Intensive hands on Master Class (duration 3 days), January 29th, 30th & 31st, 2021 (9 AM - 6 PM). Price: 900 euros.
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Jimmy Mornet: Pastry Chef of Park Hyatt Paris-Vendôme. Introduced in the world of gastronomy from a very young age, Jimmy Mornet did his apprenticeship at Pâtisserie Renaud, a renowned family address in Saint-Gilles-Croix-de-Vie, where he came from.
He then completed his apprenticeship at the Bélater Chocolate Factory, in Le Mans, under the supervision of Jacques Bellanger (MOF) and Laurent Le Daniel Pastry Shop in Rennes (MOF).
In 2007, he joined Maison Fauchon, where he improved and progressed to the position of Chef de Partie. Four years later, promising Chef de Partie, Jimmy Mornet chooses to join Christophe Michalak's brigade at the Plaza Athénée hotel, where he quickly takes up the position of Sous-Chef after winning the title of European Sugar Champion in 2013. Jimmy opened the Peninsula hotel in 2014, alongside Julien Alvarez, distinguished World Pastry Champion in 2011.
It was in April 2016, after many formative experiences in prestigious houses, that Jimmy Mornet, succeeded Fabien Berteau and took over the management of the Pâtisserie du Park Hyatt Paris Vendôme, for the first time as Pastry Chef. "More than an outcome, it is an achievement. Pastry Chef in a Palace like the Park Hyatt Paris-Vendôme marks the start of a new adventure in which I am impatient to pass on to my team members and continue to learn from professionals such as Chef Jean-François Rouquette "says Jimmy Mornet.
Inspired by the contrast of colors, flavors and textures, Jimmy gives priority to indulgence and elegance, paying great attention to aesthetics.
The practical course allows a group of participants to cook under the direct supervision of the chef. The most important thing is that during the master class you will not only prepare desserts, you will also be able to ask questions and learn all the culinary secrets of the chef.
Open to all levels.
Apple & Valrhona Raspberry Tart;
Apple & raspberry Frangipane, Valrhona Raspberry Cremeux, Apple Bavarois
Exotic Fruit Tart;
Banana Creme Patissiere Choux Bun, Coconut Mousse, Passionfruit Curd, Mango Cremeux, Mango ganache
Rose, Raspberry & Lychee Tart;
Rose & Lychee Baked Cream, Raspberry Pannacotta, Raspberry & Lychee Set Compote, Raspberry & Rose Pate De Fruit
Pistachio & Cocoa Nib Petit Gateaux;
Pistachio Joconde Sponge, Pistachio Cremeux, Cocoa Nib Mousse, White & Green Mirror Glaze, Chocolate 'Lilypad''.
Cherry, Chilli & Manjari 64% Petit Gateaux;
Chilli & Chocolate Sheet Cake, Cherry & Chilli Confit, Valrhona Manjari 64% & Cherry Mousse, Red Mirror Glaze, Isomalt Sugar Spiral.
Vanilla, Macadamia & Tonka Petit Gateaux;
Vanilla Sheet Cake, Vanilla & Tonka Namelaka, Opalys 33% & Macadamia Mousse, Vanilla Mirror Glaze.
Honey, Lavender & Yoghurt Petit Gateaux;
Honey & Lavender Genoise, Lavender Jelly, Yoghurt & Honey Mousse, Yoghurt Microwave Sponge Cake, Purple Mirror Glaze.
'Strawberries & Cream' Petit Gateaux;
Strawberry Sponge, Vanilla Pannacotta, Valrhona Strawberry Mousse
Yuzu & Matcha Petit Gateaux;
Matcha Dacquoise, Yuzu Jelly, Valrhona Yuzu Mousse, Matcha Tuile, White Mirror Glaze.
Fresh Strawberry Compote Insert, Valrhona Ivoire 35% Whipped Ganache 'Housing', Strawberry Mirror Glaze.
Strawberry & Pistachio Entremet;
Pistachio Dacquoise, Strawberry Pannacotta, Pistachio Bavarois, Pistachio & White Chocolate Mousse, Strawberry Mirror Glaze, Fresh Strawberries & Candied Pistachios.
Valrhona Passionfruit & Raspberry 'Snack Bars';
Raspberry Gel, Valrhona Passionfruit Ganache.
'Strawberry Inspirations' Chocolate Bars;
Dehydrated Strawberries, Valrhona Strawberry Inspirations.
At the end of the class all the mousses will be distributed between all the participants.
(***) The teaching methodology will be carried out following the health regulations related to COVID-19
Venue for workshops:
International Pastry Academy “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 French - English - Spanish
Direct and personal supervision of the chef
Certificate of attendance
1 hour for lunch (food not included in the price)
** 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 900 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 case of postponing the course's date, the participants will have the option to accept the new date or choose another course from the academy’s calendar. No refunds will be made.
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 minimum number of students.
-The places will be allocated in order of registration. Once the reservation is made, deadline to issue payment is 2 days.
-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. The participants can take photos for personal use.
-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 read these instructions and the conditions described above and are understood as accepted once payment is made.
-People who need accomodation, can contact Hotel Porta Fira **** (email for bookings firstname.lastname@example.org), Hotel SB Plaza Europa (email@example.com) or Ona Living Barcelona Apartments (firstname.lastname@example.org)
-If you need a taxi service, please ask us sending an email to email@example.com
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