Online Master Class (live broadcasting vía Zoom)
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.
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
(***) The teaching methodology will be carried out following the health regulations related to COVID-19
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.
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:
Book recipe (by email)
Live broadcasting via Zoom
Translator French - English - Spanish
Online participants will be able to interact with the chef, ask questions and clarify doubts.
Certificate of attendance (by email)
1 hour break for lunch
** The course will take place with a minimum of 12 people.
Participants will be able to access the recorded course during 1 month after the course is held.
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 any case the organization will bear the expenses incurred by the student for the completion of the course.
All the courses will be confirmed 15 days before the class date.
-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 the participant can not attend the course.
-The fact of attending the above course PROVIDES NO rights to the content and identical reproduction thereof without permission from the cake designer.
-Participants receive these instructions and the conditions described here are understood as accepted.
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