar flavoured ice cream, meringue ash, chocolate ashtray, roasted tangerine, whiskey espuma
THE
TROPICAL Coconut mousse, roasted pineapple, mango caviar, almond meringue, coconut marshmallow, yoghurt ice cream
Pure temptation on a plate. My Tropical dessert takes you to Paradise with its exciting, light textures and creamy flavours.
CLEAN
CAKES
THE
TROPICAL White velvet coating, Coconut mousse, Coconut creamy, Passion fruit gel, Mango compote
THE GRANNY
SMITH Green velvet coating, Apple mousse and compote, Almond sponge, Almond crumble
THE
DRAGONFLY Chocolate mousse, Chocolate creamy, Banana mousse, Coffee croustillant, Chocolate dacquoise
THE
FOREST Cocoa crumble, Velvet coating, Strawberry mousse, Blackberry compote, Raspberry creamy, Chocolate-puffed rice base
FRUIT
REFLECTION
THE
LEMON Lemon ganache, Lemon filling with lemon slices, Mint, Velvet coating
THE
PEACH Peach mousse, Peach filling with fresh peach dice, Velvet coating
THE
TANGERINE Chesee cake mousse, Tangerine filling with tangerine slices, Velvet coating
THE BLACK
ORANGE Whipped orange ganache, Orange filling with orange slices, Basil, Velvet coating
THE GREEN
APPLE White chocolate mousse, Apple filling with fresh apple dice, Green-metal mirror glaze
THE RED
APPLE White chocolate mousse, Apple filling with fresh apple dice, Red-metal mirror glaze
THE
PEAR Whipped mascarpone cream, Pear filling with fresh pear dice, Green-metal mirror glaze
THE
CHERRY Whipped vanilla cream, Cherry filling with fresh cherry pieces, Red mirror glaze
For booking requests, or more information please contact us: info@flairventure.com • www.flairventure.com + 36 . 30 . 865 . 6211 „The plate you create defines you.”
