Intensive hands on Master Class (duration 3 days), August 02nd, 03rd & 04th, 2019 (9 AM - 6 PM). Price: 880 euros.
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Italian champion in pastry in 2010, he was the vice champion of the Coupe du Monde de la Patisserie in 2011. Executive pastry chef at the patisserie Pannamore in Vasto, Italy, he has often been to Australia to export the Italian confectionery art and over the years, he focused in chocolate and sugar arts. He is the winner of the Coupe du Monde de la Patisserie in 2015 and since that time is collaborating with Pavoni product development in different lines, such as "Le torte di Emmanuele" "TuttiFrutti" and the new range of intense colors.
LEARNING: Students will learn how to make the preparations mentioned below. They will not only learn the recipe, they will also learn the most essential techniques for creating cakes, temperatures, textures, flavour balance, stabilization, product integration, all knowledge to be implemented when making any cake recipe in the future. Open to any level of experience
MAGIC OF THE TIME: The winner cake in the coupe du Monde de la patisserie, first price for best innovation in the double glazing: Crunchy base with sable Breton; Chocolate caramel; Almond and mascarpone cream; Exotic gelly; Intense chocolate mousse; Cacao glaze; Brilliant green glaze; Chocolate sponge
LEMON: lime and lemon ganache; Liquid lemon gel; Pear compote; Lime Pain de genes; Lemon meringue.
MONT BLANC: light chestnut cream; Raspberry and cassis gel; Tube meringue (special technique from Coup du Monde); Chestnut spaghetti.
MANDARIN: Mandarin ganache; Mandarin and yuzu fluid compote; Almond streusel; Orange glaze; White Chocolate coverture.
LEMON COFFEE GIANDUJA TART: Almond pate sablèe; Mascarpone; Lemon and coffee cream; Gianduja cremeux.
EXOTIC BABA: ’ Baba’ dough; Rum soak; Lemon whip ganache; Exotic caramel.
BLACK FOREST: Chocolate cake; Garnd marnier soak; Amarena candy cherry; Glaze in wood effect.
NOISETTE: white chocolate and hazelnut mousse; Hazelnut praliné creamy emulsion; Hazelnut crunchy base; Milk chocolate shiny glaze; Cacao sponge cake.
CHEESE CAKE: almond soft biscuit; Sable Breton; Vanilla cremeux; Red fruit and rose gelly; Mousse cheese cake; Pink shiny glaze.
EXOTIC PASSION: White chocolate and rum bavarian; Exotic cremeux; Raspberry gelly; Pistacchio crunchy base; Cacao sponge.
PIÑA COLADA: Coconut ganache; Coconut streusel; Ananas liquid compote whit ananas cube; Chocolate shell in coconut effect
At the end of the class all the desserts will be distributed between all the students and we will also taste them between all the participants.
The decorations could change, depending on chef decision.
Venue for workshops:
Escuela de repostería creativa “El món dolç de Claudia”
Calle Castelao, 167 (a 100 mts del Centro Comercial Gran Vía 2)
08902 – Hospitalet de Llobregat – Barcelona
The price of the master class includes:
Translator English - Spanish
Pasta, pizza & pollo menú
Direct and personal supervision of the chef
17 places available
Certificate of attendance
** The course will take place with a minimum of 12 people. If you have to buy a ticket for your flight, train or bus, please contact us and ask if the class have reached the minimum number of people needed to run the class.
Such as workshops, each student will leave the course with their own work and having learned the techniques taught by the cake designer.
In order to book your place, please issue payment of 880 euros, refering your full name and surname (will be the name to be showed in the certificate).
By the organization: if the course is canceled by the organizers, the student will receive a refund of the amount paid by him/her to date.
By students: there is no possibility of refund if the student cancels his/her attendance.
In any case the organization will bear the expenses incurred by the student for the completion of the course (accommodation costs, flights, diet, transportation).
All the courses will be confirmed 15 days before the class date, so if you need to buy a flight, please ask us first to check if the class has reached the mínimum number of students.
-The places will be allocated in order of registration.
-The money paid is valid only for the date of the workshop and is not refundable.
-The reserved space is not transferable to another person if you can not attend the course.
-It is not allowed to take pictures of the step by step in class.
-It is not allowed to film the class.
-The fact of attending the above courses PROVIDES NO rights to the content and identical reproduction thereof without permission from the chef.
-The participants receive these instructions and the conditions described here are understood as accepted.
-People who need accomodation, can contact Hotel Porta Fira **** (email for bookings firstname.lastname@example.org) or Hotel SB Plaza Europa (email@example.com).
-If you need a taxi service, please ask us sending an email to firstname.lastname@example.org
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